As a food blogger and busy parent, I perfected the Best Shepherds Pie Recipe by adding one unexpected pantry staple that changes the way the layers come together.

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I make what my kids call the BEST Shepherd’s Pie, and honestly I can see why. This version is hearty but not fussy, with ground lamb and yellow onion doing most of the talking, enough to get everyone to the table fast.

There’s a flavor that feels familiar then surprises you, like something between a Best Shepherds Pie Recipe you saved and a random Hash Brown Shepherds Pie idea you almost forgot about. I mess up sometimes, forget a step, or add too much salt but somehow it always disappears off the plate.

Ingredients

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Ground lamb: packs protein and iron, adds savory, slightly gamey richness.
Yellow onion: gives sweetness when cooked, boosts fiber and flavor.
Carrots: crunchy, sweet, add beta carotene for vitamin A and natural sweetness.
Garlic: sharp aromatics, adds savory punch and allicin health perks.
Tomato paste: concentrated umami and acidity, deepens stew flavor without sugar.
Worcestershire sauce: salty, tangy, messy name, gives umami, a little sweet.
Frozen peas: pop of sweetness, fiber and vitamins, brightens the filling.
Mashed potatoes: starchy comfort, carbs for energy, creamy butter and milk richness.
Cheddar: sharp, melty, adds salty tang and extra protein and fat.

Ingredient Quantities

1 1/2 to 2 lb ground lamb (or ground beef if you gotta)

1 large yellow onion, finely diced

2 medium carrots, peeled and diced

2 cloves garlic, minced

2 tbsp tomato paste

1 to 2 tbsp Worcestershire sauce

2 tbsp all purpose flour

1 1/2 cups beef broth

1 tsp fresh thyme leaves or 1/2 tsp dried thyme

1 tsp fresh rosemary, chopped or 1/2 tsp dried rosemary (optional)

1 cup frozen peas, thawed

1 cup frozen corn (optional, my kids like it)

Salt and freshly ground black pepper

2 tbsp olive oil or butter for cooking

For the mashed potato topping

2 lbs russet or Yukon Gold potatoes, peeled and quartered

4 tbsp unsalted butter

1/4 to 1/2 cup whole milk or heavy cream

1/4 cup sour cream or cream cheese (optional for extra creaminess)

1/2 to 1 cup grated sharp cheddar cheese (optional, for sprinkling)

Fresh parsley, chopped for garnish (optional)

How to Make this

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1. Preheat oven to 400 F and put a large pot of salted water on to boil for the potatoes. Peel and quarter the 2 lbs potatoes so they go in as soon as the water boils.

2. While the potatoes cook, heat 2 tbsp olive oil or butter in a large skillet over medium high heat. Add the diced onion and carrots and cook until soft about 5 minutes, then add the minced garlic and cook 30 seconds till fragrant.

3. Add the ground lamb (or ground beef) to the pan, break it up and brown it well, seasoning with salt and plenty of black pepper as it cooks. If theres a lot of fat drain some off, but leave a bit for flavor.

4. Stir in 2 tbsp tomato paste and 1 to 2 tbsp Worcestershire sauce, then sprinkle 2 tbsp all purpose flour over the meat and stir to coat. Cook 1 to 2 minutes so the flour loses its raw taste and the paste darkens a little, scraping up any browned bits from the pan.

5. Pour in 1 1/2 cups beef broth, add 1 tsp fresh thyme (or 1/2 tsp dried) and 1 tsp chopped rosemary if using, bring to a simmer and cook until thickened about 8 to 10 minutes. Taste and adjust salt and pepper. Stir in the thawed 1 cup frozen peas and optional 1 cup corn at the end just to heat through.

6. Check the potatoes; when fork tender about 15 to 20 minutes drain them well and return to the hot pot for a minute to dry out. Add 4 tbsp unsalted butter, 1/4 to 1/2 cup warm whole milk or cream, and 1/4 cup sour cream or cream cheese if you want extra creaminess. Mash until smooth, season with salt and pepper. Tip: warm milk and a little sour cream make the mash silky, and a ricer gives the fluffiest results.

7. Spoon the meat filling into a 9×13 or similar baking dish and spread evenly. Top with the mashed potatoes and smooth with a spatula or make little peaks with a fork so they brown nicely. Sprinkle 1/2 to 1 cup grated sharp cheddar on top if you like.

8. Brush the potato top with a little melted butter for extra color, set the dish on a rimmed baking sheet to catch any drips and bake at 400 F for 20 to 25 minutes until bubbling and golden. If you want a crisper top pop it under the broiler 1 to 2 minutes but watch it close so it doesnt burn.

9. Let the pie rest about 10 minutes so it sets, then garnish with chopped fresh parsley if you want and serve. This keeps well in the fridge and is great reheated, kids love it.

Equipment Needed

1. Oven (preheat to 400 F)
2. Large pot with lid for boiling potatoes
3. Colander for draining potatoes
4. Vegetable peeler
5. Chef’s knife
6. Cutting board
7. Large skillet (12 inch works well)
8. Wooden spoon or heatproof spatula
9. 9×13 inch baking dish (or similar)
10. Potato masher or ricer

FAQ

Q: Can I use ground beef instead of lamb? A: Yes. Ground beef works great and some folks call that version Cottage Pie. Brown the beef well, add a little extra Worcestershire or tomato paste for depth, and drain any excess fat so the filling doesnt get greasy.

Q: How do I keep the mashed potatoes from getting gluey? A: Dont overmix. Mash gently with a potato masher or ricer, warm your milk and butter before adding, and avoid a blender or food processor. Starchy potatoes like russets or Yukon Golds give the fluffiest result.

Q: My filling is too runny, how do I fix it? A: Simmer longer to reduce the liquid, or sprinkle a little extra flour and cook a minute to thicken. You can also stir in a teaspoon or two of cornstarch mixed with cold water, cook till thick. If its slight, bake uncovered so excess moisture evaporates.

Q: Can I make this ahead or freeze it? A: Yes. You can assemble it unbaked and refrigerate for up to two days or freeze for up to three months. Thaw overnight in the fridge then bake at 350 F for about 45 to 60 minutes till hot through. If baked first, cool completely before freezing and reheat longer.

Q: How do I get a nicely browned potato top? A: Rough up the mashed potatoes with a fork to make peaks, dot with melted butter, and sprinkle cheese if you like. Pop it under the broiler for a minute or two at the end, watching closely so it doesnt burn.

Q: Can I swap or omit veggies to suit picky eaters? A: Totally. Peas and carrots are classic, but you can use green beans, diced bell pepper, or leave out the corn if kids dont like it. For a lighter version, use less butter and milk or try a cauliflower mash instead of potatoes.

Shepherd’s Pie Recipe Substitutions and Variations

Ground lamb: swap for 1 1/2 to 2 lb ground beef, lean ground turkey, or plant-based crumbles. Fat matters so if you use turkey add 1 tbsp olive oil and boost the seasoning a bit.
Beef broth: use 1 1/2 cups chicken or vegetable broth, or try 1 cup broth plus 1/2 cup dry red wine for extra richness; if you use wine let it reduce a minute to mellow the acidity.
Potatoes (mashed topping): use 2 lb sweet potatoes (same weight) but use a little less milk since they’re creamier, or for low-carb swap to about 1.5 lb cauliflower florets, steam until very tender, squeeze out excess water and add 3 to 4 tbsp butter and a splash of milk to reach desired texture.
Worcestershire sauce: replace 1 to 2 tbsp with 1 tbsp soy sauce or tamari plus 1 tsp balsamic or lemon juice for tang, or use 1 tbsp anchovy paste if youre not vegetarian for the same savory depth.

Pro Tips

1. Brown the meat like you mean it — don’t overcrowd the pan or it will steam instead of getting that nutty, caramelized color. Cook the tomato paste until it darkens a bit, scrape up the browned bits, then add liquid. If there’s a lot of fat, pour most off but leave a tablespoon or so for flavor.

2. If the filling seems wet, fix it before you top it. Simmer a few extra minutes to reduce, or stir in a teaspoon of cornstarch mixed into cold broth to thicken quickly. You can also chill the filling for 10 to 20 minutes so it’s less likely to sink into the potatoes when you spread them.

3. Warm the milk or cream and melt the butter before adding to the potatoes, mash gently and stop when just smooth — overworking makes gluey mash. A ricer or even a coarse sieve gives the lightest texture. For extra silky richness add a little sour cream or cream cheese.

4. Bake on a rimmed sheet to catch drips and let the finished pie rest 8 to 12 minutes before serving so the filling sets. If you want a crunchy, browned top, make shallow peaks in the mash and brush with melted butter, then broil for 1 to 2 minutes but watch it close so it doesn’t burn.

Shepherd’s Pie Recipe

Recipe by Tina Bueller

0.0 from 0 votes

As a food blogger and busy parent, I perfected the Best Shepherds Pie Recipe by adding one unexpected pantry staple that changes the way the layers come together.

Servings

servings

Calories

650

kcal

Equipment: 1. Oven (preheat to 400 F)
2. Large pot with lid for boiling potatoes
3. Colander for draining potatoes
4. Vegetable peeler
5. Chef’s knife
6. Cutting board
7. Large skillet (12 inch works well)
8. Wooden spoon or heatproof spatula
9. 9×13 inch baking dish (or similar)
10. Potato masher or ricer

Ingredients

1 1/2 to 2 lb ground lamb (or ground beef if you gotta)
1 large yellow onion, finely diced
2 medium carrots, peeled and diced
2 cloves garlic, minced
2 tbsp tomato paste
1 to 2 tbsp Worcestershire sauce
2 tbsp all purpose flour
1 1/2 cups beef broth
1 tsp fresh thyme leaves or 1/2 tsp dried thyme
1 tsp fresh rosemary, chopped or 1/2 tsp dried rosemary (optional)
1 cup frozen peas, thawed
1 cup frozen corn (optional, my kids like it)
Salt and freshly ground black pepper
2 tbsp olive oil or butter for cooking
For the mashed potato topping
2 lbs russet or Yukon Gold potatoes, peeled and quartered
4 tbsp unsalted butter
1/4 to 1/2 cup whole milk or heavy cream
1/4 cup sour cream or cream cheese (optional for extra creaminess)
1/2 to 1 cup grated sharp cheddar cheese (optional, for sprinkling)
Fresh parsley, chopped for garnish (optional)

Directions

Preheat oven to 400 F and put a large pot of salted water on to boil for the potatoes. Peel and quarter the 2 lbs potatoes so they go in as soon as the water boils.
While the potatoes cook, heat 2 tbsp olive oil or butter in a large skillet over medium high heat. Add the diced onion and carrots and cook until soft about 5 minutes, then add the minced garlic and cook 30 seconds till fragrant.
Add the ground lamb (or ground beef) to the pan, break it up and brown it well, seasoning with salt and plenty of black pepper as it cooks. If theres a lot of fat drain some off, but leave a bit for flavor.
Stir in 2 tbsp tomato paste and 1 to 2 tbsp Worcestershire sauce, then sprinkle 2 tbsp all purpose flour over the meat and stir to coat. Cook 1 to 2 minutes so the flour loses its raw taste and the paste darkens a little, scraping up any browned bits from the pan.
Pour in 1 1/2 cups beef broth, add 1 tsp fresh thyme (or 1/2 tsp dried) and 1 tsp chopped rosemary if using, bring to a simmer and cook until thickened about 8 to 10 minutes. Taste and adjust salt and pepper. Stir in the thawed 1 cup frozen peas and optional 1 cup corn at the end just to heat through.
Check the potatoes; when fork tender about 15 to 20 minutes drain them well and return to the hot pot for a minute to dry out. Add 4 tbsp unsalted butter, 1/4 to 1/2 cup warm whole milk or cream, and 1/4 cup sour cream or cream cheese if you want extra creaminess. Mash until smooth, season with salt and pepper. Tip: warm milk and a little sour cream make the mash silky, and a ricer gives the fluffiest results.
Spoon the meat filling into a 9×13 or similar baking dish and spread evenly. Top with the mashed potatoes and smooth with a spatula or make little peaks with a fork so they brown nicely. Sprinkle 1/2 to 1 cup grated sharp cheddar on top if you like.
Brush the potato top with a little melted butter for extra color, set the dish on a rimmed baking sheet to catch any drips and bake at 400 F for 20 to 25 minutes until bubbling and golden. If you want a crisper top pop it under the broiler 1 to 2 minutes but watch it close so it doesnt burn.
Let the pie rest about 10 minutes so it sets, then garnish with chopped fresh parsley if you want and serve. This keeps well in the fridge and is great reheated, kids love it.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.