A cross between a lamb shepherd's pie and potatoes au gratin. Experiment with your favorite cheeses.

Recipe Summary

prep:
30 mins
cook:
2 hrs 10 mins
total:
2 hrs 40 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Thoroughly grease a covered baking dish.

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  • Heat a large skillet over medium-high heat. Cook and stir ground lamb in the hot skillet until some of the fat begins to render; add onion, carrots, and garlic. Continue to cook and stir the mixture until the lamb is completely browned and crumbly, 5 to 7 minutes. Stir soup mix into the lamb mixture; remove skillet from heat.

  • Melt butter in a saucepan over medium heat. Whisk flour into butter, 1 tablespoon at a time, making sure there are no lumps between additions. Pour milk into the butter mixture while whisking; continue to whisk until the milk thickens and the mixture is smooth.

  • Switch heat below saucepan to 'off.' Stir Cheddar cheese and Havarti cheese into the milk mixture until the cheese is melted and the sauce is smooth.

  • Spoon a small amount of the cheese sauce into the beaten egg in a bowl; whisk together to temper the egg. Pour the tempered egg into the cheese sauce and stir.

  • Arrange sliced potatoes in the bottom of the prepared baking dish, overlapping to make a layer about 1/2-inch deep; season with salt and pepper. Pour about 1/3 of the cheese sauce over the potatoes and spread into an even layer. Spread the lamb mixture evenly atop the cheese sauce layer. Layer remaining potatoes atop the lamb; season again with salt and pepper. Pour remaining cheese over the top. Cover baking dish.

  • Bake in preheated oven until the potatoes are tender, about 90 minutes. Remove cover and continue baking until the top browns, about 30 minutes more.

Nutrition Facts

435 calories; protein 23.2g 46% DV; carbohydrates 35.1g 11% DV; fat 23g 35% DV; cholesterol 106.2mg 35% DV; sodium 626.4mg 25% DV. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/10/2017
Delicious! My family loves lamb and this recipe was a nice spin on the traditional shepards pie. The list if ingredients calls for mushrooms but it wasn't included in the instructions. I added them when I added the onions and carrots the the lamb. I will make this again. Read More
(2)

Most helpful critical review

Rating: 3 stars
03/11/2020
This dish is NOT ready in 2 hours and 40 minutes. It cooks in 2 hours plus (depending on how thin you cut your potatoes and how thickly you stack them in the casserole). The slicing and chopping, grating and precooking takes up to an hour so factor that in - give yourself at least 3 hours from start to finish and remember that most casseroles need to sit for a little while to “firm up”. Read More
9 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/10/2017
Delicious! My family loves lamb and this recipe was a nice spin on the traditional shepards pie. The list if ingredients calls for mushrooms but it wasn't included in the instructions. I added them when I added the onions and carrots the the lamb. I will make this again. Read More
(2)
Rating: 5 stars
05/04/2014
We raise lamb, so I'm always looking for yummy new ways to prepare it. My family love it, and I can't wait to make it for others. This will definitely become a family recipe. Read More
(2)
Rating: 5 stars
11/17/2018
For some reason I was very skeptical of this recipe but decided to try it to use some lamb. It was delicious. Made it as directed except threw in a cup of peas could not help myself I love peas. But great recipe and makes a ton. Read More
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Rating: 3 stars
03/11/2020
This dish is NOT ready in 2 hours and 40 minutes. It cooks in 2 hours plus (depending on how thin you cut your potatoes and how thickly you stack them in the casserole). The slicing and chopping, grating and precooking takes up to an hour so factor that in - give yourself at least 3 hours from start to finish and remember that most casseroles need to sit for a little while to “firm up”. Read More
Rating: 5 stars
02/08/2020
Delicious. Didn’t add the mushrooms as not a fan. Used mild cheddar and havarti. Husband loved it! Read More
Rating: 5 stars
05/04/2020
It's a hit! I left out the mushrooms, added half of a red bell pepper, stalk of celery and a small jalapeno. Used mild cheddar and gouda cheese. Good Lord was the ever so yummy! Read More
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Rating: 5 stars
07/09/2020
A family hit but the mushroom direction would be nice. I put in with the meat but they could go in the sauce as well. Read More
Rating: 5 stars
01/25/2020
this is delish! the photo I addes doesn't look that visually appealing but it tasted amazing. the only soup I had was chicken and sweetcorn I was a little nervous about using it as I knew the flavours might not blend well but it was lovely. I'm really pleased. I added rosemary to the mince when cooking them and also sprinkled some over at the layering stage alongside the salt and pepper. Thank you! Read More