---
title: Shepherd's Pie (Lamb and Potato Bake)
servings: 6
prep time: 25 minutes
cook time: 45 minutes
source: https://mycibora.com/recipes/shepherds-pie
---

Gather @ground lamb{700%g}, @beef stock{300%ml}, @fresh rosemary{2%stalk}, @green pea{150%g}, @potato{1%kg} and @whole milk{100%ml}.

Brown the lamb in a dry pan over high heat, breaking it up as it cooks; drain off excess fat.

Add the @onion{1}, @carrot{2} and @garlic{3%clove}; soften 8 minutes. ~{8%minutes}

Stir in the @tomato paste{2%tbsp} and cook 1 minute, then add the @worcestershire sauce{1%tbsp}, rosemary and stock; simmer until thick and the carrots are tender. ~{20%minutes}

Meanwhile, boil the potatoes until tender, then mash with the @butter{60%g} and hot milk. ~{15%minutes}

Stir the peas into the lamb filling and spread it in a baking dish.

Spoon the mash over the top and rough up the surface with a fork.

Bake at 200°C/400°F until the top is browned and the filling bubbles at the edges. ~{20%minutes}