Sheperd's Pie
Prep time
Cook time
Total time
Traditional Sheperd's Pie is made with lamb and a variety of root vegetables. Its a hearty stew with a crispy potato topping.
Recipe type: Dinner
Cuisine: Irish
Serves: 6 servings
  • Extra-virgin olive oil, as needed
  • 2 pounds ground lamb
  • Kosher salt
  • 2 tbs corn starch
  • 1 white onion, chopped
  • 4 large parsnips, cut into ½-inch dice
  • 1 large turnip
  • 3 ribs celery, cut into ¼-inch dice
  • 3 carrots, peeled and cut into ¼-inch dice
  • 2 cloves garlic, smashed and finely chopped
  • ¼ cup tomato paste
  • 3 to 4 cups beef stock
  • 2 bay leaves
  • 1 bundle fresh thyme
  • 2 pounds Yukon gold potatoes, cut into 1-inch dice
  • ¾ to 1 cup heavy cream
  • 2 to 3 tablespoons cold butter
  1. Brown the ground lamp with a small amount of olive oil, remove from pan and set aside.
  2. Add a small amount of oil olive along with the garlic and onions and saute until soft and onion is translucent.
  3. Add the turnip, ½ the parsnip, and carrots to the pan. Season the mixture with salt and cook, stirring frequently until the vegetables are soft and very aromatic, about 8 to 10 minutes. Add the lamb back to the pan and stir to combine.
  4. Add the tomato paste and cook until the tomato paste starts to brown, about 2 to 3 minutes.
  5. Add enough stock to just cover the surface of the lamb.
  6. Taste and season with salt, if needed. Toss in the bay leaves and thyme bundle. Bring the stock to a boil and reduce to a simmer. Partially cover and simmer for 30 minutes. When the stock level reduces replace with more to keep the meat submerged.
  7. Place the potatoes and remaining parsnips in a medium saucepan and cover by 1-inch with tap water. Season the water with salt and bring the water to a boil. Boil the potatoes until they are fork tender, about 15 minutes. Drain the water from the potatoes. In a small saucepan over medium-high heat, bring the cream to a boil. Mash the cold butter and hot cream into the potatoes. Taste and season with salt, if needed. The potatoes should be creamy and very flavorful.
  8. Add corn starch mixed with a small amount of water to the stock, simmer for 15 minutes more to allow the stock to thicken. Taste and adjust the seasoning, if needed. When done, the lamb mixture should be thick and stew-like. Remove the bay leaves and thyme bundle and discard.
  9. Preheat the broiler.
  10. Spread the mashed potatoes over the lamb mixture in an even layer. Place the baking dish under the preheated broiler. Broil until the potatoes are golden brown and crispy.
Recipe by Not the Momma at