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!

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)

1. Add lamb to a large skillet and fry until browned.
2. Pour into baking dish, then fry onion, carrot, celery and garlic.
3. Stir in tomato puree.
4. Deglaze with red wine.
5. Add back in lamb and stir to combine.
6. Add beef stock, Worcestershire sauce, dried thyme & rosemary, gravy granules, bay leaves.

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.

Baked Shepherd’s Pie

Okey dokey, mince – done. Mash – done. Time to whack it all together!

Tips for making Shepherd’s Pie

1. 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.
2. 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.

5 from 6 votes

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Servings (click & slide): 6

Course: Dinner / Main Course

Cuisine: British

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 5 minutes minutes

Total Time: 1 hour hour 20 minutes minutes

Calories per serving: 963kcal

Author: Chris Collins

Cost per serving: £3 / $3.50

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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 (check list):

Lamb Layer

• ▢ 2lb / 1kg Minced/Ground Lamb
• ▢ 2.5 cups / 625ml Beef Stock
• ▢ 1/2 cup / 125ml 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 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

• ▢ 4lb / 2kg White Potatoes, peeled & diced into 1" chunks
• ▢ 1/2 cup / 125ml Cream (can sub milk)
• ▢ 4 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 / 125ml wine and allow to reduce for a few 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 tbsp gravy granules, 2 bay leaves, 1 tsp rosemary, 1/2 tsp thyme and salt & pepper to taste. Allow to gently simmer for 35-45mins or until thickened.
• Meanwhile, boil your potatoes in salted water until knife tender. Drain and mash in 4 tbsp butter. Once lump free, stir in 1/2 cup / 125ml cream and season to taste with nutmeg, salt and pepper.
• Pour your lamb into the baking dish, then top with your 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 5mins (just to retain shape) then serve up!

Quick 1 min demo!

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 - 30mins 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.

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Nutrition:

Nutrition Facts

Traditional Shepherd's Pie

Amount Per Serving

Calories 963 Calories from Fat 410

% Daily Value*

Fat 45.57g70%

Saturated Fat 22.703g114%

Trans Fat 0.001g

Polyunsaturated Fat 2.027g

Monounsaturated Fat 17.131g

Cholesterol 187mg62%

Sodium 621mg26%

Potassium 2758mg79%

Carbohydrates 79.21g26%

Fiber 8.3g33%

Sugar 9.14g10%

Protein 53.93g108%

Vitamin A 4049IU81%

Vitamin C 46.9mg57%

Calcium 200mg20%

Iron 6.57mg37%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.

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Looking for more?You'll find plenty more delicious comfort food like this in my Debut Cookbook 'Comfy'

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