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Lamb Shepherd’s Pie with Rosemary

When prepared with quality, in season ingredients, traditional Shepherd’s Pie is a great health supportive and grounding meal. This dish seasonally works in Fall, Winter and Spring.

Filled with ground lamb, bone broth, and a variety of vegetables, this is a favorite one pot dish. You can cook it beautifully for a dinner party as well, depending on the baking dish or pot you use. The bigger the better so the saucy broth doesn’t overflow.

Feel free to edit the ground meat and root vegetable topping for variety. Use ground venison, add ground organ meat, and top with mashed potatoes, parsnip mashed potatoes, root vegetable mashed potatoes, healthy cauliflower mashed potatoes, etc.

Cheers,

Chef Whitney Aronoff

INGREDIENTS FOR SHEPHERD’S PIE

You will need the following ingredients to make this recipe:

FOR THE PARSNIP MASHED POTATOES

  • Parsnips
  • Ghee
  • Garlic
  • White pepper
  • Sea salt

FOR THE MEAT FILLING

  • Olive oil
  • Yellow onion
  • Carrots
  • Celery
  • Garlic
  • Ground lamb
  • Sea salt
  • Black pepper
  • Cassava flour
  • Tomato paste
  • Chicken bone broth
  • Worcestershire sauce (avoid if soy allergy)
  • Fresh rosemary
  • Fresh thyme
  • Fresh peas

NOTES FOR MEAL PREP

When preparing this dish for meal prep as a chef, bake it for 15 minutes at 400 degrees, convection setting. Just to get a little browning on the mash and for the sauce to thicken up.

As the home cook, don’t pre-bake it for meal prep. Plan to remove the dish from the fridge 30 minutes to 1 hour before cooking. Follow the directions in the recipe for baking. You do not want the dish or the food to be ice cold before putting in the oven. This will improve the even heating.

WHAT TO SERVE WITH SHEPHERD’S PIE

This dish is best with extra parsnip mashed potatoes on the side and some blanched leafy greens, such as chard or kale.

You can also serve it with a classic house salad of this California Chef’s Salad recipe.

CHEF TIPS

You can make this dish with 1-pound of ground lamb if you prefer. Grocery stories often sell the ground lamb in 1-pound packs. If you are serving only 2-3 people, go with 1-pound. If you are serving 4-6 people and want leftovers, prepare with 2-pounds as the recipe suggests.

You can prepare Shepherd’s Pie with traditional mashed potato (russet or Yukon gold potato, butter, sea salt, white pepper, whole milk, optional garlic). I think it is more fun to do a root vegetable option but either works.

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Lamb Shepherd's Pie with rosemary

Lamb Shepherd’s Pie with Rosemary

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  • Author: Chef Whitney Aronoff
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 4–6 servings 1x
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: American
  • Diet: Gluten Free
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Description

Homemade Shepherd’s Pie prepared with ground lamb, bone broth, rosemary, and a parsnip root vegetable mashed potato topping. 

Ingredients

Scale

For the parsnip mashed potatoes:

  • 2 pounds parsnips
  • 2–3 tablespoons ghee
  • 1 tsp sea salt
  • 1 garlic clove
  • 1/4 tsp white pepper
  • 1/2 cup reserved cooking water

For the meat filling:

  • 2 Tbsp extra virgin olive oil
  • 1 medium yellow onion, small diced
  • 2–3 carrots, small diced
  • 3 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 1/2 pounds ground lamb
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • 2 Tbsp cassava flour (or flour of choice)
  • 2 tsp tomato paste
  • 1 cup chicken bone broth
  • 1 tsp Worcestershire sauce
  • 2 tsp fresh rosemary leaves, chopped
  • 1 tsp fresh thyme leaves
  • 1/2 cup fresh or frozen peas

Instructions

  1. Preheat oven to 400 degrees. 
  2. Start the parsnip mash. Chop parsnips into 1-inch rounds, add to a medium pot, cover with water and bring to a boil. Cook till soft when pricked with a fork, about 10-15 minutes. Reserve 1/2 cup of water and drain. Add parsnips, ghee, salt, garlic, white pepper and 1/4 cup cooking water to a high speed blender. Blend on high till smooth. Add additional water to create desired ‘mashed potato’ consistency. Set aside.
  3. While the parsnips are cooking,  add the oil to a large sauté pan or pot set over medium heat. Add the onion, carrots, celery and let cook and soften 3-4 minutes. Add garlic to activate. Add lamb, salt, pepper and cook until browned and cooked through, for 3-5 minutes. Sprinkle the meat with the flour and continue to cook another minute. 
  4. Add the tomato paste, broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, red heat to a simmer and cover, cooking for 10 minutes till sauce thickens. 
  5. Add stir in the peas and turn off heat. Spread mixture evenly into a baking dish. Top with parsnip mash. Place on a baking sheet (to protect oven from spillage) and bake for 25 minutes or till the parsnips mash starts to brown and mixture is bubbling. Let cool for 10 minutes and serve. 

Notes

You can prepare this dish topped with your favorite mashed potato recipe. 

Adjust the protein amount as desired. Use 1 pound of ground lamb, or 2 pounds of ground lamb. Both work with this recipe. 

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