hearty shepherds pie
hearty shepherds pie
hearty shepherds pie

Hearty Shepherd’s Pie with American Lamb


March 10, 2016

This hearty casserole is filled with delicious and comforting flavors that make it a perfect edition to any holiday meal.

  • Yields: 12 servings


3 lbs American Lamb leg, ground or diced into 1/2-inch cubes

1 tbsp Oil, canola or vegetable

3 (medium) Yellow onions, peeled, 1/4-inch dice

6 All purpose flour

3 (medium) Carrots, peeled, 1/4-inch dice

1 cup Peas, green, whole, fresh or IQF

1 cup Corn kernels, fresh or IQF

3 tbsp Tomato paste

2 tbsp Worcestershire sauce

3 cups Lamb stock

to taste Sea salt and black pepper

1/2 cup Parsley, chopped

4 lbs Yukon Gold potatoes, washed

1/2 cup Heavy cream

1/2 lb Salted butter

8 ounces English Derby and/or cheddar cheese, shredded


1In a heavy-bottomed pot, heat oil. Add onions, cooking until softened. Add lamb; cook until browned, then dust with flour. Mix thoroughly; cook an additional 1 minute. Add carrots, peas and corn; incorporate well. Add tomato paste and Worcestershire. Gradually add stock; bring to a boil then reduce to a simmer. Simmer on low approximately 10 minutes. Adjust seasoning with salt and pepper. Remove from heat. Stir in parsley; set aside to cool.

2In a pot, cover the potatoes with cold water. Bring to a boil; reduce heat and simmer until potatoes are fork tender. Drain and steam dry. In a bowl, add heavy cream and butter. Grate potatoes, skin on; gently mix with cream and butter until semi-smooth with small chunks.

3Spoon the cooked lamb mixture into a large casserole pan or 12 individual casserole dishes. Spread a layer of the smashed potatoes over the lamb mixture; top with shredded cheese. Bake at 375°F until internal temperature of 165°F is reached.

4Option: Spoon quenelle-shaped portions of the potato mix on top before baking for a slightly different presentation. May be done in individual casseroles or in a large pan for banquet buffet.

Recipe and image provided by the American Lamb Board