Delicious Shepard’s Pie

Get ready for March with a festive Homemade Shepard’s Pie! Your family will love gathering around for this comfort dinner.

Victor Protasio


  • 4 tablespoons olive oil, divided
  • 4 lamb shanks (about 11 oz.) each, trimmed
  • 4 teaspoons kosher salt, divided
  • 1 3/4 teaspoons black pepper, divided
  • 2 medium-size yellow onions (about 1 lb.), cut into 1-inch wedges
  • 2 large carrots, cut into 2-inch pieces
  • 3 garlic cloves, smashed (about 1 Tbsp.)
  • 1 cup dry red wine, divided
  • 1 cup crushed tomatoes
  • 1/4 cup chicken broth
  • 1 teaspoon ground cumin
  • 1 1/2 cups chopped yellow onion
  • 1 1/2 cups chopped carrots
  • 2 tablespoons tomato paste
  • 1 tablespoon chopped fresh rosemary
  • 2 teaspoons chopped garlic
  • 2 teaspoons fresh thyme
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups beef stock
  • 1 cup frozen green peas, thawed
  • 1/4 cup heavy cream
  • 1 (24-oz.) pkg. prepared mashed potatoes
  • Chopped fresh flat-leaf parsley, for topping


  • Heat 2 tablespoons olive oil in a large skillet over medium-high. Sprinkle lamb with 2 1/2 teaspoons kosher salt and 1 teaspoon black pepper. Cook until browned, about 3 minutes per side. Remove lamb from skillet. Add onions, carrots, and garlic; cook, stirring occasionally, until slightly softened, about 4 minutes. Add 1/2 cup dry red wine; cook, until mostly evaporated, about 3 minutes. Transfer mixture to a 6-quart slow-cooker. Stir in tomatoes, chicken broth, and ground cumin. Add lamb shanks, nestling into tomato mixture. Cover and cook on LOW until lamb is very tender, about 6 hours.
  • Transfer lamb shanks to a plate. Pour cooking mixture through a wire-mesh strainer into a bowl; discard solids. Reserve strained cooking liquid for another use, if desired. Shred lamb and set aside, covered.
  • Heat 2 tablespoons olive oil in a 10-inch cast-iron skillet over medium-high. Add chopped yellow onion and carrots; cook until tender, about 10 minutes. Add tomato paste, rosemary, chopped garlic, thyme, 1 1/2 teaspoon kosher salt, and 3/4 teaspoon black pepper. Cook until fragrant, about 2 minutes. Add 1/2 cup dry red wine; cook until completely evaporated, about 2 minutes. Sprinkle with 3 tablespoons all-purpose flour; cook 1 minute. Gradually add beef stock, stirring until completely incorporated. Cook until thickened, 6 to 7 minutes. Stir in 12 oz. shredded reserved lamb shank meat and green peas. Remove from heat.
  • Stir heavy cream into prepared mashed potatoes. Spread potatoes over lamb mixture, covering surface completely. Broil on HIGH 6 inches from heat until lightly browned, 4 to 6 minutes. Garnish with chopped parsley.


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