Lamb · British
Shepherd's Pie with Ground Lamb
A true shepherd's pie is made with lamb (with beef it's a cottage pie). We use organic, grass-fed ground lamb plus a little of our minced lamb organs, which melt into the gravy and add iron, vitamin A and B12 along with a deeper, savory taste. Topped with fluffy mash, it's the ultimate family comfort dish.
- Prep25 min
- Cook60 min
- Total85 min
- Servings6
Ingredients
- 700 g ground lamb $345
- 150 g minced lamb organs $130
- 1 cup chicken bone broth $235
- 1 onion, 2 carrots and 1 celery stalk, finely diced
- 2 garlic cloves, minced
- 2 tbsp tomato paste, 1 tbsp flour and 1 tbsp Worcestershire sauce
- 1 tsp thyme and 1 tsp chopped rosemary
- 1 cup frozen peas
- 1.2 kg potatoes, 60 g butter, 1/2 cup warm milk
- 50 g grated cheddar (optional), salt and pepper
Instructions
- Boil the peeled potatoes in salted water until tender, drain, and mash with the butter and milk. Season well.
- Brown the ground lamb in a large pan over medium-high heat. Add the minced organs and cook 2 minutes more.
- Add the onion, carrot and celery and cook 8 minutes until soft. Stir in the garlic.
- Add the tomato paste and flour and cook 1 minute, then pour in the bone broth and Worcestershire sauce. Add the herbs.
- Simmer 15 minutes until thick and glossy. Stir in the peas and season.
- Spread the filling in a baking dish and top with the mash, roughing up the surface with a fork. Sprinkle with cheese if using.
- Bake at 200 °C for 25-30 minutes until golden and bubbling at the edges. Rest 10 minutes before serving.
Tips
- If you're new to organ meat, start with 100 g; you won't notice it in the gravy.
- The filling freezes well; make a double batch for an easy weeknight dinner.
