Classic Shepherd's Pie with Lamb and Root Vegetables

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

A traditional Australian shepherd’s pie featuring minced lamb slow-cooked with vegetables, topped with creamy mashed potatoes baked to golden perfection. This Australian-inspired lamb recipe, ready in about 70 minutes, layers ground lamb, carrot, onion 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 550 calories and feeds 4, 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

• 500 g ground lamb
• 2 medium, peeled and diced carrot
• 1 large, finely chopped onion
• 2, diced celery stalks
• 2, minced garlic cloves
• 2 tbsp tomato paste
• 300 ml beef stock
• 1 tbsp Worcestershire sauce
• 100 g frozen peas
• 700 g, peeled and quartered potatoes
• 50 g butter
• 100 ml milk
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

The 9x13 baking dish we’d bake this in → Best Bakeware for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Boil 700 g peeled and quartered potatoes in salted water for 15-20 minutes until tender.
2. Step 2: While potatoes cook, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 large finely chopped onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 5 minutes until softened.
3. Step 3: Add 2 minced garlic cloves and 500 g ground lamb to the skillet. Cook, breaking up the meat, for 7-8 minutes until browned.
4. Step 4: Stir in 2 tbsp tomato paste, 300 ml beef stock, and 1 tbsp Worcestershire sauce. Simmer for 15 minutes until sauce thickens. Add 100 g frozen peas and cook for 2 more minutes. Season with 1 tsp salt and 1/2 tsp black pepper.
5. Step 5: Drain potatoes and mash with 50 g butter and 100 ml milk until smooth and creamy.
6. Step 6: Transfer the lamb mixture to a baking dish, spread the mashed potatoes evenly on top, and smooth with a spatula. Bake for 20 minutes until the potato topping is golden and edges are bubbling.