This shepherd’s pie recipe is comforting, soothing and warming. I first had shepherd’s pie, also known as cottage pie, when my best friend prepared it for me using her family recipe from England. Traditionally, this dish is made with ground lamb although there are many variations using ground beef. It’s the kind of dinner that makes you feel cozy and satisfied. It also can stand alone as a meal since it’s kind of like a side of mashed potatoes is already included.
Traditional Ground Lamb Is Just One Option
I love using our flavorful, tender ground lamb in this recipe. However, it would be delicious made with any of our selections of ground meat. We offer ground bison, grass fed beef, wild boar and elk. A combination of two would also be a scrumptious choice. You could even make it with our signature Primal Blend that has 20% organ meat mixed in for all of the nutritional value with none of the organ meat taste.
Our lamb is raised on the North Island of New Zealand, in the incredibly beautiful foothills of Mount Ruapehu. The lambs are born and live their lives freely roaming the lush green landscape. These animals are raised by the Maori people native to New Zealand, and have been bred for generations for optimum taste and quality. They graze on the verdant green grass rich with nutrients and are never given any type of antibiotics or growth hormones.
Why We Choose New Zealand Lamb
Lambs in New Zealand graze on some of the world’s most lush and nutrient rich pastures. The country enjoys a unique, subtropical climate that encourages animals and plants alike to flourish. New Zealand has some of the best conditions in the world for raising lamb, which might explain why their population outnumbers humans. Cultural traditions in New Zealand make it the industry standard to raise meat humanely and naturally. New Zealand lamb is grass fed throughout its life, unlike American lamb which is often grain finished to encourage larger size and higher body fat percentage. New Zealand lambs are smaller in size, because they were allowed to grow and develop the way nature intended.
To Make Mashed Potatoes:
- 1.5 pounds Yukon Gold potatoes, peeled
- Sea salt and freshly ground pepper to taste
- 4 tablespoons melted ghee (or butter)
- ¼ cup milk of choice
- ¼ cup sour cream or plain Greek yogurt
To Make Lamb Filling:
- 1 tablespoon avocado oil
- 1 large onion, chopped
- 2 parsnips, peeled and chopped
- 2-3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 ½ pounds ground lamb
- 1 cup peas (frozen or drained from a can)
- 1 cup corn (frozen or drained from a can)
- 2 tablespoons flour
- ⅔ cup bison bone broth
- 1 tablespoon parsley, chopped
- Preheat the oven to 400 degrees Fahrenheit. While it’s heating up, make the mashed potatoes.
- Cover the potatoes with water in a large pot to boil. Season generously with sea salt. Boil for about 15-20 minutes or until completely soft and tender.
- Drain the water from the potatoes and put them back in the pot to mash.
- Use a masher to smash the potatoes until they reach a smooth consistency. Add in the butter or ghee, milk of choice and sour cream or plain Greek yogurt. Combine thoroughly and season with salt and pepper to taste.
- Use a large cast iron skillet to prepare the lamb mixture. Heat the tablespoon of avocado oil and when hot, add in the onion, thyme, parsnips and garlic. Cook for approximately five minutes until tender.
- Add in the ground lamb and continue to cook for about five minutes, or just until the meat is no longer pink.
- Add in the peas and corn and combine. Cook for about 2-3 more minutes, or until the peas and corn are warm if you used frozen. Season to taste with sea salt and freshly ground black pepper.
- Add the 2 tablespoons of flour to the lamb mixture and combine thoroughly. Cook for about a minute and add the bison bone broth.
- Bring the mixture to a simmer. It should begin to thicken. Cook for approximately five minutes.
- Layer the mashed potatoes on top of the lamb mixture in the skillet.
- Place the skillet in the oven and bake for approximately 20 minutes. The liquid should be minimal at this point and the mashed potato topping should turn a golden brown. If desired, you can broil for a couple minutes to create more browning.
- When finished cooking, sprinkle the chopped parsley on top before serving.