Comfort food alert! My Traditional Shepherd’s pie with creamy mashed potato and rich gravy just like mum’s!
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 Don’t want to miss this one!
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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 breakfast the next day, then fry it up and serve it on bread with ketchup.
Minus the ketchup, I’ve got to agree, it is a mighty good breakfast.
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’re 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.
🐑 Shepherd’s Pie vs🐄 Cottage Pie
So What exactly is the difference between shepherd’s pie and cottage pie?
Traditionally shepherd pie is made with lamb mince, whereas cottage pie is made with beef mince. I tend to make and serve both with the same sides and I tend to make both in a similar way.
I have a great recipe for Cottage Pie too.
📋 What do we need?
I’m making a BIG BATCH of shepherd’s pie for this recipe – it will serve 8-10 people no problem.
I like to do this because we eat half and then I freeze the other half (check out freezing and reheating info in the notes section of the recipe card).
You can make a smaller batch to serve 4-5 people by halving all of the ingredients, or a mini shepherd’s pie to serve 2 people by quartering all of the ingredients.
It will take the same time in the oven, it will just take a little less time to fry up the veg and lamb if you’re making a smaller batch.
🔪 How to make it
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)
Then we use a slotted spoon to spoon the minced lamb mixture into the baking dish.
This will ensure there’s still some sauce with the minced lamb, but will also leave plenty of sauce behind in the pan – which we’ll reheat for gravy afterwards.
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).
Top the minced lamb 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.
When it comes out of the oven it should be lovely and crisp on top with sauce bubbling up at the edges (so be careful as it’s extra hot!).
📺 Watch How To Make It
🍽️ Serving Suggestions
I always love to dish up the shepherd’s pie and serve with green veg such as cabbage, garden peas or broccoli.
Reheat the gravy in the pan just before serving and pour all over the shepherd’s pie. You might find that there are still a few bits of mince still in the pan with the gravy. Personally I’m fine with that, but if you prefer, you can sieve the gravy (using a fine mesh sieve) so that it’s extra smooth.
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.
🙋 FAQs
Yes! Use gluten-free stock. Also check your Worcestershire sauce brand is gluten-free – then you’re good to go.
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 a day or two.
Place in the oven straight from the fridge, for 25-30 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.
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 25-30 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).
Yes. If I’m making a vegetarian version, I use quorn mince (or similar alternative) with lots of very finely chopped mushrooms. Use a tasty vegetarian stock – such as Knorr vegetable stock pots. You may need to adjust the seasoning, as some vegetable stocks can be quite salty.
My friend Katherine also does an awesome Vegan Shepherds Pie – topped with crushed potatoes 😍
Yes, this works great as a big batch recipe and doesn’t need any adjustment to ratios of ingredients to make it work. You just need a bigger dish (or multiple dishes).
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.
😋 More Comfort Food Classics
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Shepherd’s Pie Recipe
Ingredients
- 1.8 kg (4 lbs) floury potatoes such as Maris Piper, peeled and chopped into large chunks
- 2 tbsp vegetable oil
- 2 onions peeled and finely chopped
- 2 sticks celery finely chopped
- 2 carrots peeled and finely chopped
- 900 g (2 lbs) minced lamb
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp Worcestershire sauce
- 1 litre (4 1/2 cups) beef or lamb stock (boiling water plus 3-4 stock cubes is fine)
- 120 ml (1/2 cup) double (heavy) cream
- 120 g (8 tbsp) unsalted butter
- 2 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.1.8 kg (4 lbs) floury potatoes
- While the potatoes are cooking, preheat the oven to 200C/400F (fan). Heat the oil in a large frying pan.2 tbsp vegetable oil
- Add the onions, celery, and carrot and cook on medium heat for five minutes until they start to soften.2 onions, 2 sticks celery, 2 carrots
- Add the minced lamb and cook until browned – breaking up any pieces as you go.900 g (2 lbs) minced lamb
- Add in half the salt and pepper, the Worcestershire sauce, and stock. Simmer for 5 minutes.1 tsp salt, 1 tsp black pepper, 2 tbsp Worcestershire sauce, 1 litre (4 1/2 cups) beef or lamb stock
- 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.120 ml (1/2 cup) double (heavy) cream, 120 g (8 tbsp) unsalted butter
- Mix the cornflour with four 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).2 heaped tbsp cornflour (cornstarch)
- Turn off the heat and use a slotted spoon to scoop out the lamb mixture and place it into a 13”x 10.6” (33cmx27cm) 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
Stick to the same ratios.
Of course you’ll need to use a smaller baking dish for fewer people, but the cottage pie should take the same amount of time to brown in the oven. The frying of the vegetables and minced lamb will take slightly less time if cooking a smaller batch. 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? 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 (working this out at 10 servings), including gravy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was first published in March 2016. Updated in March 2021 with new step-by-step photos, recipe video and recipe tips.
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A beautiful shepherd’s pie with a crispy brown top. Absolutely love this!
Delicious delicious keep them coming 😊forgot to mention in my last comment that I’m a fan from 🇨🇦 Canada, but I grew up in London thanks again for the recipe Cheers!
Yet again I am loving your recipe, Nicky! I’ve tried a few now and have watched lots of your videos and I am never disappointed. Props to you lady, I’m really enjoying cooking right now thanks to your recipes.
This gal can cook. Tried many recipes and all were excellent.
Thank you Nicky! Yummy recipe. XOXO
very tasty recipe, but did you know the traditional Shepherds Pie is made with left over pieces of the Roast Lamb which is then minced, and mixed with Sauce,, no vegies are added, just topped with mash potato,, but vegies are served on the side,, a truly delicious pie,,