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Homemade Classic Homemade Shepherds Pie Recipe photo

Classic Homemade Shepherds Pie Recipe

This Shepherds Pie is a warm, hearty classic! Tender lamb and veggies topped with creamy mashed potatoes make it a perfect family meal.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: British
Ingredients Equipment Method Notes

Ingredients
  

For the Filling:
  • 3 tablespoons oil or fat (for cooking)
  • 1 yellow onion (peeled and finely minced)
  • 1 celery stalk (finely minced)
  • 1 carrot (peeled and finely minced)
  • 3 cloves garlic (finely minced)
  • 1.5 pounds ground lamb
  • 2 tablespoons tomato paste
  • 3 tablespoons all-purpose flour
  • 1 cup beef stock
  • 2 tablespoons fresh parsley (finely minced)
  • 1 teaspoon fresh rosemary (minced)
  • Sea salt and pepper (to taste)
For the Mashed Potatoes:
  • 2 pounds russet potatoes (peeled and roughly chopped)
  • 1 stick unsalted butter (melted)
  • 2 egg yolks
  • 3 tablespoons sour cream
  • 0.5 cup shredded Dubliner cheese
  • Sea salt and ground white pepper (to taste)

Equipment

  • Large skillet
  • Pot
  • Mixing bowl
  • Baking dish
  • Wooden spoon
  • Potato masher

Method
 

Instructions:
  1. In a large skillet, heat the oil or fat over medium heat. Add the minced onion, celery, carrot, and garlic. Sauté for about 5-7 minutes until the vegetables are tender and fragrant.
  2. Add the ground lamb to the skillet. Cook until browned, breaking it up with a wooden spoon. This should take about 8-10 minutes.
  3. Stir in the tomato paste and cook for another minute before sprinkling in the flour. Mix well to coat the meat and vegetables. Gradually pour in the beef stock, stirring continuously until the mixture thickens.
  4. Once the filling has thickened, stir in the minced parsley and rosemary. Season with sea salt and pepper to taste. Remove from heat and set aside.
  5. While the filling cools, place the chopped russet potatoes in a pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and return the potatoes to the pot.
  6. Add the melted butter, egg yolks, sour cream, and shredded Dubliner cheese to the potatoes. Mash until smooth and creamy. Season with sea salt and ground white pepper to taste.
  7. Preheat your oven to 400°F (200°C). In a baking dish, spread the lamb filling evenly at the bottom. Top with the creamy mashed potatoes, smoothing them out with a spatula.
  8. Place the assembled shepherds pie in the preheated oven and bake for about 25-30 minutes, or until the top is golden and slightly crispy.

Notes

  • This dish is versatile—feel free to add any leftover vegetables.
  • Let the filling cool before adding the mashed potatoes to prevent sinking.
  • Add red pepper flakes for a bit of heat.