Shepherd S Pie Recipe

A classic, hearty shepherd's pie with a savory minced lamb and vegetable filling topped with creamy mashed potatoes — perfect for family dinners and make-ahead meals.

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Course: Main Course

Cuisine: British

Keyword: shepherd s pie, shepherd's pie recipe, lamb pie, cottage pie, mashed potato topping, comfort food

Prep Time: 25

Cook Time: 45

Total Time: 1 10

Servings: servings

Calories: 520kcal

Ingredients

1 1/2 lb 680 g minced lamb (or ground beef for cottage pie)
2 tbsp olive oil
1 large onion finely chopped
2 carrots diced
2 celery stalks diced
2 cloves garlic minced
2 tbsp tomato paste
1 cup 240 ml beef or lamb stock
1/2 cup 120 ml red wine (optional)
1 cup frozen peas
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary crushed
Salt and black pepper to taste
2 lb 900 g potatoes, peeled and chopped
4 tbsp butter
1/3 cup 80 ml milk (more as needed)
1/2 cup grated cheddar optional
1 egg yolk optional

Instructions

Peel and chop potatoes, place in salted water and boil until tender (15–20 minutes).
While potatoes cook, heat oil in a large skillet over medium-high heat.
Add onion, carrot and celery; sauté 6–8 minutes until softened.
Stir in garlic and tomato paste; cook 1 minute until fragrant.
Add minced lamb; break up and brown thoroughly, about 6–8 minutes.
Pour in wine (if using) and cook until reduced by half.
Add stock, Worcestershire sauce, thyme and rosemary; simmer 10 minutes to reduce and thicken.
Stir in frozen peas, adjust seasoning with salt and pepper, then remove from heat.
Mash drained potatoes with butter and milk until smooth; stir in cheddar and egg yolk if using.
Spread meat filling in a baking dish, top evenly with mashed potatoes and create peaks with a spoon.
Bake at 200°C (400°F) for 20–25 minutes until top is golden and filling bubbles; let rest 5 minutes before serving.

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