Shepherd’s Pie

Shepherd’s pie is one of those timeless comfort dishes that never loses its charm. Rich, savory ground lamb simmered with vegetables creates a hearty base, while the mashed potato topping turns golden and crisp in the oven. Every bite feels warm and deeply satisfying.

It’s the kind of meal that brings everyone to the table. The flavors are simple but cozy, and the dish is flexible enough to make ahead or adjust to what you have on hand. Serve it with a crisp green salad or steamed vegetables for a complete, comforting dinner.

Ingredient Notes

• Russet potatoes: Their starchiness makes smooth, fluffy mashed potatoes.
• Butter & milk/cream: Create a rich, creamy potato topping.
• Ground lamb: Traditional for shepherd’s pie and adds deep, hearty flavor.
• Carrot, onion, peas: Classic vegetables that build sweetness, aroma, and texture.
• Flour and butter: Form the roux that thickens the gravy.
• Beef or chicken stock: Adds body and richness to the filling.
• Red wine: Optional, but adds depth and complexity.
• Worcestershire sauce: Boosts savory flavor.
• Tomato paste: Adds richness and helps thicken the filling.

Steps to Make Shepherd’s Pie

1. Cook the potatoes in salted water until tender.
2. Mash the potatoes with butter and milk or cream until smooth; season to taste.
3. Heat the oven and lightly grease the baking dish.
4. Sauté the carrots in oil until just tender.
5. Add the onion and cook until softened.
6. Add the ground lamb and cook until no longer pink.
7. Stir in the flour and thyme to form a roux.
8. Add the stock, wine, Worcestershire sauce, and tomato paste and bring to a simmer.
9. Stir in the peas and cook briefly.
10. Spoon the lamb filling into the baking dish.
11. Spread or pipe the mashed potatoes evenly over the top.
12. Bake until the potatoes are browned and the filling is bubbly.

Recipe Variations

• Cottage pie. Substitute ground beef for lamb for the classic British cottage pie.
• Cheesy topping. Stir shredded cheddar into the mashed potatoes before baking.
• Veggie boost. Add diced parsnips, mushrooms, or corn to the filling.
• Tomato-rich version. Add an extra spoonful of tomato paste for deeper color and flavor.
• Creamy filling. Stir a splash of cream into the lamb mixture for extra richness.

Serving Suggestions

• Serve with a crisp green salad to balance the richness.
• Pair with steamed broccoli, green beans, or cabbage.
• Add crusty bread to soak up the flavorful gravy.
• Garnish with chopped parsley for a fresh finish.

Shepherd’s Pie

Diana

This shepherd’s pie is a classic combination of ground lamb, vegetables, and an easy homemade gravy. It’s baked with a mashed potato topping.

No ratings yet

Servings 6 servings

Calories 814

Print Recipe Pin Recipe

Course Casseroles, Lamb, Potatoes

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Ingredients

  

1x2x3x

• 2 1/2 pounds potatoes, russet or baking, peeled and cut into chunks
• 6 tablespoons butter
• 1/2 to 3/4 cup milk, or light cream
• 2 teaspoons salt, plus more, to taste
• 1/4 teaspoon ground black pepper, or to taste

Lamb Filling

• 1 tablespoon vegetable oil
• 1 cup carrot, diced , about 3 small to medium peeled carrots
• 1 large onion, chopped
• 2 pounds ground lamb
• 1 teaspoon dried leaf thyme
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup beef stock, or chicken stock
• 1/2 cup dry red wine, or more stock
• 2 teaspoons Worcestershire sauce
• 1 tablespoon tomato paste
• 1 cup peas, frozen, thawed
• Kosher salt and pepper, to taste

Instructions

Cook ModePrevent your screen from going dark

• Peel the potatoes and cut them into small chunks. Put the potatoes in a large saucepan and cover with water; add 2 teaspoons of salt. Place the pan over medium-high heat and bring to a boil. Reduce the heat to medium-low, cover the pan, and continue cooking until the potatoes are tender — about 15 to 20 minutes.
• Drain the potatoes thoroughly. Add the 6 tablespoons of butter and 1/2 cup of milk or cream. Mash until smooth, adding more milk or cream along with salt and pepper, as needed. Set aside.
• Heat the oven to 400 F.
• Lightly grease a 3-quart baking dish.
• Heat the olive oil in a large skillet over medium heat. Add the carrot and cook until the carrot is just tender. Add the onion and saute for about 4 minutes longer. Crumble the lamb into the skillet and cook until no longer pink, stirring frequently. Add 2 tablespoons of flour and the thyme. Cook for about 1 minute, stirring constantly. Add the broth and wine (if using) to the roux along with the Worcestershire sauce and tomato paste. Stir and bring to a simmer. Add the peas and continue cooking until the peas are tender.
• Spoon the lamb and vegetable mixture into the baking dish.
• Pipe or spread the potatoes over the lamb filling.
• Bake the shepherd’s pie for about 30 minutes, or until the potatoes are browned. If necessary, turn the broiler for a minute or two.

Nutrition

Calories: 814kcalCarbohydrates: 46gProtein: 33gFat: 54gSaturated Fat: 26gPolyunsaturated Fat: 5gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 153mgSodium: 1126mgPotassium: 1424mgFiber: 7gSugar: 7gVitamin A: 4255IUVitamin C: 50mgCalcium: 102mgIron: 5mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword carrots, lamb, mashed potatoes, peas, shepherd’s pie

Tried this recipe?Let us know how it was!