Shepherd’s Pie Recipe

Dried herbs season ground lamb for this Shepherds Pie Recipe with a mashed potato topping.


| 2013 Guide to Sheep and Goats



Shepherds Pie

Mashed potatoes top this delicious Shepherd's Pie Recipe filled with ground lamb, herbs and more.

Photo By Karen Keb

MAIN ARTICLE:
Variety of Lamb Recipes for Every Occasion    

Shepherd’s Pie Recipe

1 1/2 pounds Yukon Gold potatoes, unpeeled
2 tablespoons olive oil
2 pounds ground lamb (grassfed is best)
1 tablespoon dried rosemary
1 tablespoon dried thyme
4 cloves garlic, minced
Salt and pepper
1 large carrot, peeled and grated
1 large onion, grated
1 teaspoon Worcestershire sauce
1 can (6 ounces) tomato paste 
1/4 cup red wine
1/4 cup chicken stock
1/4 cup heavy cream
3 tablespoons butter
1 egg yolk
1/4 cup finely grated Parmesan cheese

Heat oven to 400°F.

Scrub potatoes clean and place in large pot of salted water. Boil for about 20 minutes, or until easily pierced with fork.

Meanwhile, in large, deep skillet, heat olive oil for 1 minute. Add lamb and stir, breaking into fine mince. Stir in rosemary, thyme, garlic, and a little salt and pepper.

Add carrot and onion, and stir until everything is well-incorporated.





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