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Lamb and Potato Shepherd’s Pie

A traditional shepherd's pie, perfect for a winter dinner.
Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 6 people
Calories 415kcal
Author foodnessgracious


  • 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.


Adapted from Epicurious.com


Calories: 415kcal