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Lamb Shepherd’s Pie Recipe

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★★★★★

4.4 from 129 reviews

This classic Lamb Shepherd’s Pie features tender ground lamb cooked with aromatic rosemary, onions, and garlic, topped with creamy mashed potatoes browned to perfection. A comforting, hearty dish perfect for family dinners.

Ingredients

Scale

Potatoes

  • 2 and ½ lbs. Russet potatoes, peeled and cut into 1/2–3/4 inch dice
  • 1 Tbsp. salt (for boiling potatoes)
  • ¼ cup butter
  • ¼ cup milk, heated
  • 1 tsp. lemon zest (optional)
  • 1 tsp. salt (for mashed potatoes, to taste)

Meat Filling

  • 1 Tbsp. oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 3 Tbsp. chopped rosemary, divided
  • 1 and ½ lbs. ground lamb
  • 1 tsp. salt, divided (1 tsp. added with meat, remainder for seasoning)
  • 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 your oven to 425°F to prepare for baking the assembled shepherd’s pie.
  2. Cook Potatoes: Place the diced potatoes in a pot filled with cold water and add 1 tablespoon of salt. Bring to a boil uncovered, then reduce heat to medium-high and cook until tender, about 10-15 minutes.
  3. Prepare Meat Filling: Heat oil in a medium sauté pan over medium-high heat. Add finely chopped onions and cook until soft, about 5-6 minutes. Add minced garlic and 2 tablespoons of chopped rosemary and stir.
  4. Cook Lamb: Add ground lamb, 1 teaspoon salt, and pepper to the pan. Cook, stirring occasionally, until meat is browned and cooked through, about 8-9 minutes. Drain excess fat.
  5. Thicken Filling: Sprinkle flour over meat mixture and stir to incorporate. Cook for 1-2 minutes. Add beef broth and Worcestershire sauce, bring to a boil then reduce to simmer, stirring occasionally until thickened, about 2-3 minutes. Stir in remaining 1 tablespoon rosemary.
  6. Add Peas and Season: Stir in defrosted peas and season with additional salt and pepper to taste.
  7. Drain and Dry Potatoes: Drain potatoes and return to pot. Heat over medium heat for 1-2 minutes to dry excess moisture. Remove from heat.
  8. Mash Potatoes: Add butter to potatoes and mash thoroughly. Stir in heated milk and optional lemon zest. Season with additional salt to taste.
  9. Assemble Pie: In an 11 x 7 inch casserole dish, spread the meat filling evenly. Top with mashed potatoes starting at the edges to seal the filling inside.
  10. Fluff and Bake: Use a fork to create swirly patterns on the mashed potatoes for texture. Bake in the preheated oven until potatoes are lightly browned, about 25 minutes.

Notes

  • Use low sodium beef broth to better control salt levels.
  • Russet potatoes are preferred for creamy mash but Yukon Gold can be substituted.
  • Let the mashed potatoes seal the edges of the meat filling to prevent boil-overs during baking.
  • If lemons are unavailable, lemon zest can be omitted without affecting flavor greatly.
  • The dish can be made ahead and refrigerated before baking; increase baking time slightly if baking from cold.

Keywords: Lamb Shepherd's Pie, Ground Lamb Recipe, Classic Shepherd's Pie, Comfort Food, British Cuisine

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