Classic Shepherd's Pie (Lamb)
Shepherd's pie is a savory lamb and vegetable filling under a blanket of buttery mashed potatoes, baked until golden. It is one of the great comfort foods, and the proper version is made with lamb, as a shepherd would have.
- 1 h 25 minTotal time
- 6Servings
- 470kcal / serving
- 27 gProtein
The filling gets its depth from browned meat, tomato paste and Worcestershire, and the potato top crisps at the peaks. Make it once and it becomes a staple for cold nights.
The science: why this works
- Browning the lamb until it is truly browned creates Maillard flavor and a savory base for the whole filling.
- Tomato paste cooked for a minute loses its raw edge and adds umami, which gives the gravy a meaty depth.
- Flour cooked in the fat thickens the stock into a gravy that holds the filling together under the potatoes.
- Steaming drained potatoes in the hot pot removes extra water, so the mash is fluffy rather than gluey.
- Raking the top with a fork creates peaks that brown and crisp in the oven.
Starchy vs waxy potatoes
Yukon Golds sit between floury and waxy. They mash into a creamy texture without turning gluey, because their moderate starch holds up to mashing. Overworking very starchy potatoes ruptures the granules and releases sticky starch.
Learn: Waxy and floury potatoes →Thickening gravy
Flour starch swells in hot liquid and thickens it as it simmers. Cooking the flour in fat first removes its raw taste and makes the gravy smooth. The filling needs to be thick, or the mash will sink into it.
Learn: How starch thickens sauce →Classic Shepherd's Pie (Lamb)
1 h 25 min · 6 servings · British · Main course
Ingredients
Makes 6 servings
- 600 gground lamb
- 900 gYukon Gold potatoes, peeled and cut into chunks
- 3 tbspbutter, divided
- 120 mlwhole milk, warm
- 1 tbspolive oil
- 1large onion, diced
- 2carrots, diced
- 2cloves garlic, minced
- 2 tbsptomato paste
- 2 tbspall-purpose flour
- 300 mlbeef or lamb stock
- 1 tbspWorcestershire sauce
- 1 tspdried thyme
- 240 mlfrozen peas
- 1½ tsp1/2 tsp salt, divided
- ½ tspblack pepper
Method
Tips for the best result
- Make the filling thick; a loose filling lets the mash sink and bake into a soggy layer.
- Warm the milk and butter before mashing so the potatoes stay hot and fluffy.
- Bake on a baking sheet to catch drips and keep your oven clean.
Mistakes to avoid
- Adding cold milk to hot potatoes, which cools the mash and makes it heavy; warm it first.
- Skipping the browning step, which leaves the filling bland and gray; let the lamb brown.
- Leaving the filling too thin, which makes the pie collapse when sliced; simmer until thick.
Variations and swaps
- Top with a mix of mashed potato and parsnip for a sweeter crust.
- Make cottage pie by using ground beef instead of lamb.
- Stir 1/2 cup grated cheddar into the mash for a cheesy crust.
- Swap ground lamb for ground beef (that makes it a cottage pie) cooked to 160°F (71°C).
- Swap frozen peas for frozen corn or green beans.
- Swap beef stock for vegetable stock and add a teaspoon of soy sauce for savoriness.
Storing and reheating
Cool and refrigerate within 2 hours and eat within 3 to 4 days. Freeze portions up to 3 months and reheat in a 350°F (175°C) oven until the center reaches 165°F (74°C).
Classic Shepherd's Pie (Lamb): questions
What is the difference between shepherd's pie and cottage pie?
Shepherd's pie is made with lamb, while cottage pie uses beef. The mashed potato topping and the method are otherwise the same.
Can I make shepherd's pie ahead of time?
Yes. Assemble it, cover and refrigerate up to 24 hours before baking, adding 10 to 15 minutes to the bake time. You can also freeze it unbaked.
Why is my shepherd's pie watery?
The filling was not simmered long enough to thicken, or the potatoes were not drained well. Reduce the gravy until thick, and steam the drained potatoes dry.
What temperature should shepherd's pie be?
Ground lamb is safe at 160°F (71°C), and a fully assembled pie should be 165°F (74°C) in the center when baked. When reheating leftovers, bring the pie to 165°F (74°C) too.
Do I need to use an oven-safe skillet?
No. Build the filling in any pan and transfer it to a 9 by 13 inch (23 by 33 cm) baking dish before topping with the potatoes.
