Shepherd’s Pie is a hearty, comforting dish that originated in the United Kingdom and Ireland. Traditionally made with minced lamb (hence the name “shepherd”), it’s a savory meat pie topped with a layer of creamy mashed potatoes and baked until golden. The dish has evolved over the years, and many variations now use ground beef (though technically, that version is called Cottage Pie). In this recipe, we stick to the classic version made with ground lamb, infused with aromatic herbs and mixed vegetables, creating a filling and flavorful meal perfect for any occasion. The mashed potato topping is rich and buttery, creating the perfect contrast to the savory meat base. Shepherd’s Pie is a wonderful way to use leftovers and is a family favorite that brings warmth to the table.
Ingredients:
For the meat filling:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1 ½ pounds ground lamb
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh thyme (or ½ tsp dried thyme)
- 1 teaspoon fresh rosemary (or ½ tsp dried rosemary)
- 1 cup beef or lamb stock (low sodium)
- Salt and black pepper to taste
For the mashed potato topping:
- 2 pounds potatoes (Yukon Gold or Russet), peeled and cut into chunks
- 4 tablespoons unsalted butter
- ½ cup whole milk (warm)
- ¼ cup heavy cream (optional, for extra creaminess)
- Salt to taste
- Freshly ground pepper
- ½ cup grated cheddar cheese (optional, for topping)
Instructions:
1. Prepare the Mashed Potatoes:
- Place the peeled and chopped potatoes in a large pot and cover with cold water. Add a generous pinch of salt.
- Bring to a boil over medium-high heat, then reduce to a simmer and cook until the potatoes are fork-tender (about 15-20 minutes).
- Drain the potatoes well and return them to the pot.
- Add the butter, warm milk, and cream (if using). Mash until smooth and fluffy. Season with salt and pepper to taste.
- Set aside.
2. Make the Meat Filling:
- Preheat the oven to 400°F (200°C).
- In a large skillet or sauté pan, heat the olive oil and butter over medium heat.
- Add the chopped onions and cook for about 3-4 minutes until translucent.
- Stir in the garlic and carrots and cook for another 5 minutes until softened.
- Add the ground lamb, breaking it up with a spoon, and cook until browned all over and no longer pink (about 7-8 minutes).
- Drain excess fat if necessary.
- Stir in the tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Mix well.
- Pour in the stock and bring to a simmer. Let the mixture cook for 10 minutes, allowing the flavors to meld and the sauce to reduce slightly.
- Stir in the frozen peas and corn. Cook for another 2-3 minutes.
- Remove from heat and taste to adjust seasoning.
3. Assemble the Shepherd’s Pie:
- Spoon the meat filling into a baking dish (an 8×8-inch or similar size works well).
- Spread the mashed potatoes evenly over the meat mixture. Use a fork to create ridges on the surface for a nice texture.
- If using, sprinkle the top with grated cheddar cheese for a golden, crispy finish.
- Place the dish on a baking sheet to catch any drips and bake for 20-25 minutes, or until the top is lightly golden and the filling is bubbling.
- Broil for 2-3 minutes at the end for extra browning if desired.
4. Serve:
Let the Shepherd’s Pie rest for 5–10 minutes before serving. This helps the layers set and makes it easier to slice. Serve hot with a side of green salad or crusty bread.
Tips & Variations:
- Substitute lamb with ground beef for a Cottage Pie version.
- Add mushrooms for a richer, earthier flavor.
- For a lighter topping, try mashed cauliflower or sweet potatoes.
- Make ahead and refrigerate for up to 2 days before baking.
This Shepherd’s Pie is more than just comfort food—it’s a timeless classic that brings warmth and satisfaction to every meal. Whether served on a chilly evening or as a crowd-pleasing family dinner, it’s sure to become a favorite in your kitchen.