Edible Bozeman

Did you know that a shepherd’s pie made with beef is actually called “cottage pie?” And that traditional shepherd’s pie is made with lamb? Or that Lone Peak Provisions makes some of the best shepherd’s pie in Gallatin Valley? We figured that out for you, and then got owners Taylor and Jeremy Chernock to share the recipe with us. Taylor and Jeremy want to show people where their food comes from, shifting the future of food from mass production to sustainable, smaller-scale operations. They are dedicated to working with ranchers who pay attention to the details and are striving to better our environment.


For the braised lamb:

2 tablespoons olive oil
2 pounds boneless lamb shoulder
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon paprika
1 carrot, sliced
1 onion, diced
2 stalks celery, sliced
2 cups dry red wine
1 quart beef or lamb stock
2 bay leaves
1 sprig thyme

Heat olive oil in a Dutch oven on medium-high heat. Season the lamb shoulder with salt, pepper, cumin, and paprika then sear in the Dutch oven on all sides. Remove and set aside.

To the Dutch oven add the sliced carrot, onion, and celery and cook for a minute or 2. Add the wine to the pot and use it to deglaze the pan and lift any tasty bits from the bottom. Reduce the wine until it’s almost gone (au sec).

Put the lamb back in the pot. Nearly cover the lamb with the stock. Add bay leaves and thyme and bring liquid to boil. Cover and reduce the heat to a low simmer.

Simmer for 1 hour, then check tenderness. Lamb should fall apart easily; continue to cook until it does.

Remove from the liquid and shred the meat. Reduce the braising liquid by half. Put meat back into the Dutch oven and toss it in the reduced braising liquid.

For the sweet potato purée topping:

¼ cup butter
1 leek, sliced
3 cloves garlic, minced
4 medium sweet potatoes, peeled and diced
2 cups whole milk
1 cup heavy cream
1 sprig thyme
2 bay leaves
¼ cup maple syrup
Salt to taste

Melt butter in a large stockpot over medium heat. Add leek and garlic and cook until just translucent. Add in the sweet potatoes, milk, cream, thyme, and bay leaves. Bring to a simmer, stirring occasionally, and cook until sweet potatoes are fork tender.

Remove sweet potatoes from the liquid and put in a large bowl. Mix with a hand mixer on medium speed. Add in some of the cooking liquid and mash until they are smooth and spreadable. Fold in maple syrup and season with salt.

To assemble:

Braised lamb
½ cup peas, fresh or frozen
½ cup carrots, diced and blanched (or ½ cup diced frozen carrots)
Sweet potato purée topping

In a 9-inch square baking dish or pie pan, layer the braised lamb with peas and carrots until halfway up the dish. Top with the sweet potato purée.

Bake in a 400°F oven uncovered for 25–35 minutes, or until potatoes are golden brown on top.


Lamb and Syrah are an age-old classic pairing. The gaminess, pepper, and olive notes that are inherent to Syrah—and specifically from Vincent Paris Saint Joseph—will perfectly complement this savory meat pie. —Ashley Tripp, assistant manager and wine buyer for Joe’s Parkway Market on College Street in Bozeman

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