Reviews (2) Add Rating & Review 28 Ratings 5 star values: 2 4 star values: 3 3 star values: 11 2 star values: 8 1 star values: 4 Martha Stewart Member Rating: Unrated 03/01/2008 Yummy! Great for a cold winter day. Made this with 3 lbs. of ground sirloin, although I'm sure ground lamb would add another tasty dimension. Adjusted Worcestershire and Tabasco to taste for us. Made with the two cups of stock like the recipe calls for. Did not brush with butter on top of mashed potatoes, instead grated a small amount of yellow cheddar to sprinkle on top for color. Martha Stewart Member Rating: Unrated 12/28/2007 this recipe turns a simple dish into something a little special for those of us who NEED to follow a recipe!
Back to Shepherd’s Pie with Ground Lamb All Reviews for Shepherd’s Pie with Ground Lamb - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Shepherd’s Pie with Ground Lamb Recipe Summary Servings: 8
Ingredients Ingredient Checklist 2 tablespoons olive oil 2 tablespoons unsalted butter, plus 2 tablespoons melted for brushing top 2 medium onions, coarsely chopped 3 carrots, sliced 1/3 inch thick 2 pounds ground lamb 1 tablespoon Worcestershire sauce 1 tablespoon tomato paste 1 teaspoon coarse salt, plus more to taste 1/2 teaspoon freshly ground pepper, plus more to taste 1/4 to 1/2 teaspoon Tabasco sauce, or to taste 2 cups homemade or low-sodium commercial chicken stock 1 ten-ounce package frozen peas Mashed Potatoes
Gallery Shepherd’s Pie with Ground Lamb
Recipe Summary Servings: 8
Gallery
Shepherd's Pie with Ground Lamb
Shepherd’s Pie with Ground Lamb
Shepherd’s Pie with Ground Lamb
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 2 tablespoons olive oil 2 tablespoons unsalted butter, plus 2 tablespoons melted for brushing top 2 medium onions, coarsely chopped 3 carrots, sliced 1/3 inch thick 2 pounds ground lamb 1 tablespoon Worcestershire sauce 1 tablespoon tomato paste 1 teaspoon coarse salt, plus more to taste 1/2 teaspoon freshly ground pepper, plus more to taste 1/4 to 1/2 teaspoon Tabasco sauce, or to taste 2 cups homemade or low-sodium commercial chicken stock 1 ten-ounce package frozen peas Mashed Potatoes
Directions
Preheat oven to 425 degrees. In a large skillet heat oil and 2 tablespoons butter over high heat. Add onions and carrots, and cook, stirring occasionally, until onions are translucent, about 5 minutes.
Add lamb and cook, stirring and breaking up lamb with the back of a wooden spoon, until lamb is beginning to brown, about 8 minutes. Stir in Worcestershire, tomato paste, salt, pepper, and Tabasco sauce. Cook, stirring, 1 minute more. Add stock and bring to a simmer. Stir in peas and return to a simmer.
Transfer to a 9-by-13-inch baking dish. Spoon or pipe mashed potatoes evenly over meat mixture. Brush with melted butter. Place on a parchment-lined baking sheet and bake until top is golden and juices are bubbling, 25 to 35 minutes. Remove from oven and let stand 20 to 30 minutes before serving.
Reviews (2)
Add Rating & Review 28 Ratings 5 star values: 2 4 star values: 3 3 star values: 11 2 star values: 8 1 star values: 4
Martha Stewart Member Rating: Unrated 03/01/2008 Yummy! Great for a cold winter day. Made this with 3 lbs. of ground sirloin, although I'm sure ground lamb would add another tasty dimension. Adjusted Worcestershire and Tabasco to taste for us. Made with the two cups of stock like the recipe calls for. Did not brush with butter on top of mashed potatoes, instead grated a small amount of yellow cheddar to sprinkle on top for color. Martha Stewart Member Rating: Unrated 12/28/2007 this recipe turns a simple dish into something a little special for those of us who NEED to follow a recipe!
Reviews (2)
Add Rating & Review 28 Ratings 5 star values: 2 4 star values: 3 3 star values: 11 2 star values: 8 1 star values: 4
Add Rating & Review
28 Ratings 5 star values: 2 4 star values: 3 3 star values: 11 2 star values: 8 1 star values: 4
28 Ratings 5 star values: 2 4 star values: 3 3 star values: 11 2 star values: 8 1 star values: 4
28 Ratings 5 star values: 2 4 star values: 3 3 star values: 11 2 star values: 8 1 star values: 4
5 star values: 2 4 star values: 3 3 star values: 11 2 star values: 8 1 star values: 4
Martha Stewart Member Rating: Unrated 03/01/2008 Yummy! Great for a cold winter day. Made this with 3 lbs. of ground sirloin, although I'm sure ground lamb would add another tasty dimension. Adjusted Worcestershire and Tabasco to taste for us. Made with the two cups of stock like the recipe calls for. Did not brush with butter on top of mashed potatoes, instead grated a small amount of yellow cheddar to sprinkle on top for color. Martha Stewart Member Rating: Unrated 12/28/2007 this recipe turns a simple dish into something a little special for those of us who NEED to follow a recipe!Martha Stewart Member
Rating: Unrated 03/01/2008
Yummy! Great for a cold winter day. Made this with 3 lbs. of ground sirloin, although I’m sure ground lamb would add another tasty dimension. Adjusted Worcestershire and Tabasco to taste for us. Made with the two cups of stock like the recipe calls for. Did not brush with butter on top of mashed potatoes, instead grated a small amount of yellow cheddar to sprinkle on top for color.
Rating: Unrated
Rating: Unrated 12/28/2007
this recipe turns a simple dish into something a little special for those of us who NEED to follow a recipe!
All Reviews for Shepherd’s Pie with Ground Lamb
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Shepherd’s Pie with Ground Lamb
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
