Lamb Shepherd’s Pie with Mushrooms, Stout & Potatoes

Prep Time: 15 minutes
Cook Time: 1 hour
Yield:

Description

Shepherd’s Pie is a traditional dish served up soft and warm with a thick, rich broth under a golden-brown crust of sour cream and butter mashed potatoes. In this recipe, made true to the Irish tradition with a cup of Guinness added, extra flavor bursts with each bite. The aroma of simmering onion, celery, mushrooms, and garlic will fill your home, creating memories for you and your family for years to come!

In the U. S., Shepherd’s Pie is usually made with beef. However, Lamb Shepherd’s Pie is traditional British comfort food, and you’ll soon discover that a dinner of Shepherd's Pie with lamb is sure to bring comfort to you and your family, wherever you live.

All mushrooms are packed with vitamins, minerals, and fiber, and the same is true for White Mushrooms, which are the most commonly grown mushrooms in the U.S. They are nutritional powerhouses, with 5 caps containing nearly as much potassium as a banana! As an excellent source of iron and B Vitamins, traditional White Mushrooms make a flavorful and healthy addition to this Lamp Shepherd’s Pie Recipe.

Looking to ramp up the health impact? Substitute Monterey Mushrooms® High Vitamin D mushrooms which are exposed to a precise wavelength of ultraviolet light within the UV spectrum. One serving (approximately 5 mushroom caps) provides 400 IUs (10 mcg) which is 50% DV per serving.

Ready to find out how to make the most delicious Shepherd's Pie chock full of mushrooms and other healthy veggies? Keep reading!

Our thanks to The Mushroom Council and American Lamb Board for this delicious Shepherd’s Pie recipe with lamb.

Ingredients

2 pounds American lamb stew meat (or shoulder or leg) cut into 1-inch cubes
Salt and freshly ground pepper
2 tbsps olive oil
6 tbsps unsalted butter, divided
1 large yellow onion, diced
3 carrots, peeled and sliced into 1/4-inch-thick rounds
3 stalks celery, sliced 1/4-inch thick
8 ounces Monterey Mushrooms® White Mushrooms, cleaned using our tips for preparing mushrooms and halved*
2 garlic cloves, minced
2 garlic cloves, minced
6 tbsps all-purpose flour
2 cups lamb stock, such as Saffron Road (substitution: low-sodium beef broth)
1 cup Irish stout, such as Guinness
2 tsp minced fresh rosemary
2-1/2 pounds Yukon Gold potatoes, peeled and cut into large chunks
1 cup sour cream
3 tbsps prepared horseradish
1 cup frozen peas

* Monterey Mushrooms® High Vitamin D Sliced White Mushrooms may be substituted. Learn where you can buy your Vitamin D mushrooms here.

Instructions

Preheat the oven to 325˚F.
Season the lamb with 1 1/2 teaspoons of salt and several grinds of pepper.
In a Dutch oven, heat the oil over medium-high heat.
Working in 2 batches, cook the lamb, turning occasionally, until browned on all sides, about 8 minutes per batch. Transfer to a plate.
Add 2 tablespoons of butter to the pot and melt over medium heat. Add the onion, carrots, celery, mushrooms, and garlic. Cover and cook, stirring occasionally, until the vegetables just begin to soften, about 5 minutes.
Uncover the Dutch oven, sprinkle the vegetables with flour and stir.
Add the stock, 1 cup at a time, stirring to combine completely with each addition.
Add the stout, rosemary, and 1 teaspoon of salt and bring to a boil over medium-high heat, stirring occasionally.
Return the lamb to the Dutch oven, cover, and place in the oven to cook until the lamb is tender, about 1-1/2 hours.
While the stew is cooking, place the potatoes in a large saucepan and add water to cover the potatoes by about 1 inch.
Season generously with salt, cover the pan and bring to a boil over high heat.
Uncover, reduce the heat to medium and simmer until the potatoes are tender, 20 to 25 minutes.
Drain the potatoes well, then return them to the pan.
Cube 3 tbsps of the butter and add it to the potatoes. Start mashing the potatoes
As you mash the potatoes, gradually add the sour cream and then stire in the horseradish. Season with salt to taste.
When the stew is done, remove it from the oven and increase the temperature to 400˚F.
While the oven heats, taste and add more seasoning if needed.
Stir the peas into the stew and pour it into a 3-quart baking dish.
Spread the mashed potatoes evenly on top, and use a fork to make decorative lines or peaks.
Cube the remaining 1 tablespoon of butter and dot the top.
Bake 20 to 30 minutes, until the potatoes are crusty and browned in spots.
Remove from the oven and let stand for about 5 minutes, then serve hot.

Related Recipes

During the happy holiday season, you are focused on family and probably are planning some special meals to fill your family with love and comfort. This Lamb Shepherd’s pie dish will surely be the star at your family gatherings, but you may be looking for more recipes that contribute to that warm and cozy feeling.

Here are a few more comfort food recipes featuring flavorful fungi that are sure to wow your family!

Holiday Recipes With Mushrooms

Whether with your extended family or neighborhood friends, the holidays are the perfect time to entertain. And the holidays are also the time to break out dishes featuring savory mushrooms for flavor and a nice nutrition boost. Start your holiday planning today with our Holiday Recipes with Mushrooms guide, including our favorite holiday appetizers, side dishes and drinks recipe.