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Cozy Shepherds Pie with Lamb and Vegetables

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A warm and comforting shepherd’s pie made with ground lamb, tender vegetables, and creamy mashed potatoes, perfect for cozy dinners and easy to prepare in under an hour.

Ingredients

Scale
  • 1 lb (450g) ground lamb
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 1 cup (150g) frozen peas
  • 1 cup (150g) corn kernels
  • 2 tablespoons tomato paste
  • 1 cup (240ml) beef or lamb broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil or vegetable oil
  • 2 lbs (900g) russet or Yukon gold potatoes, peeled and chopped
  • 4 tablespoons unsalted butter, softened
  • 1/4 cup (60ml) whole milk or cream
  • Salt and pepper, to taste
  • Optional: pinch of nutmeg

Instructions

  1. Peel and chop 2 lbs (900g) of potatoes into evenly sized chunks. Place in a pot and cover with cold water, adding a pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer until tender, about 15 minutes. Test by piercing with a fork—it should slide in easily.
  2. While the potatoes cook, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add 1 lb (450g) ground lamb, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 7-8 minutes. Drain excess fat if necessary.
  3. Add the chopped onion, diced carrots, and minced garlic to the lamb. Cook, stirring occasionally, until the onion is translucent and the carrots start to soften, about 5 minutes.
  4. Stir in 2 tablespoons tomato paste, coating the meat and veggies. Pour in 1 cup (240ml) beef or lamb broth, add 1 tablespoon Worcestershire sauce, 1 teaspoon thyme leaves, salt, and pepper to taste. Bring to a simmer, then cook uncovered for 10 minutes until the sauce thickens slightly. Stir in 1 cup frozen peas and 1 cup corn kernels, cook another 2-3 minutes until heated through.
  5. Drain the cooked potatoes well and return them to the pot or a large bowl. Add 4 tablespoons softened butter and 1/4 cup (60ml) milk or cream. Mash until smooth and creamy. Season with salt, pepper, and a pinch of nutmeg if using. Be careful not to overmix to avoid gummy texture.
  6. Preheat your oven to 400°F (200°C). Transfer the lamb and vegetable mixture into a 9×9 inch (23×23 cm) baking dish. Spread the mashed potatoes evenly over the top, using a fork to create textured peaks that will crisp up nicely.
  7. Place the dish in the oven and bake for 20 minutes or until the potato topping is golden brown and bubbling around the edges. For extra color, you can broil for 2-3 minutes at the end, watching carefully to prevent burning.
  8. Let the shepherd’s pie rest for 5 minutes before serving to help the filling set and make it easier to portion.

Notes

If the filling looks too wet before baking, simmer a few extra minutes to reduce liquid. Use starchy potatoes like russet or Yukon gold for fluffy mash. Avoid overmixing mashed potatoes to prevent gummy texture. Browning the lamb well adds depth of flavor. Leftovers taste better the next day. Check Worcestershire sauce for gluten if needed.

Nutrition

Keywords: shepherd's pie, lamb, comfort food, mashed potatoes, vegetables, easy recipe, cozy dinner

Find it online: https://katedishes.com/cozy-shepherds-pie-with-lamb-and-vegetables-easy-homemade-recipe-for-comfort-food/