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Lamb Shepherd’s Pie Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://savorandsimmer.com/lamb-shepherds-pie-recipe/