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Shepherd's Pie


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  • 2 tablespoons olive oil
  • 1 pound large mushrooms cut 1/2" pieces
  • 1 large onion chopped
  • 2 pounds ground lamb
  • 4 large garlic cloves chopped
  • 2 packages brown gravy seasoning mix - (0.87 oz ea)
  • 1 1/2 cups water
  • 1 cup frozen peas
  • 4 tablespoons chopped fresh parsley
  • Freshly-ground black pepper to taste
  • Buttery Mashed Potatoes (see recipe)


Servings 6


Step 1

Preheat oven to 375 degrees. Heat oil in heavy large skillet over medium-high heat. Add mushrooms and onion and sauté until mushrooms are brown, about 8 minutes. Using slotted spoon, transfer mushroom mixture to bowl.

Add lamb and garlic to same skillet. Sauté over medium-high heat until lamb is no longer pink, about 5 minutes. Return mushroom mixture to skillet. Mix in gravy seasoning and 1 1/2 cups water. Reduce heat and simmer until mixture thickens, stirring occasionally, about 5 minutes.

Add peas; simmer until just tender, about 5 minutes longer. Mix in 3 tablespoons parsley; season generously with freshly ground black pepper.

Transfer lamb mixture to 13- by 9- by 2-inch glass baking dish. Spoon Buttery Mashed Potatoes over, covering completely. Bake pie until heated through, about 15 minutes. Sprinkle with remaining 1 tablespoon parsley.

This recipe yields 6 servings.

Scott perfected this in Scotland. His secret to great flavor is freshly ground black pepper.

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