Description
This hearty dish features tender lamb and vegetables in a rich, savory gravy, topped with creamy mashed potatoes. It’s a comforting, flavorful meal that will have your guests coming back for more—perfect for cozy nights in or gatherings with friends and family.
Ingredients
(Note: Full measurements available in the recipe card below.)
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For the Meat Filling:
- 1 lb ground lamb
- 1 onion, chopped
- 2 carrots, diced
- 1 cup peas
- 1 cup corn
- 2 cloves garlic, minced
- 1/2 cup red wine
- 1 cup beef or vegetable broth
- 2 tablespoons flour (or cornstarch for gluten-free)
- Salt and pepper, to taste
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For the Mashed Potatoes:
- 2 lbs potatoes, peeled and chopped
- 1/2 cup milk (use non-dairy for vegan)
- 4 tablespoons butter (or vegan butter)
- 1/2 cup shredded cheese (optional, skip for vegan)
Instructions
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Brown the Lamb: In a large skillet over medium-high heat, brown the ground lamb. Season with salt and pepper, breaking it up as it cooks. Remove from the pan and set aside.
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Cook the Vegetables: In the same skillet, sauté the onions, carrots, and garlic until softened. Add the peas and corn, cooking for an additional 3 minutes.
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Make the Gravy: Sprinkle the flour over the cooked vegetables, stirring for 1 minute to form a roux. Gradually add the wine and broth, stirring until the mixture thickens and becomes a gravy. Return the lamb to the pan and let everything simmer for about 10 minutes. Adjust seasoning as needed.
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Prepare the Mashed Potatoes: In a large pot, boil the potatoes until fork-tender (about 15-20 minutes). Drain and mash with butter, milk, and cheese. Season with salt and pepper.
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Assemble the Shepherd’s Pie: Preheat the oven to 375°F. Spread the lamb and vegetable mixture evenly in a 9×13-inch baking dish. Spoon the mashed potatoes on top, spreading it evenly to cover the filling.
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Bake: Place the assembled shepherd’s pie in the oven and bake for 20-25 minutes, or until the top is golden and slightly crispy.
Notes
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Variations:
- Vegetarian: Replace lamb with lentils or mushrooms.
- Vegan: Use non-dairy milk and vegan butter.
- Gluten-free: Substitute cornstarch for flour.
- Keto: Replace mashed potatoes with mashed cauliflower.
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Storage/Reheating:
Store leftovers in an airtight container for up to 5 days. Reheat in the oven at 375°F for 15-20 minutes.
- Prep Time: 30 minutes
- Cook Time: : 1 hour 30 minutes
