Here’s a classic, comforting Shepherd’s Pie recipe — made the traditional way with ground lamb, savory vegetables, and a rich gravy, all topped with creamy mashed potatoes and baked until golden.
👉 Prefer beef instead? That variation is technically called Cottage Pie, and I can give you that version too.
🥘 Traditional Shepherd’s Pie
🍖 Ingredients
For the Meat Filling:
-
2 tbsp olive oil
-
1 ½ lbs ground lamb
-
1 medium onion, finely chopped
-
2 cloves garlic, minced
-
2 medium carrots, diced
-
1 cup frozen peas
-
1 tbsp tomato paste
-
2 tbsp all-purpose flour
-
1 cup beef or lamb stock
-
2 tsp Worcestershire sauce
-
1 tsp fresh thyme leaves (or ½ tsp dried)
-
½ tsp rosemary, finely chopped
-
Salt and freshly ground pepper, to taste
For the Potato Topping:
-
2 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks
-
4 tbsp unsalted butter
-
½ cup milk (or cream for richness)
-
Salt and pepper, to taste
-
Optional: ½ cup shredded sharp cheddar (for the top)
🔪 Instructions
1. Make the Mashed Potatoes
-
Boil potatoes in salted water until fork-tender (about 15–20 minutes).
-
Drain and mash with butter and milk. Season to taste with salt and pepper.
-
Set aside.
2. Cook the Meat Filling
-
In a large skillet or sauté pan, heat olive oil over medium heat.
-
Add ground lamb and cook until browned. Drain excess fat if needed.
-
Add onions, garlic, and carrots. Cook until softened, about 5–7 minutes.
-
Stir in tomato paste and cook for 1 minute.
-
Sprinkle flour over the meat and stir to combine (helps thicken the sauce).
-
Add stock, Worcestershire sauce, thyme, rosemary, salt, and pepper.
-
Simmer 10 minutes until the mixture is thick and rich.
-
Stir in peas and remove from heat.
3. Assemble the Pie
-
Preheat oven to 400°F (200°C).
-
Spoon the meat mixture into a baking dish (about 2-quart size).
-
Top evenly with mashed potatoes. Use a fork to rough up the surface (helps it brown).
-
Optional: Sprinkle cheddar cheese on top.
4. Bake
-
Bake for 20–25 minutes, or until the top is lightly browned and filling is bubbling.
-
Broil for 2–3 minutes at the end for a golden crust if desired.
🥄 Serve & Store
-
Let rest 5–10 minutes before serving.
-
Keeps well in the fridge for up to 4 days.
-
Freezes beautifully — just assemble, wrap tightly, and freeze before baking.