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A slice of shepherd’s pie with a layer of mashed potatoes on top, browned and ridged, sits on a white plate. The filling beneath includes ground meat, peas, and carrots. A baking dish and rosemary sprigs are in the background.
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4.87 from 15 votes

Best Shepherd’s Pie Recipe (Classic, Easy & Foolproof)

The best foolproof shepherd’s pie recipe! Juicy ground lamb with creamy mashed potatoes makes a hearty, budget-friendly dinner loved by thousands.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 minute
Course: Main Course
Cuisine: British
Keyword: comfort food
Servings: 8 servings
Calories: 567kcal

Equipment

Ingredients

For the meat mixture:

  • 2 pounds Ground lamb read notes
  • 1 Onion large - chopped
  • 3 Garlic cloves crushed
  • 3 tablespoons Olive oil
  • 4 tablespoons Flour
  • Salt to taste
  • Black pepper to taste
  • 1 teaspoon Rosemary chopped
  • 1 teaspoon Thyme
  • 2 tablespoons Tomato paste
  • 2 cups Beef broth
  • 7 oz Carrots diced
  • 7 oz Peas fresh or frozen

For the puree:

  • 3.5 pounds Potatoes
  • 1 tbsp Butter
  • ½ cup Milk
  • ¼ cup Cheddar cheese
  • ½ tsp Salt
  • ½ Black pepper
  • Egg yolk optional
US Customary - Metric

Instructions

  • Cook the potatoes: Place peeled, quartered potatoes in a pot of cold salted water. Bring to a boil, cover, and cook until fork-tender.
  • Prepare the filling: Meanwhile, heat olive oil in a large pan over medium heat. Sauté onion for 2–3 minutes, add garlic and carrots, and cook 5–7 minutes until softened.
  • Add ground lamb and cook until no longer pink, about 5 minutes. Season with salt, pepper, rosemary, and thyme. Stir in tomato paste and flour until coated.
  • Pour in beef broth and peas. Simmer gently, stirring, until the sauce thickens. Remove from heat.
  • Mash the potatoes: Drain potatoes and transfer to a large bowl. Mash with butter, milk, cheddar, egg yolk (if using), salt, and pepper until smooth and creamy.
  • Assemble: Preheat oven to 400°F (200°C). Spread the meat mixture evenly in a 13x9-inch (33x22cm) baking dish. Top with mashed potatoes, smoothing the surface. If desired, use a fork to create a decorative pattern on top, which will brown beautifully in the oven.
  • Bake: Bake for 20–25 minutes, or until the potato topping is lightly golden and crisp. Let rest 5 minutes before serving.

Video

Notes

  • Meat options: Traditionally made with lamb, but ground beef or a lamb/beef mix works just as well.
  • Veggie swaps: Try adding corn, celery, mushrooms, or green beans for extra flavor.
  • Make-ahead: Assemble up to 24 hours in advance, cover tightly, and refrigerate. Bake just before serving.
  • Freezing: Shepherd’s pie freezes beautifully. Cool completely, wrap well, and freeze for up to 3 months. Bake from frozen at 350°F (175°C) for 45–55 minutes.
  • Potato topping variations: For extra creaminess, use half-and-half instead of milk. For a lighter option, swap in cauliflower mash.
  • Cheese lovers: Add extra cheddar or Parmesan on top before baking for a golden crust.
  • Texture tip: Use a fork to create ridges in the mashed potatoes before baking; they crisp up beautifully in the oven.
  • Leftovers: Store in an airtight container in the fridge for up to 4 days. Reheat in the oven for best results.

Nutrition

Calories: 567kcal | Carbohydrates: 47g | Protein: 27g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 91mg | Sodium: 715mg | Potassium: 1338mg | Fiber: 7g | Sugar: 6g | Vitamin A: 4500IU | Vitamin C: 53mg | Calcium: 113mg | Iron: 4mg