Best Shepherd's Pie Recipe

Best Shepherd's Pie being dished out of skillet with a wooden spoon

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Best Shepherd's Pie Recipe

A classic homemade shepherd’s pie made with a saucy filling of ground lamb and soft vegetables, and topped with a thick layer of cheesy mashed potatoes baked until golden and bubbling. The ultimate cozy meal!

Prep Time 25

Cook Time 25

Resting Time 10

Servings

Calories 535kcal

Author Jennifer

Equipment

1 large skillet or baking dish
1 potato masher or whisk

Ingredients

For the Lamb Filling

1 pound ground lamb
1 medium yellow onion diced
2 cloves garlic minced
2 carrots peeled and diced small
1 cup frozen peas
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon all-purpose flour
1 cup beef broth can also use beef stock or chicken broth
1/2 teaspoon thyme
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons butter or olive oil

For the Mashed Potato Topping

2 pounds Yukon Gold or russet potatoes peeled and cubed
4 tablespoons butter
1/2 cup milk or cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded cheddar cheese optional, for topping

Instructions

Step 1: Make the Potatoes
Place the peeled and cubed potatoes in a large pot and cover with cold water and a sprinkle of salt. Bring to a boil and cook for 15–20 minutes, or until fork tender. Drain well, then mash with the butter, milk, salt, and pepper until smooth and creamy. Set aside while you make the filling.
Step 2: Soften the Vegetables
Preheat your oven to 400°F. In a large oven-safe skillet or heavy pan, melt the butter over medium heat. Add the onion and carrots and cook for 5–6 minutes, until softened. Stir in the garlic and cook for about 30 seconds, just until fragrant.
Step 3: Cook the Meat
Add the ground lamb and cook until browned, breaking it up as it cooks. If there is a lot of grease, carefully drain off the excess. Stir in the tomato paste, Worcestershire sauce, thyme, salt, and pepper. Sprinkle the flour over the meat mixture and stir for about 1 minute.
Step 4: Add the Broth
Slowly pour in the broth, stirring well so everything combines smoothly. Let the mixture simmer for 3–5 minutes, until slightly thickened, then stir in the peas.
Step 4: Assemble
Spread the mashed potatoes evenly over the lamb filling, smoothing the top with a wooden spoon or spatula. Use a fork to create a few ridges across the top - this helps the potatoes brown nicely in the oven. Sprinkle with cheddar cheese if using.
Step 5: Bake
Bake for 20–25 minutes, until bubbling around the edges and golden on top. Let the shepherd’s pie rest for about 10 minutes before serving so it holds together better when scooped.

Notes

Use a Heavy Pan

A cast-iron skillet works especially well because it holds heat beautifully and gives better browning.

Don’t Skip the Fork Marks

Those little ridges help the potatoes crisp and brown instead of staying flat and pale.

Nutrition