Classic Shepherd's Pie

Homemade Shepherd's Pie fresh from the oven with golden potato top.

This classic shepherd's pie has a rich ground lamb or beef filling with vegetables in a savory gravy, topped with creamy mashed potatoes and baked until golden. A hearty, comforting one-dish dinner.

Course Main Course

Cuisine British

Keyword classic shepherd's pie, cottage pie, shepherd's pie, shepherd's pie recipe

Prep Time 10

Cook Time 1 10

Total Time 1 20

Servings

Calories 368.2kcal

Equipment

Skillet or sauté pan
Wooden spoon or spatula
Baking dish
Oven

Ingredients

For the mashed potatoes

2 pounds potatoes peeled and cubed
1/2 cup half and half or milk
4 tablespoons butter
salt and pepper to taste

For the filling

2 tablespoons olive oil
1 medium onion chopped
2 cloves garlic minced
1/2 teaspoon grated ginger
1 pound ground beef or lamb or mix both
1 teaspoon thyme dried
1 tsp rosemary
1 teaspoon bouillon powder
2 tablespoons all-purpose flour or cornstarch
2 tablespoons tomato paste
3/4 to 1 cup beef broth or vegetable broth
1 teaspoon worcestershire sauce
3-4 ribs celery medium diced
1 cup peas and carrots
salt and pepper to taste

Instructions

In a large pot, boil the potatoes in salted water until tender (about 20 minutes). Drain and mash together with the milk and butter until smooth—season with salt and pepper to taste.
In a large skillet, add the oil over medium-high heat. Add the diced onions and cook until tender (about 3 minutes). Add the minced garlic and ginger and cook for few seconds or until fragrant.
Add the ground beef (lamb), thyme, rosemary, bouillon powder, salt, and pepper to taste and brown over medium-high heat until no longer pink.
Stir in the tomato paste and flour and cook for another 2 minutes.
Pour in the broth and Worcestershire sauce, then add the celery, frozen peas and carrots. Bring to a simmer and cook for 5-10 minutes, until the vegetables are tender and the sauce has thickened slightly stirring occasionally—season with salt and pepper to taste if needed.
Transfer the meat mixture to a 9x13-inch baking dish and spread the mashed potatoes over the top.
You can create some texture or pattern on the surface of the mashed potatoes if desired.
Place the shepherd's pie in a 400°F preheated oven and bake for 30-35 minutes or until the potatoes are golden brown and the filling is bubbling.
Allow the shepherd's pie to cool for a few minutes before serving.

Notes

Use ground lamb for a traditional shepherd's pie, or ground beef for cottage pie. A mix of both is delicious too.
Drain any excess fat after browning the meat so the pie isn't greasy.
Let the pie rest for 5 to 10 minutes after baking so it holds its shape when served.
Make ahead: assemble, cover and refrigerate for up to 24 hours. Add 10 to 15 minutes to the baking time.
Freeze, tightly wrapped, for up to 3 months. Thaw overnight in the fridge before baking.

Nutrition