Shepherd’s Pie is the sort of food that brings a smile to everyone’s face! Lamb in a rich gravy sauce with a scattering of peas, a creamy potato topping, and that awesome golden cheese crust, make this once and you’ll make it over and over again! (PS Use beef instead of lamb for Cottage Pie).
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 flour , plain/all purpose
- 1/4 cup tomato paste
- 2 cups beef stock / broth
- 1/2 cup red wine (or water)
- 1 beef bouillon cube , crumbled (OXO brand crumbles easily)
- 1 tbsp Worcestershire sauce
- 2 bay leaves , dried or fresh
- 3/4 tsp cooking salt / 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 milk (whole or low fat)
- 2 tbsp (30g) unsalted butter
Cheesy crust
- 2 – 3 tbsp grated parmesan , optional
- 2 tbsp (30g) unsalted butter , melted
- Fresh thyme leaves, optional garnish
Instructions
- Sauté – 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.
- Cook lamb – Turn heat up to high. Add lamb and cook, breaking it up as you go, until browned.
- Make sauce – Add flour and mix in. Add tomato paste, broth, red wine, bouillon cube, Worcestershire sauce and bay leaves. Stir well.
- Simmer and thicken – 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).
- Cool – 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 180°C/350°F (both fan and standard).
- Boil potatoes – Place the potatoes in a large pot. Add water so it’s 10cm / 4” above potatoes. Bring to a boil then cook for 15 minutes or until soft. Drain then return potatoes into the pot on the turned off stove. Allow to steam dry for 30 seconds or so (Note 3).
- Mash – 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:
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!
I have enough beef to double the recipe and put into separate containers. Do you think it will be okay to make one mix of everything and simple halve it before the oven stage?
Yes definitely! Enjoy!
Have made this a few times now and it is always delicious!
That’s SO GREAT to hear Mark – N x
Mmmmm
Another amazing recipe, thankyou so much!!
You’re so welcome Yvonne!
I haven’t made this yet but I will soon. I love cottage pie and this looks absolutely delish!!
You’ll love it Phyllis, I can’t wait for you to try it! ❤️
Was delicious 😋
I’m so glad you loved it!
I just wanted to take some time to appreciate the recipes you post . I regularly use your recipes to cook different cuisines.
Last night , I cooked Shepherd’s Pie and it was outstanding .
I did substitute with turkey mince instead of lamb . Chicken Broth instead of beef broth , Vegeta stock powder instead of beef bullion perfect bake cheese instead of parmesan cheese. It is only because I didn’t have the mentioned ingredients and wanted to stick the ones I had in the pantry / fridge .
I must say , the results were outstanding .
Thank you Nagi for yet another perfect recipe.
That’s so great to hear Meena!
Hi nagi, thank you for your awesome recipes, they never fail!! My husband said this was the best shepherds pie he’s ever had. So easy to make!
Wahoo, thanks for the feedback Joanna!
Hi Rebecca, that doesn’t sound right at all although it is supposed to be soft, not sloppy. Did you make any changes or substitutions to the recipe bu any chance? – N x
This pie is great comfort food. I paid attention to the hints given and it turned out just like the photos. Perfect for the sudden cold snap. Thanks Nagi
That’s awesome to hear Kerrie! ❤️
Hi Nagi,
I picked your recipe, because of the very easy step by step directions and great video…and the fantastic ingredients! So glad I did, because this meal was perfectly delicious and savory!! I am now a believer and will try your other recipes.
Thanks so much for letting me know John ❤️
Hi Nagi! Thanks for the awesome recipe. I made the filling last night and it tastes delicious. Question, will red potatoes do for the topping? Thanks.
Hi Julie, I’ve used red potatoes before as a last resort and that has worked fine – N x
Hands down best shepherds pie I’ve ever had!
Woah what a great compliment! ❤️
From a totally English perspective I’d just like to point out that neither cottage pie (beef) nor shepherd’s pie (lamb) should have a cheese topping. This is something that has been introduced by commercial makers to improve both the look and flavour of pies that otherwise lack both. No cheese please, just place under a hot grill at the end of cooking until the potato topping is crisp and golden.
You could omit the cheese if you prefer, I find that it gives a better golden crust (it’s also delicious!) ☺️
I have 2 issues with this recipe. First is that 2.2 lb of potatoes is twice as much as needed, I usesed just under half and it was more then enough, afterall this is Sheppards pie NOT poratoe pie, lol. Also cutting the potatoes into 1 inch cubes is to much work and unnecessary, cutting potatoes in 4’s or 8’s is adequate. Other than that this recipe is delicious.
Hi Fernando, I’m so glad you loved this pie, you could always reduce the amount of potato if you prefer – N x
Holy moly this was so delicious and easy to make with the instructions. Everyone got seconds and took left overs with them. Thank you!!
I’m so glad it was a hit Rebecca!
Thanks Nagi for another wonderful recipe. I just happened to have some homemade lamb stock in the freezer and used it instead of beef broth. Didn’t add the beef bouillon as I was using lamb stock but otherwise followed the recipe as written. Love the gluten free instructions in the notes. Will definitely make this again!!! Thx.
How do you recommend reheating the leftovers? (Btw this is delicious!)
Oh Nagi, how do you do it? Another winning recipe my whole family enjoyed – thank you 😊
Awesome, thanks so much for letting me know!
Delicious recipe! I substituted ground beef and my whole family loved it.
Hi Rachel, yes you can definitely sub with beef (then you have a Cottage pie). I’m so happy you loved it!