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Home Collections Winter Warmers

Shepherd’s Pie

By:Nagi
Published:3 Jan '19Updated:17 Jan '23
355 Comments
Recipe v Video v Dozer v

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!

Close up of spoon scooping Shepherd's Pie out of a white baking dish, fresh out of the oven

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!

Shepherd's Pie in a rustic bowl with a spoon, ready to be eaten

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!!

Preparation steps for Shepherd's Pie


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!

How to make Shepherd's PieOverhead photo of spoon scooping Shepherd's Pie out of baking dish, fresh out of the oven.

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:

  1. 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;

  2. 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!

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Close up of spoon scooping Shepherd's Pie out of a white baking dish, fresh out of the oven

Shepherd's Pie

Author: Nagi
Prep: 10 minutes mins
Cook: 1 hour hr 10 minutes mins
Total: 1 hour hr 20 minutes mins
Main Course
Australian, British, Western
4.95 from 126 votes
Servings5 - 6 people
Tap or hover to scale
Print
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Recipe video above. Shepherd’s Pie is one of those foods that brings a smile to everyone’s face – especially when you get seconds! While it's traditionally made with lamb, this is equally delicious made with beef (and makes it a Cottage Pie!) Terrific make ahead! GF option in Note 4.

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
  • 3/4 tsp cooking / kosher salt
  • 1/2 tsp black 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).
  • Add salt and pepper, taste, then add more if you like. Transfer Filling to 1.5 litre / 1.5 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:

* Carrots and celery are used to make a truly great mirepoix / soffrritto flavour base for this pie. However, they can be omitted, but add 1 tsp of sugar instead.
1. Sauce thickness - Whatever the thickness of the sauce when you pour it into the dish, that's what it will be once baked - no steam escapes while baking to allow it to reduce any further. So keep cooking until it's the consistency you want - you don't want it too runny otherwise it's like lamb soup! 
2. Cooling the filling ensures that the potato doesn't weep into the filling and makes it much easier to spread. If you are in a rush - as I often am - pop it in the freezer while you make the potato. That works pretty well.
3. Watery potatoes drops excess liquid into the filling which makes the sauce watery and can make the potatoes weep into the filling. So don't skip the step of steam drying the potatoes! Also, make sure the mash is hot when spreading onto the pie. Cold mash is hard and impossible to spread.
4. Variations: If I'm making this for company or am on a calorie-blow-out mission, I add a big handful of cheese into the potato (cheddar, tasty, gruyere, Monterey Jack). It doesn't need it, it's a bonus. 
For the filling, sometimes I reduce the amount of lamb and add chopped veggies like zucchini and spinach (frozen thawed or fresh).
GLUTEN FREE OPTION: Skip the flour. Use 2 tbsp of cornflour / cornstarch, mix with a splash of water. Stir into the sauce at step 4, it will thicken as it heats. Also skip the Worcestershire sauce, it's not GF.
5. Make ahead instructions: Fabulous for making ahead. Assemble pie but don't bake it. Once cool, then either refrigerate or freeze. Thaw if frozen (it will take way too long to bake from frozen) then bake as per recipe.
6. Nutrition per serving, assuming 5 generous servings.

Nutrition Information:

Calories: 653cal (33%)Carbohydrates: 14g (5%)Protein: 31g (62%)Fat: 50g (77%)Saturated Fat: 23g (144%)Cholesterol: 139mg (46%)Sodium: 742mg (32%)Potassium: 835mg (24%)Fiber: 1g (4%)Sugar: 5g (6%)Vitamin A: 2600IU (52%)Vitamin C: 6mg (7%)Calcium: 117mg (12%)Iron: 3mg (17%)
Keywords: Shepherd's Pie
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Originally published June 2018. modified January 2019, and updated March 2020. No change to recipe!

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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!

Dozer the golden retriever confined to a play pen

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Hi, I'm Nagi!

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355 Comments

  1. Karen says

    September 19, 2023 at 8:51 pm

    5 stars
    I have made this many times following recipe, but just made it with Nagi’s leftover Lamb Sharmara recipe which I did two days ago. Delicious

    Reply
  2. leeuk says

    September 19, 2023 at 3:06 am

    5 stars
    I use turkey mince chicken stock and chicken bouiliion and a few drops of liquid browning to get that dark colour also i use a strong cheddar for the crust just beacause that’s what i was brought up with here in the UK.
    Whole baby/mini carrots are also great,the smaller the better as you want to keep them whole if possible.

    Reply
  3. Alison says

    September 14, 2023 at 4:26 am

    5 stars
    Just made this tonight and it was a hit! Made it with lamb, so proper Shepherd’s Pie. I subbed celery for fennel as I didn’t want to buy a huge thing of celery for one dish – it was delish! Will definitely make it again.

    Reply
  4. Natalie says

    September 10, 2023 at 6:41 pm

    5 stars
    Phenomenal! Best SP I’ve ever had by far. I used leftover Romano cheese for the topping… did not disappoint.

    Reply
  5. Chels says

    September 6, 2023 at 8:59 pm

    5 stars
    Delish! So much flavour. I didn’t have enough potatoes so the top was mixed with pumpkin, we loved it! Served with steamed veg and had to stop myself from going back and polishing off the rest. Thanks Nagi!

    Reply
  6. Roberta Dinnie says

    August 26, 2023 at 9:59 pm

    Good recipe. I like my lamb sweet so I fried off some mint leaves in the oil before adding the meat then drizzled in a tablespoon of honey. Perfect, for my palate at any rate.

    Reply
  7. Shane Riordan says

    August 5, 2023 at 1:52 pm

    5 stars
    Once again thankyou.🥰

    Reply
  8. Ryan says

    June 17, 2023 at 7:35 pm

    5 stars
    Absolutely awesome, whole family loved it ❤️

    Reply
  9. Mark M says

    June 11, 2023 at 7:51 pm

    5 stars
    Loved, loved, loved this! As much we we loved it, though, there’s only three of us and that means a lot of leftovers. What are your thoughts on freezing the leftovers?

    Reply
  10. June says

    June 11, 2023 at 6:38 pm

    5 stars
    Made this for my grandmother as I thought it would be nice to revisit a dish from her youth and she adored it! I rather enjoyed it myself, and it came out looking great too.

    Reply
  11. Adriana Cester says

    May 21, 2023 at 8:59 pm

    5 stars
    A new thing has started in my family after my husband enjoys a dish that I have cooked from your vast array of recipes. He scores it out of 10! Needless to say this dish received a 10/10. What a brilliant dish. Full of flavours, wholesome and left overs for tomorrow nights dinner. Win win.
    As we say in my household,”recipe tin has done it again!” 😁 Thanks Nagi x

    Reply
  12. Pete says

    April 30, 2023 at 5:13 pm

    5 stars
    I nailed it on my very first attempt at it. I did do it going the traditional lamb way but hesitant that you can only buy the beef in the stock and bullion but OMG. Used the exact proportions … and even the cheese in the mash OMG lol.. This will definitely be my go to dish for pleasurable eating anytime ❤👍

    Reply
  13. Ebony says

    April 21, 2023 at 8:01 pm

    5 stars
    Absolutely delicious! Followed the recipe to a t and it turned out amazing. Had to have seconds 😋

    Reply
  14. Ron says

    April 21, 2023 at 1:31 am

    5 stars
    Gooooood…..I’ve had alot of Shepherds pie…..ie, Boy Scouts, etc,. an this one was on it…. :^)

    Reply
  15. DT says

    April 20, 2023 at 4:19 am

    5 stars
    Wish video reactions to meals made could be uploaded! So so good!

    Reply
  16. Deborah says

    April 12, 2023 at 8:16 am

    Hi, was wondering how I could adapt this recipe using leftover leg of lamb? I have a lot of meat left as company didn’t show up and thought this might be the way to go. Any ideas? Thanks!

    Reply
    • Pat Rolt says

      August 6, 2023 at 9:59 am

      Deborah – this is the quick and easy shepherd’s pie. Traditionally it was made from the leftover meat from the Sunday lamb roast. Just proceed as per Nagi’s instructions (minus the lamb) and set aside to cool. Remove the leftover lamb from the fridge and chop into bit size pieces and add lamb to the vegetables.

      Reply
      • Deborah says

        August 6, 2023 at 3:46 pm

        Thank you Pat. I made note of your instructions and will put them to good use.
        Appreciated!

        Reply
    • Paula says

      April 20, 2023 at 4:44 am

      Yes, I do it all the time with leftover roast lamb. Whizz it up in food processor and then add any leftover veges and gravy (or make fresh if none leftover) then top with mashed potato and cheese and bake for 30 mins. Delicious!

      Reply
  17. Irene Kng says

    April 6, 2023 at 11:19 pm

    5 stars
    what can i substitute Worchester sauce with?

    Reply
  18. Peter Tipper says

    April 5, 2023 at 8:24 am

    5 stars
    Yummy wife gave it 10 out of 10

    Reply
  19. Reem Lari says

    April 3, 2023 at 1:06 am

    Hi, can I sub the red wine with white wine?

    Reply
    • Adriana Cester says

      May 21, 2023 at 9:02 pm

      If you do not have red wine, substitute it with half a cup of stock in addition to the stock the recipe requires. So you will be adding 2 and a half cups of stock in total. This is what I did and it was perfect.

      Reply
    • Gavin says

      April 29, 2023 at 6:42 pm

      No it’s not possible, you must use red otherwise you’ll completely ruin the dish. In fact, if you’re not using.Penfolds Grange then it’s probably not worth attempting to make the dish.

      Reply
  20. Nicole says

    March 29, 2023 at 8:29 pm

    So so yummy! Made 2 serves and popped one in the freezer for a day when time is short. Made the beef version and used up all the leftover veg in my fridge. Love the new cookbook. Thanks Nagi.

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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