Melissa Gilbert’s Shepherd’s pie

Melissa Gilbert’s Shepherd’s pie
A traditional British meal.


  • 1 cup (2 sticks) unsalted butter
  • 2 pounds lamb shoulder, cut into cubes
  • 2 carrots, chopped
  • 2 leeks (white parts only), chopped
  • 2 tablespoons all-purpose flour
  • 1 ½ cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chopped fresh thyme or rosemary leaves
  • Pinch of ground nutmeg
  • Salt and freshly ground black pepper
  • 1 bag frozen peas, thawed
  • 3 large russet potatoes, cut into chunks
  • ½ to 1 cup half-and-half


  1. Melt about 2 tablespoons of the butter in a large Dutch oven (or crock pot)
  1. Saute the lamb in batches until brown on all sides, adding a bit more butter if needed as you go.
  1. Transfer the cooked lamb to a platter as it browns.
  1. Add the carrots and leeks and cook until soft
  1. Return the lamb and any accumulated juices to the pot.
  1. Sprinkle with the flour and stir for 1 minute.
  1. Whisk in the broth, Worcestershire sauce, thyme, nutmeg, and salt & pepper. Cook until thickened, about 45 minutes. Stir in the peas and remove from heat.
  1. Meanwhile, boil the potatoes in a pot of salted water until tender. Drain and put in mixing bowl. And the remaining butter (reserving 1 tablespoon), the half-and-half (as needed), and salt and pepper and mash until smooth.
  1. Preheat oven to 375. Top the lamb mixture in the Dutch oven with the mashed potatoes. Cut the remaining 1 tablespoon butter into small bits and scatter over the potatoes. Bake uncovered for about 30 minutes, or until golden and bubbling. Serve hot.

Melissa Gilbert’s Shepherd’s Pie - Home & Family

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