Go Back
Delicious Shepherd’s Pie with a golden brown mashed potato crust, ready to be served.

Best Shepherd's Pie Recipe

This Shepherd's Pie recipe delivers a comforting and flavorful dish with a creamy mashed potato topping and a savory meat and vegetable filling. It's the perfect family meal, offering a delightful combination of textures and tastes that will become a new favorite.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Main Course
Cuisine: British
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 pound ground lamb or beef
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup all-purpose flour
  • 1 cup beef broth
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • Salt to taste
  • Freshly ground black pepper to taste
  • 2 pounds Yukon Gold potatoes, peeled and quartered
  • 1/2 cup milk or cream
  • 4 tablespoons butter
  • 1/4 cup grated Parmesan cheese or cheddar cheese optional

Equipment

  • Large skillet or Dutch oven
  • Large pot
  • Potato masher or electric mixer
  • 9x13 inch baking dish
  • Measuring cups and spoons
  • Cutting board
  • Knife
  • Spoon

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Heat the olive oil in a large skillet or Dutch oven over medium heat.
  3. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
  4. Add the ground lamb (or beef) to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  5. Stir in the garlic, thyme, rosemary, and nutmeg. Cook for 1 minute more, until fragrant.
  6. Sprinkle the flour over the meat and vegetables and cook for 1 minute, stirring constantly.
  7. Gradually pour in the beef broth, stirring to prevent lumps.
  8. Stir in the tomato paste and Worcestershire sauce.
  9. Bring to a simmer, then reduce the heat and cook for 15-20 minutes, or until the sauce has thickened.
  10. Stir in the frozen peas and corn and cook for a few minutes until heated through. Season with salt and pepper to taste.
  11. Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes.
  12. Drain the potatoes and return them to the pot. Add the milk (or cream) and butter and mash until smooth and creamy. Season with salt and pepper to taste. Stir in cheese if desired.
  13. Pour the meat filling into a 9x13 inch baking dish.
  14. Spread the mashed potatoes evenly over the meat filling.
  15. Bake for 20-25 minutes, or until the potatoes are golden brown and the filling is bubbly.
  16. Let the Shepherd's Pie rest for 5-10 minutes before serving.

Notes

For extra flavor, deglaze the pan with red wine or beer after browning the meat. You can also make the Shepherd's Pie ahead of time and refrigerate it before baking. Add a pinch of red pepper flakes to the meat filling for a little heat. Substitute lentils or plant-based meat for a vegetarian option. For a cheesy crust, sprinkle shredded cheese over the mashed potatoes before baking.