Lamb Shepherd’s Pie with Greek Yogurt Mashed Potatoes — 35g Protein

This lamb shepherd’s pie with greek yogurt is the comfort food to make when you want something hearty that still works as a high-protein dinner. Lean ground lamb simmers with carrots, peas and herbs in a rich tomatoey gravy, then gets topped with creamy mashed potatoes made with Greek yogurt instead of loads of butter and cream — 35g of protein per serving, golden and bubbling from the oven in 50 minutes.

The Greek yogurt is what makes the topping special. It keeps the mash light and tangy, adds protein, and still browns beautifully on top — especially when you rough it up with a fork before baking, so the little ridges go crisp and golden. The filling is simple, honest food: lamb, vegetables and a gravy that thickens as it simmers, so every spoonful holds together.

Why you’ll love it

• 35g protein per serving, about 530 calories
• 50 minutes, one baking dish, proper comfort food
• Creamy Greek yogurt mash — lighter than the usual butter-heavy topping
• Great for meal prep: the leftovers reheat well for 3 days

Ingredients

• 650g lean ground lamb
• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 1 cup frozen peas (about 100g)
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 200ml beef or lamb stock, low-sodium
• Salt and black pepper, to taste
• 600g potatoes (Maris Piper or Yukon Gold), peeled and cubed
• 150g plain Greek yogurt
• 20g butter

Equipment used

• A large deep skillet or frying pan, for browning the lamb and simmering the filling
• A large saucepan, for boiling the potatoes
• A baking dish (about 23 x 33 cm), for assembling and baking the pie
• A potato masher, for the creamy Greek yogurt topping

Instructions

1. Put the potatoes in a large saucepan, cover with salted water and boil for 15–18 minutes until tender. Drain well.
2. Heat the olive oil in a large deep skillet over medium-high heat. Add the ground lamb and cook for 5–6 minutes, breaking it up with a spoon, until browned. Drain off any excess fat.
3. Add the onion, garlic and carrots and cook for 4–5 minutes until softened. Stir in the tomato paste, Worcestershire sauce, rosemary and thyme and cook for 1 minute.
4. Pour in the stock, add the peas and simmer for 10 minutes until the filling is thick and saucy. Season with salt and pepper.
5. Mash the drained potatoes with the butter, then stir in the Greek yogurt until smooth and creamy. Season with salt and pepper.
6. Spoon the lamb filling into the baking dish and spread the mashed potatoes evenly over the top. Rough up the surface with a fork.
7. Bake at 200°C (400°F) for 20–25 minutes until the top is golden and the edges are bubbling. Rest for 5 minutes before serving.

Tips

• Drain the excess fat after browning the lamb, so the filling stays rich without turning greasy.
• Rough up the mash with a fork before baking — the ridges go crisp and golden, and they hold the colour.
• Stir the Greek yogurt into the mash off the heat, so it stays creamy and doesn’t split.
• The pie keeps 3 days in the fridge. Reheat covered in the oven at 180°C (350°F) for 20 minutes so the topping stays crisp.

Estimated nutrition per serving

These are estimated macros based on standard ingredient values, not lab-measured results.

More high-protein recipes to try

• Healthy Ground Beef Shepherd’s Pie with Mashed Cauliflower
• High Protein Lamb Kebabs with Garlic Yogurt — 30g Protein
• High Protein Beef and Broccoli Stir Fry — 43g Protein, 20 Minutes

FAQ

Can I use ground beef instead of lamb? Yes — with beef it becomes a cottage pie, and the protein stays about the same. The rosemary and thyme work just as well with beef.

Is this lamb shepherd’s pie with greek yogurt good for meal prep? Yes. It keeps 3 days in the fridge and the 35g protein holds up well on reheating. Bake it in individual dishes if you want single-serve portions ready to grab.

Can I make it ahead? Yes. Assemble the pie, cover and chill it for up to a day, then bake as usual and add 10 minutes to the baking time. The mashed potato topping is best made fresh, so keep it in a separate bowl until you assemble.

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