Shepherds Pie Braised Lamb (Printable View)
Hearty braised lamb with vegetables topped by creamy mashed potatoes, baked until golden and bubbling.
# What You'll Need:
→ 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
12 - 2 tsp fresh rosemary, chopped
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
18 - 1 cup diced mushrooms
19 - 1 tbsp flour for thickening
→ 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
# How-To Steps:
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. Cover and braise in the oven for 1 hour 30 minutes, or until lamb is fork-tender.
06 - 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.
07 - 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.
08 - Transfer lamb and vegetable mixture to a large baking dish. Spread mashed potatoes evenly on top, creating peaks with a fork.
09 - 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 Advice:
01 -
- The way the lamb becomes impossibly tender after its long braise, practically falling apart at the touch of a fork
- That contrast between creamy mashed potatoes and the rich, deeply savory filling underneath
- How this one dish somehow manages to taste even better the next day, making leftovers something you actually anticipate
02 -
- Drying the lamb thoroughly before searing is the difference between beautifully browned meat and steamed gray cubes
- The filling needs to be slightly thicker than you think because the potatoes will release some moisture as they bake
- Letting the dish rest for at least ten minutes after baking prevents it from sliding apart when you serve it
03 -
- Skip the flour thickener and instead reduce the sauce on the stovetop after braising for a cleaner, more intense lamb flavor
- Stir a handful of grated sharp cheddar into the mashed potatoes for an extra layer of savory richness