Shepherd’s Pie

Enjoy a classic dish with this shepherd’s pie recipe, where savory meat and vegetables are crowned with golden, fluffy potatoes. This timeless favorite promises a blend of rich flavors and textures for a heartwarming and satisfying meal.

Shepherd’s pie is a traditional English dish made with lamb and inexpensive ingredients. In the United States, beef is more commonly added and is sometimes called cottage pie. My recipe has the best of both worlds. I use the two types of meat to balance the earthy flavors and make a heartier filling.

The dish blends meats, carrots, onions, peas, and potatoes. This combination lets the subtle gamey taste of lamb shine through. However, instead of serving a side of mashed potatoes, it’s spread on top and creates a creamy crust when baked.

“Another big time favorite of ours. Total comfort food. Super easy and super tasty. Made it in a 16 inch cast iron pan for an entire group. Everyone loved it.”—Gregg

Recipe ingredients

• Lamb: Shepherd’s pie traditionally has just ground lamb or mutton. The latter, aged sheep around three years, provides a gamey and fattier flavor. I use an equal ratio of ground beef and lamb for this recipe to balance the taste and prevent the sauce from becoming too greasy.
• Beef: I recommend between 80 to 90% lean ground beef. Although, the higher the meat percentage, the drier the texture due to the fat level.
• Vegetables: A classic mirepoix of onions, celery, carrots, and minced garlic.
• Seasoning: Tomato paste, Worcestershire sauce, salt, and pepper bump up the umami flavor.
• Herbs: Fresh or dried thyme and rosemary add herbaceous notes.
• Flour: Used to thicken the filling, creating a sauce to coat the ingredients.
• Stock: Beef stock or broth enhances the meaty taste of the filling.
• Potato Topping: Russet potatoes are the best for potato topping. They are a starchy type of potato that more efficiently breaks down into light and flaky pieces when cooked. It’s combined with butter, milk, salt, pepper, and egg yolk for a smooth topping.

See the recipe card below for all ingredients and measurements (US and metric).

Saute the vegetables and aromatics

Step 1: Use a large 12-inch cast iron skillet or another sizeable oven-proof pan. I find the dish more flavorful if you saute the onions, carrots, and celery to enhance the texture and aroma. Cook until the vegetables begin to soften, about 3 minutes.

Briefly saute the minced garlic to mellow out the raw flavor. Rosemary and thyme are robust herbs that complement the unique taste of the lamb. Tomato paste adds a touch of sweetness to the dish.

Cook the meat

Step 2: Add both ground meats to the pan. Break up and cook the lamb and beef until lightly browned, about 5 minutes. This adds more flavor to the surface.

Thicken the filling

Step 3: Two ingredients help create a gravy-like consistency in the shepherd’s pie recipe: tomato paste and flour. The concentrated tomatoes disperse and lightly thicken the beef stock. The flour is stirred with the meat and then swells and reduces as the liquid simmers.

These add body to the dish, so it’s not runny when served. Tangy Worcestershire sauce has vinegar, tamarind, and anchovies to bring out the savory umami taste of the dish. The beef broth or stock enhances the meaty flavor.

Add the peas

Step 4: Add the peas to the meat filling, and cook until just warm, about 1 minute. Sweet peas are delicate; cook them briefly before baking to preserve the flavor and texture. Give the mixture a taste and season with salt and pepper as desired.

Preheat the oven

Step 5: Preheat the oven while preparing the creamy mashed potato topping. Heat the oven to 400 degrees. If you don’t have an oven-safe pan, transfer the filling to a casserole dish or baking dish. I recommend a deep 9-by-13-inch size.

Prepare the potatoes

Step 6: Grab a pot, add water and salt, and bring it to a boil. Peel and cut the Russets into 1-inch chunks. I recommend rinsing the potato starches off to prevent a gummy texture before cooking.

Pro Tip: Mashed potatoes are a popular side dish with meat and vegetables, but in this case, they become the crust on top. Using my classic mashed potato recipe ensures a fluffy consistency.

Make the mashed potato topping

Step 7: Cook the potatoes in boiling water until they are fork-tender. The process takes about 15 minutes. Drain, then briefly rinse with hot water to remove any residual starches.

The essential step is using a sieve to press the potato pieces through to create a light, airy mouthfeel. A potato masher works, too, for a more rustic texture. The potatoes are gently combined with butter, warmed whole milk, and egg yolk for richness and color.

Spread potatoes over the filling

Step 8: Spread the mashed potatoes over the meat filling using a rubber spatula. I like to make a wavy design with a spoon or the tines of a fork that can be seen after broiling.

Make Ahead Tip: If desired, the entire dish can be prepared and assembled three days ahead. Make sure to cover and refrigerate until ready to bake and serve. You may need to cook longer since the pan and ingredients will be cold.

Bake and broil

Step 9: Bake the shepherd’s pie at 400ºF (204ºC) until hot, about 20 minutes. Then, broil for a few minutes to deepen the golden hue and form a lovely crisp crust. 

Step 10: Wait to serve for 10 minutes to allow the layers to set, making it easier to serve. Garnish with freshly cracked black pepper and chopped parsley.

Flavor variations

Now that you know how to make shepherd’s pie, try these tasty ways to switch up the taste!

• Meat: This recipe for shepherd’s pie can be made with just one kind of meat instead of lamb and ground beef. If you want to make a poultry version, use ground turkey or chicken and chicken broth or stock.
• Vegetables: Add other vegetables to the pie, like turnips, butternut squash, sweet potatoes, or mushrooms.
• Flour Substitute: You have a few options to make the recipe gluten-free. Use equal amounts of cassava flour. Mix 3 ½ tablespoons of arrowroot powder with ⅓ cup of water. Mix 2 tablespoons of cornstarch with ¼ cup of water.
• Dairy Substitute: Use unsweetened oat, soy, cashew, or almond milk. Use margarine or vegan butter.
• Wine: Add dimension to the meat filling with red wine. A splash of balsamic vinegar can be used instead to add sweetness and tanginess to enhance the taste of the meat.

Serving suggestions

• Irish Soda Bread
• Irish Brown Bread
• Roasted Brussels Sprouts
• St. Patrick’s Day Cookies
• Sauteed Cabbage

Frequently asked questions