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!
Maggi just take some time off don’t publish old recipes you do such a great job but not keen on repeats just have a holiday instead.but love your blog just being honest and saying what I feel.
Hi Rhonda
It might help if you get Nagi’s name correct…who is Maggi?
Also, I love the repeats Nagi, sometimes it’s hard to go through so many fantastic recipes.
spelling police. I guessed it was a typo
Sorry you must realise this is a typo no need to be rude
Agree!, really love your blog Nagi.. you are so good, but hope you don’t have obligation to post… once a fortnight would keep me happy! Cheers!
Nagi, what type of red wine/brand would you recommend?
I guess I made cottage pie. I bought lovely organic ground beef made one for ourselves and one for the freezer for son and daughter in law whose baby should be here this weekend. Ours was absolutely delicious and even the son who is wary of ground beef said it was delicious.
Marjory🇨🇦🇨🇦🇨🇦
Your recipes are delicious thanks so much
You’re so welcome Majory!!
This was delicious as are all your recipes. I really appreciate you adding the gluten free options as many other sites don’t willingly add this !
Hi Felicia, I’m so glad you love it!
Made it per the recipe the first time except used lean ground beef and added some chopped mushrooms for a little extra savory taste.
It was fabulous!
Made it a second time substituting half of the beef with ground turkey and topped with mashed cauliflower in place of potatoes to lighten it up a little. Needed a bit extra tomato paste for this version. But still amazing!
I deleted the other recipe I was going to try because there’s no way it could be better than this one.
What a great compliment Kay and your substitutions sound delish!
This recipe is absolutely amazing. I followed the recipe exact except I used ground beef instead of lamb because I do not like the taste of lamb, so I made cottage pie 🙂 Also, I left out the carrots because I don’t like them either and I didn’t have any red wine so I just added an extra half cup of broth and it came out wonderful. I will be using this recipe from now on. Next time I make this I will buy some red wine to see how it changes the flavor.
That’s great Miranda!!! I’m so happy you loved it!
LoL, Nagi!
“Cottage Pie is made with beef and Shepherd’s Pie is made with lamb.
Shepherds herd sheep.”
This is exactly what I tell everyone! And that Lamb is much tastier.
It’s the only way I can remember the difference! 😂
not sure if i’m double posting, i just tried to leave a question but can’t see it!
thanks for this recipe nagi, i’ve used it a few times and love it. i just went to make it again and realised i’d forgotten to buy the red wine – i had some grape juice so used that instead but wondered if that is an ok substitute…? it seems like it wouldn’t give as much flavour…? let me know what you think!
Hi Bec! Just skip it, it will still be absolutely delish! 🙂 N x
hi nagi, i really enjoy this recipe and i’ve cooked it a few times before – i just went to do it again and realised i’d forgotten to buy the red wine – i put grape juice in instead (!) but wondered if that will give enough depth of taste…? i’d love your thoughts. 🙂
Wow! I have never tried Shepherd’s pie, it looks so good!! Thank you for the recipe, gotta try it.
Hi Nagi, I don’t have any beef cubes. What can I use as substitute?
I just subbed the beef cube for ally favourite seasonings! Tastes just as great!
That’s so great to hear Lizzie!! So glad you enjoyed this, thanks for taking the time to let me know – N x
I cannot eat gluten or wheat, what can I use instead of flour?
Use 2 tbsp of cornflour / cornstarch, mix with a splash of water. Stir into the sauce at step 4, it will thicken as it heats 🙂
Thanks! I was going to ask the same thing 🙂
Hi Nagi,
I cooked your Shepherds Pie tonight. I have been cooking my high school recipe for 30 years which was good. But your recipe took it to the next level. My husband had great self control with food, but tonight he couldnt stop. It was delicious. Its definitely a keeper. Thanks Again.
I tried your Vietnamese
Caramel Pork 2 nights ago and that was great too.
Cant wait to see what Im gonna try next
Terrific to hear you enjoyed this!! Thanks Linda! N x
HI Nagi, love your recipes and the better part is the way you writes them . I am from Panama, Central America, far away from your home, I will try this cottage pie soon and will like to know if I do it in a 9x13x2 deep pyrex for at least 10 or 12 people how much of the ingredientes do I will need. Thank you……….. and love your dog.
Hi Edna! I’m so pleased you enjoy my recipes, thank you for letting me know! I have a recipe scaler so you can change the servings – just click on Servings and slide and it will change everything!
Hello Nagi, Big hug to DOZER. HE is beautiful boy! Looks healthy. Nagi once again thank YOU for laugh Re:explonation about two pies . Never thought about MEAT used WHAT is on hand. Love THEM both, crusty masu is MY favoured. BE good, Stay HAPPY and healthy!
Hug passed on!!! 🙂 N xx
hi Nagi,love your recipes..and they are all great.thanks a lot.shepherds pie is the best.i still do….thanks again for all your great recipes
Thank you for the compliment Lia! 🙂 N xx
What a clever idea!!! LOL. This is such comfort food. As always, your photography makes even the most comforting food look elegant!
That’s very kind of you to say Peter, thank you! N x
Hi Nagi,
If I make this dish ahead and refrigerate, how much longer will it need to bake in the oven?
Hi Doreen! It will take the full 40 minutes 🙂 N x
Hi Nagi, love your work. I cook loads of your recipes and they are all great…..thank you.
Re Shepherda Pie, well I’m an old girl (aka matured aged lady…lol). My mother was Scottish and she always cooked shepherds pie the traditional way I.e making it by using minced up left overs from the Sunday roast, be it beef or lamb, also using up any remaining gravy. I still do my shepherds pie the same way whenever there is left over roast meat (albeit no more Sunday roast lunch). The rest of the recipe is very similar to yours though. It does have a different texture and taste to the raw mince version but it is yummy.
Thanks again for all your great recipes
Oooh I LOVE hearing that Chris! That’s so wonderful hearing that! N xx
Made it last night Nagi. Very, very nice.
Balanced flavor, looks good and tasty, will certainly make it again. Thanks for the recipe.
‘Rein’ – are you Estonian ? Since my first name is ‘Eha’ I daresay you know why I am asking 🙂 ?
YES!!! So pleased you enjoyed it Rein! N xx