Cool, fall temperatures are coming. Get cozy with this tender lamb shepherd’s pie.
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.
To learn more about the different cuts of lamb and how they can be used check out the Lamb Cutting Board from American Lamb.
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.
Click here for the vegetables and gravy recipe.
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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
- 1 lbs (454 g) lamb loin or shoulder
- 2 tbsp worcestershire sauce
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 2 lbs (907 g) Yukon Gold potatoes
- 1/2 cup (118 ml) milk
- 2 tbsp half and half
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat broiler to high.
- Trim and chop lamb into bite-sized pieces; place in a medium bowl. Add 1/2 tsp salt, 1/4 tsp black pepper, and Worcestershire sauce. Toss to combine and set aside.
- Place chopped potatoes in a medium pot. Fill with cold water, cover, and bring to a boil over high heat. Reduce heat to medium-high, and simmer uncovered for 15–20 minutes, or until potatoes are fork-tender.
- While potatoes cook, heat a large Dutch oven over medium heat. Add olive oil and heat for 1–2 minutes.
- Stir in onions and carrots with 1/2 tsp salt. Cook for 12–15 minutes, stirring occasionally, until softened.
- Add garlic and cook 1 minute more.
- Remove vegetables and place in a medium bowl.
- Increase heat to medium-high. Reserve marinade; add lamb to Dutch oven and brown on all sides.
- Place cooked lamb in the bowl with vegetables. Reduce heat to medium.
- Mix red wine with reserved marinade and add to Dutch oven.
- Whisk bottom of pan to remove brown bits.
- Cook over medium heat until wine is reduced by half.
- Add 2 tbsp butter to red wine; swirl to melt, then whisk in flour. Cook for 2–3 minutes, stirring constantly.
- Slowly pour in beef stock, whisking constantly until smooth. Bring to a simmer and cook for 3 minutes to thicken.
- Add lamb and vegetables to gravy. Add tarragon, 1/4 tsp pepper, and peas. Season with salt to taste.
- Keep mixture warm over low heat while making mashed potatoes.
- Mash potatoes using a hand masher or stand mixer. Add milk, half-and-half, 4 tbsp butter, and 1/4 tsp salt.
- If broiling in a glass casserole dish, transfer lamb and vegetable mixture to the bottom. If using a Dutch oven, scrape down sides to prevent burning.
- Cover lamb and vegetable mixture with mashed potatoes, smoothing the top.
- Broil uncovered for 8–10 minutes, or until potatoes brown. Check at 5 minutes and rotate to prevent burning.
- Allow to cool for 5–10 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.
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?