Shepherd’s Pie is one of those cozy, comforting dishes that always hits the spot. It’s a hearty blend of seasoned ground beef and vegetables, all topped with creamy mashed potatoes and baked until golden.
This version keeps things simple but flavorful, using pantry staples and a few smart tricks to make it even better. I love how it comes together in one dish — easy to make and clean up. Plus, it’s the perfect way to use up leftover mashed potatoes!
I remember making this for my family on chilly evenings, and it was always a hit. The rich, savory filling and buttery potatoes create the kind of meal that warms you from the inside out.
If you want to switch things up, add cheddar cheese or mix in some frozen peas or corn for extra texture. This recipe is pure comfort in every bite.
What Makes This Recipe Special?
- Deep, rich flavor: A combination of Worcestershire sauce, garlic, and herbs gives the gravy a bold and savory taste.
- Creamy yet crisp potatoes: The mashed potato topping bakes to golden perfection, giving you a creamy bite with a crispy finish.
- One-pan meal: You can cook everything in one pan, making cleanup a breeze.
- Make-ahead friendly: Prepare it in advance and bake when ready — it tastes even better the next day!
Easy Shepherd’s Pie Recipe
Equipment
- Medium Saucepan
- Colander
- Potato masher
- Ovenproof dish
- Fork
Ingredients
- 1 tbsp sunflower oil
- 1 large onion
- chopped
- 2-3 medium carrots
- chopped
- 500 g pack lamb mince
- 2 tbsp tomato purée
- large splash Worcestershire sauce
- 500 ml beef stock
- 900 g potatoes
- cut into chunks
- 85 g butter
- 3 tbsp milk
Instructions
- Heat 1 tbsp sunflower oil in a medium saucepan. Soften 1 chopped onion and 2-3 chopped carrots for a few minutes.
- Turn up the heat, add 500g lamb mince, and brown it. Drain any excess fat.
- Stir in 2 tbsp tomato purée and a splash of Worcestershire sauce. Cook for a few minutes.
- Pour in 500ml beef stock, bring to a simmer, cover, and cook for 40 minutes, uncovering halfway.
- Meanwhile, boil 900g potatoes (cut into chunks) in salted water for 10-15 minutes until tender. Drain, mash with 85g butter and 3 tbsp milk.
- Put the mince into an ovenproof dish, top with the mash, and ruffle with a fork.
- Bake at 180°C (fan 160°C) for 20-25 minutes until the top is golden and the mince is bubbling.
- Let it stand for 5 minutes before serving.
Nutrition
Tips for the Best Shepherd’s Pie
- Use Fresh Herbs: Fresh rosemary and thyme add a more vibrant flavor than dried ones. Add them toward the end of cooking to preserve their aroma.
- Brown the Meat Well: Let the ground meat brown properly before adding the vegetables. This builds a deeper, richer flavor.
- Mash the Potatoes Smoothly: For creamy mashed potatoes, use a potato ricer or masher. Avoid over-mixing, as it can make them gummy.
- Add Cheese for Extra Flavor: Mixing grated cheddar or Parmesan into the mashed potatoes adds a savory, rich flavor.
- Layer Evenly: Spread the meat and vegetable filling evenly in the dish before adding the potatoes to ensure even cooking and a balanced bite.
