Shepherd’s Pie is one of those dishes I turn to when I need something warm, hearty, and nostalgic. It’s a meal that feels like home—savory ground lamb simmered with vegetables and herbs, all tucked beneath a creamy blanket of mashed potatoes. When I pull this out of the oven, bubbling and golden on top, it never fails to bring smiles to the table.

Why You’ll Love This Recipe

I love this recipe because it hits that perfect balance of rich, savory filling and smooth, buttery mashed potatoes. The ingredients are simple, but the flavor is anything but. It’s a one-dish wonder that’s filling, family-friendly, and flexible. Whether I’m making it from scratch or using up leftover meat and veggies, this Shepherd’s Pie always comes out tasting like it took hours.

And the best part? It’s easy to customize. I can swap the meat, change the topping, or sneak in more vegetables—and it still works beautifully.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Lamb Filling:
2 tablespoons olive oil
1 large onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
1 pound ground lamb
2 cloves garlic, minced
1 tablespoon tomato paste
1 cup beef broth
1 cup frozen peas
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon Worcestershire sauce
Salt and freshly ground black pepper, to taste

For the Mashed Potato Topping:
2.5 pounds russet potatoes, peeled and quartered
1/2 cup milk
4 tablespoons butter
1/4 cup grated Parmesan cheese (optional)
Salt and freshly ground black pepper, to taste
1 egg yolk (optional, for extra richness)

Directions

Prepare the Lamb Filling:

1. I start by heating olive oil in a large skillet or Dutch oven over medium heat. I add onion, carrots, and celery, cooking for 8–10 minutes until softened and fragrant.

2. Next, I add the ground lamb and cook until browned, breaking it up with a spoon. Once it’s fully cooked, I drain any excess fat.

3. I stir in the garlic and tomato paste, letting it cook for about a minute.

4. Then I pour in the beef broth, followed by peas, rosemary, thyme, Worcestershire sauce, salt, and pepper. I bring everything to a simmer, then reduce the heat and cover it.

5. I let the filling simmer gently for 30–60 minutes, stirring occasionally. If the sauce feels too thin near the end, I simmer it uncovered for a few extra minutes to reduce.

6. I taste and adjust the seasoning as needed, keeping in mind the potato topping will be more mild.

Make the Mashed Potato Topping:

1. I place the peeled and quartered potatoes in a large pot, cover with cold water, and add salt. I bring it to a boil and cook for 15–20 minutes, until fork-tender.

2. After draining, I return the potatoes to the pot and mash until smooth. I stir in milk and butter, adding Parmesan and egg yolk if I’m using them.

3. I season with salt and pepper, tasting as I go to make sure the flavor is just right.

Assemble and Bake:

1. I preheat the oven to 375°F (190°C).

2. I spread the lamb filling evenly into a 9×13 inch baking dish, then gently layer the mashed potatoes on top, smoothing them out. For a decorative touch, I use a fork to create swirls across the surface.

3. I bake the dish for 20–25 minutes, until the topping is golden and the filling is bubbling. If the top browns too quickly, I cover it loosely with foil.

4. Once out of the oven, I let it rest for 10–15 minutes before serving.

Servings and Timing

Prep Time: 30 minutes
Cook Time: 75 minutes
Total Time: 1 hour 45 minutes
Servings: 6 to 8

This recipe makes enough to feed a family or provide leftovers for a cozy lunch the next day.

Variations

• Beef Version: I swap the lamb for ground beef when I want a more classic cottage pie flavor.

• Vegetarian: I use lentils or mushrooms in place of the meat and substitute vegetable broth.

• Sweet Potato Topping: For a touch of sweetness, I mash roasted sweet potatoes instead of russets.

• Low-Carb Option: I use cauliflower mash instead of traditional mashed potatoes.

• Add-Ins: I sometimes toss in mushrooms, corn, or green beans for extra veggie power.

Storage/Reheating

Storage:
I store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen, and the texture holds up beautifully.

Freezing:
This freezes well either before or after baking. I wrap the dish tightly and freeze for up to 3 months. I thaw it overnight in the fridge before reheating.

Reheating:
I reheat portions in the oven at 350°F until hot or microwave individual servings with a damp paper towel over the top to keep the potatoes from drying out.

FAQs

Can I make Shepherd’s Pie ahead of time?

Yes, I often assemble it the night before and store it in the fridge. I just add a few extra minutes to the bake time if I’m baking it straight from cold.

What’s the difference between Shepherd’s Pie and Cottage Pie?

Shepherd’s Pie is traditionally made with lamb, while Cottage Pie is made with beef. The rest of the preparation is very similar.

Can I use instant mashed potatoes?

In a pinch, yes—but I always prefer freshly made mash for the best flavor and texture.

How do I keep the mashed potatoes from sinking into the filling?

I make sure the filling is thickened and cooled slightly before adding the potatoes. That helps them stay nicely layered.

Can I add cheese on top?

Absolutely. I sometimes sprinkle shredded cheddar or Parmesan over the mashed potatoes before baking for a cheesy crust.

Conclusion

This Shepherd’s Pie is my go-to when I want to bring warmth and comfort to the table. It’s deeply flavorful, rich in texture, and endlessly adaptable. Whether I’m sticking to the traditional lamb or mixing things up with different vegetables or toppings, it always turns out delicious.

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• Author: Evee
• Total Time: 1 hour 45 minutes
• Yield: 6 to 8 servings
• Diet: Halal

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Description

Shepherd’s Pie is a hearty, traditional comfort food made with savory ground lamb and vegetables in a flavorful gravy, topped with creamy mashed potatoes and baked to golden perfection. It’s cozy, satisfying, and ideal for family dinners or meal prep.

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Ingredients

For the Lamb Filling:

2 tablespoons olive oil

1 large onion, chopped

2 carrots, peeled and diced

2 celery stalks, diced

1 pound ground lamb

2 cloves garlic, minced

1 tablespoon tomato paste

1 cup beef broth

1 cup frozen peas

1 teaspoon dried rosemary

1 teaspoon dried thyme

1/2 teaspoon Worcestershire sauce

Salt and freshly ground black pepper, to taste

For the Mashed Potato Topping:

2.5 pounds russet potatoes, peeled and quartered

1/2 cup milk

4 tablespoons butter

1/4 cup grated Parmesan cheese (optional)

1 egg yolk (optional)

Salt and freshly ground black pepper, to taste

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Instructions

1. Heat olive oil in a large skillet over medium heat. Sauté onion, carrots, and celery for 8–10 minutes until softened.
2. Add ground lamb and cook until browned, breaking it up with a spoon. Drain excess fat.
3. Stir in garlic and tomato paste; cook for 1 minute. Add broth, peas, rosemary, thyme, Worcestershire, salt, and pepper. Bring to a simmer.
4. Reduce heat and simmer covered for 30–60 minutes, stirring occasionally. Uncover near the end to reduce excess liquid if needed.
5. Meanwhile, boil potatoes in salted water for 15–20 minutes until tender. Drain and return to pot. Mash with milk, butter, Parmesan (if using), and egg yolk (if using). Season with salt and pepper.
6. Preheat oven to 375°F (190°C). Spread lamb mixture in a 9×13 inch baking dish. Top with mashed potatoes, smoothing or swirling with a fork.
7. Bake for 20–25 minutes, until golden and bubbly. Let rest 10–15 minutes before serving.

Notes

Swap lamb with ground beef for Cottage Pie.

Use lentils or mushrooms for a vegetarian version.

Sweet potato or cauliflower mash are great alternative toppings.

Add mushrooms, corn, or green beans to the filling for more veggies.

Sprinkle cheese on top before baking for a golden, cheesy crust.

• Prep Time: 30 minutes
• Cook Time: 75 minutes
• Category: Main Course
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 1/8 of recipe
• Calories: 430
• Sugar: 5g
• Sodium: 480mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 5g
• Protein: 24g
• Cholesterol: 90mg