Name: Classic Shepherd's Pie with Lamb
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 2 1/2 pounds Yukon gold potatoes ((peeled and cut into chunks)); 1 cup parsnips ((peeled and sliced)); 3 Tablespoons unsalted butter; 1/4 cup heavy cream or whole milk ((I used unsweetened CashewMilk)); 1 Tablespoon chopped parsley; sea salt and black pepper to taste; 2 Tablespoons olive oil; 1 cup chopped yellow onion; 2 large cloves garlic ((minced)); 2 pounds ground lamb; 3 Tablespoons all-purpose flour; 3 Tablespoons tomato paste; 1 Tablespoon chopped, fresh rosemary ((or 1 teaspoon dried)); 1 Tablespoon chopped parsley; 1 Tablespoon fresh thyme leaves ((or 1 teaspoon dried)); 1 teaspoon paprika; 1 cup beef stock; 1/2 cup red wine; 2 Tablespoons Worcestershire sauce; 10 ounce package frozen peas and carrots ((defrosted)); sea salt and pepper to taste

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

Jump to Recipe

Classic Shepherd’s Pie with Lamb and fluffy mashed potatoes is comfort food at it’s finest! This isn’t just food to serve for St. Patrick’s Day, this is a soul soothing meal the whole family will love. Yes you can substitute ground beef or turkey for the lamb if you are not a fan, but then you are technically making Cottage Pie…..

Just look at that yumminess, who would not fall in love with this Classic Shepherd’s Pie with Lamb?

What is the difference between Cottage Pie and Shepherd’s Pie?

Cottage Pie was first created way back in the 17th century when potatoes were first introduced as an edible crop for the poor, aka rural workers that lived in cottages. Both terms are used interchangeably in America, but most Europeans and Australians will school you on the difference between using lamb in “Shepherd’s Pie” and not beef. As I learned first hand after I posted my Sheep Herder’s Pie, but more on that in a minute!!

Both Cottage Pie and Shepherd’s Pie are made with minced meat, a gravy made with onions and other vegetables such as carrots and peas. There is no traditional crust with either pie, they are both topped with mashed potato. Some old cookbook recipes are made with leftover meat of any kind and a bottom crust of mashed potato in addition to the top layer!

Why do they call it Shepherd’s Pie?

Because a shepherd looks after sheep. Seriously!

How do you make Shepherd’s Pie with Lamb?

Preheat oven to 350 degrees.

To make the potato topping:

Place the potatoes and parsnips in a large pot. Cover with water and heat over high heat. Bring to a boil, reduce heat to medium and cook until fork tender, about 15 to 20 minutes…..

Remove from heat and drain.

Combine the potatoes, parsnips, and butter in a large bowl. Add the milk, parsley, salt and pepper. Beat/mash until smooth and creamy. Set aside…..

Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until they begin to soften, about 3 to 4 minutes…..

Add the garlic, stir and cook for one minute.

Add the lamb and cook until browned, breaking it apart with a wooden spoon…..

Drain the fat from the pan…..

Stir in the flour and cook until golden brown, about 2 minutes…..

Stir in the tomato paste, thyme, rosemary, paprika, 1/4 teaspoon of pepper, and 1 Tablespoon of parsley…..

Add the beef stock, wine (if using), Worcestershire sauce, peas and carrots. Cook stirring constantly until the mixture starts to thicken, about 3 to 4 minutes.

Pour into a 9-inch, deep-dish pie pan or leave in the 12-inch cast iron skillet.

Scoop the potato mixture into a large freezer, zipper bag fitted with a large, fluted tip. Pipe the potato mixture over the meat until the entire pie is covered…..

Place the pan/skillet on top of a baking sheet and place in the oven. Bake until the potatoes are golden brown, 30 to 35 minutes*…..

OMGosh, so delicious!! I never get tired of eating Shepherd’s Pie! 🙂

Notes:

*My potatoes never brown in the oven, any oven! Turn on the broiler for about 5 minutes to give your pie a tan.
Your Shepherd’s Pie will be very loose while it is still hot. After an hour or two is will set-up and hold together better.
Classic Shepherd’s Pie with Lamb is just as delicious the next day, making it perfect for leftovers!
If you do not wish to use red wine, simply substitute with additional beef stock.

Items used to make this meal: {affiliate links}

Other Classic Dishes for you to try:

Sheep Herder’s Pie – So this is actually Cottage Pie
Whole 30 Shepherd’s Pie (Paleo too)
Fisherman’s Pie – for those who want a lighter, non-meat pie
Guinness Steak Pie – for those that like chunks of beef and a “real” pie crust
Instant Pot Irish Beef Stew

I loooooove this time of year! Enjoy!!