Shepherd’s Pie is a traditional British dish that layers savory ground lamb in a rich, herb-infused gravy with tender vegetables, all topped with a golden crust of buttery mashed potatoes. The name “Shepherd’s” refers to the use of lamb, distinguishing it from “Cottage Pie,” which uses beef. This dish is beloved for its rustic charm and versatility—it’s a complete meal in one pan, and it’s just as good reheated the next day.
The base is a savory lamb filling simmered with onions, carrots, garlic, and peas, thickened with a touch of flour and enriched with tomato paste, Worcestershire sauce, and herbs like rosemary and thyme. The topping is a cloud of mashed potatoes, whipped with butter and cream until silky smooth, then baked until golden and slightly crisp on top.
Ingredients:
For the mashed potato topping:
- 1.5 pounds (about 700g) russet or Yukon Gold potatoes, peeled and cubed
- ¼ cup (60ml) half-and-half or milk
- 2 tablespoons (30g) unsalted butter
- 1 egg yolk (optional, for richness)
- Salt and black pepper, to taste
For the lamb filling:
- 2 tablespoons canola or olive oil
- 1 medium onion, finely chopped
- 2 carrots, peeled and diced
- 2 cloves garlic, minced
- 1.5 pounds (680g) ground lamb
- 2 tablespoons all-purpose flour
- 2 teaspoons tomato paste
- 1 cup (240ml) chicken or beef broth
- 1 teaspoon Worcestershire sauce
- 2 teaspoons fresh rosemary, chopped (or 1 tsp dried)
- 1 teaspoon fresh thyme leaves (or ½ tsp dried)
- ½ cup frozen peas
- ½ cup corn kernels (optional)
- Salt and pepper, to taste
Instructions:
1. Make the mashed potatoes:
Place the peeled and cubed potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender, about 15–20 minutes. Drain well and return to the pot. Add butter, half-and-half, and egg yolk (if using). Mash until smooth and creamy. Season with salt and pepper to taste. Set aside.
2. Prepare the lamb filling:
In a large skillet or sauté pan, heat the oil over medium heat. Add the chopped onion and carrots, and cook for 5–7 minutes until softened. Stir in the garlic and cook for another minute.
Add the ground lamb and cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if needed. Sprinkle in the flour and stir to coat the meat and vegetables. Cook for 1–2 minutes to eliminate the raw flour taste.
Stir in the tomato paste, broth, Worcestershire sauce, rosemary, and thyme. Bring to a simmer and cook for 10–15 minutes, until the mixture thickens slightly. Stir in the peas and corn, then season with salt and pepper to taste.
3. Assemble the pie:
Preheat your oven to 400°F (200°C). Spoon the lamb mixture into a 2-quart baking dish or deep pie dish. Spread the mashed potatoes evenly over the top, starting from the edges to seal in the filling. Use a fork to create ridges on the surface for extra crispiness.
4. Bake:
Place the dish on a baking sheet to catch any drips. Bake for 20–25 minutes, or until the top is golden and the filling is bubbling around the edges. For an extra golden crust, broil for 2–3 minutes at the end—just keep a close eye on it.
5. Serve:
Let the pie rest for 5–10 minutes before serving. Garnish with chopped parsley or a sprinkle of grated cheese if desired.
Tips & Variations:
- Make it ahead: Assemble the pie and refrigerate for up to 2 days before baking.
- Vegetarian twist: Swap lamb for lentils and mushrooms for a hearty meatless version.
- Cheesy topping: Mix shredded cheddar into the mashed potatoes for extra richness.
- Add wine: A splash of red wine in the filling adds depth and complexity.
This Shepherd’s Pie is the kind of dish that brings people together—humble, hearty, and full of flavor. Want to try a fusion version next, like a curried lamb pie or a sweet potato topping? I’ve got ideas simmering already. 🥔🥕🍖✨
Let’s keep the comfort food coming!
You can also check out Alton Brown’s version for a slightly different take.