Warm Woolly Sheep
Cozy up with the indulgent comfort of "Warm Woolly Sheep," a delightful shepherd’s pie-inspired dish that combines savory ground lamb, aromatic rosemary and thyme, and colorful vegetables in a rich, velvety sauce. Topped with fluffy, buttery mashed potatoes baked to golden perfection, this hearty recipe is as visually charming as it is delicious, featuring a whimsical “woolly” texture on the potato crust. Perfect for chilly evenings, this easy-to-follow casserole dish is packed with classic flavors and rich textures that make it an ideal centerpiece for a family dinner. With just 25 minutes of prep time and simple ingredients like russet potatoes, frozen peas, and Worcestershire sauce, "Warm Woolly Sheep" pairs nostalgia with a touch of creativity, delivering pure comfort in every bite.
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Recipe Information
Ingredients
- 500 grams ground lamb
- 1 medium, finely chopped yellow onion
- 2 medium, diced carrots
- 1 cup frozen peas
- 2 minced garlic cloves
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 tablespoons all-purpose flour
- 500 milliliters beef or lamb stock
- 4 large, peeled and cubed russet potatoes
- 4 tablespoons unsalted butter
- 1 cup whole milk
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
- 1 teaspoon (minced) fresh rosemary leaves
- 1 teaspoon fresh thyme leaves
Instructions
Preheat your oven to 200°C (400°F).
In a large skillet, add the ground lamb and cook over medium heat until browned, about 8-10 minutes. Drain excess fat if necessary.
Add the chopped onion, carrots, and minced garlic to the skillet. Sauté for 5-6 minutes until the vegetables begin to soften.
Stir in the tomato paste, Worcestershire sauce, rosemary, thyme, and flour. Cook for 1-2 minutes to allow the flour to coat everything evenly.
Slowly pour in the beef or lamb stock and bring the mixture to a simmer. Stir frequently until the sauce thickens, about 5 minutes.
Add the frozen peas, stir to combine, and season the mixture with salt and pepper to taste. Remove from heat and set aside.
In a large pot, bring salted water to a boil. Add the cubed potatoes and boil until tender, about 15 minutes.
Drain the potatoes and return them to the pot. Add the butter, milk, and a pinch of salt. Mash until smooth and fluffy.
Transfer the lamb mixture into a baking dish, spreading it out evenly. Top with the mashed potatoes, spreading them to cover the filling completely. Use a fork to create a wavy texture on the surface for a “woolly” appearance.
Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the filling is bubbling.
Let the casserole cool for 5 minutes before serving. Enjoy your Warm Woolly Sheep!
Nutrition Facts
Calories |
3527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.3 g | 202% | |
| Saturated Fat | 74.2 g | 371% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 5625 mg | 245% | |
| Total Carbohydrate | 350.9 g | 128% | |
| Dietary Fiber | 36.9 g | 132% | |
| Total Sugars | 52.4 g | ||
| Protein | 187.2 g | 374% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 779 mg | 60% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 10455 mg | 222% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
