I love shepherd’s pie with a passion.
To me, there’s nothing more comforting than the combination of meat and vegetables topped off with smooth rich mashed potatoes. Shepherd’s pie will always be one of my favorite foods, one that makes me feel all-is-right-with-the-world-kinda-fuzzy. Serve me a shepherd’s pie and I am one happy person.
Which is what Mike did, in the thick of winter, on a particularly heavy snow day. He told me to cozy out, and watch the snow fall, wrapped up in a blanket, while he made me dinner. Then he one-upped himself and told me that he was going to make me not one, but two(!) shepherd’s pies so I could do a little compare and contrast.
The best shepherd’s pie
It was pretty exciting, I have to admit. Mike picked out two British recipes: Jamie Oliver’s and Gordon Ramsay’s. Going into it, we both thought that Ramsay’s recipe was going to be the clear winner, but it turned out that we were both blown away by Oliver’s. It was so good I had to make it again and again and again. I’ve since put it up against other pies and this one really is the best.
Lamb is the real shepherd’s pie
Purists will say that shepherd’s pie is made with lamb and cottage pie is made with beef. In America, most people refer to cottage pie as shepherd’s pie. I love cottage pies because that’s what I grew up with, but honestly, lamb shepherd’s pie is so much better. Plus, it makes sense that shepherd’s pies are made with lamb because shepherds herd sheep and cottage pies are called cottage because…?
Potatoes seal the deal
As a potato-lover, I love how the potatoes surround the lamb filling, which is incredibly savory due to the fact that it’s bone-in roasted lamb instead of the typical mince. I did modify the potato recipe a little bit, pushing the boiled potatoes through a sieve for extra smoothness and stirring in some sour cream for a bit of tang, which went well with the richness of the lamb filling. This recipe is a little bit of a time investment, but it’s mostly hands off and I think it’s perfect as an Easter dish: just a touch more fancy than your regular shepherd’s pie, but just as comforting.
How to make lamb shepherd’s pie
One of the reasons why shepherd’s pie is so popular is probably because it’s so easy to make. It’s a great weeknight meal, it’s perfect for meal prep, and you can make it ahead and freeze it as well.
- Roast the lamb. Generously rub the lamb chop(s) with a bit of oil and season generously, then roast for 2 hours. Take the meat off the bone and roughly chop, being sure to save the bones, fat, and accumulated juices from roasting.
- Make the lamb stew. Use the fat from the roasting to fry up the veg, then add flour, roasting juices, and water. Bring to a boil and simmer until it turns into a loose, lamb stew.
- Make the mash. Make your mash any way you like it. An extra rich version is in the recipe, but you can even make a quick instant pot mash and it’ll work too.
- Build the pie. Spread a thin layer of potato on the bottom and sides. Spoon in the lamb filling and then cover with the remaining mashed potatoes.
- Bake and enjoy! Bake for 1 hour, until the top is crisp and golden. Enjoy!
How to serve
It’s almost spring! Serve this with fresh spring peas and fresh picked corn from last summer that you totally had the foresight to freeze.
Okay bye! I’m gonna go sneak a bit of leftover pie right now 😉
xoxo
-steph
Real deal lamb shepherd’s pie
Shepherd’s pies are made with lamb because shepherds herd sheep
Serves 4
- 1.5 lb lamb shoulder chop (bone in, see notes)
- 1 medium red onion diced
- 1 medium carrot diced
- 2 stalks celery diced
- 1 sprig fresh rosemary leaves only, minced
- 1 tbsp flour
- 3 large potatoes Yukon gold preferred, peeled and cut into 1-2 inch chunks
- 2 tbsp butter
- 1/4 cup milk
- 2 tbsp sour cream
- 2 tbsp shredded cheddar
- 1-2 tbsp butter to top, optional
Heat the oven to 325°F.
Generously rub the lamb chop with a bit of oil and season generously, on all sides. Place into a snug-fitting high sided oven safe dish and add a bit of water to the bottom. Roast for 2 hours, or until the meat is tender and falling off the bone.
Remove the lamb from the oven and let cool slightly. Take the lamb off the bone and roughly chop, being sure to save the bones, fat, and accumulated juices from roasting. Adjust the oven heat to 400°F.
There should be about 2 tablespoons of fat in the roasting tray. Place into a high sided pan and heat over medium. Add the onion, carrot, celery, and rosemary. Cook, stirring, until lightly caramelized, about 10 minutes.
Sprinkle on the flour and stir well. Add the lamb, bones, and tray juices to the pan, as well as 1.5 cups of water. Bring to a boil and turn the heat down to a gentle simmer, reducing until you get a loose, lamb stew. Season with salt and pepper.
While the lamb is cooking down, prepare your potatoes. Bring a large pot of water to a boil and season with salt. Add the potatoes and cook until very tender, 15-20 minutes. Drain, then mash, then mix in the butter, milk, sour cream, and cheddar. Taste, adjust with extra milk and butter if needed, and season.
In a pie dish, spread a thin layer of potato on the bottom and sides. Spoon in the lamb filling and then cover with the remaining mashed potatoes. Top with dabs of butter, if desired.
Bake for 1 hour, until the top is crisp and golden. Enjoy!
Adapted from Jamie Oliver’s version