Ingredients:
- 1 tablespoon olive oil (15 ml)
- 1 large onion, chopped (approx. 1 cup) (150g)
- 2 carrots, peeled and diced (approx. 1 cup) (120g)
- 2 celery stalks, diced (approx. 1 cup) (100g)
- 1 pound ground lamb or beef (450g)
- 1 teaspoon dried thyme (5 ml)
- 1 teaspoon dried rosemary (5 ml)
- 1/2 teaspoon salt (2.5 ml)
- 1/4 teaspoon black pepper (1.25 ml)
- 2 tablespoons all-purpose flour (30 ml)
- 1 cup beef broth (240 ml)
- 1 cup frozen peas (120g)
- 1 cup frozen corn (120g)
- 2 tablespoons Worcestershire sauce (30 ml)
- 3 pounds russet potatoes, peeled and quartered (1.3 kg)
- 1/2 cup milk (120 ml)
- 4 tablespoons unsalted butter (56g)
- 1/4 teaspoon salt (1.25 ml)
- 1/8 teaspoon black pepper (0.625 ml)
- Optional: 1/2 cup grated cheddar cheese for topping
Instructions:
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
- Add ground lamb or beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Stir in thyme, rosemary, salt, and pepper. Sprinkle with flour and cook for 1 minute.
- Gradually stir in beef broth and Worcestershire sauce. Bring to a simmer, then reduce heat and cook for 15 minutes, or until the sauce has thickened slightly. Stir in frozen peas and corn.
- While the meat filling is simmering, cook the potatoes in a large pot of boiling salted water until tender, about 15-20 minutes.
- Drain the potatoes well and return them to the pot. Add milk, butter, salt, and pepper. Mash until smooth and creamy.
- Pour the meat filling into the baking dish. Spread the mashed potato topping evenly over the filling.
- Sprinkle with grated cheddar cheese, if desired.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the topping is golden brown and the filling is bubbling.
- Let the shepherd's pie cool completely. Wrap tightly with aluminum foil or transfer to freezer-safe containers. Freeze for up to 3 months.