Lamb Shepherd’s Pie - Superior Farms
american lamb shepherds pie
american lamb shepherds pie

Lamb Shepherd’s Pie


February 5, 2016

This hearty main dish is courtesy of Executive Chef Daniel J. Scannell, CMC, at the Carnegie Abbey Club in Portsmouth, Rhode Island.

  • Prep: 30 mins
  • Yields: 8 servings


1 lb ground American lamb

1/2 lb ground pork

2 large eggs

1 tsp Pâté spice (see Note)

2 tsp Dijon-style mustard

2 tsp kosher salt

1 tsp black pepper

1 tbsp chopped fresh parsley

2 tbsp minced onion

1 cup diced pumpernickel bread

1/2 cup heavy cream

2 cups sautéed mixed vegetables

2 cups whipped (mashed) potatoes


1Preheat the oven to 375°F.

2In a bowl, combine all ingredients except the sautéed vegetables and potatoes; mix well. Form the mixture into desired shape and place it into a casserole dish.

3Bake the meat until it reaches an internal temperature of 125°F. Remove from oven and spoon the sautéed vegetables over the meat. Cover vegetables with the potatoes and return the dish to the oven.

4Continue baking until the meat reaches an internal temperature of 160°F and the potatoes are golden brown.

Cooking time varies.

Note: Pâté spice is a classic French spice combination used to flavor pâté. Pepper (black, white, or a combination), clove, nutmeg, and ginger are the four components; you can make your own or look for a premade spice in a gourmet grocery store.

Recipe and image provided by the American Lamb Board


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