Stove-Top Shepherd’s Pie with Lamb and Root Vegetables

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

A classic British shepherd’s pie with ground lamb, hearty root vegetables, and creamy mashed potato topping cooked entirely on the stove. This British-inspired lamb recipe, ready in about 55 minutes, layers ground lamb, carrots, parsnip 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 450 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
• 1 medium, diced parsnip
• 1 medium, finely chopped onion
• 2, minced garlic cloves
• 1 cup frozen peas
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 3 medium, peeled and quartered potatoes
• 3 tbsp butter
• 1/2 cup milk
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

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Instructions

1. Step 1: Place 3 medium peeled and quartered potatoes in a large pot, cover with salted water, bring to a boil, and cook for 15-20 minutes until tender; drain and mash with 3 tbsp butter and 1/2 cup warm milk until smooth. Set aside.
2. Step 2: While potatoes cook, heat 2 tbsp olive oil in a large deep skillet over medium heat. Add 1 finely chopped medium onion and 2 minced garlic cloves, sauté for 3-4 minutes until softened and fragrant.
3. Step 3: Add 1 lb ground lamb to the skillet, breaking it apart with a spoon, cook for 6-7 minutes until browned and no longer pink.
4. Step 4: Stir in 2 diced medium carrots and 1 diced medium parsnip, cooking for 5 minutes until slightly softened.
5. Step 5: Mix in 2 tbsp tomato paste, 1 tbsp Worcestershire sauce, 1 cup beef broth, 1 tsp salt, and 1/2 tsp black pepper. Simmer uncovered for 10 minutes until sauce thickens.
6. Step 6: Stir 1 cup frozen peas into the meat mixture and cook for 2 more minutes.
7. Step 7: Spoon the lamb and vegetable mixture evenly into a 9-inch skillet or ovenproof dish, then spread the mashed potatoes over the top, smoothing with a spatula.
8. Step 8: Cover with a lid and cook over low heat for 10 minutes until heated through and the mashed potato topping is slightly golden at the edges.