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Lamb Shepherd's Pie Recipe
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5 from 1 vote

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 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 697kcal
Author: Sally

Ingredients

  • 1 pound lean lamb or beef, cut in small chunks
  • 3 tablespoon oil
  • 1 large onion, finely chopped (about 1 cup)
  • 1 tablespoon dry thyme
  • 1 tablespoon dry marjoram
  • 3 tablespoon 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 teaspoon salt, more to taste
  • ½ teaspoon ground black pepper
  • 2 tablespoon 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 teaspoon salt
  • 1 tablespoon butter
  • ¾ cup sharp cheddar cheese, shredded, divided
  • ¼ cup milk or cream

Instructions

  • 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.

Nutrition

Calories: 697kcal | Carbohydrates: 71g | Protein: 41g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 105mg | Sodium: 1833mg | Potassium: 2215mg | Fiber: 12g | Sugar: 14g | Vitamin A: 9046IU | Vitamin C: 80mg | Calcium: 303mg | Iron: 8mg