Classic British Shepherd’s Pie with Ground Lamb and Mashed Potato

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A comforting shepherd’s pie layered with savory ground lamb and vegetables, topped with creamy mashed potatoes baked to golden perfection. This British-inspired lamb recipe, ready in about 70 minutes, layers ground lamb, yellow onion, carrots into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 520 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs ground lamb
• 1 medium yellow onion
• 2 medium carrots
• 1 cup frozen peas
• 2 tbsp tomato paste
• 1 cup beef broth
• 2 tbsp olive oil
• 3 large potatoes
• 4 tbsp butter
• 1/2 cup whole milk
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp fresh thyme leaves

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Instructions

1. Step 1: Peel and quarter 3 large potatoes. Place in a pot and cover with cold water. Bring to a boil and cook for 15-20 minutes until tender. Drain and mash with 4 tbsp butter, 1/2 cup whole milk, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and creamy.
2. Step 2: While potatoes cook, dice 1 medium yellow onion and 2 medium carrots into small pieces. Heat 2 tbsp olive oil in a large skillet over medium heat and sauté the onion and carrots for 5 minutes until softened.
3. Step 3: Add 1.5 lbs ground lamb to the skillet and cook, breaking up the meat with a spoon, until browned and cooked through, about 8 minutes. Stir in 2 tbsp tomato paste and cook for 2 minutes.
4. Step 4: Pour in 1 cup beef broth, add 1 cup frozen peas and 1 tsp fresh thyme leaves, then simmer for 10 minutes until sauce thickens slightly. Season with 1/2 tsp salt and 1/4 tsp black pepper.
5. Step 5: Preheat oven to 375°F (190°C). Transfer the lamb mixture into a baking dish and spread evenly. Spoon the mashed potatoes over the top, smoothing with a spatula.
6. Step 6: Bake uncovered for 25-30 minutes until the potato topping is golden and the filling is bubbling at the edges. Let rest for 5 minutes before serving.