Hearty Shepherd’s Pie

Shepherd’s pie is a mutton-specific variation on the older and more general cottage pie, a dish that was originally created as a way to utilize potatoes and leftover roasted meat of any kind. Because this recipe includes lamb as the protein, it is a true shepherd’s pie—and a great way to warm up on a chilly evening! (Recipe and photo courtesy the American Lamb Board.)

Hearty Shepherd’s Pie

(Makes 12 servings.)


In a heavy-bottomed pot, heat oil. Add onions, cooking until softened. Add lamb; cook until browned, then dust with flour. Mix thoroughly; cook an additional 1 minute. Add carrots, peas, and corn; incorporate well. Add tomato paste and Worcestershire sauce. Gradually add stock; bring to a boil then reduce to a simmer. Simmer on low approximately 10 minutes. Adjust seasoning with salt and pepper. Remove from heat. Stir in parsley; set aside to cool.

In a pot, cover the potatoes with cold water. Bring to a boil. Reduce heat and simmer until potatoes are fork tender. Drain and steam dry. In a bowl, add heavy cream and butter. Grate potatoes, skin on; gently mix with cream and butter until semi-smooth with small chunks.

Spoon the cooked lamb mixture into a large casserole pan or 12 individual casserole dishes. Spread a layer of the smashed potatoes over the lamb mixture. Top with shredded cheese. Bake at 375°F until internal temperature of 165°F is reached.

Nutrition per serving:

Calories: 511

Protein: 16 g

Total fat: 30 g (16 g saturated fat)

Sodium: 335 mg

Cholesterol: 80 mg

Total carbohydrates: 46 g