Classic Shepherd’s Pie with Lamb: The Ultimate Comfort Food
With the chill of autumn in the air, there’s nothing better than hearty comfort foods that bring warmth, family memories, and a taste of tradition—like a classic shepherd’s pie made with lamb.
Many of us grew up eating shepherd’s pie with ground beef. It’s widely available and familiar. But did you know the traditional recipe actually calls for lamb? After all, shepherds were the ones tending the flocks!
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The beef version—often called cottage pie—has British roots, while the Irish leaned into lamb, a staple protein they knew best. Both versions are beloved, but lamb brings a rich, earthy flavour that truly defines the dish.
Classic recipes mix ground lamb with hearty vegetables like carrots, peas, and corn, along with herbs such as rosemary, thyme, and parsley for depth. The filling is then crowned with a layer of fluffy, buttery mashed potatoes and baked until golden. The result? A meal that’s both comforting and satisfying.
Want to add a seasonal twist? Try swapping russet potatoes for mashed sweet potatoes. Their natural sweetness pairs beautifully with the savory lamb and adds an extra touch of fall flavour.
Classic Shepherd's Pie Recipe:
-
- 2 Tbsp olive oil
- 1 cup chopped onion
- 1 lb ground lamb
- 2 tsp dried parsley
- 1 tsp dried rosemary (crushed)
- 1 tsp dried thyme
- Kosher salt and black pepper, to taste
- 1 Tbsp Worcestershire sauce
- 2 cloves garlic, minced
- 2 Tbsp all-purpose flour
- 2 Tbsp tomato paste
- 1 cup beef broth
- 1/2 cup frozen mixed vegetables (peas, corn, cauliflower)
- Garlic-and-cheese mashed potatoes, enough to cover a 2-qt/9-inch baking dish
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and cook 3–4 minutes until softened.
- Add ground lamb; cook, breaking it up, until browned. Stir in parsley, rosemary, thyme, salt, and pepper.
- Add Worcestershire and garlic; cook 1 minute.
- Sprinkle in flour and stir 30–60 seconds; stir in tomato paste.
- Gradually add broth, stirring until slightly thickened. Stir in frozen vegetables and simmer 2–3 minutes.
- Transfer filling to a 2-qt baking dish. Spread mashed potatoes over the top.
- Bake at 400°F for 25–30 minutes, until bubbling and lightly browned. Rest 5 minutes before serving.
