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Traditional Shepherd’s Pie is a beloved British comfort food classic. It’s always made with ground lamb (not beef—that would be Cottage Pie) and cooked with vegetables, tomato paste, Worcestershire sauce, and beef broth or stock for extra flavor. A layer of fluffy mashed potatoes tops the savory meat mixture before baking to brown the top.

Shepherd's pie with some of the mash topping removed to reveal the beef and vegetable filling


Everyone who loves British food knows this dish—it’s one of the most famous recipes from the United Kingdom. Classic British comfort food doesn’t get any better than this! What started as a humble way to use up leftovers has become a worldwide favorite. And also a popular dish here since 2017.

Table of contents


Shepherd’s Pie Ingredients

  • Ground/minced lamb
  • Onion
  • Thyme, Rosemary or Both
  • Tomato paste (puree in the UK)
  • Carrots
  • Parsnip (optional)
  • Peas
  • Worcestershire sauce
  • Beef stock or broth
  • All purpose flour/plain flour
  • Mashed potato
  • Unsalted butter 
  • Milk
  • Salt to taste
  • Black pepper to taste


Is Shepherd’s Pie British or Irish?


Many stories conflict about this dish’s origin, so I can’t say for sure. But as a Brit—specifically from Northern England—I’d love to claim it! That said, there is an Irish version of Shepherd’s Pie that includes Guinness and is included as an option in this recipe as it adds so much depth of flavor.


What is the difference between Cottage Pie and Shepherd’s Pie?

Real Shepherd’s Pie uses ground lamb (lamb mince), not ground beef (beef mince). The name makes perfect sense—shepherds tend to sheep, and lamb comes from sheep. Also, don’t forget the apostrophe: it’s Shepherd’s Pie, not Shepherds Pie.

Some traditional Shepherd’s Pie recipes call for chunks of lamb instead of minced lamb. I prefer the minced version because it creates better flavor.


Make Ahead Shepherd’s Pie


To prepare this easy Shepherd’s Pie in advance, assemble it up to the baking step but don’t bake it yet. Let the dish cool, then cover and refrigerate for 3 to 4 days. When ready to serve, preheat the oven to 350°F (180°C) and bake for 25 minutes until the top is golden brown.

A closeup of the ground beef filling with carrots and peas


Why is it called Shepherd’s Pie?


Traditionally, a pie made with beef is called Cottage Pie, named after the poorer people who lived in cottages and used leftover beef or lamb. Both pies date back to the 18th century, but over time, beef has become more popular and widely used than lamb.


Meat filling flavor additions


I sometimes add Guinness to my classic Shepherd’s Pie recipe, which you could call a traditional Irish Shepherd’s Pie—perfect for St. Patrick’s Day! Over the years, I’ve found that the rich flavor of the beer adds a depth you just can’t achieve without it.


Shepherd’s Pie meat filling additions


I sometimes add Guinness to my classic Shepherd’s Pie recipe, which you could call a traditional Irish Shepherd’s Pie—perfect for St. Patrick’s Day! Over the years, I’ve found that the rich flavor of the beer adds a depth you just can’t achieve without it.


If you’re cooking for children, you can omit the Guinness and substitute it with more beef stock or broth. If you’re not a beer fan, red wine is also a great option—it’s commonly used in Minced Beef and Dumplings.


Speaking of St. Patrick’s Day, if you want to elevate this dish, try topping it with Irish Colcannon—mashed potatoes mixed with cabbage—for an extra flavor.

Viewed from above with a serving spoon and bottle of Guinness


Shepherd’s pie mash topping


The classic layer of creamy mashed potatoes is made with Yukon Gold potatoes, which create a soft and creamy texture (especially when paired with butter). Russet potatoes or any of your favorite mashing varieties will also work.


I’ve been known to add a small rutabaga (swede) to the mash—it takes the flavor to a whole new level if you’d like to give it a try!


To enhance presentation and achieve crispy peaks, I like to pipe my mashed potatoes. But you don’t have to—feel free to keep them as rustic as you like.


Shepherd’s Pie Gravy


As the meat and vegetables simmer in the beef broth, they should form a rich, saucy meat mixture with a gravy-like texture. It should be thick enough to coat the ingredients but not too thin or watery.
If you would like more gravy for serving, I have recipes for Onion Gravy and Guinness Gravy, both of which would be perfect.

A spoonful of shepherd's pie


Shepherd’s Pie Variations

Classic Variations

  • Cottage Pie – Made with ground beef instead of lamb.
  • Irish Shepherd’s Pie – Sometimes includes Guinness beer in the filling for extra depth.
  • French Hachis Parmentier – A French twist with a silkier mashed potato topping and a béchamel sauce.

Creative Twists

  • Cheesy Shepherd’s Pie – Add shredded cheddar or Parmesan to the mashed potatoes for a gooey topping.
  • Sweet Potato Shepherd’s Pie – Swap mashed potatoes for sweet potatoes for a slightly sweet and nutrient-packed version.
  • Loaded Shepherd’s Pie – Mix in bacon, caramelized onions, and cheese, because everything’s better with bacon.

Healthy & Alternative Versions

  • Vegetarian Shepherd’s Pie – Use lentils, mushrooms, or chickpeas instead of meat for a plant-based option.
  • Low-Carb Shepherd’s Pie – Replace mashed potatoes with cauliflower mash.
  • Keto Shepherd’s Pie – Use a mashed cauliflower topping and thicken the filling with cream instead of flour for extra protein.
  • Turkey Shepherd’s Pie – Replace the ground lamb with ground turkey. I also make this with turkey dinner leftovers.


Best Dish for Shepherd’s Pie


I like to make this recipe in a 10-inch (25 cm) cast iron skillet (or oven-proof frying pan) that can be transferred to the oven, making it a one-pan meal (if you don’t count boiling the potatoes). If you don’t have a cast iron or oven-proof frying pan, you can start this recipe on the stovetop in any pan you have that will work, then transfer it to a 9 x 13-inch (23 x 33 cm) baking dish or casserole dish to finish in the oven.


Leftover Shepherd’s Pie


Store in an airtight container refrigerated for up to 4 days.


Freezing unbaked Shepherd’s Pie


You can freeze it before baking (just allow it to cool) and cover it tightly with foil and plastic wrap for an extra layer of protection. It will keep frozen for up to 2 months. When you’re ready to bake, defrost it in the fridge overnight, then bake according to the recipe instructions.


Freezing cooked Shepherd’s Pie


You can freeze an entire, fully baked recipe. Simply defrost it in the fridge overnight, then reheat it in a 350°F/177°C oven until warmed through. I also like to portion out leftovers and freeze them individually. Defrost and reheat the same way.


To Reheat Shepherd’s Pie


If frozen, defrost it in the fridge overnight. If uncooked, bake according to the recipe. If already baked, reheat it at 350°F (180°C) for about 20–25 minutes until heated through. Cover it with foil to prevent drying out.

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Yield: 6

Traditional Shepherd's Pie

Fluffy and piped mashed potato on top of ground beef and vegetables

Ground lamb is cooked with vegetables, tomato paste, Worcestershire sauce and beef broth for an extra flavor boost, then topped with fluffy mashed potato and baked.

Prep Time 40 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 50 minutes

Ingredients

  • For the potato topping:
  • 2 pounds potatoes, peeled and cut into large chunks
  • 4 tablespoons unsalted butter, melted
  • ¼ cup milk, warm
  • ½ teaspoon salt or to taste
  • ¼ teaspoon ground black pepper
  • For the filling:
  • 1 tablespoon vegetable oil
  • 1 cup (128 grams) yellow/brown onion, chopped
  • 2 large, carrots diced small
  • 1 ½ pounds ground lamb
  • 1 teaspoon salt (or to taste)
  • ¼ teaspoon ground black pepper
  • 2 garlic cloves, grated
  • 1 teaspoon dried thyme
  • 2 tablespoons all-purpose/plain flour
  • 3 teaspoons of tomato paste (puree in the UK)
  • 1 cup (160 grams) frozen peas (no need to defrost)
  • 2 teaspoons Worcestershire sauce
  • ½ cup (118 ml) Guinness (optional) * see note
  • 1 cup (236 ml) low sodium beef stock or broth

Instructions

  1. This recipe is made in a cast iron skillet or ovenproof pan. You can also cook in a frying pan and transfer to a 9 x 13-inch (23 x 33 cm) rectangle baking dish.
  2. For the potato topping:
  3. To a large pan add the potatoes, add cold water until the potatoes are covered and bring to a boil. Turn down to a low boil and cook for 20 minutes until tender.
  4. Preheat oven to 400°F/200°C.
  5. For the filling:
  6. Add vegetable oil to a 10-inch cast iron skillet over medium heat and add the carrots and onion, cook, stirring often until the onions start to soften.
  7. Add the meat, salt and pepper and cook (breaking up the meat) until it starts to brown. Add the garlic and thyme, cook for 3 minutes. Sprinkle the flour over the meat, and mix well. Cook for a minute or so to cook out the raw flavor.
  8. Add the peas, tomato paste, Worcestershire sauce and Guinness (if using), mix well into the meat. Add the beef stock/broth and bring to a simmer. Cook for 5 minutes until the liquid has thickened. Taste for seasoning and add more salt and pepper if needed. Turn off the heat. If not baking in the pan, transfer to your baking dish.
  9. Spread the potato mixture (or pipe with a piping bag for a decorative look) over the beef mixture. Make sure you make little peaks so they get a nice brown color and crisp up in the oven.
  10. Place the pan onto a baking sheet and bake in the oven for 15 minutes or until the top is golden brown.
  11. Remove from the oven and allow to sit for 10 minutes before serving.
  12. If you would like more gravy for serving, try my Onion Gravy or Guinness Gravy.

Notes

This is not traditional in the British version, it is used Irish Shepherd’s pie but does add great depth of flavor.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 606Total Fat 33gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 16gCholesterol 131mgSodium 664mgCarbohydrates 43gFiber 6gSugar 6gProtein 35g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

© Janette
Cuisine: British / Category: Dinner Ideas