This Classic Shepherd’s Pie Elevated with British Blend Olive Oil takes a beloved comfort dish to new heights. Imagine a rich, savory filling of perfectly seasoned ground lamb and vegetables, slow-simmered with British Blend Olive Oil to infuse the entire pie with its unique medley of flavors. The herbaceous undertones of the oil bring out the earthy richness of the meat and enhance the sweet notes of the carrots and peas.
Topped with a layer of golden, creamy mashed potatoes enriched with a drizzle of the infused olive oil, this dish is the perfect balance of crispy and fluffy. Baked to perfection, it emerges from the oven bubbling with hearty goodness, filling your kitchen with the scent of comfort. Serve it up for a family dinner or a cozy night in, and watch as it disappears faster than you can say, “seconds, please!”
- Prep Time: 15
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: British
Ingredients
Ground Lamb: 1 pound
Yellow Onion: 1 medium, diced (about 6 ounces)
Carrots: 2 medium, diced (about 8 ounces)
Frozen Peas: 1 cup
Tomato Paste: 2 tablespoons
Beef Broth: 1 cup
Worcestershire Sauce: 1 tablespoon
British Blend Olive Oil: 3 tablespoons (divided)
Salt: 1 teaspoon
Black Pepper: 1/2 teaspoon
Paprika: 1/4 teaspoon
Russet Potatoes: 2 pounds (peeled and quartered)
Milk: 1/2 cup, warmed
Butter: 2 tablespoons
Instructions
Equipment: Large skillet, saucepan, baking dish, potato masher, cutting board, knife.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Prepare the Potatoes (20 minutes):
Place the peeled and quartered potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender (about 15-20 minutes). Drain and mash with milk, butter, and 1 tablespoon of British Blend Olive Oil. Set aside.
Cook the Filling (15 minutes):
Heat 1 tablespoon of British Blend Olive Oil in a large skillet over medium heat. Add the onions and carrots, cooking until softened (5 minutes). Stir in the ground lamb, breaking it up with a spoon, and cook until browned. Drain excess fat if needed.
Simmer the Sauce (5 minutes):
Add tomato paste, Worcestershire sauce, beef broth, salt, pepper, and paprika to the skillet. Stir well and let it simmer for 5 minutes until slightly thickened. Add the frozen peas and cook for another 2 minutes.
Assemble the Pie (5 minutes):
Spread the lamb mixture evenly in a baking dish. Top with the mashed potatoes, spreading them out with a spatula. Drizzle with the remaining 1 tablespoon of British Blend Olive Oil for extra golden crispness.
Bake (20 minutes):
Preheat the oven to 400°F. Bake for 20 minutes or until the top is golden brown and bubbling.
Notes
Utensils:
Large Skillet
Saucepan
Baking Dish
Potato Masher
Cutting Board
Knife
Cooking this shepherd’s pie is like wrapping yourself in a warm blanket—it’s comforting, satisfying, and oh-so-rewarding. Watching the golden crust form in the oven is pure kitchen magic. Plus, it’s a one-dish wonder that feeds a crowd and tastes even better the next day. Pro tip: eat the leftovers straight from the dish with a spoon. No judgment here.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 430
- Sugar: 5g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 80mg