Shepherd’s pie is one of Britain’s great comfort-food classics: a rich, savoury lamb filling with vegetables and gravy, covered with creamy mashed potatoes and baked until the top is beautifully golden.
It’s warming, filling and exactly the sort of dinner that feels right when the weather starts getting cooler.
But there’s one thing worth clearing up straight away.
Despite the names sometimes being used interchangeably in the United States, traditional shepherd’s pie is made with lamb.
If it’s made with beef, it’s cottage pie.
Brit & Skillet already has a traditional Cottage Pie recipe, so this time we’re making its lamb-based cousin — with ingredients, measurements and terminology adapted to make sense in an American kitchen.
What Is Shepherd’s Pie?
Shepherd’s pie is a traditional British and Irish dish consisting of minced lamb cooked with vegetables in a savoury gravy and topped with mashed potatoes.
The assembled pie is baked until bubbling around the edges and golden across the top.
There’s no pastry involved despite the word “pie” in the name.
Instead, the mashed potato forms the crust.
Shepherd’s Pie vs. Cottage Pie
This is probably the most common question about the dish.
The traditional distinction is simple:
Shepherd’s pie = lamb
Cottage pie = beef
In Britain, minced lamb means what American grocery stores generally label ground lamb.
If you would rather use ground beef, you absolutely can — but at that point you’re making Cottage Pie rather than Shepherd’s Pie.
Can I Find Ground Lamb in America?
Usually, yes.
Ground lamb is available in many larger American supermarkets, butcher shops and specialty grocery stores.
If your regular grocery store doesn’t stock it, ask at the meat counter. Some stores can order or grind lamb for you.
Look for a package labelled ground lamb rather than lamb stew meat.
Traditional British Shepherd’s Pie Recipe
Prep Time: 25 minutes
Cook Time: 55–60 minutes
Serves: 6
Equipment
- Large skillet or sauté pan
- Large saucepan
- Approximately 2½- to 3-quart baking dish
- Potato masher
- Wooden spoon
Ingredients
For the Lamb Filling
- 1½ pounds (680 g) ground lamb
- 1 tablespoon olive oil, if needed
- 1 medium yellow onion, finely chopped
- 2 medium carrots, diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 tablespoons all-purpose flour
- 1½ cups (360 ml) beef or lamb broth
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 cup (140 g) frozen peas
- ¾ teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper
For the Mashed Potato Topping
- 2 pounds (900 g) Yukon Gold or russet potatoes, peeled and cut into chunks
- 4 tablespoons (56 g) unsalted butter
- ½ cup (120 ml) whole milk, warmed
- ½ teaspoon salt, plus more for the cooking water
- ¼ teaspoon black pepper
Instructions
1. Cook the Potatoes
Place the peeled and chopped potatoes in a large saucepan and cover with cold water.
Add a generous pinch of salt.
Bring to a boil, then reduce the heat and simmer for approximately 15–20 minutes, or until the potatoes are completely tender when pierced with a fork.
Drain thoroughly.
2. Brown the Lamb
While the potatoes cook, place a large skillet over medium-high heat.
Add the ground lamb.
Because lamb usually contains enough natural fat, you may not need additional oil. If your lamb is particularly lean or begins sticking, add a tablespoon of olive oil.
Cook for approximately 6–8 minutes, breaking the meat apart with a wooden spoon, until browned.
If there is a large amount of excess fat in the pan, carefully spoon some of it away, leaving a little behind for flavour.
3. Add the Vegetables
Add the chopped onion and carrots to the lamb.
Cook for approximately 6–8 minutes, stirring occasionally, until the onion softens and the carrots begin to become tender.
Add the garlic and cook for another 30 seconds.
4. Build the Gravy
Stir in the tomato paste and Worcestershire sauce.
Cook for about 1 minute.
Sprinkle the flour over the lamb mixture and stir well so that it coats the meat and vegetables.
Cook for another minute.
Gradually pour in the broth while stirring.
Add the thyme and rosemary.
Bring the mixture to a gentle simmer and cook for approximately 8–10 minutes, stirring occasionally, until the gravy has thickened.
5. Add the Peas
Stir in the frozen peas.
Taste and season with salt and black pepper as needed.
Remove the skillet from the heat.
The filling should be rich and moist but not watery.
Brit & Skillet Tip
Let the lamb filling thicken properly before assembling your shepherd’s pie.
If the filling is too wet, the gravy can bubble through the mashed potatoes and make the finished pie difficult to serve.
A thick, spoonable filling gives you much cleaner layers.
6. Make the Mashed Potatoes
Return the drained potatoes to the warm saucepan for a minute or two over low heat.
This helps evaporate excess moisture.
Remove from the heat.
Add the butter and mash until smooth.
Gradually add the warm milk until the potatoes are creamy but still firm enough to hold their shape.
Season with salt and black pepper.
Avoid making the mash too loose. A slightly firmer mashed potato topping sits much better over the lamb filling.
7. Assemble the Shepherd’s Pie
Preheat the oven to 400°F (200°C).
Transfer the lamb mixture to an approximately 2½- to 3-quart baking dish and spread it into an even layer.
Carefully spoon the mashed potatoes over the top.
Start around the edges of the dish and work toward the centre. This makes it easier to spread the potatoes without pushing them down into the filling.
Use a fork to rough up the surface of the mashed potatoes.
Those little ridges will become beautifully golden in the oven.
Brit & Skillet Tip
Don’t smooth the mashed potato topping perfectly flat.
Running a fork over the surface creates peaks and ridges that brown much better than a completely smooth topping.
8. Bake
Place the baking dish on a sheet pan in case the filling bubbles over.
Bake for 25–30 minutes, until the filling is bubbling around the edges and the potato topping is beginning to turn golden.
For a more deeply browned top, place the dish under the broiler for 2–3 minutes at the end.
Watch it carefully — the potatoes can brown very quickly under the broiler.
9. Rest Before Serving
Remove the shepherd’s pie from the oven and allow it to rest for approximately 10 minutes before serving.
This gives the filling time to settle and makes the portions easier to serve.
What Does Worcestershire Sauce Add?
Worcestershire sauce brings savoury depth and a slight tang to the lamb gravy.
It’s commonly available in American grocery stores and works particularly well with lamb and beef dishes.
A tablespoon is enough to deepen the flavour without making the finished dish taste strongly of Worcestershire sauce.
Can I Use Beef Broth Instead of Lamb Broth?
Absolutely.
Lamb broth can be difficult to find in American supermarkets, while beef broth is available almost everywhere.
Beef broth works very well in this recipe and is the easiest substitute.
If you happen to have lamb stock or broth, feel free to use it.
Can I Add Cheese to the Mashed Potatoes?
You can, although it isn’t necessary.
Some versions of shepherd’s pie include grated cheddar on or in the mashed potato topping.
For a simple traditional-style version, we prefer buttery mashed potatoes without cheese.
But if your family loves a cheesy topping, a small handful of grated sharp cheddar certainly won’t hurt.
What to Serve with Shepherd’s Pie
Shepherd’s pie is already a complete meal with meat, vegetables and potatoes, so you don’t need much alongside it.
Good choices include:
- Steamed green beans
- Buttered cabbage
- Roasted carrots
- Garden peas
- A simple green salad
For an especially comforting British dinner, serve it with extra gravy on the side.
And if you enjoy traditional British savoury dishes, our Cottage Pie, Toad in the Hole and Cornish Pasties are all worth trying next.
Why Is My Shepherd’s Pie Watery?
The most likely culprit is a filling that wasn’t reduced enough before the pie went into the oven.
Allow the gravy to simmer until it becomes thick enough to coat the meat and vegetables.
Frozen vegetables can also release additional water, which is why the peas are added near the end.
Resting the finished shepherd’s pie for 10 minutes before serving also helps the filling settle.
Why Does the Mashed Potato Sink Into the Filling?
Usually either the filling or potatoes are too loose.
The lamb mixture should be thick rather than soupy, and the mashed potatoes should be creamy but sturdy.
It also helps to spoon the potatoes around the edges first before covering the centre.
Can I Make Shepherd’s Pie Ahead?
Yes — shepherd’s pie is an excellent make-ahead dinner.
Prepare the lamb filling and mashed potato topping, assemble the pie and allow it to cool.
Cover and refrigerate for up to 24 hours.
When you’re ready to eat, bake it until the centre is piping hot and the potatoes are golden.
A chilled shepherd’s pie may need an additional 10–15 minutes in the oven.
How to Store Leftover Shepherd’s Pie
Allow leftovers to cool, then cover and refrigerate them.
Shepherd’s pie will keep for approximately 3 days in the refrigerator.
Reheat individual portions in the microwave or warm the covered baking dish in a 350°F (175°C) oven until heated through.
Can You Freeze Shepherd’s Pie?
Yes.
Shepherd’s pie freezes very well.
Once completely cooled, either freeze the entire pie in a freezer-safe dish or divide it into individual portions.
Freeze for up to 3 months.
Thaw overnight in the refrigerator before reheating for the best texture.
A British Comfort-Food Classic
There’s a reason shepherd’s pie has remained a favourite for generations.
The combination of savoury lamb, vegetables, rich gravy and creamy mashed potatoes is simple, filling and incredibly comforting.
And once you know the difference between shepherd’s pie and cottage pie, you’ve got two classic British dinners ready for your American kitchen.
Try our Traditional British Cottage Pie, Traditional British Toad in the Hole and Traditional Cornish Pasties next, or browse all of the Brit & Skillet Recipes for more British favourites made approachable for American kitchens.
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