Description
Cool, fall temperatures are coming. Get cozy with this tender lamb shepherd’s pie.
Ingredients
Scale
Lamb & Marinade
- 1 lbs lamb loin or shoulder **see notes
- 2 TBSP worcestershire sauce
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Veggies & Gravy
- Click the link above for the recipe.
Mashed Potatoes
- 2 lbs Yukon Gold potatoes – chopped 6 – 8 medium potatoes
- 1/2 cup milk
- 2 TBSP half & half
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat the broiler to high.
- Trim and chop lamb into bite sized pieces and place in a medium sized mixing bowl. Add 1/2 tsp of salt, 1/4 tsp of black pepper, and worcestershire sauce. Toss to combine and set aside.
- Place chopped potatoes in a medium sized pot. Fill with cold water and cover with a lid. Bring to a boil over high heat, then drop the heat to medium high and simmer uncovered for 15 – 20 minutes or until potatoes are fork tender.
- While potatoes are cooking, heat a large dutch oven over medium heat. Add olive oil and heat an additional 1 – 2 minutes.
- Stir in onions and carrots along with 1/2 tsp of salt. Cook 12 – 15 minutes, stirring occasionally, until carrots and onion have softened.
- Add the garlic and cook 1 minute longer.
- Remove the vegetables from the pan and place in a medium sized mixing bowl. Increase the heat to medium-high.
- Reserving the marinade, add the lamb to the dutch oven. Brown the lamb on all sides.
- Place the cooked lamb in the bowl with the vegetables and drop the heat back to medium.
- Mix the red wine with the reserved marinade and add to the dutch oven.
- Using a whisk, scrape the bottom of the pan to remove all the tasty brown bits.
- Continue to cook over medium until the wine is reduced by half.
- Add 2 tablespoons of butter to the red wine. Swirl to melt then whisk in the flour. Cook the wine, butter, flour mixture for 2 – 3 minutes, stirring constantly.
- Slowly pour the beef stock into the wine, butter and flour, whisking constantly until smooth. Bring it to a simmer and allow to cook for 3 minutes longer to thicken.
- Carefully add the lamb and vegetables back into the gravy. Add the tarragon, 1/4 teaspoon of pepper, and peas. Taste and adjust the salt if needed.
- Keep mixture warm over a low flame while making the mashed potatoes.
- Mash the potatoes using a hand masher or stand mixer. Add in the milk, half & half, 4 tablespoons of butter, and 1/4 teaspoon of salt.
- If broiling in a glass casserole dish, transfer the lamb and vegetable mixture to the bottom of the casserole dish. If broiling in the dutch oven, scrape down the sides of the pan with a spatula to prevent burning.
- Cover the lamb and vegetable mixture with the mashed potatoes, smoothing out the top as best you can.
- Place the pie, uncovered, under the broiler for 8 – 10 minutes or until the potatoes brown. I check mine at 5 minutes and rotate the pan to prevent burning.
- Allow to cool 5 – 10 minutes prior to serving.
Notes
Please note: *If you chose to use bone in lamb loin chops, you will need to purchase 2 lbs in order to have enough meat after removing it from the bone. Lamb shoulder also works well for this dish. If you can find lamb stew or kabob meat that is already trimmed, it will greatly reduce your prep time. ** If you can’t find fresh tarragon, you can substitute with 2 tsp of dried tarragon. This recipe also works with rosemary or thyme, if you prefer.
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Category: Main