Quick Recipe Version (TL;DR)
Quick Ingredients
- 1.2 kg floury potatoes, peeled and cut (about 3 cm chunks)
- 75 g unsalted butter
- 120 ml whole milk
- 60 g sour cream (optional)
- 2 tsp kosher salt, divided (plus more to taste)
- 1/2 tsp black pepper, divided
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 120 ml red wine (or extra stock)
- 400 ml lamb or beef stock
- 2 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp chopped fresh rosemary (or 1/2 tsp dried)
- 1 tsp chopped fresh thyme (or 1/2 tsp dried)
- 750 g cooked pulled lamb
- 150 g frozen peas
- 15 g fresh parsley, chopped
- 30 g grated sharp cheddar (optional)
Do This
- 1. Heat oven to 200°C (400°F). Butter a 20 x 30 cm (9 x 13 in) baking dish.
- 2. Boil potatoes in salted water until tender, 15–18 minutes; drain and steam-dry 2 minutes.
- 3. Sauté onion, carrot, celery in olive oil 8 minutes; add garlic 30 seconds.
- 4. Stir in tomato paste, flour, spices, herbs; deglaze with wine, then add stock + Worcestershire and simmer 8–10 minutes.
- 5. Fold in pulled lamb and peas; simmer 3 minutes. Stir in parsley. Spoon into dish.
- 6. Mash potatoes with butter, milk, (optional sour cream), salt + pepper; spread on top, rake with a fork, add (optional) cheddar.
- 7. Bake 25 minutes until bubbling and golden; broil 2–3 minutes if needed. Rest 10 minutes before serving.
Why You’ll Love This Recipe
- Big flavor, low stress: using cooked pulled lamb turns cottage pie into a weeknight-friendly comfort meal.
- Rich, savory filling: warm spices, herbs, and Worcestershire make the lamb taste deeply seasoned without being fussy.
- Golden mashed potato crust: creamy inside, crisp ridges on top, and a bubbling edge that’s the best part.
- Great for sharing: it’s make-ahead friendly and reheats beautifully.
Grocery List
- Produce: potatoes (1.2 kg), yellow onion (1), carrots (2), celery (2 stalks), garlic (3 cloves), fresh rosemary, fresh thyme, fresh parsley
- Dairy: unsalted butter (75 g), whole milk (120 ml), sour cream (60 g, optional), sharp cheddar (30 g, optional)
- Pantry: olive oil, tomato paste, all-purpose flour, red wine (or extra stock), lamb or beef stock, Worcestershire sauce, smoked paprika, ground cumin, ground coriander, kosher salt, black pepper
- Frozen: peas (150 g)
- Meat: cooked pulled lamb (750 g)
Full Ingredients
For the Lamb Filling
- 2 tbsp (30 ml) olive oil
- 1 large yellow onion (about 250 g), diced
- 2 medium carrots (about 200 g total), diced
- 2 celery stalks (about 120 g total), diced
- 3 garlic cloves, minced
- 2 tbsp (30 g) tomato paste
- 2 tbsp (16 g) all-purpose flour
- 120 ml (1/2 cup) dry red wine (or replace with 120 ml stock)
- 400 ml (1 2/3 cups) lamb stock or beef stock
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp chopped fresh rosemary (or 1/2 tsp dried)
- 1 tsp chopped fresh thyme (or 1/2 tsp dried)
- 3/4 tsp kosher salt (plus more to taste)
- 1/4 tsp black pepper
- 750 g cooked pulled lamb (shredded into bite-size strands)
- 150 g (1 cup) frozen peas
- 15 g (1/2 cup loosely packed) fresh parsley, chopped
For the Creamy Mashed Potato Topping
- 1.2 kg potatoes (floury varieties like Maris Piper, King Edward, or Yukon Gold), peeled and cut into 3 cm chunks
- 1 1/2 tsp kosher salt (for the mash, plus more for boiling water)
- 50 g unsalted butter (for mashing)
- 25 g unsalted butter (for dotting/extra richness, optional but recommended)
- 120 ml (1/2 cup) whole milk, warmed
- 60 g (1/4 cup) sour cream (optional, for extra creaminess)
- 1/4 tsp black pepper
Optional Finishing Touches
- 30 g (about 1/3 cup) sharp cheddar, finely grated (sprinkled on top)
- Extra chopped parsley for serving
Step-by-Step Instructions
Step 1: Preheat the oven and prep the dish
Preheat your oven to 200°C (400°F) with a rack in the middle. Lightly butter a 20 x 30 cm (9 x 13 in) baking dish (or a similar 2.5–3 L casserole dish). Set it aside so it’s ready to fill.
Step 2: Boil the potatoes until tender
Add the peeled, cut potatoes to a large pot and cover with cold water by at least 2–3 cm. Salt the water generously (about 1 tbsp kosher salt is a good guide).
Bring to a boil, then reduce to a steady simmer and cook until the potatoes are very tender when pierced with a knife, 15–18 minutes. Drain well, then return the potatoes to the hot pot for 2 minutes to steam-dry (this helps your mash stay fluffy, not watery).
Step 3: Build the flavor base for the lamb filling
While the potatoes cook, heat 2 tbsp olive oil in a large skillet or sauté pan over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until softened and lightly golden at the edges, about 8 minutes.
Add the garlic and cook until fragrant, 30 seconds.
Step 4: Thicken and season the gravy
Stir in the tomato paste and cook, stirring constantly, for 1 minute to deepen the flavor. Sprinkle in the flour and stir well so it coats the vegetables; cook for 1 minute.
Pour in the red wine and scrape up any browned bits from the bottom of the pan. Simmer for 2 minutes to reduce slightly.
Add the stock, Worcestershire, smoked paprika, cumin, coriander, rosemary, thyme, 3/4 tsp kosher salt, and 1/4 tsp black pepper. Bring to a simmer and cook until thickened to a spoon-coating gravy, 8–10 minutes, stirring occasionally.
Step 5: Add the pulled lamb and peas
Add the cooked pulled lamb to the pan and stir until evenly coated. Simmer for 3 minutes to heat through and let the lamb absorb the seasoned gravy.
Stir in the frozen peas and cook for 1 minute, just until bright green. Turn off the heat and stir in the chopped parsley.
Taste and adjust seasoning with additional salt and pepper if needed (pulled lamb can vary a lot in saltiness).
Step 6: Mash the potatoes until creamy
To the hot, drained potatoes, add 50 g butter and mash until melted and mostly smooth. Pour in the 120 ml warmed milk and add 1 1/2 tsp kosher salt, 1/4 tsp black pepper, and the 60 g sour cream (if using). Mash again until creamy.
If you like a super-smooth topping, pass the potatoes through a ricer or beat briefly with a hand mixer on low (avoid overmixing, which can make them gluey).
Step 7: Assemble, bake, and brown to a golden crust
Spoon the lamb filling into your prepared baking dish and spread it into an even layer.
Dollop the mashed potatoes over the filling, then gently spread to the edges to seal (this helps prevent the filling from bubbling up too much). Use a fork to rake the top into ridges for extra crisping.
Dot with the remaining 25 g butter (optional but excellent). If using cheddar, sprinkle 30 g grated cheese lightly over the top.
Bake at 200°C (400°F) until the edges are bubbling and the top is golden, 25 minutes. For a deeper crust, broil/grill on high for 2–3 minutes, watching closely.
Let the pie rest for 10 minutes before serving so it slices more cleanly.
Pro Tips
- Seal the edges with potato: spreading mash all the way to the dish edges reduces overflow and gives you those crispy, buttery corners.
- Control the thickness: if the filling looks thin after simmering, cook it 2–3 minutes longer. If it’s too thick, splash in 30–60 ml extra stock.
- Go for ridges: a fork-scraped top browns better than a smooth surface because more peaks crisp up.
- Warm your milk: warmed milk absorbs more easily, making a creamier mash without overworking the potatoes.
- Use bite-size lamb strands: if your pulled lamb is in long shreds, quickly chop through it with a knife so it’s easier to serve and eat.
Variations
- Leftover roast lamb shortcut: swap in 750 g chopped leftover roast lamb and simmer it in the gravy for 5 minutes to soak up flavor.
- Stout and onions: replace the red wine with 120 ml stout and add 1 tsp brown sugar for a pub-style richness.
- Root-veg boost: add 150 g diced parsnip or mushrooms with the carrots/celery (cook time stays about the same; just sauté until softened).
Storage & Make-Ahead
Refrigerate: Cool completely, cover tightly, and refrigerate for up to 4 days.
Reheat (best results): Bake covered at 180°C (350°F) for 25 minutes, then uncover for 10 minutes to re-crisp the top. Individual portions can be microwaved on high for 2–3 minutes, then briefly broiled to restore the crust (optional).
Make ahead: Assemble the full pie up to 24 hours ahead, cover, and refrigerate. Bake straight from cold at 200°C (400°F) for 35 minutes (or until hot and bubbling), then broil 2–3 minutes if desired.
Freeze: Cool completely, wrap well (two layers), and freeze up to 2 months. Thaw in the fridge for 24 hours, then bake at 200°C (400°F) for 35–40 minutes until hot throughout.
Nutrition (per serving)
Approximate, per 1/6 of recipe: 620 calories, 33 g protein, 45 g carbohydrates, 34 g fat, 7 g fiber, 850 mg sodium.
