Name: Shepherds Pie
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 pound ground lamb; 1 cup onion (chopped); 2 carrots (diced); 1 cup frozen peas; 2 tablespoons tomato paste; 1 cup beef broth; 1 tablespoon Worcestershire sauce; 1 tablespoon olive oil; Salt and pepper (to taste); 4 large potatoes (peeled and cubed); ½ cup milk; 4 tablespoons butter; Salt and pepper (to taste)

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Shepherd’s Pie is one of those reliable dinners that always hits the spot. With buttery mashed potatoes piled over a rich mix of ground lamb, sweet carrots, and peas simmered in broth and Worcestershire sauce. I always take one small step that makes the top golden and crisp. Once you make it, they’ll be asking for it again.

A partially eaten Shepherd’s Pie in a white dish reveals layers of mashed potatoes, ground meat, carrots, and peas, with a serving spoon inside. — Shepherds Pie. Photo Credit: Hungry Cooks Kitchen.

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Shepherd’s Pie is one of my favorites to make for fall dinners, cold winter nights, or St. Patrick’s Day gatherings. I can prep it ahead of time, keep it chilled, and bake it when I’m ready. The leftovers freeze well, so I’ve always got an easy weeknight dinner ready.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

Top-down view of labeled ingredients for Shepherd’s Pie, including ground lamb, onions, carrots, potatoes, butter, milk, salt, pepper, olive oil, Worcestershire sauce, beef broth, tomato paste, and peas. — Shepherds Pie Ingredients. Photo Credit: Hungry Cooks Kitchen.

How to Make Shepherd’s Pie with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

You’ll find making this classic Shepherd’s Pie easy if you follow my simple instructions below.

Preheat the Oven

Preheat your oven to 400°F (200°C) so it’s ready when it’s time to bake. I place an oven thermometer on the middle rack so I know it’s at the right temperature before baking.

Make the Mashed Potatoes

Bring a large pot of salted water to a boil. I like using a heavy-bottomed pot because it helps cook the potatoes evenly without scorching the bottom.

Throw in the peeled and cubed potatoes and cook to fork-tender, about 15 minutes. If you want to save time, this vegetable peeler and mandoline slicer make prep a whole lot quicker.

Drain the cooked potatoes well, then return them to the warm pot. This stainless steel colander is essential here so you can drain potatoes fast, mess-free.

Add the butter and milk, then use a potato masher or a fork to mash until smooth and creamy. If you prefer ultra-smooth mash, a potato ricer delivers a fluffy texture with no lumps.

Season generously with salt and pepper, then set aside while you prepare the filling.

A saucepan filled with peeled and cubed potatoes submerged in water, surrounded by small bowls of salt and pepper on a light surface—perfect for making the creamy mashed potatoes that top a classic Shepherd’s Pie. — Boil salted water, add potatoes, and cook for 15 minutes until tender.

A pot of cooked potatoes with butter and milk being poured in, next to a dish of ground meat with vegetables—classic ingredients for preparing Shepherd’s Pie, with bowls of salt and pepper on the side. — Drain the potatoes and return them to the pot, then add butter and milk.

A pot of mashed potatoes with black pepper on top, a wooden spoon inside, sits next to a bowl of ground meat with vegetables—classic Shepherd’s Pie ingredients—plus bowls of pepper and salt. — Mash until smooth, then season with salt and pepper.

Cook the Filling

Heat olive oil in a large skillet over medium heat. I keep my olive oil in my glass oil cruet, so it’s easy to pour and leaves no greasy mess. I also grab this large nonstick skillet for this step because it’s spacious, which lets me move ingredients around.

Sauté the chopped onions and diced carrots for about 5 minutes to soften. A sharp chef’s knife makes prepping the onions quick without bruising them.

Put the ground lamb in a pan and cook until browned, breaking it apart as it cooks. I use a heat-resistant wooden spatula to break the meat into even pieces; it gives you good control.

A frying pan with diced carrots and onions, perfect for starting a classic Shepherd’s Pie, is surrounded by bowls of salt, pepper, a bottle of oil, and a cloth on a light countertop. — Heat olive oil in a large skillet over medium heat, add onions and carrots.

A frying pan with diced sweet potatoes and onions sautéing—perfect flavors for a Shepherd’s Pie—surrounded by small bowls of salt and pepper, a bottle of oil, and a light gray cloth. — Sauté for 5 minutes until soft.

A skillet containing raw ground meat, perfect for Shepherd’s Pie, sits atop sautéed chopped onions and orange bell peppers, with dishes of salt, pepper, oil, and a cloth nearby. — Add ground lamb and cook until browned, breaking it apart as it cooks.

Add Sauce and Peas

Spoon the tomato paste into the pan first, letting it sit right on top of the meat and vegetables. Pour in the Worcestershire sauce, followed by the beef broth. Scatter the frozen peas, then stir well to combine.

Let the mixture simmer for a few minutes so the flavors come together and the sauce thickens slightly. Taste and sprinkle with salt and pepper. I have my salt and pepper grinder by the stove, so I can season fresh.

A pan of ground meat, diced carrots, and onions is being cooked for Shepherd’s Pie; tomato paste and broth are being added, with seasoning and oil nearby. — Add tomato paste, Worcestershire sauce, and beef broth to the pan.

A skillet containing cooked ground meat, diced carrots, green peas, and a dollop of tomato paste—classic Shepherd’s Pie ingredients—sits surrounded by bowls of pepper, salt, and a bottle of oil on a light surface. — Add frozen peas and stir to combine.

A frying pan filled with cooked ground meat, peas, and diced carrots—classic fillings for Shepherd’s Pie—surrounded by small bowls of salt, pepper, a bottle of oil, and a cloth napkin. — Simmer for a few minutes until the sauce thickens, then season with salt and pepper.

Assemble the Pie

Transfer the meat mixture to a baking or casserole dish and spread it out evenly. This pie baking dish works best here for holding all the layers and baking them to perfection.

Carefully add the creamy mashed potatoes on top, starting around the edges and working in to help seal the filling underneath. Gently smooth out the surface with a spatula or the back of a spoon.

I use an offset spatula to spread the potatoes and create beautiful peaks that brown well in the oven.

A round dish filled with cooked ground meat, peas, and carrots, partially topped with creamy mashed potatoes—this classic Shepherd’s Pie is served warm, with a spoon resting on the side. — Transfer the meat mixture to a baking dish and spread evenly.

A round baking dish filled with smooth, evenly spread mashed potatoes for Shepherd’s Pie sits on a light surface near a small bowl of salt, pepper, a bottle of oil, and a cloth napkin. — Add mashed potatoes on top, smoothing the surface with a spatula.

A baked casserole dish reminiscent of Shepherd’s Pie, filled with cheesy scalloped potatoes, sits on a wooden board, with a serving spoon, herbs in a small bowl, and a glass of olive oil nearby. — Bake for 30–40 minutes until the top is golden and the filling is bubbling.

Bake Until Golden

Place the assembled dish on a baking tray to catch any drips, then put it in the preheated oven. I set mine on my rimmed baking sheet to catch any overflow and save myself the hassle of an oven cleanup later.

Bake for 30–40 minutes, or until the mashed potatoes are golden brown on top and the filling is bubbling around the edges.

Let It Cool Before Serving

Once it’s out of the oven, remove the dish from the heat and place it on a cooling rack or heat-safe surface. Setting the hot dish on this cooling rack helps air circulate underneath and protects your countertops from the heat.

Let the Shepherd’s Pie sit undisturbed for 5–10 minutes. This short rest allows the filling to thicken slightly and the layers to settle, making it much easier to scoop clean portions without the mash sliding off.

Finally, enjoy your warm Shepherd’s Pie!

If you’re taking this to a potluck or family gathering, it travels best in a hard-sided cake carrier to avoid spills. Then I slide that into my round insulated carrier to keep it warm until serving.

A classic Shepherd’s Pie topped with golden mashed potatoes and garnished with chopped herbs, served in a white pie dish on a wooden board. — Let the Shepherd’s Pie rest for 5–10 minutes before serving.

Recipe Notes and Expert Tips

I’ve picked up a few helpful tips along the way to make sure everything comes together smoothly.

Use starchy potatoes: Yukon Gold or Russet potatoes give you creamy mash that holds its shape when baked.
Brown the meat well: Allow the lamb to sear properly to build deep flavor in the filling.
Thyme and Rosemary: Work especially well with lamb or beef. Add them while browning the meat for subtle aromatics.
Splash a Dry Red Wine: Let it simmer with the meat to build depth, then stir in a spoonful of flour to help the filling thicken.
Rough Up the Top: Use the back of a spoon to create ridges with mashed potatoes or a cauliflower mix so they brown and crisp in the oven.
Grated Cheddar Cheese: On top of the mash adds a golden finish and a little sharpness. I like to grate my cheese using a box grater that catches everything neatly.
Add Herbs and Garnish: Stir in chopped thyme, celery, or rosemary while browning the meat, then finish with fresh parsley for a clean, bright touch. Herb scissors like this one make it quicker to snip herbs.

A round dish of Shepherd’s Pie with a serving removed reveals lentils and vegetables, garnished with herbs. Plates with portions, forks, and a pepper grinder are nearby. — Shepherds Pie. Photo Credit: Hungry Cooks Kitchen.

How to Store Leftovers

Store any leftover Shepherd’s Pie in an airtight container in the fridge for up to 3 days. Leftovers keep best in glass airtight storage containers that go straight from the fridge to the oven.

It also freezes well for up to 3 months. Just be sure to let it cool completely before wrapping the dish tightly in plastic wrap, followed by a layer of foil to prevent freezer burn.

I use a BPA-free plastic wrap that clings well and doesn’t crack when cold. A layer of heavy-duty aluminum foil over the top helps protect against freezer burn and seals everything in tightly.

To reheat, thaw overnight in the fridge if frozen, then warm in the oven at 350°F until heated through. Cover loosely with foil to keep the top from browning too much during reheating and to help the filling warm evenly without drying out.

What to Serve With Shepherd’s Pie

I usually pair it with something green like sautéed spinach, roasted Brussels sprouts, or a green salad. Garlic bread, steamed or roasted broccoli, and other simple sides also make for balanced sides that complement the rich filling.

A serving of classic Shepherd’s Pie, featuring ground meat, vegetables, and creamy mashed potatoes, is plated with a fork on a white dish beside a baking dish on a wooden board. — Shepherds Pie. Photo Credit: Hungry Cooks Kitchen.

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Shepherds Pie

Shepherd’s Pie fits right in for fall dinners, cold winter nights, or St. Patrick’s Day gatherings. I usually prep it earlier and chill it until I’m ready to bake, which makes dinner timing easier. The leftovers freeze well and still taste great later, making it one of those meals I come back to often without even thinking about it.

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Prep Time: 20

Cook Time: 40

Total Time: 1

Servings:

Calories: 470kcal

Author: Mandy Applegate

Equipment

Ingredients

For the Filling:

1 pound ground lamb
1 cup onion chopped
2 carrots diced
1 cup frozen peas
2 tablespoons tomato paste
1 cup beef broth
1 tablespoon Worcestershire sauce
1 tablespoon olive oil
Salt and pepper to taste

For the Mashed Potatoes:

4 large potatoes peeled and cubed
½ cup milk
4 tablespoons butter
Salt and pepper to taste

US Customary – Metric

Instructions

Preheat your oven to 400°F (200°C).
Bring a large pot of salted water to a boil. Add the potatoes and cook until fork-tender, about 15 minutes. Drain, then return to the pot. Add butter and milk, and mash until smooth and creamy. Season with salt and pepper. Set aside.
4 large potatoes, ½ cup milk, 4 tablespoons butter, Salt and pepper
In a large skillet, heat olive oil over medium heat. Add onions and carrots, cooking for about 5 minutes until softened. Stir in the ground lamb and cook until browned, breaking it apart with a spoon.
1 cup onion, 2 carrots, 1 tablespoon olive oil, 1 pound ground lamb
Mix in the tomato paste, Worcestershire sauce, beef broth, and peas. Cook for another 5 minutes until everything is well combined and heated through. Season with salt and pepper to taste.
1 cup frozen peas, 2 tablespoons tomato paste, 1 cup beef broth, 1 tablespoon Worcestershire sauce, Salt and pepper
Transfer the lamb mixture into a baking dish, spreading it evenly. Spoon the mashed potatoes on top and smooth them out with a spatula. Use the back of a spoon to create peaks for extra crispy edges.
Bake for 30–40 minutes, until the potatoes are golden and the filling is bubbling. Let cool slightly before serving.

Video

[adthrive-in-post-video-player video-id=”RZYqLfiy” upload-date=”2025-11-17T09:05:49+00:00″ name=”Savory Shepherds Pie” description=”A cozy mix of tender meat, veggies, and fluffy mashed potatoes baked to perfection.” player-type=”default” override-embed=”default”]

Notes

Use starchy potatoes: Yukon Gold or Russet potatoes give you creamy mash that holds its shape when baked.
Brown the meat well: Allow the lamb to sear properly to build deep flavor in the filling.
Thyme and Rosemary: Work especially well with lamb or beef. Add them while browning the meat for subtle aromatics.
Splash a Dry Red Wine: Let it simmer with the meat to build depth, then stir in a spoonful of flour to help the filling thicken.
Rough Up the Top: Use the back of a spoon to create ridges with mashed potatoes or a cauliflower mix so they brown and crisp in the oven.
Grated Cheddar Cheese: On top of the mash adds a golden finish and a little sharpness.
Add Herbs and Garnish: Stir in chopped thyme, celery, or rosemary while browning the meat, then finish with fresh parsley for a clean, bright touch.

Nutrition

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About the Author

A woman with long brown hair is smiling and standing with her arms crossed. She is wearing a sleeveless, black and white diamond-patterned dress.

Hey there! I’m Mandy

Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.

She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.

She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.

Shepherd’s Pie

Ingredients You’ll Need