Shepherd's Pie

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Servings: 4



  1. Start by peeling (if desired) and cubing the potatoes and filling a large pot with enough water to cover them by 2 inches. Bring to a boil and cook until the potatoes are fork-tender, about 20 minutes.
  2. While the potatoes are cooking, preheat the oven to 375 degrees F and heat the oil over medium-high heat in a large saute pan.
  3. Chop your onions and carrots, and add them to your saute pan.
  4. Add the ground lamb to the pan as well. Cook until browned, 8 to 10 minutes; drain the fat. In the meantime, chop your herbs.
  5. Add the carrot/onion/lamb mixture back to the pan, and add the chicken broth, tomato paste, and herbs to the pan.
  6. Give it a stir; then, pour the lamb/veggie mixture into a fairly deep casserole dish.
  7. Your potatoes should be tender by now. Go ahead and drain them and place the potatoes in a large bowl. Mash up the potatoes and add the butter, milk, and salt.
  8. Spread the potato mixture over the meat mixture, and bake for 30 to 35 minutes.
  9. Add grated cheese and bake for an additional 5-10 minutes (or until the cheese melts). Serve and enjoy! :)


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