Go Back

Classic Cookbooks: Shepherd's Pie Recipe

This classic Shepherd's Pie recipe features a rich, savory lamb or beef filling, simmered with aromatic vegetables and herbs in a hearty stock, crowned with a creamy, golden mashed potato topping. It's a comforting and substantial dish, perfect for family dinners or entertaining, offering a delightful balance of textures and robust flavors.
Print Recipe Pin Recipe
Servings: 10 people
Course: lunch/dinner
Cuisine: british
Calories: 2478.1
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 1/2 pounds all-purpose potatoes peeled, quartered, and rinsed
  • Salt
  • 3 tablespoons butter divided, 2 tablespoons kept chilled
  • Freshly ground pepper
  • 2 tablespoons vegetable oil
  • 1 medium onion chopped
  • 1 carrot peeled and chopped
  • 1 celery stalk chopped
  • 1 pound raw ground lamb for shepherd’s pie or raw ground beef (for cottage pie) OR 1 pound finely-chopped leftover cooked lamb or beef
  • 1 tablespoon all-purpose flour
  • 3/4 cup beef or vegetable stock
  • 1 tablespoon chopped fresh thyme OR 1 teaspoon dried [I used dried]
  • 1 tablespoon chopped fresh rosemary OR 1 teaspoon dried [I omitted the rosemary as I had neither form on hand]
  • Pinch ground nutmeg

Equipment

  • 1 Large Saucepan
  • 1 Potato Masher
  • 1 Large Skillet or Dutch Oven
  • 1 9x13 Inch Baking Dish
  • 1 Chef's Knife and Cutting Board

Method
 

  1. Peel, quarter, and rinse potatoes. Place in a large saucepan, cover with salted cold water, and bring to a boil. Cook until fork-tender, then drain well.
  2. While potatoes cook, preheat oven to 375°F (190°C).
  3. In a large skillet or Dutch oven, heat vegetable oil over medium-high heat. Add chopped onion, carrot, and celery; cook until softened, about 5-7 minutes.
  4. Add ground lamb or beef to the skillet. Break it apart and cook until thoroughly browned, stirring occasionally. Drain any excess fat.
  5. Stir in flour, thyme, rosemary, and nutmeg. Cook for 1 minute, stirring constantly to cook out the raw flour taste.
  6. Pour in beef or vegetable stock, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until the sauce thickens, about 5 minutes. Season with salt and pepper to taste.
  7. Return drained potatoes to the saucepan. Add 1 tablespoon of butter, salt, and pepper. Mash until smooth and creamy.
  8. Transfer the meat mixture to a 9x13 inch baking dish, spreading it evenly across the bottom.
  9. Carefully spread the mashed potatoes evenly over the meat filling, creating a decorative pattern with a fork if desired. Dot the top with the remaining 2 tablespoons of chilled butter.
  10. Bake for 25-30 minutes, or until the filling is bubbling and the potato topping is golden brown. If desired, finish under a broiler for a few minutes for extra browning. Let rest 10-15 minutes before serving.

Notes

For the mashed potatoes, boil until fork-tender, then drain thoroughly. Mash with warm butter and a splash of warmed milk or cream for a silken texture; avoid over-mashing. Ensure your ground lamb or beef is well browned before adding vegetables to build a deep umami base. Deglaze the pan with beef stock to capture all the flavorful fond. Cook the flour for a minute to prevent a raw taste before incorporating liquid. A brief finish under the broiler will give the potato topping a beautiful golden crust. Allow the pie to rest for 10-15 minutes after baking; this helps the filling set and makes for cleaner slices.