Print

Classic Shepherd’s Pie with Lamb

A deep-dish Shepherds Pie with a portion removed, showing the rich meat filling and perfectly browned, textured mashed potato crust.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Follow this recipe to make an authentic Shepherd’s Pie using ground lamb, topped with creamy mashed potatoes.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1.5 pounds ground lamb
  • 2 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 1 cup beef or lamb broth
  • 1/2 cup frozen peas
  • 1 teaspoon dried thyme
  • 1 teaspoon Worcestershire sauce
  • Salt and black pepper to taste
  • 3 pounds Russet potatoes, peeled and quartered
  • 1/2 cup milk, warmed
  • 4 tablespoons unsalted butter
  • 1/4 cup grated sharp cheddar cheese (optional, for topping)

Instructions

  1. Prepare the potatoes: Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook until fork-tender, about 15-20 minutes. Drain well.
  2. Mash the potatoes: Return potatoes to the hot pot. Add warm milk and butter. Mash until smooth. Season with salt and pepper. Set aside.
  3. Cook the filling base: Heat olive oil in a large oven-safe skillet over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
  4. Brown the lamb: Add ground lamb to the skillet. Cook, breaking it up with a spoon, until browned. Drain off excess fat.
  5. Make the gravy: Stir in flour and cook for 1 minute. Add tomato paste, broth, thyme, and Worcestershire sauce. Bring to a simmer and cook until the sauce thickens slightly, about 5 minutes. Season with salt and pepper.
  6. Add vegetables: Stir in the frozen peas. Remove the skillet from the heat.
  7. Assemble the pie: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Spread the mashed potato mixture evenly over the meat filling in the skillet. Use a fork to create texture on top. Sprinkle with cheddar cheese if using.
  8. Bake: Bake for 20-25 minutes, or until the filling is bubbling and the potato topping is golden brown. Let it rest for 10 minutes before serving.

Notes

  • Shepherd’s Pie traditionally uses lamb; if you use ground beef, you are making Cottage Pie.
  • For a crispier topping, brush the potato surface lightly with melted butter before baking.
  • If your skillet is not oven-safe, transfer the filling to a 9×13 inch baking dish before topping with potatoes.

Nutrition

Find it online: https://savorandpin.com/shepherds-pie-classic-recipe-lamb-topping/