Go Back
Shepherd’s Pie

Shepherd’s Pie

Julia
This shepherd’s pie is classic comfort food done right—savory ground lamb cooked with vegetables in a rich, flavorful gravy, topped with creamy mashed potatoes and baked until golden. It’s hearty, cozy, and perfect for family dinners, make-ahead meals, or cold nights when you want something deeply satisfying.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes

Ingredients
  

  • Meat & Vegetable Filling
  • 1 tablespoon olive oil or butter
  • 1 pound ground lamb
  • 1 small onion finely diced
  • 2 carrots peeled and diced small
  • 2 cloves garlic minced
  • 2 tablespoons tomato paste
  • 2 tablespoons flour
  • 1 cup beef or lamb broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon fresh or dried thyme
  • ¾ teaspoon salt adjust to taste
  • ½ teaspoon black pepper
  • 1 cup frozen peas
  • Mashed Potato Topping
  • 2½ pounds potatoes Yukon Gold or russet, peeled and chopped
  • 4 tablespoons butter
  • ½ –¾ cup milk or cream
  • Salt and black pepper to taste

Instructions
 

  • Preheat oven to 400°F (200°C).
  • Place potatoes in a large pot, cover with cold salted water, and bring to a boil.
  • Cook for 15–20 minutes until fork-tender. Drain and set aside.
  • Heat olive oil or butter in a large skillet over medium heat.
  • Add ground lamb and cook until browned, breaking it up as it cooks.
  • Stir in onion and carrots. Cook 5–6 minutes until softened.
  • Add garlic and cook for 30 seconds until fragrant.
  • Stir in tomato paste and flour; cook for 1 minute.
  • Pour in broth and Worcestershire sauce. Add thyme, salt, and pepper.
  • Simmer 8–10 minutes until thick and saucy.
  • Stir in peas and remove from heat.
  • Mash potatoes with butter, milk or cream, salt, and pepper until smooth.
  • Spread meat filling evenly into a baking dish.
  • Top with mashed potatoes, spreading evenly and roughing up the surface with a fork.
  • Bake uncovered for 25–30 minutes until golden.
  • Let rest for 10 minutes before serving.

Notes

  • The filling should be thick before baking—simmer longer if needed.
  • Avoid over-mashing potatoes to keep them light and fluffy.
  • For extra browning, broil for 2–3 minutes at the end.