Spring Lamb Shepherds Pie Recipe

Name: Spring Lamb Shepherds Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 pounds boneless shoulder of lamb, preferably organic; 2 tablespoons flour; Sea salt and freshly ground black pepper; 2 glugs of olive oil; 1 red onion, peeled and roughly chopped; 2 sticks of celery, trimmed and roughly chopped; 1 carrot, peeled and roughly chopped; 2 ounces pancetta, roughly chopped; 2 cloves of garlic, finely chopped; A small bunch of fresh rosemary, leaves picked; 1 x 14 ounce can of plum tomatoes, chopped; 1 cup lamb or vegetable stock, preferably organic; 2 1/4 pounds Desiree or other thin-skinned red potatoes; 3/4 cup milk; 2 knobs of butter

Servings: persons

2 1/4 pounds boneless shoulder of lamb, preferably organic
2 tablespoons flour
Sea salt and freshly ground black pepper
2 glugs of olive oil
1 red onion, peeled and roughly chopped
2 sticks of celery, trimmed and roughly chopped
1 carrot, peeled and roughly chopped
2 ounces pancetta, roughly chopped
2 cloves of garlic, finely chopped
A small bunch of fresh rosemary, leaves picked
1 x 14 ounce can of plum tomatoes, chopped
1 cup lamb or vegetable stock, preferably organic
2 1/4 pounds Desiree or other thin-skinned red potatoes
3/4 cup milk
2 knobs of butter

1
Preheat the oven to 375F.
2
Trim any large bits of fat off the lamb, then cut the meat into chunks and put small batches into the food processor until minced roughly ground.
3
Place the ground meat in a bowl, then add the flour and seasoning and toss until evenly coated.
4
Heat a large pan and, when its nice and hot, add the olive oil and lamb and fry until browned all over.
5
Add the onion, celery, carrot, pancetta and garlic to the pan, and throw in a large pinch of rosemary leaves and the tomatoes.
6
Pour in the stock and stir well so the mixture doesnt stick to the bottom of the pan.
7
Leave in the same pan or transfer to an ovenproof dish, cover and bake in the oven for an hour.
8
Meanwhile, peel the spuds, boil them in salted water until cooked through, then drain well.
9
Heat the milk gently then pour over the potatoes.
10
Add a knob of butter and mash well until smooth and creamy.
11
Melt the remaining butter in a frying pan.
12
When it starts to bubble, throw in the rosemary and fry until crisp.
13
Drain, and add the rosemary to the mashed potatoes with salt and freshly ground black pepper.
14
Take the lamb out of the oven, spoon over the mashed potatoes, then turn up the temperature to 400F and bake for about 20 minutes or until bubbling and crispy and brown on top.

1842

kcal

Calories

146

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-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 15 ingredients. The key ingredients include: 2 1/4 pounds boneless shoulder of lamb, preferably organic, 2 tablespoons flour, Sea salt and freshly ground black pepper, 2 glugs of olive oil, and more.

Yes, Spring Lamb Shepherds Pie 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!

Spring Lamb Shepherds Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions