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Lamb Shepherd’s Pie Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://thehungrymason.com/lamb-shepherds-pie-recipe/