Lamb Shepherd’s Pie
Makes 6 to 8 servings
  • 2 tablespoons butter
  • 2 (8-ounce) packages sliced white button mushrooms
  • 1 cup chopped onion
  • ¾ cup chopped carrot
  • 2 cloves garlic, minced
  • ½ cup all-purpose flour, divided
  • 3 pounds ground lamb
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons tomato paste
  • 1 cup chicken broth
  • 1 cup frozen peas
  • Garlic Mashed Potato Topping (recipe follows)
  1. Preheat oven to 350°. Spray a 3-quart baking dish with cooking spray.
  2. In a large skillet, melt butter over medium heat. Add mushrooms, onion, carrot, and garlic. Cook, stirring frequently, until mushrooms release liquid, about 10 minutes. Sprinkle 3 tablespoons flour over vegetables; cook, stirring constantly, for 3 minutes. Transfer vegetable mixture to a medium bowl.
  3. In same skillet, cook lamb, Worcestershire, and tomato paste, stirring frequently, until lamb is browned and crumbly. Sprinkle remaining 5 tablespoons flour onto lamb mixture; cook, stirring constantly, for 5 minutes. Add broth; cook for 2 minutes. Stir in peas and cooked vegetables, and cook until heated through.
  4. Pour lamb mixture into prepared pan; spread Garlic Mashed Potato Topping onto lamb mixture.
  5. Bake until lightly browned, about 45 minutes. Let stand for 10 minutes before serving.
Recipe by Paula Deen Magazine at