This traditional shepherd's pie recipe is made with ground lamb and it's so easy! My version of this classic Irish casserole is gluten free with a luscious gravy and it's loaded with vegetables.
Traditional shepherd's pie is a humble Irish casserole dish of ground lamb simmered in gravy with vegetables, then topped with creamy mashed potatoes. What's not to love?
It's easy to make in two pans on the stovetop, then gets baked in the oven for a short time to bring all the flavors together. It's a classic, homemade comfort food that's ready in about an hour.
Shepherd's pie is freezable, too, so make it ahead or make an extra batch to have at the ready when the mood strikes.
Craving more Irish recipes? Check out these Colcannon Potatoes! And if you're here for all the lamb recipes, try my Pan Seared Lamb Chops.
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Traditional shepherd's pie recipe ingredients
I like to add extra vegetables to my shepherd's pie filling so this recipe is heavy on the peas and carrots!
- Ground lamb: I like to use ground lamb for shepherd's pie because that is the more traditional, Irish way to make it. However, you can use almost any ground meat including ground beef, ground turkey or ground chicken for this recipe.
- Potatoes: I like to use Yukon Gold to make mashed potatoes because they have a smooth, creamy texture.
- Unsalted butter: We'll use a lot of butter in the potatoes so they get golden brown on top.
- Peas: Peas are the seminal green vegetable in a traditional shepherd's pie filling. If you happen to have fresh peas, by all means use them, but I use frozen peas.
- Carrots, garlic, and onions: These aromatics will flavor our filling and the gravy. I like to add extra carrots to get more veggies in there!
- Broth: You can use beef stock, chicken broth, or vegetable broth. And if you don't have any broth in the house, water works just fine. The lamb, herbs, and aromatics will give it loads of flavor.
- Fresh herbs: Shepherd's pie needs a lot of seasoning to give it the best, classic flavor. We'll use a lot of parsley, as well as rosemary and thyme.
- Tomato paste: This adds some acidity to brighten the flavors and helps to thicken the gravy.
- Extra virgin olive oil: We need a little oil to get our carrots and onions started in the pan. You can use olive oil, or any neutral cooking oil.
- Corn starch or flour: I prefer to make my shepherd's pie with corn starch, but you can use the same amount of flour if you like.
- Kosher salt and freshly ground black pepper
How to make shepherd's pie
This traditional Irish shepherd's pie recipe is adapted from Magz O'Donnell as taught via a cooking class with Cooking as a First Language.
Step 1: Chop the vegetables
Preheat the oven to 400 degrees F. Chop the carrots and onions into a medium dice, then grate the garlic cloves and set all of them aside. (To make things easier, I like to cut the carrots into quarters and then dice those.)
Finely mince the parsley, rosemary, and thyme and set aside. Chop a little extra parsley and reserve to add on top just before serving.
Step 2: Prep the potatoes
Use a vegetable peeler and a good chef's knife to peel and chop the potatoes into 1" pieces. Place them in a large pot with enough cold water to cover them and 1 tablespoon kosher salt.
Place over high heat, once boiling, cook for about 20 minutes until fork tender.
Pro tip
Don't chop the potatoes too big or too small. If too small, they'll get waterlogged easily. If too big, they won't cook through in time. The most important thing is that they are all relatively the same size so they are all done at the same time.
Step 3: Sauté the carrots and onions
While the potatoes are cooking, add the olive oil to a large, deep skillet over medium heat. Once shimmering, add the diced carrots and onions with a pinch of kosher salt and sauté until the onions are soft and translucent and just beginning to turn brown at the edges, 5-8 minutes.
Step 4: Add the herbs and garlic
Add the tomato paste, chopped herbs, and grated garlic to the skillet and stir constantly for 1-2 minutes until fragrant.
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Step 5: Cook the lamb
Add the lamb to the skillet with 1 teaspoon of kosher salt and some freshly ground black pepper and turn the heat up to medium high. Use a wooden spoon or bamboo spatula to break up the lamb and cook until the fat is rendered and it starts to get crispy, 8-10 minutes.
Step 6: Add peas and make the gravy
Make a slurry by mixing the corn starch with a bit of the broth. Add the peas, remaining broth, and slurry to the pan and stir to combine, scraping up any browned bits on the bottom of the pan.
Turn the heat to low and simmer for a few minutes until the sauce thickens slightly.
Step 7: Finish the mashed potatoes
While the meat mixture simmers, finish the mashed potatoes. Drain them in a colander and return to the pot. Add the butter and ยฝ teaspoon of kosher salt. Gently mash the potatoes until smooth. Taste for seasoning and adjust if necessary.
(I actually like slightly lumpy mashed potatoes on top of my shepherd's pie, it's a rustic casserole, and that adds to the charm.)
Step 8: Assemble the shepherd's pie and bake
Transfer the shepherd's pie filling to a 9-in x 9-in casserole dish (or other similarly-sized dish). Smooth it out into an even layer.
Scoop large spoonfuls of mashed potatoes on top of the lamb filling, then gently spread them out to reach the edges of the dish. Use a fork to make criss cross designs in the top.
Place the dish on top of a sheet pan in case it bubbles over, then bake for 15-20 minutes, until it's bubbling at the edges and beginning to get golden on top. Let stand for 5 minutes, then top with chopped fresh parsley and serve.
How long to cook shepherd's pie
Most of the cooking for a traditional shepherd's pie takes place before it goes in the casserole dish—within about 30 minutes. Then you only need to bake it for 15-20 minutes, bringing the total cooking time to less than 1 hour.
Expert Tips
- You really want to brown the lamb when you make the shepherd's pie filing. All of those browned bits will get scraped up when you add the broth and it will make the gravy taste so much better!
- Ground lamb can handle a lot of seasoning, so don't be afraid to be heavy handed with the herbs when making shepherd's pie. I always use the tender stems of parsley as well as the leaves, because they have so much flavor.
- Be sure to make a slurry of broth and corn starch (or flour, if using) before adding it to the skillet to avoid lumps. Corn starch may not be as traditional in a shepherd's pie recipe, but I like it better because it makes a smoother gravy and keeps the recipe gluten free.
- Your shepherd's pie may or may not get golden brown on top. It really depends on how many peaks and crags you get in the mashed potato design on top. If it's not as brown as you would like, you can put it under the broiler for a minute or two before serving.
- Did you reduce the liquid in the filling too much while finishing the mashed potatoes? No worries! Just add more broth over low heat until it reaches your desired consistency.
FAQ
Traditional shepherd's pie is made with ground lamb. Shepherd's pie is Irish, cattle were generally used for diary products in Ireland, not for their meat. If it's made with beef, it's called cottage pie, which is an English recipe.
My version of shepherd's pie is gluten free, because I use corn starch to thicken the sauce instead of flour.
Yes! Shepherd's pie makes an excellent freezer meal. You can freeze the whole casserole before baking, or freeze your leftovers in freezer safe containers.
Make ahead, storing, and freezing shepherd's pie
- Make ahead & reheating: Traditional shepherd's pie is a simple recipe that can be made the day before. Simply follow all the steps up to adding the mashed potatoes on top. Allow to cool, then cover with plastic wrap or aluminum foil and refrigerate overnight. To reheat, cover with foil, place on a sheet pan, and bake in a 350 degree oven for 45-60 minutes until the center is hot and the edges are bubbling. Remove the foil for the last 10 minutes to brown the top.
- To reheat leftovers: Cook in the microwave or in a 350 degree oven until warmed through.
- Freezing shepherd's pie: To freeze a pre-made shepherd's pie, cover tightly with plastic wrap or aluminum foil and chill overnight in the refrigerator. Transfer to the freezer for up to two months. You can also freeze smaller portions in freezer-safe containers.
More comfort food recipes
Traditional shepherd's pie is the go-to Irish comfort food, but try these hearty homemade recipes from around the world!
- Borscht Soup is possibly the most comforting traditional Ukrainian recipe, made with a hearty bone broth and of course, beets!
- Chicken Paprikash is simmered in a sweet and spicy paprika sauce until the chicken is falling off the bone.
- Slow Cooker Chicken Cacciatore has a tomato sauce full of mushrooms and is flavored with fresh rosemary.
Traditional shepherd's pie is an easy homemade Irish recipe!
- Ready in about 1 hour!
- Use ground lamb or whatever ground meat you prefer.
- Minimal prep, just chop a few veggies and some herbs.
- Just one skillet and one pot for easy cleanup.
- Makes a great freezer meal.
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Recipe
Traditional Shepherd's Pie
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Equipment
- wooden spoon or bamboo spatula
Ingredients
- 2 large carrots
- 1 yellow onion
- 2 tablespoons extra virgin olive oil or neutral cooking oil
- 2 cloves garlic
- 1 tablespoon chopped fresh parsley plus more for topping
- 1 teaspoon chopped fresh rosemary
- ½ teaspoon chopped fresh thyme
- 1 tablespoon tomato paste
- 1 pound ground lamb
- 2 tablespoons corn starch
- 1½ cups broth beef, chicken, or vegetable
- 1¼ cups peas
- 2 pounds yukon gold potatoes
- 11 tablespoons unsalted butter about โ cup
- 1½ tablespoons kosher salt divided
Instructions
- Preheat the oven to 400 degrees F. Chop the carrots and onions into a medium dice, then grate the garlic cloves and set all of them aside. (To make things easier, I like to cut carrots into quarters like carrot sticks, and then dice those.)
- Finely mince the parsley, rosemary, and thyme and set aside. Chop a little extra parsley and reserve to add on top just before serving.
- Use a vegetable peeler and a good chef's knife to peel and chop the potatoes into 1" pieces. Place them in a large pot with enough cold water to cover them and 1 tablespoon kosher salt. Place over high heat, once boiling, cook for about 20 minutes until fork tender.
- While the potatoes are cooking, add the olive oil to a large, deep skillet over medium heat. Once shimmering, add the diced carrots and onions with a pinch of kosher salt and sauté until the onions are soft and translucent and just beginning to turn brown at the edges, 5-8 minutes.
- Add the tomato paste, chopped herbs, and grated garlic to the skillet and stir constantly for 1-2 minutes until fragrant.
- Add the lamb to the skillet with 1 teaspoon of kosher salt and some freshly ground black pepper and turn the heat up to medium high. Use a wooden spoon or bamboo spatula to break up the lamb and cook until the fat is rendered and it starts to get crispy, 8-10 minutes.
- Make a slurry by mixing the corn starch with a bit of the broth. Add the peas, remaining broth, and slurry to the pan and stir to combine, scraping up any browned bits on the bottom of the pan. Turn the heat to low and simmer for a few minutes until the sauce thickens slightly.
- While the filling simmers, finish the mashed potatoes. Drain them in a colander and return to the pot. Add the butter and ½ teaspoon of kosher salt. Gently mash the potatoes until smooth, don't overmix. (I honestly like mine a little lumpy!) Taste for seasoning and adjust if necessary.
- Transfer the ground lamb mixture to a 9-in x 9-in baking dish (or other similarly-sized casserole dish). Smooth it out into an even layer. Scoop large spoonfuls of mashed potatoes on top of the lamb filling, then gently spread them out to reach the edges of the dish. Use a fork to make criss cross designs in the top.
- Place the dish on top of a sheet pan in case it bubbles over, then bake uncovered for 15-20 minutes, until it's bubbling at the edges and beginning to get golden on top. Let stand for 5 minutes, then top with chopped fresh parsley and serve.
Notes
- You really want to brown the lamb when you make the shepherd's pie filing. All of those browned bits will get scraped up when you add the broth and it will make the gravy taste so much better!
- Ground lamb can handle a lot of seasoning, so don't be afraid to be heavy handed with the herbs when making shepherd's pie. I always use the tender stems of parsley as well as the leaves, because they have so much flavor.
- Be sure to make a slurry of broth and corn starch (or flour, if using) before adding it to the skillet to avoid lumps. Corn starch may not be as traditional in a shepherd's pie recipe, but I like it better because it makes a smoother gravy and keeps the recipe gluten free.
- Your shepherd's pie may or may not get golden brown on top. It really depends on how many peaks and crags you get in the mashed potato design on top. If it's not as brown as you would like, you can put it under the broiler for a minute or two before serving.
- Did you reduce the liquid in the filling too much while finishing the mashed potatoes? No worries! Just add more broth over low heat until it reaches your desired consistency.
Bernard
It's a very good recipe, however shepherd's pie (lamb or mutton) vs cottage pie (beef) is a recent argument. Both terms have been used interchangeably since the early 1800's regardless of the actual meat.
The original of this is almost certainly French (hachis Parmentier) with the transfer to Ireland maybe via England but could well be direct see Wikipedia)
Debra
Hi Bernard,
It's fascinating how so many cultures share similar foodways, isn't it?
Thanks for reading,
Debra