Classic Shepherd’s Pie with Lamb

Classic Shepherd’s Pie with Lamb is a beloved dish that warms the heart and satisfies the soul. It combines rich flavors and hearty ingredients in a way that just feels like home. The juicy lamb filling, paired with a creamy layer of buttery mashed potatoes, creates a meal that’s perfect for family gatherings or a cozy night in. Whether you’re an expert in the kitchen or a newcomer, this recipe is crafted to help you bring a taste of tradition into your cooking routine.

Why You’ll Love Classic Shepherd’s Pie with Lamb

Classic Shepherd’s Pie with Lamb is comforting and delicious. It features a perfect blend of savory ground lamb, fresh vegetables, and creamy potatoes. Each bite is packed with flavor, and it’s a great way to impress family and friends. Plus, it’s a complete meal in one dish! You can serve it up for dinner and know you’re giving everyone something they will enjoy. This recipe highlights the best parts of cooking—sharing good food and creating happy memories with loved ones.

Ingredients

To get started on your Classic Shepherd’s Pie with Lamb, gather the following ingredients:

• 2 ½ pounds Yukon gold potatoes (peeled and cut into chunks)
• 1 cup parsnips (peeled and sliced)
• 3 tablespoons unsalted butter
• ¼ cup heavy cream or whole milk (unsweetened CashewMilk is a great option)
• 1 tablespoon chopped parsley
• Sea salt and black pepper to taste
• 2 tablespoons olive oil
• 1 cup chopped yellow onion
• 2 large cloves garlic (minced)
• 2 pounds ground lamb
• 3 tablespoons all-purpose flour
• 3 tablespoons tomato paste
• 1 tablespoon chopped, fresh rosemary (or 1 teaspoon dried)
• 1 tablespoon chopped parsley
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• 1 teaspoon paprika
• 1 cup beef stock
• ½ cup red wine (optional)
• 2 tablespoons Worcestershire sauce
• 10-ounce package frozen peas and carrots (defrosted)

Now that you have everything you need, let’s dive into the cooking process!

Prepare the Potato Topping

Boil the Potatoes and Parsnips

First things first, you need to boil the potatoes and parsnips. Take a large pot and fill it with water. Place the peeled and chunked Yukon gold potatoes and parsnips in the pot. Bring the water to a boil over high heat. Once it’s boiling, lower the heat to medium and let them cook until they’re fork-tender, which should take about 15 to 20 minutes. After they’re done, remove the pot from the heat and drain the water.

Mash the Mixture

Next, it’s time to mash everything up! In a large bowl, combine the drained potatoes and parsnips. Add in the unsalted butter, heavy cream or milk, chopped parsley, and some sea salt and black pepper. You can use a potato masher or an electric mixer to beat the mixture until it’s smooth and creamy. Set this delicious mixture aside while you prepare the meat filling.

Make the Meat Filling

Sauté the Vegetables

Now, let’s make the flavorful meat filling! Start by heating the olive oil in a large skillet over medium-high heat. Add the chopped yellow onion to the skillet and cook it for about 3 to 4 minutes until it’s softened. Then, stir in the minced garlic and cook for another minute. The aroma will be simply irresistible!

Brown the Lamb

Next, it’s time to add the star of our dish: the ground lamb! Add it to the skillet, breaking it apart with a wooden spoon as it cooks. Keep stirring until the lamb is browned all over. If there’s excess fat in the pan, drain it out to keep the filling nice and lean.

Build the Flavor

To make this dish truly scrumptious, we need to build some flavor. Sprinkle the flour into the skillet and cook it with the meat for about 2 minutes, stirring until it turns golden brown. Then, add the tomato paste, fresh thyme, fresh rosemary, paprika, salt, and pepper. Mix everything together really well so those flavors blend.

Add the Liquids

Now, pour in the beef stock and red wine (if you’re using it). Add the Worcestershire sauce, along with the defrosted peas and carrots. Stir everything together and cook while stirring constantly until the mixture begins to thicken. This should take around 3 to 4 minutes. At this point, you can transfer the filling to a 9-inch deep-dish pie pan, or you can leave it in the skillet if you prefer.

Assemble and Bake

Pipe the Potato Mixture

It’s time to put everything together! If you want a fancy look, you can scoop the creamy potato mixture into a large freezer zipper bag with a large fluted tip. Pipe the potato mixture over the meat filling until it’s completely covered. If you don’t want to pipe it, you can simply spread it on with a spatula.

Bake

Now, let’s bake our masterpiece! Place the pan or skillet on top of a baking sheet (this will catch any drips) and pop it into a preheated oven set to 350°F. Bake for about 30 to 35 minutes or until the potatoes are golden brown on top. The smell coming from your oven will be mouthwatering!

Serving Suggestions

When your Classic Shepherd’s Pie is ready, let it cool for a few minutes before serving. It pairs wonderfully with a fresh green salad or some steamed vegetables. This helps balance out the rich flavors of the pie and adds a healthy touch to your meal.

Tips for Success

• Ensure your potatoes and parsnips are well-mashed for a creamy texture. This makes a big difference!
• Use high-quality ground lamb for the best flavor. Fresh is always better!
• Don’t hesitate to adjust the seasoning according to your taste preferences. Cooking is all about making it your own!

Variations

Want to switch things up? Here are some fun variations for your Shepherd’s Pie:

• Substitute ground beef or turkey for a different meat option. It still tastes delicious!
• Add in vegetables like corn or green beans for extra nutrition and flavor. It’s a great way to use up what you have in your fridge.
• Top with cheese before baking for a cheesy twist. Who doesn’t love cheese?

FAQs

Can I make Shepherd’s Pie in advance?
Absolutely! You can prepare the filling and potato topping separately and combine them just before baking. This makes it easy to have a homemade meal ready to go when you need it.

Can I freeze Shepherd’s Pie?
Yes, Shepherd’s Pie freezes quite well. Just be sure to let it cool completely before freezing and store it in an airtight container.

What can I serve with Shepherd’s Pie?
Pair it with a simple salad, some crusty bread, or roasted vegetables for a complete meal. The more, the merrier!

How do I reheat leftover Shepherd’s Pie?
To reheat, place it in the oven at 350°F until heated through. Alternatively, you can microwave individual portions as needed.

In conclusion, making Classic Shepherd’s Pie with Lamb is not just about cooking—it’s about bringing people together over delicious food. With this guide, you’ll create a meal that will delight everyone at your table. So roll up your sleeves, gather your ingredients, and enjoy every bite of this timeless dish!

More Easy Holiday Recipes:

• American Chop Suey
• Jambalaya
• Easter Bunny Pancakes
• Creamy Chicken and Gnocchi

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Classic Shepherd’s Pie with Lamb

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Classic Shepherd’s Pie with Lamb is a heartwarming dish that combines savory ground lamb, fresh vegetables, and creamy mashed potatoes—a perfect comfort meal.

• Total Time: 1 hour 20 minutes
• Yield: 6-8 servings 1x

Ingredients

Scale 1x2x3x

• 2 ½ pounds Yukon gold potatoes (peeled and cut into chunks)
• 1 cup parsnips (peeled and sliced)
• 3 tablespoons unsalted butter
• ¼ cup heavy cream or whole milk (unsweetened CashewMilk is a great option)
• 1 tablespoon chopped parsley
• Sea salt and black pepper to taste
• 2 tablespoons olive oil
• 1 cup chopped yellow onion
• 2 large cloves garlic (minced)
• 2 pounds ground lamb
• 3 tablespoons all-purpose flour
• 3 tablespoons tomato paste
• 1 tablespoon chopped, fresh rosemary (or 1 teaspoon dried)
• 1 tablespoon chopped parsley
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• 1 teaspoon paprika
• 1 cup beef stock
• ½ cup red wine (optional)
• 2 tablespoons Worcestershire sauce
• 10-ounce package frozen peas and carrots (defrosted)

Instructions

• Boil the potatoes and parsnips until fork-tender, about 15-20 minutes.
• Mash the drained potatoes and parsnips with butter, cream, parsley, salt, and pepper.
• Sauté the onion in olive oil until softened, then add garlic.
• Brown the ground lamb, draining excess fat.
• Stir in flour and cook for 2 minutes; add tomato paste, herbs, spices, and liquids.
• Cook until thickened, then transfer to a pie pan.
• Pipe or spread the potato mixture over the meat filling.
• Bake at 350°F for 30-35 minutes until golden brown.

Notes

Ensure potatoes and parsnips are well-mashed for creaminess.
Use fresh, high-quality ground lamb for optimal flavor.
Adjust seasoning to match your taste preferences.

• Author: Martha
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Dinner
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 1 serving
• Calories: 600
• Sugar: 5
• Sodium: 800
• Fat: 30
• Saturated Fat: 12
• Unsaturated Fat: 15
• Trans Fat: 0
• Carbohydrates: 60
• Fiber: 6
• Protein: 25
• Cholesterol: 100