Shepherd's Pie

Main Dish


Check out our new seasonings here



  • One (2) tbsp. butter
  • Two (2) tbsp. olive oil
  • Two (2) lbs. ground lamb
  • One (1) white onion, diced finely
  • Three (2) carrots, diced finely
  • Four (4) garlic cloves, diced finely
  • Three (3) tbsp. tomato paste
  • Two (2) tbsp. all-purpose flour
  • 1 1/2 cup beef stock
  • Two (2) tbsp Worcestershire sauce
  • Five (5) sprigs of fresh thyme
  • Two (2) bay leaves
  • Salt and pepper to taste
  • One (1) cup frozen peas
  • Roasted garlic mashed potatoes (see in previous blog)
  • One (1) cup aged cheddar cheese
  • Three (3) green onions, finely diced


  • Preheat oven to 400 degrees.
  • Melt one (1) tbsp. butter and olive oil in a large cast iron skillet on medium heat.
  • Turn up to medium/high heat and add ground lamb, season and brown. Break up the meat and keep cooking until fat and moisture evaporates.  You will see a crust on the bottom of your pan.
  • Add chopped onion, carrots, garlic cloves. These will help deglaze the pan, as they sweat.
  • Once onions are translucent, mix in tomato paste for about a minute.
  • Add one (1) tbsp. butter and flour. Stir well
  • Pour in beef stock and Worcestershire sauce.
  • Add in thyme, bay leaves and season with salt and pepper, to taste.
  • Let is summer and reduce. Don’t rush this step. 
  • Stir in frozen peas.
  • Take out thyme and bay leaves.
  • Thickly pipe on mashed potatoes (try to cover up and holes you see) and top with aged cheddar cheese.
  • Place in oven for 20-30 min. (If top is not browned, turn on your broiler and place in oven for another 1-2 minutes).
  • Garnish with green onions.

*Check out our newest seasonings here !  

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