Shepherd’s pie is a traditional British-style bake of seasoned ground lamb and vegetables in gravy, covered with mashed potatoes and browned in the oven. Families vary the vegetables and seasonings, but this version keeps the filling savory and substantial, with a crisp, golden potato top.
Ingredients
- 2½ lb (1.1 kg) floury potatoes, such as russets, peeled and cut into even chunks
- 1½ lb (680 g) ground lamb
- 1 medium yellow onion, about 1 cup (150 g) finely diced
- 2 medium carrots, about 1 cup (130 g) finely diced
- 1 celery stalk, about ½ cup (50 g) finely diced
- 1 cup (150 g) frozen peas
- 2 tbsp (30 ml) neutral oil
- 2 tbsp (30 g) tomato paste
- 2 tbsp (16 g) all-purpose flour
- 1½ cups (360 ml) beef or lamb stock, preferably lower-sodium
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (1 g) chopped fresh rosemary, or ½ tsp (0.5 g) dried rosemary
- 1 tsp (1 g) chopped fresh thyme leaves, or ½ tsp (0.5 g) dried thyme
- 1½ tsp (9 g) fine salt, divided, plus more to taste
- ½ tsp (1 g) ground black pepper, plus more to taste
- 4 tbsp (57 g) unsalted butter, divided
- ⅓ cup (80 ml) whole milk, warmed
- ½ cup (50 g) finely grated mature Cheddar, optional
Instructions
- Prepare the ingredients. Set out a 2-quart (2-liter) baking dish and heat the oven to 400°F (200°C). Peel and cut the potatoes into evenly sized chunks. Dice the onion, carrots and celery, and measure out the remaining ingredients. Getting everything ready first helps the filling cook evenly and keeps the assembly straightforward.
- Cook the lamb filling. Heat the oil in a large, deep skillet or Dutch oven over medium heat. Add the onion, carrots and celery and cook for 7–8 minutes, stirring occasionally, until softened but not deeply browned. Add the lamb, breaking it into small pieces with a spoon. Cook for 8–10 minutes, stirring and turning the meat until no pink remains. Check several pieces with a food thermometer: ground meat must reach the USDA FSIS safe minimum of 160°F (71°C). Carefully drain excess fat if the pan has more than a thin coating, leaving enough to keep the filling moist.
- Build the gravy. Stir the tomato paste into the lamb and vegetables and cook for 1 minute. Sprinkle in the flour and stir for another minute so it coats the mixture. Slowly pour in the stock while stirring to prevent lumps, then add the Worcestershire sauce, rosemary, thyme, 1 teaspoon of the salt and the pepper. Bring to a gentle simmer and cook uncovered for about 12 minutes, stirring now and then, until the gravy thickens enough to cling to the meat. Stir in the frozen peas for the final 2 minutes. Taste and adjust the seasoning. The mixture should be moist, not soupy; it will continue to thicken in the oven.
- Boil the potatoes. Put the potato chunks in a large saucepan and cover with cold water by about 1 inch (2.5 cm). Add the remaining ½ teaspoon of salt. Bring to a boil, then reduce the heat to maintain a steady simmer. Cook for 15–20 minutes, until a knife slides easily into the largest piece. Drain well and return the potatoes to the warm pan for a minute so excess moisture can evaporate. This small pause helps prevent loose, watery mash.
- Mash and assemble. Add 3 tablespoons (43 g) of the butter and the warm milk to the potatoes. Mash until smooth, seasoning with a little more salt if needed. Avoid vigorous beating, which can make potatoes gluey. Spoon the lamb filling evenly into the baking dish. Spread the mash over it from edge to edge, sealing it against the sides so gravy is less likely to bubble up. Roughen the surface with a fork to create ridges that brown. Dot with the remaining 1 tablespoon (14 g) butter; scatter over the Cheddar if using.
- Bake and rest. Set the dish on a rimmed baking sheet in case the gravy bubbles over. Bake at 400°F (200°C) for 25 minutes, until the filling is bubbling at the edges and the potato topping has golden peaks. If you want more color, broil briefly while watching closely so the top does not scorch. Let the pie rest for 10 minutes before serving; the filling settles and is easier to portion after resting.
Tips
- Use the right potato texture. Floury potatoes mash into a light topping, while waxier varieties tend to stay dense. If using Yukon Gold potatoes, mash gently and add the milk a little at a time; the result will be creamier and slightly less fluffy.
- Keep the gravy thick. The filling should hold together on a spoon before it goes into the dish. If it still looks thin after simmering, cook it for a few more minutes before adding the peas. A watery filling can make the potato layer slide when you serve it.
- Choose a practical stock substitute. If lamb stock is difficult to find, beef stock works well and gives the gravy a robust flavor. Vegetable stock is also possible, though the filling will taste lighter. Worcestershire sauce is widely available; if you cannot find it, use a little soy sauce and a small splash of vinegar, knowing that the flavor will be less tangy and complex.
- Make the top easy to brown. Spread the mash all the way to the edge and rough up its surface with a fork. Smooth mash still tastes good, but the ridges catch more heat and develop more crisp, golden edges.
Serving Suggestions
Serve the pie hot, spooning through the potato topping into the lamb and gravy beneath. It is filling enough to be a main course on its own, but a green vegetable makes a fresh contrast. Try steamed cabbage, green beans, broccoli or peas, or serve a simple salad with a sharp vinaigrette to balance the richness.
For a traditional-style plate, add a small jug of extra gravy if you have some, and offer mint sauce or a spoonful of sharp English mustard at the table. These are optional accompaniments rather than requirements. If serving a crowd, let the pie rest in its dish and bring it to the table with a broad serving spoon; individual portions hold together better once the first few servings have been removed.
Variations
Shepherd’s pie is made with lamb; a closely related British comfort-food dish made with ground beef is generally called cottage pie. You can use the same quantities and method with beef, checking that the ground meat reaches 160°F (71°C). The flavor will be beefier and less distinctly lamb-like. For a deeper gravy, replace up to ½ cup (120 ml) of the stock with additional stock rather than adding extra liquid, and simmer until the filling is thick.
For more vegetables, add ½ cup (75 g) diced mushrooms with the onion and carrots, or replace some of the peas with corn. These additions make the filling sweeter or more earthy, so taste and adjust the pepper and salt. A pinch of ground black pepper or a little extra thyme is also welcome. To make the topping without dairy, use unsweetened plant milk and a suitable dairy-free butter alternative; check the seasoning carefully because the flavor and richness can vary by product.
Cheddar is optional and is not necessary for a good crust. Leave it off for a simpler potato topping, or mix a little grated cheese into the mash for a richer result. Some cooks use a layer of sliced potatoes instead of mash, but that changes the texture and needs enough time for the slices to become tender. For this recipe, keep the slices thin and check them with a knife before serving.
Storage and Reheating
Let leftovers cool briefly, then refrigerate them within 2 hours of cooking in a covered container or in the covered baking dish. Store for 3–4 days. For easier reheating, divide the pie into individual portions before chilling. Do not leave the pie at room temperature for an extended period, and do not rely on its smell or appearance alone to determine whether stored leftovers are safe.
Reheat individual portions in a microwave until steaming throughout, turning or stirring the filling partway through if needed. To reheat a larger portion, cover the dish with foil and warm it in a 350°F (175°C) oven until hot in the center, then uncover it for a few minutes to crisp the top. Check leftovers with a food thermometer and reheat them to 165°F (74°C), the USDA FSIS temperature for reheated leftovers. Freeze cooled portions in airtight, freezer-safe containers for up to 2–3 months for best quality; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Is shepherd’s pie made with lamb or beef?
Shepherd’s pie traditionally refers to a pie topped with mashed potatoes and filled with lamb. The similar version made with ground beef is commonly called cottage pie. Everyday recipes vary, so you may see the names used loosely, but the distinction is helpful when choosing meat.
Can I make this pie ahead of time?
Yes. Prepare the filling and mash, assemble the pie, cover it and refrigerate it for up to 24 hours before baking. Because it starts cold, it may need extra oven time; bake until bubbling in the center and hot throughout, rather than relying only on the stated 25 minutes. Avoid leaving the assembled dish out for more than 2 hours.
Why is my shepherd’s pie watery?
The filling may not have simmered long enough, or the potatoes may have held too much water after boiling. Simmer the gravy until it clings to the meat, drain the potatoes thoroughly and let them steam dry briefly in the warm pan. Resting the baked pie for 10 minutes also helps the layers settle before serving.
Do I have to use cheese on top?
No. Cheddar adds a savory, browned layer, but the pie works well with buttered mashed potatoes alone. For a crisp surface without cheese, rough the mash with a fork and dot it with butter before baking.
Can I freeze shepherd’s pie?
Yes. Freeze it after it has cooled, either as individual portions or as a whole pie in a freezer-safe dish. Thaw it in the refrigerator before reheating for more even warming, and heat leftovers to 165°F (74°C). The potato topping may be slightly softer after freezing, but the filling remains suitable for a make-ahead meal.
Related
- British Sausage Rolls: A Crisp, Savory Pastry Recipe
- British Hotpot Recipe with Tender Lamb and Crisp Potatoes
- Homemade British Banger Recipe: Juicy, Savory Sausages
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).