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Shepherd's Pie


  • Tbsp olive oil
  • 2 lbs ground lamb
  • salt and pepper to taste
  • large onion chopped
  • 2 cloves garlic minced
  • 2 Tbsp worcestershire sauce
  • 1/2 Lipton onion soup packet
  • 1 cup beef broth
  • 1 cup frozen peas
  • 1 cup frozen carrots
  • 6 large potatoes
  • 4 Tbsp butter
  • 2/3 cup milk
  • salt and pepper to taste


  1. Preheat the oven to 350 degrees. 

  2. Peel and chop the potatoes. Put in a pot of cold, salted water and bring to a boil. Cook until tender. Drain. Add the butter, milk and salt and pepper. Mash well.  Set aside. 

  3. While the potatoes are cooking, heat the oil in a cast iron skillet. Add the ground lamb and cook until browned. Add the onion and garlic and saute for 5 minutes. Add the worcestershire sauce, onion soup packet and beef broth. Stir to combine. Stir in the frozen veggies and cook for 5 minutes.  Set aside.

  4. When ready, top the meat and veggie mixture with the mashed potatoes. Smooth out and top with fresh parsley. 

  5. Bake for 40 minutes or until golden brown.