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🍽️ Classic Shepherd's Pie with Lamb

748 kcal · 30 min · 4 servings

Ingredients

• 800 g floury potatoes
• salt
• 2 onions
• 2 garlic cloves
• 2 carrots
• 2 stalks celery
• 800 g ground lamb
• 2 tbsp vegetable oil
• 2 tbsp tomato paste
• 2 tbsp flour
• 250 ml dark beer
• 500 ml meat broth
• pepper (from the mill)
• 175 ml hot whipping cream
• 1 tsp hot mustard
• 40 g butter
• nutmeg (freshly grated)
• 1 egg

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Place the potatoes in salted water and cook them for about 30 minutes until tender.
3. 3. Peel the onions, garlic, celery, and carrots.
4. 4. Finely chop the onions and garlic.
5. 5. Slice the carrots into thin rounds.
6. 6. Wash the celery, remove tough fibers, and slice it into thin rounds as well.
7. 7. Heat oil in a large pan.
8. 8. Fry the minced lamb in it until crumbly.
9. 9. Add the prepared vegetables and tomato paste to the pan.
10. 10. Sauté the vegetables for 2 to 3 minutes.
11. 11. Sprinkle the flour over the mixture and stir well to combine.
12. 12. Deglaze the pan with the beer and broth.
13. 13. Let the filling simmer until slightly thickened for about 30 minutes.
14. 14. Season the filling with salt and pepper to taste.
15. 15. Preheat the oven to 180 degrees Celsius fan setting.
16. 16. Drain the cooked potatoes and let them steam dry for a moment.
17. 17. Mash the potatoes into a smooth puree.
18. 18. Stir in the hot cream, mustard, and butter into the puree.
19. 19. Season the potato puree with salt, pepper, and a pinch of nutmeg.
20. 20. Transfer the lamb filling into a large baking dish.
21. 21. Spread the potato puree evenly over the meat layer.
22. 22. Whisk an egg and brush it over the surface of the puree.
23. 23. Bake the Shepherd's Pie in the preheated oven for about 25 minutes until golden brown.
24. 24. Serve the dish with fresh leaf salad on the side if desired.

Nutrition per serving

• kcal: 748
• Protein: 51 g · Fett/Fat: 36 g · Carbs: 47 g