Lamb Shepherd’s Pie Recipe

Introduction

This Lamb Shepherd’s Pie is a comforting classic that combines savory ground lamb with tender, fluffy mashed potatoes. Perfect for a cozy dinner, it delivers rich flavors in every hearty bite.

Ingredients

• 2 and ½ lbs. Russet potatoes, peeled and cut into 1/2-3/4 inch dice
• 1 Tbsp. + 1 tsp. salt, divided
• 1 Tbsp. oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 3 Tbsp. chopped rosemary, divided
• 1 and ½ lbs. ground lamb
• ¼ tsp. pepper
• 2 Tbsp. flour
• 1 cup beef broth (low sodium)
• 2 tsp. Worcestershire sauce
• ¾ cup frozen peas, defrosted
• ¼ cup butter
• ¼ cup milk, heated
• 1 tsp. lemon zest, optional

Instructions

1. Step 1: Preheat the oven to 425°F (220°C).
2. Step 2: Place the diced potatoes in a pot filled with cold water and add 1 tablespoon of salt. Cover slightly and bring to a boil over high heat. Once boiling, uncover and reduce heat to medium-high. Cook until potatoes are tender and easily pierced with a fork, about 10-15 minutes.
3. Step 3: While the potatoes cook, heat the oil in a medium sauté pan over medium-high heat. Add the chopped onion and cook until soft, about 5-6 minutes. Stir in the minced garlic and 2 tablespoons of chopped rosemary.
4. Step 4: Add the ground lamb, 1 teaspoon of salt, and pepper to the pan. Cook, stirring occasionally, until the lamb is cooked through, about 8-9 minutes. Drain any excess fat.
5. Step 5: Sprinkle the flour over the meat mixture and cook, stirring, for 1-2 minutes to incorporate.
6. Step 6: Pour in the beef broth and Worcestershire sauce. Bring to a boil, then reduce heat to a simmer. Stir occasionally until the mixture thickens, about 2-3 minutes. Stir in the remaining 1 tablespoon of rosemary.
7. Step 7: Add the defrosted peas and taste the filling. Adjust seasoning with more salt or pepper if needed.
8. Step 8: Drain the potatoes and return them to the pot. Cook over medium heat for 1-2 minutes to dry them out. Remove from heat.
9. Step 9: Add butter to the potatoes and mash until smooth. Stir in the heated milk and lemon zest, if using. Season with additional salt to taste.
10. Step 10: In an 11 x 7-inch casserole dish, spread the meat mixture evenly.
11. Step 11: Top the meat with the mashed potatoes, starting at the corners and working around the edge to seal in the filling and prevent boil-overs.
12. Step 12: Use a fork to create quick swirling motions on the surface of the potatoes. Bake in the preheated oven until the potatoes are lightly browned, about 25 minutes.

Tips & Variations

• For extra richness, add a handful of grated cheddar cheese to the mashed potatoes before spreading them on top.
• Fresh rosemary can be substituted with thyme or parsley for a different herb flavor.
• Use leftover cooked lamb or beef to shorten preparation time.
• If you prefer a creamier texture, substitute half of the milk with cream in the mashed potatoes.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. Avoid microwaving to maintain the texture of the mashed potatoes and meat filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground beef instead of lamb?

Yes, ground beef works well and will give a slightly different flavor but still delicious in this shepherd’s pie.

Can I prepare this dish ahead of time?

Absolutely. You can assemble the pie and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.

Lamb Shepherd’s Pie Recipe

Print Recipe

★★★★★

4.7 from 146 reviews

This Lamb Shepherd’s Pie is a hearty, comforting dish made with tender ground lamb, aromatic rosemary, and creamy mashed potatoes. Perfectly seasoned with garlic, onions, and a touch of Worcestershire sauce, this classic recipe is baked until the potato topping is golden and fluffy, making it a beloved family favorite for any occasion.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

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)
• Salt as needed for seasoning

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 Tbsp for potatoes, 1 tsp for meat)
• 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 (220°C) to prepare for baking the shepherd’s pie.
2. Cook Potatoes: Place diced potatoes in a pot filled with cold water and add 1 tablespoon of salt. Cover slightly, bring to a boil over high heat; once boiling, uncover and reduce to medium-high heat. Cook until potatoes are tender and easily pierced with a fork, about 10-15 minutes.
3. Prepare Meat Filling – Sauté Aromatics: While potatoes cook, heat oil in a medium sauté pan over medium-high heat. Add chopped onions and cook until soft and translucent, about 5-6 minutes. Add minced garlic and 2 tablespoons of rosemary, stirring to combine.
4. Cook Lamb: Add ground lamb, 1 teaspoon salt, and pepper to the pan. Stir occasionally to brown and cook the meat through, approximately 8-9 minutes. Drain any excess fat from the pan.
5. Add Flour: Sprinkle flour evenly over the cooked meat, stirring well to incorporate and cook it for 1-2 minutes to remove raw flour taste.
6. Add Liquids and Simmer: Pour in beef broth and Worcestershire sauce. Bring to a boil then reduce heat to a simmer, stirring occasionally, until the mixture thickens and becomes rich, about 2-3 minutes. Stir in the remaining 1 tablespoon rosemary.
7. Add Peas and Season: Fold in defrosted peas. Taste and adjust seasoning with additional salt and pepper if necessary.
8. Drain and Dry Potatoes: Drain potatoes thoroughly and return them to their pot. Heat over medium until they become dry, about 1-2 minutes, stirring gently.
9. Mash Potatoes: Remove pot from heat and mash potatoes with butter until smooth. Stir in heated milk and optional lemon zest. Season with salt to taste.
10. Assemble Shepherd’s Pie: In an 11 x 7-inch casserole dish, spread the meat filling evenly. Top with mashed potatoes, starting at the corners and working around the edges to create a seal that helps prevent boil-over during baking.
11. Fluff Potato Topping and Bake: Use a fork to create quick swirling motions on the potato surface to fluff it up. Bake in the preheated oven until the potatoes are slightly browned on top, about 25 minutes.

Notes

• Using Russet potatoes helps achieve fluffy mashed potatoes due to their high starch content.
• If lemon zest is not preferred, it can be omitted; it adds a subtle brightness to the mashed potatoes.
• Make sure to drain any excess lamb fat to prevent soggy filling.
• You can prepare the meat filling ahead of time and refrigerate before assembling.
• For a richer topping, you can add a splash of cream instead of milk.

Keywords: Lamb Shepherd’s Pie, Shepherd’s Pie, Ground Lamb Recipe, Comfort Food, British Cuisine, Mashed Potatoes, Rosemary Lamb