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Traditional shepherd’s pie with lamb in a white casserole dish with golden mashed potato topping and a serving on a plate.
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4.67 from 9 votes

Traditional Shepherd's Pie With Lamb

This shepherd’s pie with lamb layers savory ground lamb, carrots, and sautéed leeks beneath a topping of fluffy whipped potatoes baked until golden. It’s a classic comfort food casserole with simple ingredients and straightforward preparation.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Entrées
Cuisine: Irish
Servings: 4 servings
Author: Lynne Webb

Ingredients

  • 1 lb ground lamb
  • Salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 2 medium carrots peeled and diced
  • 1 medium leek quartered lengthwise and sliced
  • 1 clove garlic minced
  • 2 teaspoons fresh thyme chopped (or 1 teaspoon dried)
  • 2 tablespoons tomato paste
  • 2 teaspoons water
  • 1/2 teaspoon Worcestershire sauce

For the potato topping:

  • 1-1/2 lbs Russet potatoes peeled and cubed
  • Salt and white pepper
  • 4 tablespoons unsalted butter softened
  • 1/3 cup half-and-half plus more as needed
  • 1 egg yolk
  • 1-1/2 tablespoons melted butter

Instructions

  • Preheat the oven to 400°F and lightly coat a 2 to 2-1/2 quart casserole dish with nonstick spray.
  • Place the cubed potatoes in a saucepan and cover with cold water. Add 1 teaspoon salt and bring to a boil over medium-high heat. Cook until fork-tender, 12 to 15 minutes.
  • While the potatoes cook, heat a large skillet over medium heat. Add the ground lamb, season with 1/2 teaspoon salt and a pinch of black pepper, and cook, breaking it up with a spatula, until browned and cooked through, 6 to 8 minutes.
  • Drain any excess fat from the lamb and transfer it to a plate.
  • Return the skillet to medium heat, add the olive oil and carrots, and sauté until lightly caramelized, 5 to 6 minutes.
  • Add the leeks, garlic, and thyme and cook until the leeks are soft, 3 to 4 minutes more.
  • In a small bowl, combine the tomato paste, water, and Worcestershire sauce. Stir the mixture into the vegetables.
  • Return the cooked lamb to the skillet and stir to combine. Transfer the mixture to the prepared casserole dish.
  • When the potatoes are tender, drain them well and return them to the warm saucepan over low heat for about 30 seconds to evaporate any remaining moisture.
  • Transfer the potatoes to a mixing bowl and mash gently.
  • Combine the butter and half-and-half in a microwave-safe cup and heat until the butter melts. Add the mixture to the potatoes and stir to combine.
  • Season with salt and pepper, then add the egg yolk.
  • Using an electric mixer on medium-high speed, whip the potatoes until light and fluffy, no more than 30 seconds, adding a little more half-and-half if needed.
  • Spoon the mashed potatoes over the lamb mixture, spreading them evenly from the edges toward the center. Brush the top with melted butter.
  • Bake for 25 to 30 minutes, until the potatoes develop a golden crust.
  • For deeper browning, place under the broiler for 1 to 2 minutes, watching carefully to prevent burning.
  • Let the shepherd’s pie rest for 5 minutes before serving.

Nutrition

Calories: 585 | Total Fat: 47g | Cholesterol: 173mg | Sodium: 474mg | Carbohydrates: 20g | Fiber: 3g | Sugar: 4g | Protein: 23g