Comfort Food | Lamb | One-Pot Meals | Potatoes | Savory Pies
Shepherd’s Pie
This shepherd’s pie is a classic combination of minced or ground lamb, vegetables, and an easy homemade gravy. It’s baked with a mashed potato topping.
by Diana Rattray
This traditional shepherd’s pie is made with ground or minced lamb, gravy, and chopped vegetables. The homemade mashed potato topping is classic. For a special look, pipe the potatoes onto the casserole filling with a cake decorating tip.
Recipe Variations
- Meat: Use ground beef or turkey instead of lamb, but be aware it will be a cottage pie if it doesn’t contain lamb.
- Potatoes: For something completely different, top the pie with mashed sweet potatoes.
- Vegetables: Instead of fresh carrots, use thawed frozen peas and carrots.
Shepherd’s Pie
This shepherd’s pie is a classic combination of ground lamb, vegetables, and an easy homemade gravy. It’s baked with a mashed potato topping.
Ingredients
- 2 1/2 pounds russet potatoes, peeled and cut into chunks
- 6 tablespoons butter
- 1/2 to 3/4 cup milk, or light cream
- 2 teaspoons salt, plus more, to taste
- 1/4 teaspoon ground black pepper, or to taste
Lamb Filling
- 1 tablespoon vegetable oil
- 1 cup diced carrot, about 3 small to medium peeled carrots
- 1 large onion, chopped
- 2 pounds ground lamb
- 1 teaspoon dried leaf thyme
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup beef stock, or chicken stock
- 1/2 cup dry red wine, or more stock
- 2 teaspoons Worcestershire sauce
- 1 tablespoon tomato paste
- 1 cup frozen peas, thawed
- Kosher salt and pepper, to taste
Instructions
- Peel the potatoes and cut them into small chunks. Put the potatoes in a large saucepan and cover with water; add 2 teaspoons of salt. Place the pan over medium-high heat and bring to a boil. Reduce the heat to medium-low, cover the pan, and continue cooking until the potatoes are tender — about 15 to 20 minutes.
- Drain the potatoes thoroughly. Add the 6 tablespoons of butter and 1/2 cup of milk or cream. Mash until smooth, adding more milk or cream along with salt and pepper, as needed. Set aside.
- Heat the oven to 400 F.
- Lightly grease a 3-quart baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the carrot and cook until the carrot is just tender. Add the onion and saute for about 4 minutes longer. Crumble the lamb into the skillet and cook until no longer pink, stirring frequently. Add 2 tablespoons of flour and the thyme. Cook for about 1 minute, stirring constantly. Add the broth and wine (if using) to the roux along with the Worcestershire sauce and tomato paste. Stir and bring to a simmer. Add the peas and continue cooking until the peas are tender.
- Spoon the lamb and vegetable mixture into the baking dish.
- Pipe or spread the potatoes over the lamb filling.
- Bake the shepherd’s pie for about 30 minutes, or until the potatoes are browned. If necessary, turn the broiler for a minute or two.
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