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A baking dish of classic shepherds pie with a golden, ridged mashed potato topping, one serving scooped out to show the ground lamb, carrot and pea filling

Classic Shepherds Pie

Ground lamb and vegetables in a rich herb gravy, topped with fluffy mashed potatoes and baked until golden.
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Prep Time 25 minutes
Cook Time 55 minutes
resting 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: British, irish
Calories: 610
Ingredients Method Notes

Ingredients
  

Mashed potato topping
  • 2 1/2 pounds russet potatoes peeled and cut into 1 1/2-inch chunks (1.1 kg)
  • 6 tablespoons unsalted butter warmed (85 g)
  • 3/4 cup whole milk warmed (180 ml)
  • 1 large egg yolk
  • 1 teaspoon salt plus more for the water
  • 1/4 teaspoon black pepper
  • 1/4 cup Parmesan cheese grated, optional (20 g)
Lamb filling
  • 1 1/2 pounds ground lamb (680 g)
  • 1 medium yellow onion finely diced
  • 2 carrots finely diced
  • 1 stalk celery finely diced
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 1 1/4 cups low-sodium beef broth (300 ml)
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons fresh thyme leaves or 3/4 teaspoon dried
  • 1 teaspoon fresh rosemary finely chopped, or 1/2 teaspoon dried
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup frozen peas (140 g)

Method
 

Mashed potato topping
  1. Preheat the oven to 400°F (200°C). Cover the potatoes with cold salted water, bring to a boil and simmer for 15 to 18 minutes until very tender.
  2. Drain well, return to the warm pot for 1 minute to dry, then mash with the warm butter and milk. Stir in the egg yolk, salt and pepper.
Lamb filling
  1. Brown the lamb in a large skillet over medium-high heat until cooked to 160°F (71°C). Spoon off all but about 1 tablespoon of fat.
  2. Add the onion, carrots and celery and cook for 6 to 7 minutes. Add the garlic and cook for 30 seconds.
  3. Stir in the tomato paste and cook for 1 to 2 minutes, then add the flour and cook for 1 minute.
  4. Add the broth, Worcestershire, thyme, rosemary, salt and pepper. Simmer for 8 to 10 minutes until thick. Stir in the peas.
Assemble and bake
  1. Spread the filling in a greased 9x13-inch or 3-quart baking dish. Top with the mashed potatoes, sealing them to the edges, and make ridges with a fork. Sprinkle with Parmesan if using.
  2. Bake on a baking sheet for 20 to 25 minutes until bubbling. Broil for 2 to 3 minutes to brown the top if desired.
  3. Rest for 10 minutes before serving.

Notes

Cottage pie: Replace the lamb with ground beef cooked to 160°F (71°C).
Make ahead: Assemble, refrigerate up to 24 hours and bake at 375°F (190°C) for 40 to 45 minutes.
Freezing: Freeze unbaked for up to 3 months; thaw overnight before baking.
Nutrition is an estimate per serving.