Shepherd’s Pie

This flavorful dish taps into my Irish heritage with lamb cooked in a deep rich broth, mixed with veggies and fresh herbs then topped with buttery creamy mashed potatoes.

Shepherd's Pie

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Total Time: 1 hour
Servings: 6


  • 1 tablespoon  vegetable oil
  • large  onion, peeled and chopped
  • large  carrot, peeled and chopped
  • celery stalk, peeled and chopped
  • pound  ground lamb  (you can also use ground beef, or ½ lamb and ½ beef)
  • cup  beef broth
  • tablespoon  tomato paste
  • teaspoons  chopped fresh rosemary
  • tablespoons  chopped Italian parsley
  • cup  frozen peas
  • pounds  russet potatoes, peeled and cut into chunks
  • tablespoons  unsalted butter
  • 1/2  cup  2% or whole milk
  • Salt and Pepper


  • Preheat oven to 375°F.
  • In a large ovenproof sauté or cast iron pan over medium-high heat, heat the oil, and then add the onion, carrot, celery and meat. Cook until the meat is browned, about 8 to 10 minutes.If using lamb you will need to drain the fat then add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, and then add the peas.
  • You can either pour the mixture into a 1 1/2-quart baking dish, or, what I like to do, is continue to use the same sauté or cast iron pan, thus avoiding having to wash another dish. Set the mixture aside.
  • While the onion, carrot, celery and meat mixture is sautéing; bring the potatoes to a boil in salted water. Cook until fork tender, about 20 minutes; drain.
  • Mash the potatoes with the butter, milk, and salt.
  • Spread the potatoes over the meat mixture, and then crosshatch the top with a fork. This makes a really pretty design and fancies up the dish a bit.
  • Bake until potatoes are golden brown, 30 to 35 minutes.
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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