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!
Karen says
This is divine. Only used 500g of lamb mince but apart from that, made as per recipe. Two thumbs up!!
Imogen Owens says
I think that this is the best respie I’ve ever see or read
Steven Julians says
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
Twisties says
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.
Michelle says
I don’t know where you get this idea. I don’t know of anyone who does this. You are just incorrect.
Kathy says
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.
Steven Julians says
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
Shelley Wilson says
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.
Anna says
Dinner winner! especially loved by my 15 month old daughter who ate two bowlsfull. Will definitely make this recipe again:)
Jessie James says
Definitely on the rotation. Didn’t have wine, didn’t matter. Still delish.
Sharon Mobilia says
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.
Molly says
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!!
R says
Amazing! Little bit time consuming but definitely worth it!
Ian says
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.
Devlyn Stockton says
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.
Blitzo says
Wow! easy to prepare ahead.
Sarah says
Great recipe! Nagi always delivers!
Added a little extra worcestershire sauce.
Trevor says
Delicious. I only used 1/2 an onion and sherry instead of typical red wine.
Mel says
I cooked this last night for my family of 5 and it was thoroughly enjoyed by all. I thought I’d have lots of leftovers, but it was enjoyed so much that there’s only a little left for lunch today! Thanks Nagi for another winner!
Kristina says
Hi! There’s a typo in the recipe. It says “1.2kg (2.2 lb)” for the potatoes. But 1.2kg is 2.6 lbs.
Pat says
Nagi you are the only resource I use on the entire internet for recipes because I’ve learned that yours are simply the best. As a chef, I often need recipes for this or that, Thanks for always being there for me😋. To think that your website is just available, for free, to everyone😂
Jason says
Making this again!
Tracey says
Unbelievably good and so simple, loved by all!
Broken Veneers says
Absolute winner! My teenage son loved it (so it must be amazing). We always have all these ingredients in our pantry, fridge and freezer so it’s a brilliant go-to option if we haven’t been shopping. So full of flavour and very filling. Thank you!