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 Shepard’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!
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!)
MORE CLASSICS WE’LL LOVE FOREVER
- Meatloaf
- Beef Stroganoff
- Roast Chicken in Garlic Herb Butter
- Spaghetti Bolognese
- Beef Pot Roast and Beef Stew
MORE COSY PIES
- Chicken Pot Pie
- Cottage Pie (beef)
- Chunky Beef and Mushroom Pie
- Fish Pie
- Leftover Turkey Pot Pie with Garlic Bread Topping
- Browse all cosy Winter Warmers
Shepherd’s Pie Recipe
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)
- 750 g / 1.5 lb ground lamb (mince) OR beef
- ¼ cup / 35g flour , plain/all purpose
- ¼ cup / 55g tomato paste
- 2 cups / 500 ml beef stock / broth
- 1/2 cup / 125 ml 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
- 1.2 kg / 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. Updated for housekeeping matters January 2019 – no change to recipe.
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, and I’m happy to report that 6 months on, he is back to his wild antics at the beach!
Thanks Nagi for another wonderful recipe. I just happened to have some homemade lamb stock in the freezer and used it instead of beef broth. Didn’t add the beef bouillon as I was using lamb stock but otherwise followed the recipe as written. Love the gluten free instructions in the notes. Will definitely make this again!!! Thx.
How do you recommend reheating the leftovers? (Btw this is delicious!)
Oh Nagi, how do you do it? Another winning recipe my whole family enjoyed – thank you 😊
Awesome, thanks so much for letting me know!
Delicious recipe! I substituted ground beef and my whole family loved it.
Hi Rachel, yes you can definitely sub with beef (then you have a Cottage pie). I’m so happy you loved it!
It is delicious! Very creamy! Thank you for sharing this recipe. My 3 year old son loved it too!!!
I’m so happy you love it!
I made the filling this morning during baby’s nap and prepped my potatoes. It cooled all day until I added the potatoes (with cheese!) and baked it. Three pans, cheap ingredients, quiet kids devouring supper full of veggies is a big win for me. I added mushrooms as I had some needing to be used. I never thought I liked shepherds pie but this was amazing! This might even be in the regular rotation now. Next time I’ll double the recipe and make one to freeze! Thanks!
It’s the perfect freezer meal! I’m so glad it was a hit Michelle ❤️
I made this last night and it was very good, but took 2 hours from prepping to being finished cooking. Probably will not make again since it required so much time.
Hi Kelly, sorry you found it too long to make. I usually make a big batch of things like this I can freeze for later – makes it all worthwhile ☺️
Didn’t have peas, and used beed not lamb (so cottage, not Shepherd’s)- the most delishous thing I’ve made in ages. I’ve had many cottage pies, none as flavorful as this! Thanks so much.
Wahoo that’s so great to hear Kate!
Hi so is it going to be in a 1.5 liter dish or 1.5 quart dish? Thank you!
Hi Wilson, 1.5L is almost the same in quarts – N x
I made mine with deer meat (“venison”), so we called it “Cabin Pie.” Very tasty.
Made this for my family with a beef/pork mix, and they LOVED it! Followed the recipe except I added a can of corn and a cup of sweet baby peas, and it was delicious. I broiled it for a few minutes at the end to crisp up the top. Fantastic, definitely a new family fave! Thanks for sharing 🙂
I did this yesterday with 2/3 lamb and 1/3 beef becuase I didn’t buy enough lamb. I didn’t have any Rosemary so used a teaspoon(total) of Thyme and used two tablespoons of red wine vinegar instead of the red wine – I think this made a difference actually and I’ll do it again.
It was, easily, the best shepherds pie I have every made or I think had. Every mouthful made me shake my head. Letting the meat cool off is key and as there is none left I’m gong to do another batch tonight so I have some in the freezer!
Great recipe and great technique – thank you 🙂
I’m so glad you loved it!!
Hello! I *just* made this recipe (as in its cooling off on the counter right now!)
I’m excited to eat it, I substituted flour for almond flour, I had to use a bit more than called for to get the desired consistency. It smelled so good as it was cooking in the oven!
I also added savoury to the recipe as I thought I didn’t have any rosemary, it should still taste delicious!
I also read the comments about not adding red wine, I just left it out
I hope you love it!!
This was great followed recipe your tips were very helpful. Better than my old one
A lovely shepherds pie recipe. I had a kilo of sweet potatoes so used those but I think they overpowered the overall flavour so next time I’ll use white potatoes. I only used half the wine as for some reason I can always taste red wine in recipes, I think halting that liquid also helped to ensure that the meat mixture was nice and thick – we really enjoyed this recipe, it’s a keeper! Thanks Nagi x
Awesome Suzie, sounds like you nailed it ❤️
Hi Nagi am keen to cook this delicious looking comfort food for our daughter who’s had a very tough week. We are staying in her house so although I have two lots of Worcestershire sauce at home, there’s none here and I don’t think she’ll use it if I buy it. I looked up substitutes but they are all so complicated. Any suggestions? She is a coeliac so no gluten permitted. Thank you in advance 😊
Hi Rose, I’d just leave it out if that’s the case ☺️