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!
As far as flavour goes this recipe is more than 5/5 stars but there’s a few things I found a bit inaccurate: 1) to make this recipe gluten free you’d also have to find gluten free Worcester. The common L&P brand has malt vinegar which isn’t gluten free. 2) Unless you’re Houdini, prep time is far more than 10 mins. 3) copied the consistency shown in the video (and actually simmered for an additional 10 mins) but it was still too soupy, tasted fine but once you took the first scoop out all the meat out from under the potatoes 3) cooked for 50 mins and my crust still wasn’t as brown as shown (yes I used butter and parm as recommended). But with those few tweaks, it’s amazing!
This recipe looks delicious and I can’t wait to try it! Is there a certain type of wine you would reccomend using with the beef? Thanks!
Hi Celeste, I usually get wine from the discount bins at my local store – N x
This had the nicest flavour of any Shepherd’s pie I’ve ever made! And I’ve made many many shepherds pies! I added zucchini, cauliflower to the beef mince with chicken stock and white wine (used what I had at home). Simmered for a couple of hours. My teenager had 2 helpings! Thanks for such an awesome site, I’m working through the recipes!
Sounds delicious Megan – a great way to add extra veg!!
What size dish should I use to bake it in?
Very, very, delicious!
A new familie favourite, which I make over and over Again.
Thank you!
Awesome Sandra!
Sorry 1 more question: Would you not precook the Beef separately to enable draining some of the fat before mixing the onion, garlic, carrots,celery,thyme and rosemary?
Hi Chris, I don’t bother, our beef is fairly lean here – but you could use lean beef if you’re conscious of the fat in it 🙂
I have enough beef to double the recipe and put into separate containers. Do you think it will be okay to make one mix of everything and simple halve it before the oven stage?
Yes definitely! Enjoy!
Have made this a few times now and it is always delicious!
That’s SO GREAT to hear Mark – N x
Mmmmm
Another amazing recipe, thankyou so much!!
You’re so welcome Yvonne!
I haven’t made this yet but I will soon. I love cottage pie and this looks absolutely delish!!
You’ll love it Phyllis, I can’t wait for you to try it! ❤️
Was delicious 😋
I’m so glad you loved it!
I just wanted to take some time to appreciate the recipes you post . I regularly use your recipes to cook different cuisines.
Last night , I cooked Shepherd’s Pie and it was outstanding .
I did substitute with turkey mince instead of lamb . Chicken Broth instead of beef broth , Vegeta stock powder instead of beef bullion perfect bake cheese instead of parmesan cheese. It is only because I didn’t have the mentioned ingredients and wanted to stick the ones I had in the pantry / fridge .
I must say , the results were outstanding .
Thank you Nagi for yet another perfect recipe.
That’s so great to hear Meena!
Hi nagi, thank you for your awesome recipes, they never fail!! My husband said this was the best shepherds pie he’s ever had. So easy to make!
Wahoo, thanks for the feedback Joanna!
Hi Rebecca, that doesn’t sound right at all although it is supposed to be soft, not sloppy. Did you make any changes or substitutions to the recipe bu any chance? – N x
This pie is great comfort food. I paid attention to the hints given and it turned out just like the photos. Perfect for the sudden cold snap. Thanks Nagi
That’s awesome to hear Kerrie! ❤️
Hi Nagi,
I picked your recipe, because of the very easy step by step directions and great video…and the fantastic ingredients! So glad I did, because this meal was perfectly delicious and savory!! I am now a believer and will try your other recipes.
Thanks so much for letting me know John ❤️
Hi Nagi! Thanks for the awesome recipe. I made the filling last night and it tastes delicious. Question, will red potatoes do for the topping? Thanks.
Hi Julie, I’ve used red potatoes before as a last resort and that has worked fine – N x