Shepherds Pie with Northern Isles Lamb Sausage and

Name: Shepherds Pie with Northern Isles Lamb Sausage and Potato-Horseradish Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds russet or Yukon gold potatoes, or a mixture; Kosher salt; 1/2 cup milk; 4 tablespoons butter, at room temperature; 1 1/2 teaspoons freshly grated horseradish or unseasoned prepared horseradish; 1/2 teaspoon freshly ground white pepper; 2 tablespoons butter; 16 pearl onions, peeled; 2 carrots, peeled and finely chopped; 2 ribs celery, finely chopped; 1 pound Northern Isles Lamb Sausage (page 105); 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme; 2 tablespoons tomato paste; 2 dashes of Worcestershire sauce; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground white pepper; 1 cup water

Servings: persons

2 pounds russet or Yukon gold potatoes, or a mixture
Kosher salt
1/2 cup milk
4 tablespoons butter, at room temperature
1 1/2 teaspoons freshly grated horseradish or unseasoned prepared horseradish
1/2 teaspoon freshly ground white pepper
2 tablespoons butter
16 pearl onions, peeled
2 carrots, peeled and finely chopped
2 ribs celery, finely chopped
1 pound Northern Isles Lamb Sausage (page 105)
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
2 tablespoons tomato paste
2 dashes of Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon freshly ground white pepper
1 cup water

1
To make the crust, peel the potatoes and cut them into 1 1/2-inch chunks.
2
Place them in a pot, add water to cover generously and a large pinch of salt, cover, and bring to a boil over high heat.
3
Boil briskly until the potatoes are a bit beyond fork-tender, almost collapsing, about 10 minutes.
4
Drain in a colander and, while the potatoes are still moist, return them to the pot.
5
Let cool briefly until no longer steaming.
6
Add the milk, butter, and horseradish and mash with a potato masher or sturdy wire whisk until no longer chunky, almost creamy.
7
Whisk in 1 teaspoon salt and the pepper, taste, and adjust the seasoning with more salt and pepper if desired.
8
Set aside in a warm place.
9
Preheat the oven to 400F.
10
To make the filling, melt the butter in a large saute pan over medium heat.
11
Add the pearl onions, carrots, and celery, stir to mix, and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes.
12
Add the lamb sausage and continue cooking, stirring to break up the clumps, until no longer pink, 3 to 4 minutes.
13
Add the thyme, tomato paste, Worcestershire, salt, pepper, and water and stir to mix.
14
Bring to a boil over medium heat and cook until slightly thickened, about 3 minutes.
15
To assemble the pie, transfer the filling to a 2-quart baking dish, preferably one that can segue from oven to table for ease of serving.
16
Spread the mashed potatoes across the top and, with a fork or spoon, lift them into decorative peaks here and there.
17
Bake until the top is golden around the edges and across the peaks, 30 to 35 minutes.
18
Serve hot, directly from the baking dish.

908

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 pounds russet or Yukon gold potatoes, or a mixture, Kosher salt, 1/2 cup milk, 4 tablespoons butter, at room temperature, and more.

Yes, Shepherds Pie with Northern Isles Lamb Sausage and Potato-Horseradish Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Shepherds Pie with Northern Isles Lamb Sausage and Potato-Horseradish Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions