Shepherd Pie Recipe

Shepherd Pie Recipe

What do you do with your leftover lamb after a big Easter meal?  Other than make lamb pita sandwiches with some tzatziki sauce?  Mmmm, that sounds good; but our mission is to make Shepherd’s Pie.  I use my leg of lamb leftover from Easter for this recipe, but you can use ground lamb or any other cut. 

Shepherd’s Pie Recipe

Prep Time: 45 minutes

Cook Time: 15 minutes

Yield: 6-8 Servings

Shepherd’s Pie Recipe


  • 1½-2 Cups of Cooked Lamb, cubed in ¼" size (try our Rosemary Leg of Lamb Recipe)
  • 2 T Extra Virgin Olive Oil
  • 1 Cup Yellow Onion, chopped
  • 4-6 Garlic Cloves, peeled and thinly sliced
  • 2 Cups Crimini Mushrooms, quartered (any mushroom will suffice)
  • 1 Cup Carrots, sliced and quartered (imagine slices of quarter pies)
  • 1 Cup Frozen Peas (unless you can find fresh ones)
  • 2 T Fresh Rosemary, chopped
  • 1 T Fresh Thyme, chopped
  • ¾ Cups Red Wine (a wine you would drink; I use Zinfandel)
  • 2 T Cornstarch
  • 2 T Water
  • 2 Cups Chicken Stock
  • 3-4 Cups of Rosemary Mashed Potatoes


  1. Add the 2 T of olive oil to a large saucepan over medium-high heat.
  2. Add the cubed lamb, stirring until it's just browned.
  3. Remove the lamb from the saucepan, leaving any drippings in the pan.
  4. Add the onions to the pan, cooking for about 5 minutes until they're soft and translucent (stir frequently).
  5. Add the garlic, cooking for another minute or so, keep stirring.
  6. Add the carrots, and cook for another 5 minutes stirring frequently.
  7. Add the peas, and cook for another couple of minutes.
  8. Add the rosemary and thyme, and cook for a few more minutes until you smell the herbs rise.
  9. Add the lamb back to the pan and stir to mix in.
  10. Remove the saucepan from the heat.
  11. Add a separate saucepan to medium-high heat and add the red wine.
  12. Cook until the wine has reduce by about 50%, stirring occasionally.
  13. Add the chicken stock and bring it to a boil.
  14. Reduce the heat to low to let it the sauce simmer.
  15. Mix the cornstarch and water in a separate small bowl to make a thick slurry.
  16. Add the cornstarch/water mixture to the simmering sauce, whisking the sauce constantly as you add the cornstarch. This will thicken the sauce into a murky burgundy gravy.
  17. Add the sauce to the lamb and vegetable mixture.
  18. Turn on the oven to Broil.
  19. Pour the lamb and vegetable mixture into a large casserole dish or several single serving crock pot/soup bowls (make sure they're oven safe).
  20. Top with the mashed potatoes (you may have to heat these up, adding warm milk or butter to give them a whipped consistency before adding).
  21. Cook under the broiler for 10 minutes until the top is light golden brown (or to your preference).


You can use 1 1/2 lbs. of ground lamb in place of the cubed lamb.

Don't add the cornstarch/water mixture to the sauce when it's boiling, or you'll have yourself some white jelly-like pancakes.

You can prepare this recipe ahead of time and put in the refrigerator over-nite; but you may want to apply the potatoes just before you cook it. Also, you should probably bake at 350 for 30-45 minutes to make sure it's heated through. Then you can broil to brown the top.

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