Lamb Shepherds Pie Recipes

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LAMB SHEPHERD'S PIE



Lamb Shepherd's Pie image

This is what I call "comfort food". My grandmother used to make it.

Provided by Taste of Home

Categories     Dinner

Time 2h5m

Yield 2 servings.

Number Of Ingredients 11

1 teaspoon all-purpose flour
Dash pepper
1/2 pound lamb stew meat, cut into 1-inch cubes
1 tablespoon vegetable oil
1 can (8 ounces) tomato sauce
1-1/2 cups beef broth or water
1 bay leaf
4 to 8 frozen pearl onions
1 cup frozen cut green beans
1 medium carrot, sliced
1 cup mashed potatoes (with added milk and butter)

Steps:

  • In a large resealable plastic bag, combine the flour and pepper. Add lamb, a few pieces at a time, and shake to coat. , In a nonstick skillet, brown lamb in batches in oil over medium heat until no longer pink; drain. Add the tomato sauce, broth and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the onions, beans and carrot; cover and cook 20-30 minutes longer or until meat and vegetables are tender. Discard bay leaf., Transfer stew to a greased 5-cup baking dish. Pipe or spoon mash potatoes around edges. Bake, uncovered, at 375° for 13-15 minutes or until potatoes are golden brown.

Nutrition Facts : Calories 416 calories, Fat 18g fat (6g saturated fat), Cholesterol 86mg cholesterol, Sodium 1603mg sodium, Carbohydrate 35g carbohydrate (9g sugars, Fiber 6g fiber), Protein 30g protein.

LAMB SHEPHERD'S PIE



Lamb Shepherd's Pie image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 16

3 cloves garlic, chopped
1 bay leaf
1 carrot, finely chopped
1 rib celery, finely chopped
1 yellow onion, finely diced 1 tablespoon extra-virgin olive oil
1 pound ground lamb
1 tablespoon dry mustard
Kosher salt and freshly ground black pepper
3 tablespoons tomato paste
1 tablespoon fennel seeds
1/2 cup canned tomato puree
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh sage
2 pounds russet potatoes, peeled and cut into quarters, or 2 1/2 cups cooked mashed potatoes
1/2 cup whole milk
3 tablespoons unsalted butter

Steps:

  • Preheat the oven to 375 degrees F.
  • Combine the garlic, bay leaf, carrot, celery, onion and oil in a medium skillet and cook, covered, over low heat, stirring occasionally, until the vegetables are softened, about 10 minutes. Push the vegetables to the perimeter of the pan and add the lamb. Increase the heat to high and cook, breaking the meat up with a wooden spoon, until browned all over. Sprinkle with the mustard, 1 teaspoon of the salt and some pepper. Stir until fragrant, 1 minute, then add the tomato paste, fennel seeds and tomato puree and stir again. Cook for 1 minute more. Turn off the heat and stir in the mint and sage. Remove the bay leaf.
  • Meanwhile, put the potatoes in a medium saucepan and cover by 2 inches with salted water. Cover and bring to a boil. Cook until a knife releases easily from the potatoes when pierced in the center, 12 to 15 minutes. Reserve 1 cup of the cooking water and drain the potatoes. In the same pot, combine the milk, butter, and 1/2 cup of the cooking water and stir together over high heat. Bring to a boil. Mash the potatoes with a masher, then slowly drizzle the hot liquid over the potatoes and stir until light and fluffy. Taste and season with 1/4 teaspoon salt and pepper to taste.
  • Spoon the lamb mixture into the bottom of an 8-inch deep-dish pie plate, spreading it evenly over the bottom. Spoon the mashed potatoes over the top, covering completely. Use the back of a spoon or an offset spatula to create a swirled pattern in the potatoes. Bake until the topping turns golden in spots, about 30 minutes. Serve warm.

TRADITIONAL SHEPHERD'S PIE



Traditional Shepherd's Pie image

This rich and meaty classic shepherd's pie is made with a mixture of lamb and sirloin and topped with a creamy, cheesy mashed potato topping--it's sure to delight everyone at the table.

Provided by NicoleMcmom

Time 1h25m

Yield 8

Number Of Ingredients 22

3 pounds Yukon Gold potatoes
1 tablespoon kosher salt
¼ cup milk
3 tablespoons salted butter, divided
1 cup shredded white Cheddar cheese
¼ cup sour cream
1 large egg yolk
2 teaspoons kosher salt, divided
1 teaspoon ground black pepper, divided
1 tablespoon olive oil
1 cup diced onion
1 cup diced carrot
1 pound ground lamb
1 pound ground beef sirloin
3 tablespoons all-purpose flour
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh thyme
1 cup beef stock
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 cup frozen green peas
1 tablespoon chopped fresh parsley, or to taste

Steps:

  • Place potatoes in large saucepan and add enough water to cover by 2 inches. Stir in 1 tablespoon salt and place pot over medium-high heat; bring to a boil. Cook until potatoes are fork tender, about 10 minutes. Turn off the heat and drain.
  • Return potatoes to the hot pan and set over the same burner. Add milk and 2 tablespoons butter; allow butter to melt from the residual heat. Mash potatoes with a potato masher until smooth. Stir in Cheddar cheese, sour cream, egg yolk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside while you prepare the filling.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
  • Heat olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add onion and carrot and cook, stirring constantly, until onion begins to turn translucent, about 5 minutes.
  • Add lamb and beef and cook, crumbling with a spoon and stirring often until browned, about 5 minutes. Sprinkle meat mixture with flour, remaining salt and pepper, rosemary, and thyme. Cook, stirring constantly, for 2 minutes.
  • Add beef stock, tomato paste, and Worcestershire; cook, scraping any flavorful bits from the bottom of the skillet. Bring mixture to a simmer. Cook until thickened and vegetables are tender, about 8 minutes. Stir in peas. Transfer mixture to the prepared casserole dish and top with the prepared mashed potatoes.
  • Bake in the preheated oven until golden and bubbly around the edges, 25 to 30 minutes. Sprinkle with parsley and serve.

Nutrition Facts : Calories 501.5 calories, Carbohydrate 41.2 g, Cholesterol 118.1 mg, Fat 24.3 g, Fiber 4.6 g, Protein 29.7 g, SaturatedFat 11.7 g, Sodium 1469.9 mg, Sugar 3.8 g

IRISH SHEPHERD'S PIE



Irish Shepherd's Pie image

This makes a lovely alternative to the much more common corned beef and cabbage that you may have been planning for St. Patrick's Day dinner.

Provided by Chef John

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 1h35m

Yield 8

Number Of Ingredients 21

1 tablespoon olive oil
1 tablespoon butter
1 onion, diced
2 pounds lean ground lamb
⅓ cup all-purpose flour
salt and ground black pepper to taste
2 teaspoons minced fresh rosemary
1 teaspoon paprika
⅛ teaspoon ground cinnamon
1 tablespoon ketchup
3 cloves garlic, minced
2 ½ cups water, or as needed
1 (12 ounce) package frozen peas and carrots, thawed
2 ½ pounds Yukon Gold potatoes, peeled and halved
1 tablespoon butter
1 pinch ground cayenne pepper
¼ cup cream cheese
¼ pound Irish cheese (such as Dubliner®), shredded
salt and ground black pepper to taste
1 egg yolk
2 tablespoons milk

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place olive oil and butter in Dutch oven over medium heat. Stir in onion and ground lamb; brown the meat, breaking it up into small crumbles as it cooks, about 10 minutes.
  • Stir in flour until incorporated, then mix in salt, black pepper, rosemary, paprika, cinnamon, ketchup, and garlic; cook and stir until garlic is fragrant, 2 to 3 minutes.
  • Stir in water and scrape up any brown bits from the bottom of the Dutch oven. Reduce heat to medium-low and bring mixture to a simmer; cook and stir until thick, about 5-6 minutes.
  • Remove lamb mixture from heat and stir in peas and carrots until combined.
  • Spread lamb mixture into the bottom of a 9x13-inch baking dish and set aside.
  • Place potatoes into a large pan of salted water. Bring to a boil, reduce heat to medium, and cook until tender, about 15 minutes. Drain well and return potatoes to pan.
  • Mash butter, cayenne pepper, cream cheese, and Irish cheese into the potatoes. Mash until combined and potatoes are smooth. Season to taste with salt and black pepper.
  • Whisk together egg yolk and milk in a small bowl; stir into the mashed potato mixture.
  • Top the lamb mixture in the baking dish with the mashed potatoes and spread evenly to cover.
  • Bake in the preheated oven until the top is golden brown and sauce is bubbling up around the edges, 25 to 30 minutes.

Nutrition Facts : Calories 516.5 calories, Carbohydrate 37.2 g, Cholesterol 132.3 mg, Fat 28.3 g, Fiber 4.3 g, Protein 29.2 g, SaturatedFat 13.3 g, Sodium 301 mg, Sugar 1.3 g

SHEPHERD'S PIE WITH GROUND LAMB



Shepherd's Pie with Ground Lamb image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 13

2 tablespoons olive oil
2 tablespoons unsalted butter, plus 2 tablespoons melted for brushing top
2 medium onions, coarsely chopped
3 carrots, sliced 1/3 inch thick
2 pounds ground lamb
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
1 teaspoon coarse salt, plus more to taste
1/2 teaspoon freshly ground pepper, plus more to taste
1/4 to 1/2 teaspoon Tabasco sauce, or to taste
2 cups homemade or low-sodium commercial chicken stock
1 ten-ounce package frozen peas
Mashed Potatoes

Steps:

  • Preheat oven to 425 degrees. In a large skillet heat oil and 2 tablespoons butter over high heat. Add onions and carrots, and cook, stirring occasionally, until onions are translucent, about 5 minutes.
  • Add lamb and cook, stirring and breaking up lamb with the back of a wooden spoon, until lamb is beginning to brown, about 8 minutes. Stir in Worcestershire, tomato paste, salt, pepper, and Tabasco sauce. Cook, stirring, 1 minute more. Add stock and bring to a simmer. Stir in peas and return to a simmer.
  • Transfer to a 9-by-13-inch baking dish. Spoon or pipe mashed potatoes evenly over meat mixture. Brush with melted butter. Place on a parchment-lined baking sheet and bake until top is golden and juices are bubbling, 25 to 35 minutes. Remove from oven and let stand 20 to 30 minutes before serving.

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2018-03-21  · Heat the oil in a medium sauté pan over medium-high heat. Add the onions and cook until soft, about 5-6 minutes. Add garlic and 2 tablespoons of …
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Top Asked Questions

How do you make Shepherd’s Pie?
Shepherd’s Pie is traditionally made with ground lamb. Here’s a classic recipe with a refreshing twist. Heat the oil in a medium sauté pan over medium-high heat. Add the onions and cook until soft, about 5-6 minutes. Add garlic and 2 tablespoons of chopped rosemary and stir. Immediately add in the ground lamb, salt and pepper.
How do you cook a lamb Shepherd’s pie with mashed potatoes?
Pour the lamb pie filling into a 2.5 quart baking dish and cover with an even layer of the mashed potatoes. Cook in a 425º F oven for 20-25 minutes or until the shepherd’s pie is bubbling and the potatoes are beginning to turn golden brown.
Is Shepherd’s pie made with lamb or beef?
Shepherd’s Pie is traditionally made with ground lamb. Here’s a classic recipe with a refreshing twist. As we mentioned in our other Shepherd’s Pie recipe, true shepherd’s pie is made with lamb, not beef.
How much lamb do I need for a shepherd’s Pie?
With bone-in lamb loin chops you will need twice as much since the bones will be discarded. Aim for around 2 pounds of bone-in lamb loin to yield the 1 pound of lamb meat needed for the shepherd’s pie. The recipe will still turn out well if you have slightly more or less meat.

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