Name: Shepherd’s Pie Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: British
Ingredients: 1.5 lbs ground lamb or beef; 1 onion, chopped; 2 carrots, diced; 2 cloves garlic, minced; 2 tbsp tomato paste; 2 tsp Worcestershire sauce; 1/2 cup beef or chicken broth; 1 tsp fresh or 1/3 tsp dried rosemary; 1 tsp fresh or 1/3 tsp dried thyme; Salt and pepper to taste; 2 tbsp olive oil; 1 cup frozen peas (optional); For the Mashed Potatoes:; 2 lbs Yukon gold or russet potatoes, peeled and chopped; 4 tbsp butter; 1/3 cup milk or cream; Salt and pepper to taste; 1 egg yolk (optional)

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Shepherd’s Pie is a classic comfort food dish that I always turn to when I want something hearty and satisfying. It features a rich and savory meat filling topped with creamy mashed potatoes, then baked until golden and bubbling. Whether I’m feeding the family or meal prepping for the week, this dish hits the spot every time.

Why You’ll Love This Recipe

I love this recipe because it’s simple, delicious, and uses basic ingredients I usually already have in my kitchen. The meat filling is flavorful and tender, and the mashed potato topping bakes up beautifully with a crisp golden crust. It’s one of those dishes that tastes even better the next day, and it freezes well too. Plus, it’s easy to customize depending on what I have on hand.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Filling:

Ground lamb (or beef, if making Cottage Pie)
Onion, chopped
Carrot, diced
Garlic, minced
Tomato paste
Worcestershire sauce
Beef or chicken broth
Fresh or dried rosemary
Fresh or dried thyme
Salt and pepper
Olive oil
Frozen peas (optional)

For the Mashed Potatoes:

Potatoes (Yukon gold or russet), peeled and chopped
Butter
Milk or cream
Salt and pepper
Egg yolk (optional, for richer mash)

directions

I begin by sautéing onion, garlic, and carrots in olive oil over medium heat until they’re soft and fragrant.
I add the ground lamb, breaking it apart and cooking until browned. Then I season it with salt, pepper, thyme, and rosemary.
I stir in tomato paste and Worcestershire sauce, cooking for a minute before adding the broth. I let it simmer until the liquid reduces and thickens.
I stir in frozen peas at the end if I’m using them, then spoon the filling into a baking dish.
While the filling simmers, I boil the potatoes until fork-tender. Then I mash them with butter and warm milk or cream, seasoning to taste. I sometimes mix in an egg yolk for added richness.
I spread the mashed potatoes over the meat filling, using a fork to create texture on the surface.
I bake it at 400°F (200°C) for about 20–25 minutes, or until the top is lightly golden and the edges are bubbling.

Servings and timing

This recipe makes 4 to 6 servings. It takes about 20 minutes to prep and 40 minutes to cook, so I usually set aside about an hour total.

Variations

I often switch out lamb for ground beef to make a classic Cottage Pie.
I add corn or green beans for more veggie variety.
For a dairy-free version, I use olive oil and plant-based milk in the mash.
I sometimes top it with sweet potato mash for a slightly sweeter twist.
When I want more crunch, I sprinkle breadcrumbs or grated cheese over the mashed potatoes before baking.

storage/reheating

I store leftovers covered in the fridge for up to 4 days. To reheat, I use the oven at 350°F until it’s heated through. I also microwave individual portions, but the oven keeps the topping crispier. It freezes well, too—I wrap it tightly and freeze for up to 3 months, then thaw overnight and reheat.

FAQs

Can I make this ahead of time?

Yes, I often assemble it a day ahead, refrigerate it, and then bake it fresh when I’m ready to serve. It may need a few extra minutes in the oven if it’s coming straight from the fridge.

What’s the best meat to use?

Ground lamb is traditional for Shepherd’s Pie, but I use ground beef if that’s what I have—it becomes Cottage Pie then. Both taste great with this recipe.

Do I have to use fresh herbs?

No, I use dried herbs all the time. I just adjust the amount, using about one-third the amount of dried herbs compared to fresh.

Can I use instant mashed potatoes?

I prefer fresh mashed potatoes, but in a pinch, I’ve used instant. I just make sure they’re thick enough to hold up as a topping.

Can I freeze Shepherd’s Pie?

Absolutely. I freeze it either before or after baking. When ready to eat, I thaw overnight in the fridge and reheat in the oven until hot and bubbly.

Conclusion

Shepherd’s Pie is one of those timeless dishes I keep in my recipe rotation because it’s easy, comforting, and incredibly flavorful. I love how versatile it is and how well it stores for later meals. Whether I make it with lamb or beef, it always brings a taste of home to the table.