Easter Eats: Jamie Oliver's Lamb Shepherd's Pie Recipe · i am a food blog (2024)

I love shepherd’s pie with a passion. Well, wait, let me correct that statement: I love cottage pies because that’s what I grew up with, the main difference between shepherd’s and cottage being what kind of meat you use. Shepherd’s pies are made with lamb because shepherds herd sheep and cottage pies are called cottage because…well, I’m not too sure where that one comes from.

To me, there’s nothing more comforting than the combination of meat and vegetables topped off with smoothrich mashed potatoes. Shepherd’s pie will always be one of my favoritefoods, one that makes me feel all-is-right-with-the-world-kinda-fuzzy. Serve me a shepherd’s pie and I am one happy person. Which is what Mike did, in the thick of winter, on a particularly heavy snow day. He told me to cozyout, and watch the snow fall, wrapped up in a blanket, while he made me dinner. Then he one-upped himself and told me that he was going to make me not one, but two(!) shepherd’s pies so I could do a little compare and contrast.

It was pretty exciting, I have to admit. Mike picked out two British recipes: Jamie Oliver’s and Gordon Ramsay’s. Going into it, we both thought that Ramsay’s recipe was going to be the clear winner, but it turned out that we were both blown away by Oliver’s! It was so good I had to make it again and again and again. As a potato-lover, I love how the potatoes surround the lamb filling, which is incredibly savory due to the fact that it’s bone-in roasted lamb instead of the typical mince. I did modify the potato recipe a little bit, pushing the boiled potatoes through a sieve for extra smoothness and stirring in some sour cream for a bit of tang, which went well with the richness of the lamb filling. This recipe isa little bit of a time investment, but it’s mostly hands off and I think it’sperfect as anEaster dish: just a touch more fancy than your regular shepherd’s pie, but just as comforting.

Okay bye! I’m gonna go sneak a bit of leftover pie right now ;)

Jamie Oliver’s Lamb Shepherd’s Pie Recipe
serves 4
prep time: 15 minutes
cook time: 4 hours
total time: 4 hours 15 minutes

• 1 – 1.5 lb lamb shoulder chop (bone in, see notes)
• salt and freshly ground pepper
• olive oil
• 1 red onion, diced
• 1 carrot, diced
• 2 sticks celery, diced
• 1 sprig fresh rosemary, leaves only, minced
• 1 tablespoon flour
• 1.5 cups water
• 3-4 large Yukon gold potatoes, peeled and cut into 1-2 inch chunks
• 2 tablespoons butter
• 1/4 – 1/2 cup milk
• 2 tablespoons sour cream
• 2 tablespoons shredded cheddar
• salt and freshly ground pepper
• 1-2 tablespoons butter, optional

via Jamie Oliver

Jamie’s full recipe calls for 2 kg of bone-in-lamb and makes enough to fill two standard quarter sheet pie pans. In this version, I quartered his filling so that 1.) it only makes enough for one pie and 2.) it fits the standardsmaller round pie pan we use in North America. That’s why there is only 1/2kg (or 1 lb) of meat!

Preheat the oven to 325°F.

Generously rub the lamb chop with a bit of oil and season generously, on all sides. Place into a snug-fitting high sided oven safe dish and add a bit of water to the bottom. Roast for 2 hours, or until the meat is tender and falling off the bone.

Remove the lamb from the oven and let cool slightly. Take the lamb off the bone and roughly chop, being sure to save the bones, fat, and accumulated juices from roasting.

There should be about 2 tablespoons of fat in the roasting tray. Place into a high sided pan and heat over medium. Add the onion, carrot, celery, and rosemary. Cook, stirring, until lightly caramelized, about 10 minutes.

Sprinkle on the flour and stir well. Add the lamb, bones, and tray juices to the pan, as well as 1.5 cups of water. Bring to a boil and turn the heat down to a gentle simmer, reducing until you get a loose, lamb stew. Season with salt and pepper.

While the lamb is cooking down, prepare your potatoes. Bring a large pot of water to a boil and season with salt. Add the potatoes and cook until very tender, 15-20 minutes. Drain, then mash (I pushed my potatoes through a sieve for extra smoothness) and mix in the butter, milk, sour cream, and cheddar. Taste, adjust with extra milk and butter if needed, and season.

Preheat the oven to 400°F.

In a pie dish, spread a thin layer of potato on the bottom and sides. Spoon in the lamb filling and then cover with the remaining mashed potatoes. Top with dabs of butter, if desired.

Bake for 1 hour, until the top is crisp and golden. Enjoy!