One-Pot Ground Lamb Shepherd’s Skillet
January 3, 2026 • 0 comments
A simple, nourishing meal for busy families—perfect for batch cooking, freezer meals, and weeknight dinners. Why We Love This Recipe: Made with JBW Farm ground lamb, One pot = less cleanup, Kid-approved flavors, Freezer-friendly for future meals, Nutrient-dense without being complicated.
- Prep Time:
- Cook Time:
- Servings: 4
Directions
Ingredients
- 1 lb JBW Farm ground lamb
- 1 tablespoon olive oil or tallow
- 1 small onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 teaspoon salt (to taste)
- ½ teaspoon black pepper
- 1 teaspoon dried thyme or rosemary
- 1 tablespoon tomato paste (optional, for depth)
- 1 cup frozen peas or green beans
- 2 cups mashed potatoes (fresh or leftover)
Instructions
- Brown the Lamb
Heat oil or tallow in a large skillet over medium heat. Add ground lamb and cook until browned, breaking it up as it cooks. - Add the Veggies
Stir in onion and carrots. Cook for 5–7 minutes until softened. Add garlic, salt, pepper, and herbs. Stir well. - Build the Flavor
If using, stir in tomato paste and cook for 1–2 minutes. Add peas or green beans and cook until heated through. - Top & Finish
Spoon mashed potatoes evenly over the lamb mixture. Cover and cook on low for 5–10 minutes until warmed through. For a crispy top, uncover and broil briefly.
Make It Work for Your Family
- Batch cook: Double the recipe and freeze half.
- Kid-friendly: Serve with ketchup or cheese on the side if needed.
- Swap it: Use sweet potatoes instead of white potatoes.
- Stretch it: Serve over rice or sourdough toast for extra meals.
