Lamb shepherd’s pie is the ultimate meat and potatoes dinner. It’s a stick to your ribs meal that will satisfy your tastebuds and fill your belly. It’s perfect for a Sunday supper, a special occasion, or any time you have a little more time to spend in the kitchen.
My version of this classic British dish was inspired by my British husband. He also taught me that in England shepherd’s pie uses lamb, while the beef version is actually a cottage pie. The kind with cheese has even yet another name. Here in the US we tend to call all versions shepherd’s pie and every recipe has their own variations.
In this lamb shepherd’s pie I’ve taken the traditional recipe and upgraded it with a red wine herb gravy and chunks of lamb loin instead of ground lamb. The result is one of the best shepherd’s pies I’ve ever tasted. It isn’t a set it and forget it meal, but it’s is definitely worth the extra effort.
When it comes to a typical meat and potatoes dinner, I tend to focus on just the meat and potatoes, forgetting about eating my veggies. Like when having my Banger’s & Mash with Guinness Gravy. This lamb shepherd’s pie, on the other hand, includes the veggies right in the casserole. Carrots, peas, and onions come together with the lamb and gravy to make a stew like base for the mashed potatoes, giving you a balanced meal in one bowl.
Speaking of veggies, you’ll notice that there are more than just standard orange carrots in my pie. I selected a combination of orange, yellow, and purple heirloom carrots for a pop of extra color.
I don’t typically recommend using purple carrots in soups and stews, as they can turn the entire dish purple. In this case, the purple enhanced the color of the red wine gravy. If you choose all orange, your pie will look different, but the flavor should be pretty much the same.
For the lamb, my personal preference is to use boneless lamb loin chops. With bone-in lamb loin chops you will need twice as much since the bones will be discarded. Aim for around 2 pounds of bone-in lamb loin to yield the 1 pound of lamb meat needed for the shepherd’s pie. The recipe will still turn out well if you have slightly more or less meat.
Occasionally I am able to find lean lamb stew or kabob meat that is already trimmed. Using these pre-trimmed cuts greatly reduces your prep time and can be a bit more budget friendly. Cut any larger pieces into bite sizes for use in this pie.
There are two last things to be aware of before getting started with this recipe. First, make sure you prep the meat and all of the veggies, and have everything to hand before you start to cook. Things can start to burn quickly if you aren’t ready for it.
Second, make sure you are using a broiler safe dish for the assembly.
I often use my dutch oven, which can safely be used on both the stovetop and in the oven. It allows you to do the cooking without dirtying an extra pan, but it’s heavy and can be difficult to lift when it’s time to get things out of the pan.
This time I used a combination of my 5 quart saute pan and a 3 quart glass casserole dish. It was easier to maneuver in the kitchen and casserole dish shows off the gorgeous colors in the bottom layer of the pie. For me it was worth having the extra pan to clean. Whichever route you go, make sure the manufacturer says it’s oven safe.
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Tender Lamb Shepherd’s Pie
- Total Time: 65 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Cozy up with this comforting fall dish. Tender lamb, rich gravy, and fluffy mashed potatoes—perfection!
Ingredients
For the Lamb:
- 1 pound lamb loin or shoulder, trimmed and cut into bite-size pieces
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the Vegetables and Gravy:
- 2 tablespoons olive oil or neutral cooking oil
- 2 1/4 cups diced carrots, about 10 ounces
- 1 cup diced onion, about 4 1/2 ounces
- 1/2 teaspoon kosher salt
- 2 tablespoons minced garlic
- 1/2 cup red wine
- 2 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 1 cup beef stock
- 1 cup frozen peas
- 2 tablespoons chopped fresh tarragon
- Salt and black pepper, to taste
For the Mashed Potato Topping:
- 2 pounds Yukon Gold potatoes, peeled and cut into chunks
- 1/2 cup milk
- 4 tablespoons salted butter
- 2 tablespoons heavy cream or half-and-half
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
Place the lamb pieces in a medium bowl.
Add the Worcestershire sauce, salt, and black pepper.
Stir to coat the lamb and set it aside while you prepare the potatoes and vegetables.
Place the potatoes in a medium pot and cover with cold water by about 1 inch.
Cover and bring to a boil over high heat.
Reduce the heat and simmer uncovered for 15 to 20 minutes, until the potatoes are fork-tender.
While the potatoes cook, heat the oil in a large Dutch oven or deep skillet over medium heat.
Add the carrots, onion, and salt.
Cook for 12 to 15 minutes, stirring now and then, until the vegetables have softened.
Add the garlic and cook for 1 minute.
Transfer the vegetables to a bowl and set aside.
Increase the heat to medium-high.
Add the lamb to the same pan, reserving any marinade left in the bowl.
Brown the lamb on all sides.
Transfer the browned lamb to the bowl with the vegetables.
Reduce the heat to medium.
Add the red wine and any reserved marinade to the pan.
Scrape the bottom of the pan with a whisk or wooden spoon to loosen the browned bits.
Cook until the wine has reduced by about half.
Add the butter and let it melt.
Whisk in the flour and cook for 2 to 3 minutes, stirring constantly.
Slowly whisk in the beef stock.
Simmer for about 3 minutes, until the gravy thickens.
Return the lamb and vegetables to the pan.
Add the peas and tarragon.
Stir to coat everything in the gravy.
Taste and adjust with salt and black pepper.
Keep warm over low heat while you finish the potatoes.
Drain the potatoes.
Return them to the hot pot for 1 to 2 minutes over low heat to let excess moisture evaporate.
Mash the potatoes.
Add the milk, butter, heavy cream or half-and-half, salt, and black pepper.
Mash or beat until smooth enough to spread.
Heat the broiler to high.
Transfer the lamb and vegetable filling to a broiler-safe casserole dish.
Spread the mashed potatoes over the filling.
Smooth the top with a spoon or spatula.
Place the dish under the broiler, uncovered.
Broil for 8 to 10 minutes, checking after 5 minutes and rotating the dish if needed, until the potato topping has browned in spots.
Let the shepherd’s pie rest for 5 to 10 minutes before serving.
Notes
- For richer flavor, use bone-in lamb shoulder instead of loin.
- To make ahead, prepare the lamb and vegetable mixture a day in advance and store separately from the mashed potatoes. Combine and broil just before serving.
- If you don’t have half-and-half, use whole milk or heavy cream for the mashed potatoes.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Braising
- Cuisine: British
Nutrition
- Serving Size: 1.5 cups
- Calories: 600
- Sugar: 5
- Sodium: 700
- Fat: 35
- Saturated Fat: 15
- Unsaturated Fat: 15
- Carbohydrates: 50
- Fiber: 5
- Protein: 40
- Cholesterol: 150
Frequently Asked Questions
What type of lamb should I use for this shepherd’s pie?
For this recipe, it’s best to use chunks of lamb loin, as it adds tenderness and flavor compared to ground lamb.
Do I need to cook the vegetables before adding them to the shepherd’s pie?
No, you can add the chopped carrots, peas, and onions directly to the lamb and gravy mixture; they will cook while the pie bakes.
How does the red wine herb gravy affect the flavor of the pie?
The red wine herb gravy enhances the overall richness and depth of flavor in the shepherd’s pie, making it more robust than traditional versions.
If You Liked This Recipe, You’ll Love These
- Shepherd’s Hand Pies
- Inside-Out Shepherd’s Pie
- Whole30 Approved: Shepherd’s Pie with Sweet Potato Mash
- Tender Leg of Lamb Roast with Flavorful Mint Pesto
Half the things listed in the recipe are not listed in the ingredients, which means guessing amounts.
You are absolutely right! A recent edit of the recipe jumbled all the ingredients. We have updated it accordingly, thank you so much for bringing to our attention!
I threw this shepherds pie together on a rainy Sunday and it came out so tender under that fluffy mash. So good and comforting, proper stick-to-your-ribs food!
Tweaked it and it was awesome. Ground lamb stepped in for the loin chunks since the butcher was out and I was already there. The result was less rustic-looking, but the gravy and the herbs carry it. Classic shepherd’s pie style still works.
This recipe sounds really good. I’ve just bought an FFA show lamb—waiting for the butcher. My question: I intend to make lamb broth with the neck bones. Is it a good idea to use this instead of beef broth or will it be too much of a good thing?