Lamb and Wild Mushroom Shepherd's Pie

"DH and I made this delicious shepherd's pie a few nights ago and really enjoyed it. We used two pounds of lamb chopped of from a big leg of lamb, rather than using blade chops. I also used salted butter with no problems. Even though I used a 9 inch pie dish as directed, my pie spilled over the sides into the oven while cooking, so be careful. The only problem was the bit of mess in the oven, the pie looked and tasted fine. The recipe is from Williams-Sonoma."
photo by a user photo by a user
Ready In:
2hrs 20mins




  • To make the filling, cut the lamb into 1/2-inch pieces. Stem and cut the mushrooms into 3/4-inch pieces.
  • In a large bowl, mix together the flour, salt, pepper, and allspice. Add the lamb and toss to coat evenly.
  • In a large nonstick fry pan over medium-high heat, warm 2 Tb of the olive oil. Add the lamb and saute until well browned, about 10 minutes. Transfer to a bowl.
  • Add the remaining 1 Tb oil to the pan. Add the shallots and garlic and stir for 1 minute.
  • Add the mushrooms and the bay leaf and saute until well browned, about 6 minutes.
  • Return the lamb to the pan, stir in the stock and tomato paste and bring to a boil. Reduce the heat to medium-low, cover and simmer until the lamb is tender, about 45 minutes.
  • Uncover and simmer until the juices thicken, about 2 minutes. Transfer the filling to a 9-inch pie dish.
  • Preheat the oven to 350°F.
  • To make the topping, pour water to a depth of 1 inch into a large pot and bring to a boil over high heat.
  • Peel and slice the potatoes into rounds 1/4 inch thick. Put the potatoes into a steamer basket and set the basket over boiling water. (The water should not touch the bottom of the steamer basket).
  • Cover and steam until the potatoes are tender when pierced with a small knife, about 12 minutes. Transfer the potatoes to a large bowl.
  • Add the milk, butter, salt, and pepper. Mash well with a potato masher. Stir in half of the chives. Spoon the potatoes on top of the lamb mixture to cover it completely.
  • Bake until the pie is heated through and the potatoes begin to brown, about 35 minutes.
  • Sprinkle with remaining chives and serve immediately.

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  1. We really loved this recipe. It's a bit of a job to make, but delicious. I used leftover leg of lamb that we had marinated and grilled a couple of days before and it was very good, although I only simmered the whole thing for around 30 minutes since the lamb had been previously cooked. I also used a dehydrated mix of wild mushrooms that I already had in the house (from Costco!). Big time and money saver there.<br/><br/>The big thing I wanted to comment about is that I don't believe the calorie count on this recipe is accurate. I just couldn't imagine how these ingredients could come to this many calories per serving. First, these would be huge servings. I made this in a 13 X 9 glass casserole dish and there was plenty of filling and potatoes for this size dish. This is more like 8 servings than 4. Than, I ran the entire recipe through another online nutrition calculator and came out with 8 servings, at 364.6 calories apiece. This seems much more realistic. I just didn't want anyone who is watching calories to be turned off of what is really a wonderful dish because they got scared off by the nutritional values.<br/><br/>Finally, I prepared this entire dish the night before and it was still great. I did everything except bake it in the oven. Covered the dish with plastic wrap and put it in the fridge overnight. When we were ready to eat, just preheated the oven and baked for 35 minutes.
  2. What a great twist to the traditional Shepherd's Pie! We loved it with the lamb and mushrooms! Even my fussy one liked this Jenn!


I work full-time as a School Psychologist in Michigan. Besides the kids, one of the best aspects of the job is summer vacation, when I can concentrate on doing more of the things that I like to do---like look up recipes and play games on Recipezaar!!! I married my wonderful and handsome husband, Sean, in August 2007. He is becoming a wonderful gardender and tends to both our veggie and herb gardens. We really enjoy cooking with our own fresh ingredients. We most often cook together, so my reviews typically reflect our joint opinions. He's the better cook, so I pick up a lot of my techniques from him. My other interests include reading (now that I have time), Irish dancing (I've taken a class for the last several years), "appreciating" wine (I use the term very loosely), and listening to and going to see Irish bands (I love the Pogues). I also enjoy travelling, especially around Western Europe, where I have been multiple times. One of my favorite places is Italy, and Sean and I had a great time on our honeymoon eating, drinking, and sightseeing in the Cinque Terre and in Tuscany. This July 2009, we expanded our horizons to Eastern Europe and visited the Czech Republic, Slovenia, and Croatia. Two of my favorite dishes on the trip were Croatian: fish brodet and Hvarska gregada. I am looking forward to trying my hand at making them at home as I see that someone on Zaar, who is Croatian, posted recipes for both! Besides my husband, the other lights of my life are my cats: Chloe, Pip, and my newest ragdoll cat, Giselle, all of whom I absolutely adore. <a href="¤t=PipChloe_web.jpg" target="_blank"><img src="" border="0" alt="Pip and Chloe"></a> <a href="" target="_blank"><img src="" border="0" alt="Giselle"></a> I've participated in the following events: <img src="" border="0" alt= "Photobucket"> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> I most recently had the privelege of being on the ZWT5 Team, the Sultans of Spice, with a great group of people. We came in second place! <img src="" border="0" alt="Photobucket"> <img src=>
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