Creamy Lamb Pie with Potato Puree

I love lamb meat, but my kids don’t really like the smell. So instead of the usual lamb chops, I decided to try the ground lamb and make a different kind of pie covered with mashed potatoes. This lamb pie with potato puree is actually a Shepherd’s pie.

Creamy Lamb Pie with Potato Puree

Jane Simpson

This lamb pie with potato puree isn't an actual pie with a pastry sheet; it's more like Shepherd's pie.

5 from 1 vote

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Prep Time 55 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Main Course

Cuisine British

Servings 12 servings

Calories 914 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

Meat

• 1 tablespoon olive oil
• 1 medium yellow onion - finely chopped
• 4 ½ pounds ground lamb (minced lamb)
• ⅝ cup all purpose flour (plain flour Australia and UK)
• ½ teaspoon salt
• ½ teaspoon ground black pepper - (or to taste)
• 1 teaspoon paprika
• ¼ teaspoon ground cinnamon - ground
• 2 teaspoons rosemary - chopped fresh
• 3 bulb garlic - chopped
• 1 tablespoon ketchup - (tomato sauce Australia and UK)
• 2 cups water - (or broth)
• 2 ¾ cups peas
• 2 ¾ cups carrots - diced

Puree

• 4 ½ pounds potatoes
• 1 tablespoon unsalted butter
• ½ teaspoon salt
• ⅓ teaspoon ground black pepper
• ¼ teaspoon cayenne pepper
• 4 tablespoons heavy cream (also called thickened cream)
• 2 ¾ cups Gouda cheese - grated
• 2 tablespoons milk
• 1 medium egg yolk - beaten with 2 tbsp milk

Instructions

 

Meat

• In a saucepan over high heat, add oil, chopped onion and minced lamb and stir until the mixture turns light brown.
  1 tablespoon olive oil, 1 medium yellow onion, 4 ½ pounds ground lamb (minced lamb)
• Then add the flour and stir for about 2 more minutes.
  ⅝ cup all purpose flour (plain flour Australia and UK)
• Add salt, pepper, paprika, rosemary, cinnamon, ketchup, cayenne pepper and garlic and stir.
  ½ teaspoon salt, ½ teaspoon ground black pepper, 1 teaspoon paprika, ¼ teaspoon ground cinnamon, 2 teaspoons rosemary, 3 bulb garlic, 1 tablespoon ketchup, ¼ teaspoon cayenne pepper
• Then add the water or broth. Continue stirring for 5 more minutes.
  2 cups water
• Then add the peas and carrots and stir.
  2 ¾ cups peas, 2 ¾ cups carrots
• Butter the sides of the baking tray
  1 tablespoon unsalted butter
• Pour the minced mixture into a baking tray.

Puree

• In a pot, boil the potatoes with salt and pepper for about 25 minutes or until tender.
  4 ½ pounds potatoes, ½ teaspoon salt, ⅓ teaspoon ground black pepper
• Add the double cream and the Gouda cheese and mix well with a fork or a mashing tool.
  4 tablespoons heavy cream (also called thickened cream), 2 ¾ cups Gouda cheese
• Preheat the oven to 180°C.
• In a bowl, beat 1 egg yolk with 2 tablespoons of milk, pour it into the mashed potatoes and continue blending the ingredients.
  1 medium egg yolk, 2 tablespoons milk
• Finally, pour the puree over the mince and bake in preheated oven for 25 to 30 minutes.

Notes

If 500 ml water/broth is not enough, you can add a bit more depending on the thickness you want.

This does about 12 servings for the average person but if you have a number growing boys (teenagers) you may look to about 6 servings.

Nutrition

Calories: 914kcalCarbohydrates: 45gProtein: 48gFat: 60gSaturated Fat: 29gPolyunsaturated Fat: 4gMonounsaturated Fat: 22gTrans Fat: 0.04gCholesterol: 211mgSodium: 787mgPotassium: 1373mgFiber: 7gSugar: 7gVitamin A: 5630IUVitamin C: 50mgCalcium: 460mgIron: 5mg

How did this recipe turn out for you?We’re eager to hear your thoughts!