Lamb Mince Shepherd's Pie
A classic shepherd's pie with lamb mince, rich gravy, and tender vegetables topped with fluffy golden garlic mashed potatoes.
Ingredients
Lamb Mince Filling
- 1 tablespoon olive oil
- 1 large onion (chopped)
- 2 carrots (peeled and sliced)
- 4 teaspoons garlic (minced)
- 1 pound lamb mince (ground lamb)
- 2 tablespoons tomato paste
- 1 tablespoon worcestershire
- 2 cup lamb stock (or beef stock)
- ¾ cup sweet peas
- 1½ teaspoons dried thyme (or, 1 tablespoon fresh)
- 1 teaspoon dried rosemary (or, 1 tablespoon fresh)
- 1 teaspoon coarse salt
- ½ teaspoon ground black pepper
Mashed Potato Topping
- 1` pound potatoes (yukon gold or other variety) (peeled and cubed into 2 inch pieces)
- ½ cup butter
- ½ cup heavy cream
- 1 teaspoon coarse salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
Instructions
Lamb Mince Filling
- Preheat oven to 400°F. Grease a a 1½-quart casserole dish.
- In a large skillet preheat olive oil over medium-high heat. Add onion and carrots. Saute until tender.
- Add garlic to the skillet and saute 2 minute.
- Add ground lamb and cook until browned, stirring periodically.
- Stir in tomato paste tomato paste and cook for 3 to 4 minutes.
- Add peas, stock, worcestershire, thyme, rosemary, salt, and pepper. Stir until incorporated.
- Reduce heat to a simmer and cook until liquid is reduced to about 20% and starts to thicken, about 10 minutes.
- Transfer mixture to the casserole dish.
Mashed Potato Topping
- In a saucepan, boil water and add potatoes. Cook until the potatoes are very tender, about 15 minutes.
- While potatoes are cooking, melt butter in a small skillet. Add cream, salt, pepper, and garlic powder and stir.
- Drain the potatoes then transfer to a bowl. Using a masher or a handheld mixer, mix potatoes until they start to get smooth.
- Slowly add the warmed butter and cream mixture to the potatoes and continue mixing until fluffy and smooth.
- Dollop spoonfuls of the mashed potatoes over the top of the casserole, then spread evenly over the meat mixture.
- Bake for 25 to 30 minutes or until the pie is bubbly and potatoes are golden.
- Garnish with parsley or chives. Serve and enjoy!
Video
Kori's Tips
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- SUBSTITUTIONS: Feel free to use leftover lamb that has been cubed into bite-size pieces instead of raw ground lamb; Use beef or lamb stock.
- VARIATION: To make this keto: make a cauliflower mash with cream and butter and spread over the top like you would with traditional mashed potatoes. Omit the peas completely or substitute chopped green beans.
- TOP TIPS: To save time use pre-made mashed potatoes. This casserole can be made and frozen for a future meal. I like to double the recipe and make 2 casseroles. Eat one now and freeze the other for later!
- SERVING SUGGESTIONS: Garnish with fresh parsley or chives. Serve on its own or with a side salad, favorite steamed or roasted vegetable.
Nutrition
Calories: 501kcalCarbohydrates: 29gProtein: 20gFat: 34gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 101mgSodium: 1127mgPotassium: 922mgFiber: 5gSugar: 7gVitamin A: 4749IUVitamin C: 33mgCalcium: 108mgIron: 3mg
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