Classic Shepherd’s Pie
This cozy shepherd’s pie layers a savory lamb and vegetable filling under creamy mashed potatoes. It is simple enough for a weeknight, but it also holds well for make-ahead dinners.
- Total time
- 85 min
- Yield
- 6 servings
- Difficulty
- Easy
Prep 30mCook 55mBritish and IrishMain Course
Shepherd’s pie is a hearty baked casserole made with ground lamb, vegetables, gravy, and a mashed potato topping. If you make the same style of dish with beef, it is usually called cottage pie.
This version keeps the filling practical: onion, carrots, celery, peas, corn, broth, tomato paste, and a little flour to thicken the sauce. The mashed potatoes are buttery but not fussy, and an egg yolk helps the topping brown nicely.
Bake it until the edges bubble and the potato top gets light golden spots. Let it rest for a few minutes before serving so the filling has time to settle.
01What you'll need
Ingredients
20 items · 6 servings
- For the potato topping:
- 2 pounds russet potatoes, peeled and cut into 1-inch chunks
- 1/2 cup whole milk, warmed
- 4 tablespoons unsalted butter
- 1/2 teaspoon Diamond Crystal kosher salt, or 1/4 teaspoon fine salt
- 1/4 teaspoon black pepper
- 1 large egg yolk
- For the lamb filling:
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 1/2 pounds ground lamb, preferably 85% lean
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1 cup low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, lightly crushed between your fingersつまみつぶす optional but helpful for flavor release? no — 1/
02How to make it
Step-by-step
1. Boil the potatoes
Put the potatoes in a large pot and cover them with cold water by about 1 inch. Bring to a boil over medium-high heat, then reduce the heat and simmer until the potatoes are tender when pierced with a fork, 15 to 18 minutes.
2. Mash the topping
Drain the potatoes well and return them to the warm pot for 1 minute so extra steam can escape. Mash until smooth. Stir in the warm milk, butter, salt, pepper, and egg yolk. Set aside while you make the filling.
3. Soften the vegetables
Heat the oven to 400°F. Warm the olive oil in a large oven-safe skillet over medium heat. Add the onion, carrots, and celery. Cook, stirring often, until the vegetables start to soften, 6 to 8 minutes. Stir in the garlic and cook for 30 seconds.
4. Brown the lamb
Add the ground lamb, 3/4 teaspoon Diamond Crystal kosher salt, and 1/2 teaspoon black pepper. Cook, breaking the meat into small pieces with a spoon, until no pink remains, 6 to 8 minutes. Spoon off excess fat if there is more than a thin coating in the pan.
5. Build the gravy
Sprinkle the flour over the lamb and stir for 1 minute. Stir in the tomato paste until it darkens slightly, about 1 minute. Slowly pour in the beef broth while stirring, then add the Worcestershire sauce, thyme, and rosemary.
6. Simmer the filling
Bring the mixture to a gentle simmer. Cook until the gravy thickens and coats the meat and vegetables, 4 to 6 minutes. Stir in the peas and corn. Taste and adjust seasoning if needed. The filling should be moist but not soupy.
7. Add the potato layer
If your skillet is not oven-safe, transfer the filling to a 9-inch square or similar 2-quart baking dish. Spoon the mashed potatoes over the top and spread them to the edges. Use a fork to make small ridges; these brown better in the oven.
8. Bake and rest
Bake until the filling bubbles around the edges and the potato topping has light golden spots, 22 to 25 minutes. For deeper browning, broil for 1 to 2 minutes, watching closely. Let the shepherd’s pie rest for 10 minutes before serving.
03From our kitchen
Cook's tips
- Make-ahead: Assemble the pie up to 1 day ahead, cover, and refrigerate. Bake straight from the fridge at 400°F, adding 10 to 15 minutes to the baking time, until hot and bubbling.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat covered in a 350°F oven or in the microwave until steaming hot.
- Freezing: Freeze the fully assembled, unbaked pie for up to 2 months. Thaw overnight in the refrigerator before baking for the best texture.
- Swap the meat: Lamb makes this shepherd’s pie. If you use ground beef, the dish is still delicious, but it is technically cottage pie.
- Thicken if needed: If the filling looks loose, simmer it a few extra minutes before topping. A watery filling can make the potato layer sink.
- Potato swap: Yukon Gold potatoes make a naturally creamy topping. Russets make a fluffier one. Either works.
Cook's note
For accurate seasoning and nutrition, this recipe uses Diamond Crystal kosher salt. If you use Morton kosher salt or fine table salt, start with about half as much and adjust to taste.
04Frequently asked
Questions & answers
What is the difference between shepherd’s pie and cottage pie?
Shepherd’s pie is made with lamb. Cottage pie is made with beef. The mashed potato topping and vegetable gravy style are similar.
Can I make shepherd’s pie without an oven-safe skillet?
Yes. Cook the filling in any large skillet, then transfer it to a 2-quart baking dish before adding the mashed potatoes.
Why is my shepherd’s pie watery?
The filling probably did not simmer long enough, or the vegetables released extra liquid. Simmer until the gravy is thick and spoonable before adding the potato topping.
Can I use leftover mashed potatoes?
Yes. You will need about 4 cups. Warm them slightly so they spread more easily, and stir in a splash of milk if they are stiff.
Can I leave out the peas or corn?
Yes. Use the same total amount of another vegetable, such as chopped green beans, extra carrots, or frozen mixed vegetables.
05Per serving
Nutrition facts
Nutrition Facts
6 servings
Amount per serving
% Daily Value*
- Total Fat39 g
- 50%
- Saturated Fat18 g
- 90%
- Cholesterol136 mg
- 45%
- Sodium567 mg
- 25%
- Total Carbohydrate46 g
- 17%
- Dietary Fiber5 g
- 18%
- Total Sugars7 g
- Protein27 g
- 54%
- Vitamin D0.4 mcg
- 2%
- Calcium96 mg
- 7%
- Iron4.4 mg
- 24%
- Potassium1276 mg
- 27%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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