Oven-Baked Lamb and Vegemite Shepherd’s Pie

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A savory Australian twist on classic shepherd’s pie with a rich lamb filling enhanced by Vegemite and topped with creamy mashed potatoes. This australian-inspired beef ready in about 65 minutes layers ground lamb, medium, diced onion, large, diced carrot 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 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.

Prep: 20 min Cook: 45 min Serves 4 Australian cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Boil 3 large peeled and quartered potatoes in salted water for 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 diced medium onion, 1 diced large carrot, and 1 diced celery stalk, sauté for 5 minutes until softened.
  3. Step 3: Add 3 minced garlic cloves to the skillet and cook for 1 minute until fragrant. Stir in 1 lb ground lamb and cook for 6-8 minutes, breaking it apart until browned.
  4. Step 4: Mix in 2 tbsp tomato paste, 1 cup beef broth, 1 tbsp Worcestershire sauce, and 1 tsp Vegemite. Simmer for 10 minutes until sauce thickens. Stir in 1/2 cup frozen peas and season with 1 tsp salt and 1/2 tsp black pepper.
  5. Step 5: Drain potatoes and mash with 4 tbsp butter and 1/2 cup milk until smooth and creamy. Season with additional salt if needed.
  6. Step 6: Transfer lamb mixture to a 9x9 inch baking dish and spread mashed potatoes evenly on top. Bake in preheated oven for 25 minutes until golden brown and bubbly.

Equipment for this recipe

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Frequently asked questions

How long does Oven-Baked Lamb and Vegemite Shepherd’s Pie take to make?

Total time is about 65 minutes (20 min prep + 45 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Oven-Baked Lamb and Vegemite Shepherd’s Pie?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Oven-Baked Lamb and Vegemite Shepherd’s Pie?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Oven-Baked Lamb and Vegemite Shepherd’s Pie for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Oven-Baked Lamb and Vegemite Shepherd’s Pie?

Australian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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