Here’s a rich, comforting Shepherd’s Pie recipe — classic lamb filling topped with creamy mashed potatoes and baked until golden.
Traditional Shepherd’s Pie uses lamb. If made with beef, it’s technically called Cottage Pie.
🥧 Classic Shepherd’s Pie (Lamb Version)
Ingredients (Serves 4–6)
Meat Filling
- 1 lb (450g) ground lamb
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup diced carrots
- 1/2 cup peas
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp fresh thyme (or 1/2 tsp dried)
- 1/2–1 cup beef or lamb broth
- Salt & black pepper
- 1 tbsp olive oil
Mashed Potato Topping
- 2 lbs (900g) potatoes, peeled & cubed
- 4 tbsp butter
- 1/4–1/2 cup warm milk or cream
- Salt to taste
- Optional: 1/2 cup shredded cheddar cheese
Instructions
- Boil Potatoes
Cook potatoes in salted water 15–20 minutes until tender. Drain. - Cook Filling
- Heat olive oil in a skillet over medium heat.
- Add onion and carrots; cook 5 minutes.
- Stir in garlic; cook 30 seconds.
- Add lamb and brown thoroughly. Drain excess fat if needed.
- Stir in tomato paste, Worcestershire, thyme, salt, and pepper.
- Add broth and simmer 8–10 minutes until slightly thickened.
- Stir in peas; remove from heat.
- Mash Potatoes
Mash with butter, warm milk/cream, and salt until smooth and fluffy. - Assemble
- Preheat oven to 400°F (200°C).
- Spread meat mixture into a baking dish.
- Spoon mashed potatoes on top and smooth evenly.
- Use a fork to create ridges (helps browning).
- Sprinkle cheese if using.
- Bake
Bake 20–25 minutes until golden and bubbling.
Broil 2–3 minutes for extra browning.
Make-Ahead & Freezing
- Assemble up to 1 day ahead and refrigerate.
- Freeze unbaked or baked for up to 2 months.
If you’d like, I can also share:
- 🥕 A vegetarian version
- 🍠 Sweet potato topping variation
- ⚡ Quick 30-minute version
- 🧄 Extra-rich pub-style version
