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.
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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
Ingredients
Equipment
Method
- Place the potatoes in a large saucepan, cover with cold water and add a generous pinch of salt. Bring to a boil, then reduce to a simmer and cook for 15–20 minutes, until completely tender. Drain thoroughly.
- Return the drained potatoes to the warm saucepan over low heat for 1–2 minutes to evaporate excess moisture. Remove from the heat, add the butter and mash until smooth. Gradually add the warm milk until creamy but still firm enough to hold its shape. Season with salt and pepper.
- While the potatoes cook, brown the ground lamb in a large skillet over medium-high heat for 6–8 minutes, breaking it apart with a wooden spoon. Add the olive oil only if needed. If there’s excessive rendered fat, carefully remove some while leaving a little for flavor.
- Add the onion and carrots and cook for 6–8 minutes, until the onion has softened and the carrots are beginning to become tender. Add the garlic and cook for another 30 seconds.
- Stir in the tomato paste and Worcestershire sauce and cook for 1 minute. Sprinkle over the flour, stir well and cook for another minute.
- Gradually add the broth while stirring. Add the thyme and rosemary, bring to a gentle simmer and cook for 8–10 minutes, until the gravy has thickened.
- Stir in the frozen peas and season with salt and pepper. Remove from the heat. The filling should be rich and moist but not watery.
- Preheat the oven to 400°F (200°C). Spread the lamb filling evenly in a 2½- to 3-quart baking dish.
- Spoon the mashed potatoes over the filling, beginning around the edges and working toward the center. Use a fork to create ridges and peaks across the surface.
- Place the baking dish on a baking sheet and bake for 25–30 minutes, until the filling is bubbling around the edges and the potato topping is golden. For additional browning, broil for 2–3 minutes, watching carefully.
- Rest for approximately 10 minutes before serving.
Notes
Mashed potatoes: Keep the mash creamy but slightly firm. Very loose mashed potatoes are harder to spread and don’t hold their shape as well over the filling.
For a golden topping: Don’t smooth the mashed potatoes completely flat. Run a fork over the surface to create plenty of ridges and peaks that can brown in the oven.
Lamb vs. beef: This recipe uses ground lamb, which is what distinguishes Shepherd’s Pie from Cottage Pie.
Broiling: If using the broiler for additional color, watch the pie closely—the potato ridges can brown very quickly.Brit & Skillet Tip: Let the lamb filling thicken properly before assembling the Shepherd’s Pie. It should be rich and spoonable rather than watery. A thick filling helps keep the gravy underneath the mashed potatoes and gives you cleaner layers when serving.
Choosing a baking dish: Shepherd’s pie works well in a roomy baking dish that gives the lamb filling plenty of space while leaving a broad surface for the mashed potato topping to turn golden. The King Arthur Ceramic Cake and Brownie Pan is a useful oven-to-table option for dishes like this and other baked casseroles.
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 Traditional British Cottage Pie, Traditional British Toad in the Hole and Traditional 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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