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Classic Shepherd’s Pie Recipe with Lamb or Beef Recipe

Avatar photoByJasmine
Jump to Recipe· 4.5 from 148 reviews

If you’re craving a hearty, comforting meal that feels like a warm hug from the inside out, then you’re in the right place. I’m excited to share my Classic Shepherd’s Pie Recipe with Lamb or Beef Recipe that’s been a family favorite for years. Whether you’re a lamb devotee or a beef lover, this pie hits all the right notes – from the savory seasoned filling to the fluffy golden mashed potato topping. Stick with me, and you’ll discover the tips and tricks that make this version fan-freaking-tastic every single time.

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Why You’ll Love This Recipe

  • Versatile Protein Choice: Whether you pick lamb or beef, the flavor shines beautifully either way.
  • Rich, Flavor-Packed Filling: Slow-simmered veggies and meat in a luscious gravy make every bite comforting.
  • Fluffy Golden Potato Topping: Creamy mashed potatoes with a crispy, buttery crust seal the deal.
  • Perfect Make-Ahead Meal: Prep in advance and pop it in the oven when you’re ready—stress-free dinner sorted.
The image shows a close-up of a baked dish with two clear layers in a white baking dish. The top layer is creamy and light golden brown, with a slightly crispy and bubbling texture, showing hints of melted cheese. The lower layer is a rich brown mixture of ground meat with small bits of green peas and carrots, visible through a scoop taken out with a metal spoon. Small herbs are sprinkled on the golden top crust. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Classic Shepherd's Pie, Shepherd's Pie with Lamb or Beef, hearty shepherd's pie recipe, comforting shepherd's pie, traditional shepherd's pie this …

Ingredients You’ll Need

The magic of this Classic Shepherd’s Pie Recipe with Lamb or Beef Recipe comes from using fresh, simple ingredients that come together to create layers of flavor. Don’t skip on good quality ground meat and fresh herbs if you can—they make a big difference.

Flat lay of a small white ceramic bowl of golden olive oil, two whole uncracked brown garlic bulbs, one whole yellow onion with skin, one fresh bright orange carrot, one green celery rib, a few sprigs of fresh thyme and rosemary, a mound of raw ground lamb, a small white ceramic bowl containing plain flour, a small white ceramic bowl filled with deep red tomato paste, a small white ceramic bowl of rich brown beef broth, a small white ceramic bowl with dark red red wine, one crumbled beef bouillon cube, a small white ceramic bowl holding dark brown Worcestershire sauce, two fresh green bay leaves, a small white ceramic bowl of coarse kosher salt, a small white ceramic bowl of whole black peppercorns, a small white ceramic bowl with bright green frozen peas, a pile of peeled white potato cubes, a small white ceramic bowl filled with whole milk, two cubes of unsalted butter, a small white ceramic bowl with finely grated pale yellow parmesan cheese, another small white ceramic bowl with melted unsalted butter, and a few loose fresh thyme leaves scattered gently -- all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Classic Shepherd's Pie, Shepherd's Pie with Lamb or Beef, hearty shepherd's pie recipe, comforting shepherd's pie, traditional shepherd's pie
  • Olive oil: Use a good quality extra virgin olive oil for richer aroma when sautéing.
  • Garlic cloves: Minced fresh for that deep savory punch.
  • Onion: Finely chopped; it melts into the sauce adding sweetness and body.
  • Carrot: Finely chopped for a bit of natural sweetness and color.
  • Celery rib: Adds subtle earthy flavor and texture.
  • Dried thyme and rosemary: Or fresh sprigs if available, these herbs give the filling that classic aroma.
  • Ground lamb or beef: Choose lean but with enough fat to keep it juicy and flavorful.
  • Flour: Helps thicken that luscious gravy.
  • Tomato paste: Adds tangy depth to the sauce.
  • Beef stock: Use low sodium if possible to control salt levels.
  • Red wine or water: The wine adds a lovely richness but water works fine if you prefer.
  • Beef bouillon cube: Crumbled to enhance the umami.
  • Worcestershire sauce: A little gives that subtle complex savory kick.
  • Bay leaves: Fresh or dried for a gentle aromatic note.
  • Salt and black pepper: For seasoning to taste.
  • Frozen peas: Stirred in last for a pop of color and sweetness.
  • Potatoes: Peeled and cut into chunks; starchy varieties like Russets or Yukon Gold work best for fluffy mash.
  • Milk: Whole milk for creaminess, or low fat if you prefer lighter mash.
  • Unsalted butter: Both for the mash and melted on top for that golden crust.
  • Grated parmesan cheese (optional): Adds a nutty, savory dimension in the mash.
  • Fresh thyme leaves (optional garnish): For a pretty finishing touch and fresh aroma.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

This Classic Shepherd’s Pie Recipe with Lamb or Beef Recipe is one of those dishes that welcomes your own spin. I love trying small twists to keep it interesting or fit whatever I have on hand.

  • Ground turkey or chicken: I’ve swapped lamb/beef for these lean meats when I wanted something lighter, and the flavors still hold up well with extra seasoning.
  • Vegetarian version: Mushrooms, lentils, and walnuts make a fantastic meaty substitute that’s hearty and delicious.
  • Herb swaps: Sometimes I like adding a bit of sage or parsley for a slightly different herb profile that freshens the dish.
  • Cheesy top: Sprinkle cheddar or Gruyère cheese on top of the mash before baking for an extra indulgent crust that my family goes crazy for.

How to Make Classic Shepherd’s Pie Recipe with Lamb or Beef Recipe

Step 1: Sauté the Veggies and Herbs

Start by heating the olive oil in a large skillet over medium-high heat. Add the finely chopped onion and minced garlic, cooking for about a minute until fragrant. Then toss in the carrots, celery, thyme, and rosemary. I like to cook this mixture for around 3 minutes until everything softens and starts releasing its sweetness. This builds the base flavor, so don’t rush it — those softened veggies and herbs are where the magic begins.

Step 2: Brown the Lamb or Beef

Turn the heat up to high, then add your ground lamb or beef. I break the meat up into small pieces with my spatula as it browns. You want a nice golden sear, which adds tons of flavor through caramelization. Keep stirring so it cooks evenly and any excess moisture evaporates, giving you a rich base for the sauce.

Step 3: Build and Thicken the Sauce

Sprinkle the flour over the browned meat and stir well to coat everything evenly—that’s your thickening agent. Next, add the tomato paste, beef stock, red wine (or water), crumbled bouillon cube, Worcestershire sauce, and bay leaves. Stir everything to combine. When you bring it to a simmer, you’ll see it start to thicken. Keep it on a medium simmer for about 30 minutes, stirring every now and then, until the gravy is rich, thick, and coats the back of a spoon. This step is key—I’ve learned to be patient here, because skimping on time results in watery filling that doesn’t hold up well under the mash.

Step 4: Season and Cool the Filling

Add salt and black pepper to taste, then stir in the frozen peas. I usually transfer the filling to a 1.5-liter pie baking dish and cover it to chill in the fridge for 1-2 hours or even overnight. Cooling the filling helps it hold together when you assemble the pie—and honestly, this make-ahead step saves me on busy nights!

Step 5: Prepare the Creamy Mashed Potato Topping

While the filling cools, boil your peeled and cubed potatoes in salted water until fork-tender, about 15 minutes. Drain well, then mash with milk, butter, and grated parmesan if you’re using it. I love adding parmesan because it gives that little umami boost that makes the topping so irresistible. Make sure your mash is smooth and fluffy but not too runny—this helps create that perfect golden crust once baked.

Step 6: Assemble and Bake

Spoon the chilled filling evenly into your baking dish, then carefully spread the mashed potatoes over the top. I like to use the back of a fork to create little ridges on the surface – they crisp up nicely in the oven. Drizzle the melted butter over the mash for extra browning, then pop it in a preheated oven at 200°C (about 400°F) for 25-30 minutes. You’ll know it’s done when the top is golden brown and bubbling around the edges. If you want an even crispier crust, just pop it under the broiler for 2-3 minutes—but keep a close eye so it doesn’t burn!

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Pro Tips for Making Classic Shepherd’s Pie Recipe with Lamb or Beef Recipe

  • Browning Meat Deeply: I always let the meat brown without stirring too much at the start to develop better flavor through caramelization.
  • Simmer to Thicken: Patience here makes all the difference — the sauce thickens beautifully and becomes rich when you let it reduce low and slow.
  • Use Starchy Potatoes: Russets or Yukon Golds give the fluffiest mash; waxy potatoes tend to be gluey.
  • Make Ahead: Cooling the filling before topping with potatoes stops the layers from blending and makes neat servings.

How to Serve Classic Shepherd’s Pie Recipe with Lamb or Beef Recipe

A white bowl contains a layered dish with two main layers. The bottom layer is a thick, brown cooked ground meat mixture with visible green peas and small orange carrot pieces spread evenly. The top layer is mashed potatoes with a golden-brown crust, slightly uneven with browned spots, showing some creamy white inside. A silver spoon rests inside the bowl, digging into the layers. The bowl is placed on a white marbled surface alongside a sprig of fresh green herbs. Photo taken with an iphone --ar 2:3 --v 7 - Classic Shepherd's Pie, Shepherd's Pie with Lamb or Beef, hearty shepherd's pie recipe, comforting shepherd's pie, traditional shepherd's pie

Garnishes

I usually finish with a sprinkle of fresh thyme leaves on top for aroma and a touch of color. Sometimes, a little cracked black pepper or a few grates of extra parmesan on the bubbly crust amps it up even more. These small touches make your serving look as good as it tastes.

Side Dishes

This dish stands tall on its own, but I love pairing it with a simple green salad dressed in lemon vinaigrette or some steamed green beans to cut through the richness. Roasted root vegetables are another cozy match if you want to go all-in on comfort food vibes.

Creative Ways to Present

For dinner parties, I’ve done mini shepherd’s pies in individual ramekins – they’re so charming and perfect for portion control. You could even create little mashed potato “hills” with cute herb twigs poking out as “trees” for a whimsical touch kids adore.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I cover the dish with foil and warm in the oven or microwave until heated through. It keeps really well, and the flavors often taste even better the next day!

Freezing

This recipe freezes beautifully. I like to freeze the filling and mashed potatoes separately if possible, but you can also freeze the fully assembled pie. Just seal tightly and freeze for up to 2 months. Thaw overnight in the fridge before baking or reheating.

Reheating

Reheat leftovers covered with foil in a 180°C (350°F) oven for 20-25 minutes until warmed through. Removing the foil at the end helps refresh the crispy top. I personally find reheating in the oven preserves the texture best compared to microwaving.

FAQs

  1. Can I make this Shepherd’s Pie recipe with beef instead of lamb?

    Absolutely! Using ground beef turns this into a classic Cottage Pie but the preparation and flavors remain deliciously similar. I’ve made it with both, and it’s always a hit regardless of your choice.

  2. How can I make this recipe gluten-free?

    You can swap the plain flour used for thickening with a gluten-free alternative like cornstarch or rice flour. Just make sure to mix the substitute with a little cold water before adding to avoid lumps.

  3. Can I prepare this recipe ahead of time?

    Definitely! The filling tastes even better after resting in the fridge. You can assemble the pie the day before and bake just before serving, which makes it a perfect make-ahead meal.

  4. What type of potatoes work best for the topping?

    Starchy potatoes like Russets or Yukon Gold deliver fluffy, light mashed potatoes that hold up well when baked. Avoid waxy potatoes—they tend to be dense and gummy.

Final Thoughts

This Classic Shepherd’s Pie Recipe with Lamb or Beef Recipe truly feels like a hug on a plate, and it’s one I love making when I want to nourish my family with something special yet approachable. Give it a try—you’ll enjoy the cozy layers of rich filling and buttery mash, and maybe, just maybe, you’ll find it becoming a cherished staple in your own home just like it has in mine. Trust me, once you get the hang of it, you’ll want to make it again and again.

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Classic Shepherd’s Pie Recipe with Lamb or Beef Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 148 reviews
  • Author: Jasmine
  • Prep Time: 10 min
  • Cook Time: 70 min
  • Total Time: 80 min
  • Yield: 5 – 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: British
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Description

Classic Shepherd’s Pie with a savory ground lamb filling simmered in a rich gravy, topped with creamy mashed potatoes and baked to golden perfection. A comforting and hearty dish perfect for family meals and make-ahead dinners.

Ingredients

Filling Ingredients

  • 1 1/2 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 rib celery, finely chopped
  • 3/4 tsp each dried thyme and rosemary (or 2 sprigs fresh thyme + 1 sprig rosemary)
  • 750g (1.5 lb) ground lamb (mince) OR beef
  • 1/4 cup plain/all purpose flour
  • 1/4 cup tomato paste
  • 2 cups beef stock / broth
  • 1/2 cup red wine (or water)
  • 1 beef bouillon cube, crumbled (OXO brand recommended)
  • 1 tbsp Worcestershire sauce
  • 2 bay leaves, dried or fresh
  • 3/4 tsp cooking salt / kosher salt
  • 1/2 tsp black pepper
  • 1 cup frozen peas

Mashed Potato Topping Ingredients

  • 1.2kg (2.2 lb) potatoes, peeled and cut into 2.5cm / 1″ cubes
  • 2/3 cup milk (whole or low fat)
  • 2 tbsp (30g) unsalted butter
  • 2 – 3 tbsp grated parmesan, optional
  • 2 tbsp (30g) unsalted butter, melted (for topping)

Garnish

  • Fresh thyme leaves, optional

Instructions

  1. Sauté Vegetables: Heat olive oil in a large skillet over medium-high heat. Add finely chopped onion and minced garlic, and cook for 1 minute until fragrant. Then add the chopped carrot, celery, dried or fresh thyme, and rosemary, cooking for an additional 3 minutes or until the vegetables are softened and slightly sweetened.
  2. Cook Lamb: Increase the heat to high and add the ground lamb or beef to the skillet. Break the meat apart as it cooks and continue browning until fully cooked through and no longer pink.
  3. Make Sauce: Sprinkle the flour over the cooked meat mixture and stir to combine evenly. Add tomato paste, beef stock, red wine (or water), crumbled beef bouillon cube, Worcestershire sauce, and bay leaves. Stir thoroughly to mix all ingredients together.
  4. Simmer and Thicken: Bring the mixture to a simmer, then reduce the heat to maintain a rapid simmer (medium heat). Cook for approximately 30 minutes, stirring occasionally, until the sauce has thickened to a rich, gravy-like consistency.
  5. Cool Filling: Add salt and pepper to taste, adjusting seasoning as desired. Transfer the meat filling to a 1.5 litre / 1.5 quart pie baking dish and stir in the frozen peas. Cover and refrigerate to cool for 1 to 2 hours or overnight for best flavor development.
  6. Prepare Mashed Potatoes: While the filling cools, boil the peeled and cubed potatoes in salted water until tender (about 15 to 20 minutes). Drain well, then mash together with milk, unsalted butter, and grated parmesan (if using) until smooth and creamy.
  7. Assemble and Bake: Preheat your oven to 200°C (400°F). Spoon the mashed potatoes evenly over the cooled meat filling, spreading to cover completely. Brush the top with melted butter for a golden crust. Bake in the preheated oven for 20 to 25 minutes or until the potato topping is golden and slightly crisp.
  8. Serve: Garnish with fresh thyme leaves if desired and allow the pie to rest for 5 minutes before serving. Enjoy your hearty Shepherd’s Pie warm.

Notes

  • Shepherd’s Pie is traditionally made with lamb, but using ground beef transforms it into a Cottage Pie, both equally delicious.
  • This dish makes an excellent make-ahead meal; refrigerate overnight to deepen flavors before baking.
  • Use gluten-free flour to adapt for gluten sensitivity or celiac disease.
  • Adding parmesan to mashed potatoes is optional but adds a subtle, savory richness.
  • Serve with a green vegetable or salad for a balanced meal.

Nutrition

  • Serving Size: 1 serving
  • Calories: 653 kcal
  • Sugar: 5 g
  • Sodium: 742 mg
  • Fat: 50 g
  • Saturated Fat: 23 g
  • Unsaturated Fat: 27 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 14 g
  • Fiber: 1 g
  • Protein: 31 g
  • Cholesterol: 139 mg
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Hey there, I’m Jasmine Miller, the foodie behind JmRecipes.com! I’m on a mission to make cooking COOOL and GOOOOD for everyone, sharing easy, fun, and totally scrumptious recipes, so grab your apron and let’s get cooking!

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