Food and Recipes Meat Lamb Shepherd's Pie Recipe 5.0 (2) 2 Reviews A comfort food that jumped the pond and landed on many Southern tables is shepherd's pie. The meat base of this dinner must be lamb in order to be called shepherd's pie. If beef is used, then it is a Cottage pie. For this recipe, we started the lamb in the slow cooker to deepen the flavors. Layer in green peas, carrots, and onions and top with a layer of prepared mashed potatoes. Your family will love gathering around the table for this comforting dinner. By Paige Grandjean Paige Grandjean Instagram Website Paige Grandjean is a food editor and recipe developer with over seven years of experience in food media. Her recipes and writing have appeared in over 15 nationally distributed print publications, as well as on various digital platforms. Paige's recipes have been showcased on the covers of magazines such as Food & Wine, Southern Living, and Cooking Light, with her 2020 Food & Wine Lamination cover story earning a spot as a Folio: Eddie and Ozzie Award Finalist. She is a member of IACP and has a WSET Level 2 Award in Spirits. Southern Living's editorial guidelines Updated on January 4, 2019 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio; Food Styling: Torie Cox; Prop Styling: Kay E. Clarke Active Time: 50 mins Slow Cook Time: 6 hrs Total Time: 7 hrs 5 mins Yield: Serves 6 (serving size: about 1 1/2 cups) Ingredients 4 tablespoons olive oil, divided 4 lamb shanks (about 11 oz.) each, trimmed 4 teaspoons kosher salt, divided 1 3/4 teaspoons black pepper, divided 2 medium-size yellow onions (about 1 lb.), cut into 1-inch wedges 2 large carrots, cut into 2-inch pieces 3 garlic cloves, smashed (about 1 Tbsp.) 1 cup dry red wine, divided 1 cup crushed tomatoes 1/4 cup chicken broth 1 teaspoon ground cumin 1 1/2 cups chopped yellow onion 1 1/2 cups chopped carrots 2 tablespoons tomato paste 1 tablespoon chopped fresh rosemary 2 teaspoons chopped garlic 2 teaspoons fresh thyme 3 tablespoons all-purpose flour 1 1/2 cups beef stock 1 cup frozen green peas, thawed 1/4 cup heavy cream 1 (24-oz.) pkg. prepared mashed potatoes Chopped fresh flat-leaf parsley, for topping Directions Heat 2 tablespoons olive oil in a large skillet over medium-high. Sprinkle lamb with 2 1/2 teaspoons kosher salt and 1 teaspoon black pepper. Cook until browned, about 3 minutes per side. Remove lamb from skillet. Add onions, carrots, and garlic; cook, stirring occasionally, until slightly softened, about 4 minutes. Add 1/2 cup dry red wine; cook, until mostly evaporated, about 3 minutes. Transfer mixture to a 6-quart slow-cooker. Stir in tomatoes, chicken broth, and ground cumin. Add lamb shanks, nestling into tomato mixture. Cover and cook on LOW until lamb is very tender, about 6 hours. Transfer lamb shanks to a plate. Pour cooking mixture through a wire-mesh strainer into a bowl; discard solids. Reserve strained cooking liquid for another use, if desired. Shred lamb and set aside, covered. Heat 2 tablespoons olive oil in a 10-inch cast-iron skillet over medium-high. Add chopped yellow onion and carrots; cook until tender, about 10 minutes. Add tomato paste, rosemary, chopped garlic, thyme, 1 1/2 teaspoon kosher salt, and 3/4 teaspoon black pepper. Cook until fragrant, about 2 minutes. Add 1/2 cup dry red wine; cook until completely evaporated, about 2 minutes. Sprinkle with 3 tablespoons all-purpose flour; cook 1 minute. Gradually add beef stock, stirring until completely incorporated. Cook until thickened, 6 to 7 minutes. Stir in 12 oz. shredded reserved lamb shank meat and green peas. Remove from heat. Stir heavy cream into prepared mashed potatoes. Spread potatoes over lamb mixture, covering surface completely. Broil on HIGH 6 inches from heat until lightly browned, 4 to 6 minutes. Garnish with chopped parsley. Rate it Print