This classic shepherd's pie recipe features a rich, savoury lamb filling topped with creamy, golden mashed potatoes. Ultimate hearty comfort food!
The recipe is one of my own - there's not a lot of preparation needed and it's pretty straightforward to make. Once the potatoes are boiling, you cook the lamb mince filling for a short amount of time on the hob and then the oven does it's work! Growing up, I always had peas and carrots in mince when I was given mince and tatties (potatoes!), so I've always done the same when making my shepherd's pie.
This is another dish that I associate with comfort food - one of those that you just don't want to end! The lamb mince filling is full of delicious lamb flavour, with pops of peas and tender carrots and a smooth mashed potato topping - enjoy...
Tips
- Make ahead – this recipe can be made up to 3 days ahead. Leave it to cool then cover in cling film and refrigerate. Cook in the oven for 40 to 45 minutes.
- Vegetarian option - replace the lamb mince with lentils, mushrooms or plant-based mince.
- Dairy-free option - use olive oil and plant-based milk for the mashed potatoes.
- Herbs - try adding fresh thyme, rosemary or bay leaves to the pie filling for added depth.
- Cheese topping - sprinkle some grated cheddar over the mashed potato4es for a crispy golden top.
- This recipe for shepherd’s pie can easily be adapted if you’re cooking for less or more people.
FREQUENTLY ASKED QUESTIONS
Shepherd's Pie is traditionally made with lamb, while Cottage Pie uses beef mince.
Yes - assemble the pie, cover, and keep in the fridge for up to 3 days before baking. Alternatively, freeze for up to 3 months.
Absolutely - allow the pie to cool completely, then wrap tightly and freeze. Thaw overnight in the fridge and bake until heated through.
You can brush the mashed potatoes with melted butter before baking. For extra crispness, grill for the last 5 minutes.
Yes - mixing grated cheddar or parmesan into the mash adds a rich, cheesy flavour.
Carrots, peas, celery, and onions are classic choices. You can also add mushrooms or green beans for variety.
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How to make this Shepherd's Pie
Ingredients
Mashed potato topping:
- 1kg Maris Piper or King Edward potatoes, peeled and cut into medium chunks
- cooking salt
- 80ml milk (I use semi-skimmed)
- 40g butter
- salt and freshly ground black pepper
Pie filling:
- 500g lamb mince
- 1 medium onion, finely chopped
- 1 large carrot, peeled and diced
- 500ml lamb stock (made using a stock cube or pot)
- 120g frozen peas or petit pois, thawed in hot tap water and drained
- 5 tsp meat gravy granules
Instructions
- See Tips for making ahead. Heat the oven to 180C/160C fan/gas 4 and then make the mashed potato. Put the potatoes in a large saucepan of cold water, bring to the boil and add some cooking salt. Cook on a continuous simmer for 15 to 18 minutes, until the potatoes are tender.
- Meanwhile, put the lamb mince in a medium saucepan over a high heat. When the mince starts to brown, add the onion and cook for 5 to 8 minutes until all of the mince is browned and the onions are softened. Add the diced carrot and stock. Reduce to a gentle simmer and cook for 15 minutes, uncovered. Then, add the peas and increase the heat. Stir in the gravy granules until all combined and the gravy has thickened. Pour the mince mixture into an ovenproof dish (mine is 26cm in diameter).
- When the potatoes are cooked, drain well in a colander and let them sit for a minute or 2 to steam dry. Meanwhile, add the milk and butter to the saucepan and put on a low heat to warm the milk and melt the butter. Turn off the heat and add the cooked potatoes. Mash well until the potatoes are smooth and the milk and butter are combined. Season with salt, if needed, and black pepper, to taste.
- Top the mince with the mash, using a fork to make a decorative pattern.
- Bake the pie in the oven for 30 to 35 minutes, until the potato topping is lightly browned.
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Shepherd's Pie
Ingredients
Mashed potato topping:
- 1 kg (2.2 lb) Maris Piper or King Edward potatoes peeled and cut into medium chunks
- cooking salt
- 80 ml (⅓ cup) milk (I use semi-skimmed)
- 40 g (1.4 oz) butter
- salt and freshly ground black pepper
Pie filling:
- 500 g (1.1 lb) lamb mince
- 1 medium medium onion finely chopped
- 1 large carrot peeled and diced
- 500 ml (2 cups) stock (made using a stock cube or pot)
- 120 g (4.2 oz) frozen peas or petit pois thawed in hot tap water and drained
- 5 tsp meat gravy granules
Instructions
- See Tips for making ahead. Heat the oven to 180C/160C fan/gas 4 and then make the mashed potato. Put the potatoes in a large saucepan of cold water, bring to the boil and add some cooking salt. Cook on a continuous simmer for 15 to 18 minutes, until the potatoes are tender.
- Meanwhile, put the lamb mince in a medium saucepan over a high heat. When the mince starts to brown, add the onion and cook for 5 to 8 minutes until all of the mince is browned and the onions are softened. Add the diced carrot and stock. Reduce to a gentle simmer and cook for 15 minutes, uncovered. Then, add the peas and increase the heat. Stir in the gravy granules until all combined and the gravy has thickened. Pour the mince mixture into an ovenproof dish (mine is 26cm in diameter).
- When the potatoes are cooked, drain well in a colander and let them sit for a minute or 2 to steam dry. Meanwhile, add the milk and butter to the saucepan and put on a low heat to warm the milk and melt the butter. Turn off the heat and add the cooked potatoes. Mash well until the potatoes are smooth and the milk and butter are combined. Season with salt, if needed, and black pepper, to taste.
- Top the mince with the mash, using a fork to make a decorative pattern.
- Bake the pie in the oven for 30 to 35 minutes, until the potato topping is lightly browned.
Notes
- Make ahead – this recipe can be made up to 3 days ahead. Leave it to cool then cover in cling film and refrigerate. Cook in the oven for 40 to 45 minutes.
- Vegetarian option - replace the lamb mince with lentils, mushrooms or plant-based mince.
- Dairy-free option - use olive oil and plant-based milk for the mashed potatoes.
- Herbs - try adding fresh thyme, rosemary or bay leaves to the pie filling for added depth.
- Cheese topping - sprinkle some grated cheddar over the mashed potato4es for a crispy golden top.
- This recipe for shepherd’s pie can easily be adapted if you’re cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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