Dinner · 75 min · british

Shepherd’s Pie

Ground lamb does the heavy lifting here, with yellow onion rounding it out. A British dinner that takes 75 minutes, start to finish. It is weeknight cooking that still hits your targets — 30 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Ground lamb
• 1 Yellow onion
• 2 Carrots
• 1 cup Frozen peas
• 2 tbsp Tomato paste
• 1 cup Beef broth
• 1 tbsp Worcestershire sauce
• 2.5 lb Russet potatoes
• 4 tbsp Butter
• 0.5 cup Milk

Steps

1. Brown the lamb in a wide skillet, breaking it up, until deeply browned — this caramelization is the flavor foundation. Drain off excess fat.
2. Add the diced onion and carrots, cook 5 minutes, then stir in the tomato paste and cook 2 minutes more until it darkens. Pour in the broth and Worcestershire and simmer 10 minutes. Stir in the peas.
3. Boil the potatoes until tender, then mash with butter and warm milk until smooth. Season boldly — bland mash ruins a shepherd’s pie.
4. Spread the lamb mixture in a baking dish, pile the mash on top, and rake the tines of a fork across the surface. Those ridges catch the heat and turn golden and crisp.
5. Bake at 400°F for 20 to 25 minutes until the top is burnished and the filling bubbles at the edges. Rest 10 minutes — it sets as it cools. (Made with beef, it’s cottage pie; the lamb is what makes it shepherd’s.)

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