English-Style Shepherd’s Pie with Root Vegetables and Ground Lamb

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A traditional English shepherd’s pie featuring savory ground lamb and a creamy mashed potato topping with roasted root vegetables blended inside. This english-inspired lamb ready in about 65 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 550 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 lb ground lamb
• 1 medium, diced yellow onion
• 2 medium, diced carrots
• 2, diced celery stalks
• 3, minced garlic cloves
• 2 tbsp tomato paste
• 1 cup beef broth
• 1 tsp, chopped fresh rosemary
• 1 cup frozen peas
• 3 large, peeled and quartered russet potatoes
• 4 tbsp unsalted butter
• 1/2 cup whole milk
• 1 tsp, divided salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Place 3 large peeled and quartered russet potatoes in a large pot of salted water with 1/2 tsp salt. Bring to a boil and cook for 15-18 minutes until tender. Drain and mash with 4 tbsp unsalted butter and 1/2 cup whole milk until smooth and creamy. Set aside.
2. Step 2: While potatoes cook, heat a large skillet over medium-high heat. Add 1 lb ground lamb and cook for 5-6 minutes, breaking up the meat until browned and cooked through. Remove excess fat.
3. Step 3: Add 1 medium diced yellow onion, 2 diced carrots, 2 diced celery stalks, and 3 minced garlic cloves to the lamb. Sauté for 5-7 minutes until vegetables are softened.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes until fragrant. Pour in 1 cup beef broth and add 1 tsp chopped fresh rosemary. Simmer for 10 minutes until the mixture thickens, then stir in 1 cup frozen peas. Season with 1/2 tsp black pepper and remaining 1/2 tsp salt.
5. Step 5: Transfer the lamb mixture to a 9-inch baking dish and spread evenly. Top with the mashed potatoes, smoothing the surface with a spatula.
6. Step 6: Broil on high for 3-5 minutes until the potato topping is golden brown and slightly crispy. Let cool for 5 minutes before serving.