Classic Shepherd's Pie with Lamb and Crispy Topping

Name: Classic Shepherd's Pie with Lamb and Crispy Topping
Ingredients: 1.5 kg ground lamb; onion; carrot; celery; corn; garlic; rosemary; thyme; oil; salt; black pepper; 2 PL tomato paste; 12 kvapka Worcestershire sauce; 2 kopcovité polievkové lyžice flour; broth (chicken, lamb, or beef); Sebago potatoes; butter; milk; pecorino (or Parmesan); panko breadcrumbs

#lamb#shepherd's pie#potatoes#baked#traditional

A hearty and comforting shepherd's pie made with ground lamb and a savory vegetable filling, topped with creamy mashed potatoes and a golden, crispy crust. Perfect for a family meal.

Ingredients extracted via AI

1.5 kg ground lambonioncarrotcelerycorngarlicrosemarythymeoilsaltblack pepper2 PL tomato paste12 kvapka Worcestershire sauce2 kopcovité polievkové lyžice flourbroth (chicken, lamb, or beef)Sebago potatoesbuttermilkpecorino (or Parmesan)panko breadcrumbs

Procedure generated via AI

Dice the onion, carrot, and celery into small cubes.
Mince the garlic and finely chop fresh rosemary and thyme, or use dried herbs if preferred.
Heat oil in a large pan or pot over high heat. Brown the ground lamb in batches, letting each batch develop a golden crust before stirring.
Remove the meat from the pan, leaving the rendered fat behind, removing some if there is too much.
Over medium-high heat, sauté the onion and carrot for 2-3 minutes. Add the celery, garlic, and herbs, and cook for a bit longer.
Stir in the tomato paste, Worcestershire sauce, and flour. Cook briefly to remove the raw flour taste and prevent lumps.
Return the browned lamb to the pan, mix well, and pour in the broth (chicken, lamb, or beef).
Simmer gently until the mixture thickens enough to hold together but is not too dense.
Stir in the corn and cook for another 2-3 minutes.
Season with salt and black pepper to taste, adjusting gradually and tasting as you go.