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Lamb Shepherd’s Pie Recipe

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★★★★★

4.7 from 70 reviews

This classic Lamb Shepherd’s Pie features a savory ground lamb filling enriched with rosemary, garlic, and Worcestershire sauce, topped with creamy mashed potatoes browned to perfection in the oven. A comforting and hearty dish perfect for family dinners.

Ingredients

Scale

Potatoes & Topping

  • 2 and ½ lbs. Russet potatoes, peeled and cut into 1/2–3/4 inch dice
  • 1 Tbsp. + 1 tsp. salt, divided
  • ¼ cup butter
  • ¼ cup milk, heated
  • 1 tsp. lemon zest, optional

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
  • 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 the oven to 425°F to prepare for baking the finished shepherd’s pie.
  2. Cook Potatoes: Place the diced potatoes in a pot filled with cold water, add 1 tablespoon of salt, and cover slightly. Bring to a boil over high heat, then reduce to medium-high and cook uncovered until tender, about 10-15 minutes.
  3. Sauté Aromatics: While the potatoes cook, heat 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. Cook Lamb: Add ground lamb, 1 teaspoon salt, and pepper to the pan. Cook, stirring occasionally, until the meat is thoroughly cooked, about 8-9 minutes. Drain any excess fat.
  5. Add Flour: Sprinkle flour over the cooked lamb mixture, stirring constantly to incorporate. Cook for 1-2 minutes to eliminate raw flour taste.
  6. Simmer Sauce: Pour in beef broth and Worcestershire sauce. Bring to a boil, then reduce heat to a simmer, stirring occasionally, until the mixture thickens, about 2-3 minutes. Stir in the remaining 1 tablespoon rosemary.
  7. Add Peas & Season: Fold in defrosted peas and adjust seasoning with additional salt and pepper as needed.
  8. Drain & Dry Potatoes: Drain the potatoes and return them to the pot over medium heat. Cook for 1-2 minutes to dry out excess moisture, then remove from heat.
  9. Mash Potatoes: Add butter to the potatoes and mash until smooth. Stir in heated milk and optional lemon zest. Season with salt to taste.
  10. Assemble Pie: In an 11 x 7 casserole dish, spread the meat mixture evenly. Top with mashed potatoes, starting at the edges to seal in the meat and prevent boil-overs.
  11. Texture Potatoes & Bake: Use a fork to create quick swirling motions on the potato surface to fluff it. Bake in the preheated oven until the potatoes are slightly browned and golden, approximately 25 minutes.

Notes

  • Using Russet potatoes yields a fluffy, creamy topping.
  • Sealing the edges of the mashed potatoes around the meat filling helps prevent bubbling or boiling over in the oven.
  • Defrost peas before adding to ensure even cooking.
  • Lemon zest adds a bright, subtle freshness to the mashed potatoes but can be omitted if preferred.
  • Excess fat from cooking the lamb should be drained to keep the filling from being greasy.
  • For a richer topping, you may substitute heavy cream for milk.

Keywords: Lamb shepherd's pie, shepherd's pie, ground lamb recipe, rosemary lamb pie, comfort food, classic shepherd's pie

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