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Lamb Shepherd's Pie with Greek Yogurt Mashed Potatoes

Sophia Martinez
Lean ground lamb and vegetables in a rich gravy, topped with creamy Greek yogurt mashed potatoes. 35g protein — 50 minutes, one baking dish.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dinner
Cuisine British
Servings 4
Calories 530 kcal

Equipment

  • 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

Ingredients
  

  • 650 g 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
  • 200 ml beef or lamb stock low-sodium
  • Salt and black pepper to taste
  • 600 g potatoes Maris Piper or Yukon Gold, peeled and cubed
  • 150 g plain Greek yogurt
  • 20 g butter

Instructions
 

  • Put the potatoes in a large saucepan, cover with salted water and boil for 15–18 minutes until tender. Drain well.
  • 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.
  • 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.
  • Pour in the stock, add the peas and simmer for 10 minutes until the filling is thick and saucy. Season with salt and pepper.
  • Mash the drained potatoes with the butter, then stir in the Greek yogurt until smooth and creamy. Season with salt and pepper.
  • Spoon the lamb filling into the baking dish and spread the mashed potatoes evenly over the top. Rough up the surface with a fork.
  • 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.

Notes

Drain excess fat after browning the lamb; rough up the mash with a fork for a golden top. Keeps 3 days refrigerated.
Keyword comfort food, Greek yogurt, high protein, lamb shepherd's pie, mashed potatoes