Navarin of Lamb Shepherd's Pie

A comforting Shepherd's Pie with a French twist, featuring tender lamb and root vegetables simmered in a rich Navarin-style gravy, topped with creamy mashed potatoes.

Prep Time

30 minutes

Total Time

2 hours

Calories

750 kcal

Difficulty

Medium

Equipment

4 items

Cost

£3.70/serving

Season:

🌸 Spring•☀️ Summer•🍂 Autumn•❄️ Winter

Meal Type:

Lunch•Dinner

Cuisine:

British•French

Main Ingredient:

Lamb

Mood:

Comfort Food

Ingredients

Servings

1.5lbLamb Shoulder(cut into 1-inch cubes)

£9.00

2tbspOlive Oil

£0.30

1largeOnion(chopped)

£0.50

2largeCarrots(peeled and chopped)

£0.30

2stalksCelery(chopped)

£0.40

4clovesGarlic(minced)

£0.20

2tbspTomato Paste

£0.25

1cupDry Red Wine((e.g., Burgundy or Beaujolais))

£2.00

4cupsLamb Broth(low sodium)

£1.50

2sprigsFresh Rosemary

£0.75

2sprigsFresh Thyme

£0.75

1leafBay Leaf

£0.10

1cupPearl Onions(peeled)

£1.20

1lbNew Potatoes(quartered)

£1.00

1mediumTurnip(peeled and cubed)

£0.60

1cupFrozen Peas

£0.40

to tasteSalt

to tasteBlack Pepper

3lbRusset Potatoes(for mashed potatoes)

£1.50

4tbspButter(for mashed potatoes)

£0.50

0.5cupMilk(warmed, for mashed potatoes)

£0.15

0.3cupHeavy Cream(optional, for mashed potatoes, to make them richer)

£0.30

2tbspFresh Parsley(chopped, for garnish)

£0.50

Total Cost

£22.20

£3.70 per serving

Instructions

1.
Preheat oven to 325°F (160°C).
2.
In a large Dutch oven or pot, heat olive oil over medium-high heat. Season lamb cubes with salt and pepper. Sear the lamb in batches until browned on all sides. Remove lamb from the pot and set aside.
3.
Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add garlic and tomato paste, and cook for another minute, stirring constantly.
4.
Deglaze the pot with red wine, scraping up any browned bits from the bottom. Cook until the wine is reduced by half, about 3-5 minutes.
5.
Return the lamb to the pot. Add lamb broth, rosemary, thyme, and bay leaf. Bring to a simmer, then cover and transfer to the preheated oven.
6.
Braise in the oven for 1 hour and 30 minutes, or until the lamb is very tender.
7.
While the lamb is braising, prepare the mashed potatoes. Peel and quarter the russet potatoes. Place them in a large pot of cold, salted water and bring to a boil. Cook until tender, about 15-20 minutes.
8.
Drain the potatoes and return them to the pot. Add butter, warmed milk, and heavy cream (if using). Mash until smooth and creamy. Season with salt and pepper to taste.
9.
Remove the lamb from the oven. Stir in pearl onions, new potatoes, and turnip. Return to the oven and cook for another 30 minutes, or until the vegetables are tender.
10.
Remove from oven and stir in the frozen peas.
11.
Remove the bay leaf, rosemary and thyme sprigs from the lamb mixture. Taste and adjust seasoning as needed. If the gravy is too thin, simmer on the stovetop over medium heat to reduce to desired consistency.
12.
Transfer the lamb mixture to a 9x13 inch baking dish.
13.
Spread the mashed potatoes evenly over the lamb filling, creating swirls or peaks with a fork for a decorative touch.
14.
Bake in the preheated oven at 375°F (190°C) for 20-25 minutes, or until the mashed potatoes are golden brown on top.
15.
Let stand for 10 minutes before serving. Garnish with fresh parsley.

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My Notes

Nutrition Information

Nutrition per serving (650g)

750 kcal / 3138 kJ

Carbs

65g

25% of RDA

Fat

35g

50% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

10 g

33% of RDA

Sugar

12 g

13% of RDA

Sodium

350 mg

15% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

For a richer flavor, use bone-in lamb shoulder.

You can substitute other root vegetables such as parsnips or sweet potatoes.

To brown the mashed potatoes more quickly, you can broil them for a few minutes at the end of baking, watching carefully to prevent burning.

Make ahead: The lamb filling can be prepared a day ahead and refrigerated. Add the potatoes just before baking.

Cooking Equipment

Oven

Large Dutch Oven or Pot

Potato Masher

Baking Dish (9x13 inch)

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, use bone-in lamb shoulder.

You can substitute other root vegetables such as parsnips or sweet potatoes.

To brown the mashed potatoes more quickly, you can broil them for a few minutes at the end of baking, watching carefully to prevent burning.

Make ahead: The lamb filling can be prepared a day ahead and refrigerated. Add the potatoes just before baking.

Navarin of Lamb Shepherd's Pie

Ingredients

Instructions