📝 About This Recipe
This quintessential British comfort classic features tender, slow-simmered ground lamb bathed in a rich, savory gravy infused with fresh herbs and red wine. Topped with a cloud-like layer of buttery mashed potatoes that crisps to a beautiful golden brown in the oven, it is a masterpiece of textures. Naturally gluten-free and deeply satisfying, this dish brings the warmth of a countryside pub right to your family table.
🥗 Ingredients
The Savory Lamb Filling
- 1.5 pounds Ground Lamb (high-quality, lean)
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and cut into small cubes)
- 3 cloves Garlic (minced)
- 2 tablespoons Tomato Paste
- 1.5 cups Beef Broth (low sodium, ensure gluten-free)
- 1/2 cup Dry Red Wine (such as Cabernet or Merlot)
- 1 cup Frozen Peas (thawed)
- 1 teaspoon Fresh Rosemary (finely chopped)
- 1 teaspoon Fresh Thyme (leaves stripped from stems)
- 1 tablespoon Cornstarch (mixed with 1 tbsp water to thicken)
The Potato Crust
- 2.5 pounds Russet Potatoes (peeled and quartered)
- 4 tablespoons Unsalted Butter (at room temperature)
- 1/2 cup Milk or Heavy Cream (warmed)
- 1 large Egg Yolk (for a richer color and structure)
- 1/4 cup Parmesan Cheese (finely grated (optional for crust))
- to taste Salt and Black Pepper
👨🍳 Instructions
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1
Place the peeled potatoes in a large pot of cold salted water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until fork-tender.
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2
While potatoes boil, preheat your oven to 400°F (200°C).
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3
In a large oven-safe skillet or Dutch oven over medium-high heat, brown the ground lamb. Use a wooden spoon to break it into small crumbles until no pink remains.
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4
Drain all but 1 tablespoon of the rendered fat from the skillet. Add the diced onions and carrots, sautéing for 5-7 minutes until the onions are translucent and carrots soften.
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5
Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a deep brick red.
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6
Deglaze the pan by pouring in the red wine. Scrape the bottom of the pan to release the flavorful browned bits (fond) and simmer until the liquid is reduced by half.
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7
Add the beef broth, rosemary, and thyme. Bring to a simmer, then stir in the cornstarch slurry. Let the mixture bubble for 3-5 minutes until the gravy has thickened slightly. Stir in the peas and season generously with salt and pepper.
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8
Drain the cooked potatoes and return them to the warm pot. Mash thoroughly until smooth, or use a potato ricer for a professional, lump-free texture.
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9
Fold in the butter, warm milk/cream, and egg yolk. Season with salt and pepper. The mash should be creamy but firm enough to hold its shape.
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10
Spread the lamb mixture evenly in the skillet (or transfer to a 9x13 baking dish). Spoon the mashed potatoes over the top, starting from the edges to create a seal, then smoothing toward the center.
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11
Use a fork to create decorative ridges across the top of the potatoes; these ridges will catch the heat and become extra crispy. Sprinkle with Parmesan cheese if using.
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12
Bake for 25-30 minutes, or until the filling is bubbling and the potato peaks are a beautiful golden brown. For an extra-crispy top, broil for the last 2 minutes.
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13
Remove from the oven and let the dish rest for at least 10 minutes before serving. This allows the layers to set so you get a perfect slice.
💡 Chef's Tips
For the best crust, use Russet or Yukon Gold potatoes; they have the starch content needed for fluffiness. Always start your potatoes in cold water to ensure they cook evenly from the outside in. If the lamb mixture seems too thin, let it simmer a few minutes longer before topping with potatoes; a watery base will make the crust sink. Don't skip the rest time! Resting ensures the gravy thickens enough to stay with the meat rather than running all over the plate. If you prefer a 'Cottage Pie,' simply swap the ground lamb for ground beef using the same measurements.
🍽️ Serving Suggestions
Serve with a side of honey-glazed roasted parsnips or buttered leeks. A crisp green salad with a sharp lemon vinaigrette cuts through the richness of the lamb perfectly. Pair with a glass of robust red wine like a Syrah or a classic Irish stout. For an authentic touch, serve with a dollop of mint sauce on the side.