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–+ servings

Shepherd’s Pie

This shepherd’s pie is pure comfort in a dish with a rich, savory lamb filling and the creamiest mashed potatoes on top. Everything gets baked until golden with buttery, crispy edges that make it impossible to stop at one bite. It’s the kind of dinner that feels like a warm hug after a long day.
Prep Time45 minutes
Cook Time30 minutes
Total Time1 hour 15 minutes
Yields3 to 4
Print Recipe Pin Recipe
Servings3 to 4

Ingredients

MEAT FILLING:

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1/2 yellow onion, finely diced
  • 1 tablespoon minced garlic
  • 2 tablespoons tomato paste
  • 3 sprigs fresh thyme, leaves removed from stems
  • Pinch of fresh rosemary leaves, finely chopped
  • 1 pound ground lamb, or ground beef
  • 1 teaspoon smoked paprika
  • 3/4 teaspoon red pepper flakes
  • 3/4 teaspoon salt, to taste
  • 1/2 teaspoon black pepper
  • 1 tablespoon Worcestershire sauce
  • 3/4 cup beef broth
  • 1/2 tablespoon cornstarch
  • 1 1/4 cups peas and carrots
  • 1 to 2 tablespoons, finely chopped parsley

MASHED POTATOES

  • 2 pounds russet potatoes, peeled and chopped
  • Salt, for boiling
  • 1 cup half and half, heated
  • 1/3 cup unsalted butter, room temperature
  • 1/4 cup grated parmesan cheese
  • Salt, to taste

OTHER:

  • 2 tablespoons unsalted butter, melted (for brushing on top)
  • Chopped fresh chives

Instructions 

MAKE THE MASHED POTATOES:

  1. Bring a large pot of generously salted water to a boil. Add the chopped potatoes and cook for 15 to 20 minutes, until fork-tender.
  2. Drain the potatoes and let them steam dry in the pot for 1 to 2 minutes.
  3. Into a large bowl, pass the potatoes through a potato ricer or mash until very smooth.
  4. Add the butter and mix until fully melted in.
  5. Pour in the warm half and half, then season with salt to taste and fold in Parmesan. Cover and set aside.

MAKE THE MEAT FILLING:

  1. Preheat the oven to 400°F.
  2. Melt the butter with the olive oil in a large skillet over medium heat.
  3. Add the diced onion and sauté for 5 to 7 minutes, until soft and lightly golden.
  4. Add the garlic and cook for another minute, until fragrant.
  5. Stir in the tomato paste, thyme leaves, and finely chopped rosemary and cook for 1 to 2 minutes.
  6. Add the ground lamb and cook for 7 to 9 minutes, breaking it up, until browned through.
  7. Sprinkle in smoked paprika, red pepper flakes, salt, and black pepper and stir well.
  8. Stir in the Worcestershire sauce.
  9. In a small bowl, whisk together the beef broth and cornstarch, then pour it into the skillet. Simmer for 2 to 3 minutes, until thickened.
  10. Stir in the peas and carrots and parsley and cook for 2 to 3 minutes, until heated through. Remove from the heat.

ASSEMBLY AND BAKING:

  1. Spread the meat filling evenly into a baking dish.
  2. Top with mashed potatoes using one of these methods. Pipe decorative dollops using a piping bag or spread evenly and drag a fork across the surface to create lines.
  3. Brush the tops of the mashed potatoes with the melted butter.
  4. Transfer into the oven with a tray underneath for any drippings. Bake for 25 minutes or until golden and crispy on top.
  5. Switch the oven to broil and broil for 1 to 3 minutes, watching closely, until the top is golden and crisp.
  6. Take out of the oven and sprinkle chopped fresh chives over the top before serving.

Notes

Q: Can I use ground beef instead of lamb?
A: Yes, ground beef works perfectly and turns this into a cottage pie.
Q: Can I make this ahead of time?
A: Yes, you can fully assemble it, cover, and refrigerate until ready to bake.
Q: Can I freeze shepherd’s pie?
A: Yes, wrap tightly and freeze for up to 3 months. Thaw overnight before baking.
Q: How do I get the top extra golden and crispy?
A: Brushing the potatoes with melted butter and using the broiler at the end gives the best golden finish.
Q: Can I make this in one large dish instead of small skillets?
A: Yes, one larger baking dish works perfectly.
Q: Can I make individual portions?
A: Yes, dividing it into small oven-safe skillets makes perfect personal servings.
Q: Can I swap the peas and carrots?
A: Yes, you can use corn, green beans, or a mixed vegetable blend.
Q: Why are my mashed potatoes gummy?
A: Overmixing can make them gluey, so mash just until smooth. My favorite method is using a ricer.
Q: Can I make this dairy-free?
A: You can use dairy-free butter and milk alternatives for the potato topping.
Q: Do I need to let it rest before serving?
A: Letting it sit for 5 to 10 minutes helps it set up and makes it easier to serve. And also so you don't burn your tongue!

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!