Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, chopped (approx. 150g)
  • 2 carrots, peeled and diced (approx. 150g)
  • 2 celery stalks, diced (approx. 100g)
  • 1 pound ground lamb (450g)
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 cup all-purpose flour (30g)
  • 1 cup beef broth (240 ml)
  • 1 cup frozen peas (150g)
  • 1 cup frozen corn (150g)
  • 2 tablespoons tomato paste (30 ml)
  • 1 tablespoon Worcestershire sauce (15 ml)
  • Salt and freshly ground black pepper to taste
  • 2 pounds russet potatoes, peeled and quartered (900g)
  • 1/2 cup milk (120 ml)
  • 4 tablespoons unsalted butter (60g)
  • Salt and freshly ground white pepper to taste
  • 1/4 cup grated cheddar cheese (optional) (30g)

Instructions:

  1. Boil potatoes until tender, then drain and mash with milk, butter, salt, and white pepper.
  2. Heat olive oil in skillet. Sauté onion, carrots, and celery until softened.
  3. Add ground lamb to skillet and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
  4. Stir in garlic, thyme, rosemary, and flour. Cook for 1 minute.
  5. Gradually whisk in beef broth, then add tomato paste and Worcestershire sauce. Bring to a simmer, then reduce heat and cook until thickened.
  6. Stir in frozen peas and corn. Season with salt and pepper.
  7. Spread the lamb mixture evenly in the skillet. Top with the mashed potato, spreading it evenly to cover the filling.
  8. Bake in a preheated oven (375°F/190°C) until the topping is golden brown and the filling is bubbly. Sprinkle with cheddar cheese (if using) during the last 10 minutes.
  9. Let stand for 10-15 minutes before serving. This classic shepherd's pie needs this resting period.