Nalbone Family Recipes

This recipe collection began as a way to back up my mother's recipe collection that she has collected in a black binder since the 1950's. Maggie and I are also adding recipes that we want to keep track of, so this will become our family go to location for storing and finding our recipes

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Comfort food, Main Courses, Main Dish, Meat

Lamb and Wild Mushroom Shepherd's Pie

Recipe PictureSelma Brown Morrow, Chuck Williams (Editor), Maren Caruso (Photographer)
Potato (Williams-Sonoma Collection Series)

Servings: 4

Preparation Time: 1 hour 15 minutes
Start to Finish Time: 1 hour 50 minutes


  • For the Filling:
    • 2 pound shoulder blade lamb chops, trimmed of fat and boned
    • 1 pound assorted wild mushrooms, such as cremini, Portobello, and shitake
    • 2 tablespoons all-purpose flour
    • Kosher salt and freshly ground pepper
    • 1/2 teaspoon ground allspice
    • 3 tablespoons olive oil
    • 3 large shallots, minced
    • 3 large cloves garlic, minced
    • 1 Turkish bay leaf, minced
    • 1 3/4 cups beef stock
    • 1 tablespoon tomato paste
  • For the Topping:
    • 6 small Yukon gold potatoes, 1 1/2 pound total weight
    • 1/3 cup whole milk
    • 4 tablespoons unsalted butter
    • Kosher salt
    • Freshly ground pepper
    • 1/4 cup chopped fresh chives


  1. Preheat the oven to 350F. To make the filling, cut the lamb into 1/2-inch pieces and stem and cut the mushrooms into 3/4-inch pieces. In a large bowl, mix together the flour, 3/4 teaspoon kosher salt, 1/2 teaspoon pepper, and allspice. Add the lamb and toss to coat evenly. In a large nonstick frying pan, heat 2 tablespoons of the olive oil over medium-high heat. Add the lamb and sauté until well browned, about 10 minutes. Transfer to a bowl. Add the remaining 1 tablespoon olive oil to the pan. Add the shallots and garlic and stir over medium-high heat for 1 minute. Add the mushrooms and bay leaf and sauté until well browned, about 6 minutes.
  2. Return the lamb to the frying pan, stir in the stock and tomato paste, and bring to boil. Reduce the heat to medium-low, cover, and simmer until the lamb is tender, about 45 minutes. Uncover and simmer until the juices thicken, about 2 minutes. Transfer the filling to a 9-inch pie dish.
  3. To make the topping, pour water to a depth of 1 inch into a large pot and bring to a boil. Peel and slice the potatoes into rounds 1/4 inch thick. Put the potato slices into a collapsible steamer basket and set the basket over the boiling water. (The water should not touch the bottom of the steamer basket.) Cover and steam until tender when pierced with a small knife, about 12 minutes. Transfer the potatoes to a large bowl. Add the milk, butter, 1/2 teaspoon kosher salt, and pepper to taste. Mash well with a potato masher. Stir in half of the chives. Spoon the potatoes on top of the lamb mixture to cover it completely.
  4. Bake the pie until it is heated through and the potatoes just begin to brown, about 35 minutes. Sprinkle with the remaining chives and serve.

Yield: 4 servings

Cuisine: Irish

Copyright: Williams-Sonoma Kitchen

Per Serving (excluding unknown items): 930 Calories; 71g Fat (68.9% calories from fat); 37g Protein; 35g Carbohydrate; 3g Dietary Fiber; 166mg Cholesterol; 1087mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 11 1/2 Fat.

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