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!
This is amazing!!!! I cut corners by using Simply mashed potato’s. I followed recipe but added ingredients. I added an 8 oz can of corn with the peas. Before I put casserole in fridge I put a nice layer of cheddar cheese. Then added the potato’s on top. If using ready made potato’s like bob evans or simply… microwave them so easy to spread. This a definite favorite! Thanks!!!
Love the looks of this recipe! Shepherd’s pie makes for a wholesome and filling dinner and goes well on its own. 🙂
Thank you Jaya! It is definitely comfort food!! N x
I always make Gary Rhodes’ version, and it’s by far the best I have ever tried, but I will be giving this one a go tonight.
You are so right in cooling the meat filling before attempting to spread on the mashed potatoes. I like to make in individual gratin dishes because spooning it out of one big dish always seems to make it look messy.
Hi Nagi. Can you used left over roast lamb for this recipe? x
Try this one! https://www.goodfood.com.au/recipes/recipetin-eats-x-good-food-pulled-lamb-moussaka-20210329-h1uwjf N x
The best Shepherds/cottage pie I’ve made, and I’ve made a couple of hundred I reckon!
It’s next level Niga.
Thankyou for all your recipes. Easy to follow and haven’t looked back since discovering Recipe Tin.
Yummm! Thanks for an awesome recipe. I’ve never made it with lamb before but I’m sold! I could eat this whole thing myself!
Nailed it! Made this tonight, and is far far better than how I’ve made it before. It takes a little longer but is well worth the effort. I’ve never thought to use red wine in shepherds pie before, but it took it to another level and was awesome. Your recipes never fail me Nagi!
This recipe is so hearty and delicious! I substituted the lamb mince for turkey mince (as I don’t eat red meat) and it was sensational. Will definitely be making this again and again 🙂
Nagi, I have to say you are my go to whenever I type in a recipe I will always click your site. Yet to try a recipe of yours that isn’t delicious. Thankyou so much
Another winner, Nagi. Thank you so much, this is delicious. I also wanted to say how thankful I am for your recipes. They have really helped my family through some tight spots.
OMG love this recipe – will keep this one on rotation, family loves it, very tasty.
Please may I point out politely that Shepherd’s pie is most definitely NOT known as “Shepard’s pie” (as written towards the bottom of the web page). It is a shepherd’s pie because shepherds work with sheep and would therefore have access to lamb meat at the end of the season. Any corruption of the word “Shepherd’s” is simply incorrect spelling!!
Delish, used left over Roast Lamb rather than mince. Didn’t cook as long but loved the result.
I love this recipe. I used to make this recipe exactly with no alterations and my husband and I loved it, but just recently I decided to add panetta to it and wow the flavor kicked to a whole new level!
I do have a question for you Nagi, I wanted to make it for a company potluck, however, I need to figure out a way to keep the dish warm since we don’t have a kitchen at the office. So I was wondering, is there a way that I can make everything then assemble it in a slow cooker, then cook/bake the item in the slow cooker?
I’ve never tried sorry Madison, you won’t get the golden top unfortuantely in the slow cooker and the meat won’t reduce as the temperature is too low. The only way I can think that you may be able to do it is if your slow cooker pot is oven proof – assemble and bake then keep warm in the slow cooker to serve. N x
This is one of the best Shepherd’s pie recipe that I’ve made. It is so delicious, everyone who has tried it loves it. Thank you for providing really clear instructions.
I love hearing this Lorraine, thanks so much!! N x
I’ve made this a couple of times now and it’s a hit with the family! Tonight I’m making it for my dad so let’s see if he approves too 😉 so easy and delicious 🤤
Fingers crossed Lauren – I’m sure it will be a hit! N x
Hi! I have beef broth and everything else but no bullion cube. Suggestions? Thank you!
Hi Courtney, you’re going to need some extra salt and a big splash of Worcestershire to compensate for not having the bullion cubes. Enjoy! N x
I add sooo much more Worcestershire sauce 😅😅 just tip it in there … and some more for good luck!
Cooked exactly as per recipe, didn’t have any wine so left it out. Meal was spot on my partner loved it Thks Nagi