Classic Shepherd’s Pie Recipe

Rich, savory lamb stew topped with creamy mashed potatoes and baked to golden perfection.

🥣 Introduction

Shepherd’s Pie originated in the UK as a practical and comforting way to use up leftover roasted meat — traditionally lamb — and vegetables. It’s rustic, simple, and endlessly satisfying. Today, it’s evolved into a dish people make from scratch because of how soul-warming it is. The rich, meaty filling, combined with velvety mashed potatoes, makes it the ultimate one-dish meal for chilly nights or cozy gatherings.

⚠️ Note: If it’s made with beef, it’s technically Cottage Pie. Lamb = Shepherd’s Pie.

🛒 Ingredients

For the Potato Topping:

2 lbs (900g) Yukon Gold or Russet potatoes, peeled and chopped
½ cup (120ml) whole milk (warm)
4 tbsp (60g) unsalted butter
½ cup (50g) shredded sharp cheddar (optional, but recommended)
Salt & pepper, to taste

For the Meat Filling:

2 tbsp olive oil
1 medium onion, finely chopped
2 carrots, diced
2 cloves garlic, minced
1½ lbs (680g) ground lamb
1 tbsp tomato paste
1 tsp Worcestershire sauce
1 tsp fresh thyme (or ½ tsp dried)
1 tsp rosemary, finely chopped
½ cup (120ml) beef or lamb broth
1 cup frozen peas
Salt & pepper, to taste

🍳 Instructions & Method

Step 1: Prepare the Mashed Potato Topping

Place peeled and chopped potatoes in a large pot, cover with cold water, and add a generous pinch of salt.
Bring to a boil, then simmer for about 15–20 minutes or until fork-tender.
Drain the potatoes and mash with butter, warm milk, and cheese (if using). Season with salt and pepper. Set aside.

Step 2: Make the Filling

In a large skillet or sauté pan, heat olive oil over medium heat.
Add the onions and carrots. Cook for 5–7 minutes until softened.
Stir in garlic, then add ground lamb. Cook until browned, breaking it up with a spoon.
Drain excess fat if needed.
Add tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Stir for a minute until fragrant.
Pour in the broth and simmer for 10 minutes, until thickened slightly.
Stir in peas and cook for another 2 minutes. Remove from heat.

Step 3: Assemble the Pie

Preheat your oven to 400°F (200°C).
Spread the meat mixture evenly in a 9×13-inch baking dish or similar-sized ovenproof dish.
Gently spoon or pipe the mashed potatoes on top. Use a fork to create texture on the surface (this helps it crisp).
Optional: Sprinkle a little extra cheese on top.

Step 4: Bake

Bake in the preheated oven for 25–30 minutes, or until the top is golden and the filling is bubbling at the edges.
If you want an extra-crispy top, broil for the last 2–3 minutes.

🔥 Serving Tips

Let the pie rest for 5–10 minutes before serving — it helps the layers set.
Pair with a simple green salad, crusty bread, or roasted Brussels sprouts.

🧊 Make Ahead & Storage

Make ahead: Assemble the pie, cool, cover, and refrigerate up to 2 days before baking.
Freezer-friendly: Assemble and freeze before baking (wrap well). Bake from frozen at 375°F (190°C) for 1 hour.
Leftovers: Store in the fridge for up to 4 days and reheat in the oven or microwave.

💬 Final Thoughts

Shepherd’s Pie isn’t just still being eaten — it’s still being loved. Whether you’re making it for a Sunday family dinner or prepping it ahead for busy weeknights, this dish delivers every time. Classic, filling, and full of comfort — that’s what makes Shepherd’s Pie timeless.