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    Home > British Classic Recipes

    Easy Shepherd's Pie

    Published: Mar 11, 2021 by Nicky Corbishley

    Go to Recipe Go to Video Print Recipe

    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!

    Close of of Shepherd's pie with a portion taken out and a spoon with Shepherd's pie resting on top of the Shepherd's pie.

    Jump to:
    • 🐑 Shepherd's Pie vs🐄 Cottage Pie
    • 📋 What do we need?
    • 🔪 How to make it
    • 📺 Watch How To Make It
    • 🍽️ Serving Suggestions
    • 🙋 FAQs
    • 😋 More Comfort Food Classics
    • Shepherd's Pie Recipe
    • 💬 Reviews

    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?

    Ingredients for Shepherd's pie on a wooden table

    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.

    6 image collage showing initial steps for making Shepherd's pie

    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.

    6 image collage showing the final steps for making shepherds 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.

    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!).

    Shepherd's pie in a white dish. Bowl of red cabbage and cutlery in the background.

    📺 Watch How To Make It

    YouTube video

    🍽️ 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.

    Shepherd's pie in a white dish with a portion removed. Spoon with shepherd's on is resting on top of the Shepherd's pie.

    🙋 FAQs

    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 you make shepherd's pie 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 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.

    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 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).

    Can I make a vegetarian or 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 ½ 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.

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    Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).

    Shepherd's pie in a white dish with a portion taken out.

    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 10 votes
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 40 minutes mins
    Total Time 55 minutes mins
    Course Dinner
    Cuisine British
    Servings 8 -10 servings
    Calories 553 kcal

    Ingredients
     

    • 1.8 kg (4 lb) 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 lb) minced lamb
    • 1 tsp salt
    • 1 tsp black pepper
    • 2 tbsp Worcestershire sauce
    • 1 litre (4 ½ cups) beef or lamb stock - (boiling water plus 3-4 stock cubes is fine)
    • 120 ml (½ 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.
    • 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 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).
    • Turn off the heat and use a slotted spoon to scoop out the lamb mixture and place 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

    YouTube video

    ✎ Notes

    Scaling the recipe down
    This is a big batch Shepherd's pie (I like to make a big batch and then freeze half of it), but you can half the recipe to serve 4-5 or even quarter the recipe to serve 2.
    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

    Calories: 553kcalCarbohydrates: 34gProtein: 19gFat: 38gSaturated Fat: 20gTrans Fat: 1gCholesterol: 108mgSodium: 757mgPotassium: 1159mgFiber: 4gSugar: 5gVitamin A: 2567IUVitamin C: 19mgCalcium: 61mgIron: 3mg
    Keywords Comfort Food, Traditional Shepherd's pie, winter food
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    This post was first published in March 2016. Updated in March 2021 with new 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.

    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.

    Read More

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    Reader Interactions

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    1. Lisa Bailey says

      February 19, 2023 at 8:09 pm

      5 stars
      A beautiful shepherd's pie with a crispy brown top. Absolutely love this!

      Reply
    2. Cath McC says

      December 19, 2022 at 7:14 pm

      5 stars
      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.

      Reply
    3. Spike says

      May 08, 2022 at 1:41 pm

      5 stars
      This gal can cook. Tried many recipes and all were excellent.

      Reply
    4. Laurie Spencer says

      December 21, 2021 at 8:43 pm

      5 stars
      Thank you Nicky! Yummy recipe. XOXO

      Reply
    5. marion says

      March 17, 2021 at 12:40 am

      5 stars
      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,,

      Reply
    6. Jane says

      March 13, 2021 at 12:15 pm

      5 stars
      Hi
      I made the Cottage Pie from your recipe and it was really lovely albeit a little peppery!
      I then watched your video for the Shepherds Pie which was of course was with lamb and for double the quantity but pretty much the same ingredients and also the same quantity of salt and pepper (teaspoon of each) as the Cottage Pie (but half the main ingredients). Do you think maybe the pepper is a bit heavy in the Cottage Pie recipe?
      I will make it again and pull back a little on the pepper so no problem there but just thought it was strange.
      I love your videos and recipes and have tried quite a few now. They are good straight forward instructions and ingredients I can actually get hold off! Keep 'em coming. Thanks

      Reply
    7. Kath says

      March 12, 2021 at 9:21 am

      5 stars
      Totally in agreement with Chris, so tasty fried up the next day😋

      Reply
    8. Nina says

      March 11, 2021 at 11:12 pm

      Thanks for the fabulous recipe... unfortunately, it is coming in at 20g saturated fat, which for a female is my total recommended daily allowance of saturated fat. Therefore, it would have to be a very occasional treat meal for me... I am not denying that this is not a nice tasty comfort food recipe. But nutritional values need to be considered.....

      Reply
    9. Chris says

      March 11, 2021 at 3:42 pm

      This is delicious, I softened a sliced leek, grated some cheese, popped them onto the potato before cooking, 😋

      Reply
    10. Trudy Smith says

      October 30, 2019 at 5:42 pm

      5 stars
      excellent, My family loved it. I have given out the recipe to very grateful friends. Thank you.

      Reply
    11. Suzanne says

      January 07, 2019 at 12:10 am

      5 stars
      Last minute planning after a long day in work followed by a workout at the gym, to be asked to put something together quickly and on the spot, your site allowed me to whip this dish together in no time at all, delicious, homely and simple to follow and it looked amazing. Thank you.

      Reply
    12. Alex says

      December 15, 2018 at 7:42 pm

      Hi Nicky ,
      Can your shepherds pie be frozen?
      Thanks
      Alex

      Reply
      • Chris Corbishley says

        January 07, 2019 at 9:22 am

        Hi Alex,

        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 Shepherds 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).

        Thanks

        Chris & Nicky

        Reply
    13. LMar says

      October 23, 2018 at 12:28 am

      Most annoying recipe site I've been on. Your ads are very distracting! Won't visit again. Sorry.

      Reply
      • Nicky Corbishley says

        October 28, 2018 at 4:14 pm

        Sorry you feel that way. The ads are how we earn an income from the site, which allows us to pay the high costs of running the site and buy the equipment and ingredients needed to post recipes that are free for our readers to access.
        We do regularly review the number of ads and feel they are similar or lower in quantity compared to a lot of other websites.

        Reply
    14. Stewart says

      September 27, 2018 at 6:10 pm

      5 stars
      This is one of my all time favourite comfort foods. Takes me straight back to my childhood. Love it.

      Reply
    15. Barbie Mills Flores says

      December 18, 2016 at 5:35 am

      I made this recipe tonight and it was a really big hit. The fact that it's gluten free is a real plus for my family. And let me finish by saying that it disappeared quickly.

      Reply
      • Nicky Corbishley says

        December 18, 2016 at 11:40 pm

        Yay! So glad you enjoyed it. Thanks for letting me know how it went 🙂

        Reply

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    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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