Geoffrey Zakarian Shepherd's Pie Recipe

This shepherd’s pie, inspired by Geoffrey Zakarian’s approach, is a hearty and comforting casserole of seasoned ground lamb (or beef) in a rich gravy, topped with creamy mashed potatoes and baked until golden. It works beautifully because the layers are built with bold flavor—deeply browned meat, aromatic vegetables, and a silky potato topping that crisps at the edges. It’s a classic British-Irish pub dish that feels both rustic and refined, perfect for a family dinner or a cozy weekend meal.

Ingredients

2 lbs (900 g) ground lamb or ground beef (80/20)
2 tbsp (30 ml) olive oil, divided
1 large yellow onion, finely chopped (about 1½ cups / 190 g)
2 medium carrots, peeled and diced (about 1 cup / 130 g)
2 celery ribs, diced (about ¾ cup / 100 g)
3 cloves garlic, minced
2 tbsp (16 g) all-purpose flour
2 tbsp (30 g) tomato paste
1 cup (240 ml) beef or chicken broth, low-sodium
1 cup (240 ml) dry red wine (optional; use extra broth if omitting)
1 tsp (2 g) dried thyme
1 tsp (2 g) dried rosemary
1 bay leaf
1 tbsp (15 ml) Worcestershire sauce
1 cup (150 g) frozen peas
Salt and freshly ground black pepper, to taste
For the mashed potatoes:
2½ lbs (1.1 kg) Yukon Gold or russet potatoes, peeled and quartered
½ cup (120 ml) whole milk, warmed
4 tbsp (60 g) unsalted butter, melted
½ cup (50 g) grated Parmesan cheese (optional)
1 large egg yolk (optional, for richness)
Salt and white pepper, to taste

Instructions

Preheat your oven to 375°F (190°C).
Place the potatoes in a large pot, cover with cold salted water, and bring to a boil. Reduce to a simmer and cook until fork-tender, about 15–20 minutes. Drain well and return to the pot.
While the potatoes cook, heat 1 tablespoon of olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the ground lamb (or beef) and cook, breaking it up with a spoon, until browned and no longer pink, about 8–10 minutes. Use a slotted spoon to transfer the meat to a plate, leaving about 2 tablespoons of rendered fat in the pan (discard excess if there’s more).
Reduce heat to medium, add the remaining 1 tablespoon olive oil to the same pan. Add the onion, carrots, and celery. Cook, stirring occasionally, until softened, about 6–8 minutes. Add the garlic and cook for 1 minute more.
Stir in the flour and tomato paste, cooking for 1–2 minutes to remove the raw flour taste. Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pan. Let the wine reduce by half, about 3–4 minutes.
Add the broth, thyme, rosemary, bay leaf, Worcestershire sauce, and the reserved meat. Stir to combine. Bring to a simmer, then reduce heat to low and let it gently bubble for 10 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt and pepper to taste. Remove the bay leaf.
Stir in the frozen peas and cook for 2 minutes more. Turn off the heat.
Mash the drained potatoes with the warmed milk, melted butter, and Parmesan (if using). For a smoother texture, pass through a ricer or use a hand masher. If using the egg yolk, beat it in after the potatoes have cooled slightly (so it doesn’t scramble). Season with salt and white pepper.
Spoon the mashed potatoes over the meat mixture, spreading them to the edges to seal in the filling. Use a fork to create decorative peaks on top—these will crisp up nicely.
Place the skillet on a baking sheet (to catch any drips) and bake for 25–30 minutes, until the filling is bubbly and the potato topping is golden brown. If you want a darker top, broil for the last 2–3 minutes, watching closely.
Let rest for 10 minutes before serving. This allows the layers to set.

Tips

Use Yukon Gold potatoes: They have a buttery texture and hold up well; russets work too but can be drier—add a bit more milk if needed.
Don’t skip browning the meat: Getting a deep sear adds a ton of flavor. Don’t overcrowd the pan; work in batches if necessary.
Adjust the gravy thickness: If the filling looks too thin before baking, simmer it longer to reduce. If it’s too thick, add a splash of broth.
Make ahead: Assemble the pie (without baking), cover, and refrigerate for up to 24 hours. Add 10–15 minutes to the baking time when cooking from cold.

Serving Suggestions

Serve this shepherd’s pie as a complete meal on its own, but it pairs wonderfully with a simple green salad dressed with vinaigrette or steamed green beans. A glass of the same red wine used in the filling (like a Merlot or Cabernet) complements the richness. For a pub-style spread, offer crusty bread and a side of pickled beets or roasted Brussels sprouts.

Variations

Cottage Pie: Use ground beef instead of lamb for the classic British version.
Cheese-Topped: Sprinkle ½ cup (50 g) shredded cheddar or Gruyère over the potatoes before baking for a golden, cheesy crust.
Vegetarian: Replace the meat with 2 cups (300 g) cooked lentils or a mix of mushrooms and lentils. Use vegetable broth and omit the Worcestershire (or use a vegetarian version).
Sweet Potato Topping: Swap half or all of the potatoes for mashed sweet potatoes for a slightly sweet twist.
Add Herbs: Stir in fresh chopped parsley or chives into the mashed potatoes for extra freshness.

Storage and Reheating

Refrigerate leftovers in an airtight container within 2 hours of cooking. The pie will keep for up to 4 days. To reheat, place individual portions in the microwave or in a 350°F (175°C) oven for 15–20 minutes, until heated through to 165°F (74°C) as per USDA FSIS guidelines. You can also freeze the assembled, unbaked pie (wrap tightly in foil) for up to 3 months. Thaw overnight in the fridge before baking, adding about 20 minutes to the cooking time.

Frequently Asked Questions

Can I use ground turkey or chicken? Yes, but since they are leaner, add a tablespoon of olive oil or butter to the pan when browning, and consider adding a bit more broth to keep the filling moist.

Why is my mashed potato topping runny? This usually happens if the potatoes are overcooked and absorb too much water, or if too much milk is added. Drain them well and let them steam dry for a minute before mashing. Start with less milk and add more only if needed.

Can I make this without wine? Absolutely. Simply replace the wine with an equal amount of additional broth, plus a splash of balsamic vinegar or a teaspoon of red wine vinegar to mimic the acidity.

Do I have to use a cast-iron skillet? No, you can use any oven-safe pan or transfer the filling to a 9×13-inch baking dish before topping with potatoes. Just make sure the dish is deep enough to hold the layers.

How do I know when it’s done? The pie is done when the filling is bubbling around the edges and the potato top is golden brown. If you’re reheating leftovers, ensure the internal temperature reaches 165°F (74°C).

Can I prepare the components ahead of time? Yes, you can cook the meat filling and the mashed potatoes separately a day in advance. Store them in the fridge, then assemble and bake when ready—just add a few extra minutes to the baking time.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).

Geoffrey Zakarian Shepherd’s Pie Recipe