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
- 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:
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!
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!
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.
Thank you Pat. I made note of your instructions and will put them to good use.
Appreciated!
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!
what can i substitute Worchester sauce with?
Yummy wife gave it 10 out of 10
Hi, can I sub the red wine with white wine?
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.
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.
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.
Made with beef but tasted sensational packs a real flavour punch. Thanks Nagi another cracking recipe loved by the whole family.
This is divine. Only used 500g of lamb mince but apart from that, made as per recipe. Two thumbs up!!
I think that this is the best respie I’ve ever see or read
Given the Welsh affinity of leeks and lamb, I always sweat a chopped leek in the butter before stirring it through the mash prior to spreading it on top of the meat. If a few bits of leek poke through the top and become black, then all the better
Talk about health hazzard you dont cook raw meat with vegies, PLEASE PEOPLE!!! cook the meat separately and add to vegi mix. Other wise good recipe i made it using chicken mince really tasty.
I don’t know where you get this idea. I don’t know of anyone who does this. You are just incorrect.
I have done exactly that-sauté my onions, celery, carrots and then add my meat to cook for the past 51 years. Never has anyone ever gotten sick. This is the first time I hear that.
Irish stew is made with everything chucked into the pot raw to start with then slowly brought to a simmer and left for 3 hours or so
I think you might be confusing some basic food safety rules here. Millions, well, billions of humans all over the world cook like this, They aren’t dying like flies chucking some meat and veg in a pan and cooking it, and have for centuries.
Dinner winner! especially loved by my 15 month old daughter who ate two bowlsfull. Will definitely make this recipe again:)
Definitely on the rotation. Didn’t have wine, didn’t matter. Still delish.
I prepared this for tonight’s dinner. I only had 500g beef mince so I threw in about 1/4 cup of red lentils to bulk it up a bit. I did have to add a splash more water to the sauce as it was cooking.
I made this for a family dinner tonight and everyone said it was THE best shepard’s pie they’ve ever had. It’s so comforting and delicious- perfect for fall. I doubled the recipe so we’d have leftovers and used far more herbs than called for (both in quantity and variety), but really enjoyed the extra savory kick. Highly recommend this recipe!!
Amazing! Little bit time consuming but definitely worth it!
I’ve made this at least 20 times. My grand kids love it and I take one to my in-laws every few weeks. I add a bit more flour to firm up the gravy a touch but that’s it. Thanks.
Amazing as always!
Only question I have is the prep and cook time… it takes me an hour to prep an hour to cook the first half then 45 minutes in the oven. This happens with all the recipes I cook. What am I doing wrong?
Thank you in advance.
Wow! easy to prepare ahead.
Great recipe! Nagi always delivers!
Added a little extra worcestershire sauce.
Delicious. I only used 1/2 an onion and sherry instead of typical red wine.