Shepherds Pie with Lamb (Printable)
A comforting British dish with tender lamb and vegetables under a golden mashed potato topping.
# What You Need:
→ Lamb Filling
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 carrots, diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 1.1 lbs ground lamb
07 - 2 tablespoons tomato paste
08 - 1 tablespoon Worcestershire sauce
09 - 1 cup beef or lamb stock
10 - 1 cup frozen peas
11 - 1 teaspoon fresh thyme leaves
12 - 1 teaspoon fresh rosemary, chopped
13 - Salt and freshly ground black pepper
→ Mashed Potato Topping
14 - 2.5 lbs potatoes, peeled and cut into chunks
15 - ¼ cup whole milk, plus more as needed
16 - 3½ tablespoons unsalted butter
17 - ½ cup grated mature cheddar cheese
18 - Salt and freshly ground black pepper
# How-To Steps:
01 - Preheat the oven to 400°F.
02 - Bring a large pot of salted water to a boil. Add potatoes and cook until fork-tender, about 15–18 minutes.
03 - While the potatoes cook, heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes until softened.
04 - Stir in garlic and cook for 1 minute. Add ground lamb and cook, breaking up the meat, until browned and cooked through, about 5 minutes.
05 - Drain excess fat if needed. Stir in tomato paste and Worcestershire sauce; cook for 2 minutes.
06 - Pour in stock, add thyme, rosemary, salt, and pepper. Simmer for 10 minutes, stirring occasionally, until slightly thickened. Stir in peas and remove from heat.
07 - Drain potatoes and return to the pot. Add milk, butter, salt, and pepper. Mash until smooth and creamy, adding more milk if needed.
08 - Spoon lamb mixture evenly into a 2-quart baking dish. Spread mashed potatoes on top, smoothing with a spatula. If desired, sprinkle with grated cheddar cheese.
09 - Bake for 25–30 minutes until the top is golden and filling is bubbling.
10 - Let rest for 10 minutes before serving.
# Expert Tips:
01 -
- The lamb filling develops incredible depth as it simmers, and those frozen peas add tiny bursts of sweetness throughout
- Everything happens in one skillet and one baking dish, making cleanup almost as satisfying as the meal itself
02 -
- Drain excess fat from the lamb before adding the tomato paste. Too much grease makes the filling oily and prevents proper thickening.
- Warm your milk before adding it to the potatoes. Cold milk can make mashed potatoes gummy instead of velvety smooth.
03 -
- For extra flavor depth, add a splash of red wine or a spoonful of Dijon mustard to the lamb filling while simmering.
- If substituting ground beef, add a bit more Worcestershire sauce and perhaps a pinch of smoked paprika to mimic lamb's distinctive taste.