This is one of the Best Shepherd’s Pie recipes in the world. It’s inspired by my family recipe that’s been passed down for generations. Obviously, I’m biased because it’s the recipe I grew up eating, but it truly is fantastic. It’s got the creamiest mashed potato topping and hearty delicious lamb filling. I really hope you enjoy it!
Shepherd’s Pie is the ultimate British comfort food. It’s a dish I grew up on and you may have grown up eating too. For me, it’s like a warm hug.
There are hundreds of recipes for Shepherd’s Pie on the internet, and many of them use beef mince. This, my friend, is not okay. I repeat, NOT okay. For shepherd’s pie, it is crucial to use lamb mince. Shepherd = sheep = lamb. Beef mince, turns the recipe into cottage pie, which is just as delicious.
Okay, now that we’ve covered that little topic…
If you’re craving pies at the moment, check out my simple boursin pie or my chicken pot pie using filo pastry as the topping. Both are fabulous recipes.
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About Emily’s Recipe
If you’re new here, hi! I’m Emily – a recipe developer, food content creator, and cookbook author! Thanks for stopping by to check out my shepherd’s pie recipe. I really hope you enjoy it and please do let me know in the comments if you give it a go!
If you’d like to join a community of food lovers, just subscribe to my newsletter for recipes, cooking tips, and foodie chats. Now, let me tell you a bit more about this recipe…
Texture: the lamb mince filling is soft and silky. You’ve then got the mashed potato which is light and smooth, garnished with a slightly crispy cheese topping.
Taste: hearty lamb tomatoey filling with a creamy, very well seasoned mashed potato topping, with a cheesy finish.
Ease: it’s not a technically difficult recipe to make, just follow the steps and you’ll be fine!
Top Tips: 1. we’re using 20% fat lamb mince for extra flavour. 2. you want to allow the mince to fry to create a fond on the base of the pan which provides incredible flavour. 3. we’re blending our boiled potatoes using a hand blender to create the smoothest mashed potato topping.
Would I make this again? I grew up on shepherd’s pie so yes, I would make this again, for sure!
Ingredients and Substitutions
Lamb mince: we’re using 20% fat lamb mince. You can use a leaner type of lamb mince but the flavour won’t be as good. If you can’t find lamb mince, then you can use beef mince. But this does change the outcome of this dish to a cottage pie instead of a shepherd’s pie. Still delicious though!
Onion: we’re using a white onion for this recipe. If you’ve only got shallots or red onion, you can use them!
Garlic: fresh garlic is best but if you’ve only got granules, then use 1 tsp.
Carrot: we’re grating it for this recipe so that it’s super smooth, but you can alternatively finely chop it.
Celery: to add to our mirepoix (fried onions, garlic, carrot and celery), we’re using celery. You can omit this if you’re not a fan!
Herbs: an essential part of the recipe, we’re using bay leaves, fresh sprigs of thyme, and rosemary. Use dried herbs if you can’t find fresh ones.
Tomato Paste: this adds a richness to our lamb mince filling.
Red wine: this deglazes the pan and also adds a lovely depth to our dish. Simply omit if you don’t drink wine.
Beef stock: I combined 1 beef stock cube with 400ml water. But feel free to use homemade beef broth, this would be fab!
Worcestershire sauce: a tangy, perfect addition to our mince filling. If you don’t have Worcestershire sauce, then add in 1 teaspoon balsamic vinegar with a sprinkling of sugar.
Potatoes: we’re using Maris piper or russet potatoes.
Milk: whatever milk you fancy! The higher the fat %, the tastier.
Butter: salted butter is best for this shepherd’s pie recipe.
Cheddar: I love using mature cheddar, but you could also use parmesan!
The full list of ingredients and quantities is at the bottom of this blog in the recipe card!
Step by step instructions with photos
Step 1: Place a large pot on medium heat and add in the lamb mince. There’s no need to add in oil, as the mince provides enough fat. Fry for 10 minutes, leaving the mince to brown on the base of the pan, creating a flavoursome fond. Then scrape that occasionally using the back of a wooden spoon.
Step 2: After 10 minutes, add in the onion, garlic, celery, and carrot. Stir fry for 5-10 minutes until the onions have softened. Season with salt and pepper.
Step 3: Time for the herbs, add in your thyme, bay leaves, and rosemary. Followed by the tomato puree and 1 tablespoon flour. Give it a good mix, then pour in the red wine, beef stock, and Worcestershire sauce. Give everything a good stir, bring to the boil, then reduce to low heat and leave to simmer for 45 minutes. Stirring occasionally to stop the sauce from sticking to the base of the pan.
Step 4: Meanwhile, make your mashed potato. Add your chopped potatoes into a pan and top with cold water. Bring to the boil, then reduce to simmer for 10 minutes until you can spike the potato with a fork and it goes through easily. Drain and add the potatoes back to the pan with the butter, milk, salt and pepper. I used a hand blender to create silky smooth mashed potato, but you can use a potato masher or a fork for fluffy potatoes. Once mashed, taste and season accordingly.
Step 5: Preheat the oven to 160c fan / 355F. Once your lamb mince filling has reduced, give it a taste and season with more salt if need be. Remove the bay leaves and thyme sprigs, then evenly spread the lamb mince filling into the base of your baking dish.
Step 6: Top with the mashed potato and spread it out into an even layer.
Step 7: Sprinkle with cheddar cheese or parmesan, or a mixture of both! Bake in the oven for 40 minutes or until golden and bubbling.
Step 8: Take your shepherd’s pie out of the oven and leave to rest for 10 minutes. Then serve up between 6 plates and enjoy!
What to do with leftovers
Storage: leave the shepherd’s pie to cool, then place in airtight containers and into the fridge for up to 3 days.
Freezing: shepherd’s pie is fantastic to freeze. Once again, leave to cool then place in airtight containers. Don’t forget to label with the content name and date. Freeze for up to 3 months, then defrost/thaw in the fridge overnight before reheating.
Reheating: Either reheat in the microwave (lid ajar) until piping hot, or place into a baking dish and reheat in the oven at 160c / 350F until piping hot.
FAQs
For sure, you can add peas, spinach or lentils.
Yes, you can! Simply grill for 5 minutes until the cheese is golden and bubbling.
Green beans, peas, tenderstem broccoli, or baked beans are my favourite!
More recipes you might enjoy!
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The Best Shepherd’s Pie
This is one of the Best Shepherd’s Pie recipes in the world. It’s inspired by my family recipe that’s been passed down for generations.
Instructions
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Place a large pot on medium heat and add in the lamb mince. There’s no need to add in oil, as the mince provides enough fat. Fry for 10 minutes, leaving the mince to brown on the base of the pan, creating a flavoursome fond. Then scrape that occasionally using the back of a wooden spoon.
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After 10 minutes, add in the onion, garlic, celery, and carrot. Stir fry for 5-10 minutes until the onions have softened. Season with salt and pepper.
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Time for the herbs, add in your thyme, bay leaves, and rosemary. Followed by the tomato puree and 1 tablespoon flour. Give it a good mix, then pour in the red wine, beef stock, and Worcestershire sauce. Give everything a good stir, bring to the boil, then reduce to low heat and leave to simmer for 45 minutes. Stirring occasionally to stop the sauce from sticking to the base of the pan.
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Meanwhile, make your mashed potato. Add your chopped potatoes into a pan and top with cold water. Bring to the boil, then reduce to simmer for 10 minutes until you can spike the potato with a fork and it goes through easily. Drain and add the potatoes back to the pan with the butter, milk, salt and pepper. I used a hand blender to create silky smooth mashed potato, but you can use a potato masher or a fork for fluffy potatoes. Once mashed, taste and season accordingly.
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Preheat the oven to 160c fan / 355F. Once your lamb mince filling has reduced and thickened, give it a taste and season with more salt if need be. Remove the bay leaves and thyme sprigs, then evenly spread the lamb mince filling into the base of your baking dish.
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Top with the mashed potato and spread it out into an even layer.
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Sprinkle with cheddar cheese or parmesan, or a mixture of both! Bake in the oven for 45 minutes or until golden and bubbling.
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Take your shepherd’s pie out of the oven and leave to rest for 10 minutes. Then serve up between 6 plates and enjoy!
Notes
Storage: leave the shepherd’s pie to cool, then place in airtight containers and into the fridge for up to 3 days.
Freezing: shepherd’s pie is fantastic to freeze. Once again, leave to cool then place in airtight containers. Don’t forget to label with the content name and date. Freeze for up to 3 months, then defrost/thaw in the fridge overnight before reheating.
Reheating: Either reheat in the microwave (lid ajar) until piping hot, or place into a baking dish and reheat in the oven at 160c / 350F until piping hot.
Nutrition
Calories: 511kcalCarbohydrates: 38gProtein: 23gFat: 29gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 86mgSodium: 359mgPotassium: 1226mgFiber: 5gSugar: 5gVitamin A: 3746IUVitamin C: 38mgCalcium: 171mgIron: 3mg
