Shepherd’s pie is a delicious comforting casserole with ground lamb, veggies and herbs held together with a flavorful gravy. Then covered with creamy, cheesy potatoes and baked until you get a crisp golden top.
What is Shepherd’s Pie?
I’m a meat and potatoes girl through and through – I mean I love food – period (well except healthy food, salads, “lite” etc…) – I can’t think of a meat and potato combo I don’t love.
I’ll always be a happy camper with any meal that has these two items… SO putting the two together is an OBVIOUS choice. When its made with ground lamb it’s called Shepherds pie and Cottage Pie when it’s made with beef.
Now I say this a lot – but it should be said again – the best part about cooking from scratch is you can PERSONALIZE your food! So while this is a great guide for a classic shepherds pie you can of course change it to fit your preferences.
I changed my version up a bit from the classic recipe – I added corn in addition to the peas – not 100% traditional but something I enjoy!
Just take me to the Shepherd’s Pie Recipe already!
If you’d rather skip my tips and tricks for Shepherd’s pie, along with links to other meat and potato recipes and get straight to this delicious meal – simply scroll to the bottom of the page where you can find the printable recipe card.
Tips to Make the Perfect Shepherd’s Pie
Kay let’s talk about the mashed potato topping, I have two tips for getting a delicious creamy and cheesy mash.
First – I use a potato ricer – not it might seem silly to keep a tool that is only good for one thing around, but when it comes to mashed potatoes a ricer is the best! It creates light and fluffy potato flakes that create an amazing mash.
Of course you can use a hand blender, or mixer, or even just a fork or masher, whatever you prefer for making mashed potatoes but I recommend giving a ricer a try!
And the 2nd trick for amazing mashed potatoes – Adding FRESHLY grated Parmesan to the potatoes – got this trick from Gordon Ramsey of course – and I have to say it’s DIVINE.
Side note – I piped mine on because it’s pretty AND it makes it more light and airy. If you spread your potato mixture out over the meat make sure to use a fork to mess it up a bit so you don’t get a flat brown crust along the top – you want the golden brown to just kiss the peaks of the potatoes
Traditional Shepherd’s Pie
If you love these Shepherd’s pies as much as I do, I’d love a 5 star review. Be sure to share on social media and tag me if you make it @ashleemariecakes! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!
If you love Shepherd’s Pie you’ll love these other dinner recipes!
Loaded Baked Potato Soup | Mac and Cheese Stuffed Cheeseburger | Breaded Chicken Recipe
Chicken Penne Pasta | Sous Vide Steak | Homemade Lamb Gyro
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To watch the full cooking show of this Shepherds pie play the video in the recipe card. You can find all my cooking show style recipe videos on YouTube, or my short recipe videos on Facebook Watch, or my Facebook Page, or right here on our website with their corresponding recipes.
Traditional Shepherds Pie Recipe
Ingredients
Meat mixture
- 1 1/2 lbs ground lamb or beef or a mixture of the two
- olive oil
- 2 carrots diced
- 1 large onion diced
- 4 cloves garlic minced
- 2 Tbsp tomato paste
- 2-3 sprigs Thyme
- 2-3 sprigs Rosemary chopped
- 1/2 C beef broth
- 1 Tbsp Worcestershire sauce
- 2 Tbsp red wine optional
- Salt and Pepper to taste
- 1/2 C frozen peas
- 1/2 C frozen corn or skip the corn and do 1 C peas
Mashed Potatoes
- 4-5 Large potatoes peeled and cubed for faster boiling if you want
- 1/4 C heavy whipping cream
- 4 Tbsp melted butter
- Salt and Pepper to taste
- 1/2 C freshly grated parmesan cheese plus more for sprinkling
Instructions
- preheat oven to 400
- Start by boiling the potatoes
- then start the meat – add the ground meat to a 12 inch skillet and brown
- drain all the grease/fat (this is important so you don’t get soupy/greasy meat when you scoop the final dish)
- add a splash of olive oil and add the carrots, onions and garlic – cook a min or two
- add the fresh thyme and rosemary, salt and pepper, worcestershire sauce, tomato paste, beef broth and red wine.
- stir it and keep cooking until you cook down the liquid to almost nothing – it will still be moist but not wet.
- add the frozen peas and carrots and give it a quick stir then scoop into whatever container your going to bake it in
- the potatoes should be done now so it’s time to mash them – you can do this however you want – I prefer to rice them – it’s amazing
- add the melted butter, cream, salt and pepper to taste and the parmesan and fold together – it will be really creamy
- add on top of the of the meat mixture – you can pipe it on to be pretty like I did or just plop and spread – don’t leave it perfectly smooth though, take a fork and mess it up so that it has texture.
- top with with a light sprinkling of parmesan and bake it for 20 mins, until the potato tips are golden
Video
Nutrition
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Kara
This looks absolutely fantastic! I love the idea of adding parmesan to the potatoes, that sounds divine. And those potato swirls are so pretty. Can’t wait to try this. 🙂
Jai Want
This looks amazing! I need to try this fantastic recipe soon!
April Steckle
I’d love to make this recipe! When do you add the egg yolk to the mashed potatoes? I didn’t see it listed in the instructions.
Marly
Those potatoes! I swear you make food into art! 🙂 You know I’m dreaming of ways to vegetize this recipe. I made that word up…but you know what I mean. 🙂
Kristen Chidsey
My husband is ALL about meat and potatoes as well!! He will love this
Patti L.
Just found you! I favor your tastes in recipes, techniques and your cool gadgets. Need to know about the mixer you use in videos. Where? Need one ! And that little roller thingy you have to chop rosemary and herbs. Thank you…you’re fun to watch. 🙂
Ashlee Marie
Glad you found me then! I’m all about rich decadent recipes!
It’s a bosch universal mixer – been around since the 50’s! I grew up with one, my mom’s is 40 years old and still going strong! Their website is here http://bit.ly/Ilovemybosch or you can find it on amazon too http://amzn.to/210Eyra I have a full review here http://ashleemarie.com/bosch-universal-mixer-review-love-bosch-series/
and the herb mincer is https://amzn.to/2PFzDOL
Remy
Where does the egg yolk come in?
Ashlee
it’s optional for the potato topping, but it bothers most american so I took it out – forgot to take it out of the ingredient list.
Stephanie
This looks so good! I’m planning on making this this week to have in my freezer as I’m expecting my first baby in 2 weeks. I’m just curious what size pan you recommend using for the finished pie? Would an 11×7 be too small?
Ashlee Marie
I use a 9×13 when I don’t divide it between pans
Ernie Duncan in NH
Made this for dinner tonight and it came out great! When I was a kid in the 40s being raised by my Irish immigrant grandparents, my Ma made a Shepard’s once every week….I added a few sliced mushrooms and used beef broth concentrate to cut down on fluid,,,but was just like I remember seeing it exiting from the heavy black cast iron oven, and tasted precisely as I remember. In the 40s Ma used mutton, but this recipe hit that „remembered“ taste right on target! Thank you.. !
Ashlee Marie
you are so welcome! Glad it reminded you of your grandparents! that’s like the best compliment
Kim
Loved the tast. Was easy to make after work. Thanks for sharing.
Ashlee Marie
I’m so happy to hear that!