Loaded Shepherd’s Pie With Lamb

Why You’ll Love This Recipe

I love how this dish delivers all the comfort of a traditional shepherd’s pie but amps it up with real depth from ground lamb, herbs, and a few extras in the mashed potato topping. It’s a full meal in one dish—meat, veggies, and starch all baked together into a golden, bubbling masterpiece. It reheats beautifully, makes great leftovers, and tastes even better the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For The Lamb Filling

• Ground lamb

• Olive oil or butter

• Yellow onion, chopped

• Garlic cloves, minced

• Carrots, diced

• Frozen peas

• Tomato paste

• Worcestershire sauce

• Fresh rosemary or thyme, chopped

• Beef or lamb broth

• All-purpose flour (to thicken the filling)

• Salt and pepper

For The Mashed Potato Topping

• Russet or Yukon Gold potatoes, peeled and cubed

• Butter

• Whole milk or cream

• Shredded cheddar cheese (optional, for a loaded topping)

• Sour cream (optional, for extra creaminess)

• Salt and pepper

• Fresh chives or parsley for garnish (optional)

Directions

1. I start by boiling the potatoes until fork-tender, then drain and mash them with butter, milk, and any optional add-ins like cheese or sour cream. I season them to taste and set aside.

2. While the potatoes cook, I heat olive oil in a skillet over medium heat and sauté onions, garlic, and carrots until softened.

3. I add the ground lamb and cook until browned, breaking it up with a spoon. I stir in tomato paste, Worcestershire sauce, herbs, and flour to coat the mixture.

4. I pour in broth and let it simmer until thickened. I stir in peas, season with salt and pepper, and remove from heat.

5. I transfer the lamb filling into a baking dish, then spread the mashed potatoes evenly over the top. I fluff the surface with a fork for extra browning.

6. I bake at 400°F (200°C) for 20–25 minutes, or until the top is lightly golden and the filling is bubbling. I let it rest a few minutes before serving.

Servings And Timing

This recipe makes about 6 servings. It takes around 20–25 minutes to prep and 25–30 minutes to bake, so I usually have it ready in about 50–60 minutes.

Variations

Sometimes I swap half of the potatoes for mashed cauliflower to lighten it up. I’ve also added corn or green beans to the filling or topped the mashed potatoes with breadcrumbs and more cheese for a crunchy finish. If I want to go extra-rich, I stir a beaten egg into the mashed potatoes before baking.

Storage/Reheating

Leftovers keep well in the fridge for up to 4 days. I reheat individual portions in the microwave or warm the entire dish in the oven at 350°F until heated through. It can also be frozen—just wrap it tightly and bake from frozen with extra time.

FAQs

Can I Use Ground Beef Instead Of Lamb?

Yes, I’ve made it with ground beef when I didn’t have lamb. It changes the flavor slightly, but it’s still delicious and comforting.

How Do I Prevent A Runny Filling?

I make sure to simmer the meat mixture long enough for it to thicken and use a bit of flour to help bind the sauce. The filling should be rich and spoonable, not soupy.

What Potatoes Work Best?

I usually use russet for fluffiness or Yukon Gold for creaminess. Both mash well and hold up nicely during baking.

Can I Make It Ahead?

Yes, I assemble it earlier in the day, cover, and refrigerate. When ready to eat, I bake it as directed—just add 10 minutes if it’s coming straight from the fridge.

How Do I Get A Golden Top?

I rough up the surface of the mashed potatoes with a fork before baking to create ridges. Sometimes I broil it for a minute or two at the end for extra browning.

Conclusion

Loaded Shepherd’s Pie With Lamb is everything I want in a comforting, all-in-one dish. It’s rich, hearty, and layered with bold flavor, tender vegetables, and creamy mashed potatoes. Whether I’m making it for family dinner or meal prepping for the week, it always feels like a warm and satisfying classic with a little something extra.

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