Shepherd’s Pie is a classic Irish dish that has a meat filling of lamb, cooked with vegetables in a savory sauce and then topped with a crust of mashed potatoes. This recipe is a fast version that I’ve been making for years– and it never fails to deliver that comforting flavor on a chilly fall or winter night. If you don’t like lamb, you can substitute ground beef for the ground lamb– but then it’s called “Cottage Pie”!
I first posted this recipe 12 years ago and I can see that I really should add even more updated photos. I’ve made this recipe time and time again, so I took a few newer photos.
Shepherd’s Pie is one of my favorite “comfort casseroles” and this recipes has never failed to please my family. Shepherd’s pie is an Irish recipe that dates back to the 1700’s. Most likely, you’ll find this recipe served in any British pub in America, and it’s one of my favorites. I’m a fan of lamb, but if you aren’t (like my husband) you can easily substitute ground beef. I’ve made this recipe so many times, that I’ve compromised by making my meat filling with a combination of ground lamb and ground beef.
You’ll want to prep your chopped onion and carrots. A great shortcut that I sometimes take is to buy frozen peas and carrots, too. Cook the beef (or lamb or combination of both) to the cooked veggies.
The “gravy” is really easy to make. We start with a roux of flour and butter, then add Worcestershire sauce and beef stock. The gravy thickens quickly and beautiful, as long as you whisk well.
Add the “gravy” to the cooked meat and vegetables. (Not pictured is a little added tomato paste for extra flavor.)
Add frozen peas, last. No need to thaw, as the heat does the job for you.
ADVANCE PREP WORK: Make mashed potatoes. Peel some Russet potatoes (Yukon gold potatoes work well), cube them and start to cooking until fork tender. (Note: Below are my older photos from 2010.)
I love this potato recipe! Drain the potatoes , add cream cheese (sour cream works, but cream cheese is our favorite). I used 1% milk, instead of heavy cream, and they were plenty creamy and flavorful. I’ve got enough fat grams going, as it is! Add one egg yolks and mix. Adjust seasoning with some salt. Super creamy!
Add the potatoes on top and sprinkle with paprika– for color. Fire up the broiler and move the rack to the top.
(Older photo): Sprinkle a little sweet paprika on top and broil until lightly browned on top– about 5 minutes, but watch closely!
TASTING NOTES: Personally, I love lamb. Beef and Lamb has been the perfect compromise for my husband, because it tones down the flavor of the lamb. All beef is a variation I like, as well. Honestly, either way, this Irish “casserole” is packed with flavor. Yes, this reheats well and can be frozen for a future meal. Before I retired, this recipe was one of my cherished “go to” meals to make after a long day at the office. It’s also really easy to make.
Easy Shepherd’s Pie
Ingredients
POTATO TOPPING:
- 2 pounds potatoes such as russet, peeled and cubed
- 2 tablespoons cream cheese or sour cream
- 1 large egg yolk
- 1/2 cup 1% milk or heavy cream for richer flavor
- Salt and freshly ground black pepper
FILLING:
- 1 tablespoon extra-virgin olive oil 1 turn of the pan
- 1 3/4 pounds ground lamb optional: use 1/2 ground beef and 1/2 ground lamb. All beef can be used, and this is called "Cottage Pie".
- 1 carrot peeled and finely chopped
- 1 onion chopped
- 2 teaspoons thyme fresh or dried
- 2 tablespoons tomato paste
GRAVY:
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cup beef stock or broth
- 4 teaspoons Worcestershire
- 1 cup frozen peas instead of fresh carrots, substitute 2 cups frozen peas and carrots for a prep shortcut
- 1 teaspoon sweet paprika
- 2 tablespoons fresh parsley leaves chopped, for garnish
Instructions
For the potatoes:
- Cook potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl.
- While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef and lamb.
- Combine cream cheese or sour cream, egg yolk and milk or heavy cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
For the meat filling:
- Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings.
- Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. Add the thyme. Add the tomato paste, which gives the meat filling a richer flavor.
For the gravy:
- In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.
- Preheat broiler to high.
- Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly.
- Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.
Notes
Nutrition
I keep thinking I need to make a Shepherd's Pie–I haven't had one in ages. It looks delicious! 😉
Wow, it must be really amazing if you couldn't wait to post this recipe! 🙂 Looks really fantastic. I've never made my own shepherd's pie. I really need to. Thanks for this inspiration.
Ive never had Shepherds Pie and I think I am going to have to try it…great photos! And thank you so much for not saying yum-o! I watched her today on food network and the catch phrases were over the top.
I keep seeing wonderful pictures of shepherd's pie and yours is no exception, excetp you make it look like an easy, weeknight meal! I need to try this before the weather warms up!
The shepherd's pie looks delicious Debby! I like all of your additions and can see how they would heighten the flavor. This sounds like a must make to me and I know my husband would love it.
Joanne of Eats Well With Others is hosting Regional Recipes now and this month they are celebrating Ireland. I thought you might want to consider sending some recipes over since you are posting so many yummy Irish recipes.
ending some of your posts over to her
Shepherds Pie is one of my all time favourite comfort foods. I always seem to have some waiting for me in the freezer, but this owuld be quick!
I agree with you about the lamb, Debby. Beef just doesn't have that certain something that makes this wonderful comfort food. What could be better than mashed potatoes on top of a tasty meat and veggie mix.
I made this for the first time this week end! We are so on the same path….
This looks delicious!! I will have to compare…
Oh I've had this before. This recipe is one that I have made several times and it is good. You are correct on the time.
I love shephard pie… but I like colcannon even more! looking forward to that recipe!
Wouldn't this be great with a pint of dark ale? 🙂 Looks delicious, and would be SO comforting to have this dish on the table on a weeknight.
shepherds pie is one of my most favorite casseroles too!
Yum, I love that it is done in less than an hour too – I am like you, I take about twice the time that the recipe estimates. 😉
Looks really tasty!
You won't say it and I normally wouldn't, but this time I'll make an exception because I'm hungry and things looks so good. Yum-o!
Love you Deb.
I love lamb in shepherd's pie, too. This does look good!
Debby, what a great blog. I just stumbled onto it today. I love your break down of how to cook what you are cooking.
And I have never had shepherd's pie, but will be making it soon. Thanks!
That looks awesome. Even more impressive you did it in 45 minutes. And had time to blog about it afterwards.
This would definitely be a meal that my children would love. I don't know about the lamb but you mentioned ground beef so that's the route I'm going to go.
Thanks for sharing!
~ingrid
This is the best looking shepherd's pie I've ever seen! Honest. I'm gonna cut the recipe down a bit, so that it's just enough for me and the hubbs. Then will let you know what he thinks!