06/03/2026
It’s Recipe Wednesday! 📝
This week we’re featuring Shepherd's Pie that’s perfect to make with our ground lamb!
Nothing says comfort food quite like a hearty Shepherd's Pie made with quality lamb. Our pasture-raised lamb is the perfect ingredient for this classic family favorite. 🍽️
At our farm, all of our lamb is raised on pasture, allowing the animals to graze naturally and grow the way nature intended. The result is clean, wholesome meat with exceptional flavor, tenderness, and quality you can taste in every bite. 🌱🐑
If you're looking for a delicious meal to make this week, stop by and pick up some of our pasture-raised ground lamb and give Shepherd's Pie a try. Your family will thank you!
Ingredients:
For the Meat Filling:
1lb ground lamb
1.5 tbsp olive oil
1 medium yellow onion, finely chopped
2 medium carrots, finely diced
Salt and pepper, to taste
1 tsp red pepper flakes (optional)
4-6 cloves garlic, minced (to taste)
2-3 tosp tomato paste
1 tbsp flour
1/2 cup red wine (optional, for deglazing)
1 tbsp fresh rosemary, minced
1 tbsp fresh thyme, minced
1 cup chicken broth
1 tbsp Worcestershire sauce
1 bay leaf
1 cup frozen peas
For the Mashed Potatoes:
2 Ibs Yukon Gold potatoes, scored width-wise
1/4 cup butter, room temp
3/4 cup whole milk, room temp
1 clove garlic, smashed
1 sprig fresh rosemary
1 sprig fresh thyme
2 egg yolks
1/2 cup Parmesan cheese, grated plus more to top Salt, to taste
Garnish: Fresh chives, chopped
Instructions:
Score the potatoes width-wise. Place them in a large pot, cover with cold water by an inch, and add a heavy hand of salt. Bring to a boil, then reduce the heat and simmer for 35-45 minutes, or until the potatoes are fork-tender.
While the potatoes are simmering, heat 1 tbsp of olive oil in a large skillet over medium heat. Add the onion and carrots, season with salt, pepper, and red pepper flakes, and cook for 5-7 minutes until softened.
Clear a center in the pan, add in a touch more olive oil, and add the lamb. Let it sit undisturbed to develop a crust, then season with salt and pepper. Break up with a wooden spoon and remove any excess fat, if desired.
Add the garlic and cook for another 30 seconds.
Clear a center in the pan, add the tomato paste, and let it cook off a bit before incorporating with the rest. Then let it cook for another 2-3 minutes.
Sprinkle in the flour and stir to combine.
Cook for 2 minutes to cook out the raw flour taste.
Deglaze the pan with red wine (if using), letting it cook for 1-2 minutes.
Add the rosemary and thyme, and cook for another minute.
Pour in the chicken broth, Worcestershire sauce, salt, and pepper. Stir to combine. Add the bay leaf, bring to a simmer, and let simmer over low heat for 15-20 minutes, or until the potatoes are done. If the mixture seems to be drying out cover and/or add a touch more broth.
Preheat your oven to 400°F
Once the potatoes are fork-tender, carefully peel and return them to the warm pot to dry off any excess water. If the pot has cooled off too much, turn the heat on low.
In a small saucepan, gently warm the milk, butter, garlic, rosemary, and thyme.
Rice the potatoes. Remove the garlic and herbs from the milk before pouring into the potatoes. Gently stir to combine.
Season with salt, add the egg yolks and Parmesan cheese, and gently fold everything together. Set aside.
Remove the bay leaf from the lamb mixture, and add the frozen peas. Let it simmer for 1-2 minutes.
Add the meat mixture to the bottom of a baking dish. Top with the mashed potatoes, raking a fork over the top to create texture.
Sprinkle with more Parmesan cheese.
Bake for 30 minutes or until the top is golden and the edges are slightly crispy.
Let rest for 5-10 minutes before serving.
Garnish with fresh chives and enjoy!
Y’all let us know if you give this one a try!
