Creamy and buttery topping, thick and delicious filling, this shepherd's pie recipe has less sodium but tastes amazing with tender ground lamb or beef.
Course Main Meal
Keyword shepherd's pie
Prep Time 20minutes
Cook Time 20minutes
Total Time 40minutes
Author Muna Kenny
MAKING THE FILLING
1large onion chopped
1stick celery finely chopped
11button mushrooms sliced
1lbground lambyou can use beef
FOR THE MASHED POTATO
5medium potatoes skinned and cut in quarters
Enough water to boil the potatoes
MAKING THE FILLING:
In a pan, add butter and olive oil. When hot, add the onion and sauté until light brown.
Add the celery and cook for 2 minutes. Add the carrot and cook for another 3 minutes.
Add the mushrooms and cook for 5 minutes on medium high stirring continuously to prevent burning the vegetables.
Add the lamb or beef and stir until the meat is no longer pink, add the seasoning and cook for 5 minutes.
Add the tomato paste and cook for two minutes. Add the water, cook until the beef is completely cooked. Add the green peas and stir for two minutes.
MAKING THE MASHED POTATO
In a deep pot, add the potatoes and enough water to cover the potatoes. Boil for 20 minutes.
Drain the potatoes, add the salt, black pepper, and butter. Mash the potatoes until smooth. The mashed potato should not be runny, therefore, now, add the milk gradually until you reach a thick but spreadable texture.
In a 10-inch baking pan add the beef. Spread the mashed potatoes on top evenly. Using a fork make long lines or leave it as is, it’s up to you.
Turn the oven to broiling. Broil the shepherd’s pie until the mashed potato is golden brown.