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Shepherd’s Pie with Lamb Made Easy

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This cozy shepherd’s pie features savory ground lamb, sweet carrots, peas, and fresh herbs, all simmered beneath a golden, buttery mashed potato topping. It’s a comforting, crowd-pleasing dinner perfect for chilly nights and family gatherings.

Ingredients

Scale
  • 1 ½ lbs ground lamb (or ground beef)
  • 1 cup onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup carrots, diced small
  • ¾ cup frozen peas
  • ½ cup beef or lamb broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp fresh rosemary, chopped
  • 1 tsp fresh thyme leaves
  • 1 tsp salt (plus more to taste)
  • ½ tsp black pepper
  • 2 tbsp all-purpose flour
  • 2 tbsp olive oil or unsalted butter
  • 2 lbs Yukon Gold potatoes, peeled and cut into chunks
  • 4 tbsp unsalted butter (softened)
  • ⅓ cup whole milk
  • 2 oz cream cheese (optional)
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 egg yolk
  • Extra butter for dotting on top
  • Fresh parsley, chopped (for garnish, optional)
  • Grated cheddar cheese (optional, for topping)

Instructions

  1. Peel and cut potatoes into chunks. Place in a saucepan, cover with cold salted water, and bring to a boil. Simmer for 15-20 minutes until fork-tender. Drain and let steam dry for 2 minutes.
  2. Return potatoes to saucepan. Add butter, milk, cream cheese, salt, and pepper. Mash until smooth and creamy. Stir in egg yolk. Set aside.
  3. Heat olive oil or butter in a large skillet over medium heat. Add onion and sauté for 2-3 minutes until translucent. Add garlic and cook for 30 seconds.
  4. Add carrots and cook for 3-4 minutes. Add ground lamb, breaking it up with a spoon. Brown for 5-7 minutes until no longer pink.
  5. Sprinkle flour over mixture. Stir and cook for 1 minute. Add tomato paste, Worcestershire sauce, rosemary, thyme, salt, and pepper. Mix thoroughly.
  6. Pour in broth and bring to a simmer. Add peas, reduce heat to low, and cook for 5-7 minutes until thickened and veggies are tender. Adjust seasoning as needed.
  7. Preheat oven to 400°F. Spoon lamb filling into baking dish. Spread mashed potatoes over top, creating ridges with a fork. Dot with extra butter.
  8. Bake for 25-30 minutes until top is golden and edges are bubbling. Broil for 2-3 minutes for a deeper crust if desired.
  9. Let rest for 10 minutes before serving. Garnish with parsley and cheddar cheese if desired.

Notes

For gluten-free, substitute flour with cornstarch or a gluten-free blend. Use ground beef or turkey if lamb is unavailable. Add fresh corn or zucchini for seasonal variation. For extra crispiness, broil the topping briefly. Leftovers keep well and flavors deepen overnight.

Nutrition

Keywords: shepherd's pie, lamb, comfort food, mashed potatoes, casserole, easy dinner, British pub, cozy recipe, family meal

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