@laina.made: Shepherd’s Pie 🤎 This is the kind of dinner that makes me want to settle in for a cozy night at home. Savory lamb, vegetables, and a little gravy tucked under a thick layer of buttery mashed potatoes with that golden top. Warm, hearty, and so comforting. I made three little pies while I was at it—one for dinner and two for the freezer. Having a homemade meal ready for a night when I don’t feel like cooking? That’s a comfort all its own. Shepherd’s Pie Recipe Mashed potatoes • 5 pounds potatoes, peeled and roughly chopped • 2 sticks butter • 1 cup heavy cream • 1 cup milk • Salt, white pepper, and garlic powder, to taste Lamb filling • 2 pounds ground lamb • 1 large yellow onion, diced • 1 shallot, diced • 6 cloves garlic, minced • 1 heaping tablespoon tomato paste • 1½ tablespoons Worcestershire sauce • 1 teaspoon chopped fresh thyme • 1 teaspoon chopped fresh rosemary • 2 tablespoons flour • Beef stock, enough to make a light gravy • Salt and freshly ground black pepper, to taste For layering • Frozen mixed vegetables—I used peas, green beans, carrots, and corn • Panko breadcrumbs, for topping Directions 1. Place potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender. Meanwhile, gently warm the butter, cream, and milk in a saucepan. 2. Drain potatoes well. Rice for a smooth texture, then gradually incorporate the warm butter mixture until you reach your preferred consistency. Season with salt, white pepper, and garlic powder. 3. In a large skillet with a little oil as needed, sweat the onion and shallot until softened. Add garlic, then tomato paste, stirring and cooking for a couple of minutes. 4. Add lamb and cook until browned, breaking it apart. Stir in Worcestershire sauce, thyme, and rosemary. 5. Sprinkle in flour and cook, stirring, for a couple of minutes. Gradually add enough beef stock to make the filling lightly saucy. Season with salt and black pepper. 6. Divide lamb filling among three loaf pans. Add a layer of frozen vegetables, then mashed potatoes. Sprinkle with panko. 7. Cover the pan you’re serving and bake at 350°F for about 45 minutes, until hot throughout and bubbling. Uncover and broil for 1–2 minutes, watching closely, until golden. Freezer prep: Cool the two extra pies promptly, then freeze. Once frozen solid, vacuum-seal. Remove the packaging before reheating. I prefer to thaw mine in the refrigerator before baking, but you can also bake from frozen—just allow additional baking time. Freeze any extra mashed potatoes separately for another meal. Tip: Lamb makes this shepherd’s pie. Swap in ground beef, and you’ve got cottage pie—equally delicious! #ShepherdsPie #ComfortFood #CozyMeals #FreezerMeals #LainaMade@foodsaverbrand

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Sunday 18 October 2026 14:50:17 GMT