Entree: United States – Vermont, New England – Vermont Shepherd's Pie

Serving Size: 6

Approximate Time

Prep 35 min

Cook 55 min

Additional 10 min

Total 1 hr 40 min

Ingredients

- 1.5 lb (680 g) ground lamb
- 1 tbsp (15 ml) olive oil
- 1 medium yellow onion, chopped (about 6 oz / 170 g)
- 2 medium carrots, peeled and diced (about 8 oz / 225 g)
- 1 small parsnip, peeled and diced (about 4 oz / 115 g)
- 2 cloves garlic, minced (about 0.5 oz / 15 g)
- 2 tbsp (30 ml) tomato paste
- 2 tbsp (30 ml) Worcestershire sauce
- 2 tbsp (16 g) all-purpose flour
- 1 cup (240 ml) beef or lamb stock
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- 1 tsp fresh rosemary, finely chopped
- 1 tbsp (15 ml) pure maple syrup (optional, for regional sweetness)
- 1/2 cup (75 g) frozen or fresh peas
- Salt: 1 1/2 tsp (8 g), plus more to taste
- Black pepper: 1/2 tsp (1 g)
- 2 lb (907 g) Yukon Gold potatoes, peeled and cut into chunks
- 4 tbsp (57 g) unsalted butter for mash
- 1/3 cup (80 ml) whole milk (or half-and-half)
- 1/2 cup (56 g) shredded Vermont cheddar, folded into mash
- 2 tbsp (28 g) unsalted butter for cooking filling
- 1 to 1 1/4 cup (113–140 g) shredded Vermont cheddar, for topping (about 1 to 1 1/4 cups)
- Optional: chopped fresh parsley for garnish

Instructions

Short Description:
A hearty New England main of seasoned ground lamb and local root vegetables in a rich gravy, topped with creamy mashed potatoes and a melting layer of sharp Vermont cheddar for a golden finish.

Regional Notes:
This Vermont version highlights locally grown root vegetables (carrot and parsnip) and a touch of Vermont maple syrup for subtle sweetness. It is finished with shredded Vermont cheddar for extra richness, distinguishing it from other regional shepherd's pies that use only mashed potato or different cheeses.

1. Preheat the oven to 400°F (200°C). Butter or oil a 9x13-inch (23x33 cm) baking dish or a similar sized ovenproof skillet.
2. Place potatoes in a large pot, cover with cold salted water, bring to a boil, and simmer until fork-tender, about 15–18 minutes. Drain well.
3. While potatoes cook, heat 1 tbsp (15 ml) olive oil and 2 tbsp (28 g) butter in a large skillet over medium-high heat. Add chopped onion, carrots, and parsnip; cook, stirring occasionally, until softened and starting to brown, about 6–8 minutes.
4. Add minced garlic and cook 30 seconds until fragrant. Push vegetables to the side and add ground lamb to the skillet. Brown the lamb, breaking it up with a spoon, until no longer pink, about 6–8 minutes. Drain any excess fat if necessary.
5. Stir in tomato paste, Worcestershire sauce, and maple syrup (if using). Sprinkle the 2 tbsp (16 g) flour over the mixture and stir to coat; cook 1 minute to remove raw flour taste.
6. Gradually stir in the beef or lamb stock, scraping any browned bits from the pan. Add thyme, rosemary, salt, and pepper. Bring to a simmer and cook until the sauce has thickened, about 4–6 minutes. Stir in the peas and remove from heat.
7. Mash the drained potatoes with 4 tbsp (57 g) butter and 1/3 cup (80 ml) milk until smooth but still a little rustic. Fold 1/2 cup (56 g) shredded Vermont cheddar into the mash and taste; adjust salt and pepper.
8. Spread the meat and vegetable filling evenly in the prepared dish. Spoon or pipe the mashed potatoes over the filling, smoothing to the edges to seal. Sprinkle the remaining 1 to 1 1/4 cup (113–140 g) shredded Vermont cheddar evenly over the top.
9. Bake in the preheated oven until the filling is bubbling and the cheese is melted and beginning to brown, 20–25 minutes. If you want a more deeply browned top, broil on high 1–2 minutes—watch carefully to avoid burning.
10. Let rest 5–10 minutes before serving. Garnish with chopped parsley if desired and serve hot as a complete main course.