Shepherds Pie Lamb Vegetables (Printable)
Tender lamb and vegetables in rich gravy topped with creamy mashed potatoes baked to a golden finish.
# Ingredient List:
→ Lamb Filling
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 carrots, diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 1.1 lbs ground lamb
07 - 2 tablespoons tomato paste
08 - 1 tablespoon Worcestershire sauce
09 - 1 cup beef or lamb stock
10 - 1 cup frozen peas
11 - 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
12 - 1 teaspoon fresh rosemary, chopped or ½ teaspoon dried rosemary
13 - Salt and freshly ground black pepper, to taste
→ Mashed Potato Topping
14 - 2.5 lbs potatoes, peeled and cut into chunks
15 - ¼ cup whole milk, plus more as needed
16 - 3½ tablespoons unsalted butter
17 - ½ cup grated mature cheddar cheese (optional)
18 - Salt and freshly ground black pepper, to taste
# How to Make:
01 - Preheat the oven to 400°F.
02 - Bring a large pot of salted water to a boil. Add potatoes and cook until fork-tender, about 15–18 minutes.
03 - While the potatoes cook, heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes until softened.
04 - Stir in garlic and cook for 1 minute. Add ground lamb and cook, breaking up the meat, until browned and cooked through, about 5 minutes.
05 - Drain excess fat if needed. Stir in tomato paste and Worcestershire sauce; cook for 2 minutes.
06 - Pour in stock, add thyme, rosemary, salt, and pepper. Simmer for 10 minutes, stirring occasionally, until slightly thickened. Stir in peas and remove from heat.
07 - Drain potatoes and return to the pot. Add milk, butter, salt, and pepper. Mash until smooth and creamy, adding more milk if needed.
08 - Spoon lamb mixture evenly into a 2-quart baking dish. Spread mashed potatoes on top, smoothing with a spatula. If desired, sprinkle with grated cheddar cheese.
09 - Bake for 25–30 minutes until the top is golden and filling is bubbling.
10 - Let rest for 10 minutes before serving.
# Expert Tips:
01 -
- The lamb filling gets deeply savory in ways beef never quite achieves, giving you that rich, comforting flavor that makes British cuisine famous
- Everything happens in one skillet plus a pot of boiling water, meaning maximum coziness with minimum cleanup afterward
02 -
- Dont skip draining excess fat from the lamb, or your filling will be greasy and the flavors will feel muddled instead of clean
- Letting the pie rest for 10 minutes after baking is essential, or the filling will slide everywhere when you try to serve it
03 -
- Rough up the surface of your mashed potatoes with a fork before baking, which creates more crispy golden bits everyone will fight over
- Use freshly ground black pepper generously, as the warmth complements the lamb beautifully