Mini American Lamb Shoulder Shepherd’s Pie

***This post is in partnership with the American Lamb Board. As always, all opinions expressed are 100% my own.*** 

Mini American Lamb Shoulder Shepherd’s Pie is a delicious classic Irish dish bursting with flavor and can feed a crowd easily.

In my opinion the best way to celebrate any holiday is with food and friends. 

With a certain Irish holiday on the horizon, I’m excited to host family and friends for a festive feast. Now, a question I get asked a lot when it comes to hosting a crowd, what kind of main dish can I make that’s flavorful, but not fussy? 

The answer: American Lamb Shoulder 

I’m a big FAN of American lamb. A few recipes I’ve created using lamb: Slow Cooker Al Pastor Lamb Tacos, Skillet Huevos Rancheros with Ground Lamb, Grilled Jerk American Lamb Loin Chops, and now these Mini American Lamb Shoulder Shepherd’s Pie. 

What is Shepherd’s Pie

​​Shepherd’s Pie is rooted in British and Irish cuisine. The dish is hearty and comforting, typically made with minced or ground meat, usually lamb or mutton, combined with vegetables and topped with mashed potatoes. It was a practical and economical way to use leftover meat and vegetables.

For today’s recipe, we are taking the classic shepherd’s pie and serving it in individual  sized cocottes. These Mini Lamb Shoulder Shepherd’s Pie are a fun way to serve a crowd over St. Patrick’s Day. 

Why Use American Lamb 

I used American Lamb in this recipe. Their lean, nutrient-rich lamb shoulder is ideal for making a lot of dishes, but is truly magnificent when used as the main dish for dinner. Aside from the fact that they are one of the most delicious types of protein out there, they’re also a good source of an array of essential nutrients. 

Ingredients Used to Mini American Lamb Shoulder Shepherd’s Pie

​​This cozy and comforting dish calls for simple ingredients but packs quite a punch flavor-wise! The base of this shepherd’s pie comes together quickly and is a great dish to prepare ahead of time. You will need to following ingredients:

• Lamb Shoulder – American lamb is available to meet a range of preferences—from natural or organic lamb to lamb that has been exclusively grass-fed or grain-finished. 
• Bacon – adds depth of flavor
• Onion 
• Carrots 
• Celery
• Garlic – the more the merrier! 
• Thyme and Rosemary – herbs are essential to creating fresh flavor 
• Bay leaves
• Tomato Paste
• Beef Broth
• Worcestershire – adds a touch of vinegar for balance 
• Flour 
• Peas
• Gold Potatoes – the best potatoes to mash 
• Unsalted butter
• Heavy whipping cream
• Parmesan cheese

How to Make Mini American Lamb Shoulder Shepherd’s Pie

1. In a large Dutch oven preheated to medium-high heat add a splash of olive oil and diced bacon. Cook the bacon until crispy and nicely browned for about five minutes. Remove the bacon with a slotted spoon, leaving some of the bacon fat in the Dutch oven. Set the bacon aside on a plate and turn off the heat. 
2. Next, in a large bowl combine the lamb shoulder with kosher salt and pepper.  Preheat the Dutch oven with the reserved bacon fat to medium-high to high heat. Place the lamb into the Dutch oven and brown well on all sides, turning the lamb when it releases easily around two minutes per side. Once browned on all sides, remove the lamb from the Dutch oven and place on a plate. 
3. Turn the heat to medium and add in more olive oil if needed. Next, add in the onion, carrot, celery, kosher salt and pepper. Cook until softened, about 7 minutes. Add in the garlic, thyme, rosemary and bay leaves and stir for one minute until fragrant. Add in the Worcestershire sauce, tomato paste, and flour. Stir to combine and let it cook for a minute or two until thickened slightly. 
4. Pour in the beef broth, reserved lamb, and bacon to the Dutch oven. Stir to combine and bring to a simmer. DO NOT BOIL. Partially cover the Dutch oven with a lid and simmer on low for at least 2 ½ hours up to 6 hours for optimal flavor on the stove top, checking every 30 minutes to stir. 
5. With an hour left on the cooking time for the Shepherd’s Pie, make the mashed potatoes. Add quartered potatoes to a stock pot and fill with cold water. Bring to a boil and cook the potatoes until fork tender, about 20 minutes. Drain the potatoes and place in a large mixing bowl. Melt the butter in a small saucepan over medium heat and then pour in the cream. Stir to combine. 
6. Gently mash the potatoes using a potato masher and add about half of the butter mixture. Next, using a hand mixer, whip the potatoes carefully and add the remaining butter mixture until creamy. 
7. Preheat the oven to 400 degrees. Spray 9, 4-inch sized cocottes with non-stick cooking spray and place on a large baking sheet. If you want to make a single casserole you would use a 9X13 baking dish. Add in the frozen peas to the Dutch Oven and stir. Next, using a slotted spoon, spoon the lamb mixture into each cocotte about ¾ of the way full. Dollop some of the mashed potato on top and sprinkle with Parmesan cheese. Repeat the process until all cocottes have been filled. Bake for about 10 to 15 minutes or until the top is golden brown. Serve and enjoy.

Helpful Tips

• USDA recommends that American lamb shoulder be cooked to a safe internal temperature of 145 degrees with a 3 minute rest. Use a food thermometer to make sure that you are cooking the meat right. 
• To have a perfectly seared lamb shoulder, make sure that it is at room temperature before cooking. We suggest at least 30 minutes prior to cooking.
• You can prepare the shepherd’s pie a day ahead to help save you some time during the week. Simply reheat in the oven to enjoy. 

Mini American Lamb Shoulder Shepherd’s Pie

Yield: 9

Prep Time: 1 hour hr

Cook Time: 8 hours hrs 30 minutes mins

Total Time: 9 hours hrs 30 minutes mins

Mini American Lamb Shoulder Shepherd’s Pie is a delicious classic Irish dish bursting with flavor and can feed a crowd easily.

• For the Shepherd’s Pie:
• 3 lbs American Lamb shoulder, cut into 1-inch cubes
• 2 slices Bacon, diced
• Kosher salt and pepper to taste
• 1 medium Yellow onion, diced
• 2 stalks Celery, diced
• 2 large Carrots, diced
• 5 cloves Garlic, diced
• 1.5 tsp Dried thyme
• 1 tsp Dried rosemary
• 2 whole Bay leaves
• 6 cups Beef broth
• 1 tbsp Tomato paste
• 1 tbsp Worcestershire sauce
• 2 tbsp All-purpose flour
• 1 1/2 cups Frozen peas
• Parmesan cheese, for garnish
• For the Mashed Potatoes:
• 3 lbs Yukon gold potatoes, peeled
• Kosher salt and pepper to taste
• 1 1/4 cups Heavy whipping cream
• 12 tbsp Unsalted butter

• In a large Dutch oven preheated to medium-high heat add a splash of olive oil and diced bacon. Cook the bacon until crispy and nicely browned for about five minutes. Remove the bacon with a slotted spoon, leaving some of the bacon fat in the Dutch oven. Set the bacon aside on a plate and turn off the heat. 

• Next, in a large bowl combine the lamb shoulder with kosher salt and pepper. Let the lamb come to room temperature for at least 30 minutes prior to cooking. Preheat the Dutch oven with the reserved bacon fat to medium-high to high heat. Place the lamb into the Dutch oven and brown well on all sides, turning the lamb when it releases easily around two minutes per side. Once browned on all sides, remove the lamb from the Dutch oven and place on a plate. 

• Turn the heat to medium and add in more olive oil if needed. Next, add in the onion, carrot, celery, kosher salt and pepper. Cook until softened, about 7 minutes. Add in the garlic, thyme, rosemary and bay leaves and stir for one minute until fragrant. Add in the Worcestershire sauce, tomato paste, and flour. Stir to combine and let it cook for a minute or two until thickened slightly. 

• Pour in the beef broth, reserved lamb, and bacon to the Dutch oven. Stir to combine and bring to a simmer. DO NOT BOIL. Partially cover the Dutch oven with a lid and simmer for at least 2 ½ hours up to 8 hours for optimal flavor on the stove top, checking every 30 minutes to stir. 

• With an hour left on the cooking time for the Shepherd’s Pie, make the mashed potatoes. Add quartered potatoes to a stock pot and fill with cold water. Bring to a boil and cook the potatoes until fork tender, about 20 minutes. Drain the potatoes. Melt the butter in a small saucepan over medium heat and then pour in the cream. Stir to combine. 

• Gently mash the potatoes using a potato masher and add about half of the butter mixture. Next, using a hand mixer, whip the potatoes carefully and add the remaining butter mixture until creamy. 

• Preheat the oven to 400 degrees. Spray nine, 4-inch cocottes with non-stick cooking spray and place on a large baking sheet. If you want to make a single casserole you would use a 9X13 baking dish. Add in the frozen peas to the Dutch Oven and stir. Next, spoon lamb mixture into each cocottes about ¾ of the way full. Dollop some of the mashed potato on top and sprinkle with Parmesan cheese. Repeat the process until all cocottes have been filled. Bake for about 10 to 15 minutes or until the top is golden brown. Serve and enjoy!

Author: Lauren Grier

Course: Dinner, Lunch

Cuisine: American

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