Easy Shepherd's Pie

Comfort food alert!  My Traditional Shepherd's pie with creamy mashed potato and rich gravy just like your mum used to make!
I'm sharing with you my top tips for the perfect crispy top, creamy mash and rich meat sauce, plus I'll show you how to get a jug of lovely rich gravy to go along with it.
You REALLY Dont want to miss this one!

Did you know wrote up this recipe for British Pie Week! Yes, we have a pie week and its a perfect excuse to make a pie!

Now I know some people might not consider this a pie but, come on, its got pie in the title and it's downright delicious and personally, I LOVE a mashed-potato-topped pie.

If you are not a big fan of mashed potato topped 'pies' then why not try one of my other pastry-based pies like my creamy chicken puff pie or my rich and tasty steak pie.

🔪 How to make it

So we start by boiling up some potatoes for the mash.

Whilst that's cooking, we fry up onion, carrot and celery in a little oil until softened. Add the minced lamb and brown, then add in Worcestershire sauce and stock and let it simmer. Stir in a little cornstarch slurry to thicken.

👩‍🍳 PRO TIP -  I add in a lot more stock then you think you might need – this is so you have enough liquid for gravy later)

When the potatoes are tender you want to mash them.

👩‍🍳 PRO TIP - for the perfect creamy mashed potato. Mash using a potato ricer (<–affiliate link) for extra smooth mash, and stir in plenty of cream, butter, salt and pepper (diet food this is not).

To get the rich meat sauce and gravy you want to scoop the meat out of the pan using a slotted spoon, letting the excess drip back into the pan (this excess will be your gravy later) and transfer the meaty mixture to a baking dish.

Top with scoops of mashed potato and then ruffle up the topping with a fork. The more ruffles = the more crispy bits.

Place in the preheated oven at 200C/400F for about 20 minutes until golden.

Does anyone else purposely leave a heap of mashed potato in the pan after dishing the rest up, then hover over the bowl, 'testing' it by eating it straight off the oversized wooden spoon you mixed the mash with? Ahh I love the chef's treats.

📺 Watch How To Make It

🍽️ Serving Suggestions

I always love to dish up the shepherd's pie and serve with green veg such as garden peas or broccoli.

Reheat the gravy in the pan just before serving and pour all over the shepherd's pie.

You could also have some fresh homemade bread on the side for dipping in the gravy.

My recipe ensures you get plenty of extra gravy to pour over the top and I've even sneaked a couple of veggies in there too.

I never could resist mashed potato. My favourite bit of a roast dinner when I was younger, I always used to request lots of mash and gravy and a little bit of everything else!

So by default, Shepherd's pie and cottage pie are two of my favourite comfort foods.

Personally, I love my Shepherd's Pie with lots of green veg and plenty of gravy.
Chris likes it like that too, but his favourite way of eating it is to save some for the next day, then fry it up and serve it on bread with ketchup.

Are you serving up anything special for National Pie Week? I'd love to know, let us know in the comments below.

Other variation ideas:

• Add a teaspoon of mint sauce to the gravy for a hint of mint that goes really well with the lamb.
• Add a layer of sauteed sliced leeks in between the minced lamb and potato layer.
• Use sweet potato instead of regular potato and add half a tablespoon of curry powder to the mashed potato for a slightly spicier version. You can also add 1/2 tbsp curry powder, ½ tsp ground coriander, 1 tsp ground cumin and a pinch of chilli flakes when frying the mince if you want to spice it up.

Shepherd's Pie Recipe

By: Nicky Corbishley

Comfort food alert!  This is my Shepherd's pie with creamy mashed potato and rich gravy - just like your mum used to make!

5 from 3 votes

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Prep Time 15 mins

Cook Time 40 mins

Total Time 55 mins

Course Dinner

Cuisine British

Servings 6 servings

Calories 460 kcal

Ingredients

 

• 900 g (2 lb) floury potatoes - such as Maris Piper - ,peeled and chopped into large chunks900 g (2 lb) floury potatoes - such as Maris Piper - ,peeled and chopped into large chunks
• 1 tbsp vegetable oil1 tbsp vegetable oil
• 1 large onion - ,peeled and chopped1 large onion - ,peeled and chopped
• 1 stick celery - ,finely chopped1 stick celery - ,finely chopped
• 1 carrot - ,peeled and finely chopped1 carrot - ,peeled and finely chopped
• 450 g (1 lb) minced lamb450 g (1 lb) minced lamb
• 1 tsp salt1 tsp salt
• 1 tsp black pepper1 tsp black pepper
• 1 tbsp Worcestershire sauce - (check it's a gluten free version if needed)1 tbsp Worcestershire sauce - (check it's a gluten free version if needed)
• 500 ml (2 1/4 cups) beef or lamb stock - (boiling water plus 2 stock cubes is fine - use bouillon for gluten free)500 ml (2 1/4 cups) beef or lamb stock - (boiling water plus 2 stock cubes is fine - use bouillon for gluten free)
• 60 ml (1/4 cup) double (heavy) cream60 ml (1/4 cup) double (heavy) cream
• 60 g (4 tbsp) unsalted butter60 g (4 tbsp) unsalted butter
• 1 heaped tbsp cornflour/cornstarch1 heaped tbsp cornflour/cornstarch

INSTRUCTIONS

 

• Place the potatoes in a pan and cover with cold water. Bring to the boil and simmer for 15 minutes.
• While the potatoes are cooking, preheat the oven to 200C/400F. Heat the oil in a large frying pan.
• Add the onions, celery and carrot and cook on medium heat for five minutes until they start to soften.
• Add the minced lamb and cook until browned – breaking up any pieces as you go.
• Add in half the salt and pepper, the Worcestershire sauce and stock. Simmer for 5 minutes.
• By this time, the potatoes should be cooked. Drain the potatoes and mash using a potato ricer.
• Add the cream, butter and remaining salt and pepper and mix together.
• Mix the cornflour with two tbsp of cold water and stir into the simmering lamb mixture to thicken the sauce (you may need to add a little more if you like it thicker).
• Turn off the heat and use a slotted spoon to scoop out the lamb mixture and place into a 7”x 9” (18cmx23cm) baking dish. This should leave most of the gravy behind in the pan.
• Top the lamb with the mash potatoes, and flatten out with a spoon.
• Rough up the top of the mash with a fork (so you get nice crispy bits).
• Place in the oven for 20 minutes until the mashed potato is golden brown.
• Heat up the gravy, then serve the shepherd’s pie with the gravy and some green veg.

Video

✎ Notes

Can I make it gluten-free?

Yes! Use gluten-free stock. Also check your Worcestershire sauce brand is gluten-free - then you're good to go.

Can I make it ahead?

Yes, make the shepherd's pie right up to the point before you put it in the oven. Then quickly cool, cover and refrigerate, along with the gravy. It should be fine in the fridge for up to a day.

Place in the oven straight from the fridge,  for 20-25 minutes at 200C/400F until the potato is golden brown and the meat is starting to bubble up at the sides.

Heat the gravy in a pan until piping hot.

Will it freeze?

I find the mashed potato can be a little watery after freezing, but so long as the pie is fully defrosted before reheating, the pie should be fine after cooking and crisping up in the oven.

As above make the shepherd's pie right up to the point before you put it in the oven. Then quickly cool, cover and freeze, along with the gravy.

Defrost in the refrigerator overnight (ensure it’s fully defrosted throughout before reheating), then place in the oven for 20-25 minutes at 200C/400F until the potato is golden brown and the meat is starting to bubble up at the sides.

Heat the gravy in a pan until piping hot – it may need a splash of water and a whisk to remove any lumps (or you could sieve it).

Nutritional information is per serving, including gravy.

Nutrition

Calories: 460kcalCarbohydrates: 28gProtein: 16gFat: 31gSaturated Fat: 17gCholesterol: 90mgSodium: 894mgPotassium: 955mgFiber: 3gSugar: 3gVitamin A: 2135IUVitamin C: 15.4mgCalcium: 49mgIron: 2.5mg

Keywords Comfort Food, Traditional Shepherd's pie, winter food

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This post was first published in March 2016. Updated in January 2019 with step-by-step photos, recipe video and recipe tips. Updated In Oct 2020 with extra information and for housekeeping reasons.

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

Hi I’m Nicky

I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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