Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Shepherd's Pies 3.4 (92) 11 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 40 mins Total Time: 1 hrs 10 mins Servings: 8 These pies, filled with ground lamb and topped with potato, are hearty comfort food for the fall weather. Ingredients 2 pounds freshly ground lamb 1 large onion, finely chopped 4 carrots, coarsely chopped 2 tablespoons tomato paste 2 tablespoons flour 1 to 2 tablespoons Worcestershire sauce Coarse salt and ground pepper 10 ounces frozen peas, thawed 2 ½ pounds russet potatoes, peeled and quartered 1 cup milk 6 tablespoons butter Directions Preheat oven to 425 degrees. Heat a large skillet over high heat. In two batches, cook lamb until no longer pink, about 5 minutes per batch. Transfer lamb to a colander set in a bowl; let fat drain off and discard. Add 1/4 cup water to the skillet, scraping up browned bits with a wooden spoon. Reduce heat to medium; add onion and carrots. Cook, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste. Add flour; cook, stirring, 2 minutes. Add Worcestershire sauce, 2 cups water, and lamb. Season with 2 teaspoons salt and 1/4 teaspoon pepper. Simmer until thickened, stirring occasionally, about 10 minutes. Stir in peas; cook 1 minute. Divide among eight 8-ounce ramekins or two 9-inch glass pie dishes. Meanwhile, in a medium saucepan, cover potatoes with salted water by 1 inch; bring to a boil. Reduce heat; simmer until fork-tender, 15 to 20 minutes. Drain. In pan, bring milk and butter to a simmer; remove from heat. Return potatoes; mash. Season with 2 teaspoons salt and 1/4 teaspoon pepper. Spread over pies; use a fork to make peaks. Bake on a baking sheet until tops are browned, 25 to 30 minutes. Cool slightly; serve. Cook's Notes This recipe for traditional lamb potpie makes 8 individual servings (or 2 large pies instead). Cool pies completely before covering with plastic and freezing for up to 3 months. Reheat frozen pies (small or large) in a 375-degree oven for about an hour. Rate it Print