Classic shepherd's pie
Lamb mince simmered in a rich, savoury gravy with carrots and peas, topped with buttery mash and baked until golden.
- Prep
- 25 mins
- Cook
- 1 hr 15 mins
- Total
- 1 hr 40 mins
- Serves
- 4
- Difficulty
- Easy
- Cost
- Moderate
Recipe: Classic shepherd's pie
Classic shepherd's pie
Ingredients
For the filling
- 1 tbsp sunflower or vegetable oil
- 500g lamb mince
- 1 onion, finely chopped
- 2 carrots, finely diced
- 2 cloves garlic, crushed
- 1 tbsp plain flour
- 2 tbsp tomato purée
- 1 tbsp Worcestershire sauce, contains fish; some brands contain gluten
- 400ml lamb or beef stock, from a cube is fine; check the label for gluten
- 2 tsp fresh thyme leaves, or 1 tsp dried
- 100g frozen peas
- salt and black pepper, to taste
For the topping
- 1kg floury potatoes, such as Maris Piper or King Edward, peeled and cut into chunks
- 50g butter
- 75ml milk
- 40g mature cheddar, grated, optional
Kitchen kit
- Ovenproof dish, about 20 x 30cm Search Amazon for ovenproof dish 20x30
- Large frying pan or sauté pan Search Amazon for large deep saute pan
- Potato masher Search Amazon for potato masher
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Method
-
Step 1: Brown the mince
Heat the oil in a large, deep frying pan over a high heat. Add the lamb and fry for 8–10 minutes, breaking it up with a wooden spoon, until well browned. Tip off and discard most of the excess fat.
-
Step 2: Soften the vegetables
Turn the heat to medium, add the onion and carrots and cook for 8 minutes until softened. Stir in the garlic for 1 minute, then the flour and tomato purée for another minute.
-
Step 3: Simmer the filling
Pour in the stock and Worcestershire sauce, add the thyme and bring to the boil. Lower the heat, cover partly and simmer for 25–30 minutes, stirring now and then, until thick and glossy. Stir in the peas and season to taste.
-
Step 4: Make the mash
Meanwhile, boil the potatoes in salted water for 15–20 minutes until completely tender. Drain well and leave to steam-dry for a couple of minutes, then mash with the butter and milk until smooth. Season.
-
Step 5: Assemble and bake
Heat the oven to 200°C / 180°C fan / gas 6. Spoon the filling into the dish, top with the mash and rough up the surface with a fork. Scatter over the cheese, if using. Bake for 25–30 minutes until golden and bubbling at the edges and piping hot in the middle.
Tips
- Let the filling cool a little before adding the mash so the potato sits on top rather than sinking.
- Ruffled mash gives more crispy edges than a smooth top.
- A splash of red wine in with the stock adds depth.
Storing & reheating
Cool, cover and refrigerate within 2 hours of cooking; eat within 2 days and reheat only once, until steaming hot all the way through.
Freezing
Freeze, unbaked or baked, for up to 3 months. Defrost in the fridge overnight, then bake at 190°C / 170°C fan / gas 5 for 40–45 minutes until steaming hot throughout.
Variations
- Cottage pie: use beef mince and beef stock.
- Add a layer of sliced leeks softened in butter under the mash.
- Swap half the potato for sweet potato or swede.
Allergies: Always check the labels of the ingredients you buy for allergens — our dietary tags are a guide, not a guarantee.
From feeed.co.uk/recipes/classic-shepherds-pie/ · Checked 17 October 2026
Questions people ask
What is the difference between shepherd's pie and cottage pie?
Shepherd's pie is made with lamb; cottage pie uses beef. The method is otherwise the same.
Can I make it ahead?
Yes. Assemble, cool quickly, cover and refrigerate for up to 24 hours, then bake for an extra 10–15 minutes until steaming hot in the centre.
Sources & inspiration
Checked 17 October 2026. Written in our own words; we checked proportions, technique and food safety against:
- BBC Food: Classic shepherd's pie (proportions and timings cross-check) (bbc.co.uk)
- BBC Good Food: No-fuss shepherd's pie (proportions and timings cross-check) (bbcgoodfood.com)
- FSA: Cooking your food (safety: cooking temperatures, checking meat, leftovers) (gov.uk)
- FSA: How to chill, freeze and defrost food safely (safety) (gov.uk)
See other recipes that use the same kit on our kitchen kit pages.
