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Shepherd's Pie

  • 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. Step 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. Step 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. Step 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.

Martha Stewart Living, October



Reviews (2)

  • 1 Mar, 2008

    Yummy! Great for a cold winter day. Made this with 3 lbs. of ground sirloin, although I'm sure ground lamb would add another tasty dimension. Adjusted Worcestershire and Tabasco to taste for us. Made with the two cups of stock like the recipe calls for. Did not brush with butter on top of mashed potatoes, instead grated a small amount of yellow cheddar to sprinkle on top for color.

  • 28 Dec, 2007

    this recipe turns a simple dish into something a little special for those of us who NEED to follow a recipe!