Shepherd's Pie
A classic comfort food bake of herby ground lamb and vegetables simmered in a rich gravy, topped with creamy mashed potatoes and baked until golden.
- Potato Topping
- 2 pounds russet potatoes, peeled and quartered
- 1/2 cup milk
- 1/4 cup butter
- kosher salt and freshly ground black pepper, to taste
- Meat Filling
- 2 tablespoons avocado oil or olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 large carrots, peeled and diced
- 2 celery stalks, diced
- 1 1/2 pounds ground lamb or ground beef
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup chicken broth (or beef broth if using ground beef)
- 1 1/2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 teaspoons fresh rosemary, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 1 cup frozen peas
- Place the potatoes in a large pot and cover with cold water. Set the pot over high heat and bring to a boil, then cook for 13 to 15 minutes, until the potatoes are soft enough to pierce easily with a fork — starting them in cold water helps them cook through evenly rather than turning mushy on the outside before the centers are done.
- Drain the potatoes in a colander, then return them to the pot. Add the milk, butter, salt, and pepper, and mash until smooth and creamy. Set the mashed potatoes aside while you build the filling.
- Preheat your oven to 400°F (200°C). Heat the oil in a large oven-safe skillet over medium heat, then add the onion and garlic and sauté for about a minute until fragrant. Add the diced carrots, celery, and ground lamb, and cook for 8 to 10 minutes, breaking up the meat with a spatula as it browns, until no pink remains.
- Carefully drain off the excess fat from the pan, then stir in the chicken broth, tomato paste, Worcestershire sauce, rosemary, thyme, salt, and pepper. Let the mixture simmer for about 5 minutes, until the sauce thickens slightly and coats the meat.
- Stir in the frozen peas, then turn off the heat. Use the back of a spatula to press the meat mixture into an even, flat layer across the bottom of the pan.
- Dollop the mashed potatoes evenly over the meat filling, then spread them out to the edges of the pan with a spoon or spatula, sealing in the filling underneath. If you like some texture on top, drag the tines of a fork or the back of a spoon across the surface to create ridges that will crisp up nicely in the oven.
- Bake for 25 to 30 minutes, until the potato topping is set and lightly golden at the edges. For extra color, finish with 1 to 2 minutes under the broiler, watching closely so the top doesn't scorch.
Chef's Note: Shepherd's pie gets its name from the use of ground lamb, distinguishing it from cottage pie, which is traditionally made with beef — though home cooks on both sides of the Irish Sea have long used the terms interchangeably and swapped the meat depending on what's on hand. Draining the fat after browning the meat keeps the finished pie from turning greasy, while the mashed potato topping bakes into a lightly golden crust that seals in the rich, herby filling underneath.
This dish is an excellent make-ahead option: assemble the whole pie up to a day in advance, cover and refrigerate, then bake straight from the fridge, adding a few extra minutes to the bake time. Leftovers reheat beautifully in a 350°F oven until warmed through, and any extra mashed potatoes can be piped rather than dolloped for a more decorative finish if you're serving it for a holiday table.
A few tools that make this recipe easier to get right.
As an Amazon Associate, Salt & Simmer earns from qualifying purchases made through these links, at no extra cost to you.