Shepherd’s Pie with Ground Lamb
Shepherd’s Pie with Ground Lamb
This hearty shepherd’s pie highlights ground lamb in a savory herb-filled filling topped with creamy mashed potatoes and cheddar cheese. It’s a comforting, farm-inspired meal perfect for cooler seasons.
Ingredients
Meat Filling Ingredients
- 2 tablespoons Olive Oil
- 1 cup Onion, chopped
- 1 pound Ground Lamb
- 2 teaspoons Dried Parsley
- 1 teaspoon Dried Rosemary
- 1 teaspoon Dried Thyme
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- 1 tablespoon Worcestershire Sauce
- 2 Garlic Cloves, minced
- 2 tablespoons All-purpose Flour
- 2 tablespoons Tomato Paste
- 1 cup Beef Broth
- 1 cup Frozen Peas and Carrots
- ½ cup Frozen Corn Kernels
Potato Topping Ingredients
- 2 pounds Russet Potatoes
- 8 tablespoons Unsalted Butter
- ⅓ cup Half & Half
- ½ teaspoon Garlic Powder
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- ½ cup Cheddar Cheese
Instructions
- Heat olive oil in a skillet over medium-high heat for about 2 minutes.
- Add chopped onion and cook for about 5 minutes, stirring occasionally.
- Add ground lamb and break it apart while cooking. Stir in parsley, thyme, rosemary, salt, and pepper. Cook until browned.
- Stir in Worcestershire sauce and minced garlic.
- Add flour and tomato paste, stirring well to combine.
- Add beef broth, peas, carrots, and corn. Bring to a boil, then reduce heat and simmer for about 5 minutes. Set aside.
- Preheat oven to 400°F.
Prepare the Potatoes
- Place potatoes in a large pot and cover with water.
- Bring to a boil, reduce heat, and cook until fork tender (about 10 to 15 minutes).
- Drain and allow potatoes to sit in the pot for 1 minute to evaporate excess moisture.
- Add butter, half & half, garlic powder, salt, and pepper. Mash until smooth.
- Stir in cheddar cheese.
Assemble
- Spread the meat mixture evenly in a 9×9 baking dish.
- Spoon mashed potatoes over the top and spread into an even layer.
- Bake uncovered for 25–30 minutes.
- Allow to cool for 15 minutes before serving.