Wales Lamb and Mint Shepherd’s Pie

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

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty shepherd’s pie made with ground lamb, fresh mint, and creamy mashed potatoes for a Welsh-inspired comfort meal. This British-inspired lamb recipe, ready in about 65 minutes, layers ground lamb, 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 480 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 British cuisine 480 cal/serving

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Ingredients

1 lb ground lamb
1 medium, diced onion
2 medium, diced carrots
2 minced garlic cloves
2 tbsp tomato paste
1 cup beef broth
1/2 cup frozen peas
2 tbsp chopped fresh mint leaves
2 large, peeled and cubed potatoes
3 tbsp unsalted butter
1/3 cup whole milk
to taste salt
to taste black pepper
1 tbsp olive oil

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Instructions

Step 1: Preheat oven to 400°F. Boil 2 large peeled and cubed potatoes in salted water for 15 minutes until tender. Drain and mash with 3 tbsp unsalted butter, 1/3 cup whole milk, salt, and pepper until creamy.
Step 2: While potatoes cook, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 diced medium onion, 2 diced medium carrots, and 2 minced garlic cloves. Sauté for 5 minutes until softened.
Step 3: Add 1 lb ground lamb to the skillet and cook for 7 minutes, breaking up meat, until browned.
Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes. Pour in 1 cup beef broth and simmer for 10 minutes until sauce thickens.
Step 5: Mix in 1/2 cup frozen peas and 2 tbsp chopped fresh mint leaves. Season with salt and black pepper to taste.
Step 6: Transfer lamb mixture to a baking dish and spread evenly. Top with mashed potatoes and smooth the surface.
Step 7: Bake in preheated oven for 20 minutes until the top is golden and edges bubbly. Let rest 5 minutes before serving.