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!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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 so much and use it at least once a month! I always add a tablespoon of mint sauce to the base once it’s reduced down and ready to cool, it really compliments the lamb mince while not overpowering the dish (I only use 500g of mince when I make it so would add more if strictly following the recipe).
Also if I don’t have beef stock, I add some beef gravy granules to the stock cube mix. Amazing dish, thank you Nagi!
I used mashed sweet potatoes and its so good!
Thanks Nagi!
Sweet potato and lamb are amazing together! N x
This is my go to Shepard’s pie I’ve made it 2x & loved it. Making it tomorrow for my parents!
I made this recipe the other night at the request of my fiancée. It was delicious!! I had extra ingredients on hand so I ended up doubling the recipe, thinking that we could freeze some for another night. It was so good though that we ended up eating all the leftovers :). Can’t wait to make it again.
I’ve made this twice so far, love it! Next time I’ll cook the mixture for less than 30 mins, just so that the gravy runs a little bit more 🙂
I made this pie last night and it was delicious. My husband loved it and said it was better than any restaurant. However I made a couple of changes: I didn’t have celery so put in some small, sliced mushrooms and sauteed them lightly after sauteeing the onion, garlic, carrot, and herbs, and before adding the lamb mince. I added a bit too much salt when doing the final seasoning, so I added a tablespoon (approx) of balsamic vinegar and a tablespoon (approx) of red wine vinegar which toned the saltiness down nicely. I also encased the mix in puff pastry top and bottom, and served the mashed potato on the side (hey, I like puff pastry). I served it with your ‘Sauteed Garlic Spinach’ as suggested. Yum!
This is amazing!!!! I cut corners by using Simply mashed potato’s. I followed recipe but added ingredients. I added an 8 oz can of corn with the peas. Before I put casserole in fridge I put a nice layer of cheddar cheese. Then added the potato’s on top. If using ready made potato’s like bob evans or simply… microwave them so easy to spread. This a definite favorite! Thanks!!!
Love the looks of this recipe! Shepherd’s pie makes for a wholesome and filling dinner and goes well on its own. 🙂
Thank you Jaya! It is definitely comfort food!! N x
I always make Gary Rhodes’ version, and it’s by far the best I have ever tried, but I will be giving this one a go tonight.
You are so right in cooling the meat filling before attempting to spread on the mashed potatoes. I like to make in individual gratin dishes because spooning it out of one big dish always seems to make it look messy.
Hi Nagi. Can you used left over roast lamb for this recipe? x
Try this one! https://www.goodfood.com.au/recipes/recipetin-eats-x-good-food-pulled-lamb-moussaka-20210329-h1uwjf N x
The best Shepherds/cottage pie I’ve made, and I’ve made a couple of hundred I reckon!
It’s next level Niga.
Thankyou for all your recipes. Easy to follow and haven’t looked back since discovering Recipe Tin.
Yummm! Thanks for an awesome recipe. I’ve never made it with lamb before but I’m sold! I could eat this whole thing myself!
Nailed it! Made this tonight, and is far far better than how I’ve made it before. It takes a little longer but is well worth the effort. I’ve never thought to use red wine in shepherds pie before, but it took it to another level and was awesome. Your recipes never fail me Nagi!
This recipe is so hearty and delicious! I substituted the lamb mince for turkey mince (as I don’t eat red meat) and it was sensational. Will definitely be making this again and again 🙂
Nagi, I have to say you are my go to whenever I type in a recipe I will always click your site. Yet to try a recipe of yours that isn’t delicious. Thankyou so much
Another winner, Nagi. Thank you so much, this is delicious. I also wanted to say how thankful I am for your recipes. They have really helped my family through some tight spots.
OMG love this recipe – will keep this one on rotation, family loves it, very tasty.