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Farmhouse Kitchen Recipe: Lamb Shepherd’s Pie

Our family resides in Northwest Indiana on Stoner Family Farms. I created this recipe years ago when we started raising lambs. My family loves this comfort meal on a cold fall or wintry day. I also make it every St. Patrick’s Day, topped with colcannon* (cooked cabbage mixed in with mashed potatoes). We pride ourselves in using resources from our farm and this dish represents who we are and what we do!
Lamb Shepherd’s Pie
Serves: 6–8   Prep time: 30 minutes   Cook time: 20 minutes
Ingredients
Filling
2 pounds ground lamb or ground beef
2 cups carrots, peeled and diced
11⁄2 cups frozen sweet corn
1 cup frozen green peas
2 cloves garlic, smashed
1 teaspoon dried parsley
1⁄2 teaspoon dried rosemary
1⁄2 teaspoon thyme
1⁄2 teaspoon marjoram
1⁄2 teaspoon oregano
Salt and pepper, to taste
Sauce
11⁄2 cups beef broth
2 tablespoons flour
2 tablespoons tomato paste
Worcestershire sauce, to taste
Salt and pepper, to taste
Toppings
4 cups cooked mashed potatoes
1⁄2 cup cheddar cheese
Fresh parsley, chopped (optional)
Instructions
1. Preheat oven to 350°F.
2. For the filling, in a large cast iron skillet, add ground lamb and cook on high until browned.
3. Meanwhile, place the carrots in a microwave-safe bowl. Microwave on high to soften, or partially cook, for approximately 3 minutes. (To cut down on the prep time of this recipe swap the fresh carrots, frozen sweet corn, and frozen peas for a bag of mixed frozen vegetables from your local grocery store.)
* To make colcannon, simply add 2 cups cooked cabbage to the cooked potatoes you will be mashing.
4. Once the lamb is fully browned, add the carrots, corn, peas, and garlic to the skillet. Cook on medium heat for approximately 5 minutes or until all the vegetables are fully cooked. Then, add the spices.
5. For the sauce, place the beef broth, flour, tomato paste, and Worcestershire sauce in a small bowl. Add salt and pepper to taste and whisk well.
6. Add the sauce mixture to the filling mixture. Cook on medium to low heat for approximately 5 minutes until the mixture thickens and begins to bubble.
7. Top the lamb mixture with cooked mashed potatoes, cheese, and parsley.
8. Bake for approximately 20 minutes or until the top gets brown and cheese the is melted.
* To make colcannon, simply add 2 cups cooked cabbage to the cooked potatoes you will be mashing.

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You can find this recipe in The FarmMade Cookbook (order now!). A time capsule of food, craft, and tradition, The FarmMade Cookbook shares seventy-five multi-generational recipes from farms all over the country. Hailing from New England, the Deep South, the Midwest, Southwest, and Northwest, each authentic farm-made recipe represents its region’s unique farming culture. Recipes are paired with each farm’s unique story of resilience and connection with the land, resulting in a tangible agrarian gift to us all.
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