Description

This shepherd’s pie is a cozy comfort food dinner with a rich, savory meat-and-vegetable filling and fluffy mashed potatoes baked golden on top—perfect for an easy weeknight meal.

Ingredients

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Mashed Potato Topping

2 1/2 pounds russet potatoes, peeled and cut into 1-inch chunks
4 tablespoons butter
1/2 cup milk (plus more as needed)
1 1/2 teaspoons kosher salt (plus more for potato water)
1/2 teaspoon black pepper
1/2 cup shredded cheddar cheese (optional)

Savory Filling

1 1/2 pounds ground lamb
1 tablespoon olive oil (only if needed for the pan)
1 medium yellow onion, chopped
2 medium carrots, diced small
3 garlic cloves, minced
2 tablespoons tomato paste
2 tablespoons all-purpose flour
1 3/4 cups low-sodium beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon kosher salt (start with 1/2 teaspoon, add more to taste)
1/2 teaspoon black pepper
1 cup frozen peas

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Instructions

Boil potatoes: Add potatoes to a pot, cover with cold water, salt well, and bring to a boil. Simmer 12–15 minutes until fork-tender. Drain and return to pot 1 minute to steam-dry.
Mash: Add butter and mash. Stir in milk until smooth and spreadable. Season with salt and pepper.
Cook filling: Brown lamb in a skillet over medium-high heat, 6–8 minutes. Add onion and carrots and cook 4–5 minutes. Stir in garlic 30 seconds.
Make gravy: Stir in tomato paste 1 minute. Sprinkle in flour and stir 1 minute. Slowly add broth while stirring. Add Worcestershire, thyme, salt, and pepper. Simmer 6–8 minutes until thickened. Stir in peas.
Assemble: Heat oven to 400°F. Spread filling in a 9×13-inch baking dish. Top with mashed potatoes and make fork ridges. Add cheese if using.
Bake: Bake 20–25 minutes until bubbling. Broil 2–3 minutes for extra browning (watch closely). Rest 10 minutes before serving.

Notes

– Traditional shepherd’s pie uses lamb; ground beef makes a cottage pie style version.

– To make gluten-free, thicken with a cornstarch slurry instead of flour and use gluten-free Worcestershire if needed.

– Make-ahead: Assemble and refrigerate up to 24 hours before baking (add 5–10 minutes to bake time).

– Tools: Large pot, potato masher, large skillet, 9×13-inch baking dish.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Stovetop + Baking
Cuisine: British/Irish Inspired