A Word From The Cook

“Fresh rosemary and thyme complement the lamb in this deliciously fragrant Shepherd’s Pie”


Prep Time:

1.5 Hours


Serves 4-6 people


  • For Lamb Mixture
  • 1 Pound ground lamb
  • 1/4 Cup unsalted butter
  • 1 Medium yellow onion chopped
  • 2 Garlic cloves finely chopped
  • 3 Carrots chopped
  • 1 Cup fresh or frozen sweet peas
  • 2 Tablespoons fresh rosemary finely chopped (plus some for garnish)
  • 1 Tablespoon fresh thyme, finely chopped
  • 1 Tablespoon tomato paste
  • 2 Teaspoons Worcestershire sauce
  • 1 1/2 Cups chicken broth
  • Salt and Pepper to taste
  • 2 Tablespoons all purpose flour (to be used as a thickening agent). Recipe can be made without flour for those following a gluten-free diet.
  • For Potato Top
  • 5-6 Medium Yukon Gold Potatoes
  • 1/4 Cup whipping cream or half & half
  • 1/4 Cup butter
  • 1/8 Cup sour cream
  • 2 Tablespoons stoneground mustard
  • 1 Tablespoon horseradish
  • Salt and pepper to taste

Step 1 – Prepare Lamb Mixture

Melt 2 tablespoons butter in a large skillet over medium high heat.

Add the lamb and cook until it begins to brown.

Add onions, garlic, carrots, and a dash each of salt and pepper. Continue to cook until onions and carrots are softened and meat is cooked through.

Add tomato paste, rosemary, and thyme and stir for about a minute.

Add flour (if desired to thicken).

Add Worcestershire sauce and chicken stock, stirring to combine.

Reduce heat to medium low and cover.  Simmer until thickened – about 20-25 minutes.

Begin Step 2 while lamb mixture is cooking.

Step 2 – Prepare the Lamb Mixture

Wash potatoes well and remove any blemishes.

Cut potatoes into wedges leaving skin on.

Place potato wedges in pot of boiling water with a pinch of salt and boil until tender enough to mash (20-25 minutes).

Mash potatoes with butter, milk, sour cream, mustard, horseradish, and salt and pepper to taste.

Step 3 – Assemble, Bake, and Serve

Preheat oven to 400 degrees.

Spoon the meat mixture into a lightly buttered 6 cup glass baking dish.

Top with potatoes.  Smooth the top and cover the lamb mixture completely to the edges.

Place baking dish on a sheet pan to catch any sauce that bubbles over.

Bake for 25 minutes on middle rack or until potatoes begin to brown, and lamb mixture is bubbling.

Cool for 5 minutes or so before serving.