| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 40 min |
| Yield: | 8 servings |
Ingredients
- 3 pounds russet potatoes
- Kosher salt
- 3/4 cup milk
- 1/2 cup sour cream
- 6 tablespoons unsalted butter, melted
- 2 large egg yolks
- Freshly cracked black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 cup pearl onions, fresh or frozen
- 2 tablespoons canola oil
- 1/2 yellow onion, diced
- 2 sprigs fresh rosemary, minced
- 2 pounds ground lamb
- Kosher salt and freshly ground black pepper
- 2 tablespoons tomato paste
- 1 1/2 tablespoons all-purpose flour
- 1 tablespoon sherry vinegar
- 1 cup chicken stock
- 1 cup frozen peas and carrots
- 1/2 cup fresh parsley, chopped
- 3 tablespoons unsalted butter, melted
- 1/4 cup grated Parmesan
- Chopped fresh parsley, for garnish
Instructions
- For the potato topping: Peel and cube the potatoes into 1-inch dice. Put in a large pot and add enough cold water to cover the potatoes by 1 inch. Season the water with salt and bring to a boil. Boil the potatoes until tender, about 10 minutes. Drain the potatoes and pass through a ricer. Add the milk, sour cream, melted butter and egg yolks to the potatoes and stir with a wooden spoon until smooth. Season with salt and pepper and reserve.
- For the filling: Preheat the oven to 375 degrees F.
- In a medium saute pan over medium heat, melt the butter with the olive oil. Add the pearl onions and cook, shaking the pan occasionally so the onions brown on all sides, until caramelized, about 5 minutes. Set aside.
- In a large ovensafe shallow braising pan, heat the canola oil over medium-high heat. Add the onions and rosemary and cook, stirring often, until the onions are slightly browned and soft, 3 to 5 minutes. Add the lamb and season with salt and pepper. Continue to cook until the lamb cooked through, 4 to 6 minutes. Add the tomato paste, flour and sherry vinegar and cook for 2 more minutes. Add the chicken stock, peas and carrots and pearl onions and bring to a boil. Season with salt and pepper and stir in the parsley.
- For the additional topping: Top the lamb mixture with an even layer of the potato topping. Drizzle with the melted butter and sprinkle with the Parmesan. Transfer to the oven and bake until the topping is lightly browned, about 40 minutes. Garnish with additional parsley.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 782 |
| Total Fat | 56 g |
| Saturated Fat | 26 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 29 g |
| Cholesterol | 185 mg |
| Sodium | 1040 mg |
Reviews
This was so good. The lamb was really lean. the amb didn’t overpower the dish. I cut the recipe in half since thre’s just me now.
Delicious., flavorful, warm comfort food. There are a lot of steps but well worth it. I made it with 2lbs of lamb stew meat because I had it that way at Scottish Arms restaurant in St. Louis, MO and it didn’t disappoint.
Very good!
I have never been a huge fan of Shephard’s Pie, but when I watched GZ make his Mama’s, I thought it looked and sounded good. I was right! It is amazing! I shared with several who all raved about how flavorful this is. Thank you again GZ!!!
Various ingredients with lots of steps. Used 1 lb each of lamb & ground beef. Baked it in a 10 inch ceramic pie dish. It leaked over the sides (stove cleaning req). Would appreciate recipes being more specific with vessels used since it’s key to success. This had great flavor but could be done quicker by using less steps: make a ground lamb & vegetable skillet dish and top with your favorite mashed potato recipe!
This is a great winter recipe. Made it during a snow storm while stuck in the house. We loved it. I used sweet potatoes and fresh carrots. It really came together so well. Great winter dish for hungry kids coming in after a long day in the snow. ❤️
The lamp and seasoning made this dish amazing!!
Outrageous! I cut the recipe in half as there is only 2 of us. My husband devoured it. Used fresh carrots instead of frozen and added garlic. I sautéed the carrots and garlic with the onion and rosemary. This one is definitely a keeper. Way to go GZ – another hit! Check out my Instagram cat_cat_cat_m where I posted a picture. Wish we could post pics here!
Our family loves this recipe. It was so easy to follow and will be my go to recipe! Thank you.
This was good. The potato topping was awesome. The meat mixture was on the bland side, however. I would add more spices…onion powder, onion salt, and some crushed garlic. Another thing I will do next time is up the amount of meat mixture. Maybe 1 1/2 times the recipe. Everybody liked it, just no raves.