Shepherd’s pie is the epitome of comfort food — hearty, wholesome, and packed with flavor. With its golden, crispy mashed potato topping and rich meaty filling, it’s a classic that stands the test of time. No matter the weather outside, it’s a staple in our household, always met with clean plates and happy bellies. Oh, and the leftovers? You won’t believe what we do with them — I’ll share that little secret later.
Whether you’re cooking for a crowd or just craving a cozy dinner, this shepherd’s pie recipe is a game-changer. I’m making a big batch today to serve 8 to 10 people, perfect for freezing some for later. Want a smaller portion? Just halve the quantities, and you’re good to go! Let’s dive right in.
Step 1: Prep the Potatoes
Start by peeling and chopping 1.8 kg (4 lbs) of floury potatoes. Place them in a large pan and cover with cold water. Bring the water to a boil, then reduce to a simmer for about 15 minutes, or until a knife easily slides through the potatoes.
Step 2: Make the Meaty Filling
While the potatoes are cooking, preheat your oven to 200°C (400°F) and heat 2 tablespoons of oil in a large frying pan. Add:
- 2 finely diced onions
- 2 finely chopped sticks of celery
- 2 peeled and finely diced carrots
Cook on medium heat for about 5 minutes until softened.
The Meat Debate: Cottage Pie vs. Shepherd’s Pie
Wondering about the difference? Cottage pie uses beef, while shepherd’s pie is traditionally made with lamb. For this recipe, I’m sticking with 900g (2 lbs) of lamb mince, but you can easily swap for beef if that’s your preference.
Add the lamb mince to the pan, cooking until browned while breaking up any clumps. Then stir in:
- ½ teaspoon each of salt and pepper
- 2 tablespoons Worcestershire sauce
- 1 liter (4½ cups) beef or lamb stock
Let the mixture simmer for 5 minutes, infusing the lamb with rich flavors.
Step 3: The Creamiest Mashed Potatoes
Once the potatoes are cooked, drain them in a colander. For smooth, lump-free mash, use a potato ricer. Trust me, it makes a difference!
To the riced potatoes, add:
- 120ml (½ cup) double/heavy cream
- 120g (8 tablespoons) unsalted butter
- ½ teaspoon each of salt and pepper
Mix everything together until silky and smooth.
Step 4: Thicken the Sauce
To thicken the lamb mixture, prepare a simple cornflour slurry by mixing:
- 2 heaped tablespoons of cornflour
- 4 tablespoons cold water
Stir the slurry into the simmering lamb mixture until it thickens to your desired consistency. Add a bit more if you like it thicker.
Step 5: Assemble the Shepherd’s Pie
Using a slotted spoon, scoop the lamb mixture into a baking dish, leaving the extra gravy in the pan. That gravy? We’re saving it to drizzle over the final dish — trust me, it’s worth it!
Top the lamb with the mashed potatoes, smoothing it out with the back of a spoon. For those irresistible crispy bits, rough up the top with a fork.
Step 6: Bake to Perfection
Place the assembled dish in the oven and bake for 20 minutes, or until the mashed potato is golden brown and crispy.
Step 7: Serve with Extra Gravy
Once baked, serve up your shepherd’s pie alongside that luxurious, meaty gravy. Watch as everyone digs in for seconds — it’s that good!
Leftovers Tip:
Chris loves to fry up leftover shepherd’s pie and slap it between two slices of bread for a next-level brunch sandwich. Sounds unusual? Maybe, but trust me — it’s absolutely delicious.
Looking for more hearty family favorites? Check out my playlist of go-to recipes that are always in rotation. See you next time, and happy cooking!