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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.