Comfort food at its best! Ground lamb simmered in a rich gravy and then topped with buttery mashed potatoes and baked in the oven.
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This recipe brings a lot of memories back for me. I remember when my mom would make shepherd’s pie on a Sunday and there would never be much leftover. It’s one of the classic comfort food dishes along with meatloaf and chicken pot pie.
And it’s really easy to make, even shopping for the ingredients is made easy by being able to print off the recipe on my Canon PIXMA Printer. Just click the print button on the recipe card and you can take that list straight to the store, with any extra notes written down. No more scrappy pieces of paper or tiny post it notes to go missing with would always happen to me! Printing is a breeze with my Canon PIXMA and the results are really good. Connectivity is solid and that means easy printing from another location in the house. Its compact size means it doesn’t take up much space either.
This shepherd’s pie is perfect for feeding the family. It can easily feed six and between the meaty lamb filling and the super buttery potatoes on top, it’s definitely a dinner idea that won’t leave the family still feeling hungry afterwards.
Tips for making this shepherd’s pie
- Make the potatoes ahead of time as this is probably the longest part of the recipe.
- If the potatoes become too stiff to spread on the meat, just add some milk and mix welluntil the consistency is spreadable.
- You can substitute the lamb for ground beef but traditional shepherd’s pie is made with lamb.
- Scoop into individual bowls and serve piping hot for the best comfort food dinner.
No, cottage pie is made with beef
Warming in the microwave for a minute and a half will be sufficient.
You can add some grated cheese but it’s optional
Take a look at the Canon PIXMA product page to learn all about the printer and make sure to download your free ebook full of amazing recipes from the rest of the creators of Canon In The Kitchen Weeknight Recipes! It’s free and full of fantastic food photography.
More comfort food recipes
Lamb and Potato Shepherd’s Pie
- 1 1/2 pounds russet potatoes, about 3 medium size peeled and halved
- 1/2 cup milk
- 4 tbsp butter
- 1 pound ground lamb
- 2 tbsp canola oil
- 1/2 onion diced
- 8 oz mushrooms sliced
- 1 tbsp ketchup
- 3 tbsp Worcester sauce or balsamic vinegar
- 1 cup beef broth
- 1 cup frozen mixed vegetables
- 3 tsp fresh thyme chopped finely
- 1 3/4 tsp salt, divided
- 1/2 tsp black pepper
- 1 tbsp cornstarch
- 1 tbsp water
- Bring a pot of water to a boil big enough to hold the potatoes. Boil them until they can be pierced with a sharp knife and no resistance is felt.
- Drain the potatoes and add the milk and butter, cover and let rest.
- Preheat the oven to 375 degrees F
- Heat the canola oil in a medium sized pan, add the onion and ground lamb and cook until it's no longer pink. Drain the fat from the pan.
- Add the sliced mushrooms and stir well over a medium heat for about 4-5 minutes.
- Add the ketchup, Worcestershire sauce and beef broth and bring to a boil.
- Simmer for 5 minutes then add the frozen vegetables, thyme, salt and black pepper. Stir well.
- Combine the cornstarch and water and add to the meat. Simmer for another 5 minutes, stirring.
- Transfer the meat to the prepared dish.
- Mash the potatoes until smooth and creamy.
- Scoop the potato onto the meat and using a spatula, spread the potato in a circle covering the lamb.
- Bake in the oven for 40-45 minutes on top of a baking tray to catch any gravy drips.
- Serve at once.