Traditional Shepherd's Pie Recipe with Lamb
This traditional Shepherd's pie recipe is made with ground lamb and vegetables in a rich gravy, topped with creamy mashed potatoes and baked to golden perfection.
Servings 6 servings
Ingredients
- 2 tablespoons beef tallow, butter, or avocado oil
- 1 yellow onion diced
- 1 pound ground lamb
- 16 ounces frozen vegetables
- ½ cup bone broth
- 1 tablespoon Worcestershire sauce
- 3 tablespoons tomato paste
- 2 garlic cloves
- 1 ½ teaspoon sea salt
- 1 teaspoon thyme
- ½ teaspoon rosemary
- 5 cups mashed potatoes
Instructions
- Preheat oven to 400°F. Heat cooking fat in a large cast iron skillet or braiser pan over high heat. Add onion and cook until soft and translucent (approximately 5-7 minutes).
- Add frozen vegetables and reduce heat to medium. Cook until the vegetables are slightly thawed but they don't have to be fully thawed and cooked through.
- Move vegetables to the side of the pan to clear the center. Add the ground lamb and gently break apart the meat with a flat spatula. Cook the lamb in the center and slowly incorporate it into the vegetables.
- Add broth, Worcestershire sauce, tomato paste, garlic, herbs and sea salt. Stir to combine. Bring to a boil and simmer on low heat for 5 minutes or until slightly thickened. Add more broth if necessary to keep the meat from drying out. Spread mixture evenly across the skillet.
- Turn off heat. Spoon leftover mashed potatoes and spread evenly over the vegetable and meat mixture. Using a fork, score the mashed potatoes to create peaks.
- Bake for 30 minutes or until browned and bubbling. If necessary, broil for 2-3 minutes to brown the surface of the mashed potatoes.
Notes
Storage: Shepherd's pie leftovers can be stored in an airtight container in the fridge for up to 4 days.
To freeze: Assemble the dish in a freezer-safe container, but don’t bake it. Cover it tightly and freeze for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight and bake as directed, adding a little extra time if needed.
To reheat: Transfer to a small pan, add two tablespoons of water or broth, and gently heat on medium-low heat covered for 5-10 minutes or until warmed through.
Helpful Tips:
- Simmer on medium heat: A gentle simmer will thicken the veggie and meat gravy and add richness.
- Rest before serving: This skillet Shepherd's pie benefits from sitting for a few minutes after baking. It will also be easier to serve once it's set a bit.
- Watery filling? If the filling is too thin, it might be due to excess liquid from the frozen vegetables. Just cook the filling longer to reduce the liquid.
- Soggy mashed potatoes? If the mashed potato topping isn't crisping up in the oven, try broiling it the last few minutes of baking. Watch carefully to avoid burning.
- Swap ground lamb with equal amounts of ground beef.
- Use 4 cups of fresh veggies (diced carrots, celery, peas) to replace the frozen 16 oz bag.
Nutrition
Calories: 493kcal | Carbohydrates: 55g | Protein: 21g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 65mg | Sodium: 852mg | Potassium: 1015mg | Fiber: 7g | Sugar: 4g | Vitamin A: 4102IU | Vitamin C: 53mg | Calcium: 59mg | Iron: 3mg