Classic Homemade Shepherd’s Pie Recipe

Name: Classic Homemade Shepherd’s Pie Recipe
Prep time: 16 min
Cook time: 1 h
Yield: 10 serving
Ingredients: 3 tablespoons oil or fat; 1 peeled and finely minced yellow onion; 1 finely minced celery stalk; 1 peeled and finely minced carrot; 3 finely minced cloves of garlic; 1 ½ pounds ground lamb; 2 tablespoons tomato paste; 3 tablespoons all-purpose flour; 1 cup beef stock; 2 tablespoons finely minced fresh parsley; 1 teaspoon minced fresh rosemary; Sea salt and pepper to taste; 2 ½ pounds peeled and roughly chopped russet potatoes; 1 stick unsalted melted butter; 2 egg yolks; 3 tablespoons sour cream; ½ cup shredded Dubliner cheese; sea salt and ground white pepper to taste

User Reviews

5.0

63 reviews

Excellent

Prep Time
16 mins
Cook Time
1 hr
Servings
10
Calories
383 kcal
Course
Main Course
Cuisine
British, Irish, Scottish

Classic Homemade Shepherd’s Pie Recipe

Frida Davis

Report

You will absolutely love this classic shepherd’s pie with the most amazing mashed potatoes and lamb filling of all time.

Share:

I Made This!

47 people made this

Print

14 people printed this

Save this

37 people saved this

Ingredients

Servings

For the Filling:

3 tablespoons oil or fat
1 peeled and finely minced yellow onion
1 finely minced celery stalk
1 peeled and finely minced carrot
3 finely minced cloves of garlic
1 ½ pounds ground lamb
2 tablespoons tomato paste
3 tablespoons all-purpose flour
1 cup beef stock
2 tablespoons finely minced fresh parsley
1 teaspoon minced fresh rosemary
Sea salt and pepper to taste

For the Potatoes:

2 ½ pounds peeled and roughly chopped russet potatoes
1 stick unsalted melted butter
2 egg yolks
3 tablespoons sour cream
½ cup shredded Dubliner cheese
sea salt and ground white pepper to taste

Add to Shopping List

Instructions

Preheat the oven to 375°.
Filling: Add the oil to a large frying pan over medium heat and sauté the onions, celery, carrots, and garlic for about 6-8 minutes or until lightly browned and cooked.
Add in the lamb and cook until lightly browned and cooked throughout, which takes about 5-7 minutes.
Mix in the tomato paste completely, and then mix in the flour until combined.
Pour in the beef stock and then finish by mixing in the parsley, rosemary, salt, and pepper until combined. Set aside.
Potatoes: Add the potatoes to a large pot of boiling water and cook for 10-12 minutes or until tender.
Strain the potatoes and mash using a food mill, hand masher, stand mixer, or hand beaters until very smooth.
Mix in ¾ stick of melted butter, egg yolks, sour cream, cheese, salt, and pepper until completely combined.
To Assemble: Transfer the lamb filling to a deep 10” pie pan and spread evenly. Add the potatoes on top using a spoon or a piping bag. See video.
Drizzle on the remaining ¼ stick of melted butter to help brown the potatoes.
Bake in the oven at 375° for 20-25 minutes or until the potatoes are browned.
Serve with optional chopped fresh parsley or rosemary.

Notes

Chef Notes:
Make-Ahead: This recipe is meant to be eaten immediately; however, you can keep it warm in the oven at low temperatures for up to 1 hour before serving.
How to Reheat: If you are reheating the entire pie, place it in the oven at 350° for 10-15 minutes or until warmed. When you are heating up a single portion, I recommend warming in the microwave.
How to Store: Cover and place in the refrigerator for up to 4 days. This will freeze covered for up to 2 months. Thaw in the refrigerator for 1 day before reheating.
If you do not have a deep 10” pie dish, please feel free to use a 13x9 casserole dish.
When using a regular 9” pie tin, reduce the recipe by one-half.
Other ingredients you could add to the filling include peas, corn, and root vegetables
If you can’t find Dubliner cheese then you can substitute for gruyere or your favorite white

Nutrition Information

Show Details

Calories 383kcal (19%) Carbohydrates 25g (8%) Protein 17g (34%) Fat 24g (37%) Saturated Fat 9g (45%) Trans Fat 1g Cholesterol 97mg (32%) Sodium 164mg (7%) Potassium 763mg (22%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 1270IU (25%) Vitamin C 10mg (11%) Calcium 86mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 383 kcal

% Daily Value*

Calories	383kcal	19%
Carbohydrates	25g	8%
Protein	17g	34%
Fat	24g	37%
Saturated Fat	9g	45%
Trans Fat	1g	50%
Cholesterol	97mg	32%
Sodium	164mg	7%
Potassium	763mg	16%
Fiber	2g	8%
Sugar	2g	4%
Vitamin A	1270IU	25%
Vitamin C	10mg	11%
Calcium	86mg	9%
Iron	3mg	17%