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Shepherd's pie
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5 from 1 vote

Easy Shepherd's Pie - Traditional with Ground Lamb

Rich layers of vegetables, ground lamb and hearty mashed potatoes will warm you heart and soul. This easy shepherd’s pie recipe with ground lamb is an easy to make week-night dinner any time of the year.
Cuisine American, homestyle
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings of 2 cups each
Calories 460kcal

Ingredients

  • 1 pound ground lamb
  • 1 onion medium, chopped
  • 3 minced cloves garlic
  • 2 carrots large, grated
  • 8 ounces frozen peas or freshly shucked peas from the garden
  • 2 Tablespoons butter
  • 2 Tablespoons fresh milled flour
  • 2 cups lamb or beef broth
  • 6 potatoes medium-sized
  • 4 Tablespoons butter
  • 1/2 cup milk
  • 2 Tablespoons sour cream
  • salt and pepper to taste

Optional Spices

  • 1 teaspoon cumin
  • ½ teaspoon paprika
  • 1 teaspoon mixed Italian herbs

Instructions

  • Add 6 quarts of water to a deep pot and place potatoes in water, and bring to a boil.
  • In a heavy bottomed skillet, brown the lamb with chopped onions and garlic.
    onion and garlic ready to sautee
  • Sautee for about 10 minutes until the lamb is browned through and the vegetables begin to sweat.
    ground lamb, spices and onions
  • Add in grated carrots and frozen (or fresh) peas, and stir to combine.
  • Heat on the stove top for about 5 minutes, then remove from heat and set aside.
  • To make the roux: In a separate pan, melt 2 tablespoons butter and add 2 Tablespoons fresh milled flour.
  • Stir to combine and allow the roux to cook for 2-3 minutes to remove the “raw” flour taste and to add another layer of flavor.
  • Add 2 cups of broth, a little at a time, stirring constantly and allow to thicken slightly.
  • Combine the gravy with the ground lamb and vegetables and stir together.
    adding roux to meat mixture
  • Layer the mixture in the bottom of ramekin dishes, filling about ⅔ full. (if you want, you can also use a 9x13 baking dish to make one larger casserole instead of 6 smaller ones.)
  • Drain the water from the potatoes.
  • Add 4 Tablespoons butter, ½ cup milk, and 1 Tablespoon sour cream.
  • Place potatoes, butter, milk, and sour cream in a stand mixer with the flat blade attached.
  • Whip until fluffy.
  • Top each of the ramekin dishes with ½ cup or so of the creamy mashed potatoes, if using ramekins, or spread evenly across the 9×13 dish.
  • Place in the oven for 20 minutes to heat through and let the mashed potatoes on top become slightly crispy and golden. Keep an eye on them so the mashed potato topping doesn’t burn.
  • Allow to cool slightly before serving.

Notes

Feel free to use the spices you like for ground lamb – mint and oregano would go well.