A comforting, hearty dish made with savory ground lamb simmered in a rich gravy and topped with creamy mashed potatoes, baked until golden and bubbling. This classic recipe is perfect for cozy family dinners and make-ahead meals.
Why You’ll Love This Recipe
This shepherd’s pie delivers deep, savory flavor with simple, everyday ingredients. The filling is rich and satisfying, the mashed potatoes are smooth and fluffy, and the whole dish comes together in one pan. It’s filling, freezer-friendly, and easy to customize to your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Meat Filling
1 lb ground lamb
1 small onion, finely diced (about 100 g)
2 cloves garlic, minced
1 cup frozen peas and carrots (about 150 g)
2 tablespoons tomato paste (30 g)
1 tablespoon Worcestershire sauce
1 cup beef broth (240 ml)
1 teaspoon fresh thyme, finely chopped, or ½ teaspoon dried thyme
½ teaspoon salt, or to taste
¼ teaspoon black pepper, or to taste
1 tablespoon olive oil or butter (15 ml or 14 g)
Mashed Potato Topping
2 lb potatoes, peeled and cubed (about 900 g)
4 tablespoons butter (56 g)
⅓ to ½ cup warm milk or cream (80–120 ml)
¾ teaspoon salt, or to taste
½ cup shredded cheddar cheese (optional, about 60 g)
Directions
Prepare the potatoes
Place the cubed potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 15–18 minutes, until fork-tender. Drain well, then mash with butter, warm milk or cream, and salt until smooth and fluffy. Set aside.
Cook the aromatics
Heat the olive oil or butter in a large skillet over medium heat. Add the diced onion and cook for 4–5 minutes until soft and translucent. Stir in the garlic and cook for about 30 seconds until fragrant.
Brown the meat
Add the ground lamb to the skillet. Cook for 6–8 minutes, breaking it up with a spoon, until fully browned. Season with salt and black pepper.
Build the gravy
Stir in the tomato paste, Worcestershire sauce, thyme, and beef broth. Reduce the heat to medium-low and simmer for 5–7 minutes, until slightly thickened. Stir in the peas and carrots and cook for 2 more minutes.
Assemble the pie
Preheat the oven to 400°F (205°C). Spread the meat mixture evenly in a baking dish. Spoon the mashed potatoes over the top and spread gently. Use a fork to create texture on the surface. Sprinkle with shredded cheddar if using.
Bake
Bake uncovered for 20–25 minutes, until the filling is bubbling and the top is lightly golden. For a crispier top, broil for 2–3 minutes at the end.
Rest and serve
Let the shepherd’s pie rest for 5 minutes before serving to help it set.
Servings and timing
Servings: 4–6 servings
Prep time: 25 minutes
Cook time: 25 minutes
Total time: about 50 minutes
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave until hot, or reheat the whole dish in a 350°F (175°C) oven for 20–25 minutes, covered loosely with foil. Shepherd’s pie can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
FAQs
Can I use ground beef instead of lamb?
Yes, ground beef works well and creates a version often called cottage pie. The flavor will be slightly milder but still delicious.
Can I make this recipe ahead of time?
Yes, you can assemble the entire dish, cover it tightly, and refrigerate it for up to 24 hours before baking.
What potatoes are best for mashed potatoes?
Starchy potatoes like russet or Yukon Gold potatoes give the creamiest mashed topping.
How do I keep the mashed potatoes from sinking?
Make sure the meat filling is not too liquid and let it cool slightly before topping with the mashed potatoes.
Can I add other vegetables?
Yes, corn, green beans, or diced mushrooms can be added to the filling for extra flavor and texture.
Is this recipe freezer-friendly?
Yes, shepherd’s pie freezes very well. Freeze it fully cooked or unbaked in a freezer-safe dish.
How do I make the top extra crispy?
Rough up the mashed potatoes with a fork and broil briefly at the end of baking.
Can I make it dairy-free?
You can use plant-based butter and milk alternatives for the mashed potatoes.
What can I serve with shepherd’s pie?
A simple green salad or steamed vegetables pair well with this rich dish.
How do I know when it’s fully cooked?
The pie is ready when the edges are bubbling and the top is lightly golden.
Conclusion
Classic shepherd’s pie is a timeless comfort food that brings warmth and satisfaction to the table. With its savory meat filling and creamy mashed potato topping, it’s a dependable recipe you’ll come back to again and again for family meals, gatherings, or make-ahead dinners.
A classic comfort food made with savory ground lamb in a rich gravy topped with creamy mashed potatoes, then baked until golden and bubbling. Perfect for cozy family dinners or make-ahead meals.
Ingredients
1 lb ground lamb
1 small onion, finely diced (about 100 g)
2 cloves garlic, minced
1 cup frozen peas and carrots (about 150 g)
2 tablespoons tomato paste (30 g)
1 tablespoon Worcestershire sauce
1 cup beef broth (240 ml)
1 teaspoon fresh thyme, finely chopped, or ½ teaspoon dried thyme
½ teaspoon salt, or to taste
¼ teaspoon black pepper, or to taste
1 tablespoon olive oil or butter (15 ml or 14 g)
2 lb potatoes, peeled and cubed (about 900 g)
4 tablespoons butter (56 g)
⅓ to ½ cup warm milk or cream (80–120 ml)
¾ teaspoon salt, or to taste
½ cup shredded cheddar cheese (optional, about 60 g)
Instructions
Place the cubed potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 15–18 minutes, until fork-tender. Drain well, then mash with butter, warm milk or cream, and salt until smooth and fluffy. Set aside.
Heat the olive oil or butter in a large skillet over medium heat. Add the diced onion and cook for 4–5 minutes until soft and translucent. Stir in the garlic and cook for about 30 seconds until fragrant.
Add the ground lamb to the skillet. Cook for 6–8 minutes, breaking it up with a spoon, until fully browned. Season with salt and black pepper.
Stir in the tomato paste, Worcestershire sauce, thyme, and beef broth. Reduce the heat to medium-low and simmer for 5–7 minutes, until slightly thickened. Stir in the peas and carrots and cook for 2 more minutes.
Preheat the oven to 400°F (205°C). Spread the meat mixture evenly in a baking dish. Spoon the mashed potatoes over the top and spread gently. Use a fork to create texture on the surface. Sprinkle with shredded cheddar if using.
Bake uncovered for 20–25 minutes, until the filling is bubbling and the top is lightly golden. For a crispier top, broil for 2–3 minutes at the end.
Let the shepherd’s pie rest for 5 minutes before serving to help it set.
Notes
Use starchy potatoes like russet or Yukon Gold for best mashed texture.
Cool meat filling slightly before topping to avoid sinking potatoes.
Freeze leftovers or unbaked pie for up to 2 months.
For dairy-free, use plant-based butter and milk alternatives.
