TOTAL TIME: Prep: 20 min. Cook: 1-3/4 hours
MAKES: 2 servings


  • 1 teaspoon all-purpose flour
  • Dash pepper
  • 1/2 pound lamb stew meat, cut into 1-inch cubes
  • 1 tablespoon vegetable oil
  • 1 can (8 ounces) tomato sauce
  • 1-1/2 cups beef broth or water
  • 1 bay leaf
  • 4 to 8 frozen pearl onions
  • 1 cup frozen cut green beans
  • 1 medium carrot, sliced
  • 1 cup mashed potatoes (with added milk and butter)

Nutritional Facts

1 piece: 416 calories, 18g fat (6g saturated fat), 86mg cholesterol, 1603mg sodium, 35g carbohydrate (9g sugars, 6g fiber), 30g protein.


  1. In a large resealable plastic bag, combine the flour and pepper. Add lamb, a few pieces at a time, and shake to coat.
  2. In a nonstick skillet, brown lamb in batches in oil over medium heat until no longer pink; drain. Add the tomato sauce, broth and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add the onions, beans and carrot; cover and cook 20-30 minutes longer or until meat and vegetables are tender. Discard bay leaf.
  3. Transfer stew to a greased 5-cup baking dish. Pipe or spoon mash potatoes around edges. Bake, uncovered, at 375° for 13-15 minutes or until potatoes are golden brown. Yield: 2 servings.
Originally published as Lamb Shepherd's Pie in Cooking for One or Two Cookbook 2003, p201

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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