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Shepherd’s Pie

A slice of shepherd's pie on a white plate, showcasing the meat filling and mashed potato topping.
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A classic, comforting shepherd’s pie with a savory lamb filling and a fluffy mashed potato topping. This recipe is approachable for all skill levels and perfect for a cozy family dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1.5 pounds ground lamb
  • 2 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon all-purpose flour
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 pounds potatoes, peeled and quartered
  • 1/2 cup milk
  • 4 tablespoons butter
  • Salt and pepper to taste
  • 1/2 cup shredded cheddar cheese (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
  3. Add ground lamb to the skillet. Cook, breaking it up with a spoon, until browned. Drain off any excess fat.
  4. Stir in minced garlic, rosemary, thyme, salt, and pepper. Cook for 1 minute until fragrant.
  5. Sprinkle flour over the lamb mixture and stir to coat. Cook for 1 minute.
  6. Pour in beef broth and Worcestershire sauce. Bring to a simmer, scraping up any browned bits from the bottom of the skillet. Reduce heat and simmer for 10 minutes, allowing the sauce to thicken.
  7. While the lamb mixture simmers, cook the potatoes. Place potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork-tender, about 15-20 minutes.
  8. Drain the potatoes and return them to the pot. Add milk and butter. Mash until smooth and creamy. Season with salt and pepper to taste.
  9. Spread the mashed potatoes evenly over the lamb mixture in the skillet. If desired, sprinkle shredded cheddar cheese over the top.
  10. Place the skillet in the preheated oven and bake for 20-25 minutes, or until the topping is golden brown and the filling is bubbly. For extra browning, you can broil for the last 1-2 minutes, watching carefully to prevent burning.
  11. Let the shepherd’s pie rest for 5-10 minutes before serving.

Notes

  • For a make-ahead option, assemble the pie completely, let it cool, cover tightly, and refrigerate for up to 2 days. Bake as directed, adding a few extra minutes to the baking time.
  • This dish freezes well. Let the baked pie cool completely, then cover tightly with plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F (175°C) oven until heated through.
  • You can substitute ground beef for lamb to make a traditional cottage pie.
  • Consider this a great alternative to meal delivery services for a home-cooked meal.

Nutrition

Find it online: https://www.purecookingjoy.com/shepherds-pie-recipe-comfort-food/

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