Lamb and Potato Pie: Why You’ll Fall in Love with This
There’s just something magical about a bubbling pie coming out of the oven, right? The rich aroma, the golden topping, and the satisfying first spoonful—this lamb and potato pie delivers on every front.
I grew up on variations of shepherd’s pie, but this twist with sliced potato instead of mash has honestly changed the game. It’s crispy on top, juicy underneath, and jam-packed with flavour in every bite. Plus, it’s an easy lamb shepherd’s pie alternative that looks impressive enough for dinner guests but is still easy enough for a Tuesday night dinner.
Let’s Talk Ingredients
For best results, grab Aussie lamb mince with a bit of fat in it—around 15–20% is perfect. You want those natural juices to create a lush, velvety gravy without needing too much added fat.
Veg-wise, I stick to the holy trinity: carrot, onion, and celery. These build a savoury base and bring balance to the richness of the lamb. Don’t skip the tomato paste—it adds depth and umami. And Worcestershire sauce? Absolute must. It adds a punch of savoury tang that ties everything together.
As for the potatoes, I love using Desiree or Nicola potatoes for this dish. They hold their shape, crisp up beautifully, and taste incredible. Just slice them nice and thin (a mandolin is your best mate here!) so they cook evenly and get those golden edges we’re all obsessed with.
Tips and Tricks for the Best Lamb and Potato Pie
- Brown that lamb properly! Don’t rush it—browning adds so much flavour and stops the meat from tasting bland.
- Add flour before the liquid. This step helps create a silky gravy instead of a watery one.
- Slice those potatoes thin. The thinner the slice, the quicker and crispier they cook!
- Be generous with seasoning. A good sprinkle of sea salt and cracked pepper over the potato topping makes all the difference.
- Use a mandolin slicer for quick, even potato slices (watch your fingers though!).
- Cook it in a pan that can go from stovetop to oven—less washing up and super convenient.
Serving Suggestions That Hit the Spot
This lamb potato pie is a full meal in one, but if you want to round things out, here are some great sides:
Steamed green beans or broccolini tossed with lemon zest and olive oil.
Buttered peas with mint—classic combo with lamb!
A tangy tomato salad to cut through the richness.
And let’s not forget a glass of Shiraz or Cab Sauv—rich reds love lamb!
I like to serve this pie straight from the pan at the table. It feels rustic and inviting, and I promise, once you see the crispy potato topping, no one will be able to resist!
How to Store Your Lamb and Potato Pie
This lamb and potato pie recipe is ideal for meal prep or leftovers! Here’s how to store it:
Fridge: Cool completely, then cover with foil or pop into an airtight container. Keeps well for 3–4 days.
Freezer: Yep, it freezes beautifully. Slice into portions and freeze individually for grab-and-go dinners. Just reheat in the oven or microwave until hot all the way through.
Reheat Tip: To bring back the crispy top, pop it under the grill for a few minutes after reheating in the microwave
Other Recipes to Try Next
If you loved this lamb cottage pie, I’ve got a few more comfort food heroes up my sleeve:
Final Thoughts: This Lamb and Potato Pie Is a Dinner Winner
There’s a reason this lamb and potato pie has become one of my most requested recipes. It’s comforting, full of rich savoury flavour, and feels like a warm hug in a bowl. Whether you’re after midweek dinner ideas or planning a Sunday family feast, this dish fits the bill beautifully.
And the best part? It’s simple, affordable, and totally customisable. Want to throw in some peas or mushrooms? Go for it. Want to use sweet potato slices on top instead? Yum. The base recipe is strong enough to hold up to a bit of creativity 🧠
If you make this lamb and potato pie, I’d love to see it! Snap a pic and tag me on Instagram @steph_cooks_stuff. so I can share your delicious creation with the world. Nothing makes my day more than seeing your kitchen wins!
Lamb and Potato Pie
- Total Time: 1 hour 15 minutes
- Yield: 6 1x
Description
🥧 THIS PIE WILL STEAL HEARTS! 🥧
If you’re after comfort in a dish, my Lamb and Potato Pie is it! Juicy lamb mince simmered with veggies in a rich gravy, topped with crispy golden potato slices—it’s cosy, hearty, and totally irresistible. Plus, it’s so simple you’ll nail it first go! 😍
Ingredients
Instructions
- Heat a large pan on medium-high heat and add lamb mince, breaking it up as it cooks.
- Once browned, add diced carrot, onion, and celery. Cook for about 5 mins, stirring, until veggies soften and the lamb is cooked through.
- Now, stir in garlic, tomato paste, beef stock powder, Worcestershire sauce, and plain flour. Mix thoroughly for 2 mins—this helps deepen the flavours and remove the flour taste.
- Pour in water, stirring well, and let the mixture bubble away until you have a thick, yummy gravy. Turn off the heat.
- Arrange potato slices neatly over the meat filling. Sprinkle generously with salt and pepper, and give the potatoes a quick spray with oil.
- Pop the lid on your pan (make sure it’s oven-safe!), then place into a preheated oven at 180°C. Bake until potatoes feel tender when poked with a sharp knife—around 20 mins (this can vary a bit depending on potato thickness).
- Remove the lid and bake uncovered for another 10 mins until beautifully golden and crisp on top. Serve hot and enjoy all those cosy vibes!
- Prep Time: 30
- Cook Time: 45
- Category: Recipes
- Method: Baking
- Cuisine: Australian
Frequently Asked Questions
You absolutely can! It turns this dish into a more traditional easy lamb shepherd’s pie. Just make sure your mash is buttery and well-seasoned for max flavour.
Traditionally, shepherd’s pie is made with lamb and cottage pie with beef. So technically, this lamb and potato pie falls under shepherd’s pie territory—but with a crispy sliced potato top instead of mash. Whatever you call it, it’s delish!
Yes! You can fully assemble the pie and keep it in the fridge (covered) for up to 24 hours before baking. You might need to add an extra 10 minutes to the oven time if baking straight from the fridge.