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Shepherd’s Pie

Today I stopped by my local grocery store to pick up dishwasher soap. As I was walking by the meat area I noticed some ground lamb which was on sale and then my bald head got to thinking. After 30 seconds in a dull haze, I realized that I have never ever made true shepherd’s pie using ground lamb. So as the late great Larry the Cable Guy once said “Get r done”.

Shepherd's Pie

Course Main Course
Cuisine American
Keyword Comfort Food, Groud Lamb, Ground Beef, Shepherds Pie
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Author Craig Smith


  • 4 Medium Potatoes Peeled & Chopped
  • 1/4 Cup Onion Diced
  • 3 Carrots Peeled & Diced
  • 3 Button Mushrooms Chopped
  • 1 Cup Frozen Peas
  • 1 tbs Olive Oil
  • 1 lb Ground Lamb Or Ground Beef
  • 2 Cloves Garlic Minced
  • 1/4 Cup Red Wine
  • 4 Dashes Tabasco
  • 1/3 Cup Heavy Whipping Cream
  • 1/4 tbs Butter
  • 1 tbs Worcestershire Sauce
  • 1 tbs Bearded Badass Beef Rub
  • 1 Cup Sharp Cheddar
  • Salt & Pepper


Mashed Potatoes

  1. Bring water to a rolling boil, add potatoes, cook until fork tender. Drain potatoes. Whip or Mash together with butter, cream, salt & pepper.

Lamb/Vegetable Mixture

  1. Heat 1 tbs of olive oil. Add onion and sauté for about 5 minutes on medium heat. Add ground lamb, garlic, and carrots. Sauté an additional 5-7 minutes. Add mushrooms, peas, Worcestershire sauce, Bearded Badass Beef Rub, and Tabasco. Continue cooking until lamb is thoroughly cooked. Remove from heat. It all comes together.

Combine and Bake

  1. You can either use individual ramekin dishes, a pie pan, or a casserole dish. Layer the dish with the lamb/vegetable mixture on the bottom, mashed potatoes next, and top with your choice of shredded cheese. Bake for 15 minutes at 350. After 15 minutes set to broil until cheese is toasted.


As always, the point of this blog is…be you. I love sneaking vegetables into everything I cook…hence add the mushrooms sooner than I normally would. But Landon still asked about them. I lied and said they were onions.

Lamb has nowhere the fat as ground beef so if you have to add some beef broth and corn starch, go for it. Thanks for stopping by Life44 and let me know how your Shepherd’s Pie turns out.

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Bearded Badass Rub


Our Bearded Badass Rub goes great on Beef, Chicken, Pork, or just about anything you’re in the mood for. Heck, I’ve even sprinkled it on my pizza! This is our version of an all protein seasoning that puts that Canadian one to shame . The depths of flavors are amazing with a hint of smokiness along with floral and citrus undertones. We also do not add any preservatives or unnecessary additives. We want you to feel comfortable knowing what you’re feeding your family.


Bearded Badass Rub… I mean, can it get any better? Yeah, I don’t think so either. If you have any rub in your home this is the single most important rub to have. It goes great on almost any protein and we even tested it on roasted vegetables. I have even sprinkled it on my popcorn (please don’t judge). Whether you are trying to impress a new date or your spouse, who thinks you can barely boil water,  this rub can make you a superstar in the kitchen. With a base of salt and pepper then finishing up with hints of dill and coriander this rub can really up your game in the kitchen. Life44… Capturing the flavor of life

Additional information

Weight 3.0 oz
Dimensions 6 × 3 × 2 in



Shepherd’s Pie

Badass Meatloaf



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Instant Pot Mashed Potatoes

Every Thanksgiving we head to my wife’s family for a big dinner. I love it because I don’t have to do all the cooking and only need to come up with a side dish. So after getting an Instant Pot not too long ago, I figured why not try the mashed potatoes in the Instant pot? So off to work I went.

I used five pounds of potatoes for this Thanksgiving feast but you can cut the recipe in half. Also, for Thanksgiving I really like to butter up my potatoes and use whole cream. You can cut the amount of butter and use milk instead. Just adjust to your tastes and/or any dietary restrictions you may have.

Instant Pot Mashed Potatoes


  • 5
    Russet Potatoes
    peeled and cubed
  • 4
  • 1/2
    heavy cream
  • 1
  • 1
  • 3
    just enough to cover the potatoes


  1. Add the cubed potatoes to your instant pot, season with salt and add water to cover. I needed 3 cups. You may need more or less.

  2. Cover and cook on high pressure for 10 minutes. 

  3. After 10 minutes, quick release the instant pot. Check potatoes for doneness. A fork should easily be inserted into the potatoes.

  4. Drain the potatoes and save about 1/4 cup of the potatoes water

  5. Add cream, butter, potato water, and salt and pepper. Mash all ingredients with a potato masher.

  6. Adjust salt to taste and enjoy. If not eating right away you may need to add some milk to keep the potatoes from getting dry.

That is all there is to it. The Instant Pot made quick work of these mashed potatoes. Once I finished mashing I replaced the lid and off we went to grandma’s house. Once there I put the pot on heat and they did not need any milk added because the potatoes were still moist. I really love my instant pot and will be coming up with many more recipes using it soon. Thanks for stopping by Life 44… Live, laugh, love & learn.

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