Description
A classic comforting Lamb Shepherd’s Pie featuring tender ground lamb simmered with rosemary, peas, and a rich gravy, topped with creamy mashed potatoes browned to perfection in the oven.
Ingredients
Scale
Potatoes
- 2 and ½ lbs. Russet potatoes, peeled and cut into 1/2–3/4 inch dice
- 1 Tbsp. salt (for boiling potatoes)
- ¼ cup butter
- ¼ cup milk, heated
- 1 tsp. lemon zest (optional)
- Salt to taste (for mashed potatoes)
Meat Filling
- 1 Tbsp. + 1 tsp. salt, divided
- 1 Tbsp. oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 Tbsp. chopped rosemary, divided
- 1 and ½ lbs. ground lamb
- ¼ tsp. pepper
- 2 Tbsp. flour
- 1 cup beef broth (low sodium)
- 2 tsp. Worcestershire sauce
- ¾ cup frozen peas, defrosted
Instructions
- Preheat Oven: Preheat your oven to 425°F to prepare for baking the shepherd’s pie to a golden finish.
- Cook Potatoes: Place diced potatoes in a pot filled with cold water, add 1 tablespoon salt, cover slightly, and bring to a boil over high heat. Once boiling, reduce to medium-high, uncover, and cook until tender when pierced with a fork (about 10-15 minutes).
- Prepare Meat Filling: While potatoes cook, heat oil in a medium sauté pan over medium-high heat. Add finely chopped onions and cook until soft, about 5-6 minutes. Then add minced garlic and 2 tablespoons of chopped rosemary, stirring to combine.
- Cook Lamb: Add ground lamb to the pan along with 1 teaspoon salt and pepper. Stir occasionally and cook until meat is browned and cooked through (8-9 minutes). Drain excess fat carefully.
- Make Gravy: Sprinkle flour over the cooked lamb and stir to incorporate, cooking for 1-2 minutes. Pour in beef broth and Worcestershire sauce, bringing the mixture to a boil. Reduce heat and simmer, stirring occasionally until thickened (2-3 minutes).
- Season Filling: Stir in the remaining tablespoon of rosemary and defrosted peas. Taste and season the filling with additional salt and pepper as needed.
- Drain and Dry Potatoes: Drain the cooked potatoes well and return them to the pot. Cook over medium heat for 1-2 minutes to evaporate excess moisture and dry out the potatoes.
- Mash Potatoes: Remove the potato pot from heat. Add butter and mash the potatoes until smooth. Stir in heated milk and optional lemon zest. Taste and season with additional salt as desired.
- Assemble Pie: In an 11 x 7 inch casserole dish, spread the meat filling evenly. Top with mashed potatoes, starting at the corners and working around the edges to seal in the meat and help prevent boil-overs.
- Decorate and Bake: Use a fork to create quick, swirling motions on the mashed potato surface to add texture. Bake the shepherd’s pie in the preheated oven until the potatoes are slightly browned, approximately 25 minutes.
Notes
- Using russet potatoes is ideal for fluffy mashed potatoes.
- Be sure to drain excess fat from the cooked lamb for a rich but not greasy filling.
- Sealing the edges of mashed potatoes around the meat helps prevent boil-overs in the oven.
- Optional lemon zest adds a subtle brightness to the mashed potatoes.
- Defrost the frozen peas beforehand for even heating.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Keywords: Lamb Shepherd's Pie, Shepherd's Pie, Ground Lamb Recipe, Classic British Dinner, Comfort Food, Mashed Potato Topping, Rosemary Lamb
