Shepherd's Pie

Name: Shepherd's Pie
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6
Ingredients: 2 lb russet potatoes, peeled and cut into 2 inch chunks; 5 tablespoons (70 g) unsalted butter; 1/2 cup whole milk, warmed; 1 1/2 lb ground lamb; 1 large yellow onion, diced; 2 medium carrots, diced small; 3 cloves garlic, minced; 2 tablespoons tomato paste; 2 tablespoons (16 g) all-purpose flour; 1 1/2 cups beef or lamb stock; 1 teaspoon Worcestershire sauce; 1 cup frozen peas; 2 teaspoons kosher salt, divided; 1/2 teaspoon black pepper

Last checked September 11, 2026 · Suggest an edit

https://instructions.wiki/recipes/shepherds-pie

Makes 6 · 30 min prep · 1 hr cooking

Ingredients

2 lb russet potatoes, peeled and cut into 2 inch chunks
5 tablespoons (70 g) unsalted butter
1/2 cup whole milk, warmed
1 1/2 lb ground lamb
1 large yellow onion, diced
2 medium carrots, diced small
3 cloves garlic, minced
2 tablespoons tomato paste
2 tablespoons (16 g) all-purpose flour
1 1/2 cups beef or lamb stock
1 teaspoon Worcestershire sauce
1 cup frozen peas
2 teaspoons kosher salt, divided
1/2 teaspoon black pepper

Boil the potatoes

Put the potatoes in a pot, cover with cold water by an inch, and add 1 teaspoon of the salt. Bring to a boil and cook 15 to 18 minutes, until a paring knife slides into a chunk with no resistance. Drain and let them steam dry in the colander for 2 minutes.

Brown the lamb

Cook the lamb in a wide skillet over medium high heat, breaking it up, for 6 to 8 minutes until browned and cooked through. Spoon off all but about 2 tablespoons of fat.

Soften the onion and carrot

Add the onion and carrot to the skillet. Cook 6 to 8 minutes over medium heat, until the onion is translucent and the carrot has lost its crunch. Stir in the garlic and tomato paste and cook 1 minute more.

Thicken the filling

Sprinkle the flour over the meat and stir for 1 minute. Pour in the stock and the Worcestershire sauce. Simmer 8 to 10 minutes, until the liquid coats the back of a spoon and no longer pools when the pan is tilted. Stir in the peas, the remaining salt, and the pepper. Spread the filling in a 9 by 9 inch or 2 quart baking dish.

Mash the potatoes

Mash the potatoes with the butter and warm milk until smooth. Season to taste.

Top and bake at 400F (200C)

Spoon the potatoes over the filling and spread to the edges so the gravy is sealed in. Drag a fork across the surface to raise ridges, which brown far better than a flat top. Bake 25 to 30 minutes, until the ridges are golden and the filling bubbles at the edges. Rest 10 minutes before serving.

Lamb or beef. Shepherd's pie is made with lamb, and the same dish built with ground beef is cottage pie. Beef works here without any other change.

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Photo: Tomwsulcer, CC0.