This recipe is satisfying, easy to prepare, and made with simple ingredients. It’s a complete meal in one dish, great for meal prep, and even better the next day. The rich filling paired with fluffy mashed potatoes makes it a timeless favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ground lamb or ground beef olive oil onion carrots peas garlic tomato paste worsteshire sauce beef or vegetable broth salt black pepper fresh thyme or rosemary
potatoes butter milk or cream salt
Directions
Peel and chop the potatoes. Boil in salted water until fork-tender, then drain.
Mash the potatoes with butter and milk until smooth. Season with salt and set aside.
Heat olive oil in a skillet over medium heat. Add the onion and carrots and cook until softened.
Add the garlic and cook briefly until fragrant.
Stir in the ground meat and cook until browned. Drain excess fat if needed.
Mix in tomato paste, worcestershire sauce, herbs, salt, and pepper.
Pour in the broth and simmer until the mixture thickens. Stir in the peas.
Transfer the meat mixture to a baking dish and spread evenly.
Spoon the mashed potatoes on top and smooth or texture with a fork.
Bake until the top is lightly golden and the filling is bubbling.
Servings and timing
Servings: 4–6 Prep time: 20 minutes Cook time: 40 minutes Total time: about 1 hour
Variations
You can add corn or mushrooms to the filling for extra texture. For a lighter version, use ground turkey. Sweet potatoes can replace regular potatoes for a slightly sweeter topping. A sprinkle of cheese on top adds a rich finish.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through. Shepherd’s Pie can also be frozen for up to 2 months and reheated from thawed.
FAQs
What is the difference between shepherd’s pie and cottage pie?
Shepherd’s pie traditionally uses lamb, while cottage pie is made with beef.
Can I make shepherd’s pie ahead of time?
Yes, you can assemble it in advance and bake when ready to serve.
Can I freeze shepherd’s pie?
Yes, it freezes well either baked or unbaked.
How do I get a golden top?
Use a fork to create texture and bake uncovered, or broil briefly at the end.
Can I use instant mashed potatoes?
Yes, though homemade mashed potatoes provide the best texture and flavor.
What vegetables can I add?
Corn, green beans, mushrooms, or celery work well.
Can I make it dairy-free?
Use dairy-free butter and milk alternatives for the mashed potatoes.
Why is my filling watery?
Simmer the filling longer to reduce excess liquid before baking.
Can I make this gluten-free?
Yes, ensure the broth and worcestershire sauce are gluten-free.
What should I serve with shepherd’s pie?
It’s a complete meal on its own, but a green salad pairs nicely.
Conclusion
Homemade Shepherd’s Pie is a comforting, reliable dish that brings warmth to the table. With its rich filling and creamy potato topping, it’s a recipe worth keeping in regular rotation.
Homemade Shepherd’s Pie is a comforting and hearty dish featuring a savory meat and vegetable filling topped with creamy mashed potatoes, then baked until golden and bubbly.
Author:Catherine
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
Yield:4–6 servings
Category:Main Course
Method:Baking
Cuisine:British
Diet:Halal
Ingredients
1 1/2 lbs ground lamb or ground beef
2 tbsp olive oil
1 medium onion, finely chopped
2 carrots, diced
2 cloves garlic, minced
1 cup peas (fresh or frozen)
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1/2 cup beef or vegetable broth
1 tsp fresh thyme or rosemary (or 1/2 tsp dried)
Salt, to taste
Black pepper, to taste
2 lbs potatoes, peeled and chopped
4 tbsp butter
1/2 cup milk or cream
Salt, to taste (for potatoes)
Instructions
Preheat the oven to 400°F (200°C).
Boil the chopped potatoes in salted water until fork-tender, about 15–20 minutes. Drain and mash with butter and milk until smooth. Season with salt and set aside.
Heat olive oil in a skillet over medium heat. Add chopped onion and diced carrots; cook until softened, about 5–6 minutes.
Add garlic and sauté for 30 seconds until fragrant.
Add the ground lamb or beef and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
Stir in tomato paste, Worcestershire sauce, thyme or rosemary, salt, and pepper.
Pour in broth and simmer until slightly thickened, about 5–7 minutes. Stir in peas and remove from heat.
Transfer the meat mixture to a baking dish and spread it evenly.
Spoon the mashed potatoes over the top and spread to cover the filling. Use a fork to create texture if desired.
Bake uncovered for 20–25 minutes, or until the top is lightly golden and filling is bubbling. Broil for 2–3 minutes for extra browning if desired.
Let rest for a few minutes before serving.
Notes
Add corn or mushrooms to the filling for more texture.Use sweet potatoes instead of regular potatoes for a twist.Sprinkle cheese on top before baking for a rich finish.Can be assembled ahead of time and baked later.Freezes well, baked or unbaked, for up to 2 months.
