Shepherd’s Pie

This is a nice comfort food that can be frozen and reheated in a microwave. However, I usually eat it a few days in a row without freezing. Different vegetables may be added based on what you need to use. The ingredient list is a bit long, but except for the ground lamb they are things that I keep around. In the past, I would cook the meat mixture in a saucepan then transfer it to a casserole dish before covering with the potatoes, but now I make it as a one pot meal even though I do not like cleaning and keeping the “seasoning” on the cast iron pan after cooking something like this.


This recipe also uses the potato puree recipe, which has its own timings. The potatoes can be made in parallel with the simmering of the meat mixture, so the overall total timings of doing both is given here.

Prep: 15 minutes
Cook: 40 minutes
Wait: 40 minutes
Total: 1 hour, 35 minutes

Equipment Notes

  • I use a 10in cast iron skillet for this, but any 10in skillet with high sides and that can be put in the oven may be used.


  • 1lb ground lamb
  • 1/2C onion, diced finely or shredded
  • 1/2C carrots, shredded
  • 1t ground thyme
  • 1/2t ground sage
  • 1/2t ground mustard
  • 1/2t garlic granules
  • 2t fresh rosemary, chopped finely
  • 1/2t salt
  • 1t pepper
  • 1/4C tomato paste
  • 3 cloves garlic, minced
  • 1T flour (or 2t corn starch)
  • 1C dry red wine (cabernet sauvignon)
  • 1/2C beef stock
  • 1/4C worcestershire sauce
  • 1/2C frozen peas
  • 1 batch of potato puree
  • 1 egg yolk
  • 1/2C sharp cheddar
  • 1t fresh chives, sliced thinly


  1. Heat the skillet over medium high heat. Add the ground lamb and press it so it evenly covers the bottom of the pan. Cook for 6 minutes or until the bottom of the meat is slightly charred.
  2. Break up the meat. Add the onions and carrots, mix well and cook 5 minutes stirring occasionally.
  3. Add the sage, ground mustard, garlic granules, rosemary, salt, and pepper, mix well and cook 3 minutes.
  4. Add the tomato paste and minced garlic, mix well and cook 1 minute.
  5. Add the flour or corn starch, mix well and cook 1 minute.
  6. Add the wine, beef stock, and worcestershire sauce, stir well and bring to a simmer. Keep at a simmer for 20 minutes or until the liquid has mostly evaporated and the mixture is thick and not runny. Take off the heat and mix in the frozen peas. Taste for seasoning and adjust as desired.
  7. While the meat sauce is simmering, make the potato puree. When the puree is done and still on the stove on low heat, add the egg yolk and cheese to it, and mix well. By the time the potato puree is done, the meat sauce should be done and cooled slightly.
  8. Scoop the potatoes on top of the meat mixture and spread evenly across the top. It is best to do this while the potato mixture is still hot and the meat has cooled some and is firm. Use the tines of a fork to lightly scrape the top of the potatoes, (I used a circular pattern in the picture for this recipe).
  9. Put in a 400°F / 204°C oven for 30 minutes or until the potatoes are lightly charred. For more color, the pie may be put under the broiler for a minute or two.
  10. Sprinkle the chives on top and let rest at least 10 minutes before serving so the meat mixture has time to cool and firm up slightly.


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