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A freshly baked Shepherd's Pie in a white baking dish showing layers of seasoned ground lamb with peas, corn, and carrots, topped with mashed potatoes and melted cheddar cheese.

Classic Shepherd’s Pie (Easy Homemade Recipe)

An easy Shepherd’s Pie made with seasoned ground lamb, vegetables, savory gravy, and creamy mashed potatoes baked until golden brown.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 Servings
Course: Main Course
Cuisine: British
Ingredients Equipment Method Notes

Ingredients
  

Mashed Potato Topping
  • 2 lbs Yukon Gold potatoes peeled and cubed
  • 4 tbsp unsalted butter
  • 1/3 cup heavy cream or whole milk, warmed
  • 1/2 tsp garlic powder
  • 1/2 cup sharp cheddar cheese shredded (optional)
  • Salt and black pepper to taste
Meat Filling
  • 1.5 lbs ground lamb
  • 1 tbsp olive oil
  • 1 large yellow onion finely diced
  • 2 medium carrots finely diced
  • 3 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1.5 cups low-sodium beef broth
  • ½ cup frozen peas thawed
  • ½ cup frozen corn thawed
  • 1½ tsp fresh rosemary finely chopped
  • 1½ tsp fresh thyme finely chopped
  • Salt and black pepper to taste

Equipment

  • 9x13 Inch Baking Dish
  • Large Skillet / Pan
  • Potato Masher
  • Large Pot

Method
 

Prepare the Mashed Potatoes
  1. Place cubed potatoes into a large pot, cover with cold water, and add 1 tsp salt. Bring to a boil and cook for 15–20 minutes until fork-tender.
  2. Drain well and return to the warm pot for 1 minute to dry off excess moisture.
  3. Mash with butter, warm cream, garlic powder, salt, and pepper until smooth and creamy. Set aside.
Make the Lamb Filling
  1. Heat olive oil in a large skillet over medium-high heat. Add ground lamb, season with salt and pepper, and cook until browned (6–8 minutes). Drain excess fat, leaving about 1 tbsp in the pan.
  2. Add diced onion and carrots; sauté for 4–5 minutes until softened.
  3. Stir in garlic, tomato paste, and flour. Cook for 1 minute.
  4. Pour in beef broth and Worcestershire sauce, scraping up any browned bits from the pan. Add rosemary and thyme.
  5. Simmer over medium-low heat for 8–10 minutes until the gravy thickens. Stir in frozen peas and corn. Season with salt and pepper to taste.
Assemble & Bake
  1. Preheat oven to 400°F (200°C).
  2. Pour the meat filling into a 9x13-inch baking dish.
  3. Spoon mashed potatoes over the top, spreading to the edges to seal in the filling. Use a fork to create light ridges on top. Sprinkle with cheddar cheese if desired.
  4. Bake for 25–30 minutes until bubbling and golden brown. Let rest for 10–15 minutes before serving.

Notes

  • Traditional Shepherd’s Pie uses ground lamb. Ground beef makes it a Cottage Pie.
  • Assemble up to 2 days ahead, cover tightly, and refrigerate before baking.
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.