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A close-up of a square slice of Shepherds Pie Recipe on a white plate: a rich layer of ground meat with peas and diced carrots in gravy, topped with a golden-brown mashed potato crust and garnished with a small sprig of rosemary.

Shepherds Pie Recipe

A classic British Shepherds Pie Recipe with savory lamb filling, tender veggies and a creamy mashed potato crust.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course
Cuisine: American, British, Comfort Food
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb Ground lamb - Or ground beef for cottage pie
  • 1 medium Yellow onion - Finely diced
  • 2 Carrots - Peeled & diced
  • 2stalks Celery - Diced
  • 2 cloves Garlic - Minced
  • 2 tablespoon Tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 sprigs Fresh thyme - Leaves stripped
  • 1 Bay leaf
  • 1 cup Frozen peas - Thawed
  • 1 cup Corn kernels - Thawed
  • 8 oz Mushrooms - Sliced
  • 2 lbs Russet potatoes - Peeled & quartered
  • 3 tablespoon Butter
  • ½ cup Heavy cream
  • 1 Egg yolk
  • — to taste Salt & pepper
  • 1 teaspoon Dijon mustard
  • 1 cup Beef or lamb stock
  • ½ cup Red wine - Optional
  • 1 sprig Fresh rosemary - Chopped

Equipment

  • 1 Large skillet or Dutch oven (For browning meat & veggies)
  • 1 9×13″ baking dish (To assemble and bake)
  • 1 Large pot (For boiling potatoes)
  • 1 Potato masher or ricer (For smooth potatoes)
  • 1 Sharp knife (For chopping)
  • 1 Cutting board (For prep)

Method
 

  1. Heat the pan, brown the ground lamb, then remove and drain.
    An overhead shot of a stainless‑steel skillet on a light surface, with diced yellow onion and carrot pieces sautéing in a thin sheen of oil until just softened.
  2. Cook onion, carrots, and celery in the pan until softened.
    A top‑down view of a black skillet containing browned ground lamb mixed with bright green peas, yellow corn kernels, and sliced cremini mushrooms, topped with a few sprigs of fresh thyme.
  3. Add minced garlic to the veggies and stir for 1 minute.
    A bright, close overhead of a clear glass mixing bowl on a marble countertop, filled with halved, cooked russet potatoes and a hand pressing down with a metal potato masher
  4. Stir in tomato paste, mustard, stock, wine, and herbs; simmer until thickened.
    An overhead shot of the same white baking dish before baking: an even layer of pale mashed potatoes smoothed into parallel ridges covers the meat and vegetable layer below.
  5. Return meat to pan, add peas, corn, mushrooms, and season.
    A top‑down view of a white rectangular ceramic baking dish holding baked shepherd’s pie: the mashed‑potato crust is golden‑brown and lightly sprinkled with fresh herbs, and one corner has been scooped out to reveal the rich meat and vegetable filling beneath.

Nutrition

Serving: 350gCalories: 520kcalCarbohydrates: 45gProtein: 25gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 120mgSodium: 750mgPotassium: 900mgFiber: 6gSugar: 4gVitamin A: 2500IUVitamin C: 30mgCalcium: 80mgIron: 4mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.
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