Shepherd’s Pie

This Shepherd’s Pie is a classic casserole originating from the UK, and a hearty “whole dinner in one.” Ground lamb and vegetables are cooked in an herbed gravy and topped with creamy mashed potatoes.

My favorite thing about Shepherd’s Pie is it’s big batch food that feeds the whole family and also promises leftovers.

I need a certain amount of this food in my regular meal rotation, because as much as I like making a fresh Pan Seared Steak for dinner, sometimes I need to just reheat something. And this is a dish that keeps well, whether it’s in the fridge or the freezer.

Shepherd’s Pie is traditionally made with ground lamb, which is what I’ve chosen here.

But, you could just as easily make this with ground beef, which would technically make it a cottage pie.

I actually used to make this with ground beef before I developed a taste for lamb. Now I like the lamb better.

How to Make Shepherd’s Pie:

This recipe has two main steps: cooking the meat and vegetables for the base, then making the mashed potatoes for the crust on top.

I share how to do both of these steps, in the same pan so there’s less dishes, but know that you could also use leftover mashed potatoes here if you’ve got it from another dish. Sometimes I’ll use leftovers from making a batch of Homemade Pierogies. You can also successfully use a batch of Cauliflower Mashed Potatoes here.

Make the Lamb and Vegetable Base:

In a large skillet, brown ground lamb for about 8 minutes, seasoned with salt, until fully cooked through and a bit caramelized on the edges:

Remove the lamb to a plate, then add chopped onion, butter, and salt:

Cook that until softened, then add minced garlic and a bundle of fresh thyme:

Usually I add the thyme with the onions so it has more time to infuse, but I forgot to grab some from the garden before picture time. Do wait to add the garlic until the onions are cooked though, so it doesn’t burn.

Next add peas, corn kernels, and chopped carrot:

I make this easy by buying a bag of frozen vegetable medley that already includes these three things.

In the past I’ve chopped fresh carrot, but the frozen is honestly just fine and I don’t find chopping the vegetables fresh to be worth the effort. You can add the frozen vegetables straight to the pan.

Cook the vegetables for a few minutes to warm them up, then add all-purpose flour:

Toss the flour around and cook for about a minute for the flour to absorb, then add beef stock:

Bring this mixture to a boil to thicken:

Then turn the heat off, remove the thyme, and stir in the ground lamb:

Do a final taste to check the seasoning, then add this to an 8×11 casserole dish:

Make the Mashed Potato Crust:

To make the mashed potatoes, I use the same skillet (affiliate) I cooked the lamb in, so I have less dishes. 

Peel and chop a couple pounds of yukon gold potatoes, then cover with cold water and add salt:

Gently simmer until fork tender, then drain the potatoes, and spread them out on a sheet pan.

Then you can mash them with a fork or potato masher:

The reason why I like spreading them out on a sheet pan is the steam can evaporate better, so you get less gummy and wet potatoes.

Also, it’s much easier to mash potatoes on a flat surface than in a bowl.

Once the potatoes are roughly mashed, add half and half, butter, and grated cheddar cheese:

Mash that all in using a fork, until the potatoes are smooth:

Put the mashed potatoes on top and spread it evenly using a spoon or offset spatula:

If you’d like, swirl the top decoratively or rake a fork across.  

Bake the shepherd’s pie for 20 to 25 minutes, until the mashed potatoes are brown on top.

Then serve right away, while the dish is warm.

I like to sprinkle a few more thyme leaves on top, for a pop of fresh flavor:

 

Lasagna, Beef Stew, and Slow Cooker Short Ribs are a few more of my favorite big batch meals that make for great leftovers. Enjoy!

Shepherd’s Pie FAQ and Tips:

• How to Freeze: After baking, let it cool to room temperature, then cover tightly with foil and freeze for up to 2 months.
• How to Reheat: Still covered with the foil, warm in a 300ºF oven for 1 hour. Or, you can thaw the shepherd’s pie the night before by moving it from the freezer to the fridge, and warming it in the oven for a half hour. 
• Swap for beef if desired: I find the pronounced flavor of the lamb to meld well with all the other ingredients here, but you may use ground beef instead of ground lamb, if you prefer. I recommend a fattier percentage, like 85/15.
• Making in Advance: You can fully assemble the shepherd’s pie up to the point of baking, then keep in the fridge the day before you bake it. You’ll likely need to bake for an additional 10 minutes or so, 30-35 minutes total.
• Different Types of Potatoes: I prefer Yukon Gold, but russet potatoes also work well for the mashed potatoes, if you like that better.