Rosemary Shepherds Pie

    1 hour 25 minutes

    This shepherds pie is made with lamb, mixed veges, rosemary, paprika, cinnamon and onion. It's topped with cheesy mashed potato topping then baked to golden.

    174 people made this

    Serves: 10 

    • Pie
    • 1 tablespoon olive oil
    • 1 tablespoon butter
    • 1 onion, diced
    • 1kg lamb mince
    • 1/3 cup plain flour
    • 1 pinch salt and ground black pepper, to taste
    • 2 teaspoons fresh rosemary, minced
    • 1 teaspoon paprika
    • 1/8 teaspoon ground cinnamon
    • 1 tablespoon tomato sauce
    • 3 cloves garlic, minced
    • 2 1/2 cups water, or as needed
    • 340g peas and diced carrots
    • Potato Topping
    • 1 1/2 kg potatoes, peeled and halved
    • 1 tablespoon butter
    • 1/4 cup (60g) cream cheese
    • 120g vintage cheddar cheese, grated
    • 1 pinch salt and ground black pepper, to taste
    • 1 egg yolk
    • 2 tablespoons milk

    Preparation:15min  ›  Cook:1hour10min  ›  Ready in:1hour25min 

    1. Preheat the oven to 190 degrees C. Place olive oil and butter in casserole dish over medium heat. Stir in onion and minced lamb; brown the mince, breaking it up into small crumbles as it cooks, about 10 minutes.
    2. Stir in flour until incorporated then mix in salt, black pepper, rosemary, paprika, cinnamon, tomato sauce and garlic; cook and stir until garlic is fragrant, 2 to 3 minutes. Stir in water then scrape up any brown bits from the bottom of the casserole dish. Reduce heat to medium-low then bring mixture to a simmer; cook and stir until thick, about 5-6 minutes.
    3. Remove lamb mixture from heat and stir in veges until combined. Spread lamb mixture into the bottom of a rectangle baking dish then set aside. Place potatoes into a large saucepan of salted water. Bring to a boil, reduce heat to medium then cook until tender, about 15 minutes. Drain well then return potatoes to saucepan.
    4. Mash butter, cayenne pepper, cream cheese and cheese into the potatoes. Mash until combined and potatoes are smooth. Season to taste with salt and black pepper.
    5. Whisk together egg yolk and milk in a small bowl; stir into the mashed potato mixture. Top the lamb mixture in the baking dish with the mashed potatoes then spread evenly to cover. Bake in the preheated oven until the top is golden brown and sauce is bubbling up around the edges, 25 to 30 minutes.

    Chef John

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    Reviews in English (330)


    O I made this tonight with some provisions using hamburger, beef broth and green beans and carrots because i did not have lamb or peas.Used the directions and all other ingredients. It was fabulous and I deal with a 14 yr old critic who asked for seconds, this alone immediately put this into my favorites recipe box. Thanks John, I enjoy your light hearted humor while cooking, thank you for the flavor of food  -  12 Mar 2012  (Review from Allrecipes USA and Canada)


    I made this last night also using ground beef and it received rave reviews at dinner. I did use beef broth for the liquid since I had to use ground beef. I thoroughly enjoyed it, which is unusual for me. Also, hubby, adult son, and teenage daughter ate it happily-no complaints from anyone! Hurray!! Chef John, I enjoyed watching you prepare it, that helps me when I am trying something for the first time.  -  16 Mar 2012  (Review from Allrecipes USA and Canada)


    Omg de-lish. Eyeballed ingredents (as we irish do) and it came out perfect. Dubliner cheese works really well w the potatoes. Perfect alternative for those who dont like corned beef.  -  16 Mar 2012  (Review from Allrecipes USA and Canada)