Classic Shepherd’s Pie Recipe

A serving of shepherd's pie on a plate next to a casserole dish of shepherd's pie and vegetables.

5 from 1 vote

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.

Prep Time25

Cook Time1 45

Rest Time10

Total Time2 20

Course: Main Course

Cuisine: American

Keyword: how to make shepherd's pie, shepherd's pie, shepherd's pie recipe

Servings: servings

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 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 tomato paste
1 tablespoon all-purpose flour
kosher salt to taste
1 cup dry red wine
3 cup good-quality chicken broth
2 tablespoon Worcestershire sauce
⅓ cup frozen peas

Mashed Potato Topping:

1.75 pound Yukon Gold potato
⅔ cup unsalted butter
⅓ cup whole milk warmed
2 large egg yolk
kosher salt to taste

For Topping:

3½ tablespoon unsalted butter frozen
½ cup Parmesan cheese finely grated

US Customary - Metric

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