Lamb Shepherd's Pie with Garlic Mashed Potato Crust


2 tablespoons olive oil

1 medium onion, diced

2 small carrots, diced

3/4 lb ground lamb

2 small red potatoes, small dice

1 cup red wine

1 cup beef stock

1 cup frozen peas

salt and pepper, to taste

1- 24 oz package Simply Potatoes Garlic Mashed Potatoes, heated per package directions


Preheat the oven to 425 degrees F.  Spray 6 - 1 cup ramekins with cooking spray and set on a baking tray.

Heat the olive oil over medium-high heat in a large skillet.  Add the onions and saute until translucent, about 4 minutes.  Add the carrots and saute about 3 minutes.  Add the lamb and saute until cooked through.  Add the potatoes, wine and beef stock and season with salt and pepper to taste.  Cook until potatoes are just tender, about 3 minutes.  Stir in the peas and divide between the 6 ramekins.

Add the cooked mashed potatoes to a large zip top bag, snip the bottom corner and pipe the tops of each ramekin with the mashed potatoes.  Bake for 15-20 minutes, or until the tops are golden brown and the filling is bubbling at the edges.

 Recipe courtesy of