There’s something undeniably heartwarming about shepherd’s pie. For me, this dish brings back memories of Sunday evenings at my grandmother’s house, where the scent of browned meat and buttery mashed potatoes would drift from the kitchen long before dinner was served. It was one of those meals that didn’t just fill our bellies—it gathered everyone around the table, stories were shared, laughter echoed, and second helpings were pretty much mandatory.
Shepherd’s pie has long been a comfort food classic across many cultures, especially in the UK and Ireland, where it’s traditionally made with lamb and topped with creamy mashed potatoes. Over time, families have put their own spin on it, making it their own—some using beef, others adding a medley of veggies straight from the garden.
This version? It’s my tried-and-true, “famous” take. It’s hearty, rich, and feels like a warm hug in a bowl. Whether you’re making it on a cold winter’s night, serving it up for a family gathering, or simply craving something that feels like home—this shepherd’s pie never disappoints.
Why You’ll Love This Recipe:
- It’s the ultimate comfort food—rich, filling, and layered with flavor.
- A perfect make-ahead meal for busy weeknights or meal prepping.
- Kid-friendly and customizable to fit your family’s tastes.
- Freezer-friendly, so you can keep leftovers for a rainy day.
- No fancy ingredients required—just simple, wholesome staples.
INGREDIENTS YOU’LL NEED:
For the meat layer:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 pounds ground lamb
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1 ½ cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 1 cup frozen peas
- 1 cup diced carrots
- Salt and pepper to taste
For the mashed potato topping:
- 2 pounds potatoes, peeled and cubed
- 4 tablespoons butter
- ½ cup milk
- Salt and pepper to taste
HOW TO MAKE SHEPHERD’S PIE:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Make the Mashed Potatoes
Start by boiling your peeled and cubed potatoes in salted water. Let them simmer until fork-tender, which usually takes about 15–20 minutes. Drain and mash them while still hot, then stir in butter and milk until smooth and fluffy. Season with salt and pepper, and set them aside. There’s something so nostalgic about this part—just the scent of buttery mash can transport you straight to cozy memories.
Step 2: Sauté the Aromatics
In a large skillet or cast-iron pan, heat olive oil over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute—your kitchen will start smelling amazing right about now.
Step 3: Brown the Lamb
Add the ground lamb to the pan, breaking it up with a wooden spoon. Let it cook until browned and no longer pink. Don’t rush this step—those crispy bits at the bottom add serious flavor.
Step 4: Build the Sauce
Once the lamb is browned, sprinkle in the flour and stir well to coat everything. This will help thicken your filling later. Add tomato paste, beef broth, Worcestershire sauce, rosemary, and thyme. Stir to combine and bring the mixture to a simmer. Let it bubble gently for about 10 minutes until thickened and rich.
Step 5: Add the Veggies
Stir in the peas and carrots and cook for another 5 minutes. Season everything to taste with salt and pepper. The filling should be savory, hearty, and full of flavor.
Step 6: Assemble the Pie
Preheat your oven to 400°F (200°C). Spoon the meat filling into a baking dish, spreading it out evenly. Then carefully layer the mashed potatoes on top. Use the back of a spoon or a spatula to spread them smoothly, and if you’re feeling fancy, run a fork across the top for some texture (it’ll get golden and crisp in the oven!).
Step 7: Bake Until Golden
Place the dish in the oven and bake for 20–25 minutes, or until the top is lightly golden and the edges are bubbling. If you like a bit more crispiness, broil the top for 2–3 minutes—but watch it closely.
Step 8: Let It Rest
Remove from the oven and let it rest for about 5–10 minutes before serving. This helps the layers settle and makes it easier to scoop.
HELPFUL TIPS:
- Use russet potatoes for extra fluffy mashed potatoes, or Yukon Gold for a creamier texture.
- Don’t overwork the potatoes—mash just until smooth to avoid gumminess.
- Make it ahead: Assemble the pie and refrigerate it uncooked for up to 2 days. Then bake it when you’re ready.
- Make it dairy-free: Use plant-based butter and milk in the mash for a dairy-free version.
- Add a cheesy twist: Mix in shredded cheese with the mashed potatoes before baking for a gooey upgrade.
DETAILS:
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: British/Irish
- Diet: Gluten-Free (with gluten-free flour)
NOTES:
This recipe is easily adaptable—switch out the veggies or protein to match what you have on hand. It’s one of those meals that feels like it came from a family recipe box, passed down and lovingly tweaked over generations.
NUTRITIONAL INFORMATION:
(Approx. per serving)
- Calories: 450
- Protein: 25g
- Fat: 22g
- Saturated Fat: 10g
- Carbohydrates: 35g
- Fiber: 4g
- Sugar: 4g
- Sodium: 400mg
FREQUENTLY ASKED QUESTIONS:
Can I use ground beef instead of lamb?
Absolutely. While traditional shepherd’s pie uses lamb, ground beef works just as well. Technically, with beef, it’s called a cottage pie—but either way, it’s delicious.
Can I freeze shepherd’s pie?
Yes! Let it cool completely, then wrap it tightly and freeze for up to 3 months. Thaw overnight in the fridge before baking or reheating.
How do I reheat leftovers?
You can reheat in the oven at 350°F for about 20–25 minutes or microwave individual portions for 2–3 minutes.
STORAGE INSTRUCTIONS:
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the fully cooked pie or unbaked version tightly wrapped for up to 3 months.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cozy delights:
- Shepherd’s Pie Tater Tot Casserole
- The Best Stuffed Shells with Ground Beef
- One-Pot Cheesy Chicken Broccoli Rice Casserole – Creamy, Cozy & So Easy!
- Shrimp Oreganata: A Deliciously Savory Italian-American Classic
CONCLUSION
Homemade shepherd’s pie is more than just a meal—it’s a warm, savory tradition that brings people together. With its rich, meaty filling and creamy mashed potato topping, this dish has earned its place as a comfort food classic. Whether you’re recreating a family favorite or discovering it for the first time, this recipe is sure to make it into your regular dinner rotation. So roll up your sleeves, get cozy in the kitchen, and treat yourself to a dish that feels like home.
Print
My Famous Homemade Shepherd’s Pie
Description
There’s something undeniably heartwarming about shepherd’s pie. For me, this dish brings back memories of Sunday evenings at my grandmother’s house, where the scent of browned meat and buttery mashed potatoes would drift from the kitchen long before dinner was served. It was one of those meals that didn’t just fill our bellies—it gathered everyone around the table, stories were shared, laughter echoed, and second helpings were pretty much mandatory.
Shepherd’s pie has long been a comfort food classic across many cultures, especially in the UK and Ireland, where it’s traditionally made with lamb and topped with creamy mashed potatoes. Over time, families have put their own spin on it, making it their own—some using beef, others adding a medley of veggies straight from the garden.
This version? It’s my tried-and-true, “famous” take. It’s hearty, rich, and feels like a warm hug in a bowl. Whether you’re making it on a cold winter’s night, serving it up for a family gathering, or simply craving something that feels like home—this shepherd’s pie never disappoints.
Ingredients
For the meat layer:
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
2 pounds ground lamb
2 tablespoons all-purpose flour
2 tablespoons tomato paste
1 ½ cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
1 cup frozen peas
1 cup diced carrots
Salt and pepper to taste
For the mashed potato topping:
2 pounds potatoes, peeled and cubed
4 tablespoons butter
½ cup milk
Salt and pepper to taste
Instructions
Step 1: Make the Mashed Potatoes
Start by boiling your peeled and cubed potatoes in salted water. Let them simmer until fork-tender, which usually takes about 15–20 minutes. Drain and mash them while still hot, then stir in butter and milk until smooth and fluffy. Season with salt and pepper, and set them aside. There’s something so nostalgic about this part—just the scent of buttery mash can transport you straight to cozy memories.
Step 2: Sauté the Aromatics
In a large skillet or cast-iron pan, heat olive oil over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute—your kitchen will start smelling amazing right about now.
Step 3: Brown the Lamb
Add the ground lamb to the pan, breaking it up with a wooden spoon. Let it cook until browned and no longer pink. Don’t rush this step—those crispy bits at the bottom add serious flavor.
Step 4: Build the Sauce
Once the lamb is browned, sprinkle in the flour and stir well to coat everything. This will help thicken your filling later. Add tomato paste, beef broth, Worcestershire sauce, rosemary, and thyme. Stir to combine and bring the mixture to a simmer. Let it bubble gently for about 10 minutes until thickened and rich.
Step 5: Add the Veggies
Stir in the peas and carrots and cook for another 5 minutes. Season everything to taste with salt and pepper. The filling should be savory, hearty, and full of flavor.
Step 6: Assemble the Pie
Preheat your oven to 400°F (200°C). Spoon the meat filling into a baking dish, spreading it out evenly. Then carefully layer the mashed potatoes on top. Use the back of a spoon or a spatula to spread them smoothly, and if you’re feeling fancy, run a fork across the top for some texture (it’ll get golden and crisp in the oven!).
Step 7: Bake Until Golden
Place the dish in the oven and bake for 20–25 minutes, or until the top is lightly golden and the edges are bubbling. If you like a bit more crispiness, broil the top for 2–3 minutes—but watch it closely.
Step 8: Let It Rest
Remove from the oven and let it rest for about 5–10 minutes before serving. This helps the layers settle and makes it easier to scoop.
Notes
This recipe is easily adaptable—switch out the veggies or protein to match what you have on hand. It’s one of those meals that feels like it came from a family recipe box, passed down and lovingly tweaked over generations.