Shepherd’s Pie is the perfect recipe when you’re in the mood for savory, meaty comfort food. A simple, homey, and hearty dish.
Shepherds Pie
With the recent cold front sweeping across the country, I’ve really been craving some good old fashioned comfort food. One of our favorites is this Easy Shepherd’s Pie recipe.
Ground lamb combined with chopped veggies in a quick and savory from-scratch gravy before being topped with a rich and creamy layer of mashed potatoes. Just thinking about it makes me hungry all over again! 😍
If lamb is not your thing or if it’s not readily available where you live, you can use this same recipe and substitute ground beef, ground chicken, or ground pork to make a Cottage Pie instead!
Let’s see how to make this comforting dish …
Shepherd’s Pie recipe
- vegetable oil
- ground lamb (or ground beef)
- medium onion
- celery
- carrots
- all-purpose flour
- tomato paste
- bay leaf
- beef broth
- potatoes
- milk
- butter
- nutmeg
How to make Shepherd’s Pie
Time needed: 1 hour
How to make Shepherd’s Pie
- Crumble and cook meat with veggies.
In a large skillet over medium-high heat, heat up the oil and add the ground lamb, crumbling in with a meat chopper or cooking utensil. Add the onions, celery, and carrots, and cook until the meat is no longer pink.
- Make gravy.
Add the flour and the tomato paste to the meat mixture and stir thoroughly. Cook for an additional 1-2 minutes. Add the bay leaf and the broth; stir to combine. Cover with a lid and cook for 10 minutes on low heat, stirring occasionally.
- Prepare the potatoes.
Meanwhile, peel and cut the potatoes into pieces. Place the potatoes in a pot and cover them with salted water. Bring to a boil and cook for about 10 minutes or until potatoes are soft. Drain the water and put the potatoes back on the stove to steam them. Pour in the milk, add the butter and a bit of nutmeg and mash until desired consistency.
- Preheat oven.
Preheat your oven to 350°F.
- Adjust seasonings and assemble the casserole.
Remove the meat filling from the heat, add salt and pepper to taste. Remove the bay leaf and spread the mixture evenly into an 8×8-inch or 9×9-inch baking dish. Taste the mashed potatoes and adjust seasoning if needed. Spread the potatoes evenly over the meat filling and make a pattern with a fork, if desired.
- Bake.
Bake for 20-25 minutes until potatoes are golden brown and the filling is bubbly.
Recipe Notes
- Frying the tomato paste a bit will help to remove the bitterness.
- For mashed potatoes, I always cut the potatoes a bit smaller, so they cook faster. They will be mashed later, so it doesn´t matter.
- After draining the potatoes, use medium heat and leave the potatoes on the stove for around 10 seconds at a time. Shake the pot and put it back on the stove. Repeat until the water is gone and the potatoes look a bit dusty.
- You can add cheese like cheddar on top or some butter flakes to make this even more awesome.
- If lamb is not your thing or is not readily available where you live, you can use this same recipe and substitute ground beef, ground chicken, or ground pork to make a Cottage Pie instead!
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Shepherd’s Pie: FAQs
A casserole or pie consisting of ground meat in gravy (or sauce) with a crust (or topping) of mashed potato that is baked. The dish is thought to be of English origin.
Shepherd’s Pie contains lamb, traditionally. Conversely, Cottage Pie typically refers to a pie made with ground beef.
Yes, you can cook and assemble ahead. Cover tightly and leave in the fridge for up to one day. Bake before serving. It will need to bake longer when chilled.
Yes! Assemble the pie as directed in the recipe but do not bake it. Make sure the pie is cooled completely, then cover it well with cling film and freeze it. It is good for up to two months. Defrost it in the fridge overnight, then cook as per the recipe.
Totally, just double the ingredients and use a bigger casserole pan.
I personally think russets are the best for this dish.
We usually serve this with some sort of salad, but any vegetable would be great. A starchy bread or baked beans would be great, too.
How did you like this recipe
Comfort food at its best … amiright? Leave me a comment below with your experience, and feel free to ask questions as always. 😊
Other recipes you may enjoy
Shepherd’s Pie
Equipment
Ingredients
- 2 tablespoons vegetable oil
- 1 lb. ground lamb or ground beef
- 1 medium onion diced
- 1 stalk celery chopped
- 3 small carrots sliced
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 bay leaf
- 1 cup beef broth
- 2 lbs. potatoes
- ½ cup milk
- 3 tablespoons butter
- a pinch of nutmeg
Instructions
- In a large skillet over medium-high heat, heat up the oil and add the ground lamb, crumbling in with a meat chopper or cooking utensil. Add the onions, celery, and carrots, and cook until the meat is no longer pink.
- Add the flour and the tomato paste to the meat mixture and stir thoroughly. Cook for an additional 1-2 minutes. Add the bay leaf and the broth; stir to combine. Cover with a lid and cook for 10 minutes on low heat, stirring occasionally.
- Meanwhile, peel and cut the potatoes into pieces. Place the potatoes in a pot and cover them with salted water. Bring to a boil and cook for about 10 minutes or until potatoes are soft. Drain the water and put the potatoes back on the stove to steam them. Pour in the milk, add the butter and a bit of nutmeg, and mash until desired consistency.
- Preheat your oven to 350°F.
- Remove the meat filling from the heat, add salt and pepper to taste. Remove the bay leaf and spread the meat mixture evenly into an 8×8-in. or 9×9-in. baking dish. Taste the mashed potatoes and adjust seasoning if needed. Spread the potatoes evenly over the meat filling and make a pattern with a fork, if desired.
- Bake for 20-25 minutes until potatoes are golden brown and the filling is bubbly.
Notes
- Frying the tomato paste a bit will help to remove the bitterness.
- For mashed potatoes, I always cut the potatoes a bit smaller, so they cook faster. They will be mashed later, so it doesn´t matter.
- After draining the potatoes, use medium heat and leave the potatoes on the stove for around 10 seconds at a time. Shake the pot and put it back on the stove. Repeat until the water is gone and the potatoes look a bit dusty.
- You can add cheese like cheddar on top or some butter flakes to make this even more awesome.
- If lamb is not your thing or is not readily available where you live, you can use this same recipe and substitute ground beef, ground chicken, or ground pork to make a Cottage Pie instead!
Can I make this ahead?
Yes, you can cook and assemble ahead. Cover tightly and leave in the fridge for up to one day. Bake before serving. It will need to bake longer when chilled.Can I freeze Shepherd’s Pie?
Yes! Assemble the pie as directed in the recipe but do not bake it. Make sure the pie is cooled completely, then cover it well with cling film and freeze it. It is good for up to two months. Defrost it in the fridge overnight, then cook as per the recipe.Can I make more?
Totally, just double the ingredients and use a bigger casserole pan.Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Hi Jamie,
So happy to see some new posts from you! Ive been a follower for years and just wanted to let you know how much I enjoy your blog. I have made many menu plans using your recipes and this delicious looking Shepherds Pie is next on my list. Have a great week!
Sorry I am just seeing this, Angela! I soooo appreciate your sweet comment! Life has been so chaotic lately (much like everyone else right now!) that it’s been hard to find the motivation to blog – but comments like this remind me why I do this!! Thank you for the much-needed smile today! 😊