Shortcut Lamb Shepherd’s Pie (Edit recipe)

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This Shortcut Lamb Shepherd's Pie is a cozy, comforting dinner made with US Wellness savory ground lamb, tender vegetables, and a rich, flavorful gravy using US Wellness Beef Gelatin. Instead of traditional mashed potatoes, this easy shepherd's pie is topped with crispy shredded hash browns mixed with creamy goat cheese, Parmesan, butter and True Made Foods Honey Mustard. Baked until golden brown and bubbly, this simple twist on a classic shepherd's pie is perfect for busy weeknights or a hearty dinner.

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PREP TIME

20 minutes

COOK TIME

30 minutes

INGREDIENTS

24

Serves: 6

Ingredients

Lamb Filling

1 lb Ground Lamb - US Wellness Meats
1 whole Yellow Onion, diced
2 whole Carrots, diced - approximately one cup
1 Tbsp Extra Virgin Olive Oil
1.5 tsp Sea Salt
1 tsp Black Pepper, freshly ground
1 tsp Rosemary, Fresh, chopped
1 tsp Oregano, Fresh, chopped
2 cloves Garlic, minced
2 Tbsp Tomato Paste
1 Tbsp Honey Mustard - True Made Foods
2 Tbsp All Purpose Flour
1.25 cup Beef Gelatin - US Wellness Meats, or beef broth
1 cup Peas, Frozen

Hash brown Topping

1 lb Frozen Hash Browns, thawed
4 oz Goat Cheese
0.5 cup Parmesan Cheese, grated
0.333 cup Butter, Salted, melted
2 Tbsp Half and Half, or cream
1 tsp Honey Mustard - True Made Foods
0.5 tsp Sea Salt
0.25 tsp Black Peppercorns, Ground Fresh

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. Preheat the oven to 425°F.
Heat a large oven-safe skillet over medium-high heat. Add the ground lamb and cook, breaking it into small pieces, until browned and fully cooked. Drain off the excess grease and transfer the lamb to a plate. Set aside.
Return the skillet to medium heat and add the olive oil, diced onion, and carrots. Sauté for 4–5 minutes, stirring occasionally, until the onions are translucent and the carrots begin to soften.
Add the cooked lamb back to the skillet along with the salt, black pepper, rosemary, oregano, and minced garlic. Stir to combine and cook for another minute, until the garlic is fragrant.
Stir in the tomato paste, honey mustard, and flour until everything is evenly coated. Slowly pour in the beef broth, stirring to combine.
Stir in the frozen peas and remove the skillet from the heat. Set aside while you prepare the hash brown topping.
Place the thawed hash browns in a clean kitchen towel or several layers of paper towels and gently squeeze out as much excess moisture as possible. This will help the topping brown in the oven.
In a large bowl, combine the softened goat cheese, Parmesan cheese, melted butter, half-and-half, honey mustard, salt, and black pepper. Mix until well combined. Add the hash browns and stir until evenly coated with the cheese mixture.
Carefully spread the hash brown mixture evenly over the lamb filling, covering the surface of the skillet.
Transfer the skillet to the preheated oven and bake for 25–30 minutes, or until the filling is bubbling around the edges and the hash brown topping is golden brown.
Remove from the oven and allow the shepherd's pie to rest for 5 minutes before serving. Enjoy warm!

Notes

Be sure to thaw the hash browns completely and remove excess moisture before mixing with the other topping ingredients.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	623
Fat:	31 g
Carbohydrates:	20 g
Protein:	65 g
Cholesterol:	91 g
Sodium:	1165 mg
Fiber:	5 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.