A Shepherd’s Pie made the traditional British way (with lamb). A rich meat layer topped with creamy mash, this is sure to be a new family favourite!
Shepherd’s Pie vs Cottage Pie
First things first, let’s see what we’re working with here. Put quite simply, here in the UK:
Cottage Pie = Beef
Shepherd’s Pie = Lamb
If you’re after a Cottage Pie Recipe, then do check out my Mum’s Traditional Cottage Pie.
Shepherd’s Pie Filling
For the meat layer, we’re looking for tender, juicy meat in a thick & rich gravy. To achieve this we’re going to give it a good simmer to really tenderize and soften the meat. We’re also going to be using red wine, Worcestershire sauce and gravy granules to offer a nice deep, rich sauce.
How to make Shepherd’s Pie Filling (quick summary)
- Add lamb to a large skillet and fry until browned.
- Pour into baking dish, then fry onion, carrot, celery and garlic.
- Stir in tomato puree.
- Deglaze with red wine.
- Add back in lamb and stir to combine.
- Add beef stock, Worcestershire sauce, dried thyme & rosemary, gravy granules, bay leaves.
SUB 1: Red Wine – I strongly recommend using this, it adds a gorgeous depth of flavour and pairs beautifully with the lamb. The alcohol will burns off, but if you’re adamant you don’t want to use it, just add more beef stock.
SUB 2: Gravy Granules – Firstly, make sure they’re a good beef gravy granule like Bisto (don’t skimp on a cheap brand). If you can’t find gravy granules then sub 2 tbsp flour, mix in the meat before adding the liquid, then gradually pour in the liquid to avoid lumps.
Mashed Potato Shepherd’s Pie
Right, mince layer is done, now let’s talk mash. I like to keep the mash layer fairly simple, but tasty enough to not be overshadowed by the lamb layer. Here’s what you’ll need:
Shepherd’s Pie Mashed Potato Ingredients
- Potatoes – Peeled, white and diced into 1″ chunks.
- Cream – can sub milk.
- Butter – of course.
- Nutmeg – Adds gorgeous flavour to the mash.
- Parmesan – To add a crispy layer on top.
How do I stop the mash from sinking into the lamb?
- Potatoes – Ensure your potatoes steam dry a little before you mash them. This will allow some of that moisture to escape and help the mash layer firm up.
- Lamb – Let the lamb layer cool in the baking dish before you top it with mash. Because no steam can escape when it’s baking (as it’s hidden under the mash) whatever the thickness of the meat sauce before the oven, will be similar on the other end.
Top Tip #1 – Make sure you give the mash a heavy seasoning of salt and pepper. The mince layer is going to be gorgeously rich and flavoursome, don’t ruin it with unseasoned mash. Season well, then season again.
Baked Shepherd’s Pie
Okey dokey, mince – done. Mash – done. Time to whack it all together!
Tips for making Shepherd’s Pie
- Thickening – Make sure your mince is properly thickened. Because it’ll be under a layer of potato, there will be no room for the steam to escape, meaning it won’t reduce much at all. Whatever the texture before the oven will be the texture after. Gently simmering for up to 45mins will do the trick.
- Even Layer of Mash – Go scoop by scoop from outside to inside. This will make sure the mince layer doesn’t clump to one side.
Can you make Shepherd’s Pie ahead of time?
Shepherd’s pie can also be made ahead, either store in the fridge and add an extra 5-10mins to oven time, or bring to room temp and bake as instructed.
Can you freeze Shepherd’s Pie?
Shepherd’s pie is perfect for leftovers! Pop in the freezer, then thaw and pop back in the oven (or microwave).
Serving Shepherd’s Pie
Once it’s cooked and out the oven, I recommend resting for 5mins or so, just to help retain shape before serving.
What to serve with Shepherd’s Pie?
It’s great by itself, but for a side, you could also add Parmesan Cauliflower, Garlic Green Beans or Roasted Broccolini!
Okay, let’s tuck into the full recipe for this Shepherd’s Pie Recipe shall we!?
How to make Shepherd’s Pie (Full Recipe & Video)
Traditional Shepherd's Pie
A Shepherd's Pie made the traditional British way (with lamb). A rich meat layer topped with creamy mash, this is sure to be a new family favourite! Serves 6 comfortably, would feed 8 with a side.
Equipment
- Deep 12" Skillet or Large Pot (for meat layer)
- Large Pot & Colander (for mash)
- 8x12" Baking Dish (for combined)
- Tray (to place dish on)
- Chopping Board & Sharp Knife (for veg)
- Jug (for stock)
- Potato Masher (for mash)
- Fine Grater (for parmesan)
- Wooden Spoon
Ingredients
Lamb Layer
- 1kg / 2.2lb Minced/Ground Lamb
- 625ml / 2 1/2 cups Beef Stock
- 120ml / 1/2 cup Dry Red Wine (see notes)
- 2 medium Carrots, finely diced
- 2 ribs of Celery, finely diced
- 1 medium White Onion, finely diced
- 2 cloves of Garlic, finely diced
- 2 tbsp Worcestershire Sauce
- 2 heaped tbsp Gravy Granules (see notes)
- 2 tbsp Tomato Puree (Tomato Paste in US)
- 2 Bay Leaves
- 1 tsp Dried Rosemary
- 1/2 tsp Dried Thyme
- Olive Oil, as needed
- Salt & Black Pepper, to taste
Mash Layer
- 4.4lb / 2kg White Potatoes, peeled & diced into 1" chunks
- 1/2 cup / 125ml Cream (can sub milk)
- 3-4 heaped tbsp Butter
- 1/4-1/2 tsp Ground Nutmeg
- 1/2 cup / 40g freshly grated Parmesan
- Salt & Black Pepper, to taste
Instructions
- Add a drizzle of olive oil to a large skillet/pot over medium heat and add your lamb. Break up with a wooden spoon until it begins to brown, then season with salt & pepper. Continue to fry until completely browned and the liquid (if any) has disappeared. Pour into your baking dish and place to one side.
- Add more oil as needed to the skillet/pot then add your onion, celery and carrot. Fry until they begin to soften and brown, then add your garlic. Fry for a minute longer, then stir in 2 tbsp tomato puree. Deglaze with 1/2cup / 120ml wine and allow to reduce for a couple of mins. Add back in your lamb and stir to combine.
- Pour in 2.5 cups / 625ml Beef stock then add 2 tbsp Worcestershire sauce, 2 heaped tbsp gravy granules, 2 bay leaves, 1 tsp rosemary, 1/2 tsp thyme and salt & pepper to taste. Allow to gently simmer for 40-45mins or until the liquid reduces is thickens. Check for seasoning, then pour into a large baking dish. Leave to cool for at least 15 minutes, preferably until it forms a thin skin over the top (prevents mash sinking in).
- Meanwhile, add the potatoes to a large pot of heavily salted cold water. Bring to a boil and cook until the potatoes are knife tender (10-15 mins). Drain and give them a shake, then leave them in the colander for 5 minutes to allow moisture to escape (watery potatoes = sloppy pie). Mash in the pot with butter, cream, nutmeg and generous helpings of salt and pepper (consider 1 tsp salt and 1/2 tsp pepper). Preheat the oven to 200C/390F.
- Gently top with the lamb with the mash. I recommend doing this in large spoonfuls dollop by dollop, working from the outside in. This is just so the lamb stays in an even layer and doesn't clump to one end. Top with parmesan, pop the baking dish on a tray and place in the oven at 390F/200C for 20-25mins, or until golden on top and bubbling round the edges.
- Let it sit for 5-10mins (just to retain shape) then serve up!
Video
Notes
a) Wine - I highly recommend adding this. It adds a gorgeous depth of flavour and pairs beautifully with the lamb. Most, if not all of the alcohol will burn off, but if you're adamant you don't want to add it, just sub with more beef stock.
b) Gravy Granules - These are used to thicken the sauce and add flavour. I highly recommend using a trusted brand such as Bisto. Do not sub for a cheap tasteless brand, it'll end up tasting like perfume... If you're struggling to find gravy granules, I recommend stirring in 2 tbsp flour into the mince before the liquid is added. Fry it off for a few mins to get rid of that floury taste, then gradually pour in the liquid to avoid lumps.
c) Thickening - It's important to thicken the mince layer before it's topped with mash. Whatever the consistency is before you add the mash will be the consistency when it comes out the oven (because no steam can escape through the layer of mash). As such, don't skip the timings - 35mins minimum!
d) Seasoned Mash - It's really important to season well, then season some more. The lamb is going to be gorgeously rich, don't ruin it with unseasoned mash.
e) Tray Underneath - The gravy will begin to spill out of the sides of the dish about half way through, which is fine, just make sure your dish is on a tray to catch this (too many experiences of smoking out the kitchen with the gravy burning on the bottom of the oven)
f) Rest - Allow it to rest for 5mins after it's taken out 1. to help to retain posture 2. so you don't scold the roof of your mouth (again, from experience).
g) Serving - I recommend serving with a side of green beans. Will comfortably feed 6, can stretch to 8 with a side.
h) Calories - based on 1 tbsp olive oil, heavy cream and sharing between 6.
Your Private Notes:
Nutrition
Calories: 963kcal | Carbohydrates: 79.21g | Protein: 53.93g | Fat: 45.57g | Saturated Fat: 22.703g | Polyunsaturated Fat: 2.027g | Monounsaturated Fat: 17.131g | Trans Fat: 0.001g | Cholesterol: 187mg | Sodium: 621mg | Potassium: 2758mg | Fiber: 8.3g | Sugar: 9.14g | Vitamin A: 4049IU | Vitamin C: 46.9mg | Calcium: 200mg | Iron: 6.57mg
Looking for more?
You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’
For a delicious twist on this Shepherd’s Pie check out my Spiced Sweet Potato Shepherd’s Pie!
For more similar recipes check out these beauties:
Comfort Food Dinner Ideas
- Lasagne
- Roasted Garlic Mac and Cheese
- Spanish Chicken Tray Bake
- Chilli Con Carne
- Spaghetti Bolognese
- Chicken and Mushroom Pie
Made this yesterday …. (Beef version) the quantities allowed it to be split into 2 decent size sheperd’s pies. (one now in freezer)
Not sure how this is ‘traditional’ as red wine & garlic are not very traditional British …. However this was extremely tasty. Will make it again next month with Lamb
Good recipe – clear instructions. apart from the one ingredient ‘nutmeg’ instructions don’t say where to use it, but I didn’t want to use anyway.
Recommended.
So pleased it went down well! Thanks for spotting the nutmeg too (it goes in the mash). C.
I love your recipes and am definitely gonna try this one. What would be your recommendation about adding mint sauce to the lamb? Any suggestions.you have would be appreciated.
Hey Maria! If you wanted to add mint sauce I’d add some on the side at the end. Definitely wouldn’t add it in the filling itself. Hope it goes down well 🙂 C.