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Shepard’s Pie Recipe-2696

Photo by: Joseph De Leo
Comments: 0


Shepherd’s Pie was an ingenious way to use up Sunday’s leftovers. For some, it was even more welcomed than the original roast.

Yield: 6 servings


  • 3 cups roughly chopped cooked lamb
  • 2 large cloves garlic, peeled
  • 1 medium onion, quartered
  • 1 teaspoon dried rosemary, crumbled
  • 4 tablespoons (½ stick) butter
  • 2 tablespoons all-purpose flour
  • ¾ cup beef broth
  • Salt and black pepper to taste
  • 4 medium potatoes, peeled, cooked, and mashed (about 3 cups)


Preheat the oven to 325 degrees.

Mix together the lamb, garlic, onion, and rosemary. Put through a meat grinder twice or chop in a food processor until fine. Melt the butter in a skillet and stir in the flour. Cook for a few minutes until smooth and blended. Slowly add the beef broth, whisking to avoid lumping. Cook, stirring, until the gravy is thickened, at least 5 minutes to get rid of the raw flour taste. Add the lamb mixture, stir to blend, and season with salt and pepper to taste.

Spoon into a 1½-quart casserole or a deep pie pan. Spread the mashed potatoes on top and cover evenly to the edge of the casserole. Make a crisscross design with a fork.

Bake for 45 to 50 minutes, until the meat is bubbling hot and the potatoes are browned.

© 2003 Marion Cunningham

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information includes 1/8 teaspoon of added salt per serving.

397kcal (20%)
326mg (14%)
22g (34%)
11g (56%)
86mg (29%)
65mcg RAE (2%)
30mg (49%)
41mg (4%)
3mg (16%)

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