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Easy Shepherd’s Pie Recipe for a Comforting Family Meal

Easy Shepherd’s Pie Recipe

A hearty shepherd’s pie made with seasoned ground lamb, vegetables, rich gravy, and creamy mashed potatoes. This family-friendly casserole serves six and bakes until bubbling and golden.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Mashed-Potato Topping
  • 2 pounds (900 g) Russet or Yukon Gold potatoes, peeled and cut into chunks
  • 4 tablespoons (56 g) Unsalted butter
  • 1/2 cup (120 ml) Milk, warmed
  • 1/2 teaspoon, plus more for cooking water Salt
  • 1/4 teaspoon Black pepper
Filling
  • 1 tablespoon Vegetable oil or olive oil
  • 1 medium Medium yellow onion, finely chopped
  • 2 medium Medium carrots, diced
  • 2 cloves Garlic, minced
  • 1 1/2 pounds (680 g) Ground lamb
  • 2 tablespoons All-purpose flour
  • 2 tablespoons Tomato paste
  • 1 cup (240 ml) Beef or lamb stock
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon Dried thyme
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 1 cup (150 g) Frozen peas

Method
 

Step-by-Step
  1. Heat the oven to 400°F (200°C).
  2. Place the potatoes in a saucepan, cover with cold salted water, and bring to a boil. Cook for 15-18 minutes, until fork-tender.
  3. Drain the potatoes well and mash with the butter, warmed milk, salt, and black pepper. Set aside.
  4. While the potatoes cook, heat the oil in a large skillet over medium-high heat. Add the onion and carrots and cook for 5-7 minutes.
  5. Add the garlic and ground lamb. Cook for 6-8 minutes, breaking up the meat, until browned, and drain excess fat if necessary.
  6. Stir in the flour and tomato paste and cook for about 1 minute.
  7. Add the stock, Worcestershire sauce, thyme, salt, and pepper. Simmer for 5-8 minutes, stirring occasionally, until thickened.
  8. Stir in the frozen peas.
  9. Transfer the filling to the baking dish and spread the mashed potatoes evenly over the top. Rough up the surface with a fork.
  10. Bake for 20-25 minutes, until bubbling around the edges and golden on top. Rest for 5-10 minutes before serving.

Notes

Cook the filling until fairly thick before assembling so the potato topping stays in place. Warm milk makes smoother mashed potatoes, and letting the drained potatoes steam-dry briefly helps prevent a watery topping. For deeper browning, brush the potatoes with a little melted butter and broil for 1-2 minutes, watching closely.