Shepherd's Pie with Lamb

Name: Shepherd's Pie with Lamb
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: american
Ingredients: 500 g lamb mince (ground lamb); 4 pcs potato (large, peeled and quartered); 1 pcs onion (medium, finely chopped); 2 pcs carrot (medium, finely diced); 4 pcs garlic (cloves, minced); 2 tbsp tomato paste; 2 tbsp all-purpose flour; 1 cup water; 0.5 cup frozen peas; 1 tbsp worcestershire sauce; 1 tsp fresh rosemary (finely chopped); 1 tsp fresh thyme (leaves only); 0.25 tsp salt (for filling); 1 pinch black pepper; 3 tbsp butter; 0.5 cup milk; 1 pcs egg yolk; 1 tbsp fresh parsley (chopped, for garnish)

RATING

4.6/5(187)

TASTE SCORE

9/10

A hearty, comforting classic featuring a rich, savory lamb filling simmered with vegetables and herbs in a deep brown gravy. Topped with a thick layer of creamy, buttery mashed potatoes and baked until golden and bubbling. This rustic dish is pure comfort food that fills the kitchen with an irresistible aroma.

PREP

30m

COOK

40m

SERVES

1 CUP

659 cal

SERVINGS

METHOD · 9 STEPS

prep
Preheat the oven and prepare the potatoes.
1.Preheat oven to 400°F (200°C).
2.Place quartered potatoes in a large pot and cover with cold water.
3.Add a generous pinch of salt to the water.
boil · ~18 min
Boil the potatoes until fork-tender.
Bring the pot to a boil over high heat, then reduce to a simmer. Cook until potatoes are easily pierced with a fork, about 15-18 minutes. Drain well and let them steam-dry in the colander for a minute.
mix · ~3 min
Mash the potatoes until smooth and creamy.
1.Return drained potatoes to the warm pot.
2.Add butter and mash until smooth and lump-free.
3.Warm the milk slightly, then gradually stir it in until creamy.
4.Season with salt and pepper, then stir in the egg yolk for a golden crust.
TIPAvoid over-mashing or the potatoes can become gluey. A ricer gives the smoothest texture.
saute · ~13 min
Brown the lamb and cook the vegetables.
1.Heat a large skillet over medium-high heat. Add the lamb mince and break it up with a spoon.
2.Cook until well browned, about 5-7 minutes. Spoon off and discard any excess fat, leaving about 1 tablespoon.
3.Add chopped onion and diced carrot. Sauté until softened, about 4-5 minutes.
4.Add minced garlic and cook for 1 minute until fragrant.
TIPDon't crowd the pan when browning the lamb — work in batches if needed to get a deep, savory sear.
simmer · ~9 min
Build the rich gravy.
1.Sprinkle flour over the meat mixture and stir constantly for 1 minute to cook out the raw taste.
2.Stir in tomato paste and cook for 30 seconds.
3.Gradually pour in water while stirring, scraping up any browned bits from the bottom.
4.Add Worcestershire sauce, rosemary, and thyme. Stir in frozen peas.
5.Season with salt and pepper. Simmer for 5-7 minutes until thickened.
TIPScraping up the browned bits (fond) from the skillet is key — that's where deep meaty flavor lives.
assemble · ~2 min
Assemble the pie.
1.Spread the lamb filling evenly into the baking dish.
2.Spoon the mashed potatoes over the top in large dollops.
3.Use a spatula to spread the potatoes gently from the center outward, sealing all the way to the edges.
4.Run a fork lightly over the surface to create ridges that will turn golden and crispy.
TIPSealing the potatoes to the edges prevents the filling from bubbling over and makes for a neater slice.
bake · ~25 min
Bake until golden and bubbling.
Place the dish on a baking sheet to catch any drips. Bake at 400°F for 20-25 minutes, until the top is golden brown with crispy ridges and the filling is bubbling around the edges.
TIPFor extra browning, switch to broil for the last 2 minutes — watch carefully so it doesn't burn.
rest · ~10 min
Rest before serving.
Let the pie stand for 10 minutes before scooping. This helps the filling set so portions hold their shape.
TIPServing immediately risks a soupy plate. Patience rewards you with a perfect slice.
garnish
Garnish with fresh parsley and serve.
Sprinkle chopped fresh parsley over the top and spoon generous portions onto warm plates.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use a potato ricer for lump-free mashed potatoes – it prevents overworking the starch.
2
Brown the lamb in batches if needed to get a deep, dark sear without steaming.
3
Deglaze the skillet with a splash of water or stock to lift all the browned bits for richer gravy.
4
Warm the milk before adding to the mash to keep the potatoes hot and creamy.
5
Rest the assembled pie for 10 minutes before serving so the filling sets and slices cleanly.
6
For a crispier topping, broil the pie for the last 2 minutes, watching closely to avoid burning.

RECIPE VARIATIONS

Adapt it for your goals.

vegetarian

Vegetarian

Substitute the lamb with a mix of cooked lentils and finely chopped mushrooms for a hearty, plant-based version that still delivers a meaty texture and umami depth.

gluten free

Gluten-free

Replace the all-purpose flour with a gluten-free flour blend or cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) to thicken the gravy without gluten.

low carb