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Shepherd’s Pie

Shepherd's Pie

This classic Shepherd's Pie recipe delivers the ultimate comfort food experience with richly flavored lamb filling topped with cloud-like mashed potatoes that form an irresistibly golden crust. Perfect for family dinners or impressive enough for guests.
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Prep Time 45 minutes
Cook Time 30 minutes
Course Main Course
Cuisine British
Servings 6

Equipment

  • Large skillet
  • Large pot
  • 9x13 baking dish or 2-quart casserole

Ingredients
  

For the meat filling

  • 1.5 pounds ground lamb (traditional) or ground beef (for cottage pie)
  • 1 large onion, finely diced
  • 2 carrots, peeled and diced small
  • 2 celery stalks, diced small
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 cup frozen peas
  • 1 cup beef broth
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • Salt and pepper to taste

For the potato topping

  • 2.5 pounds russet potatoes (about 4 large), peeled and quartered
  • 1/2 cup whole milk, warmed
  • 6 tablespoons butter, divided
  • 1/4 cup sour cream
  • 2 egg yolks (optional, but makes the top extra golden)
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1/4 cup grated Parmesan cheese (optional but recommended)

Instructions
 

Step 1: Prepare the Potatoes

  • Place the potatoes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt and bring to a boil.
  • Reduce to a simmer and cook until fork-tender, about 15-20 minutes. You should be able to easily slide a fork into them with no resistance.
  • Drain thoroughly and return to the hot pot. Let them sit for a minute to allow excess moisture to evaporate. Nobody wants watery mash!
  • Add 4 tablespoons of butter, warm milk, sour cream, garlic powder, salt, and pepper. Mash until smooth and lump-free. If using, stir in egg yolks now.
  • Taste and adjust seasoning – these potatoes should be flavorful enough to stand on their own. Set aside.

Step 2: Make the Filling

  • Preheat your oven to 375°F (190°C).
  • Heat olive oil in a large skillet over medium-high heat. When it shimmers, you're good to go.
  • Add the ground lamb or beef and cook until no longer pink, about 5-7 minutes, breaking it up with a wooden spoon as it cooks. Season with salt and pepper.
  • Add the onions, carrots, and celery to the meat and cook until the vegetables start to soften, about 5-7 minutes.
  • Stir in the garlic and tomato paste and cook for another minute until fragrant. Your kitchen should smell amazing right about now.
  • Sprinkle the flour over the mixture and stir to coat everything evenly. Cook for 1-2 minutes to cook off the raw flour taste.
  • Add the Worcestershire sauce, herbs, and beef broth. Bring to a simmer and cook until the mixture thickens slightly, about 5 minutes.
  • Stir in the frozen peas – no need to defrost them first! Cook for another minute, then taste and adjust seasoning if needed.

Step 3: Assemble and Bake

  • Transfer the meat mixture to a 9x13 baking dish or a 2-quart casserole, spreading it into an even layer.
  • Top with the mashed potatoes, starting around the edges to create a seal (this prevents the filling from bubbling up). Use a fork to create peaks and valleys in the potatoes – these will get deliciously crispy!
  • Dot the top with the remaining 2 tablespoons of butter and sprinkle with Parmesan cheese if using.
  • Place on a baking sheet (to catch any potential overflow) and bake for 25-30 minutes until golden brown and bubbling around the edges.
  • For an extra-crispy top, broil for the final 2-3 minutes – but watch it like a hawk! It can go from perfect to burnt in seconds.
  • Let stand for 10-15 minutes before serving. I know it's hard to wait, but this helps the filling set up a bit.

Notes

  • Authentic vs. Easy: Traditional Shepherd's Pie uses ground lamb, while Cottage Pie uses beef. Both are delicious, so use what you prefer!
  • Make ahead magic: You can assemble the entire dish up to 2 days before baking. Keep refrigerated and add an extra 10-15 minutes to the baking time if cooking from cold.
  • Freezer friendly: Freeze either before or after baking for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Leftover glory: This actually tastes even better the next day, as the flavors have time to meld.
  • Potato tip: For the fluffiest mash, use a ricer or food mill instead of a potato masher if you have one.