Shepherd’s Pie with Ground Lamb and Root Vegetables

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

A traditional shepherd’s pie layered with savory ground lamb, sautéed root vegetables, and creamy mashed potato topping baked until golden. This British-inspired lamb recipe, ready in about 65 minutes, layers ground lamb, olive oil, yellow 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 480 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
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 2 medium, diced carrots
• 2, diced celery stalks
• 3 cloves, minced garlic cloves
• 2 tbsp tomato paste
• 1 cup beef broth
• 1 cup frozen peas
• 1 tsp leaves fresh thyme
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 lbs, peeled and cubed potatoes
• 4 tbsp unsalted butter
• 1/2 cup whole milk
• 1/4 cup grated, optional Parmesan cheese

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Instructions

1. Step 1: Preheat oven to 400°F. Boil 2 lbs peeled and cubed potatoes in salted water for 15-18 minutes until fork-tender. Drain and mash with 4 tbsp unsalted butter and 1/2 cup whole milk until creamy. Set aside.
2. Step 2: While potatoes cook, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 medium diced yellow onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 6-7 minutes until vegetables soften.
3. Step 3: Add 1 lb ground lamb to the skillet and cook for 5-6 minutes, breaking up meat until browned and cooked through.
4. Step 4: Stir in 3 minced garlic cloves and 2 tbsp tomato paste. Cook for 2 minutes until fragrant.
5. Step 5: Pour in 1 cup beef broth, add 1 cup frozen peas and 1 tsp fresh thyme leaves. Season with 1 1/2 tsp salt and 1 tsp black pepper. Simmer for 5 minutes until liquid reduces slightly.
6. Step 6: Transfer lamb mixture to a 9x9-inch baking dish. Spread the mashed potatoes evenly over the top. Sprinkle 1/4 cup grated Parmesan cheese over the mashed potatoes if using.
7. Step 7: Bake uncovered for 20-25 minutes until the top is golden and edges bubble. Let rest 5 minutes before serving.