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Traditional Shepherd’s Pie Recipe

A rich gravy with lamb and vegetables tucked under creamy mashed potatoes make this the BEST Shepherd's Pie recipe. Ever. Okay, in my opinion. But I'm pretty confident about this Irish comfort food classic.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 6 servings
Calories: 633 kcal
Course: Dinner
Cuisine: Irish

Ingredients

Filling
  • 1 Tablespoon olive oil
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 2 large carrots peeled and finely chopped
  • 3/4 teaspoon salt divided
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 pounds ground lamb
  • 1 1/2 Tablespoons Worcestershire sauce 
  • 2-3 Tablespoons tomato paste
  • 1 Tablespoon fresh Rosemary chopped (or 1 tsp dried)
  • 1 Tablespoon fresh thyme chopped (or 1 tsp dried)
  • 1/4 teaspoon red pepper flakes
  • Pinch of nutmeg
  • 2 Tablespoons all-purpose flour
  • 1 1/2 cup beef broth
  • 1 cup frozen peas
  • 1/2 cup frozen corn
Topping
  • 3-4 large potatoes peeled and cut into chunks
  • 1/2 cup heavy cream warmed
  • 1/4 cup salted butter melted
  • 1/2 teaspoon salt more or less, to taste

Instructions

    Cup of Yum
  1. Preheat oven to 375°F.
  2. Heat the olive oil in a large cast iron pan over medium low heat.  Add the onions and saute until they begin to soften, about 5 minutes. Add the garlic and cook for 30 seconds more. 
  3. Add the carrots to the onions and cook for another 5 minutes. Transfer the vegetables to a plate or just push off to one side of the pan.
  4. In the same pan, add the ground lamb, breaking it up with a wooden spoon. Season with the salt and pepper, then mix the lamb with the vegetables and cook, stirring and continuing to break up the chunks of meat frequently, until the lamb is browned, about 10 minutes.
  5. To the lamb and vegetable mixture, add the Worcestershire sauce, tomato paste, rosemary, thyme, red pepper flakes, and nutmeg. Stir to combine. Sprinkle with the flour, then stir in to the meat mixture until evenly dispersed, cooking for 1-2 minutes.
  6. Add the beef broth and cook for 3-5 minutes until most of the liquid is absorbed. Then stir in the frozen peas and corn. Remove from heat and let cool while working on the mashed potatoes. Either leave in the cast iron pan, if it is oven safe, or transfer to a square baking dish.
  7. Place the potatoes in a large pot with enough salted water to cover them by about an inch. Bring to a boil and cook for 12-15 minutes, until the potatoes are tender enough to be easily pierced with a fork. Drain well.
  8. Add the warmed cream, butter, and salt to the potatoes and mash using a potato masher or ricer, then use to top the shepherd's pie filling in either the cast iron pan or a square baking dish, spreading to the edges and leaving craggy swirls on top instead of smoothing out.
  9. Bake for 45 minutes at 375°F until hot all the way through and the mashed potatoes on top have nicely browned spots in a few places. You may want to place a pan under it in case any filling drips out. Let cool for 10-15 minutes before serving.

Notes

  • If you don't have fresh rosemary or thyme, you can substitute with 1 teaspoon of dried rosemary or thyme.

Nutrition Information

Calories 633kcal (32%) Carbohydrates 34g (11%) Protein 25g (50%) Fat 45g (69%) Saturated Fat 21g (105%) Polyunsaturated Fat 3g Monounsaturated Fat 17g Trans Fat 1g Cholesterol 130mg (43%) Sodium 958mg (40%) Potassium 1051mg (30%) Fiber 5g (20%) Sugar 5g (10%) Vitamin A 4288IU (86%) Vitamin C 38mg (42%) Calcium 84mg (8%) Iron 4mg (22%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 633

% Daily Value*

Calories 633kcal 32%
Carbohydrates 34g 11%
Protein 25g 50%
Fat 45g 69%
Saturated Fat 21g 105%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 17g 85%
Trans Fat 1g 50%
Cholesterol 130mg 43%
Sodium 958mg 40%
Potassium 1051mg 22%
Fiber 5g 20%
Sugar 5g 10%
Vitamin A 4288IU 86%
Vitamin C 38mg 42%
Calcium 84mg 8%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.