Ingredients
Scale
- 2 lbs ground lamb
- 1 cup onions, chopped
- 1 cup carrots, diced
- 1 cup peas, frozen
- 2 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 lbs potatoes, peeled and diced
- 1/2 cup milk
- 4 tbsp butter
- Salt and pepper to taste
- Fresh rosemary and thyme for garnish
Instructions
- Heat a large skillet over medium heat. Sauté onions and carrots until soft, about 5 minutes.
- Add ground lamb, break it apart, and brown for 7-10 minutes.
- Stir in frozen peas, beef broth, tomato paste, and Worcestershire sauce. Simmer for 10 minutes.
- Boil diced potatoes until tender (about 15 minutes), drain, and mash with butter and milk.
- Pour meat filling into a baking dish, top with mashed potatoes, and create texture.
- Bake at 375°F (190°C) for 25-30 minutes until golden and bubbling.
Notes
- The Crown Shepherd’s Pie can be stored in the fridge for up to 3 days.
- Cover tightly with foil or plastic wrap to retain moisture.
- Freeze unbaked pie for up to 2 months; thaw in the refrigerator before baking.
- For a richer topping, add cheese to the mashed potatoes.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
- Diet: Omnivore
Nutrition
- Serving Size: 1/6 pie
- Calories: 450 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 85mg