My classic shepherd’s pie recipe is made with a rich, savory lamb and vegetable filling, fluffy buttery mashed potatoes, and a golden Parmesan topping. Hearty, comforting, and surprisingly easy to prepare, it’s a crowd-pleasing dish perfect for everything from weeknight dinners to holiday celebrations and family gatherings.
Shepherd’s pie is one of the ultimate comfort foods, alongside other favorites like lasagna, spaghetti bolognese, and even tomato soup and grilled cheese. Originating in the United Kingdom and Ireland, the dish started out as a budget-friendly way for households to reuse leftover roasted meat and has since become a staple in homes and restaurants around the globe.
Traditionally, shepherd’s pie is made with minced lamb, though you’ll find plenty of versions made with lean ground beef. Versions with beef are technically considered cottage pie, but the ingredients and cooking methods outside of the protein are largely the same. For this recipe, I’m sticking with tradition, using lamb, and adding a few touches that elevate the flavors even further. Once baked, the dish is rich, savory, buttery, cheesy, and impossible to resist.
Ingredients and Notes
See the recipe card below for the complete ingredient list and instructions.
- Ground Lamb – I recommend using lamb with ten percent fat to add flavor to the base without making it overly greasy.
- Mixed Vegetables and Aromatics – Shallots, carrots, celery, and garlic create the aromatic base of the filling. I also like to include peas for a pop of color and a touch of sweetness.
- Tomato Paste – This adds depth to the filling and helps thicken the mixture without making the flavor overly tomato-heavy.
- Fresh Herbs – Fresh thyme and rosemary pair well with the lamb and add a bright, aromatic taste that rounds out the dish nicely.
- Red Wine – This adds acidity and depth to the filling. Use a dry red wine that you enjoy drinking on its own.
- Worcestershire Sauce – A little goes a long way in adding savory, umami flavor and balancing the richness of the lamb.
- Chicken Broth – This forms the base of the sauce and simmers down to create a flavorful gravy. Use a good-quality chicken broth for the best flavor. I recommend low-sodium options so you have more control over the saltiness of the dish.
- Flour – All-purpose flour helps thicken the sauce so the filling holds together instead of becoming soupy.
- Mashed Potatoes – You can use any leftover creamy mashed potatoes, like my creamy Yukon Gold mashed potatoes. However, I typically make a simple mash topping using potatoes, butter, milk, and egg yolks. I recommend using Yukon Gold potatoes instead of Russet potatoes for a buttery taste and the creamiest texture. The egg yolks also help give the mash a great color and add an incredible, rich flavor.
- Frozen Unsalted Butter – Grating butter over the potatoes adds even more richness and helps the surface brown and crisp in the oven.
- Parmesan Cheese – Grated over the dish before baking, this adds a salty, nutty finish and helps create a beautiful golden crust. Cheddar cheese tastes great, too, for a sharper, tangier taste.
How to Make Shepherd’s Pie
1. Cook the Lamb
2. Make the Mashed Potatoes
3. Assemble the Shepherd’s Pie
Nick’s Tips for Success
- Brown the lamb in batches if needed. Give the meat enough room to make contact with the pan so it caramelizes instead of steaming.
- Cut the vegetables finely. A small, even dice helps the vegetables soften quickly and blend seamlessly into the filling.
- Let the filling cool slightly before topping. Allowing a skin to form over the lamb mixture makes it easier to add the mashed potatoes without them sinking into the filling.
- Avoid overmixing the potatoes. Beat the ingredients just until incorporated. Overworking the potatoes will cause them to release excess starch and become gummy.
- Broil carefully. If you want more color after baking, place your shepherd’s pie under the broiler briefly to achieve a golden brown topping. Just be sure to keep a close eye on it to prevent burning! One to two minutes should be all you need.
Classic Shepherd’s Pie Recipe
This classic shepherd’s pie features a rich lamb and vegetable filling topped with buttery mashed potatoes, Parmesan, and grated butter. Baked until bubbling and golden brown, it’s the ultimate hearty comfort food.
Equipment
- 1 Deep Sided Saucepan
- 1 Strainer
- 1 Wooden Spoon or Spatula
- 1 Ovenproof Baking Dish
- 1 Piping Bag and Nozzle (Optional)
- 1 Baking Tray
- 1 Drum Sieve or Ricer
- Parchment Paper
- 1 Silicone Spatula
- 1 Medium Saucepan
- 1 Small Saucepan
- 1 Grater
- 1 Large Baking Tray
Ingredients
Lamb Filling:
- 1.65 pound (750 gram) ground lamb, preferably 10% fat
- 2 carrot, peeled and finely diced
- 2 celery stalk, peeled and finely diced
- 2 shallot, finely diced
- 2 garlic clove, crushed
- 2 sprig fresh thyme, leaves picked and chopped
- 2 sprig fresh rosemary, leaves picked and chopped
- 2 teaspoon (10 gram) tomato paste
- 1 tablespoon (8 gram) all-purpose flour
- kosher salt, to taste
- 1 cup (250 milliliter) dry red wine
- 3 cup (700 milliliter) good-quality chicken broth
- 2 tablespoon (30 milliliter) Worcestershire sauce
- ⅓ cup (50 gram) frozen peas
Mashed Potato Topping:
- 1.75 pound (800 gram) Yukon Gold potato
- ⅔ cup (150 gram) unsalted butter
- ⅓ cup (80 milliliter) whole milk, warmed
- 2 large egg yolk
- kosher salt, to taste
For Topping:
- 3½ tablespoon (50 gram) unsalted butter, frozen
- ½ cup (50 gram) Parmesan cheese, finely grated
Instructions
Prepare the Lamb Filling:
- Heat a deep-sided sauté pan over medium heat. Once hot, add the ground lamb and cook, breaking it apart and allowing it to brown and caramelize.1.65 pound ground lamb
- Meanwhile, cut the carrots and celery into a fine five-millimeter dice. Finely dice the shallots, crush the garlic, and pick and finely chop the thyme and rosemary.2 carrot, 2 celery stalk, 2 shallot, 2 garlic clove, 2 sprig fresh thyme, 2 sprig fresh rosemary
- Set a strainer over a bowl and drain the browned lamb, reserving some of the rendered fat.
- Return the pan to the heat and add a small amount of the reserved lamb fat. Add the shallots, carrots, celery, garlic, thyme, and rosemary. Cook until the vegetables begin to soften.
- Stir in the tomato paste, flour, and a pinch of salt. Cook for about 30 seconds.2 teaspoon tomato paste, 1 tablespoon all-purpose flour, kosher salt
- Return the lamb to the pan. Pour in the red wine and simmer until reduced by about half.1 cup dry red wine
- Add the chicken broth. Reduce the heat to low and simmer for about 30 minutes, or until the liquid has reduced by roughly half and thickened into a rich sauce.3 cup good-quality chicken broth
- Stir in the Worcestershire sauce and frozen peas. Taste and adjust the seasoning as needed.2 tablespoon Worcestershire sauce, ⅓ cup frozen peas
- Transfer the filling to an oven-safe baking dish. Let it cool slightly until a skin begins to form over the surface. This helps prevent the mashed potatoes from sinking into the filling.
Prepare the Mashed Potatoes:
- Preheat the oven to 350°F (180°C).
- Place the whole potatoes on a baking sheet and bake for about 60 minutes, or until completely tender.1.75 pound Yukon Gold potato
- While still hot, pass the potatoes through a drum sieve onto a sheet of parchment paper. Alternatively, pass them through a potato ricer.
- Transfer the potatoes to a clean saucepan. While still hot, beat in the butter with a silicone spatula until incorporated.⅔ cup unsalted butter
- Warm the milk in a small saucepan or microwave. Gradually add it to the potatoes, beating until smooth and fully incorporated.⅓ cup whole milk
- Add the egg yolks and beat until incorporated. Season to taste with salt.2 large egg yolk, kosher salt
- Transfer the mashed potatoes to a piping bag fitted with a star tip. Alternatively, spoon the potatoes directly over the filling and spread them evenly, then rough up the surface with a fork to create ridges that will crisp as they bake.
Assemble and Bake:
- Increase the oven temperature to 400°F (200°C).
- If using a piping bag, pipe the mashed potatoes in a spiral pattern over the lamb filling until completely covered.
- Using a microplane or fine grater, evenly grate the frozen butter over the potatoes. Sprinkle the Parmesan evenly on top.3½ tablespoon unsalted butter, ½ cup Parmesan cheese
- Place the baking dish on a large baking sheet to catch any filling that bubbles over.
- Bake for 25-30 minutes, or until the filling is bubbling and the potato topping is golden brown.
- For additional browning, broil for one to two minutes, watching closely to prevent burning.
- Let the shepherd’s pie rest for ten minutes before serving.
Video
Notes
*If doubling the recipe, use a larger baking dish or divide the shepherd’s pie between two dishes to ensure even cooking. If tripling the recipe, divide the filling and mashed potatoes between multiple baking dishes. Adjust the ingredient amounts accordingly and add extra baking time as needed, baking until the filling is hot and bubbling and the potatoes are golden brown.
Mincing your own lamb: If you prefer to grind the lamb yourself, cut about two pounds (900 grams) lamb shoulder into two-inch (five-centimeter) pieces. Arrange the lamb on a baking sheet and freeze for about ten minutes to firm it slightly. Grind into a clean bowl using a meat grinder fitted with a medium grinding plate.
No piping bag? Simply spoon the mashed potatoes over the filling and spread them evenly. Drag a fork across the surface to create peaks and ridges that will brown and crisp in the oven.
Make ahead: Prepare the lamb filling and mashed potatoes, assemble the pie, cover, and refrigerate for up to one day. When ready to serve, add the butter and Parmesan and bake until hot and bubbling. You may need to add a few extra minutes to the baking time if baking directly from the refrigerator.
Storage: Store leftover shepherd’s pie in an airtight container in the refrigerator for up to four days. Reheat individual portions in the microwave or warm larger portions in the oven at 350°F (180°C) until heated through.
Nutrition
Serving: 1serving, Calories: 828kcal, Carbohydrates: 34g, Protein: 30g, Fat: 61g, Saturated Fat: 32g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 20g, Trans Fat: 1g, Cholesterol: 234mg, Sodium: 773mg, Potassium: 1149mg, Fiber: 5g, Sugar: 6g, Vitamin A: 5138IU, Vitamin C: 33mg, Calcium: 198mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Truly the BEST comfort food!