Shepherd’s Pie
A cozy British classic layered with savory meat and fluffy mash
Shepherd’s Pie is the kind of comfort food that warms you from the inside out. With a hearty meat and vegetable filling simmered in a rich sauce and topped with buttery mashed potatoes, it’s a satisfying dish perfect for chilly evenings. While traditionally made with lamb (hence the name), many home cooks also use beef or a mix of both.
Why You’ll Love This Shepherd’s Pie
This is a make-ahead-friendly, one-dish wonder—savory, nourishing, and deeply flavorful. The creamy mashed potato topping turns beautifully golden in the oven, creating the perfect contrast to the juicy, herb-scented meat sauce underneath. A family favorite for a reason!
Ingredient Breakdown: What Each Part Brings
For the meat filling:
- Ground lamb or beef: The heart of the pie—rich, meaty, and satisfying. Lamb gives it a classic flavor, while beef offers a milder alternative.
- Onion & carrot: Provide a base of sweetness and depth.
- Tomato paste: Adds umami and thickness.
- Worcestershire sauce: Adds a complex, savory tang (optional).
- Flour: Thickens the sauce for that perfect spoonable texture.
- Stock: Forms the savory sauce base—use beef or chicken.
- Frozen peas: Add sweetness and texture.
- Fresh herbs: Rosemary and thyme give it an aromatic lift.
For the mashed potato topping:
- Potatoes: The fluffy topper—choose starchy potatoes for best results.
- Milk & butter: For a smooth, creamy mash.
- Nutmeg: A subtle touch of warmth.
- Grated cheese: Melts to a golden, crispy lid.
Make-Ahead Tips
- Assemble Ahead: You can make the filling and mash, layer them, and refrigerate the whole pie (unbaked) up to 24 hours in advance.
- Freezer-Friendly: Freeze the unbaked pie and bake straight from frozen (add ~20 minutes to bake time).
Storage
- Refrigerate: Store leftovers covered in the fridge for 3–4 days.
- Reheat: Reheat individual portions in the oven or microwave.
- Freeze: Freeze baked or unbaked pies for up to 2 months. Thaw overnight before baking.
Time and Yield
- Prep + Cook Time: 75–90 minutes
- Yields: 4 generous servings
Step-by-Step Instructions
1. Prep the vegetables
Finely dice 2 onions and 2 carrots.
2. Brown the meat
In a large frying pan, heat 2 tbsp butter (or margarine). Brown 400 g (14 oz) ground lamb or beef in batches. Remove to a plate as you go to avoid overcrowding.
3. Cook vegetables and build the base
Add more butter if needed, then sauté the onion and carrot until soft. Return the meat to the pan. Stir in 1 tbsp tomato paste and 2 tsp Worcestershire sauce.
4. Make the sauce
Sprinkle in 2 tbsp flour, stir well, then gradually add 500 ml (2 cups) beef or chicken stock. Bring to a boil, then reduce heat and simmer 15–20 minutes, until thickened.
5. Add peas and herbs
Stir in 150 g (1 cup) frozen peas, 1 tbsp chopped rosemary, and 1 tbsp chopped thyme. Season with salt and pepper to taste.
6. Make the mashed potatoes
Peel and cube 1 kg (2.2 lbs) potatoes. Boil until fork-tender, then mash. Stir in 200 ml (¾ cup + 1 tbsp) milk, 2 tbsp butter, ½ tsp nutmeg, salt and pepper to taste.
7. Assemble the pie
Spoon the meat filling into a deep baking dish. Spread mashed potatoes evenly over the top. Sprinkle with 200 ml (¾ cup + 1 tbsp) grated cheese.
8. Bake
Bake at 180°C (350°F) for 35–40 minutes, or until bubbling and golden on top.
Ingredients (Metric & US)
4 portions/servings
Meat Filling:
- 400 g ground lamb or beef (14 oz)
- 2 onions, finely chopped
- 2 carrots, diced
- 2 tbsp butter or margarine
- 1 tbsp tomato paste
- 2 tsp Worcestershire sauce (optional)
- 2 tbsp all-purpose flour
- 500 ml meat or chicken stock (2 cups)
- 150 g frozen peas (1 cup)
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh thyme
- Salt and pepper, to taste
Mashed Potato Topping:
- 1 kg potatoes (2.2 lbs), peeled and cubed
- 200 ml milk (¾ cup + 1 tbsp)
- 2 tbsp butter or margarine
- 0.5 tsp grated nutmeg
200 ml grated cheese (¾ cup + 1 tbsp), e.g., cheddar
Serving Suggestions
- Serve with steamed green beans, peas, broccoli, or a fresh green salad.
- For added texture, mix in corn with the peas, or top with breadcrumbs for crunch.
Nutritional Info
per portion/serving
Calories: 583 kcal Fat: 28 g Protein: 33 g Carbohydrates: 45 g
Shepherd’s Pie
Ingredients
- 14 oz ground lamb or beef (400 g)
- 2 onions finely chopped
- 2 carrots diced
- 2 tbsp butter or margarine
- 1 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 2 tbsp all-purpose flour
- 2 cups beef or chicken stock (500 ml)
- 1 cup frozen peas (150 g)
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh thyme
- Salt and pepper to taste
- 2.2 lbs potatoes (1 kg)
- ¾ cup milk (200 ml)
- 2 tbsp butter or margarine
- 0.5 tsp grated nutmeg
- ¾ cup grated cheese (200 ml)
Instructions
- Finely dice 2 onions and 2 carrots.
- In a large frying pan, heat 2 tbsp butter (or margarine). Brown 400 g (14 oz) ground lamb or beef in batches. Remove to a plate as you go to avoid overcrowding.
- Add more butter if needed, then sauté the onion and carrot until soft. Return the meat to the pan. Stir in 1 tbsp tomato paste and 2 tsp Worcestershire sauce.
- Sprinkle in 2 tbsp flour, stir well, then gradually add 500 ml (2 cups) beef or chicken stock. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until thickened.
- Stir in 150 g (1 cup) frozen peas, 1 tbsp chopped rosemary, and 1 tbsp chopped thyme. Season with salt and pepper to taste.
- Peel and cube 1 kg (2.2 lbs) potatoes. Boil until fork-tender, then mash. Stir in 200 ml (¾ cup + 1 tbsp) milk, 2 tbsp butter, ½ tsp nutmeg, salt and pepper to taste.
- Spoon the meat filling into a deep baking dish. Spread mashed potatoes evenly over the top. Sprinkle with 200 ml (¾ cup + 1 tbsp) grated cheese.
- Bake at 180°C (350°F) for 35–40 minutes, or until bubbling and golden on top.