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Home Collections Winter Warmers

Shepherd’s Pie

By:Nagi
Published:3 Jan '19Updated:12 Apr '21
311 Comments
Recipe v Video v Dozer v

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!

Close up of spoon scooping Shepherd's Pie out of a white baking dish, fresh out of the oven

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!

Shepherd's Pie in a rustic bowl with a spoon, ready to be eaten

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!!

Preparation steps for Shepherd's Pie


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!

How to make Shepherd's PieOverhead photo of spoon scooping Shepherd's Pie out of baking dish, fresh out of the oven.

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:

  1. 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;

  2. 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.

Close up of spoon scooping Shepherd's Pie out of a white baking dish, fresh out of the oven

Shepherd's Pie

Author: Nagi
Prep: 10 mins
Cook: 1 hr 10 mins
Total: 1 hr 20 mins
Main Course
Australian, British, Western
4.93 from 96 votes
Servings5 - 6 people
Tap or hover to scale
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Recipe video above. Shepherd’s Pie is one of those foods that brings a smile to everyone’s face – especially when you get seconds! While it's traditionally made with lamb, this is equally delicious made with beef (and makes it a Cottage Pie!) Terrific make ahead! GF option in Note 4.

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:

* Carrots and celery are used to make a truly great mirepoix / soffrritto flavour base for this pie. However, they can be omitted, but add 1 tsp of sugar instead.
1. Sauce thickness - Whatever the thickness of the sauce when you pour it into the dish, that's what it will be once baked - no steam escapes while baking to allow it to reduce any further. So keep cooking until it's the consistency you want - you don't want it too runny otherwise it's like lamb soup! 
2. Cooling the filling ensures that the potato doesn't weep into the filling and makes it much easier to spread. If you are in a rush - as I often am - pop it in the freezer while you make the potato. That works pretty well.
3. Watery potatoes drops excess liquid into the filling which makes the sauce watery and can make the potatoes weep into the filling. So don't skip the step of steam drying the potatoes! Also, make sure the mash is hot when spreading onto the pie. Cold mash is hard and impossible to spread.
4. Variations: If I'm making this for company or am on a calorie-blow-out mission, I add a big handful of cheese into the potato (cheddar, tasty, gruyere, Monterey Jack). It doesn't need it, it's a bonus. 
For the filling, sometimes I reduce the amount of lamb and add chopped veggies like zucchini and spinach (frozen thawed or fresh).
GLUTEN FREE OPTION: Skip the flour. Use 2 tbsp of cornflour / cornstarch, mix with a splash of water. Stir into the sauce at step 4, it will thicken as it heats. Also skip the Worcestershire sauce, it's not GF.
5. Make ahead instructions: Fabulous for making ahead. Assemble pie but don't bake it. Once cool, then either refrigerate or freeze. Thaw if frozen (it will take way too long to bake from frozen) then bake as per recipe.
6. Nutrition per serving, assuming 5 generous servings.

Nutrition Information:

Calories: 653cal (33%)Carbohydrates: 14g (5%)Protein: 31g (62%)Fat: 50g (77%)Saturated Fat: 23g (144%)Cholesterol: 139mg (46%)Sodium: 742mg (32%)Potassium: 835mg (24%)Fiber: 1g (4%)Sugar: 5g (6%)Vitamin A: 2600IU (52%)Vitamin C: 6mg (7%)Calcium: 117mg (12%)Iron: 3mg (17%)
Keywords: Shepherd's Pie
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Originally published June 2018. modified January 2019, and updated March 2020. No change to recipe!

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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!

Dozer the golden retriever confined to a play pen

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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311 Comments

  1. Mrs K Biggs says

    August 17, 2021 at 8:27 pm

    Please may I point out politely that Shepherd’s pie is most definitely NOT known as “Shepard’s pie” (as written towards the bottom of the web page). It is a shepherd’s pie because shepherds work with sheep and would therefore have access to lamb meat at the end of the season. Any corruption of the word “Shepherd’s” is simply incorrect spelling!!

    Reply
  2. Maureen Becquet says

    August 4, 2021 at 8:40 pm

    Delish, used left over Roast Lamb rather than mince. Didn’t cook as long but loved the result.

    Reply
  3. Madison Goto says

    July 13, 2021 at 11:03 am

    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?

    Reply
    • Nagi says

      July 13, 2021 at 7:49 pm

      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

      Reply
  4. Lorraine says

    July 7, 2021 at 3:46 am

    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.

    Reply
    • Nagi says

      July 7, 2021 at 9:33 am

      I love hearing this Lorraine, thanks so much!! N x

      Reply
  5. Lauren says

    June 18, 2021 at 1:47 pm

    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 🤤

    Reply
    • Nagi says

      June 19, 2021 at 1:38 pm

      Fingers crossed Lauren – I’m sure it will be a hit! N x

      Reply
  6. Courtney says

    June 17, 2021 at 10:21 am

    Hi! I have beef broth and everything else but no bullion cube. Suggestions? Thank you!

    Reply
    • Nagi says

      June 18, 2021 at 11:16 am

      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

      Reply
  7. Zoe Heatley says

    June 2, 2021 at 6:43 pm

    I add sooo much more Worcestershire sauce 😅😅 just tip it in there … and some more for good luck!

    Reply
  8. Hillary Woolley says

    June 1, 2021 at 5:59 pm

    5 stars
    Cooked exactly as per recipe, didn’t have any wine so left it out. Meal was spot on my partner loved it Thks Nagi

    Reply
  9. Serena Morris says

    May 8, 2021 at 12:57 pm

    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!

    Reply
    • Nagi says

      May 10, 2021 at 11:05 am

      That’s awesome Serena!!! WHat’s the next recipe he’s cooking for you?! 😉 N x

      Reply
      • Serena Morris says

        May 10, 2021 at 11:08 am

        Tonight its learning how to pan fry salmon!!

        Reply
  10. Shelley says

    May 5, 2021 at 8:37 pm

    5 stars
    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!

    Reply
  11. Martina says

    May 3, 2021 at 6:59 pm

    5 stars
    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.

    Reply
  12. Andre Madern says

    April 28, 2021 at 2:13 pm

    Making this with venison tonight. Adding some bacon to increase the fat content slightly

    Reply
  13. Candice says

    April 12, 2021 at 3:37 pm

    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.

    Reply
    • Jane Slater says

      May 5, 2021 at 6:03 pm

      You can buy gluten free Worcestershire sauce from Coles. Using it tonight

      Reply
  14. Lynn says

    March 18, 2021 at 3:15 pm

    5 stars
    This is the best Shepherd’s Pie I’ve ever made. Finally commenting after making five times. Just perfect. Thanks Nagi.

    Reply
    • Nagi says

      March 19, 2021 at 6:36 pm

      Woah what a compliment, thanks so much Lynn! N x

      Reply
  15. Becky says

    March 8, 2021 at 10:04 pm

    5 stars
    Delicious flavours and very easy to make. Didn’t have to many any adjustments to the recipe.

    Reply
    • Rebecca Wong says

      March 8, 2021 at 10:04 pm

      5 stars
      *make

      Reply
  16. Anna J says

    February 19, 2021 at 7:52 am

    5 stars
    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!!

    Reply
    • Anna says

      February 19, 2021 at 7:53 am

      *cooling the filling- it’s supposed to say cooling geeZ
      Can you delete my comment so I can edit and re post

      Reply
  17. Melissa says

    January 31, 2021 at 2:05 pm

    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🤟

    Reply
    • Nagi says

      February 1, 2021 at 2:21 pm

      Delicious! I’m so glad you enjoyed it Melissa! N x

      Reply
  18. Rhonda says

    January 28, 2021 at 10:03 am

    5 stars
    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!

    Reply
  19. Blair says

    January 24, 2021 at 12:59 pm

    Hey Nagi, I made this tonight for the first time ever making a “Cottage Pie” and it did not disappoint!!! Very Good!

    Reply
  20. Adeline says

    January 19, 2021 at 10:03 pm

    5 stars
    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.

    Reply
    • Clara ten Berge says

      February 16, 2021 at 2:30 am

      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!

      Reply
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