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best shepherds pie recipe
Ben Carraoli

Best Shepherds Pie Recipe

There’s something magical about a warm dish of Shepherd’s Pie fresh out of the oven. The aroma, the golden crust, and the rich filling—pure comfort food bliss. I recently made this at home and was instantly reminded why it's such a timeless dish. The smooth mash over the savory filling was perfection
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings: 5
Course: Dinner
Calories: 653
Ingredients Method

Ingredients
  

  • 1 ½ tbsp olive oil – Adds flavor and helps cook the vegetables evenly.
  • 2 garlic cloves minced – Brings warmth and depth.
  • 1 onion finely chopped – For a flavorful, savory base.
  • 1 carrot finely chopped – Adds natural sweetness and texture.
  • 1 rib celery finely chopped – For a subtle herbal undertone.
  • ¾ tsp dried thyme and rosemary – Use dried or fresh for earthy flavor.
  • 750 g 1.5 lb ground lamb or beef – Lamb for traditional flavor, beef for a twist (Cottage Pie).
  • ¼ cup all-purpose flour – Helps thicken the filling into a rich gravy.
  • ¼ cup tomato paste – Adds acidity and deepens the sauce.
  • 2 cups beef stock – The main body of the gravy. Use quality broth.
  • ½ cup red wine or water – Adds richness and enhances flavor.
  • 1 beef bouillon cube crumbled – Adds a salty, meaty depth.
  • 1 tbsp Worcestershire sauce – Sharpens the flavor and balances the sweetness.
  • 2 bay leaves – Bring a fragrant layer of flavor.
  • ¾ tsp kosher salt – Enhances the natural taste of each ingredient.
  • ½ tsp black pepper – For a little kick.
  • 1 cup frozen peas – Stirred in at the end for texture and color.
  • Mashed Potato Topping:
  • 1.2 kg potatoes peeled & cubed – Use starchy potatoes like Russets.
  • ⅔ cup milk – Adds creaminess.
  • 2 tbsp unsalted butter – For rich buttery mash.
  • Cheesy Crust Optional:
  • 2 –3 tbsp grated Parmesan – Optional but adds flavor and crispness.
  • 2 tbsp melted butter – Helps create a golden crispy top.
  • Fresh thyme – For garnish and aroma.

Method
 

  1. Heat the olive oil in a large skillet over medium-high heat. Sauté the onions and garlic for about a minute, then toss in the finely chopped carrot, celery, and herbs. Cook this mixture until softened and aromatic. This base is what gives the pie its classic flavor.
  2. Increase the heat to high and add the ground lamb or beef. Break it apart and cook until browned. Stir in the flour, followed by tomato paste, beef stock, wine (or water), bouillon cube, Worcestershire sauce, bay leaves, salt, and pepper. Let it simmer for 30 minutes until thick and saucy. Stir occasionally.
  3. Once the sauce reaches a thick, gravy-like consistency, remove from heat. Stir in the frozen peas. Transfer the filling to your baking dish and let it cool for at least an hour. This step helps keep the layers separate and stops the mash from sinking.
  4. Boil peeled and cubed potatoes in salted water until fork-tender (about 15 minutes). Drain and return them to the pot on low heat to steam dry. Add butter, mash until melted, then mix in milk, salt, and pepper. Aim for a smooth and spreadable consistency.
  5. Preheat your oven to 350°F (180°C). Spread the mashed potatoes evenly over the cooled meat filling. Use a fork to make decorative ridges for texture. Sprinkle Parmesan on top and drizzle with melted butter.
  6. Bake the pie for 30–40 minutes until the top is golden and bubbly at the edges. Let it rest for 5 minutes before serving so the layers settle beautifully.