A delicious and authentic Irish recipe, this Lamb Shepherd’s Pie puts its imitators to shame with perfectly cooked lamb in tomato gravy, topped with a vegetable medley and sealed off with fluffy potatoes.
Lamb Shepherd’s Pie Recipe
It may seem odd that two teenage girls would get into a giant argument about what constitutes a Shepherd’s Pie, but my sister actually gave me the silent treatment for two days after I insisted that a Shepherd’s Pie is made with lamb, not beef.
A casserole made with beef, veg and mashed potatoes is a Cottage Pie. Delicious all the same, but not a Shepherd’s Pie. (Just where would the Shepherd be getting a cow to make a beef-based pie?)
Of course, I insisted on this fact shortly after my sister’s future mother-in-law had sent a “Shepherd’s Pie” made with beef home with her to share with our family, so to my sister, it was like looking a gift horse in the teeth.
So, I encourage you not to make the mistake that I did. Save the anecdote about what constitutes a true Shepherd’s Pie for when you’re serving up this version – not when someone is serving you a Cottage Pie.
Ingredients for Shepherd’s Pie
- 2 cups mashed potatoes
- 2 cups mixed frozen vegetables (peas, carrots, corn)
- 2 cups lamb, chopped
- 2 Tablespoons tomato paste
- 1 Tablespoon flour (gluten-free C4C works), optional
- 3/4 cup chicken or beef broth
- 1 teaspoon Worchestershire sauce
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
Tip: this is a great way to use up leftover mashed potatoes, but if you’re making them from scratch boil 6 medium peeled potatoes, then drain and mash with up to 1/4 cup butter and 1/4 cup milk and season to taste with salt, pepper, and paprika.
Tip #2: you can use minced lamb for this recipe, too.
Kitchen Tools You May Find Helpful
- Frying pan or skillet
- Measuring cups and spoons
- Casserole dish
How to Make Authentic Lamb Shepherd’s Pie
Prepare your mashed potatoes, if not using leftovers.
Peel 6-8 potatoes, chop into 2″ pieces, and boil in a large pot of water until fork-tender.
Drain the potatoes and mash – add your personal preferences to get your desired taste and texture. (I.e., butter and milk)
Chop the lamb into bite-sized pieces.
In a large frying pan over medium heat, whisk the tomato paste into the chicken broth. Season to taste with rosemary, Worchestershire sauce, salt and pepper.
Add the chopped lamb and cook until all pieces are cooked through, an internal temperature of 145F.
Add the flour if the sauce hasn’t thickened by the time the lamb is fully cooked, whisking in and cooking for two minutes.
Cook the mixed vegetables by boiling in a small pot of water for 5 minutes. Drain.
Assemble the pie by pouring the lamb and sauce into the bottom. Spread into an even layer.
Top with the mixed vegetables, and then spread the mashed potatoes overtop.
Bake at 400F for 15-18 minutes until the potatoes are slightly browned.
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This authentic lamb shepherd’s pie is perfectly flavored and the ultimate Irish comfort food.