Shepherds Pie Savory Lamb (Print View)

Tender lamb and vegetables in rich gravy topped with creamy golden mashed potatoes, a comforting classic.

# What You'll 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, to taste

→ 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 (optional)
18 - Salt and freshly ground black pepper, to taste

# How to Make:

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 Suggestions:

01 -
  • It transforms humble ingredients into something that tastes like it simmered all day, yet comes together in just over an hour
  • The contrast between creamy mashed potatoes and rich, savory lamb filling is pure comfort on a plate
  • Leftovers somehow taste even better the next day, making it perfect for busy weeknight dinners
02 -
  • Draining excess fat from the lamb after browning prevents the filling from becoming greasy while keeping all the flavor
  • The resting period isn't optional—those 10 minutes let the layers settle so you get neat portions instead of a sloppy mess
  • If your potato topping feels too thick to spread, warm it slightly with a splash more milk rather than forcing it
03 -
  • Use a fork to create ridges in the potato topping before baking—these crispy, golden bits are everyone's favorite part
  • If your lamb filling seems too thick, add more stock; if too thin, simmer an extra few minutes until it coats the back of a spoon

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