Savory Lamb Potato Pie (Printable)
Tender lamb mixed with veggies, topped with creamy mashed potatoes baked to a golden finish.
# What You'll Need:
→ Potato Topping
01 - 3.3 lbs potatoes, peeled and cut into chunks
02 - 4 tbsp unsalted butter
03 - 1/3 cup plus 1 tbsp milk
04 - 1/2 cup grated cheddar cheese (optional)
05 - Salt, to taste
06 - Black pepper, to taste
→ Lamb Filling
07 - 2 tbsp olive oil
08 - 1 large onion, finely chopped
09 - 2 carrots, diced
10 - 2 celery stalks, diced
11 - 2 garlic cloves, minced
12 - 1.6 lbs ground lamb
13 - 2 tbsp tomato paste
14 - 1 tbsp Worcestershire sauce
15 - 1 tsp fresh thyme leaves (or 1/2 tsp dried)
16 - 1 tsp fresh rosemary, finely chopped (or 1/2 tsp dried)
17 - 3/4 cup plus 1 tbsp beef or lamb stock
18 - 2/3 cup frozen peas
19 - Salt, to taste
20 - Black pepper, to taste
# Directions:
01 - Set oven to 400°F (200°C).
02 - Boil potatoes in salted water for 15 to 20 minutes until fork tender, then drain thoroughly.
03 - Mash potatoes with butter and milk until smooth. Stir in cheddar cheese if desired, and season with salt and pepper. Set aside.
04 - Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery; cook for 5 to 7 minutes until softened.
05 - Add minced garlic and cook for 1 minute. Add ground lamb, breaking apart with a spoon, and cook until browned and no longer pink, about 6 to 8 minutes.
06 - Stir in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Cook for 2 minutes.
07 - Pour in stock, bring to a simmer, and cook for 10 minutes, stirring occasionally until slightly thickened.
08 - Stir in frozen peas and cook for an additional 2 minutes. Remove from heat.
09 - Transfer lamb mixture evenly to a 2-quart baking dish. Spread mashed potatoes over the top, covering completely, and create ridges with a fork.
10 - Bake in preheated oven for 25 to 30 minutes until the topping is golden and filling is bubbling.
11 - Allow the dish to rest for 10 minutes before serving.
# Expert Advice:
01 -
- It feels like a warm hug in a dish—comforting, satisfying, and exactly what you crave on those days when the world feels a bit too much.
- The magic happens when that creamy potato topping meets the savory lamb filling, creating layers of flavor that somehow taste even better the next day.
- You can make it entirely from scratch in just over an hour, yet it tastes like you've spent all afternoon tending to it.
02 -
- The potato topping must completely cover the filling, or those exposed edges will dry out and become tough—a hard lesson learned my first time making this.
- Don't skip the resting time at the end. Those 10 minutes aren't just about cooling; they're about letting the layers set so you get clean, beautiful slices instead of a lovable mess.
03 -
- Make the mashed potatoes slightly firmer than you'd normally eat them—they'll loosen up a bit as they cook and absorb steam from the filling.
- Save time by making this in two stages: prepare the filling completely one day, then make the potatoes and assemble just before baking the next day.