Lamb Shepherd’s Pie with Rosemary and Lemon Potatoes

Jolly good show, my chap. This British classic is perfect for an afternoon with the Queen.

Classic Lamb Shepherd's Pie

As we mentioned in our other Shepherd’s Pie recipe, true shepherd’s pie is made with lamb, not beef. We’ve given you a beef version and so now we’re going to give you the truly traditional version.

In addition to the ground lamb, this version has rosemary in the meat filling, and for a touch of something bright, some lemon zest mixed into the potatoes.

Lamb Shepherd's Pie

Yield: 6 Servings

Prep Time: 35 Minutes

Cook Time: 25 Minutes

Total Time: 1 Hour


  • 1 Tbsp. oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 3 Tbsp. chopped rosemary, divided
  • 1 and 1/2 lbs. ground lamb
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 2 Tbsp. flour
  • 1 cup beef broth (low sodium)
  • 2 tsp. Worcestershire sauce
  • 3/4 cup frozen peas, defrosted

For the Lemon Mashed Potato Topping

  • 2 and 1/2 lbs. Russet potatoes, peeled and cut into 1/2-3/4 inch dice
  • 1 Tbsp. salt
  • 1/4 cup butter
  • 1/4 cup milk, heated
  • 1 tsp. lemon zest


For the Filling

  1. Heat the oil in a medium sauté pan over medium-high heat. Add the onions and cook until soft, about 5-6 minutes. Add garlic and 2 tablespoons of chopped rosemary and stir. Immediately add in the ground lamb, salt and pepper. Stir occasionally until meat is cooked through, about 8-9 minutes. Drain away any excess fat.
  2. To meat, add flour. Stir until incorporated and cook for 1-2 minutes. Add in beef broth and Worcestershire sauce.
  3. Bring mixture to a boil, then reduce heat to a simmer, stirring occasionally until very thick, 2-3 minutes. Stir in remaining 1 tablespoon of rosemary.
  4. Add defrosted peas. Taste and season with salt and pepper.

For the Mashed Potato Topping

  1. Place cut potatoes in pot filled with cold water. Add salt. Turn heat to high and cover slightly. Once boiling uncover and drop heat to medium-high. Cook until you can pierce potatoes easily with a fork, about 10-15 minutes.
  2. Strain potatoes and place back into the pot. Cook over medium heat until the potatoes are dry, about 1-2 minutes. Take off heat.
  3. Add butter and mash. Once mashed stir in heated milk. Stir in lemon zest. Taste and season with salt to taste.


  1. Preheat oven to 425°F
  2. In 11 x 7 pan add meat mixture and spread evenly. Top with mashed potatoes starting at the corners working around the edge. This should seal in the meat for better chance of avoiding boil-overs.
  3. Use a fork and create fast swirly motions to fluff up potatoes. Bake until potatoes are slightly browned, around 25 minutes

Christine Pittman

Christine is the Founder and Senior Editor of The Cookful. She also blogs at COOKtheSTORY where she specializes in easy healthy homemade recipes. Healthiness aside, she has been known to shred cheese onto a dinner plate, microwave it for 30 seconds, and then eat the messy goop with a spoon.