Lamb Lover’s Shepherd’s Pie
A comfort classic in its truest form—made with rich, deeply savory lamb rather than beef. A well-browned meat filling is topped with creamy mashed potatoes, fluffed into ridges that bake into crisp, golden peaks. This dish reheats beautifully and tastes even better the next day.
- Serves
- 6-8
Directions
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Cook the Potatoes: Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Simmer until very tender, about 15–20 minutes. Drain well.
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Make the Mashed Potatoes: Mash or rice the potatoes with butter and warm milk or cream, garlic powder, and egg yolk until smooth and fluffy. Season generously with salt and pepper. Set aside.
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Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add onion and carrots and cook until softened. Stir in garlic and cook 30-60 seconds until fragrant. Add tomato paste and cook 1–2 minutes to caramelize slightly.
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Brown the Lamb: Add lamb and cook, breaking it up, until lightly browned. Season with salt and pepper.
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Thicken and Simmer: Sprinkle flour over the mixture and toss to coat. Gradually add stock, Worcestershire sauce, thyme, rosemary, nutmeg, salt, and pepper. Stir in the peas. Reduce heat and simmer 5–10 minutes, until thick and saucy. Taste and adjust seasoning.
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Assemble the Shepherd’s Pie: Preheat oven to 400°F. Spread lamb filling evenly in a baking dish. Spoon mashed potatoes over the top and spread gently. Create texture with a spoon or fork for browning.
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Bake Until Golden: Bake uncovered for 25–30 minutes, until bubbling and golden on top. For extra color, broil briefly, watching closely.
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Rest and Serve: Rest for 10 minutes before serving. Serve on dinner plates and enjoy this deeply savory, comforting classic.
From Shawnie's class “Comfort Classics: Bold Flavors, Rustic Cuisine” (also taught in Comfort Classics)
