Mashed potatoes bake up fluffy and golden over a rich lamb filling with carrots, peas, onions, and a savory gravy that settles into every bite. A finishing drizzle of Scarborough Fair Infused Olive Oil Blend brings parsley, rosemary, thyme, and sage into the final layer so the whole dish lands with a bright, herbal finish. It’s the kind of dinner that fits a family table just as easily as a cozy Sunday supper, and it’s one you’ll want to make again.
Shepherd's Pie finished with Scarborough Fair Infused Olive Oil
A cozy shepherd's pie layered with savory lamb, tender vegetables, and creamy potatoes, then finished with Scarborough Fair Infused Olive Oil Blend for a fragrant herb lift right at the table.
Ingredients
Equipment
Method
Instructions
- 1. Preheat the oven to 400°F and lightly grease a 9-inch baking dish.
- 2. Place the potatoes in a pot, cover with salted water, and simmer until fork-tender, about 15 to 18 minutes.
- 3. While the potatoes cook, heat the olive oil in a large skillet over medium heat. Add the onion and carrots and cook until softened, about 6 minutes.
- 4. Stir in the garlic and tomato paste, then cook for 1 minute until fragrant.
- 5. Add the ground lamb and cook, breaking it up with a spoon, until browned and cooked through.
- 6. Sprinkle the flour over the lamb mixture and stir for 1 minute so it coats the meat and vegetables.
- 7. Pour in the beef stock and Worcestershire sauce, then add the peas, salt, pepper, and dried thyme. Simmer until the filling thickens, about 3 to 5 minutes.
- 8. Drain the potatoes and mash them with the milk, butter, Parmesan, and parsley until smooth and creamy.
- 9. Spoon the lamb filling into the prepared baking dish and spread the mashed potatoes over the top.
- 10. Bake for 20 to 25 minutes, until the topping is lightly browned and the filling is bubbling at the edges.
- 11. Finish with a drizzle of Scarborough Fair Infused Olive Oil Blend just before serving.
- 12. Rest for 10 minutes, then scoop and serve warm.
Notes
For the most vivid finish, add the featured blend after the pie comes out of the oven rather than before baking. If you prefer a looser filling, add a splash more stock while it simmers. The dish holds well for a family dinner and reheats nicely the next day.
Tried this recipe?
Let us know how it was!Recipe Tips
- Warm the filling until it is thick enough to mound under the potatoes without running.
- For the best texture, spread the potatoes all the way to the edges so the filling stays tucked in while it bakes.
- Drizzle the Scarborough Fair Infused Olive Oil Blend after baking so the herb flavor stays fresh and vivid.
Serving Suggestions
- Serve with a simple green salad and a spoonful of extra gravy.
- Add crusty bread for soaking up the savory filling.
- Pair with roasted green beans or buttered peas for an easy family-style plate.
Storage
- Cover and refrigerate leftovers for up to 4 days.
- Reheat in a 350°F oven until hot throughout, or warm single portions in the microwave.
- For the cleanest slices, let the pie rest for about 10 minutes before serving.
Variations
- Swap lamb for ground beef if that is what you have on hand.
- Stir a handful of corn into the filling for a sweeter, heartier version.
- Use sweet potatoes for part of the topping if you want a deeper color and a little natural sweetness.
