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 love this recipe. I used to make this recipe exactly with no alterations and my husband and I loved it, but just recently I decided to add panetta to it and wow the flavor kicked to a whole new level!
I do have a question for you Nagi, I wanted to make it for a company potluck, however, I need to figure out a way to keep the dish warm since we don’t have a kitchen at the office. So I was wondering, is there a way that I can make everything then assemble it in a slow cooker, then cook/bake the item in the slow cooker?
I’ve never tried sorry Madison, you won’t get the golden top unfortuantely in the slow cooker and the meat won’t reduce as the temperature is too low. The only way I can think that you may be able to do it is if your slow cooker pot is oven proof – assemble and bake then keep warm in the slow cooker to serve. N x
This is one of the best Shepherd’s pie recipe that I’ve made. It is so delicious, everyone who has tried it loves it. Thank you for providing really clear instructions.
I love hearing this Lorraine, thanks so much!! N x
I’ve made this a couple of times now and it’s a hit with the family! Tonight I’m making it for my dad so let’s see if he approves too 😉 so easy and delicious 🤤
Fingers crossed Lauren – I’m sure it will be a hit! N x
Hi! I have beef broth and everything else but no bullion cube. Suggestions? Thank you!
Hi Courtney, you’re going to need some extra salt and a big splash of Worcestershire to compensate for not having the bullion cubes. Enjoy! N x
I add sooo much more Worcestershire sauce 😅😅 just tip it in there … and some more for good luck!
Cooked exactly as per recipe, didn’t have any wine so left it out. Meal was spot on my partner loved it Thks Nagi
The son made this the other night for his learning to cook night meals. Simply amazing! The son knocked it out of the park with your help!! Goes to show how well you share your recipes when a 17yo learning to cook can nail it!
That’s awesome Serena!!! WHat’s the next recipe he’s cooking for you?! 😉 N x
Tonight its learning how to pan fry salmon!!
So good! I didn’t have time to cook the sauce for 30 mins so I only did it for 15, it was still amazing and a big hit with the whole family!
I have made this a dozen times… it fills the kitchen with delicious aromas. It tastes like a cosy hug. Perfect for a winter night or just comfort food for the family.
*I make this dairy free too. Using soy milk and Nutalex Buttery margarine in the mash potato.
Making this with venison tonight. Adding some bacon to increase the fat content slightly
Just a quick remark on the GF version: Worcestershire sauce is not gluten free.
Hence, if making a GF version for someone coeliac, omit the Worcestershire sauce as it contains vinegar made from wheat or barley.
You can buy gluten free Worcestershire sauce from Coles. Using it tonight
This is the best Shepherd’s Pie I’ve ever made. Finally commenting after making five times. Just perfect. Thanks Nagi.
Woah what a compliment, thanks so much Lynn! N x
Delicious flavours and very easy to make. Didn’t have to many any adjustments to the recipe.
*make
This is the best shepherd’s pie recipe that I’ve tried. I haven’t had trouble with not cooking the filling before putting the potatoes on top. I used to make this with beef but lamb is just incredible and I wouldn’t go back. Thanks!!
*cooling the filling- it’s supposed to say cooling geeZ
Can you delete my comment so I can edit and re post
What would you call the dish if you use part beef/part lamb??That’s what I did. Yum. Love the tip for letting mix cool before spreading the mashed tatters🤟
Delicious! I’m so glad you enjoyed it Melissa! N x
This is a great recipe, flvours are just perfect! I used sweet potato for the topping because that’s how we roll and it was amazing. Even the grandies loved it and that is saying something!
Hey Nagi, I made this tonight for the first time ever making a “Cottage Pie” and it did not disappoint!!! Very Good!
This recipe was perfect. I used a Dutch oven to cook the meat part. I had heirloom carrots and 2 bunches of celery. I added some hot paprika and forgot the frozen peas and It was delicious. Thank you Nagi.
Haha, I read this comment and thought: I shouldn’t forget the peas! Guess what, I forgot the peas.. Also added some smoked paprika, good idea Adeline!
I caramelized the tomato paste with the sofrito, and also added some miso, and at the end, I stirred in a dollop of butter to make it extra creamy. So good!
Great recipe Nagi!