Best 8 Lamb Shepherds Pie Recipes

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The delectable flavors of a well-prepared lamb shepherd’s pie make it a favorite comfort food for many. It’s a hearty and substantial dish that is perfect for a cold winter day or a casual family gathering. The lamb mince, slow-cooked until melt-in-the-mouth tender, is gently folded into a rich gravy and topped with a fluffy mashed potato crust. While the traditional recipe calls for lamb, some variations use beef or a combination of both. This classic dish can be easily prepared at home with a few simple steps and readily available ingredients.

Let's cook with our recipes!

LAMB SHEPHERD'S PIE



Lamb Shepherd's Pie image

Shepherd's Pie is traditionally made with ground lamb. Here's a classic recipe with a refreshing twist.

Provided by Christine Pittman

Categories     main

Time 1h

Number Of Ingredients 16

1 Tbsp. oil
1 small onion, finely chopped
2 cloves garlic, minced
3 Tbsp. chopped rosemary, divided
1 and ½ lbs. ground lamb
1 tsp. salt
¼ tsp. pepper
2 Tbsp. flour
1 cup beef broth (low sodium)
2 tsp. Worcestershire sauce
¾ cup frozen peas, defrosted
2 and ½ lbs. Russet potatoes, peeled and cut into 1/2-3/4 inch dice
1 Tbsp. salt
¼ cup butter
¼ cup milk, heated
1 tsp. lemon zest

Steps:

  • Heat the oil in a medium sauté pan over medium-high heat. Add the onions and cook until soft, about 5-6 minutes. Add garlic and 2 tablespoons of chopped rosemary and stir. Immediately add in the ground lamb, salt and pepper. Stir occasionally until meat is cooked through, about 8-9 minutes. Drain away any excess fat.
  • To meat, add flour. Stir until incorporated and cook for 1-2 minutes. Add in beef broth and Worcestershire sauce.
  • Bring mixture to a boil, then reduce heat to a simmer, stirring occasionally until very thick, 2-3 minutes. Stir in remaining 1 tablespoon of rosemary.
  • Add defrosted peas. Taste and season with salt and pepper.
  • Place cut potatoes in pot filled with cold water. Add salt. Turn heat to high and cover slightly. Once boiling uncover and drop heat to medium-high. Cook until you can pierce potatoes easily with a fork, about 10-15 minutes.
  • Strain potatoes and place back into the pot. Cook over medium heat until the potatoes are dry, about 1-2 minutes. Take off heat.
  • Add butter and mash. Once mashed stir in heated milk. Stir in lemon zest. Taste and season with salt to taste.
  • Preheat oven to 425°F
  • In 11 x 7 pan add meat mixture and spread evenly. Top with mashed potatoes starting at the corners working around the edge. This should seal in the meat for better chance of avoiding boil-overs.
  • Use a fork and create fast swirly motions to fluff up potatoes. Bake until potatoes are slightly browned, around 25 minutes.

Nutrition Facts : Calories 564 calories, Sugar 2.5 g, Sodium 1729.4 mg, Fat 34.9 g, SaturatedFat 17.5 g, TransFat 0 g, Carbohydrate 40.1 g, Fiber 3.5 g, Protein 23.1 g, Cholesterol 97.2 mg

SHEPHERD'S PIE WITH LAMB



Shepherd's Pie with Lamb image

The result of an effort to recreate the best lamb shepherd's pie we've ever had, this recipe will blow you away with it's tangy, spicy flavor. Meat and potatoes never tasted so good!

Provided by Rachel Hanawalt

Categories     Entrees

Time 1h

Yield 4-5 servings

Number Of Ingredients 20

1 Tbsp safflower or canola oil
1 C chopped sweet onion
1 C chopped carrots
1 lb ground lamb
1 tsp Worcestershire sauce
2 cloves minced garlic
½ tsp salt
½ tsp black pepper
¼ tsp dried thyme
¼ tsp dried crushed rosemary
3 Tbsp all-purpose flour
3 Tbsp tomato paste
2 C beef broth
1 C frozen sweet peas
2 lbs yukon gold potatoes
4 Tbsp butter*
¼-1/3 C vegetable broth
1 tsp salt
¼ tsp black pepper
2 egg yolks lightly beaten

Steps:

  • Wash, peel, and chop the potatoes and place them into a pot so that they are submerged in water. Bring to a boil and boil for 10 to 15 minutes until they are beginning to fall apart. Drain and place in a mixing bowl. Add in the butter* and allow to melt. Next, add in ¼ C vegetable broth, salt, and black pepper. Beat until fluffy and then mix in two egg yolks. If the potatoes seem dry add a little more vegetable broth, keeping in mind you want them slightly more firm than how mashed potatoes are typically served.
  • On the stove top, over medium-high heat, sauté the onions, carrot, and lamb in 1 Tbsp of oil until the lamb is cooked through. While the lamb is cooking break it apart with a spoon.
  • Once the lamb is cooked through add the Worcestershire sauce, minced garlic, and tomato paste. Cook one minute. Stir in the spices and flour and cook 1 more minute. Next, slowly pour in the beef broth while continuously stirring and bring to a simmer. Remove from the heat and stir in the frozen peas.
  • Pour the lamb pie filling into a 2.5 quart baking dish and cover with an even layer of the mashed potatoes. Cook in a 425º F oven for 20-25 minutes or until the shepherd's pie is bubbling and the potatoes are beginning to turn golden brown. Allow the dish to sit for 5 minutes before serving.

LAMB SHEPHERD'S PIE



Lamb Shepherd's Pie image

This is what I call "comfort food". My grandmother used to make it.

Provided by Taste of Home

Categories     Dinner

Time 2h5m

Yield 2 servings.

Number Of Ingredients 11

1 teaspoon all-purpose flour
Dash pepper
1/2 pound lamb stew meat, cut into 1-inch cubes
1 tablespoon vegetable oil
1 can (8 ounces) tomato sauce
1-1/2 cups beef broth or water
1 bay leaf
4 to 8 frozen pearl onions
1 cup frozen cut green beans
1 medium carrot, sliced
1 cup mashed potatoes (with added milk and butter)

Steps:

  • In a large resealable plastic bag, combine the flour and pepper. Add lamb, a few pieces at a time, and shake to coat. , In a nonstick skillet, brown lamb in batches in oil over medium heat until no longer pink; drain. Add the tomato sauce, broth and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the onions, beans and carrot; cover and cook 20-30 minutes longer or until meat and vegetables are tender. Discard bay leaf., Transfer stew to a greased 5-cup baking dish. Pipe or spoon mash potatoes around edges. Bake, uncovered, at 375° for 13-15 minutes or until potatoes are golden brown.

Nutrition Facts : Calories 416 calories, Fat 18g fat (6g saturated fat), Cholesterol 86mg cholesterol, Sodium 1603mg sodium, Carbohydrate 35g carbohydrate (9g sugars, Fiber 6g fiber), Protein 30g protein.

LAMB SHEPHERD'S PIE



Lamb Shepherd's Pie image

Shredding braised lamb shank creates a tender filling. Celery root replaces the usual peas, adding an earthier component to the otherwise traditional mashed-potato-toppeddish.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 3h35m

Yield Makes one 12-inch potpie

Number Of Ingredients 16

3 tablespoons safflower oil
5 pounds lamb shanks
Coarse salt and freshly ground pepper
1 medium onion, finely chopped
3 garlic cloves, minced
2 tablespoons tomato paste
1/2 cup dry red wine
2 1/2 cups chicken stock
6 thyme sprigs
1 dried bay leaf
2 cups celery root, cut into 1/2-inch pieces
3 medium carrots, thinly sliced
5 Yukon Gold potatoes (about 2 pounds)
Coarse salt
3/4 cup heavy cream
1 stick unsalted butter, cut into pieces

Steps:

  • Preheat oven to 300 degrees. Make the filling: Heat oil in a large Dutch oven over medium-high heat. Season lamb shanks generously with salt and pepper. Working in batches, brown lamb shanks on all sides, about 8 minutes. Transfer lamb to a large plate using kitchen tongs. Reduce heat to medium. Add onion and garlic to Dutch oven, and cook until softened, about 4 minutes. Add tomato paste, and cook for 2 minutes. Add wine, and bring to a boil. Cook for 1 minute.
  • Return lamb to Dutch oven. Add stock, thyme, and bay leaf. Bring to a simmer. Braise,covered, for 2 1/2 hours.
  • Remove Dutch oven from oven, and add celery root and carrots. Braise until meat is falling off the bone and vegetables are tender, about 30 minutes. Let cool slightly.
  • Meanwhile, make the topping: Peel potatoes, and cut into 1-inch cubes. Transfer to a medium pot, and cover with salted water. Bring to a boil. Reduce heat to low, and simmer until tender, about 20 minutes. Drain, and pass potatoes through a ricer. Return potatoes to pot, and add cream, butter, and 2 teaspoons salt. Cook over medium heat, stirring until combined and warmed through. (If not assembling potpies immediately, place a piece of plastic wrap directly on the surface of potatoes to prevent a skin from forming.)
  • Transfer lamb to a plate using a slotted spoon, and remove meat from bones. Break into smaller pieces using a fork. Skim fat from remaining cooking liquid. Return lamb to Dutch oven, and stir.
  • Heat broiler. Transfer filling to a 12-inch (8-cup) gratin dish using a slotted spoon. Add 1/4 cup cooking liquid. Spread mashed potatoes over top, covering the entire surface. Broil 5 inches from heat source until potatoes are golden brown, about 5 minutes. Serve remaining cooking liquid on the side.

SHEPHERD'S PIE



Shepherd's Pie image

Shepherds are in the business of herding sheep, which makes lamb the most obvious choice for this pie, but ground beef is a tasty addition. The combination of ground lamb and ground beef is earthy and robust, and keeps lamb's gaminess in check. Ground lamb tends to be fatty, so this recipe uses lean ground beef to compensate. If you prefer all beef, be sure to use something with a little more fat. And if you prefer all lamb, you may want to skim off some of the extra fat after browning the meat.

Provided by Samantha Seneviratne

Categories     casseroles, meat, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 17

2 tablespoons kosher salt, plus more for seasoning
2 1/2 pounds (about 3 to 4 large) russet potatoes, peeled and quartered
8 tablespoons unsalted butter
1/2 cup whole milk
1 cup shredded aged white Cheddar
Freshly ground black pepper
1 small yellow onion, diced small (about 1 1/4 cups)
2 medium carrots, peeled and diced small (about 1 1/4 cups)
4 cloves garlic, minced
4 sprigs fresh thyme
2 4-inch sprigs fresh rosemary
3/4 pounds lean ground beef
3/4 pounds ground lamb
1/3 cup tomato paste
1 tablespoon all-purpose flour
3/4 cup beef stock
1 cup fresh parsley, chopped

Steps:

  • In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Add potatoes to boiling water and boil for about 15 to 20 minutes, until soft; a knife should go in with almost no resistance.
  • In a small saucepan or a microwave oven, heat 6 tablespoons of the butter and milk together until butter melts. Drain potatoes well and return to pot. Using a masher or a ricer, mash hot potatoes until smooth. Mix in the hot butter mixture, just until blended. Stir in the Cheddar. Season to taste with salt and pepper. Cover and set aside.
  • Heat the oven to 375 degrees. Melt the remaining 2 tablespoons of the butter in a large oven-safe skillet with high sides or an enameled cast-iron braiser (at least 2 1/2-quart capacity) over medium heat. Add the onion, carrot, garlic, thyme and rosemary and cook, stirring often with a wooden spoon, until the onions are translucent and the carrots are just tender, about 10 minutes. Add the beef and the lamb and cook, breaking the meat up with a spoon, until it is no longer pink. (At this point, you can drain off some of the excess fat if you like.) Season the mixture to taste with salt and pepper.
  • Add the tomato paste and stir, cooking until it is well combined, another 2 to 3 minutes. Sprinkle the flour over the mixture and cook for 1 minute. Add the beef stock and cook, stirring, until the liquid has thickened slightly. Stir in the parsley and remove the thyme and rosemary stems. Season to taste with salt and pepper.
  • Top the meat mixture with dollops of the mashed potatoes then spread them out over the top. (Or transfer the meat mixture to a 3-quart casserole dish and spread into an even layer, and top with potatoes.) Transfer to the oven and, if the mixture is at the top edges of your pan, set a foil-lined baking sheet underneath the pan to catch any drips. Bake the pie until the potatoes have begun to brown and the edges are bubbling, about 30 minutes. Let stand at room temperature for 15 minutes before serving.

Nutrition Facts : @context http, Calories 726, UnsaturatedFat 19 grams, Carbohydrate 46 grams, Fat 48 grams, Fiber 5 grams, Protein 31 grams, SaturatedFat 24 grams, Sodium 1073 milligrams, Sugar 6 grams, TransFat 2 grams

IRISH SHEPHERD'S PIE



Irish Shepherd's Pie image

This makes a lovely alternative to the much more common corned beef and cabbage that you may have been planning for St. Patrick's Day dinner.

Provided by Chef John

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 1h35m

Yield 8

Number Of Ingredients 21

1 tablespoon olive oil
1 tablespoon butter
1 onion, diced
2 pounds lean ground lamb
⅓ cup all-purpose flour
salt and ground black pepper to taste
2 teaspoons minced fresh rosemary
1 teaspoon paprika
⅛ teaspoon ground cinnamon
1 tablespoon ketchup
3 cloves garlic, minced
2 ½ cups water, or as needed
1 (12 ounce) package frozen peas and carrots, thawed
2 ½ pounds Yukon Gold potatoes, peeled and halved
1 tablespoon butter
1 pinch ground cayenne pepper
¼ cup cream cheese
¼ pound Irish cheese (such as Dubliner®), shredded
salt and ground black pepper to taste
1 egg yolk
2 tablespoons milk

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place olive oil and butter in Dutch oven over medium heat. Stir in onion and ground lamb; brown the meat, breaking it up into small crumbles as it cooks, about 10 minutes.
  • Stir in flour until incorporated, then mix in salt, black pepper, rosemary, paprika, cinnamon, ketchup, and garlic; cook and stir until garlic is fragrant, 2 to 3 minutes.
  • Stir in water and scrape up any brown bits from the bottom of the Dutch oven. Reduce heat to medium-low and bring mixture to a simmer; cook and stir until thick, about 5-6 minutes.
  • Remove lamb mixture from heat and stir in peas and carrots until combined.
  • Spread lamb mixture into the bottom of a 9x13-inch baking dish and set aside.
  • Place potatoes into a large pan of salted water. Bring to a boil, reduce heat to medium, and cook until tender, about 15 minutes. Drain well and return potatoes to pan.
  • Mash butter, cayenne pepper, cream cheese, and Irish cheese into the potatoes. Mash until combined and potatoes are smooth. Season to taste with salt and black pepper.
  • Whisk together egg yolk and milk in a small bowl; stir into the mashed potato mixture.
  • Top the lamb mixture in the baking dish with the mashed potatoes and spread evenly to cover.
  • Bake in the preheated oven until the top is golden brown and sauce is bubbling up around the edges, 25 to 30 minutes.

Nutrition Facts : Calories 516.5 calories, Carbohydrate 37.2 g, Cholesterol 132.3 mg, Fat 28.3 g, Fiber 4.3 g, Protein 29.2 g, SaturatedFat 13.3 g, Sodium 301 mg, Sugar 1.3 g

SHEPHERD'S PIE WITH GROUND LAMB



Shepherd's Pie with Ground Lamb image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 13

2 tablespoons olive oil
2 tablespoons unsalted butter, plus 2 tablespoons melted for brushing top
2 medium onions, coarsely chopped
3 carrots, sliced 1/3 inch thick
2 pounds ground lamb
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
1 teaspoon coarse salt, plus more to taste
1/2 teaspoon freshly ground pepper, plus more to taste
1/4 to 1/2 teaspoon Tabasco sauce, or to taste
2 cups homemade or low-sodium commercial chicken stock
1 ten-ounce package frozen peas
Mashed Potatoes

Steps:

  • Preheat oven to 425 degrees. In a large skillet heat oil and 2 tablespoons butter over high heat. Add onions and carrots, and cook, stirring occasionally, until onions are translucent, about 5 minutes.
  • Add lamb and cook, stirring and breaking up lamb with the back of a wooden spoon, until lamb is beginning to brown, about 8 minutes. Stir in Worcestershire, tomato paste, salt, pepper, and Tabasco sauce. Cook, stirring, 1 minute more. Add stock and bring to a simmer. Stir in peas and return to a simmer.
  • Transfer to a 9-by-13-inch baking dish. Spoon or pipe mashed potatoes evenly over meat mixture. Brush with melted butter. Place on a parchment-lined baking sheet and bake until top is golden and juices are bubbling, 25 to 35 minutes. Remove from oven and let stand 20 to 30 minutes before serving.

TRADITIONAL SHEPHERD'S PIE



Traditional Shepherd's Pie image

This rich and meaty classic shepherd's pie is made with a mixture of lamb and sirloin and topped with a creamy, cheesy mashed potato topping--it's sure to delight everyone at the table.

Provided by NicoleMcmom

Time 1h25m

Yield 8

Number Of Ingredients 22

3 pounds Yukon Gold potatoes
1 tablespoon kosher salt
¼ cup milk
3 tablespoons salted butter, divided
1 cup shredded white Cheddar cheese
¼ cup sour cream
1 large egg yolk
2 teaspoons kosher salt, divided
1 teaspoon ground black pepper, divided
1 tablespoon olive oil
1 cup diced onion
1 cup diced carrot
1 pound ground lamb
1 pound ground beef sirloin
3 tablespoons all-purpose flour
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh thyme
1 cup beef stock
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 cup frozen green peas
1 tablespoon chopped fresh parsley, or to taste

Steps:

  • Place potatoes in large saucepan and add enough water to cover by 2 inches. Stir in 1 tablespoon salt and place pot over medium-high heat; bring to a boil. Cook until potatoes are fork tender, about 10 minutes. Turn off the heat and drain.
  • Return potatoes to the hot pan and set over the same burner. Add milk and 2 tablespoons butter; allow butter to melt from the residual heat. Mash potatoes with a potato masher until smooth. Stir in Cheddar cheese, sour cream, egg yolk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside while you prepare the filling.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
  • Heat olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add onion and carrot and cook, stirring constantly, until onion begins to turn translucent, about 5 minutes.
  • Add lamb and beef and cook, crumbling with a spoon and stirring often until browned, about 5 minutes. Sprinkle meat mixture with flour, remaining salt and pepper, rosemary, and thyme. Cook, stirring constantly, for 2 minutes.
  • Add beef stock, tomato paste, and Worcestershire; cook, scraping any flavorful bits from the bottom of the skillet. Bring mixture to a simmer. Cook until thickened and vegetables are tender, about 8 minutes. Stir in peas. Transfer mixture to the prepared casserole dish and top with the prepared mashed potatoes.
  • Bake in the preheated oven until golden and bubbly around the edges, 25 to 30 minutes. Sprinkle with parsley and serve.

Nutrition Facts : Calories 501.5 calories, Carbohydrate 41.2 g, Cholesterol 118.1 mg, Fat 24.3 g, Fiber 4.6 g, Protein 29.7 g, SaturatedFat 11.7 g, Sodium 1469.9 mg, Sugar 3.8 g

Tips:

  • Choose the right lamb: Use high-quality lamb mince (ground lamb) for the best flavor and texture. Look for lamb that is ground fresh and has a good fat content (around 20%).
  • Brown the lamb well: Browning the lamb before adding it to the pie filling helps to develop its flavor and prevents it from becoming dry.
  • Use a variety of vegetables: Don't be afraid to experiment with different vegetables in your shepherd's pie. Some popular choices include carrots, peas, celery, and mushrooms.
  • Season the filling well: Be generous with the seasoning in the filling. This will help to bring out the flavor of the lamb and vegetables.
  • Use a good quality gravy: The gravy is an important part of shepherd's pie. Make sure to use a good quality gravy that has a rich flavor.
  • Don't overcook the potatoes: The potatoes should be cooked until they are tender, but not mushy. Overcooked potatoes will make the pie soggy.
  • Let the pie rest before serving: Once the pie is cooked, let it rest for 10-15 minutes before serving. This will help the flavors to meld and the pie to set.

Conclusion:

Shepherd's pie is a classic comfort food that is perfect for a cold winter night. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a delicious and hearty shepherd's pie that your whole family will love.

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