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Cozy Shepherds Pie with Lamb

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A comforting shepherd’s pie featuring tender ground lamb simmered with savory vegetables and topped with a creamy, golden mashed potato crust. Perfect for cozy dinners and family gatherings.

Ingredients

Scale
  • 1 ½ pounds ground lamb (preferably grass-fed)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 1 cup frozen peas
  • 1 cup frozen corn (optional)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 cup beef or lamb broth
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
  • 1 teaspoon fresh rosemary, chopped finely
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil
  • 2 pounds russet potatoes, peeled and cut into chunks
  • 4 tablespoons unsalted butter, softened
  • ½ cup whole milk or heavy cream
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Optional: pinch of nutmeg

Instructions

  1. Place peeled and chunked potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil over high heat. Reduce heat to medium and cook until tender, about 15–20 minutes.
  2. Drain potatoes thoroughly and return to pot. Add softened butter and warm milk or cream. Mash with a potato masher or electric mixer until smooth and creamy. Season with salt, pepper, and nutmeg if using. Cover and set aside to keep warm.
  3. Heat olive oil in a large skillet over medium-high heat. Add chopped onions and carrots, sauté until softened and fragrant, about 5 minutes. Add minced garlic and cook for another minute.
  4. Add ground lamb to the skillet, breaking it up with a wooden spoon. Cook until no pink remains and meat begins to brown, about 7–8 minutes. Drain excess fat if necessary.
  5. Stir in tomato paste and Worcestershire sauce, cooking for 2 minutes. Pour in broth, add thyme and rosemary. Bring to a simmer and cook until mixture thickens slightly, about 10 minutes. Stir in frozen peas and corn; cook for an additional 2 minutes. Season with salt and pepper to taste.
  6. Preheat oven to 400°F (200°C). Spread lamb filling evenly in baking dish. Spoon mashed potatoes on top, smoothing with spatula or fork to create texture.
  7. Bake for 20–25 minutes until potato crust is golden brown and bubbling. For extra browning, broil for 2–3 minutes, watching carefully to avoid burning.
  8. Let shepherd’s pie rest for 5 minutes before serving.

Notes

Do not overmix mashed potatoes to avoid gluey texture. Use fresh herbs for best flavor. Brown the lamb well for rich caramelization. Simmer filling to thicken and concentrate flavors. Use a fork to texture the potato topping for a rustic look. Let the pie rest before serving to set the filling. For gluten-free, ensure Worcestershire sauce and broth are gluten-free. Dairy-free butter and milk substitutes can be used for lactose intolerance. Add cheese to mashed potatoes for a cheesy crust variation.

Nutrition

Keywords: shepherd's pie, lamb, comfort food, mashed potatoes, easy dinner, cozy meal, family recipe

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