Shepherds Pie Braised Lamb (Printable version)
Comforting dish of braised lamb and vegetables topped with creamy mashed potatoes and baked golden.
# 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 (or 1 tsp dried)
12 - 2 tsp fresh rosemary, chopped (or 1 tsp dried)
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 (extra, optional)
18 - 1 cup diced mushrooms
19 - 1 tbsp flour (for thickening, optional)
→ 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 (optional)
# How to Make It:
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 of the pot.
05 - Return lamb to pot. Add stock, Worcestershire sauce, thyme, rosemary, and bay leaves. Bring to a simmer.
06 - Cover and braise in the oven for 1 hour 30 minutes, or until lamb is fork-tender.
07 - Remove bay leaves. Stir in peas, parsnips, mushrooms, and extra carrots if using. Simmer uncovered on the stovetop for 10 minutes. If sauce is thin, sprinkle in flour and stir to thicken. Adjust seasoning.
08 - Meanwhile, 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.
09 - Transfer lamb and vegetable mixture to a large baking dish. Spread mashed potatoes evenly on top, creating peaks with a fork.
10 - 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 braised lamb becomes impossibly tender, practically falling apart under your fork after hours of gentle cooking
- That golden mashed potato crust creates the most incredible contrast against the rich, savory filling underneath
- Leftovers somehow taste even better the next day, if you manage to have any
02 -
- Dont skip searing the lamb properly, those browned bits create the foundation of your sauces flavor
- Let the finished pie rest for at least 10 minutes before serving, otherwise the filling will slide everywhere when you cut it
03 -
- Russet potatoes make the fluffiest topping, but Yukon Golds work if you prefer more texture
- Grate a little nutmeg into your mashed potatoes, it adds this subtle warmth that people cant quite identify but absolutely love