This classic take on skillet shepherd’s pie with ground lamb features savory meat and vegetable filling topped with cheesy mashed potatoes for the ultimate winter comfort food.
Bring a large pot of salted water to a boil over high heat. Add potatoes to boiling water and cook for 15-20 minutes, until they can be pierced easily with a fork.
In a small saucepan, heat 4 TBSP of the butter and cream together until the butter melts.
Drain the cooked potatoes well and return them to the pot. Mash the potatoes until smooth. Then, add in the butter-cream mixture, just until blended. Stir in the cheese and season to taste with salt and pepper. Set aside.
Preheat the oven to 375 degrees.
Melt the remaining 1 TBSP butter in a large oven-safe skillet over medium-high heat. Add the onions, and cook for 5 minutes, stirring occasionally, until translucent.
Add the ground lamb, garlic, thyme, rosemary, and a pinch of salt, and pepper. Cook, breaking the meat up as it browns, for 6-8 minutes, until cooked through. USDA recommends ground lamb reach an internal temperature of 160F.
Add the red wine, Worcestershire sauce, flour and tomato paste. Stir to combine and cook for 2-3 minutes, until thickened.
Add the stock and peas and carrots. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally. Stir in the parsley, and season with additional salt and pepper, to taste.
Top the meat mixture with the mashed potatoes then spread them evenly, or use a piping bag to create a swirl pattern.
Place the skillet on a baking sheet (to catch any spill over) and bake for 30 minutes, until the potatoes begin to brown. Let sit for 10 minutes before enjoying.
Video
Notes
To make meal prep more manageable, make and store any part of this recipe ahead of time or assemble and refrigerate or freeze before baking.
To prepare the mashed potatoes ahead
Make them as directed and let them cool. Store in an airtight container in the refrigerator for up to 3 days.
Before spreading the potatoes on top of the meat mixture, you may need to warm them slightly by covering the bowl tightly with plastic wrap and poking a few holes in the top. Microwave in 30-second increments until they are easily stirred and spreadable.
To prepare the meat mixture ahead
Prepare the meat mixture as directed and let it cool in the skilled. Cover the skillet tightly with aluminum foil and store it in the refrigerator for up to 3 days.
When ready to assemble, spread the mashed potatoes on top, and bake as directed.
Meal prepping an assembled shepherd’s pie (freezer instructions included)
If you want to make your shepherd's pie to make later in the week or even after a month or two, you can easily do so.
Instead of assembling the pie in a skillet, transfer the meat mixture to a casserole dish that’s oven and freezer safe. Spread the mashed potatoes on top, and let the mixture cool.
Cover tightly in foil and store in the refrigerator for up to 3- 5 days before baking as directed.
You can store assembled shepherd’s pie in the freezer for up to 3 months. Take it out of the freezer the night before and let it thaw in the refrigerator.
Bake at 375 degrees for 30 minutes with the foil on top, then remove the foil and bake for another 15-25 minutes or until the center is warmed through to 165 degrees and the potatoes are lightly browned.