Why You’ll Love This Recipe
I love shepherd’s pie because it’s a complete meal in one dish. The rich, meaty filling pairs perfectly with the buttery mashed potatoes on top, and I can easily adjust the recipe depending on what I have in my kitchen. It’s also great for meal prep since it reheats beautifully. Whether I stick with tradition and use lamb or swap in beef for a cottage pie version, it always hits the spot.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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ground lamb (or ground beef for cottage pie)
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onion (diced)
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carrots (diced)
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peas
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garlic (minced)
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tomato paste
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Worcestershire sauce
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beef broth
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fresh thyme (or dried)
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salt and pepper
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russet potatoes
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butter
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milk or cream
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shredded cheese (optional, for topping)
Directions
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I start by boiling the potatoes in salted water until fork tender, then draining them. I mash them with butter, milk (or cream), salt, and pepper until smooth and creamy.
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While the potatoes cook, I heat a skillet and brown the ground lamb. I add diced onion, carrots, and garlic, cooking until softened.
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I stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper, letting the flavors develop.
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I pour in beef broth and let the mixture simmer until slightly thickened. Then I stir in the peas.
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I transfer the meat mixture to a baking dish and spread the mashed potatoes evenly on top.
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If I want extra richness, I sprinkle cheese over the potatoes.
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I bake at 400°F (200°C) for about 20–25 minutes, until the top is golden brown and slightly crispy.
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I let it cool for a few minutes before serving.
Servings and timing
This recipe serves about 6 people. It takes around 20 minutes to prep and 45 minutes to cook, so the total time is just over an hour.
Variations
Sometimes I add corn or green beans to the filling for extra veggies. For a lighter version, I use ground turkey or chicken instead of lamb. If I’m making it dairy-free, I mash the potatoes with olive oil and broth instead of butter and milk. And for a fancier twist, I top the potatoes with Parmesan or Gruyère cheese.
Storage/Reheating
I store leftovers covered in the fridge for up to 4 days. To reheat, I warm it in the oven at 350°F until hot, or in the microwave for a quicker option. It also freezes really well—I wrap the whole dish tightly and freeze for up to 2 months. When I’m ready to serve, I thaw it overnight and reheat in the oven.
FAQs
Can I make shepherd’s pie ahead of time?
Yes, I often assemble it a day in advance and refrigerate. When I’m ready, I bake it straight from the fridge, adding about 10 extra minutes.
Do I have to use lamb?
Traditionally, shepherd’s pie is made with lamb, but I often use ground beef for cottage pie, and it’s just as delicious.
How do I get the potatoes golden on top?
I brush the top lightly with melted butter or broil for a couple of minutes at the end of baking.
Can I make it gluten-free?
Yes, I thicken the filling with cornstarch or a gluten-free flour instead of regular flour.
What’s the best potato for the topping?
I prefer russet or Yukon Gold potatoes because they mash up creamy and smooth without being too heavy.
Conclusion
Shepherd’s pie is one of those timeless dishes that never goes out of style. I love how it combines savory meat, vegetables, and creamy mashed potatoes into one satisfying bake. Whether I’m making it the traditional way with lamb or switching things up with beef, it always delivers a cozy, hearty meal that makes everyone happy.
Shepherd’s Pie
A hearty and classic comfort food, this shepherd’s pie features savory ground meat, tender vegetables, and creamy mashed potatoes baked to golden perfection.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: Irish, British
Ingredients
For the Meat Filling:
2 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
1 lb ground lamb (or ground beef for Cottage Pie variation)
2 tbsp tomato paste
1 cup frozen peas
1 cup beef broth
1 tbsp Worcestershire sauce
1 tsp fresh thyme (or 1/2 tsp dried)
1 tsp fresh rosemary (optional)
Salt and pepper, to taste
For the Mashed Potato Topping:
2 lbs Yukon gold or russet potatoes, peeled and cubed
4 tbsp butter
1/2 cup milk or heavy cream
1/2 cup shredded cheddar cheese (optional)
Salt and pepper, to taste
Instructions
Make the Mashed Potatoes:
Boil potatoes in salted water until tender (about 15 minutes).
Drain, then mash with butter, milk, cheese (if using), salt, and pepper until creamy. Set aside.
Prepare the Meat Filling:
Heat olive oil in a large skillet over medium heat.
Add onion, garlic, and carrots; cook until softened.
Add ground lamb and cook until browned, breaking it up with a spoon.
Stir in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper.
Add beef broth and simmer until thickened, about 5–7 minutes.
Stir in peas and remove from heat.
Assemble the Shepherd’s Pie:
Preheat oven to 400°F (200°C).
Spread the meat mixture evenly in a baking dish.
Spoon mashed potatoes over the top and smooth with a spatula. Use a fork to create ridges for browning.
Bake:
Bake for 20–25 minutes, until potatoes are golden and slightly crispy on top.
Let rest for 5–10 minutes before serving.
Notes
Traditionally, Shepherd’s Pie uses lamb, while beef makes it “Cottage Pie.”
Add corn or green beans for extra vegetables.
For extra richness, add a splash of red wine when simmering the meat.
Can be assembled ahead of time and refrigerated for up to 24 hours before baking.
