Savory Lamb Potato Pie (Printable)

Tender lamb with vegetables, creamy mashed potatoes baked to golden perfection.

# What You Need:

→ Potato Topping

01 - 3.3 lbs potatoes, peeled and cut into chunks
02 - 4 tbsp unsalted butter
03 - ⅓ cup plus 1 tbsp milk
04 - ½ cup grated cheddar cheese (optional)
05 - Salt and pepper, to taste

→ Lamb Filling

06 - 2 tbsp olive oil
07 - 1 large onion, finely chopped
08 - 2 carrots, diced
09 - 2 celery stalks, diced
10 - 2 garlic cloves, minced
11 - 1.6 lbs ground lamb
12 - 2 tbsp tomato paste
13 - 1 tbsp Worcestershire sauce
14 - 1 tsp fresh thyme leaves (or ½ tsp dried)
15 - 1 tsp fresh rosemary, finely chopped (or ½ tsp dried)
16 - ¾ cup plus 1 tbsp beef or lamb stock
17 - ⅔ cup frozen peas
18 - Salt and pepper, to taste

# How to Make It:

01 - Preheat the oven to 400°F.
02 - Boil potatoes in salted water until fork-tender, about 15 to 20 minutes. Drain thoroughly.
03 - Mash potatoes with butter and milk until smooth. Stir in cheddar cheese if using and season with salt and pepper. Set aside.
04 - Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery; sauté for 5 to 7 minutes until softened.
05 - Add minced garlic and cook for 1 minute. Add ground lamb and cook, breaking up meat, 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 to develop flavors.
07 - Pour in beef or lamb 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 into a 2-quart baking dish. Spoon mashed potatoes over the top and spread to cover fully. Use a fork to create surface ridges.
10 - Bake in the preheated oven for 25 to 30 minutes, until the topping is golden brown and the filling bubbles.
11 - Allow to rest for 10 minutes before serving.

# Expert Suggestions:

01 -
  • It's the kind of dish that looks fancy enough to serve guests, but tastes like the warmest hug from your best friend
  • The contrast between the savory lamb filling and creamy potato topping is genuinely addictive—nobody ever asks for just one spoonful
  • It makes your kitchen smell absolutely divine while it bakes, and most of the work happens before it ever goes in the oven
02 -
  • Don't skip draining your potatoes thoroughly—excess water is the enemy of creamy mash. I learned this after one watery disaster that taught me the importance of that extra step
  • The lamb filling should never become paste-like; if it does, you've cooked it too long after adding the stock. The moment it slightly thickens is the moment to stop
  • Temperature matters more than you think. Starting with cold milk actually gives fluffier potatoes, and room-temperature mashed potatoes spread more easily over the hot filling
03 -
  • Use a fork to create ridges on the potato topping—they crisp up beautifully and look intentional, plus they help the potato stay elevated so it doesn't get soggy from the filling below
  • If your oven runs hot, tent the pie loosely with foil for the first 15 minutes to prevent the top from browning too quickly before the filling heats through

Return