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–+ servings

Shepherd’s Pie Recipe

Shepherd’s Pie is a classic comfort dish featuring a savory blend of ground lamb or beef, aromatic vegetables, and rich gravy, all topped with creamy mashed potatoes. Perfect for cozy dinners, this hearty pie is sure to delight with every bite.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: British
Ingredients Method Notes

Ingredients
  

  • 1.2 kg 2.2 lb potatoes, peeled and cut into 2.5cm / 1" cubes
  • 2 garlic cloves minced
  • 1 onion finely chopped
  • 1 carrot finely chopped
  • 1 rib celery finely chopped
  • 1/2 cup 125ml red wine (or water)
  • 2 tbsp 30g butter
  • 1/4 cup 35g flour, plain/all-purpose
  • 2 dried bay leaves
  • 2/3 cup 165 ml milk (whole or low fat)
  • 3/4 tsp each dried thyme and rosemary or 2 sprigs fresh thyme + 1 sprig rosemary
  • 1 1/2 tbsp olive oil
  • 750 g 1.5 lb ground lamb (mince) OR beef
  • 1/4 cup 55g tomato paste
  • 1 cup frozen peas
  • 1 tbsp Worcestershire sauce
  • 3/4 tsp cooking / kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp 30g butter, melted
  • 2 – 3 tbsp grated parmesan optional
  • Fresh thyme leaves optional garnish
  • 2 cups 500ml beef stock / broth
  • 1 beef bouillon cube crumbled
Mashed Potato
  • 2/3 cup 165 ml milk (whole or low fat)
  • 2 tbsp 30g butter
  • 1.2 kg 2.2 lb potatoes, peeled and cut into 2.5cm / 1" cubes
Crust
  • 2 – 3 tbsp grated parmesan optional
  • 2 tbsp 30g butter, melted
  • Fresh thyme leaves optional garnish

Method
 

  1. Heat olive oil in a spacious skillet over medium-high flame. Sauté the minced garlic and chopped onion for a minute. Incorporate the finely chopped carrot, celery, thyme, and rosemary. Cook for about 3 minutes until the vegetables are tender and aromatic.
  2. Increase the heat to high and add the ground lamb or beef, breaking it apart as it cooks, until it’s nicely browned. Mix in the flour thoroughly, then add the tomato paste, beef broth, red wine, crumbled bouillon cube, Worcestershire sauce, and bay leaves. Stir the mixture well.
  3. Bring to a gentle simmer, then reduce the heat to medium, allowing it to simmer for about 30 minutes. Stir occasionally until it thickens into a rich, hearty gravy (Note 1). Season with salt and pepper to taste. Transfer the filling into a 1.5-liter / 1.5-quart pie dish. Stir in the frozen peas. Cover and refrigerate for 1-2 hours or overnight for best results (Note 2).
Assemble:
  1. Preheat your oven to 180C/350F. Boil the potatoes for about 15 minutes until they’re soft. Drain them and return to the pot on the turned-off stove to steam dry for approximately 30 seconds (Note 3).
  2. Add butter to the potatoes and mash until melted. Pour in the milk, season with salt and pepper, and continue mashing until smooth and spreadable. Adjust the consistency with a bit more milk if needed.
  3. Spread the mashed potatoes over the meat filling, using a fork to create decorative swirls on the surface. Sprinkle with optional parmesan and drizzle with melted butter. Bake for 30-40 minutes until the top is golden brown and the edges are bubbling. Insert a knife in the center to ensure it’s thoroughly heated.
  4. Allow the pie to stand for 5 minutes before serving. Garnish with fresh thyme leaves if desired. Enjoy this comforting and hearty Shepherd’s Pie with your loved ones.

Notes

Carrots and celery create a flavorful mirepoix/soffritto base for this pie. They can be omitted if needed, but add 1 teaspoon of sugar instead.
  1. Sauce thickness: The sauce's thickness when you pour it into the dish will be the same after baking, as no steam escapes. Ensure it's the consistency you desire, avoiding a runny texture that turns into lamb soup.
  2. Cooling the filling: Cooling the filling prevents the potato topping from sinking in and makes it easier to spread. If pressed for time, chill the filling in the freezer while preparing the potatoes.
  3. Watery potatoes: Steam drying the potatoes is crucial to avoid excess liquid in the filling, which can make the sauce watery and the potatoes weepy. Always spread hot mash onto the pie; cold mash is difficult to spread.
  4. Variations: For a richer dish, add a handful of cheese (cheddar, gruyere, or Monterey Jack) to the potato mash. You can also reduce the lamb and add chopped vegetables like zucchini and spinach.
    • Gluten-Free Option: Skip the flour and use 2 tablespoons of cornstarch mixed with water. Add this to the sauce at step 4 to thicken. Also, omit Worcestershire sauce as it is not gluten-free.
  5. Make ahead instructions: Assemble the pie but don't bake it. Once cooled, refrigerate or freeze it. Thaw completely before baking as per the recipe, as baking from frozen takes too long.

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