Recipe for Garden-Fresh Shepherd’s Pie

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Experience comfort in every bite with this Garden-Fresh Shepherd’s Pie. Ground lamb is sautéed with onions, carrots, peas, and garlic, then simmered with tomato paste, thyme, and parsley for a savory filling. Topped with creamy mashed potatoes and baked to golden perfection, this dish is a warm and hearty meal that celebrates fresh, wholesome ingredients.

Author: Don Nicholas
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Yield: Serves 6
Category: Entrees

Ingredients

Scale

1 pound ground lamb (or beef)
1 onion, finely chopped
2 carrots, diced
1 cup garden peas
2 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon fresh thyme leaves
1 tablespoon fresh parsley, chopped
1 cup beef or vegetable broth
2 pounds potatoes, peeled and boiled
4 tablespoons butter
1/4 cup milk
Salt and pepper, to taste

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Instructions

Preheat the oven to 375°F (190°C).
In a large skillet, cook the ground lamb over medium heat until browned. Drain excess fat.
Add the onion, carrots, peas, and garlic to the skillet and cook until softened.
Stir in the tomato paste, thyme, parsley, and broth. Simmer for 10 minutes, allowing the flavors to meld.
In a separate bowl, mash the boiled potatoes with butter, milk, salt, and pepper.
Spoon the lamb mixture into a baking dish and spread the mashed potatoes on top.
Bake for 25-30 minutes, until the top is golden brown and bubbling.
Cool slightly before serving.

Notes

Serving Suggestions

Enjoy with a side of roasted Brussels sprouts or a fresh garden salad.

Pair with a pint of Irish ale for a true pub experience.

Leftovers make an even better lunch the next day!

Find it online: https://foodgardening.mequoda.com/articles/shepherds-pie-a-tale-of-layers-and-love/