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Classic Shepherd’s Pie with Lamb

A slice of Shepherd's pie on a white plate, showcasing the meat filling and mashed potato topping.
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A comforting and savory lamb and vegetable filling topped with creamy mashed potatoes, baked until golden.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1.5 pounds ground lamb
  • 1 large onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons all-purpose flour
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 cup frozen peas
  • 4 large potatoes, peeled and quartered
  • 1/2 cup milk
  • 4 tablespoons butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Boil the potatoes in salted water until tender, about 15-20 minutes. Drain well.
  3. While potatoes boil, heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add ground lamb and cook, breaking it up with a spoon, until browned. Drain excess fat.
  4. Add onion, carrots, and celery to the skillet. Cook until softened, about 5-7 minutes.
  5. Stir in garlic, thyme, rosemary, salt, and pepper. Cook for 1 minute more until fragrant.
  6. Sprinkle flour over the meat and vegetables. Stir and cook for 1 minute.
  7. Gradually stir in beef broth and Worcestershire sauce. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
  8. Reduce heat to low, cover, and simmer for 10 minutes, allowing the flavors to meld.
  9. Stir in the frozen peas.
  10. Mash the drained potatoes with milk, butter, salt, and pepper until smooth and creamy.
  11. Spread the mashed potatoes evenly over the lamb mixture in the skillet. Use a fork to create peaks for better browning.
  12. Bake for 20-25 minutes, or until the topping is golden brown and the filling is bubbly. For an extra golden top, you can broil for the last 1-2 minutes, watching carefully to prevent burning.

Notes

  • For a richer flavor, you can add a splash of Guinness to the gravy.
  • This dish can be assembled ahead of time and refrigerated for up to 2 days. Bake as directed, adding a few extra minutes to the baking time if needed.
  • Shepherd’s pie is traditionally made with lamb, while cottage pie uses beef. You can substitute ground beef if preferred.
  • Ensure your potatoes are well-drained for the fluffiest mash.

Nutrition

Find it online: https://carlacooking.com/classic-shepherds-pie-with-lamb/