Classic Shepherd's Pie With Lamb
Traditional shepherd's pie: savoury ground lamb and vegetables in a rich gravy, topped with fluffy mashed potatoes and baked until golden. Freezer-friendly comfort food.
By Tasty Nest Recipes Editorial TeamPublished
1 hr 35 min total One 9 x 13-inch or 3-quart pieIntermediate
Photo: WordRidden · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
A true shepherd's pie is made with lamb (the version made with beef is called cottage pie). Ground lamb simmers with onion, carrots, peas, tomato paste and Worcestershire sauce into a deeply savoury filling.
A thick layer of buttery mashed potatoes goes on top, raked with a fork so the ridges crisp and brown in the oven. It can be assembled a day ahead, and it freezes beautifully.
Equipment you'll need
- Large deep skillet
- Large pot
- Potato masher
- 3-quart baking dish
- Instant-read thermometer
Tips for success
- Cook ground lamb to 160°F (71°C); browning it fully before simmering takes care of this.
- Let the filling cool slightly before adding the potatoes so they do not sink.
- Set the dish on a baking sheet to catch any drips.
Substitutions and variations
- Use ground beef to make cottage pie.
- Swap a third of the potatoes for parsnips or sweet potato.
- Use a gluten-free flour blend or cornstarch slurry to thicken, and check your Worcestershire for gluten.
Storage and reheating
To store: Refrigerate, covered, for up to 4 days. Freeze the assembled, unbaked pie or leftovers for up to 3 months; thaw overnight in the fridge.
To reheat: Reheat individual portions in the microwave, or the whole dish covered with foil in a 350°F (175°C) oven for 25 to 35 minutes, until hot in the centre (165°F / 74°C).
Recipe
Classic Shepherd's Pie With Lamb
Traditional shepherd's pie: savoury ground lamb and vegetables in a rich gravy, topped with fluffy mashed potatoes and baked until golden. Freezer-friendly comfort food.
- Prep
- 25 min
- Cook
- 1 hr
- Rest
- 10 min
- Total
- 1 hr 35 min
- Yield
- One 9 x 13-inch or 3-quart pie
- Level
- Intermediate
Ingredients
Tick off ingredients as you gather them.
Mashed potato topping
Lamb filling
Instructions
Step 1: Boil the potatoes
Cover the potatoes with cold salted water, bring to a boil and simmer for 15 to 20 minutes until very tender. Drain well and return to the pot to steam dry for 1 minute.
Step 2: Mash
Mash with the butter and warm milk until smooth, then beat in the egg yolk and season well with salt and pepper.
Step 3: Brown the lamb
Heat the oven to 400°F (200°C). Heat the oil in the skillet over medium-high heat and brown the lamb, breaking it up, until no longer pink, about 8 minutes. Spoon off excess fat.
Step 4: Build the filling
Add the onion and carrots and cook for 5 minutes. Stir in the garlic and tomato paste for 1 minute, then the flour. Add the broth, Worcestershire, thyme, rosemary, salt and pepper and simmer for 8 to 10 minutes until thick. Stir in the peas.
Step 5: Assemble
Spread the filling in the baking dish. Spoon the mashed potatoes over the top, spread to the edges to seal and rough up the surface with a fork.
Step 6: Bake
Bake for 25 to 30 minutes until the filling bubbles at the edges and the top is golden. Broil for 2 minutes for extra colour if you like. Rest for 10 minutes before serving.
Cuisine: British · Course: Dinner
Estimated nutrition per serving
- Calories
- 530
- Protein
- 28 g
- Fat
- 30 g
- Carbs
- 38 g
- Fibre
- 5 g
- Sugars
- 6 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/shepherds-pie
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