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