Shepherd’s Pie


Preheat oven to 450 degrees.

Fill a large saucepan with cold water and a tablespoon of salt. Add potatoes to the water and bring to a boil. Boil until soft, 20 minutes.

Drain the potatoes and place them back in saucepan. Add the milk and 1 cup of cheese, mash until smooth, season with salt and pepper.

Meanwhile, melt butter in a large Dutch oven over medium heat. Add the onion, carrots, celery, and thyme. Cook, stirring often, until vegetables are tender, 10 minutes.

Stir in the flour and tomato paste. Add the lamb and cook until lamb is no longer pink. Add English peas (if using), Worcestershire sauce and 1 cup of water, bring to a boil, and simmer for 1 minute.

Pour lamb filling into a 13 x 9 inch casserole dish and drop dollops of potatoes over the top. Spread out potatoes evenly, once the top surface has been covered, rake through with a fork so that there are peaks that will brown nicely. Sprinkle remaining ¼ cup of cheese over the top.

Bake until topping browned and the filling is bubbling rapidly, 20 minutes. Allow to cool for 5 minutes before serving.

Recipe Credit

Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips. Follow her at