When you think of the most comforting dish for a cool evening, Shepherd’s Pie rises to the top. This classic comfort food dish is a rich, savory experience that transforms simple ingredients into a deeply satisfying meal. At its heart is premium ground American lamb, which develops a complex flavor foundation, cooked alongside a mirepoix of vegetables that add depth and sweetness.
The magic of Shepherd’s Pie lies in its layers: a thick, gravy-like sauce created from red wine and stock, infused with fresh herbs that perfectly complement the lamb’s natural flavors. Tender peas are added at the end, bringing a burst of freshness and color to the filling. All of this is crowned with creamy mashed potatoes that seal in the warmth and provide a luxurious, velvety contrast to the robust filling below. Each bite delivers a perfect balance of textures—tender meat, soft vegetables, and a luscious sauce that speaks to pure comfort.
Watch the Recipe Video
This recipe was created in partnership with the American Lamb Board. All thoughts and opinions are always my own.
Ingredient Notes
- Ground American Lamb – Look for ground lamb with 10-15% fat content, but whatever percentage you can find will work.
- Mirepoix (the Veggies) – The classic combination of diced onions, carrots, celery and garlic.
- Stock – Preferably homemade chicken stock or stock that is low-sodium. For an even richer sauce, use lamb stock.
- Worcestershire sauce – Adds a wonderful, savory umami layer of flavor.
- Flour – Used as a thickener for the gravy. Cornstarch can be substituted; just create a slurry before adding it.
- Frozen peas – added at the end for a bright, fresh pop.
Sourcing American Lamb
When we have the opportunity to enjoy premium ingredients that are raised right near our home, we should take it. Lamb is definitely one that is ideal to source from our local farmers and ranchers who take pride in bringing you the best. This not only ensures that we support our local economies, but also gets us the freshest products.
Ask your local butcher for locally sourced American Lamb. Here in San Diego my go-to small business butchers are The Wise Ox, Sepulveda Meats, and Siesel’s Meats. If you are having trouble finding what you are looking for, visit the Where to Buy American Lamb page.
Cooking Method: The Oven or the Smoker
While Shepherd’s Pie is traditionally baked in the oven, you can also cook it in the smoker. Both methods produce delicious results. The mashed potatoes will absorb some of the smoke flavor, and for an even more intense smoky profile, try smoking the pie at a lower temperature (275°F) for a longer period.
To create a next-level smoky filling, try using shredded slow-smoked lamb shoulder and incorporate it into the sauce. Personally, I’m partial to ground lamb for this dish, appreciating its ultra-tender texture and flavor. However, if you’re already smoking a lamb shoulder and have leftovers, transforming them into a Shepherd’s Pie is a wonderful way to repurpose the meat.
Justin’s Tips
- Drain the Fat – To avoid a greasy Shepherd’s Pie, spoon off all but 2 tablespoons of the fat after cooking the ground lamb.
- Season in Layers – For the most flavor, season each step with a little salt.
- Finish Under the Broiler – To get the perfect golden top, flash the Shepherd’s Pie under the broiler after it comes out of the oven or the smoker.
Serving Suggestions
Shepherd’s Pie is a complete meal in itself, but I love to serve it with a light veggie side dish like tender green beans or buttery carrots or bright green salad.
To drink – serve a glass of the same wine you added to the sauce, or a cold glass of dry Irish Stout for Saint Patrick’s Day.
Shepherd’s Pie
Ingredients
For the Filling
- 1 tablespoon vegetable oil
- 1 1/2 pounds ground American Lamb
- 1 medium yellow onion finely diced (about 1 cup)
- 2 medium carrots diced
- 2 celery ribs diced
- 2 garlic cloves minced
- 2 tablespoons tomato paste
- 3 tablespoons dry red wine
- 1 cup chicken lamb or beef stock (preferably homemade)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried
- 1 bay leaf
- 2 tablespoons all-purpose flour
- 1/2 cup frozen peas
- Kosher salt and freshly ground black pepper to taste
For the Mashed Potato Topping
- 2 pounds Russet potatoes peeled and cut into 1 to 2-inch cubes
- 4 tablespoons unsalted butter room temperature
- ½ cup whole milk or heavy cream warmed
- Kosher salt and freshly ground black pepper to taste
For Garnish
- Thinly sliced green onions or chopped fresh parsley
Instructions
Preheat
- Preheat your oven or smoker to 375° F.
Prepare the Mashed Potatoes
- Rinse the peeled and diced potatoes, then place in a large pot and cover with cold water by 1 inch.
- Bring to a boil, season the water with salt, then reduce the heat to a simmer and cook until the potatoes are fork-tender, about 15 to 20 minutes.
- Drain thoroughly in a colander, then return potatoes to the hot pot over low heat for 1 to 2 minutes to evaporate excess moisture.
- Mash the potatoes using a potato masher, ricer, or food mill.
- Fold in butter and ¾ of the warm milk or cream. Season generously with salt and pepper.
- Cover tightly with plastic wrap to keep warm. Before topping the pie, stir in the remaining warm milk for a spreadable consistency.
Make the Filling
- Heat oil in a large skillet over medium-high heat until it starts to shimmer.
- Add the ground lamb and season with salt. Cook until browned, breaking up any clumps with a wooden spoon, about 3 to 4 minutes.
- If there's excess fat, tilt the pan and spoon off all but 2 tablespoons from the pan.
- Reduce heat to medium-low. Add the onion, carrot, and celery and cook until softened, 4 to 6 minutes.
- Add the garlic and cook for 1 minute until fragrant.
- Stir in the tomato paste and cook for 1 minute.
- Add the red wine to deglaze the pan, scraping up any browned bits from the bottom. Cook 1 to 2 minutes until the wine has mostly evaporated.
- Add the stock, Worcestershire sauce, thyme, bay leaf, and sprinkle the flour over the mixture, stirring well to incorporate.
- Bring to a simmer and cook until the mixture thickens to a gravy-like consistency, about 5 to 7 minutes.
- Stir in the frozen peas, taste test and season with salt and pepper as needed. Remove from heat and discard the bay leaf.
Assemble and Bake or Smoke
- If using a separate baking dish, transfer the filling now. Otherwise, keep the filling in the cast iron skillet.
- Carefully spread the mashed potatoes over the filling using a spatula, ensuring it reaches the edges.
- Use a fork to “rake” a decorative pattern on top of the potatoes.
- Bake for 25 to 30 minutes until the filling is bubbling, rotating halfway through for even browning.
Finishing Touch
- Optional: For a more golden top, place the Shepherd’s Pie under a broiler for 2 to 3 minutes, watching carefully to avoid burning.
- Let it cool for 5 to 10 minutes, then sprinkle on the sliced scallions or parsley just before serving. Enjoy!
Video
Notes
- Make-ahead option: Fully assemble with mashed potatoes on top, cover with plastic wrap, and refrigerate for up to 2 days. Add 15 minutes to cooking time if baking from refrigerated.
- The ground lamb can be cooked in batches for better browning.
- The USDA recommends an internal temperature of 160°F for ground lamb.
- Cooking vessel: Bake or smoke in a 10” cast iron skillet, or a 10×13 baking dish.
- This recipe can be made in individual portions using mini cast iron skillets. Reduce cooking time by about 10 minutes.
- For a smokier result, smoke the Shepherd’s Pie at 275°F for 45 to 60 minutes.
- Smoked lamb shoulder can be substituted for ground lamb.
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Absolutely superb! Couldn’t stop eating it. I also like the fact that you can prep it all in advance and just pop it in the oven when you’re ready. Definitely will make this over and over again.
One suggestion: Turning the pot at the half-way point while baking in the oven helps the topping brown evenly.
Sounds amazing, GV! Love the suggestion about turning it halfway through baking for even browning. I’ll add that to my tips list. Thank you!