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Shepherd's Pie with Ground Lamb

  • Servings: 8


  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter, plus 2 tablespoons melted for brushing top
  • 2 medium onions, coarsely chopped
  • 3 carrots, sliced 1/3 inch thick
  • 2 pounds ground lamb
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon coarse salt, plus more to taste
  • 1/2 teaspoon freshly ground pepper, plus more to taste
  • 1/4 to 1/2 teaspoon Tabasco sauce, or to taste
  • 2 cups homemade or low-sodium commercial chicken stock
  • 1 ten-ounce package frozen peas
  • Mashed Potatoes


  1. Preheat oven to 425 degrees. In a large skillet heat oil and 2 tablespoons butter over high heat. Add onions and carrots, and cook, stirring occasionally, until onions are translucent, about 5 minutes.

  2. Add lamb and cook, stirring and breaking up lamb with the back of a wooden spoon, until lamb is beginning to brown, about 8 minutes. Stir in Worcestershire, tomato paste, salt, pepper, and Tabasco sauce. Cook, stirring, 1 minute more. Add stock and bring to a simmer. Stir in peas and return to a simmer.

  3. Transfer to a 9-by-13-inch baking dish. Spoon or pipe mashed potatoes evenly over meat mixture. Brush with melted butter. Place on a parchment-lined baking sheet and bake until top is golden and juices are bubbling, 25 to 35 minutes. Remove from oven and let stand 20 to 30 minutes before serving.

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