Shepherd's Pie

Ingredients

• 2 cups mashed potatoes, warm
• 1 1/2 lbs ground lamb, browned and drained
• 1 cup frozen peas and carrots, 1 diced onion, 2 stalks celery, diced
• 1/3 cup all-purpose flour
• 2 cups chicken or beef broth
• 1/2 cup milk or cream
• 2 tbsp butter
• 1 tsp fresh thyme (or 1/2 tsp dried)
• Salt and black pepper, to taste

Method

1. Preheat oven to 400°F (205°C).
2. Melt the butter in a large skillet over medium heat and cook the onion, celery, and any raw protein until softened and lightly browned.
3. Stir in the flour and cook 1 minute, then gradually whisk in the broth and milk until smooth.
4. Add the remaining protein and vegetables, thyme, salt, and pepper, and simmer 8–10 minutes until thickened and the vegetables are tender.
5. Pour the filling into a baking dish and spread the mashed potatoes evenly over the top, fluffing with a fork.
6. Bake for 25–30 minutes, until the potato topping is lightly browned and the filling bubbles at the edges.
7. Let rest 10 minutes before serving.

The Tale of Shepherd's Pie

Story updated September 19, 2026

Shepherd's pie belongs to a frugal British and Irish tradition of using up leftover roasted meat rather than to any single inventor. Its earlier form, cottage pie, is first recorded by name in 1791, when the potato had become a cheap staple, cheap enough for poorer households, the cottagers of the name, to mash it as a topping in place of pastry. Shepherd's pie followed in the 19th century. It is traditionally made with lamb or mutton, while cottage pie uses beef, though cooks and menus have often used the two names interchangeably. It remains one of Britain's most enduring comfort foods.