Shepherd's Pie with Lamb
Traditional dish · British
A variation of Cottage Pie, traditionally made with minced lamb instead of beef, offering a richer, distinct flavor profile. Topped with creamy mashed potatoes.
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Ingredients
- Ground lamb1 lb
- Onion1 medium
- Carrots2 medium
- Garlic cloves2
- Lamb or beef broth1 cup
- Tomato paste1 tbsp
- Worcestershire sauce1 tbsp
- Fresh rosemary1 tsp, chopped
- Potatoes2 lbs
- Butter4 tbsp
- Milk1/2 cup
- Saltto taste
- Black pepperto taste
- Olive oil1 tbsp
Steps
- 1
Preheat oven to 375°F (190°C).
- 2
Peel and dice the onion and carrots. Mince the garlic.
- 3
Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add ground lamb and cook, breaking it up, until browned. Drain excess fat.
- 4
Add the diced onion and carrots to the skillet. Cook until softened, about 5-7 minutes.
- 5
Stir in the minced garlic, tomato paste, and chopped rosemary. Cook for 1 minute until fragrant.
- 6
Pour in the lamb or beef broth and Worcestershire sauce. Bring to a simmer, then reduce heat and cook for 10-15 minutes, allowing the sauce to thicken.
- 7
While the filling simmers, peel and chop the potatoes. Place in a pot, cover with cold water, and add salt. Bring to a boil and cook until fork-tender, about 15-20 minutes.
- 8
Drain the potatoes and return them to the hot pot. Mash the potatoes with butter and milk until smooth and creamy. Season with salt and pepper.
- 9
Spread the mashed potatoes evenly over the lamb filling in the skillet. Use a fork to create texture on top.
- 10
Bake for 20-25 minutes, or until the topping is golden brown and the filling is bubbling.
- 11
Let stand for 5-10 minutes before serving.
