Shepherd's Pie

Shepherd's Pie

We are a meat and potatoes type of family which means that Shepherd's Pie is an obvious favorite in our household!  This dish is the ultimate comfort food and is a relatively quick and simple dish!

Shepherd's Pie is a crowd-pleasing dish with a relatively simple grocery list! The ingredients are traditionally ground lamp, frozen carrots, frozen peas, mashed potatoes, cheese, and seasoning you most likely already have. That is pretty much it! This dish is excellent to make for a family dinner or even as a meal prep!

Shepherd's Pie

Shepherd's pie, Shephard's Pie, cast iron recipes, skillet recipes, lamp recipes


No. 10 Lancaster skillet or similar 12" pan

Mixing bowl

cutting board


Lamb filling:

1 Tbs Olive Oil

1 Tbs butter

1.5 lbs lamp

1 medium onion

1/4 cup flour

2 tsp. minced rosemary

1 tsp. paprika

1/8 tsp. cinnamon

Dash of nutmeg

Dash of cayenne

2 large cloves of garlic

2 1/2 tsp ketchup

1 tsp. Kosher Salt

Fresh black pepper to taste

1 3/4 cup water

1 (12oz) package of frozen peas/carrot mix or 6oz each of frozen peas and carrots

 Potato Mix:

2 lbs. white potatoes, peeled and halved

1 Tbs butter

3 Tbs. cream cheese

2 Tbs. sour cream

1 egg yolk

2 Tbs milk

6 oz of sharp cheddar cheese

Dash of cayenne

Salt and Pepper to taste


 1. Preheat the oven to 375 degrees F. Heat the skillet to medium-high heat and add olive oil and butter. Sauté onions until fragrant, about 3 minutes. Stir in the ground lamb and brown the meat. Break up the lamb into small pieces but be careful not to over stir since this will release a lot of its juices.

2. Once the meat has browned, sprinkle in the flour and stir until mixed. Add salt, black pepper, fresh rosemary, paprika, cinnamon, nutmeg, ketchup, and garlic—Cook for about 3 minutes, or until garlic is fragrant.

3. Add water and scrape any browning off of the bottom of the skillet. Reduce heat to medium-low and allow to cook for 5-6 minutes. Let simmer and allow the mixture to thicken.

4. Add in carrots and peas and mix until combined. Remove the skillet from the heat.

5. Place potatoes in a large pot, and cover with cold water till the water is 1 inch above the potatoes. Add a generous amount of salt and turn to high heat until the water comes to a boil. Boil potatoes for 10-12 minutes or until a knife can be inserted into a potato with almost no resistance. Carefully drain out all of the water.

6. Add butter, cream cheese, sour cream, cheddar cheese, and cayenne pepper to potatoes and mash until potatoes are combined and smooth in texture—season to taste with salt and pepper.

7. Whisk together the egg yolk and milk in a small bowl. Stir the mixture into the potatoes and incorporate.

8. Even out the lamp mixture in your cast iron pan and top with mashed potatoes. Evenly spread out potatoes to cover the entire skillet.

9. Place in the preheated oven for 25-30 minutes. Edges should be golden brown and bubbling.


Top with some fresh rosemary, serve and enjoy!