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!
It’s in the oven. I know it will be amazing judging by my multiple taste tests.
I used 500g lamb mince and about a cup of red lentils (which don’t need to be pre- cooked). I was a little short of mash so I also topped with potato gems.
It was fantastic! Took me quite a lot longer to make than what the recipe stated, but it was worth the effort.
Used 1 lb lamb and .5 lb ground beef. Had a few radishes on hand so added those as well. This is a keeper.
I made this last night & followed the recipe, omitted the peas with sweet corn it was delicious!!! Thank you Nagi
I am in the process of making this, the meat sauce is incredible! Didn’t have wine so used water, I keep eating spoonfuls of it, it’s so delicious! Going to make the mash next, I can’t wait until it’s all finished. My toddler son is a very picky eater so I’m hoping he will like this as much as I do!
Tasty, simple, a hit with the family. I didn’t leave it to cool as long as the recipe said and it turned out perfectly for a quick, weeknight meal.
This is so so good. I make almost exactly as posted but do a huge cheat on the potatoes. I use the bag of Idahoan potatoes. They’re freaking delicious and so much less work. Cheers!
What about the cup of frozen peas?
Step 5. Stir in the peas.
I followed the recipe faithfully and the end result was delicious.
I made this last night absolutely delicious followed Nagi’s recipe precisely and it was perfect!!!!
Has anyone made this with Lentils and vegetable stock?
I’m cooking dinner for my son and his girlfriend and she’s vegetarian so I’m trying to find a delicious vegetarian meal
Thanks 😊
I used vegan beyond meat mince ‚meat‘. Delicious 🙂
I make it with lentils all the time! It’s so good.
I loved this recipe. I don’t use alcohol in cooking but it still had so much flavour. Beautiful as always
I’ve actually never made this in my life before today and holy moly!! Yeee what a winner!! I wish I could post a photo of the delish-ish-ness 🤤🤤🤤🤤🤤🤤
Wow!!!! I don’t often comment on these reviews but this is definitely worth 5 stars! Soooo easy and delicious. If you do want to make it GF, I used GF flour and GF Worcestershire sauce! So so tasty and will definitely be making this again. Thanks Nagi, you’re amazing 🙌🏻
LOVE ALL YOUR RECIPES! Thank You.❤️❤️
Simply delicious. I made the shepherds pie over the weekend, with wine and have the cottage pie filling in the fridge to be topped, this time without wine. Both delicious and succulent. I’ve made many pies but this is so simple and foolproof.
I love this recipe, and the cottage pie recipe which is essentially the same, switching lamb for beef. My query is, how is one serve of shepherds pie 14 g of carbs and cottage is 50g?? Please let me know know which is correct? For some of us carb counting is crucial. That said, I love all you do Nagi. Xx
Made this for a casual Friday night dinner with friends last night. Followed the recipe verbatim and will do so next time. We will definitely make this again – easy, full of flavour and a hearty winter meal by all! Thanks again Nagi👌
I made this with leftovers from slow cooked lamb shoulder.Absolutely delicious and so easy.Another winner.
I made it for the second time yesterday and am still under its influence – what a perfect Shepherds pie recipe! Note however that it is rather time consuming but well worth the effort – I recommend setting aside about half a day to make it.
I made this the other day when I had leftover lamb mince. I froze it then a quick defrost in the microwave meant I had dinner on the table in a flash. And oh my goodness, it was divine! Beautiful rich flavours!