Sophie’s Classic Shepherd’s Pie

Firstly, preheat your oven to 400 degrees F (200 degrees C).

To begin preparing the potatoes, place them in a saucepan and fill it with sufficient water to submerge. Bring the mixture to a boil, then reduce the heat to medium and continue cooking until they are tender enough to be pierced with a fork, approximately 10 minutes. Remove the potatoes from the water and mash them using butter and milk to achieve your preferred consistency.

Simultaneously, crumble the ground lamb into a large skillet and cook over medium heat, stirring constantly until it is no longer pink. Add the Worcestershire sauce and beef bouillon to season the lamb, followed by the mushrooms and onion. Continue cooking and stirring until all the ingredients are tender.

Transfer the cooked lamb mixture to a large casserole dish, taking care not to spill any.

Mix the baked beans, diced tomatoes, gravy mix, and carrots with the lamb to create a harmonious blend. Dollop generous portions of mashed potatoes on top and spread them evenly across the surface to cover it completely.

Using a fork, rake over the mashed potatoes in a gentle, sweeping motion to create a crispy texture on top when it browns.

Finally, bake the dish in the preheated oven for 10 minutes, or until the top is golden brown and crispy.