Classic Lamb Shepherd’s Pie

INGREDIENTS

Lamb & Marinade – – 1 pound lamb loin or shoulder* – 2 tablespoons worcestershire sauce – 1/2 teaspoon salt – 1/4 teaspoon ground black pepper

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INGREDIENTS

Veggies & Gravy – – 2 tablespoons cooking oil – 2 1/4 cups diced carrots, 10 ounces – 1 cup diced onion, 4.5 ounces – 1/2 teaspoon salt – 2 tablespoons minced garlic, 0.5 ounces – 1/2 cup red wine – 2 tablespoons salted butter – 2 tablespoons all purpose flour – 1 cup beef stock – 1 cup frozen peas – 2 tablespoons fresh tarragon*

INGREDIENTS

Mashed Potatoes – – 2 pounds Yukon Gold potatoes - chopped, 6 - 8 medium potatoes – 1/2 cup milk – 4 tablespoons salted butter – 2 tablespoons heavy cream – 1/4 teaspoon salt – 1/4 teaspoon pepper

Classic Lamb Shepherd's Pie

Yield

8 SERVINGS

prep time

1 HOUR

total time

1 HOUR  10 MINUTES

COOK TIME

10 MINUTES

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 4.

Instructions

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.

Instructions

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.

Instructions

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.

Instructions

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.

Instructions

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.

Instructions

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.

Instructions

8. Preheat the broiler to high.

Instructions

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.

Instructions

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.

Instructions

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.

Instructions

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

Instructions

Serve with Homemade Brioche Rolls

Enjoy!

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