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.
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
- 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
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:
Your Private Notes:
Nutrition:
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
If you loved this Shepherd’s Pie recipe then be sure to Pin it for later! Already made it or got a question? Let me know in the comments below and pick up your free ecookbook along the way!
27 Comments
Maria
October 15, 2023 at 6:19 pmI 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.
Chris Collins
October 16, 2023 at 11:41 amHey 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.
Damian
June 27, 2023 at 3:10 pmHi, going to cook it tomorrow, but i miss the gravy granules. There’s wrote i can sub it with flour but i dont understand when to add it. in the first step (meat in the pot) or after i put meat in the pot again after cooking veg, and just before adding stock etc? thanks
Chris Collins
June 28, 2023 at 10:12 amHi Damian! You stir the flour after adding the cooked lamb back into the pot. Hope this helps! C.
Damian
June 29, 2023 at 5:46 pmHi, unfortunately it dont keeped the form, even if i thickened it a lot of time. I also used half of the ingredients while using a similar baking dish as yours so it was basically half of the height. Splattered on the dish once served, but it was the only issue 🙂
https://i.ibb.co/TPRKfpq/IMG-9456.jpg
https://i.ibb.co/TmHMggF/IMG-9458.jpg
https://i.ibb.co/mJwTMxp/IMG-9457.jpg
Chris Collins
June 30, 2023 at 6:30 pmHi Damian! The mash looks quite wet in the photos. Possibly slightly over-boiled potatoes have sucked in too much water. Also try letting them steam dry for a bit next time to allow unwanted moisture to escape. Important to let the meat layer cool to form the ‘skin’ too. Hope you have better luck next time! C.
Damian
July 3, 2023 at 1:50 pmyeah, i waited almost nothing after cooking the mash. meat stayed aside for maybe 30m, but it seems its not enough. however the day after, in microwave oven, was almost perfect and keeped the form 🙂
Jean
January 11, 2022 at 4:49 pmThanks for recipe. you may wish to us amend the water mls I’m the ingredient list to 375.
Chris Collins
January 11, 2022 at 6:08 pmThanks for spotting that!
Jeannette
February 1, 2021 at 11:19 pmHi Chris! I’m tracking my calorie & fat intake. What is considered one serving? I’m prepping this tonight for tmr’s supper. Hubby doesn’t like lamb, so using lean hamburger.
Chris Collins
February 2, 2021 at 10:36 amHi Jeannette! The recipe offers 6 portions, so 1 serving is 1/6 of the whole recipe. Hope this helps 🙂
Jeannette
February 2, 2021 at 11:20 pmOh my word! This is so delicious! Other recipes with the mixed veggies didn’t appeal to me. My hubby loved it! I didn’t have red wine so used white. After reading the recipe for cottage pie, I guess that’s what I made. So so good! Will be making this again! Maybe I’ll try to sneak in some lamb. Lol
Chris Collins
February 3, 2021 at 6:06 pmThat’s awesome to hear! So happy it went down well 🙂
Morgan
January 1, 2021 at 4:43 amCan I use a 9×13 baking dish instead of the 8×12? That doesn’t seem to be a common size here in Canada, as I can’t find it anywhere!
Chris Collins
January 1, 2021 at 11:21 amYep that’ll work just fine 🙂
Sima
October 25, 2020 at 5:59 pmThis was amazing….SO good! Can t wait to make it again already! Thank you for sharing!
Chris Collins
October 26, 2020 at 9:52 amThat’s awesome! So happy to hear it went down well 🙂
Jere Cassidy
August 25, 2019 at 4:58 amMy husbands favorite. Your recipe is a must try. Great tutorial.
Chris Collins
August 25, 2019 at 5:14 pmThanks Jere! 🙂
Suzy
August 25, 2019 at 3:14 amI had no idea shepherds pie was made with with lamb! I love how you explained the difference depending on which kind of meat goes in it! I think I’d prefer the lamb! Yum!
Chris Collins
August 25, 2019 at 5:14 pmHere in the UK it is anyway! 🙂
Krissy Allori
August 25, 2019 at 3:07 amYummy! Talk about a great comfort food. So filling and delicious.
Chris Collins
August 25, 2019 at 5:14 pm100%!
Irina
August 25, 2019 at 2:36 amOnce I made a Shepherd’s Pie, using a recipe of the French chef Hélène Darroze. I loved it. I am going to try your recipe for sure. It sounds delicious! Thanks for sharing!
Chris Collins
August 25, 2019 at 5:13 pmEnjoy!! 🙂
Alexandra
August 25, 2019 at 2:18 amThis is a traditional, classic dish – but oh my goodness, it is the best recipe! I will be making this one over and over – no doubt in my mind 🙂 Delicious!!
Chris Collins
August 25, 2019 at 5:13 pmThat’s awesome! Enjoy 🙂