Shepherd's Pie
1 hr 20 min
One of those dinners that makes everyone happy — rich lamb and vegetables under a blanket of creamy mashed potatoes with a golden cheese top.
lambbakedcomfort food
Juicy, tender lamb loin with oat risotto and pan-roasted Brussels sprouts — a proper dinner using simple Norwegian ingredients.
Instructions
- 1
Sear the lamb fillet in a hot pan with oil and butter. Season with salt and pepper, then transfer to the oven at 125 °C. Cook until the internal temperature reaches 60–65 °C for medium, or pull it at 55 °C if you want it less done. Let the meat rest for at least 5 minutes.
- 2
Finely chop the shallots and parsley. Slice the leek and rinse it well.
- 3
Cook the oat rice according to the package instructions.
- 4
Warm a pan over medium heat with half the butter. Sauté the shallots until soft and golden, then add the cooked oat rice and beef stock. Let it simmer gently until the stock reduces and soaks into the rice.
- 5
Take the pan off the heat and fold in the parsley, leek, and the rest of the butter. Season with salt and pepper, then transfer to a serving bowl.
- 6
Trim the Brussels sprouts and halve them. Heat the pan with a little oil, place the sprouts cut-side down and let them brown. Add the water and let it steam off without a lid. Give the sprouts a toss and season with salt and pepper.
- 7
Slice the rested lamb into thick slices and serve.
Per average serving
938
Calories
kcal
54.6
Protein
g
53.6
Carbs
g
56.6
Fat
g
11.4g
Fiber
7.4g
Sugar
868mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
938
Calories
kcal
54.6
Protein
g
53.6
Carbs
g
56.6
Fat
g
11.4g
Fiber
7.4g
Sugar
868mg
Sodium
Tips from the kitchen
- Get a meat thermometer into the thickest part of the fillet. Pull it at 55 °C if you like it pink, 60-65 °C for medium. The temperature climbs a few degrees while it rests, so don't wait until it hits your target in the oven.
- Sear the lamb hard before it goes in the oven. You want a brown crust on all sides, so give each side a minute or two in the hot oil and butter and resist the urge to move it around.
- Place the Brussels sprouts cut-side down and leave them alone until they take on color. Poking at them stops them browning. Once they have a dark edge, add the water and let it steam off.
- Slice the leek lengthwise and rinse between the layers, that's where the grit hides. Fold it in at the end so it stays a little fresh against the soft oat rice.
- Rest the lamb at least 5 minutes before slicing, otherwise the juices run out on the board instead of staying in the meat.
Ways to vary it
- Swap the beef stock for chicken or vegetable stock if that's what you have open. The oat rice picks up whatever you cook it in.
- A spoon of grated parmesan folded into the oat rice at the end gives it more body, if you fancy that.
- If Brussels sprouts aren't your thing, the same browning method works with halved leeks or thick wedges of cabbage.
Storage & leftovers
Keep leftovers in the fridge for up to 3 days, with the lamb stored separately if you can. The oat rice reheats well in a pan with a splash of stock or water to loosen it. Reheat sliced lamb gently and briefly, since high heat will dry it out fast. I wouldn't freeze it, the sprouts and lamb both suffer.
What to serve with it
A glass of red and some bread to mop the pan is all it needs. If you want something green on the side, a sharp salad with a mustard dressing cuts through the butter nicely.
UC
By Untrained ChefPublished 15 May 2026 · Updated 11 July 2026
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