(No Ratings Yet)
Loading...A timeless British classic, Shepherd's Pie is the ultimate cold-weather comfort dish featuring savory ground lamb and tender vegetables simmered in a rich gravy, all blanketed under a fluffy layer of golden mashed potatoes. Traditionally made with lamb (cottage pie uses beef), this hearty one-pan meal is the definition of cozy home cooking.
Prep Time20 mins
Cook Time45 mins
Total Time65 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 430 kcalCalories
- 22 gFat
- 9 gSaturated Fat
- 34 gCarbs
- 4 gFiber
- 5 gSugar
- 23 gProtein
- 480 mgSodium
- 920 mgPotassium
- 75 mgCalcium
- 3.5 mgIron
- 22 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the lamb filling
- 1 tbsp olive oil
- 1 large yellow onion, finely diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 lb (450 g) ground lamb
- Salt and freshly ground black pepper, to taste
For the sauce
- 2 tbsp tomato paste
- 1 tbsp all-purpose flour
- 1 cup (240 ml) beef or lamb broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 cup frozen peas
For the mashed potato topping
- 2 lbs (900 g) Yukon gold potatoes, peeled and cubed
- 4 tbsp unsalted butter
- 1/3 cup (80 ml) whole milk, warmed
- 1 large egg yolk
- 1/2 tsp salt
- Freshly ground black pepper, to taste
Directions
- Place the cubed potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for 15-18 minutes until fork-tender, then drain well and return to the hot pot for a minute to dry out.
- Mash the potatoes with butter, warm milk, salt, and pepper until smooth and creamy. Stir in the egg yolk last and set aside. Preheat the oven to 400°F (200°C).
- Heat the olive oil in a large skillet over medium-high heat. Add the onion, carrots, and celery and cook for 5-6 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
- Add the ground lamb to the skillet, breaking it up with a spoon. Brown for 7-8 minutes until the meat is cooked through and any liquid has evaporated. Drain off excess fat if needed.
- Stir in the tomato paste and flour and cook for 1 minute. Pour in the broth and Worcestershire sauce, then add the thyme, rosemary, peas, salt, and pepper. Simmer for 8-10 minutes until thickened and glossy.
- Transfer the lamb filling to a 9-inch (23 cm) baking dish and spread evenly. Spoon the mashed potatoes over the top and use a fork to create decorative ridges across the surface for extra crispiness.
- Bake for 25-30 minutes until the topping is golden brown and the filling is bubbling around the edges. For an extra-crisp finish, broil for 2-3 minutes at the end, watching carefully.
- Let the pie rest for 10 minutes before serving to allow the filling to set. Serve hot with steamed green peas, buttered carrots, or a simple green salad.
Cook’s Notes
- Use ground lamb for an authentic Shepherd's Pie; if you substitute beef, the dish technically becomes Cottage Pie.
- For ultra-fluffy mashed potatoes, pass them through a ricer or food mill before stirring in butter and milk.
- Make the filling a day ahead and refrigerate — it develops deeper flavor and makes assembly quicker on busy nights.
- Brush the mashed potato topping with a little extra melted butter for a deeply golden, restaurant-style finish.
- Leftovers keep well in the refrigerator for up to 3 days and reheat beautifully in a 350°F (175°C) oven.
