Wooster-Braised Lamb Shepherd’s Pie with Crispy Thyme Potatoes

Wooster-Braised Lamb Shepherd’s Pie with Crispy Thyme Potatoes

Comforting, savory shepherd’s pie gets a bright, tangy lift from Wooster Sauce in the braising liquid and as a finishing glaze. This version uses slow-braised lamb shoulder for rich depth, a vegetable-forward filling, and a crunchy, thyme-scented potato crumble instead of a classic mashed top. Serves 4 to 6.

Ingredients

• 2 pounds boneless lamb shoulder, trimmed and cut into 1-inch cubes
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 large onion, finely diced (about 1 1/2 cups)
• 2 medium carrots, peeled and diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1/2 cup red wine (optional; use extra stock if omitted)
• 1 1/2 cups beef or lamb stock
• 1/3 cup Wooster Sauce (about 5 tablespoons) plus 1 tablespoon for glazing
• 1 tablespoon Worcestershire sauce
• 1 teaspoon fresh thyme leaves plus 4 sprigs for braise
• 1 bay leaf
• 1 cup frozen peas, thawed
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
• For the crispy thyme potato topping:
• 2 pounds small Yukon Gold potatoes, washed and quartered
• 3 tablespoons olive oil
• 1 tablespoon fresh thyme leaves, chopped
• 1/2 teaspoon smoked paprika
• Salt and pepper
• Optional garnish: chopped parsley and an extra drizzle of Wooster Sauce

Equipment

• Large Dutch oven or heavy-bottomed ovenproof pot
• Baking sheet
• Ovenproof baking dish (9×13 or similar)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Season the lamb cubes generously with salt and pepper. Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Working in batches so you do not crowd the pan, brown the lamb on all sides, about 3 to 4 minutes per batch. Transfer browned lamb to a plate and set aside.
3. Reduce heat to medium. Add the diced onion, carrots and celery to the pot and cook, stirring occasionally, until softened and beginning to brown, about 6 to 8 minutes. Add the garlic and tomato paste and cook 1 minute more, stirring to coat the vegetables.
4. Pour in the red wine to deglaze, scraping up browned bits from the bottom. Let the wine reduce for 2 to 3 minutes. Return the lamb to the pot.
5. Stir in the stock, 1/3 cup Wooster Sauce, Worcestershire sauce, thyme sprigs, bay leaf and a pinch of salt and pepper. Bring to a gentle simmer, cover, and transfer to the oven. Braise until the lamb is very tender, about 1 hour 45 minutes to 2 hours. Check after 90 minutes; if liquid is low, add a splash of stock.
6. While the lamb braises, prepare the potato topping. Toss quartered Yukon Golds with 3 tablespoons olive oil, chopped thyme, smoked paprika, salt and pepper. Spread on a baking sheet in a single layer and roast in the oven for 30 to 40 minutes, turning once, until golden and crisp on the edges.
7. When the lamb is fork-tender, carefully remove the pot from the oven. Transfer the lamb and braising liquid back to the stovetop over medium heat. Remove thyme sprigs and bay leaf. Stir in the cornstarch slurry and simmer 3 to 5 minutes until the sauce thickens slightly. Taste and adjust seasoning. Fold in the thawed peas and 1 teaspoon fresh thyme leaves.
8. Transfer the lamb-vegetable mixture into the ovenproof baking dish, spreading evenly. Place the roasted crispy potatoes over the top, pressing gently so they form a cohesive, crunchy layer. Brush the potato surface with 1 tablespoon Wooster Sauce for a glossy, tangy finish.
9. Bake the assembled pie in the 375°F oven for 15 minutes to meld flavors and warm through. For extra crispness, switch to broil for 2 to 3 minutes watching closely until the potato edges are deeply golden.
10. Remove from oven, let rest 5 minutes. Garnish with chopped parsley and an optional light drizzle of Wooster Sauce. Serve family style, scooping generous portions so each plate has rich braised lamb, bright sauce and crunchy potatoes.

Notes

• Make ahead: Braise the lamb and refrigerate the filling up to 2 days. Roast the potatoes and assemble just before baking for best texture.
• Substitutions: Swap lamb for beef chuck if preferred; cook time is the same. Use low-sodium stock to control salt.
• Creative use of Wooster Sauce: It flavors the braising liquid for a bright, savory backbone and is also brushed over the roasted potatoes to create a glossy, slightly sweet-tangy finish that ties the dish together.