Cheddar-Topped Shepherd’s Pie with Savory Lamb

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 20 minutes

Quick Ingredients

• 1.5 lb (680 g) ground lamb
• 1 tbsp olive oil
• 1 large onion, finely diced
• 2 medium carrots, finely diced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• 1 tsp chopped fresh thyme (or 1/2 tsp dried)
• 1 tsp chopped fresh rosemary (or 1/2 tsp dried)
• 2 tbsp all-purpose flour
• 1 1/2 cups (355 ml) beef or lamb stock
• 1 cup frozen peas (optional)
• 2 lb (900 g) Yukon Gold potatoes, peeled and cubed
• 4 tbsp (56 g) unsalted butter
• 3/4 cup (180 ml) warm milk
• 2 tbsp sour cream
• 1 1/2 cups (170 g) sharp cheddar, grated
• 1 large egg yolk
• Kosher salt and freshly ground black pepper

Do This

• 1. Heat oven to 400°F (200°C). Boil potatoes in salted water until tender, 15–18 minutes.
• 2. Brown lamb in oil over medium-high heat, 8–10 minutes; drain excess fat.
• 3. Add onion, carrots, and a pinch of salt; cook 5 minutes. Stir in garlic 30 seconds.
• 4. Stir in tomato paste; cook 1 minute. Sprinkle flour; cook 1 minute. Add stock, Worcestershire, herbs; simmer 8–10 minutes. Fold in peas; season.
• 5. Drain potatoes; mash with butter, warm milk, sour cream, cheddar, egg yolk, salt, and pepper.
• 6. Spread lamb filling in a 2-qt (2 L) baking dish; top with mash, roughing up peaks.
• 7. Bake 20–25 minutes until deeply golden; rest 10 minutes before serving.

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Why You’ll Love This Recipe

• Classic comfort: rich lamb gravy under a cloud of cheddar-enriched mash.
• Deeply savory flavor from Worcestershire, tomato paste, and fresh herbs.
• Golden, craggy potato peaks that bake up crisp outside and creamy within.
• Great for make-ahead meals and easy weeknight reheats.

Grocery List

• Produce: Yukon Gold potatoes, onion, carrots, garlic, fresh thyme, fresh rosemary, optional parsley, optional frozen peas
• Dairy: Unsalted butter, milk, sour cream, sharp cheddar, 1 egg
• Pantry: Ground lamb, olive oil, tomato paste, Worcestershire sauce, all-purpose flour, beef or lamb stock, kosher salt, black pepper

Full Ingredients

For the lamb filling

• 1 tbsp olive oil
• 1.5 lb (680 g) ground lamb
• 1 large yellow onion, finely diced (about 2 cups)
• 2 medium carrots, finely diced (about 1 cup)
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• 1 tsp chopped fresh thyme (or 1/2 tsp dried)
• 1 tsp chopped fresh rosemary (or 1/2 tsp dried)
• 2 tbsp all-purpose flour
• 1 1/2 cups (355 ml) beef or lamb stock
• 1 cup frozen peas (optional)
• Kosher salt and freshly ground black pepper, to taste

For the cheddar mash topping

• 2 lb (900 g) Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
• 4 tbsp (56 g) unsalted butter
• 3/4 cup (180 ml) whole or 2% milk, warmed
• 2 tbsp sour cream
• 1 1/2 cups (170 g) sharp cheddar cheese, grated
• 1 large egg yolk
• 1 1/4 tsp kosher salt (divided, to taste)
• 1/2 tsp freshly ground black pepper (to taste)

To finish

• Chopped fresh parsley, for garnish (optional)

Step-by-Step Instructions

Step 1: Heat the oven and prepare the potatoes

Preheat the oven to 400°F (200°C). Place the peeled, cubed potatoes in a large pot, cover with cold water by 1 inch, and add 1 tablespoon kosher salt. Bring to a boil, then reduce to a lively simmer and cook until a knife slides in easily, 15–18 minutes.

Step 2: Brown the lamb

While the potatoes cook, heat the olive oil in a large skillet over medium-high heat. Add the ground lamb and 1/2 tsp salt. Cook, breaking it up, until well browned with crisp edges and most moisture has evaporated, 8–10 minutes. Spoon off and discard excess fat, leaving about 1 tablespoon in the pan for flavor.

Step 3: Soften the vegetables and build the base

Add the diced onion and carrots to the lamb with a pinch of salt. Cook, stirring, until softened and lightly golden, 5–6 minutes. Stir in the minced garlic and cook 30 seconds until fragrant. Add the tomato paste and cook, stirring, 1 minute to caramelize.

Step 4: Make the gravy and season

Sprinkle the flour over the mixture and cook 1 minute, stirring to coat. Pour in the stock, then add Worcestershire, thyme, and rosemary. Bring to a simmer and cook, stirring occasionally, until thickened and glossy, 8–10 minutes. If using peas, fold them in during the last 2 minutes. Taste and season with salt and pepper—the filling should be well seasoned and deeply savory.

Step 5: Mash the potatoes with cheddar

Drain the potatoes well, then return them to the hot pot over low heat for 1 minute to evaporate excess moisture (steam-dry). Mash until smooth. Add butter, warm milk, sour cream, 1 cup of the grated cheddar, egg yolk, 3/4 tsp salt, and pepper. Mix until creamy and spreadable. Adjust seasoning to taste.

Step 6: Assemble the pie

Spread the lamb filling in a 2-quart (2 L) baking dish, smoothing to an even layer. Dollop the mash over the top and gently spread to the edges to seal in the juices. Use a fork or spoon to create ridges and peaks (these brown beautifully). Scatter the remaining 1/2 cup cheddar over the top.

Step 7: Bake until deeply golden

Bake on the middle rack at 400°F (200°C) until the topping is richly browned with crisp edges and the filling is bubbling at the sides, 20–25 minutes. For extra color, broil for 1–2 minutes, watching closely.

Step 8: Rest and serve

Let the shepherd’s pie rest 10 minutes to set. Garnish with chopped parsley if you like, then scoop generous portions. The top should be craggy and golden, with a silky lamb gravy underneath.

Pro Tips

• Rough up the mash: Peaks and ridges mean more browned, crispy bits.
• Steam-dry the potatoes after draining to keep the mash fluffy, not watery.
• Season boldly: Lamb loves salt, pepper, and Worcestershire—taste the filling before topping.
• Seal the edges with mash to prevent the gravy from bubbling over the top.
• Let it rest 10 minutes after baking for cleaner scoops and set layers.

Variations

• Cottage Pie: Swap ground beef for lamb; keep all other ingredients and method the same.
• Guinness and Mushrooms: Replace 1/2 cup stock with 1/2 cup stout and add 8 oz sliced cremini mushrooms with the onions.
• Gluten-Free: Substitute 1 tbsp cornstarch for the flour; whisk into cold stock, then add to the pan.

Storage & Make-Ahead

Assemble up to 24 hours ahead, cover, and refrigerate. Bake from cold at 375°F (190°C) for 30–35 minutes, then increase to 400°F (200°C) for 5–10 minutes to brown the top. Leftovers keep 3–4 days in the refrigerator or up to 2 months in the freezer (wrap tightly). Reheat, covered, at 350°F (175°C) until hot, then uncover to re-crisp the top.

Nutrition (per serving)

Approximate: 640 calories; 32 g protein; 37 g carbohydrates; 38 g fat; 4 g fiber; 950 mg sodium.