Shepherd's Pie Recipe
Savory ground lamb and vegetables under a creamy mashed potato topping, baked until bubbling with lightly golden peaks.
Contains: Milk · Wheat
Check the labels of the stock and Worcestershire sauce you use. Formulations vary, and some Worcestershire sauces contain fish or other allergens.
WHY IT WORKS
Why This Recipe Works
01
Savory Lamb Filling
Ground lamb, carrots, onion, tomato paste and herbs simmer with stock into a rich filling that stays thick enough to support the potato topping.
02
Creamy Mashed Potatoes
Well-drained potatoes mashed with butter and warm milk stay smooth and creamy without turning loose or watery.
03
Golden, Crisped Peaks
Roughing the mashed potatoes with a fork creates ridges that brown at the tips while the filling bubbles underneath.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
- Lamb Filling
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- Mashed Potato Topping
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Method
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Heat the oven to 425°F. Lightly grease a 9 by 9-inch baking dish. Put the potatoes in a large pot, cover with cold water and bring to a boil.
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Reduce the heat to a steady simmer and cook the potatoes for 15 to 18 minutes, until a fork slides easily into the centers.
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Drain the potatoes thoroughly, return them to the hot pot and let them steam dry off the heat for about 1 minute. Add the butter, warm milk, 1/2 teaspoon (tsp) salt and 1/4 teaspoon (tsp) black pepper, then mash until smooth and creamy without overworking.
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While the potatoes cook, heat the olive oil in a large skillet over medium-high heat. Add the ground lamb and cook for about 6 to 8 minutes, breaking it into small pieces, until browned and the thickest pieces reach 160°F. Spoon off excess fat if needed.
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Add the onion and carrots to the lamb and cook for about 6 to 8 minutes, stirring occasionally, until softened. Add the garlic and cook for about 30 seconds.
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Stir in the tomato paste and flour and cook for 1 minute. Gradually stir in the stock, Worcestershire sauce, thyme, rosemary, 3/4 teaspoon (tsp) salt and 1/2 teaspoon (tsp) black pepper. Simmer for 8 to 10 minutes, stirring occasionally, until thickened enough that a spatula leaves a brief trail across the skillet. Stir in the frozen peas.
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Spread the lamb filling evenly in the prepared baking dish. Spoon the mashed potatoes over the top, starting around the edges, then spread them into an even layer. Drag a fork lightly across the surface to create ridges.
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Bake for 20 to 25 minutes, until the filling is bubbling around the edges and the potato ridges are lightly golden.
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Remove from the oven and let the shepherd's pie rest for 10 minutes before serving.
COOKING GUIDANCE
Practical Cooking Notes
Make Ahead
Assemble the cooked lamb filling and mashed potato topping, cover and refrigerate for up to 24 hours. Bake from cold, allowing about 10 to 15 extra minutes if needed, and heat the center to 165°F before serving.
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Adapt This Recipe
Change the quantities, measurements, pan, cooking method or ingredients, then turn what you need into a shopping list.
Recipe Notes
Ingredient Notes
Ground lamb gives shepherd’s pie its defining flavor. Russet or Yukon Gold potatoes both work well for the topping; drain them thoroughly and let excess steam escape before mashing so the topping stays fluffy rather than watery.
Useful Substitutions
Ground beef can replace the lamb, but the dish is then more accurately called cottage pie. Chicken or vegetable stock can replace beef stock, although the filling will taste lighter. Check the label of any Worcestershire sauce you use for product-dependent allergens.
INGREDIENT QUALITY
Quality Note
Drain the potatoes thoroughly and let them steam dry in the hot pot for about 1 minute before mashing. Excess water can make the topping loose and reduce the lightly crisped ridges that form in the oven.
SPEND LESS
Cost-Saving Tip
Ground lamb is usually the most expensive ingredient here. Compare the price per pound and freeze any unused lamb from a better-value larger pack; standard potatoes and frozen peas keep the rest of the dish economical.
COOKING TIPS
Tips
Brown the Lamb Well
Let the lamb brown and excess moisture cook off before adding the vegetables. This gives the filling a deeper savory flavor and prevents it from becoming watery.
Dry the Potatoes
After draining, return the potatoes to the hot pot for about 1 minute so excess moisture can steam away before you add the butter and milk.
Keep the Filling Thick
Simmer until the filling is thick enough that a spatula leaves a brief trail across the skillet. A loose filling can make the potato topping sink.
Rough Up the Topping
Drag a fork lightly across the mashed potatoes before baking. The ridges catch more oven heat and develop lightly golden, crisped tips.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Refrigerate shepherd’s pie within 2 hours in a covered, shallow container and use it within 3 to 4 days.
Freezing
Once fully cooled, wrap the whole pie or individual portions well and freeze in an airtight container. For best quality, use within about 3 months and thaw overnight in the refrigerator.
Reheat in the Oven
Cover the pie or portion and warm at 325°F until the center reaches 165°F. Uncover for the last few minutes if you want the potato topping to dry and lightly crisp again.
Reheat in the Microwave
Cover a portion and heat in short intervals until hot throughout and the center reaches 165°F. Let it stand briefly before eating so the heat distributes evenly.
ESTIMATED PER SERVING
Nutrition
1 of 6 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Shepherd’s Pie FAQs
What is the difference between shepherd’s pie and cottage pie?
Shepherd’s pie is made with lamb, while the closely related beef version is generally called cottage pie. This recipe keeps ground lamb as the defining meat.
Can I make shepherd’s pie ahead of time?
Yes. Assemble the cooked filling and mashed potato topping, cover and refrigerate for up to 24 hours. Bake from cold, allowing about 10 to 15 extra minutes if needed, until the center reaches 165°F.
Why is my mashed potato topping sinking?
The filling is usually too loose or the mashed potatoes are too wet. Simmer the filling until clearly thickened, drain the potatoes thoroughly and spoon the topping on gently before spreading it.
Which potatoes work best for shepherd’s pie?
Russet potatoes make a fluffy topping, while Yukon Gold potatoes make a creamier, slightly richer mash. Either works well as long as the potatoes are drained thoroughly before mashing.
Can I freeze shepherd’s pie?
Yes. Cool it promptly, wrap it well and freeze the whole pie or individual portions. For best quality, use within about 3 months, thaw in the refrigerator and reheat to 165°F.
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