Classic Lamb Shepherd's Pie Recipe
Prep Time:
Cook Time:
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 large carrots, peeled and diced
  • 2 cloves garlic, crushed
  • ½ pound ground lamb
  • 2 tablespoons tomato puree
  • 1 tablespoon Worcestershire sauce
  • ¾ easpoon dried thyme
  • ¾ teaspoon dried rosemary
  • 1 tablespoon cornstarch
  • 2 cups beef stock
  • 1 cup frozen peas
  • salt, to taste
  • pepper, to taste
  • 3 pounds baking potatoes, peeled and roughly chopped
  • ½ cup milk
  • ¼ cup butter
  • 1 cup shredded cheddar cheese
  1. Add the olive oil to a large pot or high-sided saucepan and fry the onion and carrot on a medium setting until softened, about 6-8 minutes. Then add the garlic and fry for another minute, stirring constantly.
  2. Add the ground lamb and turn the heat up to medium-high. Break it apart with a wooden spoon and cook until browned, about 5 minutes.
  3. Add the tomato puree, Worcestershire sauce, thyme, and rosemary and stir well.
  4. Mix 2 tablespoons of the beef stock with the cornstarch and stir into a slurry. Add this to the pot along with the rest of the stock and stir.
  5. Bring to a boil then leave to simmer for 30 minutes.
  6. While the filling simmers, boil the potatoes in a large pan of salted water until fork tender, about 20 minutes. Then drain and return to the pan.
  7. Mash the potatoes with the milk, butter and some salt to taste.
  8. Preheat the oven to 400 F.
  9. Add the peas to the pot with the filling mixture and stir through. Add some salt and pepper to taste.
  10. Transfer the filling mixture to a large oven dish, spreading it out in an even layer on the bottom.
  11. Spoon the mashed potatoes all over the top to cover the filing mixture. Then use a fork to score some rough lines all over the top of the potato.
  12. Sprinkle the cheese over the top and bake for 30-35 minutes until golden.
  13. Serve warm.