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Lamb Shepherd's Pie Recipe
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Lamb Shepherd's Pie Recipe

This lamb shepherd's pie recipe combines chunks of lamb with vegetables, spices, mashed potatoes, and cheese to make a wonderfully comforting, nourishing one-pot dish the whole family will love!
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Author: Savory With Soul


  • 1 pound lean lamb or beef, cut in small chunks
  • 3 Tbsp oil
  • 1 large onion, finely chopped (about 1 cup)
  • 1 Tbsp dry thyme
  • 1 Tbsp dry marjoram
  • 3 Tbsp Worcestershire sauce
  • 1 can tomato paste (6 ounces)
  • 2 cups beef or lamb broth
  • 1 cup carrots, chopped (about 2 medium)
  • 1 cup frozen or fresh peas
  • 1 cup frozen mixed vegetables
  • ½ tsp salt, more to taste
  • ½ tsp ground black pepper
  • 2 Tbsp flour

Potato Topping

  • 4 medium potatoes, peeled and chopped (about 4 cups)
  • water to cover (exact amount doesn't matter - just enough to cover - too much is okay)
  • ½ tsp salt
  • 1 Tbsp butter
  • ¾ cup sharp cheddar cheese, shredded, divided
  • ¼ cup milk or cream


  • Preheat oven to 350 F.
  • Preheat oven-safe heavy pot (I prefer my cast iron Dutch oven) on the stove top on medium heat (5-6).
  • Add oil, onion, thyme, and marjoram and stir to blend. Cook about 5 minutes or until onions are translucent.
  • Add lamb or beef to pan and cook for 5-10 minutes or until meat is browned, stirring frequently to brown all sides.
  • Add tomato paste and broth, vegetables, salt, and pepper to pan. Mix all together, breaking up tomato paste until smooth with a spoon or whisk.
  • Turn down heat to low-medium (about 3), cover and cook for 15 minutes.
  • Turn heat down to low. Sprinkle flour over the surface of the food in the pot and blend in thoroughly with a spoon or whisk. Cover and cook 15 more minutes (still on low heat - about 1).
  • Meanwhile, prepare potato topping by adding potatoes and water to a medium saucepan and bring to a boil over high heat. Once boiling, turn down heat to low-medium and cover, cooking for about 10 minutes.
  • Uncover meat and vegetable mixture in Dutch oven once 15 minutes has passed, stir, and turn off heat. Let sit while preparing potato topping.
  • Once potatoes are fork tender, drain off water. Add butter, salt, ¼ cup of the cheese, and milk or cream. Mash with a potato masher or blend with a hand blender until smooth.
  • Add mashed potato mixture a spoonful at a time to the top of meat and vegetables in Dutch oven and spread evenly over the top. (May not cover the entire surface, which is okay.) Scatter the remaining ½ cup of shredded cheese over the top.
  • Bake uncovered for 15 minutes or until cheese is melty and a bit browned. Let sit for 10 minutes before serving.