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Shepherd's Pie being served from a dutch oven with a colorful spoon.
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5 from 4 votes

Dutch Oven Shepherd's Pie

Dutch Oven Shepherd's Pie is an Irish comfort food featuring ground lamb cooked with vegetables in a savory broth!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Dishes
Cuisine: American, Irish
Servings: 8
Calories: 460kcal
Author: Debi Morgan | Quiche My Grits

Equipment

Ingredients

FILLING

  • 1 Tablespoon olive oil
  • 1 pound ground lamb (or beef for a cottage pie)
  • 1 large sweet onion (diced)
  • 4 small fresh carrots (diced)
  • 1 cup green peas (frozen)
  • 1 cup sweet corn (canned and drained)
  • 1 cup beef broth (add more if needed)
  • 2 Tablespoons cornstarch (mixed with 2 Tablespoons of water)

SEASONING

  • ¼ teaspoon pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon dried parsley
  • ½ teaspoon salt
  • 1 teaspoon fresh thyme leaves (diced)
  • ⅛ teaspoon steak seasoning (optional)

MASHED POTATO TOPPING

  • 6 russet potatoes, peeled and cut into chunks (medium)
  • 4 Tablespoons butter
  • ½ cup sour cream
  • ½ teaspoon garlic salt
  • ½ teaspoon dried parsley
  • 1 Tablespoon melted butter (drizzle over top)

Instructions

Filling

  • Sauté onion with a little bit of olive oil in the bottom of a dutch oven.
  • Add ground lamb (or beef) and cook over medium heat until no pink is remaining. Break up pieces of meat with a fork until crumbled.
  • Drain excess fat. Add black pepper, salt, steak seasoning, fresh thyme and garlic powder to the pot.
  • Stir in frozen peas, diced carrots and corn kernels (optional).
  • Pour beef broth into dutch oven and lower heat. Add a slurry of cornstarch and water to the mixture and stir well. Simmer for 10 minutes on low heat.

Mashed Potato Crust

  • Peel potatoes and cut into chunks. Place in a bowl of ice cold water to prevent discoloration.
  • Drain potatoes and add to a stock pot fill with cold water. Bring the potatoes to a boil for 15 minutes.
  • Drain potatoes and add to a mixing bowl. Stir in butter, sour cream, garlic salt, and dried parsley. Beat with a hand mixer (or use a potato masher) until spreadable.

Assembling the Pie

  • Preheat oven to 400 degrees F.
  • Spoon the mashed potatoes onto the top of the meat mixture in the dutch oven. Use a spatula or the back of a spoon to spread a layer over the entire dish.
  • If desired, use a knife or fork to make designs in the top of the potato layer. (optional)
  • Drizzle mashed potatoes with a little butter and bake uncovered at 400 degrees for 30 minutes until crust is golden brown. Cool pie for 10 minutes before it's time to serve.

Notes

  • Make this dish ahead of time and store it in the refrigerator for up to 2 days before baking. Make sure you store it in a casserole dish and not in a dutch oven which doesn't like the cold.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They can be frozen for up to 3 months.
  • When ready to serve, thaw frozen leftovers in the refrigerator overnight. Then, place in a casserole dish and bake at 350ºF for 30 minutes, or until pie reaches 160ºF in the middle with a meat thermometer.
  • View the Google Web Story for Dutch Oven Shepherd's Pie! 

Nutrition

Calories: 460kcal | Carbohydrates: 44g | Protein: 16g | Fat: 26g | Saturated Fat: 12g | Sodium: 527mg | Potassium: 1049mg | Fiber: 5g | Sugar: 7g | Vitamin C: 21mg | Calcium: 72mg | Iron: 3mg