This Classic Shepherd's Pie recipe is made with lamb and topped with fluffy mashed potatoes! © COOKING WITH CURLS
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3.6 from 5 votes

Classic Shepherd's Pie with Lamb

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. 
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Main Course
Cuisine: British, Irish
Servings: 8 servings
Calories: 552kcal
Author: Lisa Johnson


For the Potato Topping

  • 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

For Meat Filling

  • 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


For 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.

For the Meat Filling

  • 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 in a preheated 350 degree oven until the potatoes are golden brown, 30 to 35 minutes*.


  • *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.


Calories: 552kcal | Carbohydrates: 32g | Protein: 25g | Fat: 35g | Saturated Fat: 15g | Cholesterol: 94mg | Sodium: 265mg | Potassium: 1187mg | Fiber: 6g | Sugar: 3g | Vitamin A: 3855IU | Vitamin C: 29mg | Calcium: 103mg | Iron: 7.8mg