Shepherd S Pies Recipe

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Gallery Shepherd’s Pies Recipe Summary prep: 40 mins total: 1 hr 10 mins Servings: 8

Ingredients Ingredient Checklist 2 pounds freshly ground lamb 1 large onion, finely chopped 4 carrots, coarsely chopped 2 tablespoons tomato paste 2 tablespoons flour 1 to 2 tablespoons Worcestershire sauce Coarse salt and ground pepper 10 ounces frozen peas, thawed 2 1/2 pounds russet potatoes, peeled and quartered 1 cup milk 6 tablespoons butter

Cook’s Notes This recipe for traditional lamb potpie makes 8 individual servings (or 2 large pies instead). Cool pies completely before covering with plastic and freezing for up to 3 months. Reheat frozen pies (small or large) in a 375-degree oven for about an hour.

Gallery Shepherd’s Pies

Recipe Summary prep: 40 mins total: 1 hr 10 mins Servings: 8

Gallery

Shepherd's Pies     

Shepherd’s Pies

Shepherd’s Pies

Recipe Summary prep: 40 mins total: 1 hr 10 mins Servings: 8

Recipe Summary

prep: 40 mins total: 1 hr 10 mins

Servings: 8

prep: 40 mins

total: 1 hr 10 mins

prep:

40 mins

total:

1 hr 10 mins

Servings: 8

8

Ingredients

Ingredients

• 2 pounds freshly ground lamb 1 large onion, finely chopped 4 carrots, coarsely chopped 2 tablespoons tomato paste 2 tablespoons flour 1 to 2 tablespoons Worcestershire sauce Coarse salt and ground pepper 10 ounces frozen peas, thawed 2 1/2 pounds russet potatoes, peeled and quartered 1 cup milk 6 tablespoons butter

Directions

Preheat oven to 425 degrees. Heat a large skillet over high heat. In two batches, cook lamb until no longer pink, about 5 minutes per batch. Transfer lamb to a colander set in a bowl; let fat drain off and discard.

Add 1/4 cup water to the skillet, scraping up browned bits with a wooden spoon. Reduce heat to medium; add onion and carrots. Cook, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste. Add flour; cook, stirring, 2 minutes.

Add Worcestershire sauce, 2 cups water, and lamb. Season with 2 teaspoons salt and 1/4 teaspoon pepper. Simmer until thickened, stirring occasionally, about 10 minutes. Stir in peas; cook 1 minute. Divide among eight 8-ounce ramekins or two 9-inch glass pie dishes.

Meanwhile, in a medium saucepan, cover potatoes with salted water by 1 inch; bring to a boil. Reduce heat; simmer until fork-tender, 15 to 20 minutes. Drain.

In pan, bring milk and butter to a simmer; remove from heat. Return potatoes; mash. Season with 2 teaspoons salt and 1/4 teaspoon pepper. Spread over pies; use a fork to make peaks. Bake on a baking sheet until tops are browned, 25 to 30 minutes. Cool slightly; serve.

Cook’s Notes This recipe for traditional lamb potpie makes 8 individual servings (or 2 large pies instead). Cool pies completely before covering with plastic and freezing for up to 3 months. Reheat frozen pies (small or large) in a 375-degree oven for about an hour.

Cook’s Notes

This recipe for traditional lamb potpie makes 8 individual servings (or 2 large pies instead). Cool pies completely before covering with plastic and freezing for up to 3 months. Reheat frozen pies (small or large) in a 375-degree oven for about an hour.

Reviews (11)

 Add Rating & Review     92 Ratings   5 star values:        23    4 star values:        15    3 star values:        31    2 star values:        19    1 star values:        4        

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Reviews (11)

Add Rating & Review     92 Ratings   5 star values:        23    4 star values:        15    3 star values:        31    2 star values:        19    1 star values:        4       

Add Rating & Review

92 Ratings 5 star values: 23 4 star values: 15 3 star values: 31 2 star values: 19 1 star values: 4

92 Ratings 5 star values: 23 4 star values: 15 3 star values: 31 2 star values: 19 1 star values: 4

92 Ratings 5 star values: 23 4 star values: 15 3 star values: 31 2 star values: 19 1 star values: 4

• 5 star values: 23 4 star values: 15 3 star values: 31 2 star values: 19 1 star values: 4

  Martha Stewart Member     Rating: Unrated       03/13/2013   amazing recipe. I used beef ground meat tonight because I did not have lamb. But it is the best recipe ever. Thank you Martha!!  
  
  Martha Stewart Member     Rating: Unrated       03/20/2010   I made this for a birthday dinner and was told that it was the best Shepher's Pie they had ever had.  
  
  Martha Stewart Member     Rating: Unrated       02/20/2010   Very good with the ground lamb. FYI - When using ground beef this recipe becomes Cottage Pie.  
  
  Martha Stewart Member     Rating: Unrated       12/11/2009   Another Martha keeper! My family loved this one. Kids will gobble it up.  
  
  Martha Stewart Member     Rating: Unrated       07/13/2009   The recipe is great. However, I used 8-ounce ramekins and still had a lot left over. Next time I'll use bigger ramekins, because the 8-ounce portions was definitely too small.  
  
  Martha Stewart Member     Rating: Unrated       01/16/2009   I made this last night in a cassarole dish and it was amazing. Perfect wintery comfort food and my husband loves lamb so I am happy to have a way we both really like it.  
  
  Martha Stewart Member     Rating: Unrated       01/13/2009   I used a larger casorole dish and used lean ground beef because that is what we had on hand. I also sprinkled a little parm cheese on top of the potatoes so the top browned nicely. I would definitely make this again, and will try the lamb next time - great comfort food!  
  
  Martha Stewart Member     Rating: Unrated       01/11/2009   can't wait to try it  
  
  Martha Stewart Member     Rating: Unrated       03/18/2008   I added mushrooms, zucchini, and parmesan cheese on top. Loved it, and you can freeze it for later as well.  
  
  Martha Stewart Member     Rating: Unrated       03/06/2008   I threw this in a 9 x 13 and used instant mashed potato flakes for a faster meal. It was perfect! This is a great meal to take to a sick friend or friends with a new baby. Easy to re-heat and always tastes great. Oh, and I added cheese in the last 5 minutes for a little extra...mmmmmmmm!  
  
  Martha Stewart Member     Rating: Unrated       12/12/2007   This is a family favorite...usually use ground chuck instead of lamb. Also very good reheated the next day....if any left!  
  

  Martha Stewart Member

  Rating: Unrated 03/13/2013

amazing recipe. I used beef ground meat tonight because I did not have lamb. But it is the best recipe ever. Thank you Martha!!

Rating: Unrated

Rating: Unrated 03/20/2010

I made this for a birthday dinner and was told that it was the best Shepher’s Pie they had ever had.

Rating: Unrated 02/20/2010

Very good with the ground lamb. FYI - When using ground beef this recipe becomes Cottage Pie.

Rating: Unrated 12/11/2009

Another Martha keeper! My family loved this one. Kids will gobble it up.

Rating: Unrated 07/13/2009

The recipe is great. However, I used 8-ounce ramekins and still had a lot left over. Next time I’ll use bigger ramekins, because the 8-ounce portions was definitely too small.

Rating: Unrated 01/16/2009

I made this last night in a cassarole dish and it was amazing. Perfect wintery comfort food and my husband loves lamb so I am happy to have a way we both really like it.

Rating: Unrated 01/13/2009

I used a larger casorole dish and used lean ground beef because that is what we had on hand. I also sprinkled a little parm cheese on top of the potatoes so the top browned nicely. I would definitely make this again, and will try the lamb next time - great comfort food!

Rating: Unrated 01/11/2009

can’t wait to try it

Rating: Unrated 03/18/2008

I added mushrooms, zucchini, and parmesan cheese on top. Loved it, and you can freeze it for later as well.

Rating: Unrated 03/06/2008

I threw this in a 9 x 13 and used instant mashed potato flakes for a faster meal. It was perfect! This is a great meal to take to a sick friend or friends with a new baby. Easy to re-heat and always tastes great. Oh, and I added cheese in the last 5 minutes for a little extra…mmmmmmmm!

Rating: Unrated 12/12/2007

This is a family favorite…usually use ground chuck instead of lamb. Also very good reheated the next day….if any left!

All Reviews for Shepherd’s Pies

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All Reviews for Shepherd’s Pies

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  Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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