Traditional Shepard’s Pie is an Irish staple that is comfort food at its finest.
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If you’ve ever been to Ireland, you know what traditional Shepard’s Pie is made of, and it’s not cow. Traditional Shepard’s Pie is made of lamb, deliciously savory lamb. Lamb is one of my favorite protein, next to duck and rabbit. I know that’s not normal for an American to like such different proteins but I think they have so much more depth than something like chicken.
Shepards Pie brings the family together
There’s something about having a cozy meal with everyone sitting at the family table. It brings Sunday Roast vibes. Plus, you can sneak some extra veggies into this without kids knowing. The mashed potatoes on top really sell it for my kids. Me too, if I’m being honest. I’ve been doing a Ketosis diet so I have to watch my carbs an plan when I’m going to be able to eat something like a Shepard’s Pie. I’ve been doing a lot of high protein high fat sides like high protein queso or spinach dip.
Back to Shepard’s Pie…
The man focus of this dish is the lamb. You create a richness in this dish through seasonings and a little bit of red wine. Start by boiling your potatoes until soft, then whip them using your kitchen aid or mixer with butter, cream and salt. Then brown your lamb, draining, and set aside. Then, with a little bit of oil add in onions, carrots and seasonings. Cooking until soft, then adding in the garlic and cooking for 1 more minute. Add back in your lamb and stir. Pour in your wine and broth, let that simmer for 10-15 minutes until it has reduced.
Put into your baking dish and top with mashed potatoes. If you make a texture on top with a fork or piping bag it will help create those gorgeous golden brown edges. Bake uncovered for 20-25 minutes.
Shepard’s Pie
Equipment
Ingredients
Meat Filling
- 2 tbsp Olive oil or butter
- 2 lb Ground lamb
- 2 Small onion finely diced
- 4 Carrots finely diced
- 4 cloves Garlic minced
- 3 tbsp Tomato paste
- 2 tbsp Worcestershire sauce
- 2 cup Beef or lamb broth
- 2 tsp Fresh thyme or ½ tsp dried
- 2 tsp Fresh rosemary or ½ tsp dried
- Salt and black pepper to taste
Mashed Potato Topping
- 4 lbs Potatoes Russet or Yukon Gold
- 8 tbsp Butter
- 1½ Cups milk or cream warm
- Salt to taste
Instructions
- Peel and chop potatoes. Boil in salted water until very tender (15–20 minutes).
- Drain well and mash with butter and warm milk. Season with salt and set aside.
- Heat oil or butter in a large skillet over medium heat.
- Add onion and carrots; cook until softened (5–7 minutes). Add garlic and cook 30 seconds.
- Add ground lamb and cook until browned, breaking it up.
- Stir in tomato paste and Worcestershire sauce. Pour in broth and add herbs.
- Simmer 10–15 minutes until thickened. Season with salt and pepper.
- Preheat oven to 400°F (200°C).
- Spread lamb mixture evenly in a baking dish. Spoon mashed potatoes on top and spread gently.
- Use a fork to create texture on the surface (helps browning).
- Bake uncovered for 20–25 minutes, until bubbling.
- Optional: broil 2–3 minutes for a golden top.
- Let rest 5–10 minutes before serving.
This looks so good! And my husband loves shepherds pie!
I’ve never made shepards pie with lamb before! Will have to try next time, the recipe looks delicious.
This looks delicious! Im going to make this for saint Patrick’s day. Thanks for sharing!
I love shepherds pie.. i need to try this recipe to see how everyone in the house likes it. thanks!
I never knew Sheppard’s pie was made traditionally with lamb. I would love to try this recipe!