Homemade Shepherd’s Pie

You know those recipes that aren’t just food, but kind of like a warm memory in a dish? Shepherd’s Pie is that for me. I started making it mainly because it seemed (on paper) like something my very English Nana would approve of, and also because, let’s be honest, what’s not to love about meat and potatoes in one glorious pile. I remember the first time I made it—bits of mashed potato on the ceiling (don’t ask), and a kitchen that looked like the aftermath of a game of rugby. But, wow, the smell. Even my neighbor popped in to ask what I was cooking, which almost never happens except when I burn toast.

Why I keep making this messy masterpiece

I make Shepherd’s Pie when days are too cold, the dog tracks in mud again, or I just need something that tastes like a hug. My family goes crazy for it, and not just because it means I’m doing all the dishes. There’s something magical about that crispy top and the savory filling, even if I sometimes get impatient and eat it straight from the dish (no shame). Sure, it’s a bit of a project compared to, say, beans on toast, but I’d rather have leftovers of this—if there are any. I also love that I can swap things out depending on what’s lurking in the fridge.

What goes into my Homemade Shepherd’s Pie?

• 1 tablespoon olive oil (or a glug—you’re not painting a fence here)
• 1 large onion, chopped (I sometimes just use shallots if I’m feeling posh)
• 2 carrots, diced small
• 2 cloves garlic, minced
• 500g ground lamb (or beef if you must, but Nana would raise an eyebrow—actually, turkey works in a pinch and I won’t tell)
• 2 tablespoons tomato paste (ketchup in a true emergency, but it’s not the same)
• 1 tablespoon Worcestershire sauce (I have once, shamefully, skipped this and just added soy sauce. It…wasn’t ideal)
• 1 teaspoon dried thyme (fresh is lovely, but whatever’s in the spice cupboard)
• 1 cup frozen peas (sometimes I toss in corn if that’s all I have—green is green, right?)
• Salt and pepper, to taste (go easy, you can always add more)
• 900g potatoes (about 5-6 medium spuds, peeled and quartered)
• 4 tablespoons butter
• 1/3 cup milk (or a generous splash—I measure with my heart)
• Extra grated cheddar for the top, because why not? (optional, but not in this house)

How I pull it all together (with a few detours)

1. Preheat your oven to 400°F (200°C). If you forget, don’t sweat; just add a few minutes later.
2. Make the potatoes first: Boil the potatoes in salted water until they’re fork-tender (you know, when you can poke ‘em and they fall apart). Drain and mash with butter and milk. Salt and pepper as you like. Sometimes I add extra butter if the mood (and cholesterol) allows.
3. Get that filling going: Heat olive oil in a big pan over medium. Add the onion and carrots, and cook until they look soft and smell sweet (about 5-7 min). Toss in garlic; stir a minute or until you remember you did. Add lamb (or beef) and break it up with a spoon. Cook till it browns—don’t worry if it sticks a little; that’s flavour! (I steal a taste here. It’s tradition…and quality control.)
4. Sauce it up: Stir in tomato paste, Worcestershire, and thyme. Cook for a couple mins until you smell that rich, sweet thing happening. Pour in about half a cup of water (honestly, maybe more if it looks dry). Let bubble away for another 5 minutes, then stir in peas. Season with salt and pepper.
5. Assembly time! Spoon the meaty filling into a baking dish (an 8×8 works, but honestly, use whatever’s clean). Dollop the mashed potatoes on top—in blobs, then spread ‘em gently; don’t stress if it isn’t perfect. Fork lines for crispness. Scatter with cheddar if you like things cheesy.
6. Bake for 20-25 mins until the top is golden and maybe you see little bubbles around the edge. For max crisp, whack it under the broiler for a couple mins at the end—but don’t walk away; I once nearly let it catch fire. Looks a bit rustic? Good—that’s how it should.
7. Let it rest for a few minutes (if you can wait). I think the flavour gets even better if you leave it sit a bit. On second thought, maybe just dive in if everyone’s hungry. Just don’t burn your tongue.

Notes I wish someone had told me sooner

• Cheddar was a late addition for me; now, I can’t imagine skipping it. Try it at least once.
• If your mash seems too thick, add more milk. Too sloppy? Just use less next time—everyone learns eventually.
• Mash lumps are actually fine; it’s homemade, not hotel food.

The times I got creative (and sometimes failed)

• Once swapped out almost all the veg for leftover roasted root veg. Pretty tasty, surprisingly.
• I tried adding curry powder once…hmm. Let’s just say not every twist is a winner.
• Sometimes I top with sweet potato mash (my cousin swears by this). Sweet and savory, you know?

Stuff you might want to have handy (but don’t fret if not)

• Big saucepan or pot for boiling potatoes (kettle’s too small, trust me)
• Frying pan/skillet for the filling (or the biggest pan you have; I once used a wok—worked fine)
• Baking dish—8×8 or thereabouts, but if it barely all fits, you’re doing it right
• Potato masher (a fork if your arms are feeling strong)

How I stash leftovers (when there are any)

Honestly, this doesn’t survive long in my kitchen. But, if you do have leftovers, I pop them in the fridge, covered, for up to 3 days. Reheat in the oven or, if you’re in a rush, microwave works fine (though you’ll lose a bit of crisp top). Freezes well too, but I always forget there’s any left to freeze!

This is how we eat it…

Simple’s best, if you ask me. I serve this with peas (again) or a pile of buttery green beans. Sometimes, especially if it’s a Sunday, there’s brown gravy on the side—my brother’s weird request, but now it’s tradition.

If I could tell Past Me one thing…

• Don’t rush the potato boiling or you’ll end up with weird, gluey mash (learned the hard way).
• Let it rest 10 minutes before serving; otherwise it just sort of slops everywhere (unless you like a good food landslide?).
• Salt the potatoes while boiling. It really does make a difference.

Questions people keep asking me (and my sometimes rambling answers)

• Q: Can I use beef instead of lamb? Sure can! It’s technically called Cottage Pie then, but I say if it tastes good, who cares?
• Q: Can I make this ahead? Yep, assemble and chill; just bake when you’re ready. I actually think it’s even tastier the next day.
• Q: What if I don’t have a masher? Fork, potato ricer, big spoon with lots of elbow grease…improvise! I once used a sturdy mug; no regrets.
• Q: How do I keep the mash fluffy? Don’t over-mash or over-milk. Oh, and warm the milk and butter before mixing. (I always forget. Try not to, it’s better that way.)
• Q: What’s the point of the fork lines on top? Crunchy bits! Also looks a bit fancy, but maybe that’s just me.

So, that’s my very un-fancy, homey shepherd’s pie. If you make it, let me know how it goes, or just tell me I spilled mashed potato on your best jumper—solidarity!

★★★★★ 4.20 from 43 ratings

Homemade Shepherd’s Pie

yield: 6 servings

prep: 25 mins

cook: 50 mins

total: 50 mins

A comforting classic featuring seasoned ground lamb, sautéed vegetables, and creamy mashed potatoes, all baked under a golden, cheesy crust. Perfect for a hearty family dinner.

🖨️ Print Pin Recipe

Ingredients

• 1 tablespoon olive oil (or a glug—you’re not painting a fence here)
• 1 large onion, chopped (I sometimes just use shallots if I’m feeling posh)
• 2 carrots, diced small
• 2 cloves garlic, minced
• 500g ground lamb (or beef if you must, but Nana would raise an eyebrow—actually, turkey works in a pinch and I won’t tell)
• 2 tablespoons tomato paste (ketchup in a true emergency, but it’s not the same)
• 1 tablespoon Worcestershire sauce (I have once, shamefully, skipped this and just added soy sauce. It…wasn’t ideal)
• 1 teaspoon dried thyme (fresh is lovely, but whatever’s in the spice cupboard)
• 1 cup frozen peas (sometimes I toss in corn if that’s all I have—green is green, right?)
• Salt and pepper, to taste (go easy, you can always add more)
• 900g potatoes (about 5-6 medium spuds, peeled and quartered)
• 4 tablespoons butter
• 1/3 cup milk (or a generous splash—I measure with my heart)
• Extra grated cheddar for the top, because why not? (optional, but not in this house)

Instructions

1. 1
   Preheat your oven to 400°F (200°C). If you forget, don’t sweat; just add a few minutes later.
2. 2
   Make the potatoes first: Boil the potatoes in salted water until they’re fork-tender (you know, when you can poke ‘em and they fall apart). Drain and mash with butter and milk. Salt and pepper as you like. Sometimes I add extra butter if the mood (and cholesterol) allows.
3. 3
   Get that filling going: Heat olive oil in a big pan over medium. Add the onion and carrots, and cook until they look soft and smell sweet (about 5-7 min). Toss in garlic; stir a minute or until you remember you did. Add lamb (or beef) and break it up with a spoon. Cook till it browns—don’t worry if it sticks a little; that’s flavour! (I steal a taste here. It’s tradition…and quality control.)
4. 4
   Sauce it up: Stir in tomato paste, Worcestershire, and thyme. Cook for a couple mins until you smell that rich, sweet thing happening. Pour in about half a cup of water (honestly, maybe more if it looks dry). Let bubble away for another 5 minutes, then stir in peas. Season with salt and pepper.
5. 5
   Assembly time! Spoon the meaty filling into a baking dish (an 8×8 works, but honestly, use whatever’s clean). Dollop the mashed potatoes on top—in blobs, then spread ‘em gently; don’t stress if it isn’t perfect. Fork lines for crispness. Scatter with cheddar if you like things cheesy.
6. 6
   Bake for 20-25 mins until the top is golden and maybe you see little bubbles around the edge. For max crisp, whack it under the broiler for a couple mins at the end—but don’t walk away; I once nearly let it catch fire. Looks a bit rustic? Good—that’s how it should.
7. 7
   Let it rest for a few minutes (if you can wait). I think the flavour gets even better if you leave it sit a bit. On second thought, maybe just dive in if everyone’s hungry. Just don’t burn your tongue.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 447 caloriescal

Protein: 23gg

Fat: 23gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 37gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

Did you make this recipe?

Please consider Pinning it!