Name: Shepherd's Pie Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: British
Ingredients: 1 tablespoon (15 ml) olive oil; 1 cup (125 g) yellow onion, ¼” dice; ¾ cup (105 g) carrots, ¼” dice; ½ cup (60 g) celery, ¼” dice; 1 tablespoon (10 g) minced garlic; 2 teaspoons chopped rosemary, or 1 teaspoon dried; 2 teaspoons chopped thyme, or 1 teaspoon dried; 1 tablespoon (19 g) tomato paste; 1 pound (454 g) ground lamb; 1 pound (454 g) ground beef, 80 to 90% lean; 1 ½ teaspoon (10 g) kosher salt; ½ teaspoon black pepper; ¼ cup (40 g) all-purpose flour; 1 cup (240 ml) unsalted beef stock, or broth; 1 tablespoon (15 ml) Worcestershire sauce; ¾ cup (116 g) peas, fresh or frozen and defrosted; 8 cups (1.9 L) water; 1 ½ teaspoon (12 g) kosher salt, divided; 2 pounds (908 g) russet potatoes; 2 tablespoons (30 g) unsalted butter; ½ cup (120 ml) whole milk; 1 large egg yolk; 1 tablespoon (3 g) chopped parsley

This classic Shepherd’s Pie is comfort food at its finest – a rich and savory meat filling topped with creamy mashed potatoes that form a golden crust when baked. Perfect for weeknight dinners or Sunday family meals, this hearty dish combines the best of ground meats, vegetables, and potatoes in one delicious, complete meal. You’ll be amazed at how something so impressive can come together with such simple ingredients and straightforward steps!

Why You’ll Love This Recipe

Comforting and Satisfying: This recipe creates the ultimate comfort food – rich, savory filling topped with creamy potatoes that will satisfy even the heartiest appetites.
Make-Ahead Friendly: Prepare this dish ahead of time and pop it in the oven when you’re ready to eat – perfect for busy weeknights or when entertaining guests.
Flexible Ingredients: Don’t have lamb? Use all beef! Need to use up vegetables in your fridge? Toss them in! This recipe welcomes adaptations based on what you have on hand.
One-Pan Wonder: Using an oven-safe skillet means fewer dishes to clean – who doesn’t love that?
Family Favorite: Watch as everyone at the table keeps coming back for seconds – this dish has a way of bringing people together around the table.

Ingredients

Ground Lamb and Beef: The traditional combination that gives Shepherd’s Pie its distinctive rich flavor. The lamb provides a wonderful depth while the beef adds familiar comfort.
Onion, Carrots, and Celery: This classic mirepoix creates the aromatic foundation of the dish, adding sweetness and texture to the filling.
Garlic: Adds that unmistakable savory note that elevates the entire dish.
Fresh Herbs (Rosemary and Thyme): These herbs infuse the meat filling with aromatic, earthy flavors that are quintessentially comforting.
Tomato Paste: Adds richness, umami, and a subtle tanginess that balances the savory elements.
Flour: Helps thicken the filling into a luscious gravy-like consistency.
Beef Stock: Creates the savory base for the meat filling, adding moisture and flavor.
Worcestershire Sauce: Adds a complex, savory depth that’s hard to replicate with any other ingredient.
Peas: Provide a pop of sweetness and bright color to the filling.
Russet Potatoes: These starchy potatoes create the fluffiest, creamiest mashed potato topping.
Butter and Milk: Transform plain potatoes into a rich, creamy topping.
Egg Yolk: The secret ingredient that helps the potato topping brown beautifully in the oven.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Cottage Pie

Swap the lamb for all beef to make what’s traditionally called a Cottage Pie. Just as delicious with a slightly milder flavor profile.

Vegetarian Shepherd’s Pie

Replace the meat with a combination of mushrooms, lentils, and additional vegetables for a hearty vegetarian version.

Sweet Potato Topping

Substitute sweet potatoes for the russets for a sweeter flavor and beautiful color contrast.

Extra Cheesy

Add a layer of grated cheddar cheese on top of the potatoes before baking for an extra indulgent version.

Guinness Shepherd’s Pie

Replace half the beef stock with Guinness or another dark beer for an extra depth of flavor.

How to Make Shepherd’s Pie

Step 1: Prepare the Vegetable Base

Heat olive oil in a large oven-safe skillet over medium-high heat. Add diced onions, carrots, and celery, sautéing until they begin to soften, about 3 minutes. Add minced garlic and cook until fragrant. Stir in the chopped herbs and tomato paste, allowing the paste to caramelize slightly for about a minute.

Step 2: Cook the Meat Mixture

Add the ground lamb and beef to the vegetable mixture. Break up the meat with a wooden spoon and cook until lightly browned and no longer pink. This develops a deeper flavor in your filling.

Step 3: Create the Gravy

Sprinkle flour over the meat mixture and stir well to incorporate. Pour in the beef stock and Worcestershire sauce, bringing everything to a simmer. Allow the mixture to cook until it thickens into a rich gravy, about 4-5 minutes.

Step 4: Finish the Filling

Gently fold in the peas and let them warm through. Taste and adjust the seasoning with salt and pepper as needed. The filling should be moist but not soupy.

Step 5: Prepare the Potatoes

While the meat is cooking, boil the potatoes in salted water until fork-tender. Drain well and rinse with hot water to remove excess starch. Mash the potatoes until smooth, then fold in butter until melted. Gradually add warm milk and incorporate the egg yolk for a richer topping.

Step 6: Assemble and Bake

Spread the mashed potatoes evenly over the meat filling, making sure to seal the edges. Create texture on top with a fork or spoon for more surface area to brown. Bake at 400°F for 20 minutes, then broil for 2-3 minutes to achieve that gorgeous golden top.

Step 7: Rest and Serve

Allow the Shepherd’s Pie to rest for 10 minutes before serving. This helps the layers set and makes serving easier. Garnish with fresh parsley for a pop of color and freshness.

Pro Tips for Making the Recipe

Double-Rinse the Potatoes: Rinsing before and after boiling removes excess starch, resulting in fluffier mashed potatoes.
Use a Food Mill: For the silkiest mashed potatoes, pass them through a food mill rather than using a masher.
Create Peaks in the Potatoes: Use a fork to create peaks and valleys in your potato topping – these will brown beautifully in the oven.
Brown the Tomato Paste: Allow the tomato paste to cook for a full minute to caramelize slightly, which deepens the overall flavor of the dish.
Room Temperature Egg Yolk: Using a room temperature egg yolk will incorporate more easily into the mashed potatoes.
Season Each Layer: Make sure to properly season both the meat filling and the potato topping for the best flavor throughout.

How to Serve

Shepherd’s Pie is a complete meal on its own, but pairs wonderfully with these accompaniments:

Side Dishes

Serve with a simple green salad dressed with vinaigrette or steamed green vegetables like peas or broccoli for a fresh contrast to the rich pie.

Bread

A crusty piece of bread is perfect for sopping up any delicious gravy left on your plate.

Condiments

Some people enjoy a bit of ketchup, HP sauce, or extra Worcestershire sauce on the side.

Beverages

Pair with a robust red wine like Syrah or Cabernet Sauvignon, a pint of stout beer, or even a glass of cold milk for a truly comforting meal.

Make Ahead and Storage

Make Ahead

Assemble the entire pie up to 3 days ahead, cover tightly with plastic wrap, and refrigerate. When ready to bake, remove from the refrigerator 30 minutes before cooking and add an extra 10-15 minutes to the baking time.

Storing Leftovers

Cool completely, then cover tightly with foil or transfer to airtight containers. Refrigerate for up to 5 days. The flavors often improve after a day!

Freezing

Shepherd’s Pie freezes beautifully for up to a month. Wrap individual portions or the entire pie (after cooling) tightly in foil and plastic wrap. Thaw overnight in the refrigerator before reheating.

Reheating

For best results, reheat in a 350°F oven until warmed through (about 20-30 minutes for a whole pie, 10-15 minutes for portions). For quick meals, microwave individual portions on high in 30-second increments until heated through.

FAQs

What’s the difference between Shepherd’s Pie and Cottage Pie?
Technically, Shepherd’s Pie contains lamb (as shepherds look after sheep), while Cottage Pie is made with beef. Many people use the terms interchangeably, but traditionalists maintain this distinction. This recipe uses both meats for the best flavor, but you can adjust based on your preference.

Can I make this recipe gluten-free?
Absolutely! Simply substitute the all-purpose flour with an equal amount of cassava flour for the most similar results. Alternatively, you can use a slurry of arrowroot powder (3½ tablespoons mixed with ⅓ cup water) or cornstarch (2 tablespoons mixed with ¼ cup water) instead of flour to thicken the filling.

What can I do if my potato topping turns out too runny?
If your mashed potatoes seem too loose, stir in 1-2 tablespoons of dried potato flakes to absorb the excess moisture. Alternatively, return the potatoes to low heat and cook for a few minutes, stirring constantly, to evaporate some of the liquid.

Can I use leftover mashed potatoes for the topping?
Yes! Leftover mashed potatoes work beautifully for Shepherd’s Pie. Just warm them slightly so they’re easier to spread, and mix in an egg yolk for that golden finish when baked. You’ll need about 4 cups of leftover mashed potatoes.

Shepherd’s Pie is truly one of those timeless recipes that never disappoints. With its rich, savory filling and creamy potato topping, it strikes the perfect balance between hearty and comforting. Whether you’re cooking for a family dinner or meal prepping for the week ahead, this versatile dish delivers satisfaction in every bite. Give this recipe a try – I’m confident it will earn a permanent place in your dinner rotation!

Shepherd’s Pie Recipe

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Author: Lisa
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Yield: 6 servings 1x
Category: Main-course
Method: Baking
Cuisine: British

Print Recipe

Description

A classic comfort food featuring a savory mixture of ground lamb and beef topped with creamy mashed potatoes. This hearty Shepherd’s Pie combines aromatic herbs, vegetables, and a rich gravy for the perfect family dinner.

Instructions

Saute the Vegetables: Set a large 12-inch oven-safe skillet or cast iron pan over medium-high heat. Add olive oil. Once hot, add the onions, carrots, and celery. Saute for 3 minutes. Add the garlic and saute until fragrant, 30 seconds. Add rosemary and thyme, and saute for 30 seconds. Add the tomato paste and saute for 1 minute.
Cook the Meat: Add the ground lamb and beef to the pan. Saute until lightly browned, about 5 minutes.
Thicken the Filling: Stir in salt, pepper, and flour. Add beef stock and Worcestershire sauce. Bring the liquid to a simmer and cook until thickened, 4 to 5 minutes.
Add the Peas: Stir in the peas and cook until warmed, about 1 minute. Taste the filling and season with salt and pepper as needed.
Preheat the Oven: Set the oven rack to the middle position and the temperature to 400ºF (204ºC). If your pan is not oven-safe, the filling can be transferred to a 9 by 13-inch baking dish.
Prepare the Potatoes: In a large pot, add water and 1 teaspoon of salt, bring to a boil. Peel the potatoes and cut them into 1-inch pieces. Add them to a colander and rinse under cool water until the starchy water is transparent. Drain well.
Cook the Potatoes: Add the potatoes to the boiling water and cook until fork-tender, about 15 minutes. Drain and rinse them with hot water to remove any residual starches, 30 seconds.
Mash the Potatoes: Set a food mill or fine mesh strainer over the pot used to cook the potatoes. Press and pass them through into the pot. Alternatively, use a potato masher. Add butter and gently fold it in.
Add Milk and Egg: Microwave the milk for 30 to 45 seconds until warm, about 120ºF (49ºC). Add ½ teaspoon of salt to the milk and whisk to dissolve. Gradually fold the milk into potatoes in three additions until the milk is absorbed. Add egg yolk and stir until combined.
Add Potatoes to the Pan: Evenly spread the mashed potatoes over the meat filling. Make sure to cover the edges of the dish to keep the filling from rising up the sides.
Bake and Broil: Cook in the middle of the oven for 20 minutes to warm the potatoes and dry the surface. Turn the oven to the broil setting and cook until the surface is golden brown, about 2 to 3 minutes.
Serve: Allow the dish to rest for 10 minutes before serving. Garnish with black pepper and chopped parsley.

Notes

Make it Gluten-Free: Use equal amounts of cassava flour instead of the all-purpose flour. If using arrowroot powder, mix 3 1/2 tablespoons with 1/3 cup of water. For cornstarch, mix 2 tablespoons with 1/4 cup of water.
Make it Dairy-Free: Use unsweetened oat, soy, cashew, or almond milk. Use margarine or vegan butter.
Storing: Cool completely, cover, and store in the refrigerator for up to 5 days or freezer for 1 month.
Reheating: Cover and reheat individual portions in a microwave-safe bowl on high in 30-second increments until hot.
Make-Ahead: Assemble the entire pie in the pan, tightly cover and refrigerate for up to 3 days. Increase bake time as needed to keep pie layers hot.
Traditional vs. Cottage Pie: Traditionally, Shepherd’s Pie is made with lamb, while Cottage Pie uses beef. This recipe uses both for rich flavor.
Vegetable Options: You can add mushrooms, parsnips, or turnips for variety.