Shepherds Pie Braised Lamb (Print)
Tender lamb and vegetables topped with creamy mashed potatoes baked until golden brown.
# Ingredient List:
→ For the Braised Lamb
01 - 2 lbs boneless lamb shoulder, cut into 1-inch cubes
02 - 2 tbsp olive oil
03 - 1 large onion, finely chopped
04 - 2 carrots, diced
05 - 2 celery stalks, diced
06 - 4 garlic cloves, minced
07 - 2 tbsp tomato paste
08 - 1 cup dry red wine
09 - 2 cups beef or lamb stock
10 - 1 tbsp Worcestershire sauce
11 - 2 tsp fresh thyme leaves
12 - 2 tsp fresh rosemary, chopped
13 - 2 bay leaves
14 - Salt and freshly ground black pepper, to taste
→ For the Vegetable Layer
15 - 1 cup frozen peas
16 - 1 cup diced parsnips
17 - 1 cup diced carrots
18 - 1 cup diced mushrooms
19 - 1 tbsp flour for thickening
→ For the Mashed Potato Topping
20 - 2 lbs russet potatoes, peeled and quartered
21 - 4 tbsp unsalted butter
22 - 1/2 cup whole milk
23 - Salt and white pepper, to taste
24 - 1/4 cup grated Parmesan cheese
# How-To Steps:
01 - Preheat oven to 350°F.
02 - Heat olive oil in a large Dutch oven over medium-high heat. Season lamb with salt and pepper; sear in batches until browned on all sides. Remove and set aside.
03 - In the same pot, add onion, carrots, celery, and garlic. Sauté for 5-7 minutes until softened.
04 - Stir in tomato paste; cook 1 minute. Deglaze with red wine, scraping up browned bits from the bottom.
05 - Return lamb to pot. Add stock, Worcestershire sauce, thyme, rosemary, and bay leaves. Bring to a simmer. Cover and braise in the oven for 1 hour 30 minutes, or until lamb is fork-tender.
06 - Remove bay leaves. Stir in peas, parsnips, mushrooms, and extra carrots. Simmer uncovered on the stovetop for 10 minutes. If sauce is thin, sprinkle in flour and stir to thicken. Adjust seasoning.
07 - Cook potatoes in salted boiling water until tender, about 15-20 minutes. Drain, mash with butter and milk, and season with salt and pepper. Stir in Parmesan if desired.
08 - Transfer lamb and vegetable mixture to a large baking dish. Spread mashed potatoes evenly on top, creating peaks with a fork.
09 - Bake at 400°F for 25-30 minutes, or until the top is golden and filling bubbles at the edges. Rest for 10 minutes before serving.
# Expert Suggestions:
01 -
- The lamb transforms into something impossibly tender after braising, practically melting into each spoonful
- That golden potato crust creates the most satisfying contrast against the rich, savory filling underneath
- Leftovers somehow taste even better the next day, if they last that long
02 -
- Patting the lamb completely dry before searing makes the difference between nicely browned meat and gray, steamed cubes
- Letting the potato topping rest for 10 minutes after baking helps it set, making serving much cleaner and easier
03 -
- Use a potato ricer if you have one—the texture becomes impossibly smooth and restaurant-quality
- Brush the potato topping with a little beaten egg before baking for an extra golden, glossy finish