Shepherd’s Pie is the sort of food that brings a smile to everyone’s face! That saucy, deeply flavourful filling, that creamy potato topping, and that awesome golden cheese crust.…
While Shepherd’s Pie is traditionally made with lamb, beef is just as tasty in this recipe. This is a timeless classic – make this once and you’ll make it over and over again!
Shepherd’s Pie
When I shared my Cottage Pie on Facebook, there was almost an all out cyber-war about whether it was in fact Cottage Pie or Shepherd’s Pie. 😂
So let me just answer the burning question first, to get that out of the way:
What’s the difference between Shepherd’s Pie and Cottage Pie??
Cottage Pie is made with beef and Shepherd’s Pie is made with lamb.
Shepherds herd sheep. Not cows. That’s how I remember it!!
Other than beef vs lamb, they are essentially exactly the same recipe.
So a Shepherd’s Pie made with beef is Cottage Pie, and Cottage Pie made with lamb is Shepherd’s Pie!
What is Shepard’s Pie
If you’re new to Shepherd’s Pie (also spelled Shepard’s Pie), let me be the first to welcome you to your new favourite comfort food. Essentially, it’s lamb and veggies smothered in a gravy – and who doesn’t love an excuse for tons and tons of gravy?
All those times you were limited to just a small drizzle on a few slices of roast lamb because there wasn’t enough to go around… Bah! This is how you get your gravy fix!!
How to make Shepherd’s Pie
A really good Shepherd’s Pie should always start with a soffrito – that is, onion, garlic, carrots and celery sautéed on a lowish heat until sweet. It’s the secret to a great flavour base that’s a technique used widely by many cuisines, such as Italian cooking (for example, this Italian Shredded Beef Ragu).
After this, we cook the ground / mince meat – traditionally lamb but equally delicious made with beef – before adding flour (which thickens the sauce) and gravy flavourings (beef broth, tomato paste, beef bouillon cube, Worcestershire sauce and red wine which is optional).
Simmer until the sauce is thickened, spread in a baking dish then top with creamy mashed potato (the creamier = easier to spread). To make the top beautifully golden and extra crispy, I like to drizzle with a bit of butter and parmesan. You’ll see how amazing it looks when it comes out of the oven in the recipe video!
What to serve with Shepherd’s Pie
When it comes to choosing sides for your Shepherd’s pie, try Glazed Roasted Carrots or perhaps Sautéed Garlic Spinach. The only other thing you need is a glass of red and a crackling fire…
Tips for making Shepherd’s Pie
There are a few stages to making Shepherd’s Pie, but it’s a straightforward recipe. There’s just two little things that you don’t see in most recipes, little things that bugged me:
-
Cool the filling before topping with potato: It thickens and makes it easier to spread the potato across the top and it stops the potato weeping into the filling;
-
Creamier mashed potato = easier to spread and just an all round better eating experience. I just don’t like dry, very firm mash. When I break through the mash, I want it to be borderline collapsing, rather than being able to cut cleanly through it like cake.
I stress again – these are little things that bug me, so feel free to by-pass them! – Nagi x
PS One last time – Cottage Pie is made with beef. Shepherd’s Pie is made with lamb! 😂 (Shepherd’s herd SHEEP!)
Watch how to make it
Sometimes it helps to have a visual, so watch me make this Shepherd’s Pie recipe!
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Shepherd's Pie
Ingredients
- 1 1/2 tbsp olive oil
- 2 garlic cloves , minced
- 1 onion , finely chopped
- 1 carrot , finely chopped
- 1 rib celery , finely chopped
- 3/4 tsp each dried thyme and rosemary (or 2 sprigs fresh thyme + 1 sprig rosemary)
- 750g (1.5 lb) ground lamb (mince) OR beef
- 1/4 cup (35g) flour , plain/all purpose
- 1/4 cup (55g) tomato paste
- 2 cups (500ml) beef stock / broth
- 1/2 cup (125ml) red wine (or water)
- 1 beef bouillon cube , crumbled
- 1 tbsp Worcestershire sauce
- 2 dried bay leaves
- Salt and pepper
- 1 cup frozen peas
Mashed Potato
- 1.2kg (2.2 lb) potatoes, peeled and cut into 2.5cm / 1" cubes
- 2/3 cup (165 ml) milk (whole or low fat)
- 2 tbsp (30g) butter
Crust
- 2 – 3 tbsp grated parmesan , optional
- 2 tbsp (30g) butter , melted
- Fresh thyme leaves, optional garnish
Instructions
- Heat oil in a large skillet over medium high heat. Add onion and garlic, cook for 1 minute. Then add carrots, celery, thyme and rosemary. Cook for 3 minutes or until softened and sweet.
- Turn heat up to high. Add lamb and cook, breaking it up as you go, until browned.
- Add flour and mix in. Add tomato paste, broth, red wine, bouillon cube, Worcestershire sauce and bay leaves. Stir well.
- Bring to simmer, then turn down heat so it is simmering rapidly - I have it on medium. Cook for 30 minutes, stirring occasionally, until it reduces down to a thick gravy consistency (Note 1) (see video).
- Adjust salt and pepper to taste. Transfer Filling to 1.5 litre / quart pie baking dish. Stir through peas. Cover, then refrigerate to cool for 1 - 2 hours or overnight (optional, Note 2)
Assemble:
- Preheat oven to 180C/350F.
- Cook potatoes in boiling water for 15 minutes or until soft. Drain then return to pot on turned off stove. Allow to steam dry for 30 seconds or so (Note 3).
- Add butter and mash until melted, then add milk, salt and pepper. Mash until it's soft and smooth (ie spreadable, but not sloppy), adjusting with a touch more milk if required.
- Spread mash onto pie, use a fork to draw squiggles over the surface. Sprinkle with parmesan, drizzle with butter.
- Bake for 30 - 40 minutes or until deep golden on top and bubbling on the edges. Stick a knife into the middle to ensure it is piping hot.
- Stand for 5 minutes before serving, garnished with fresh thyme leaves if desired.
Recipe Notes:
Nutrition Information:
Originally published June 2018. modified January 2019, and updated March 2020. No change to recipe!
More cosy pies!
Life of Dozer
Flashback to when Dozer destroyed his ACL (rear knee) back when I first shared this recipe in June 2018. He underwent surgery and was 2 weeks into a 4 month recovery period, and under strict instructions to remain confined to a small space.
It was very challenging for this highly active dog. But his patience was rewarded, he is back to his wild antics at the beach!
I prepared this for tonight’s dinner. I only had 500g beef mince so I threw in about 1/4 cup of red lentils to bulk it up a bit. I did have to add a splash more water to the sauce as it was cooking.
I’ve made this at least 20 times. My grand kids love it and I take one to my in-laws every few weeks. I add a bit more flour to firm up the gravy a touch but that’s it. Thanks.
Wow! easy to prepare ahead.
I cooked this last night for my family of 5 and it was thoroughly enjoyed by all. I thought I’d have lots of leftovers, but it was enjoyed so much that there’s only a little left for lunch today! Thanks Nagi for another winner!
Hi! There’s a typo in the recipe. It says “1.2kg (2.2 lb)” for the potatoes. But 1.2kg is 2.6 lbs.
Nagi you are the only resource I use on the entire internet for recipes because I’ve learned that yours are simply the best. As a chef, I often need recipes for this or that, Thanks for always being there for me😋. To think that your website is just available, for free, to everyone😂
Making this again!
Unbelievably good and so simple, loved by all!
Absolute winner! My teenage son loved it (so it must be amazing). We always have all these ingredients in our pantry, fridge and freezer so it’s a brilliant go-to option if we haven’t been shopping. So full of flavour and very filling. Thank you!
My family loved this. Although I didn’t put the meat mixture in the fridge. I just filled the baking dish and let it cool for about 15-20 minutes while I washed up and made the mask. Then I only had to bake it for about 15-20 minutes with the grill.
One of my kids ate it again for breakfast!
That’s great Nicole! Enjoy!! N x
10/10 your recipes never let me down!
Thank you so much 🥰
That’s lovely Jorja! Thank you for letting me know!! N x
Absolutely Fantastic 🥰 Cheers Nagi x
Woo hoo!! I am glad that you enjoyed it Rob!! N x
Delicious, thank you for another fab recipe
I am happy that you liked it Kerrie! N x
Thankyou for emphasising that Shepard’s pie=sheep. I always feel so disappointed when food blogs and the general public think that cottage pie (beef) is the same as Shepard’s pie (lamb) and call their cottage pie Shepard’s pie. So thankyou again for emphasising that the type of meat makes all the difference in naming
It makes sense though doesn’t it?? Shepherd’s = sheep (lamb!)!! N x
Total sense 🙂
I make shepherds pie using left over slow roasted lamb adding in leftover gravy with the usual carrots onions celery
Yumm
It’s even better with slow roasted meat!! N x
Made with beef mince, absolutely delicious. The family devoured it with lots of compliments. I’ll be making this again!
I accidently bought lamb mince one week, actually, I bought two, thinking they were beef. We dont usually eat lamb so checked your recipes, found this one and made it up. My family absolutely loved it and my husband couldnt even tell it was lamb. Cooking it again…. and probably again
It is a classic! N x
Made it tonight. Was a very wet and cold weekend in Hong Kong so needed some comfort food.
My daughter loved the parmesan cheese topping, Was not sure why I needed to refrigerate the mixture but I did. And took out the bay leaves – am I meant to keep them in?