Go Back

Shepherd’s Pie

Shepherd’s Pie is a comforting casserole featuring a savory, slow-cooked ground meat filling topped with creamy mashed potatoes and a crispy cheese crust. The dish combines browned meat, tender vegetables, and a buttery mash, baked until golden and bubbling for a hearty, inviting meal. Its layered textures and warm aroma make it a classic choice for cozy evenings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Main Course
Cuisine: British
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground lamb or beef preferably lamb for authenticity
  • 1 large onion finely chopped
  • 2 cloves garlic minced
  • 2 carrots diced carrots peeled and chopped
  • 1 cup peas frozen, thawed
  • 4 large potatoes Yukon Gold preferred
  • 3 tbsp butter for mash
  • 1/4 cup milk warm
  • 1 tbsp Worcestershire sauce adds depth
  • 1 cup sharp cheddar cheese grated, for topping
  • 1 tsp thyme fresh or dried
  • to taste salt and pepper for seasoning

Equipment

  • Large skillet or sauté pan
  • Medium saucepan
  • Baking dish
  • Spatula or wooden spoon
  • Potato masher

Method
 

  1. Peel and chop the potatoes into even chunks, then boil them in salted water until tender, about 15-20 minutes. Drain well.
  2. While the potatoes cook, heat a tablespoon of oil in a large skillet over medium-high heat. Add chopped onions and minced garlic, cooking until fragrant and translucent, about 5 minutes. The aroma will fill your kitchen.
  3. Add the ground meat to the skillet, breaking it apart with your spatula. Brown it until deep golden and caramelized on the edges, about 8-10 minutes. Season with salt, pepper, and a splash of Worcestershire sauce, then stir well.
  4. Stir in diced carrots and thawed peas, cooking for another 5 minutes until vegetables are tender and the mixture is moist but not soupy. The filling should look rich and flavorful, with a fragrant aroma.
  5. Drain the cooked potatoes and return them to the hot saucepan. Mash with butter, warm milk, thyme, and a pinch of salt and pepper until smooth and creamy. Set aside.
  6. Spread the meat and vegetable filling evenly into a baking dish. Dollop spoonfuls of mashed potatoes over the filling, then gently spread and create textured ridges with a fork for crispy edges.
  7. Sprinkle shredded cheddar cheese generously over the top for a golden, crispy crust. Place the dish in a preheated oven at 200°C (390°F).
  8. Bake for 25-30 minutes until bubbling and the top is golden brown. For an extra crispy finish, broil for an additional 2-3 minutes, watching carefully to prevent burning.
  9. Remove from the oven and let rest for about 5 minutes. This helps the filling set, making it easier to slice cleanly. Serve warm and enjoy the comforting layers of flavor and texture.

Notes

For a vegetarian version, substitute ground meat with lentils or textured vegetable protein. Feel free to add herbs like rosemary or parsley for extra flavor. Make ahead by assembling the pie and refrigerating overnight before baking.