Published March 12, 2021.This post may contain affiliate links. Please read my disclosure policy.
You will absolutely love this classic shepherd’s pie with the most amazing mashed potatoes and lamb filling of all time.
I’ve always said that I am a comfort food cooker. I want to make food that is delicious and brings people to the table with smiles. If you’re the same way then you have to try my Corned Beef and Cabbage or Chicken Fricassee.
Shepherd’s Pie
Shepherd’s pie consists of a meat-based filling with vegetables that is topped off with mashed potatoes and then baked in a pie casserole dish. This classic dish believe it or not has deep roots in England and Scotland before it made its way to Ireland.
The unique concept of Shepherd’s pie is that when it was created, the ingredients, outside of lamb and potatoes, were based on what was available. If you go to 10 different Irish pubs, you’re going to get 10 different versions of Shepherd’s Pie. I tell you this because while this recipe is absolutely delicious, you can tailor it to make it your own.
Here are some basic ingredients in a shepherd’s pie:
- Lamb
- Mirepoix
- Tomato
- Herbs
- Mashed Potatoes
What’s the Difference Between Cottage Pie and Shepherd’s Pie?
The difference between both of these pies is the protein. While most American’s think they are eating Shepherd’s pie, they are actually eating Cottage pie. Here are the proteins:
- Cottage Pie – Beef with sliced potatoes on top, similar to scalloped potatoes.
- Shepherd’s Pie – Lamb with mashed potatoes.
How to Make Shepherd’s Pie from Scratch
Follow these simple instructions for making this amazing shepherd’s pie recipe:
In a large pan over medium heat with oil sauté the vegetables until cooked and lightly browned.
Add in the lamb and cook until lightly browned and cooked throughout.
Mix in tomato paste and then flour to create a roux.
Pour in some beef stock and then finish the lamb filling with herbs, salt, and pepper, and set aside.
Boil some potatoes in a large pot of boiling water until cooked.
Mash the potatoes with different fats and cheese and set them aside.
Assemble by placing the lamb filling to a bottom of a pie dish or 13×9 casserole dish.
Top off with mashed potatoes and bake until browned.
Make-Ahead and Storage
Make-Ahead: This recipe is meant to be eaten immediately; however, you can keep it warm in the oven at low temperatures for up to 1 hour before serving.
How to Reheat: If you are reheating the entire pie, place it in the oven at 350° for 10-15 minutes or until warmed. When you are heating up a single portion, I recommend warming in the microwave.
How to Store: Cover and place in the refrigerator for up to 4 days. This will freeze covered for up to 2 months. Thaw in the refrigerator for 1 day before reheating.
chef notes + tips
- If you do not have a deep 10” pie dish, please feel free to use a 13×9 casserole dish.
- When using a regular 9” pie tin, reduce the recipe by one-half.
- Other ingredients you could add to the filling include peas, corn, and root vegetables
- If you can’t find Dubliner cheese then you can substitute for gruyere or your favorite white cheddar cheese.
More Comfort Food Recipes
- Chicken Fried Steak
- Breaded Pork Chops
- Hoppin’ John
- Coq Au Vin
- Meatloaf
Be sure to follow me onFacebook,Youtube,Instagram,andPinterest,and if you’ve had a chance to make this then definitely drop me a comment and a rating below!
Video
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Classic Homemade Shepherd’s Pie Recipe
5 from 16 votes
You will absolutely love this classic shepherd’s pie with the most amazing mashed potatoes and lamb filling of all time.
Servings: 10
Prep Time: 16 minutes minutes
Cook Time: 1 hour hour
Ingredients
For the Filling:
- 3 tablespoons oil or fat
- 1 peeled and finely minced yellow onion
- 1 finely minced celery stalk
- 1 peeled and finely minced carrot
- 3 finely minced cloves of garlic
- 1 ½ pounds ground lamb
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 1 cup beef stock
- 2 tablespoons finely minced fresh parsley
- 1 teaspoon minced fresh rosemary
- sea salt and pepper to taste
For the Potatoes:
- 2 ½ pounds peeled and roughly chopped russet potatoes
- 1 stick unsalted melted butter
- 2 egg yolks
- 3 tablespoons sour cream
- ½ cup shredded Dubliner cheese
- sea salt and ground white pepper to taste
Instructions
Preheat the oven to 375°.
Filling: Add the oil to a large frying pan over medium heat and sauté the onions, celery, carrots, and garlic for about 6-8 minutes or until lightly browned and cooked.
Add in the lamb and cook until lightly browned and cooked throughout, which takes about 5-7 minutes.
Mix in the tomato paste completely, and then mix in the flour until combined.
Pour in the beef stock and then finish by mixing in the parsley, rosemary, salt, and pepper until combined. Set aside.
Potatoes: Add the potatoes to a large pot of boiling water and cook for 10-12 minutes or until tender.
Strain the potatoes and mash using a food mill, hand masher, stand mixer, or hand beaters until very smooth.
Mix in ¾ stick of melted butter, egg yolks, sour cream, cheese, salt, and pepper until completely combined.
To Assemble: Transfer the lamb filling to a deep 10” pie pan and spread evenly. Add the potatoes on top using a spoon or a piping bag. See video.
Drizzle on the remaining ¼ stick of melted butter to help brown the potatoes.
Bake in the oven at 375° for 20-25 minutes or until the potatoes are browned.
Serve with optional chopped fresh parsley or rosemary.
Notes
Chef Notes:
- Make-Ahead: This recipe is meant to be eaten immediately; however, you can keep it warm in the oven at low temperatures for up to 1 hour before serving.
- How to Reheat: If you are reheating the entire pie, place it in the oven at 350° for 10-15 minutes or until warmed. When you are heating up a single portion, I recommend warming in the microwave.
- How to Store: Cover and place in the refrigerator for up to 4 days. This will freeze covered for up to 2 months. Thaw in the refrigerator for 1 day before reheating.
- If you do not have a deep 10” pie dish, please feel free to use a 13×9 casserole dish.
- When using a regular 9” pie tin, reduce the recipe by one-half.
- Other ingredients you could add to the filling include peas, corn, and root vegetables
- If you can’t find Dubliner cheese then you can substitute for gruyere or your favorite white
Nutrition
Calories: 383kcalCarbohydrates: 25gProtein: 17gFat: 24gSaturated Fat: 9gTrans Fat: 1gCholesterol: 97mgSodium: 164mgPotassium: 763mgFiber: 2gSugar: 2gVitamin A: 1270IUVitamin C: 10mgCalcium: 86mgIron: 3mg
Course: Main
Cuisine: english, irish, scottish
Author: Chef Billy Parisi
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30 comments
- Mary Sullivan
Can I make this a day ahead and put in fridge before baking and bake the following day. ??
- Reply
I’d keep everything separate before assembling and baking.
- Reply
- Suzanne Croll
Loved the Dubliner! Added peas for more fiber. Delish! TY
- Reply
- Jennifer Tyler
Delicious, tasted authentic, reheated very well, even from frozen! I made this for my book club ladies and my hostessing kudos rose to a completely other level. People were amazed, served with a spring salad with the lemon vinaigrette and everything was just perfect. Amazing flavors. I was so proud to serve this meal. Thank you for your guidance, inspiration and for adding fun to cooking!
- Reply
- Paula Kimmich
I made this recipe for my husband and our neighbors. It was such a hit and the recipe is definitely a keeper!!! Thank you Billy❣️❣️❣️❣️
- Reply
- Thora Mulligan Dorn
Oh my Goddess, this was good! I substituted the lamb with beef (my family won’t eat lamb) and the cheese with Gruyere. Smash hit! It’s going in my favourites from now on.
- Reply
excellent!
- Reply
- Chris Piccione
Great recipe…simple to follow but not lacking in depth of flavor! I enjoy this and all your videos, with your emphasis on cooking techniques in a relaxed, easy-to-understand format. I have certain health-related dietary restrictions, so I made a few substitutions, such as ground turkey for lamb, cauliflower rice for potatoes, nonfat Greek yogurt for sour cream, etc. Thanks to your techniques, it still came out delicious! Thank you for what you do and please keep it coming. Gonna try your pasta e fa*gioli next!
- Reply
- Irina
Made it twice, beautiful dish
- Reply
- Andrae Michele
I’ve made this for the past couple St. Patrick’s day, and it’s absolutely delicious! It even got raves from my Irish inlaws! This recipe is a definite keeper.
- Reply
Thank you!
- Reply
- Mary Jo LeTourneau
Love the addition of the tomato paste. Very delicious and easy meal to make.
- Reply
They make it!
- Reply
- Cheryl
I’ve made this recipe twice now and everyone loves it! My local grocery had ground lamb on sale & I had seen this recipe on your facebook page & had to give it a try. It’s going to be on our menu plan on a regular basis now!
- Reply
so good!!
- Reply
- Marty
So easy and was enjoyed by neighbors at our potluck.
- Reply
thanks for giving it a shot!!
- Reply
- Heather Gabrielli
Made this and my family loved it. Subbed ground beef and turkey for lamb and added Gouda because I could not find the cheese he used! So yummy!
- Reply
Great!
- Reply
- DK
OMGosh, this was an amazing Shepards pie! I did put a mixture of peas and corn on the bottom of a Pyrex casserole dish before adding the delicious meat layer. The mashed potato topping was the best ever! This has become a family favorite.
Thank you for sharing all your recipes!!!- Reply
thanks for giving it a shot!!
- Reply
- Dawn Gray
Mincing using the food processor almost felt like cheating!!! While I love all your recipes, it’s the techniques you teach that are the game changers!! My family is grateful for how you helped improve my cooking game!! Thanks Chief!!
- Reply
All good! Make it work for you!
- Reply
- Nicole Rementer
So delicious!! I did substitute ground beef for the lamb. Other than that, I followed ur recipe. Easy to follow, easy to execute!! Thank u Chef Billy!!
- Reply
- Irene A Piper
Helllo, will make this for tonights supper, what wine do you recommend with this recipe thank you.
Irene- Reply
I don’t believe in wine pairings out side of cheese, desserts, and fruit, sorry.
- Reply
- Cheri Deangelis
Ok so I made this tonight an this meal is simply amazing
- Reply
- Vito Fazzolara
Looks delicious
- Reply
- Rehab
I absolutely love this recipe!
AMAZING!!
THANKS FOR SHARING!- Reply
