Stuffed Shepherd's Lamb Pie

Stuffed Shepherd's Lamb Pie


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Put a twist on a traditional Irish dish by stuffing it with ground lamb. Select vegetables and a mashed potato topping harmonize with the meat to create a complete, filling meal.

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Serving Size / Yield

8-10 servings


  • 2 lb. Ground Lamb
  • 1 C. Onion, diced
  • 1 C. Carrots, diced
  • 1 C. Celery, diced
  • 2 Garlic Cloves, minced
  • Sea Salt, to taste
  • Ground Black Pepper, to taste
  • 1/2 tsp. Nutmeg
  • 8 oz. Lamb Broth
  • 4 Tbs. Butter, divided
  • 2 Tbs. All Purpose Flour
  • 1 1/2 C. Fresh Corn
  • 2 lb. Yukon Gold Potatoes, cooked and mashed

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Preheat oven to 325 degrees. In a skillet, brown the ground lamb. Add onion, carrots, celery, garlic, salt, pepper and nutmeg. Lower heat and cook for 10 minutes or until vegetables are wilted. Add lamb broth and bring filling to a boil. Meanwhile, in a small bowl, mix together 2 Tbs. butter and flour. Stir the butter and flour roux into the meat mixture until the filling has thickened. Pour meat mixture into a large oval baking dish and let cool. Sprinkle corn onto meat mixture, then smooth the hot mashed potatoes over the top. Melt the other 2 Tbs. butter and brush it across the potatoes. Bake for 35-40 minutes or until a meat thermometer inserted into the center of the dish reads 160 degrees.

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