Brookhaven's Irish Lamb Shepherd’s Pie
February 27, 2025 • 0 comments
March at Brookhaven Farms hints at spring, but our grass-fed lambs—raised on pastures we’ve tended—carry winter’s strength into St. Patrick’s Day. This shepherd’s pie keeps it traditional with lamb, grown clean on soil we’ve healed—a cozy dish that brings farm flavor to your holiday table.
Ingredients
- (1.5 lbs Cubed) Brookhaven Farms' Grass-Fed Lamb Shoulder Roast
- (1 tbsp) Olive oil
- (1 large, chopped) Onion
- (2 carrots, diced) Carrots
- (1 cup peas (fresh or frozen)) Peas
- (2 cloves garlic, minced) Garlic
- (1 tsp) thyme
- (1 tsp) salt
- (½ tsp) black pepper
- (1 tbsp) tomato paste
- (1 cup) beef broth
- (4 cups) mashed potatoes
Directions
- Preheat oven to 400°F.
- Heat olive oil in a skillet over medium heat. Cook lamb for 6-8 minutes until browned; remove and set aside.
- Add onion and carrots; cook 5 minutes until softened. Stir in garlic for 1 minute.
- Return lamb, add peas, thyme, salt, pepper, tomato paste, and broth—stir and simmer 5 minutes until thickened.
- Spread lamb mixture in a baking dish—top with mashed potatoes, smoothing evenly.
- Bake 20-25 minutes until golden—serve hot.
The Payoff: Savory lamb under creamy potatoes—grass-fed comfort from strong soil, a St. Paddy’s pie that hits the spot.
