Lamb Shepherd’s Pie Recipe

Introduction

This Lamb Shepherd’s Pie is a comforting and hearty dish perfect for cozy dinners. Tender ground lamb is cooked with herbs and vegetables, then topped with creamy mashed potatoes and baked until golden. It’s a classic meal that’s sure to please the whole family.

Ingredients

• 2 and ½ lbs. Russet potatoes, peeled and cut into ½-¾ inch dice
• 1 Tbsp. + 1 tsp. salt, divided
• 1 Tbsp. oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 3 Tbsp. chopped rosemary, divided
• 1 and ½ lbs. ground lamb
• ¼ tsp. pepper
• 2 Tbsp. flour
• 1 cup beef broth (low sodium)
• 2 tsp. Worcestershire sauce
• ¾ cup frozen peas, defrosted
• ¼ cup butter
• ¼ cup milk, heated
• 1 tsp. lemon zest (optional)

Instructions

1. Step 1: Preheat your oven to 425°F.
2. Step 2: Place the diced potatoes in a pot filled with cold water. Add 1 tablespoon of salt. Cover the pot slightly and bring to a boil over high heat. Once boiling, uncover and reduce heat to medium-high. Cook until potatoes are tender and easily pierced with a fork, about 10-15 minutes.
3. Step 3: While the potatoes cook, heat the oil in a medium sauté pan over medium-high heat. Add the chopped onion and cook until soft, about 5-6 minutes. Stir in the garlic and 2 tablespoons of chopped rosemary.
4. Step 4: Add the ground lamb, 1 teaspoon of salt, and pepper. Cook, stirring occasionally, until the meat is fully cooked, about 8-9 minutes. Drain any excess fat from the pan.
5. Step 5: Sprinkle the flour over the meat mixture and stir to combine. Cook for 1-2 minutes to remove the raw flour taste. Then add the beef broth and Worcestershire sauce.
6. Step 6: Bring the mixture to a boil, then reduce heat to a simmer. Stir occasionally until the sauce thickens, about 2-3 minutes. Stir in the remaining 1 tablespoon of rosemary.
7. Step 7: Add the defrosted peas and adjust seasoning with additional salt and pepper if needed.
8. Step 8: Drain the potatoes and return them to the pot. Cook over medium heat for 1-2 minutes to dry them out. Remove from heat.
9. Step 9: Mash the potatoes with butter. Once smooth, stir in the heated milk and lemon zest if using. Season with additional salt to taste.
10. Step 10: Spread the meat mixture evenly in an 11 x 7-inch casserole dish. Top with the mashed potatoes, starting at the corners and working around the edge to seal in the filling.
11. Step 11: Use a fork to create quick swirling patterns on the potato surface to add texture. Bake in the preheated oven until the top is slightly browned, about 25 minutes.

Tips & Variations

• For a richer flavor, substitute beef broth with lamb broth or add a splash of red wine to the meat mixture.
• Try adding finely chopped carrots or celery to the meat filling for extra vegetables.
• Use sweet potatoes instead of Russets for a sweeter twist on the topping.
• To make ahead, assemble the pie and refrigerate for up to 24 hours before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through, about 20 minutes. Avoid microwaving to maintain the potato topping’s texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground beef instead of lamb?

Yes, ground beef can be used as a substitute and will produce a similar hearty flavor. Adjust cooking times as needed to ensure beef is fully cooked.

Is it necessary to peel the potatoes?

Peeling creates a smoother mashed potato topping, but you can leave the skins on if preferred for added texture and nutrients.

Lamb Shepherd’s Pie Recipe

Print Recipe

★★★★★

4.7 from 139 reviews

This classic Lamb Shepherd’s Pie recipe features a flavorful ground lamb and rosemary filling topped with creamy mashed potatoes, baked to golden perfection. Perfect for a comforting family dinner, this hearty dish combines tender potatoes with a savory meat mixture enhanced by garlic, onion, and Worcestershire sauce for a satisfying meal.

• Author: Daniel
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

Potatoes

• 2 and ½ lbs. Russet potatoes, peeled and cut into ½–¾ inch dice
• 1 Tbsp. salt (for boiling)
• ¼ cup butter
• ¼ cup milk, heated
• 1 tsp. lemon zest (optional)
• Additional salt to taste

Meat Filling

• 1 Tbsp. + 1 tsp. salt, divided
• 1 Tbsp. oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 3 Tbsp. chopped rosemary, divided
• 1 and ½ lbs. ground lamb
• ¼ tsp. pepper
• 2 Tbsp. flour
• 1 cup beef broth (low sodium)
• 2 tsp. Worcestershire sauce
• ¾ cup frozen peas, defrosted

Instructions

1. Preheat Oven: Preheat the oven to 425°F (220°C) to prepare for baking the pie.
2. Cook Potatoes: Place diced potatoes in a pot filled with cold water and add 1 tablespoon of salt. Cover slightly and bring to a boil over high heat. Once boiling, reduce to medium-high and cook uncovered until potatoes are tender and easily pierced with a fork, about 10-15 minutes.
3. Prepare Meat Filling – Sauté Aromatics: While potatoes cook, heat oil in a medium sauté pan over medium-high heat. Add finely chopped onions and cook until soft, approximately 5-6 minutes. Stir in minced garlic and 2 tablespoons of chopped rosemary.
4. Cook Lamb: Add ground lamb, 1 teaspoon salt, and pepper to the pan. Cook, stirring occasionally, until the lamb is fully cooked, about 8-9 minutes. Drain off any excess fat.
5. Thicken Filling: Sprinkle flour over the cooked meat mixture and stir to combine, cooking for 1-2 minutes. Pour in beef broth and Worcestershire sauce.
6. Simmer Mixture: Bring the mixture to a boil, then reduce heat to a simmer. Cook, stirring occasionally, until thickened, about 2-3 minutes. Stir in the remaining 1 tablespoon chopped rosemary.
7. Add Peas and Season: Mix in the defrosted peas and adjust seasoning with additional salt and pepper if needed.
8. Drain and Dry Potatoes: Drain the cooked potatoes and return them to the pot. Cook over medium heat for 1-2 minutes to dry out excess moisture, then remove from heat.
9. Mash Potatoes: Add butter to the potatoes and mash until smooth. Stir in heated milk and lemon zest. Taste and adjust salt as needed.
10. Assemble Pie: In an 11 x 7 inch casserole dish, spread the meat filling evenly. Top with mashed potatoes, starting at the corners and working around the edges to seal in the filling and prevent boil-overs.
11. Fluff Potatoes: Use a fork to create quick swirly motions on the mashed potato surface to fluff and texture them.
12. Bake: Bake in the preheated oven until potatoes are lightly browned and edges are crisp, about 25 minutes. Remove from oven and let sit briefly before serving.

Notes

• You can prepare the meat filling a day ahead and refrigerate it to deepen the flavors.
• For extra creaminess, substitute part of the milk with cream or add grated cheese on top before baking.
• Using lean ground lamb helps reduce excess fat and results in a less greasy filling.
• Ensure potatoes are well dried before mashing to avoid watery topping.
• Fresh rosemary can be substituted with dried rosemary, but use sparingly as it can be more potent.
• This dish pairs well with a side of steamed green vegetables or a crisp green salad.

Keywords: Shepherd’s Pie, Lamb, Comfort Food, British Recipe, Mashed Potatoes, Rosemary, Ground Lamb, Baked Casserole