Shepard’s Pie

Updated February 23, 2016
This image courtesy of Joseph DeLeo

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

6 servings

Cooking Methodbaking



Total Timeunder 2 hours

Kid FriendlyYes

One Pot MealYes

OccasionBuffet, Family Get-together

Recipe Coursemain course

Equipmentbaking/gratin dish


Taste and Texturemeaty, savory

Type of DishThanksgiving Leftovers, savory/pot pie


  • 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.



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