Hearty Shepherd's Pie with Lamb

  • Serves:

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  • 3 lbs lamb leg, ground or diced into 1/2-inch cubes
  • 1 Tbs oil, canola or vegetable
  • 3 medium yellow onions, peeled, 1/4-inch dice
  • 6 Tbs all purpose flour
  • 3 medium carrots, peeled, 1/4-inch dice
  • 1 cup peas, green, whole, fresh or IQF
  • 1 cup corn kernels, fresh or IQF
  • 3 Tbs tomato paste
  • 2 Tbs Worcestershire sauce
  • 3 cups lamb stock
  • Sea salt to taste
  • 1/2 cup parsley, chopped
  • 4 lbs Yukon gold potatoes, washed
  • 1/2 cup heavy cream
  • 1/2 lb salted butter
  • 8 oz English Derby and/or Cheddar cheese, shredded
  • black pepper to taste
Hearty Shepherd's Pie with Lamb


  1. In a heavy-bottomed pot, heat oil. Add onions, cooking until softened. Add lamb; cook until browned, then dust with flour. Mix thoroughly; cook an additional 1 minute. Add carrots, peas and corn; incorporate well. Add tomato paste and Worcestershire. Gradually add stock; bring to a boil then reduce to a simmer. Simmer on low approximately 10 minutes. Adjust seasoning with salt and pepper. Remove from heat. Stir in parsley; set aside to cool.
  2. In a pot, cover the potatoes with cold water. Bring to a boil; reduce heat and simmer until potatoes are fork tender. Drain and steam dry. In a bowl, add heavy cream and butter. Grate potatoes, skin on; gently mix with cream and butter until semi-smooth with small chunks.
  3. Spoon the cooked lamb mixture into a large casserole pan or 12 individual casserole dishes. Spread a layer of the smashed potatoes over the lamb mixture; top with shredded cheese. Bake at 375°F until internal temperature of 165°F is reached.

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