Meat Cut Needed: 1 pound of Pasture-Crafted Lamb

Serves: 2-4 humans, depends on appetites of those at your table 🙂

Skill Level: Easy to Medium

Cooking Method: Stovetop and Oven Baked

Requires Thaw: Yes, bring to room temp

Marinade Time: None

Prep Time: 30 - 45 minutes

Cook Time: 45 minutes - 1 hour

Ingredients

For the Lamb Filling: 

• 1 pound grass fed ground lamb 
• 1 onion, finely chopped 
• 2 carrots, diced 
• 2 cloves garlic, minced 
• 1 cup frozen peas 
• 2 tablespoons tomato paste 
• 1 cup beef or vegetable broth 
• 1 teaspoon Worcestershire sauce 
• 1 teaspoon dried thyme 
• Salt and pepper to taste 
• Olive oil 

For the Mashed Potato Topping: 

• 2 large potatoes, peeled and diced 
• 2 tablespoons butter 
• 1/4 cup milk 
• Salt and pepper to taste 

Directions 

1. Preheat your oven to 375°F. 
2. In a large skillet, heat a bit of olive oil over medium-high heat. 
3. Add chopped onions, diced carrots, and minced garlic. Sauté until the vegetables are softened. 
4. Add the grass fed ground lamb to the skillet, breaking it apart with a spoon as it browns. Stir in tomato paste, dried thyme, Worcestershire sauce, salt, and pepper. Cook for a few minutes until well combined. 
5. Add frozen peas to the mixture, then pour in the broth. Let it simmer until the liquid has reduced and the mixture has thickened slightly. Adjust the seasoning if needed.
6. While the lamb filling is simmering, boil the peeled and diced potatoes until they are fork-tender. Drain the potatoes and mash them in a bowl. 
7. Add butter, milk, salt, and pepper. Mix until smooth and creamy. 
8. Transfer the lamb filling to a baking dish or individual ramekins. 
9. Spoon the mashed potatoes on top of the lamb mixture, spreading it out evenly.
10. Place the dish or ramekins in the preheated oven and bake for about 20-25 minutes, or until the top is golden and the filling is bubbling. 
11. Once baked, remove from the oven and let it cool for a few minutes before serving. 
12. Serve the Lamb Shepherd's Pie hot and enjoy this comforting and hearty meal for 4. 

Farmer Jordan’s Notes:

I’ve only ever had this once in my life and it was so delicious.

And I didn’t even do anything except raise the grass fed lamb meat and give my mom the recipe to try.

Let’s just say I was impressed.

Thanks to all you Brits, Kiwis and Aussies for such a scrumptious way to eat lamb! (although I suspect this recipe varies in each of your traditions 🙂)

Give it a try and let me know what you think in the comments below.

Free Google Doc copy here.