The Local Shepherd's Pie

Virginia-raised lamb, carrots, potatoes, and herbs make this pub classic irresistible, even if you’re not herding sheep.
Photography By Meredith Coe | January 15, 2015

Ingredients

  • 1½ pounds red potatoes, peeled, rinsed, and quartered
  • 2 Tbsp. butter
  • 2 Tbsp. milk
  • Coarse salt and freshly ground black pepper
  • 3 Tbsp. vegetable oil
  • 1 medium onion, chopped
  • 1 carrot, peeled and chopped into ¼-inch slices
  • 1 celery stalk, chopped into ¼-inch slices
  • 1½ Tbsp. fresh thyme leaves
  • 1½ Tbsp. chopped fresh rosemary
  • 1 pound ground lamb
  • 1 Tbsp. all-purpose flour
  • 1/2 cup beef or vegetable stock
  • Pinch of ground nutmeg

Preparation

Shop locally for this recipe...

Grass-fed pastured lamb from J&L Green Farm, Season’s Bounty Farm, and Charis Eco-Farm.
—Available at the Harrisonburg Farmers’ Market (open through winter).

White potatoes from Valley Farming in Augusta County.
—Available through the Local Food Hub at Feast, Integral Yoga, Rebecca’s Natural Foods, and Greenwood Gourmet in Charlottesville-Albemarle.

Organic thyme and rosemary from Shenandoah Growers in Rockingham County.
—Available at Whole Foods in Charlottesville, Friendly City Food Co-op in Harrisonburg, and Kroger and Harris Teeter.

Carrots grown in high tunnels (unheated greenhouses) from Clara Valley Farm and Hill Farm in Louisa County and Hartland Natural Farm in Madison County.
—Available through the Local Food Hub at Feast, Integral Yoga, Rebecca’s Natural Foods, and Greenwood Gourmet in Charlottesville-Albemarle.

Cooking

1. Preheat oven to 400°F. Place potatoes in large pot of water. Over medium heat, bring to a boil and cook until tender, about 15 minutes. Drain; mash with potato masher, adding 1 Tbsp. butter, milk, salt, and pepper. Stir until fluffy.

2. Meanwhile, heat oil in a skillet over medium-low heat. Add onion, carrot, celery, ½ Tbsp. thyme, and ½ Tbsp. rosemary; cook until softened, about 15 minutes. Increase heat to medium and add lamb. Cook about 10 minutes, stirring to break up meat and brown evenly.

3. Add flour and cook, stirring, for 2 minutes. Add stock, 1 Tbsp. thyme, 1 Tbsp. rosemary, nutmeg, salt, and pepper to taste. Reduce heat to low; simmer, stirring occasionally, until thickened, about 5 minutes. Let cool slightly, then transfer to a 9-inch pie plate or baking dish. Spread the mashed potatoes over top. Top with 1 Tbsp. cold butter (cut up).

4. Bake until potatoes are browned, 30 to 35 minutes. Let cool slightly before cutting and serving.

Ingredients

  • 1½ pounds red potatoes, peeled, rinsed, and quartered
  • 2 Tbsp. butter
  • 2 Tbsp. milk
  • Coarse salt and freshly ground black pepper
  • 3 Tbsp. vegetable oil
  • 1 medium onion, chopped
  • 1 carrot, peeled and chopped into ¼-inch slices
  • 1 celery stalk, chopped into ¼-inch slices
  • 1½ Tbsp. fresh thyme leaves
  • 1½ Tbsp. chopped fresh rosemary
  • 1 pound ground lamb
  • 1 Tbsp. all-purpose flour
  • 1/2 cup beef or vegetable stock
  • Pinch of ground nutmeg
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