Shepherd's Pie
Cook time
Total time
Serves: 9x13 pan
  • olive oil
  • 1 pound ground lamb
  • 2 teaspoons all-purpose flour
  • 1 onion, diced
  • ¾ cup diced carrots (about 2 large carrots)
  • 5 stalks celery, diced
  • ½ cup white wine
  • 28-ounce can diced tomatoes, with juices
  • 1½ cups (12 ounces) low-sodium beef stock
  • 4 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 cup frozen peas, cooked according to package directions
  • 1.5 pounds potatoes, washed and chopped roughly
  • ¼ cup unsalted butter, room temperature
  • 3 tablespoons buttermilk (or regular milk)
  • ¼ cup Parmesan cheese
  • 2 teaspoons garlic powder
  • salt and pepper, to taste
  • Parmesan cheese, for sprinkling
  1. Heat 2 tablespoons of olive oil in a large pot. Over medium-high heat, cook the lamb until no longer pink. With a slotted spoon, remove the lamb to a separate bowl and set aside.
  2. Heat a bit more olive oil in the pot if needed, then add in the onion, carrots, and celery. Cover and cook until softened, about 8 minutes. Uncover and add in the wine, scraping up the brown bits on the bottom of the pan. Cook until the wine has evaporated, about 5-7 minutes.
  3. Add in the tomatoes and their juices, beef broth, garlic, oregano, and thyme. Stir to combine and bring to a boil. Add in the lamb, cover, and reduce the heat to medium-low. Allow to simmer covered for 30 minutes, then uncover and allow to simmer for about 20 minutes, until the sauce has reduced significantly. Taste and season with salt and pepper if needed.
  4. To make the potatoes, place the potatoes in water and bring to a boil, allowing to boil for 15-20 minutes, until the potatoes are fork tender. When cooked, drain and mash together with the butter, buttermilk or regular milk, garlic powder, cheese, salt, and pepper. Set aside until ready to use.
  5. When the meat is reduced, add in the peas and stir. Remove from heat. Spoon the mixture into a 9x13 casserole dish or 4-6 individual serving dishes/ramekins (depending on how big they are). Spoon/spread the potatoes on top, fluffing a bit with a fork if needed and sprinkle with a little Parmesan cheese and paprika, if you like. Bake at 375 degrees F for 45 minutes if using a 9x13 dish or at 350 degrees F for 20 minutes if using individual dishes. Serve hot and enjoy!
Recipe by The Crepes of Wrath at