Lamb Cottage Pie Recipe Variation
A rich and comforting lamb-based twist on classic cottage pie, featuring a savory meat filling and creamy mashed potatoes.
Ingredients
For the filling:
- 2 tbsp olive oil
- 1 lb ground lamb
- 1 onion diced
- 3 cloves garlic minced
- 2 carrots chopped
- 1 cup peas
- 2 tbsp tomato paste
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp fresh thyme
- ½ tsp black pepper
- 1 tsp salt
For the mashed potato topping:
- 2 lbs potatoes peeled, cubed
- ½ cup whole milk
- 4 tbsp butter
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Sauté the base: Heat olive oil in a skillet over medium heat. Cook onions, garlic, and carrots until softened.
- Brown the lamb: Add ground lamb and cook until browned, breaking it apart as it cooks. Drain excess fat.
- Build the flavor: Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper. Pour in broth and simmer for 10 minutes.
- Add the peas: Stir in peas and cook for another 2 minutes. Remove from heat.
- Prepare the potatoes: Boil potatoes until fork-tender. Drain and mash with butter, milk, salt, and pepper.
- Assemble the pie: Spread the lamb mixture evenly in a baking dish. Top with mashed potatoes, smoothing them over with a spatula.
- Bake: Bake at 375°F (190°C) for 30 minutes until golden brown.
- Serve hot: Let it cool slightly before serving.
Notes
Nutritional Values (Per Serving)
- Calories: 520
- Total Fat: 26g
- Saturated Fat: 11g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 28g
Vitamin & Mineral Content (Per Serving)
- Vitamin B12: 40%
- Iron: 25%
- Potassium: 22%
- Calcium: 15%
- Vitamin A: 18%
Flavor-Boosting Tips
- Add a splash of red wine to the lamb mixture for deeper flavor.
- Use Yukon Gold potatoes for extra creamy mashed potatoes.
- Sprinkle grated cheddar on top before baking for a crispy, cheesy crust.
- Let the pie rest for 10 minutes before serving for better texture.