Shepherds Pie with Rich Gravy + Video

Comfort food alert!  Shepherd’s pie with creamy mashed potato and rich gravy = just like your mum used to make!

Did you know it’s British Pie week in 5 weeks?

I feel like that’s a thing I should prepare for.

I’ll certainly be posting a new pie recipe on Kitchen Sanctuary then, but in the meantime, I wanted to update this old favourite with a recipe video and a few step-by-step shots.

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.

Personally I LOVE a mashed-potato-topped pie.

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.

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 (**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) and let it simmer. Stir in a little cornstarch slurry to thicken.

When the potatoes are tender, mash with a  potato ricer (<–affiliate link) for extra smooth mash, and stir in plenty of cream, butter, salt and pepper (diet food this is not). 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 more ruffles = the more crispy bits. Place in a hot oven for about 20 minutes until golden.

Dish up the shepherd’s pie and serve with green veg. Reheat the gravy in the pan just before serving and pour all over the shepherd’s pie.

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, Shepherds pie and cottage pie are two of my favourite comfort foods.

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.

Personally I love mine 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.

Terrible!!

Ok, I had a bite and it’s not terrible, it’s actually delicious, but so so wrong.

Are you serving up anything special for National Pie Week? I’d love to know!

What’s the difference between Shepherd’s pie and cottage pie?

Shepherd’s 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 the same way.

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 it 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).

Can I make a vegetarian/vegan version?

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 😍

Can I double/triple it to serve to a crowd?

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 really spice it up.

The Shepherds Pie with Rich Gravy Recipe:

Shepherd's Pie with Rich Gravy

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

5 from 2 votes

Print Rate Pin The Recipe For Later

Prep Time: 15 mins

Cook Time: 40 mins

Total Time: 55 mins

Course: Dinner

Cuisine: British

Keyword: Comfort Food, winter food

Servings: 6 servings

Author: Nicky Corbishley

Ingredients

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

Recipe Video

Recipe Notes

What's the difference between Shepherd's pie and cottage pie?

Shepherd's 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 the same way.

.

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 it 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).

.

Can I make a vegetarian version?

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.

.

Can I double/triple it to serve to a crowd?

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 really spice it up.

.

Nutritional information is per serving, including gravy.

Nutritional Information

Nutrition Facts

Shepherd's Pie with Rich Gravy

Amount Per Serving

Calories 460 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 17g85%

Cholesterol 90mg30%

Sodium 894mg37%

Potassium 955mg27%

Carbohydrates 28g9%

Fiber 3g12%

Sugar 3g3%

Protein 16g32%

Vitamin A 2135IU43%

Vitamin C 15.4mg19%

Calcium 49mg5%

Iron 2.5mg14%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Mention @KitchenSanctuary or tag #kitchensanctuary on Instagram!

This post was first published in March 2016. Updated in January 2019 with step-by-step photos, recipe video and recipe tips.

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.