Shepherd’s Pie with Root Vegetables and Ground Lamb

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

A comforting shepherd’s pie layered with seasoned ground lamb and a medley of tender root vegetables topped with creamy mashed potatoes. This British-inspired beef recipe, ready in about 70 minutes, layers ground lamb, carrots, parsnips 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.

Ingredients

• 1 lb ground lamb
• 2 medium, diced carrots
• 2 medium, diced parsnips
• 1 large, finely chopped onion
• 3, minced garlic cloves
• 1 cup frozen peas
• 2 tbsp tomato paste
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp, finely chopped fresh rosemary
• 3 large, peeled and quartered potatoes
• 4 tbsp butter
• 1/2 cup milk
• to taste salt
• to taste black pepper
• 2 tbsp olive oil

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Instructions

1. Step 1: Preheat the oven to 400°F. Place 3 large peeled and quartered potatoes into a large pot of salted water. Bring to a boil and cook for 15-20 minutes until fork-tender.
2. Step 2: While potatoes boil, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 large finely chopped onion, 3 minced garlic cloves, 2 diced medium carrots, and 2 diced medium parsnips. Sauté for 5 minutes until softened and fragrant.
3. Step 3: Add 1 lb ground lamb to the skillet with vegetables and cook, breaking up meat, until browned and cooked through, about 8 minutes. Stir in 2 tbsp tomato paste, 1 cup beef broth, 1 tbsp Worcestershire sauce, and 1 tsp finely chopped fresh rosemary. Simmer for 10 minutes until sauce thickens slightly. Stir in 1 cup frozen peas and cook for 2 more minutes. Season with salt and black pepper to taste.
4. Step 4: Drain the cooked potatoes and return to pot. Add 4 tbsp butter and 1/2 cup milk. Mash until smooth and creamy. Season with salt and black pepper to taste.
5. Step 5: Transfer the lamb and vegetable mixture into a 9x9-inch baking dish, spreading evenly. Spoon the mashed potatoes over the top and spread with a spatula to cover completely.
6. Step 6: Bake in the preheated oven for 20-25 minutes until the potato topping is golden and edges are bubbling. Let rest for 5 minutes before serving.