Classic Lamb Shepherd’s Pie

"Classic Lamb Shepherd’s Pie. Tender lamb and colorful vegetables combined in a savory red wine gravy and topped with thick, creamy mashed potatoes."

Renee Nicole's Kitchen

INGREDIENTS

Lamb & Marinade – lamb loin or shoulder* – Worcestershire sauce – salt – ground black pepper

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INGREDIENTS

Veggies & Gravy – cooking oil – carrots – onion – salt – minced garlic – red wine – salted butter – all purpose flour – beef stock – frozen peas – fresh tarragon*

INGREDIENTS

Mashed Potatoes – Yukon Gold potatoes – milk – salted butter – heavy cream – salt – pepper

Yield

8 SERVINGS

prep time

1 HOUR

total time

1 HOUR 10 MINUTES

COOK TIME

10 MINUTES

Lamb Shepherd’s Pie Recipe

1. Trim and chop lamb into bite sized pieces. Place in a medium sized mixing bowl with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and Worcestershire sauce. Stir to combine and set aside to marinate until step .

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2. Place chopped potatoes in a medium sized pot. Cover with cold water by 1", cover and bring to a boil over high heat. Drop the heat and simmer uncovered for 15 - 20 minutes or until potatoes are fork tender.

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3. Meanwhile, heat a large dutch oven over medium heat. Add 2 tablespoons cooking oil. Stir in onions and carrots along with 1/2 tsp of salt. Cook 12 - 15 minutes, stirring occasionally, until carrots and onion have softened. Add the garlic and cook 1 minute longer.

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4. Remove the vegetables from the pan, placing in a medium sized mixing bowl. Increase the heat to medium-high then add the lamb to the dutch oven, reserving any remaining marinade. Brown the lamb on all sides then place the cooked lamb in the bowl with the vegetables.

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5. Drop the heat back to medium. Mix the red wine with the reserved marinade and use to deglaze the dutch oven. (Using a whisk, scrape the bottom of the pan to remove all the tasty brown bits. as the wine cooks.) Continue to cook over medium until the wine is reduced by half.

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6. Add 2 tablespoons of butter to the red wine. Swirl to melt then whisk in the flour. Cook for 2 - 3 minutes, stirring constantly. Slowly add in the beef stock, whisking constantly, until smooth. Bring to a simmer and allow to cook for 3 minutes longer to thicken.

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7. Carefully add the lamb and vegetables back into the gravy. Add the tarragon and peas. Taste then adjust salt and pepper if needed. Keep mixture warm over a low flame until step 10.

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8. Preheat the broiler to high.

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9. Mash the potatoes using a hand masher or stand mixer. Add in the milk, 4 tablespoons of butter, heavy cream, 1/4 teaspoon of salt, and 1/4 teaspoon black pepper.

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10. Transfer the lamb and vegetable mixture to a casserole dish. Cover the lamb and vegetable mixture with the mashed potatoes, smoothing out the top as best you can.

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11. Place the pie, uncovered, under the broiler for 8 - 10 minutes or until the potatoes brown. Check at 5 minutes and rotate to prevent burning.

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12. Allow to cool 5 - 10 minutes prior to serving.

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Serve with my  fluffy Homemade Brioche Rolls!!

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Enjoy!

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