Shepherd’s Pie Recipe

Shepherd’s Pie is a classic and comforting dish featuring a layer of savory minced meat (traditionally lamb, but often beef is used, in which case it’s called Cottage Pie) cooked with vegetables in a rich gravy, topped with a layer of creamy mashed potatoes that is then baked until golden brown and bubbly. It’s a hearty and satisfying one-dish meal perfect for a cozy dinner.  

Ingredients:

For the Meat Layer:

  • 1 tablespoon olive oil
  • 1 pound ground lamb or beef
  • 1 onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced  
  • 2 cloves garlic, minced  
  • 1 teaspoon dried rosemary  
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 1 tablespoon all-purpose flour
  • 1 cup beef or lamb broth
  • 1 tablespoon tomato paste
  • 1/2 cup frozen peas (optional)  
  • 1/4 cup chopped fresh parsley (optional)

For the Mashed Potato Topping:

  • 3 pounds potatoes (such as Russet or Yukon Gold), peeled and quartered
  • 1/2 cup milk or cream
  • 4 tablespoons butter
  • Salt and pepper to taste
  • Optional: 1/2 cup grated cheese (cheddar, Gruyere, etc.)

Instructions:

  1. Prepare Potatoes: Place the peeled and quartered potatoes in a large pot of cold, salted water. Bring to a boil and cook until tender when pierced with a fork, about 15-20 minutes. Drain well and return to the pot.
  2. Make Mashed Potatoes: Mash the cooked potatoes with the milk or cream, butter, salt, and pepper until smooth and creamy. If using cheese, stir it in until melted. Set aside.
  3. Brown the Meat: Heat the olive oil in a large, oven-safe skillet or Dutch oven over medium heat. Add the ground lamb or beef and cook, breaking it apart with a spoon, until browned. Drain off any excess grease.
  4. Sauté Vegetables: Add the chopped onion, diced carrots, and diced celery to the skillet with the cooked meat. Cook for 5-7 minutes, until the vegetables begin to soften.  
  5. Add Garlic and Herbs: Stir in the minced garlic, dried rosemary, and dried thyme. Cook for 1 minute more, until fragrant.
  6. Make the Gravy: Sprinkle the flour over the meat and vegetables and stir well. Cook for 1 minute. Gradually stir in the beef or lamb broth and tomato paste. Bring to a simmer, stirring constantly, until the gravy thickens. Season with salt and pepper to taste.
  7. Add Peas and Parsley (Optional): Stir in the frozen peas and chopped fresh parsley (if using).
  8. Top with Mashed Potatoes: Spread the prepared mashed potatoes evenly over the meat mixture in the skillet. You can create swirls or patterns with a fork for a more decorative topping.
  9. Bake: Transfer the skillet to the preheated oven at 375°F (190°C) and bake for 20-30 minutes, or until the mashed potato topping is golden brown and slightly crispy and the filling is bubbly.
  10. Rest and Serve: Let the Shepherd’s Pie stand for a few minutes before serving. Garnish with extra fresh parsley, if desired.

Tips and Notes:

  • Meat Choice: Traditionally, Shepherd’s Pie is made with lamb, and Cottage Pie is made with beef. You can use either or even ground turkey or a vegetarian substitute.
  • Vegetable Variations: Feel free to add other vegetables like mushrooms, corn, or green beans to the meat mixture.
  • Potato Topping Variations: You can enrich the mashed potatoes with cheese, sour cream, or an egg yolk for extra creaminess.
  • Make Ahead: You can prepare the meat filling and mashed potatoes separately ahead of time, store them in the refrigerator, and assemble and bake the pie when ready to serve.
  • Freezing: Shepherd’s Pie freezes well. Assemble the pie in a freezer-safe dish, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator and bake as directed, adding about 15-20 minutes to the baking time.  

Enjoy this comforting and flavorful Shepherd’s Pie!

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