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Lamb Shepherd’s Pie

Louisa Clements
Lamb shepherd's pie with peas and carrots and a chive mashed potato topping is the perfect recipe to make with spring lamb.
Prep Time20 minutes
Cook Time27 minutes
Total Time47 minutes
Servings 4 servings


For topping:

  • 3-4 medium yellow potatoes, peeled and quartered
  • 1 tsp salt, divided
  • 1/4 cup milk
  • 1 tbsp butter
  • 1 tbsp minced chives

For lamb filling:

  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 1 lb ground lamb
  • 1/2 tsp salt
  • 2 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1/4 cup red wine
  • 1/2 tsp dried thyme
  • 1 cup frozen peas


  • Preheat oven to 425F. Bring a large pot of water to a boil. Add 1/2 tsp salt and potatoes. Cook for 12-15 minutes until softened. Drain, and mash with milk, butter, remaining 1/2 tsp salt and chives. Set aside.
  • Heat olive oil in a large pan over medium heat. Add onion and carrot, cook for 5-7 minutes. Until slightly softened. Add ground lamb and 1/2 tsp salt, cook and crumble for 5 minutes until lamb is browned and almost fully cooked. Add garlic and tomato paste, cook another minute, until fragrant. Add red wine, and cook another minute. Stir in thyme and frozen peas.
  • Spoon lamb mixture into a an 8x8 or 9x9 square baking dish. Top with potatoes.
  • Bake in the oven for 15 minutes or until topping has started to brown around the edges.
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Nutrition Facts
Lamb Shepherd’s Pie
Amount Per Serving
Calories 532 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 14g88%
Cholesterol 91mg30%
Sodium 1072mg47%
Potassium 1125mg32%
Carbohydrates 30g10%
Fiber 7g29%
Sugar 7g8%
Protein 26g52%
Vitamin A 5630IU113%
Vitamin C 36mg44%
Calcium 105mg11%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition information is an estimate and is provided for informational purposes only. If you have any specific dietary concerns, please consult with your healthcare practitioner.