Shepherd's Pie
Lamb mince in a rich gravy under a golden, fork-ridged mashed potato crust: a British family classic.
AI assistance: the introduction, ingredient list, method, tips and FAQ on this page were drafted with an AI writing tool, working from long-established traditional methods. Named editor who reviewed it: owner to supply How we work
- Prep
- 20 min
- Cook
- 1 hr
- Total
- 1 hr 20 min
- Makes
- 4 servings
- Difficulty
- Easy
- Course
- Main
- Cuisine
- English
Shepherd's pie is made with lamb: the shepherd looks after sheep. Made with beef mince, the same dish is called cottage pie. Both grew out of the thrifty habit of using up leftover roast meat under a potato crust; today most people start with fresh mince.
The secrets are a well-browned, well-seasoned filling that is thick rather than runny, and a buttery mash roughed up with a fork so the ridges crisp in the oven.
Ingredients
Cups use the King Arthur Baking ingredient weight chart. Weighing is more accurate.
Filling
- 1 tbsp sunflower or rapeseed oil
- 500 g lamb mince (US: ground lamb)
- 1 onion, finely chopped
- 2 carrots, finely diced
- 1 tbsp plain flour (US: all-purpose flour)
- 1 tbsp tomato purée
- 2 tsp Worcestershire sauce
- 400 ml lamb or beef stock
- 1 tsp dried thyme, or a few fresh sprigs
- salt and ground black pepper
Mash
- 900 g floury potatoes, such as Maris Piper, peeled and cut into chunks
- 50 g butter
- 75 ml milk
Equipment
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- Heavy frying panHow to chooseShop on Amazon(affiliate link, opens in a new tab)
- Small saucepanHow to chooseShop on Amazon(affiliate link, opens in a new tab)
- Potato masher or ricerHow to chooseShop on Amazon(affiliate link, opens in a new tab)
- Ovenproof pie dishHow to chooseShop on Amazon(affiliate link, opens in a new tab)
Method
- 1
Heat the oil in a large frying pan or wide saucepan and soften the onion and carrots over a medium heat for 8–10 minutes.
Photo: Paul The Writer via Wikimedia Commons, CC0 - 2
Turn up the heat, add the lamb mince and brown it well, breaking it up with a spoon. Stir in the flour and tomato purée for a minute, then add the Worcestershire sauce, stock and thyme. Simmer, uncovered, for 25–30 minutes until thick. Season.
Photo: Andy / Andrew Fogg from near Cambridge, UK via Wikimedia Commons, CC BY 2.0, cropped - 3
Meanwhile, boil the potatoes in salted water for 15–20 minutes until tender. Drain well, steam dry for a minute, then mash with the butter and milk until smooth. Season.
Photo: sousvideguy via Wikimedia Commons, CC BY 2.0, cropped - 4
Heat the oven to 200°C / 180°C fan / gas 6 / 400°F. Spoon the filling into an ovenproof dish, top with the mash and rough the surface up with a fork. Bake for 25–30 minutes until bubbling at the edges and golden on top.
Photo: Abhinaba Basu from Redmond, United States via Wikimedia Commons, CC BY 2.0, cropped
Tips
Make ahead: assemble the pie, cool, cover and chill for up to 2 days. Bake from the fridge for 40–45 minutes.
Cottage pie: make exactly the same way with beef mince.
If it goes wrong
| Problem | Likely cause | Fix |
|---|---|---|
| Filling is watery | Not simmered long enough | Simmer uncovered until the gravy coats the spoon before topping |
| Mash sinks into the filling | Filling too hot or too thin | Let the filling cool slightly and thicken before adding the mash |
| Top pale | No ridges, or oven too cool | Rough the mash with a fork and finish under the grill for 2–3 minutes |
Frequently asked questions
What is the difference between shepherd's pie and cottage pie?
Shepherd's pie is made with lamb; cottage pie is made the same way with beef.
Can I make shepherd's pie ahead?
Yes. Assemble, cool, cover and chill for up to 2 days, then bake from the fridge for 40–45 minutes.
Can I freeze shepherd's pie?
Yes. Freeze it assembled but unbaked, thaw overnight in the fridge and bake until piping hot in the centre.
Guides for this recipe
Some of these guides contain shop links, which are affiliate links (disclosure).
Buying guide
Potato Mashers and Ricers: Which Makes the Best Mash?
Buying guide
Pie Funnels and Pie Dishes: A Traditional British Guide
Kitchen design
Copper Pans in the Kitchen: Cooking, Display and Care
Buying guide
Saucepans: Stainless, Non-Stick or Copper?
Buying guide
Frying Pans and Skillets: Cast Iron, Steel or Non-Stick?
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Card photos: A stainless steel grid potato masher, Donovan Govan. via Wikimedia Commons, CC BY-SA 3.0, cropped; A pie with a blackbird pie funnel poking through the crust, Thecopse via Wikimedia Commons, Public domain; Copper pans and a kettle on an old kitchen range, Silar via Wikimedia Commons, CC BY-SA 4.0, cropped; A small stainless steel saucepan with a lid, Cooks & Kitchens from Darlington, UK via Wikimedia Commons, CC BY 2.0, cropped; A cast iron skillet, NMorales (WMF) via Wikimedia Commons, CC BY-SA 4.0, cropped; A beef Wellington cut open to show the pink fillet inside golden pastry, Parkerman & Christie from San Diego, USA via Wikimedia Commons, CC BY 2.0, cropped; A steak and ale pie served with gravy, broccoli and carrot, Andy Li via Wikimedia Commons, CC0; A dark Christmas pudding on a plate, with a jug of custard, James Petts from London, England via Wikimedia Commons, CC BY-SA 2.0, cropped. All credits: image credits.