Smoked lamb Shepherd's pie is the perfect comfort food recipe and is a twist on the classic Shepherd's pie that you know and love.
Smoked Lamb Shepherd's Pie
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4 to 6 people
A twist on the classic Shepherd’s pie. Shepherd’s pie is already a great fall recipe, such a hearty and warming meal, but Chef Matt Basile had to make it his own. Instead of the usual ground beef, this recipe is made with smoked lamb shoulder. Of course there's peas because it’s not Shepherd’s pie without the peas, and topped with the most creamy and delicious mashed potatoes. This will be your go-to fall recipe from here on out; it’s just pure comfort food, and that’s what we all need.
Chef Matt Basile
4 lbs boneless lamb shoulder
Alchemy Brown Rub (coming soon)
3 stalks celery
½ large carrot
½ large onion
70 ml tomato paste
½ cup red wine
2 cups beef broth
½ cup Fresh or frozen peas
½ cup shredded cheddar cheese
8 small yellow potatoes
2 tbsp herbed butter, melted (garlic, rosemary, lemon zest)
1 tbsp sour cream
1 egg yolk
1 tbsp finely chopped sage
Preheat your smoker to 275F.
Drizzle your lamb shoulder with canola oil and season with Alchemy Brown Rub. Place in the smoker for one hour.
After the lamb has been in the smoker for about half an hour to 40 minutes, start to prepare your mirepoix by finely chopping your carrot, celery and onion. Place a Dutch oven or heavy bottom pot on your plancha and heat some canola oil. Add in your carrot, celery and onion and mix, season with salt. Allow to soften and cook, 2-3 minutes. Add in your herbed butter and mix. Continue to cook another 2-3 minutes and then add in your tomato paste, stir to combine and let cook another 1-2 minutes. Slowly pour in your wine to deglaze the pan, stirring and scraping up any crispy bits from the bottom of the pot.
Remove your lamb shoulder from the smoker at the one-hour mark and add it into your pot, pour in your beef broth and allow to simmer, about three hours, or until the meat falls apart easily. Make sure to check on your lamb every hour and flip it over in the pot.
While your lamb shoulder cooks, make your mashed potatoes. Bring a pot of water to a boil. Peel and cut your potatoes into quarters and add into the boiling water. Cook until softened.
Melt your butter and stir in the freshly chopped sage.
Remove the potatoes from the water with a slotted spoon and transfer to a bowl and season with salt and pepper. Add in the melted butter, mash your potatoes. Add in one egg yolk and mash the potatoes to incorporate then add in the sour cream and mash to incorporate again. Set aside.
Once your lamb is done cooking, break apart in the pot. Add in your peas and mix. Allow to simmer another 10-15 minutes to reduce and for the peas to cook.
To build your shepherd’s pie, add a layer of lamb and peas to a heat proof container like a cast iron pan. Add a layer of shredded cheese and then a layer of mashed potatoes. Score the top of the potatoes with a fork, season with salt, and place in the smoker. If you don’t have a smoker, you can do this step on your bbq on medium to medium-low heat with the cover closed. Cook 10-15 minutes or until the top is golden brown. Remove from the smoker or bbq and let the shepherd’s pie cool slightly.