A Word From The Cook

“Fresh rosemary and thyme add fragrance to the lamb in this traditional Shepherds Pie recipe.”


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
  1. Step 1 – Prepare Lamb Mixture
    1. Melt 2 tablespoons butter in a large skillet over medium high heat.
    2. Add the lamb and cook until it begins to brown.
    3. 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.
    4. Add tomato paste, rosemary, and thyme and stir for about a minute.
    5. Add flour (if desired to thicken).
    6. Add Worcestershire sauce and chicken stock, stirring to combine.
    7. Reduce heat to medium low and cover.  Simmer until thickened – about 20-25 minutes.
    8. Begin Step 2 while lamb mixture is cooking.
  2. Step 2 – Prepare the Lamb Mixture
    1. Wash potatoes well and remove any blemishes.
    2. Cut potatoes into wedges leaving skin on.
    3. Place potato wedges in pot of boiling water with a pinch of salt and boil until tender enough to mash (20-25 minutes).
    4. Mash potatoes with butter, milk, sour cream, mustard, horseradish, and salt and pepper to taste.
  3. Step 3 – Assemble, Bake, and Serve
    1. Preheat oven to 400 degrees.
    2. Spoon the meat mixture into a lightly buttered 6 cup glass baking dish.
    3. Top with potatoes.  Smooth the top and cover the lamb mixture completely to the edges.
    4. Place baking dish on a sheet pan to catch any sauce that bubbles over.
    5. Bake for 25 minutes on middle rack or until potatoes begin to brown, and lamb mixture is bubbling.
    6. Cool for 5 minutes or so before serving.
    7. Enjoy!