Shepherd's Pie Lambs

The cutest Easter dinner 🥰

Total time: 90 minutes

Ingredients for 4 people

2 russet potatoes

1 tbsp + 1 tsp olive oil

Salt & pepper

1 onion, diced

1 carrot, diced

1 stalk celery, diced

1 tbsp minced garlic

1 tbsp thyme

1/2 lb ground lamb

3/4 cup peas

1 tbsp tomato sauce

1 1/2 tsp soy sauce

2 lb Yukon potatoes

1/4 cup butter

1/2 cup grated parmesan

1/4 cup cornstarch

2 egg yolks

4 whole carrots

Whole black peppercorns

Black olives



Food mill

Piping bag

Piping tip

Step 1/6

Cut 2 large Russet potatoes in half lengthwise, drizzle them with 1 tbsp olive oil, and sprinkle with salt & pepper. Place face down in a baking dish and cook 45 minutes at 425 °F.

Step 2/6

Meanwhile in a frying pan heat the diced onions, celery, carrots, minced garlic, and thyme with 1 tsp olive oil. Cook for about 4 minutes and then add in the ground lamb. Once the lamb is cooked, add in the peas, tomato sauce, soy sauce, and salt & pepper to taste. Continue cooking for another 5 minutes to combine the flavors. Remove from the heat and set aside.

Step 3/6

Boil the peeled and cut Yukon potatoes in salted water. Cook until very tender, about 20-25 minutes. Drain the potatoes and return them to the warm pot to release some more of the moisture for about 5 minutes. Place in a bowl and set aside.

Step 4/6

Remove the baked potatoes from the oven and let cool slightly. Then remove the inside flesh from the four potato halves and place in a bowl.

Step 5/6

Using a food mill, press both the scooped out Russet potatoes and the boiled Yukon potatoes through the machine. Alternatively, mix with an electric mixer. Place the pressed potatoes in a bowl and add the butter, parmesan, cornstarch, egg yolks, and salt and pepper to taste. Stir until just combined. Place into a piping bag with a pastry tip.

Step 6/6

Fill the baked potatoes with the cooked ground lamb mix. Insert a peeled carrot into one end of each baked potato. Pipe on the mashed potatoes so that they resemble a sheep, as seen in the video. Then bake for 30 minutes at 350 °F. Remove from the oven and finish decorating. Use two black peppercorns for the eyes, a small cut black olive for the nose, and two thin pieces of radish for the ears. Serve on a bed of greens and enjoy!