Sharing is caring!

Traditional English Shepherd’s Pie from Our Family Farm

A homesteader’s version of shepherd’s pie featuring freshly ground lamb from our local farming community, all cooked simply in a cast iron pan.

Here at Hardmead Farm, we believe in the power of local food and community. We recently traded some of our home-raised chickens with our neighboring farm friends for one of their lambs – we butchered the lamb ourselves read about it here. There’s something special about knowing exactly where your food comes from, and even more special when it comes through the connections you’ve built with other local families. As someone who grew up in England, I can tell you that a proper shepherd’s pie is the perfect way to honor this wonderful lamb from our friends’ farm.

What makes this recipe even more practical for busy homestead life is that it’s all cooked in one cast iron pan. From browning the meat on the stovetop to achieving those perfectly crispy potato peaks in the oven, this one-pan approach means less cleanup and more time for tending to our other homestead tasks.

Prep Time: 30 minutes Cook Time: 45 minutes Total Time: 1 hour 15 minutes Servings: 6-8 people Equipment Needed: 12-inch cast iron skillet

Grab my meat grinder for the kitchen aid here!

The Difference Between Shepherd’s Pie and Cottage Pie

Growing up in England, I learned that shepherd’s pie is traditionally made with lamb (what shepherds tend to), while cottage pie uses beef. This version is a true shepherd’s pie, showcasing locally raised lamb from our farming community.

Ingredients

For the Meat Filling:

• 2 tablespoons tallow
• 1 cup chopped yellow onion
• 1 lb. ground lamb
• 2 teaspoons dried parsley leaves
• 1 sprig fresh rosemary
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon Worcestershire sauce
• 2 garlic cloves, minced
• 2 tablespoons all purpose flour
• 2 tablespoons tomato paste
• 1 cup beef broth
• 1 cup frozen mixed peas & carrots or fresh

For the Potato Topping:

• 1 1/2 – 2 lb. russet potatoes, peeled and cut into 1 inch cubes
• 8 tablespoons unsalted butter (1 stick)
• 1/3 cup cream
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup Parmesan Asiago cheese

Step-by-Step Instructions

1. Start the Potatoes:
   • Place peeled and cubed potatoes in a large pot of salted water
   • Bring to a boil and cook until tender, about 15-20 minutes
   • Meanwhile, preheat your oven to 400°F (200°C)
2. Prepare the Filling:
   • Heat your cast iron skillet over medium-high heat
   • Add tallow and sauté onions until soft, about 5 minutes
   • Add ground lamb, breaking it up as it browns
   • Once mostly browned, add garlic and herbs
   • Cook until lamb is completely browned and fragrant
3. Make the Gravy:
   • Sprinkle flour over the meat mixture and stir well
   • Add tomato paste and Worcestershire sauce
   • Pour in beef broth, stirring constantly
   • Simmer until thickened, about 5 minutes
   • Stir in frozen vegetables
4. Prepare Potato Topping:
   • Drain cooked potatoes thoroughly
   • Add butter, cream, garlic powder, salt, and pepper
   • Mash until smooth and creamy
   • Stir in Parmesan cheese
5. Assemble and Bake:
   • Spread potato mixture over the meat filling in your cast iron skillet
   • Create peaks and valleys with a fork for crispy edges
   • Bake for 25-30 minutes until golden brown and bubbling

Pro Tips from Our Homestead Kitchen

• Let your ground lamb come to room temperature before cooking
• Keep your cast iron well-seasoned for easy cleaning
• Create plenty of texture on your potato topping – those ridges will get beautifully crispy
• Don’t rush the browning process – it builds flavor

The Heart of Homestead Living

One of the joys of homesteading is the community we’ve built with other local farmers. This recipe showcases the best of that lifestyle – the lamb came from friends who share our values about raising animals ethically, which we traded for some of our pasture-raised chickens. These relationships don’t just make our lives richer; they make our food better.

Storage and Make-Ahead Tips

• Leftovers keep well in the refrigerator for up to 3 days
• The pie can be assembled ahead and baked later
• For freezing, transfer portions to freezer-safe containers
• Thaw overnight in the refrigerator before reheating

Cast Iron Care Note

After enjoying your shepherd’s pie, clean your cast iron while it’s still warm (but not hot). A quick wipe with hot water and a brush is usually all it needs – no soap required. Dry thoroughly and apply a light coat of oil to maintain the seasoning.

Tags: traditional shepherd’s pie, English recipe, cast iron cooking, homestead recipes, one-pan dinner, farm to table, comfort food, ground lamb recipes