Lamb and Rosemary Potato Pie

Indulge in the comforting flavors of this Lamb and Rosemary Potato Pie, a hearty dish that brings together tender ground lamb simmered with aromatic rosemary, thyme, and Worcestershire sauce, layered under a golden topping of creamy parmesan mashed potatoes. This recipe combines the rustic charm of a classic shepherd's pie with an elevated twist, thanks to the addition of freshly grated parmesan and a hint of garlic-infused lamb filling. Perfect for family dinners or entertaining guests, this one-dish wonder is baked to perfection with its savory filling bubbling beneath beautifully ridged potatoes. Ready in just over an hour, this lamb and potato pie is a soul-warming treat that highlights wholesome ingredients and comforting flavors.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium, finely chopped onion
• 2 medium, diced carrot
• 2 medium, diced celery stalks
• 3 minced garlic cloves
• 500 grams ground lamb
• 2 tablespoons tomato paste
• 400 grams canned diced tomatoes
• 250 milliliters beef or lamb stock
• 2 teaspoons, finely chopped rosemary
• 1 teaspoon, finely chopped thyme
• 1 tablespoon worcestershire sauce
• 1 teaspoon (adjust to taste) salt
• 0.5 teaspoon (adjust to taste) black pepper
• 1 kilogram, peeled and roughly chopped potatoes
• 50 grams butter
• 100 milliliters (warm) milk
• 50 grams, grated parmesan cheese
• 1 large egg yolk

Directions

Step 1

Preheat the oven to 200°C (400°F).

Step 2

Heat the olive oil in a large skillet over medium heat. Add the onion, carrot, and celery, and sauté for 5-7 minutes until softened.

Step 3

Stir in the garlic and cook for an additional minute until fragrant.

Step 4

Add the ground lamb to the pan. Cook until browned, breaking it up with a wooden spoon as it cooks.

Step 5

Stir in the tomato paste and cook for 1-2 minutes, allowing it to coat the lamb and vegetables.

Step 6

Add the canned diced tomatoes, stock, rosemary, thyme, worcestershire sauce, salt, and pepper. Stir to combine.

Step 7

Reduce the heat to low and simmer for 25-30 minutes, stirring occasionally, until the sauce thickens slightly.

Step 8

Meanwhile, prepare the mashed potato topping. Place the potatoes in a large pot of salted water and bring to a boil. Cook for 15-20 minutes or until tender.

Step 9

Drain the potatoes and return them to the pot. Mash until smooth.

Step 10

Stir in the butter, warm milk, parmesan cheese, and egg yolk. Mix until creamy. Season with salt and pepper to taste.

Step 11

Pour the lamb mixture into a large pie dish or deep baking dish, spreading it evenly across the base.

Step 12

Spoon the mashed potatoes over the lamb mixture and spread them evenly. Use a fork to create decorative ridges on the surface.

Step 13

Place the dish in the preheated oven and bake for 20-25 minutes, or until the top is golden and the filling is bubbling.

Step 14

Remove from the oven and let the pie rest for 5 minutes before serving.

Step 15

Serve warm and enjoy your Lamb and Rosemary Potato Pie!

Nutrition Facts

Serving size	(3214.3g)

Amount per serving	% Daily Value*
Calories	3712.3

Total Fat 204.0g	0%
Saturated Fat 83.6g	0%
Polyunsaturated Fat 14.4g
Cholesterol 848.0mg	0%
Sodium 6599.0mg	0%
Total Carbohydrate 288.2g	0%
Dietary Fiber 45.0g	0%
Total Sugars 55.3g
Protein 185.7g	0%

Vitamin D 91.6IU	0%
Calcium 1342.7mg	0%
Iron 28.0mg	0%
Potassium 10378.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.2%

Protein: 19.9%

Carbs: 30.9%