420 Authentic Shepherd’s Pie

Photo: Magical BUtter


  • 4 TBSP MagicalButter
  • 1 1/2 lbs ground lamb
  • 2 tsp Salt
  • 2 tsp Pepper
  • 1 Large onion, chopped
  • 4 Large carrots
  • 1 Bag frozen peas
  • 6 Cloves garlic, grated
  • 1 TBSP fresh thyme, chopped
  • 1 TBSP fresh rosemary, chopped
  • 2 TBSP tomato paste
  • 2 TBSP Worcestershire sauce
  • 1 Cup chicken bone broth
  • 1 1/2 lbs gold potatoes
  • 1 Cup MagicalButter oil
  • 1 Cup grated cheddar cheese

How To

  • Preheat the oven to 420°F.
  • Heat magical oil in a large cast iron pan over medium-high heat until shimmering. Add the ground lamb, season with salt and pepper, and brown for 7 minutes.
  • Add the onion, carrots, peas garlic, thyme, and rosemary, stir, and cook for about 10 minutes, or until the veggies are soft and the meat is cooked.
  • Add the tomato paste and Worcestershire sauce and stir to incorporate. Cook for 1-2 minutes, stirring constantly, until the liquid evaporates.
  • Add chicken bone broth, bring to a boil, and cook until meat is thoroughly cooked.
  • Cook the potatoes in a large pot of boiling salted water until tender. Drain, then return to the hot pan and mash.
  • Add salt and butter. Mash until well combined.
  • Spoon the mashed potatoes on top of the lamb mixture.
  • Bake for 45 minutes, until the potatoes are golden brown. Enjoy!