Willow Spring Ranch Montana, LLC

Katy & Richard Harjes

8363 Forswall Road
Belgrade, MT 59714



Lamb Shepherd’s Pie

Cottage pie, shepherd’s pie, cowboy pie, or even potato baked pudding – all cultures seem to have a similar dish which includes a minced meat filling topped with potatoes.  Traditionally this dish was served in the UK with slices of potato layered over minced beef which, when cooked, looked like the tiles of a cottage roof.

Preheat the oven to 375°F


  • 2 ½ lbs boneless lamb shoulder
  • 2 Tbs flour
  • 4 Tbs of olive oil
  • 1 stalk rosemary, leaves picked and finely chopped
  • ¼ lb pancetta, roughly chopped
  • 1 cup thinly sliced onion
  • 2 sticks of celery, trimmed and roughly chopped
  • ¾ cup peeled and chopped carrots
  • 3 Tbs finely chopped garlic
  • 1 28oz can of plum tomatoes, removed from liquid and chopped
  • ½ cup frozen peas
  • 1 cup lamb or chicken stock
  • ½ cup dry white wine
  • 2 lbs Idaho potatoes
  • 1 stick unsalted butter
  • 1 cup milk
  • Salt and freshly ground black pepper


Trim fat and any silver skin off the lamb and cut the meat into small chunks.  Put small batches of the lamb into the food processor until minced roughly. Place the mince in a bowl, add the flour and rosemary and season with a bit of salt and pepper.  Toss mixture until evenly coated.

Heat a large heavy bottomed pot and add the olive oil.  When the oil just begins to smoke, add the lamb in small batches until each batch is browned all over. Remove each batch as you go until all the lamb has been browned.  Add the pancetta to the empty pot and cook until it becomes slightly browned.  Return the lamb and add the onion, celery, carrot and garlic to the pan.  Continue to cook until the vegetables have softened, adding a bit more oil if necessary.  Finally, add the tomatoes and peas and mix until well incorporated.  Pour in the stock and wine and stir well so the mixture doesn’t stick to the bottom of the pan. Butter the bottom and sides of an ovenproof dish and transfer the mixture in an even layer into the dish.   Cover and bake for one hour.

Meanwhile, peel the potatoes, cut into 2” chunks and boil until they can be pierced with a fork.  While the potatoes are cooking, warm the milk and the butter gently until the butter completely melts.  Keep warm.  Drain the potatoes and mash with either a foodmill or ricer (a traditional masher or food processor often overworks the potatoes, leaving them gummy and tough.)  Add the milk & butter mixture into the potatoes, whipping them with a wooden spoon or spatula to incorporate the liquid.  Taste and season with salt and pepper.

When the lamb has finished cooking, use a flexible spatula to spread the mashed potatoes evenly over the lamb.  Place the uncovered baking dish back in the over at 400F.  Cook for another 20 minutes, or until the potatoes are bubbly and nicely browned on top.

Serves 4-6

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