Shepherd’s Pie is the sort of food that brings a smile to everyone’s face! That saucy, deeply flavourful filling, that creamy potato topping, and that awesome golden cheese crust.…
While Shepherd’s Pie is traditionally made with lamb, beef is just as tasty in this recipe. This is a timeless classic – make this once and you’ll make it over and over again!
Shepherd’s Pie
When I shared my Cottage Pie on Facebook, there was almost an all out cyber-war about whether it was in fact Cottage Pie or Shepherd’s Pie. 😂
So let me just answer the burning question first, to get that out of the way:
What’s the difference between Shepherd’s Pie and Cottage Pie??
Cottage Pie is made with beef and Shepherd’s Pie is made with lamb.
Shepherds herd sheep. Not cows. That’s how I remember it!!
Other than beef vs lamb, they are essentially exactly the same recipe.
So a Shepherd’s Pie made with beef is Cottage Pie, and Cottage Pie made with lamb is Shepherd’s Pie!
What is Shepard’s Pie
If you’re new to Shepherd’s Pie (also spelled Shepard’s Pie), let me be the first to welcome you to your new favourite comfort food. Essentially, it’s lamb and veggies smothered in a gravy – and who doesn’t love an excuse for tons and tons of gravy?
All those times you were limited to just a small drizzle on a few slices of roast lamb because there wasn’t enough to go around… Bah! This is how you get your gravy fix!!
How to make Shepherd’s Pie
A really good Shepherd’s Pie should always start with a soffrito – that is, onion, garlic, carrots and celery sautéed on a lowish heat until sweet. It’s the secret to a great flavour base that’s a technique used widely by many cuisines, such as Italian cooking (for example, this Italian Shredded Beef Ragu).
After this, we cook the ground / mince meat – traditionally lamb but equally delicious made with beef – before adding flour (which thickens the sauce) and gravy flavourings (beef broth, tomato paste, beef bouillon cube, Worcestershire sauce and red wine which is optional).
Simmer until the sauce is thickened, spread in a baking dish then top with creamy mashed potato (the creamier = easier to spread). To make the top beautifully golden and extra crispy, I like to drizzle with a bit of butter and parmesan. You’ll see how amazing it looks when it comes out of the oven in the recipe video!
What to serve with Shepherd’s Pie
When it comes to choosing sides for your Shepherd’s pie, try Glazed Roasted Carrots or perhaps Sautéed Garlic Spinach. The only other thing you need is a glass of red and a crackling fire…
Tips for making Shepherd’s Pie
There are a few stages to making Shepherd’s Pie, but it’s a straightforward recipe. There’s just two little things that you don’t see in most recipes, little things that bugged me:
-
Cool the filling before topping with potato: It thickens and makes it easier to spread the potato across the top and it stops the potato weeping into the filling;
-
Creamier mashed potato = easier to spread and just an all round better eating experience. I just don’t like dry, very firm mash. When I break through the mash, I want it to be borderline collapsing, rather than being able to cut cleanly through it like cake.
I stress again – these are little things that bug me, so feel free to by-pass them! – Nagi x
PS One last time – Cottage Pie is made with beef. Shepherd’s Pie is made with lamb! 😂 (Shepherd’s herd SHEEP!)
Watch how to make it
Sometimes it helps to have a visual, so watch me make this Shepherd’s Pie recipe!
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Shepherd's Pie
Ingredients
- 1 1/2 tbsp olive oil
- 2 garlic cloves , minced
- 1 onion , finely chopped
- 1 carrot , finely chopped
- 1 rib celery , finely chopped
- 3/4 tsp each dried thyme and rosemary (or 2 sprigs fresh thyme + 1 sprig rosemary)
- 750g (1.5 lb) ground lamb (mince) OR beef
- 1/4 cup (35g) flour , plain/all purpose
- 1/4 cup (55g) tomato paste
- 2 cups (500ml) beef stock / broth
- 1/2 cup (125ml) red wine (or water)
- 1 beef bouillon cube , crumbled
- 1 tbsp Worcestershire sauce
- 2 dried bay leaves
- 3/4 tsp cooking / kosher salt
- 1/2 tsp black pepper
- 1 cup frozen peas
Mashed Potato
- 1.2kg (2.2 lb) potatoes, peeled and cut into 2.5cm / 1" cubes
- 2/3 cup (165 ml) milk (whole or low fat)
- 2 tbsp (30g) butter
Crust
- 2 – 3 tbsp grated parmesan , optional
- 2 tbsp (30g) butter , melted
- Fresh thyme leaves, optional garnish
Instructions
- Heat oil in a large skillet over medium high heat. Add onion and garlic, cook for 1 minute. Then add carrots, celery, thyme and rosemary. Cook for 3 minutes or until softened and sweet.
- Turn heat up to high. Add lamb and cook, breaking it up as you go, until browned.
- Add flour and mix in. Add tomato paste, broth, red wine, bouillon cube, Worcestershire sauce and bay leaves. Stir well.
- Bring to simmer, then turn down heat so it is simmering rapidly - I have it on medium. Cook for 30 minutes, stirring occasionally, until it reduces down to a thick gravy consistency (Note 1) (see video).
- Add salt and pepper, taste, then add more if you like. Transfer Filling to 1.5 litre / 1.5 quart pie baking dish. Stir through peas. Cover, then refrigerate to cool for 1 - 2 hours or overnight (optional, Note 2)
Assemble:
- Preheat oven to 180C/350F.
- Cook potatoes in boiling water for 15 minutes or until soft. Drain then return to pot on turned off stove. Allow to steam dry for 30 seconds or so (Note 3).
- Add butter and mash until melted, then add milk, salt and pepper. Mash until it's soft and smooth (ie spreadable, but not sloppy), adjusting with a touch more milk if required.
- Spread mash onto pie, use a fork to draw squiggles over the surface. Sprinkle with parmesan, drizzle with butter.
- Bake for 30 - 40 minutes or until deep golden on top and bubbling on the edges. Stick a knife into the middle to ensure it is piping hot.
- Stand for 5 minutes before serving, garnished with fresh thyme leaves if desired.
Recipe Notes:
Nutrition Information:
Originally published June 2018. modified January 2019, and updated March 2020. No change to recipe!
More cosy pies!
Life of Dozer
Flashback to when Dozer destroyed his ACL (rear knee) back when I first shared this recipe in June 2018. He underwent surgery and was 2 weeks into a 4 month recovery period, and under strict instructions to remain confined to a small space.
It was very challenging for this highly active dog. But his patience was rewarded, he is back to his wild antics at the beach!
Good flavours however mine turned out too runny, even after cooking for longer and waiting for it to set. I noticed this recipe recommends 2 cups of stock / water + 1/2 cup wine, whereas most other recipes Ive seen recommend just 1 cup. I think that might be where the difference lies. I think Ill try 1 cup next time.
I have made this recipe with leftover lamb from the slow-roast lamb recipe and also made indivdual serving sizes in ramkins to freeze for the future. They are perfect to have for those busy weeks of work and for people like me who live alone. I just have to remember to take one out to thaw in fridge overnight or in cool apt before going to work in morning, then pop in oven as soon as I come home. Such comfort and so delicious.
This was delicious. I made this with turkey mince. Also subbed with chicken stock as some family members don’t eat beef. Also used dried mixed Italian herbs as I didn’t have dried rosemary. Everything turned out really well, lots of second helpings!
Growing up in England, I’ve enjoyed many shepherd’s pies over the years. All were good but this recipe is the BEST by far! And just FYI, Lea and Perrins Worcestershire sauce, as purchased here in the US, does not contain gluten ingredients:-). I have celiac, so I need to be careful, and L&P Worcestershire really is ok for celiacs here in the US.
That was amazing. The best I’ve ever made , very easy to follow recipe. We had it 2 days in a row. Was even better the next day. One recipe to keep. I also added some chopped eggplant to the meat.
I’ll certainly be making it again.
That was amazing. The best I’ve ever made , very easy to follow recipe. We had it 2 days in a row. Was even better the next day. One recipe to keep.
That was the best Shepard pie ever. Or should I say Cottage pie, made it with beef mince.
It tasted very nice .
One recipe to keep.
Thank you.
So yum.
12 year old said it was better than roast chicken!!!
I used lamb and beef together. Had no wine. Fresh herbs including my week dried bay leaves and whammo! Spot on delicious. Enough for tomorrow.
This will be one I make when I get fresh mince again. I will put in freezer for winters. Or autumn since that is next week. Lol
So yum.
12 year old said it was better than roast chicken!!!
I used lamb and beef together. Had no wine. Fresh herbs including my weak dried bay leaves and whammo! Spot on delicious. Enough for tomorrow.
This will be one I make when I get fresh mince again. I will put in freezer for winters. Or autumn since that is next week. Lol
I made it with pork mince. It was amazing!!
Love love love this recipe and how you can adjust to the number of servings too, bonus! this is a winner in our household and with some recent dental issues was made as comfort food on multiple levels.
Thanks Nagi, we love your recipes 🙂
This website is my first stop when I’m looking for a new recipe and this one did not disappoint. I hadn’t had shepherd’s pie since I was a kid and this was even better than I remember. It’s going in our rotation!
Excellent pie, but really? British recipe Shepherd’s pie is always lamb, Cottage pie is Beef and never the twain shall meet.
Comfort food at its best. A great make ahead meal. Homely and very tasty.
I’ve made this several times and somehow it just gets better each time. Often forget the peas like another commenter. The meat sauce ends up with a gravy consistency & I often make the meat the day before and then top it with the mash potato and bake the following day.
Yum!! Another absolute winner. My whole family gives this one 2 thumbs up. Thank you for a great Sheppard’s Pie recipe.
This was so tasty, everyone loved it. I omitted wine, bouillon and bay leaves because I didn’t have them and increased Worcestershire by about 1/2 tbsp. It was easy and I will definitely make it again.
Hi Nagi, I’ve followed your site/recipes for years now and love Dozer to bits! I don’t know if you can help me but I need to start making meals for my 98yr old mum in law which she can reheat in the oven. Is there any way you could advise reheating times for your casserole/slow cooker meals in the oven when packed into a foil container for one. She insists on living in retirement village on her own and her son calls in regularly however assistance is required for meals. We live nearly 2hrs away so can’t supervise. I understand if you can’t help, thanks for your time x Julie Heath
This is truly the best shepherd’s pie I have ever eaten!
The best shepherds pie I have ever made delish. Look forward to trying more recipes.