Lamb Shepherd’s Pie

Yield serves 6
RECIPE Ingredients
  • 2 pounds Yukon gold potatoes, peeled and cut into 2” chunks
  • 4 tablespoons unsalted butter
  • ⅓ cup half & half
  • 3 ounces Irish cheddar cheese, grated
  • Kosher salt and freshly ground black pepper
  • 1 egg yolk
  • Neutral oil, we used avocado oil
  • 1 medium onion, finely chopped
  • 2 medium carrots, peeled and finely diced
  • 1 rib celery, finely chopped
  • 2 cloves garlic, smashed and finely chopped
  • 1 teaspoon chopped fresh thyme leaves
  • ½ teaspoon chopped fresh rosemary
  • 2 pounds Ground Lamb or Grass-fed Ground Lamb
  • 1 tablespoon tomato paste
  • 1 teaspoon anchovy paste
  • 2 tablespoons all-purpose flour
  • 1 container Veal Demi-Glace
  • 1 teaspoon Worcestershire sauce
Recipe notes
With a traditional mix of ground lamb, aromatic vegetables, rich sauce, and creamy cheddar mashed potatoes, this shepherd’s pie is both ultra-comforting and easy to make.
RECIPE Preparation
  1. Preheat oven to 400 degrees F.
  2. In a large pot of salted water, boil potatoes until very tender, about 12-15 minutes. Drain well and return back to the pot. Add butter. Mash potatoes until smooth; add half & half, cheddar, egg yolk, and season with salt and pepper, to taste. Fold gently until evenly combined being careful not to overwork. Set aside, uncovered.
  3. In a large skillet over medium-high flame, heat about a tablespoon of oil. Add onion, carrots, and celery; saute until just softened, about 3-5 minutes then add garlic, thyme, and rosemary; saute about 2 minutes more. Remove vegetable mixture to a bowl and set aside.
  4. To the same pan add lamb; season with salt and pepper. Brown the lamb well, breaking up any large chunks with a spatula as needed. Add vegetables back to the pan and stir in tomato and anchovy pastes, coating well; cook for about 3 minutes. Sprinkle flour over the mixture and stir to combine; cook about 5 minutes more then stir in demi-glace and Worcestershire sauce. Bring mixture to a boil, reduce to low and simmer until thickened, about 10-15 minutes.
  5. Spread the lamb mixture in a casserole dish in an even layer. Put dollops of the mashed potato mixture over the lamb and spread evenly using an off-set spatula. Using a fork, make hashmarks over the top of the potatoes. Place the casserole dish on a rimmed sheet pan and bake until the potatoes begin to brown, about 25-30 minutes. Rest shepherd’s pie for at least 10 minutes before serving.