Classic Shepherd’s Pie with Buttery Mashed Potato Crust

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes

Quick Ingredients

• 3 lb russet or Yukon Gold potatoes, peeled and chunked
• 6 Tbsp unsalted butter, divided
• 1/2 cup whole milk
• 1/4 cup sour cream
• 1 large egg yolk
• 1 1/2 lb ground lamb (or beef)
• 1 large yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 cup frozen peas
• 2 Tbsp tomato paste
• 2 Tbsp Worcestershire sauce
• 1 1/4 cups beef broth
• 2 Tbsp all-purpose flour
• 1 tsp dried thyme + 1/2 tsp dried rosemary
• 2 Tbsp olive oil
• Salt and black pepper

Do This

• 1. Boil potatoes in salted water until very tender, 15–20 minutes; drain well.
• 2. Mash potatoes with 4 Tbsp butter, milk, sour cream, egg yolk, salt, and pepper until smooth and fluffy; set aside.
• 3. Sauté onion, carrots, and celery in olive oil until softened; add garlic and cook briefly.
• 4. Brown ground lamb (or beef) with the vegetables; stir in tomato paste, herbs, salt, pepper, and flour.
• 5. Add Worcestershire, broth, and peas; simmer until thick and saucy. Transfer to a 9×13-inch baking dish.
• 6. Spread mashed potatoes on top in a thick, even blanket; rough up the surface, dot with remaining butter, and bake at 400°F (200°C) for 25–30 minutes until lightly browned and bubbling.

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Why You’ll Love This Recipe

• A thick blanket of buttery mashed potatoes bakes into a fluffy, lightly browned crust that is deeply comforting.
• The savory lamb (or beef) and vegetable filling is rich, saucy, and full of classic, cozy flavor.
• Everything bakes in one pan, making it perfect for family dinners or casual guests.
• Easy to make ahead, freezer-friendly, and great for using up odds and ends of vegetables.

Grocery List

• Produce: Russet or Yukon Gold potatoes, yellow onion, carrots, celery, garlic, fresh parsley (optional garnish)
• Dairy: Unsalted butter, whole milk, sour cream, 1 egg
• Pantry: Olive oil, tomato paste, Worcestershire sauce, beef broth, all-purpose flour, dried thyme, dried rosemary, salt, black pepper
• Meat & Frozen: Ground lamb or beef, frozen peas

Full Ingredients

For the Potato Topping

• 3 lb russet or Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
• 4 Tbsp unsalted butter, at room temperature
• 1/2 cup whole milk, warmed
• 1/4 cup sour cream
• 1 large egg yolk
• 1 1/2 tsp fine sea salt (or to taste)
• 1/2 tsp freshly ground black pepper (or to taste)

For the Meat and Vegetable Filling

• 2 Tbsp olive oil
• 1 large yellow onion, finely diced (about 1 1/2 cups)
• 2 medium carrots, finely diced (about 1 cup)
• 2 celery stalks, finely diced (about 3/4 cup)
• 3 cloves garlic, minced
• 1 1/2 lb ground lamb (traditional) or ground beef
• 1 1/4 tsp fine sea salt (plus more to taste)
• 3/4 tsp freshly ground black pepper
• 2 Tbsp tomato paste
• 1 tsp dried thyme (or 2 tsp fresh, chopped)
• 1/2 tsp dried rosemary, crushed (or 1 tsp fresh, finely chopped)
• 2 Tbsp all-purpose flour
• 2 Tbsp Worcestershire sauce
• 1 1/4 cups beef broth (low sodium preferred)
• 1 cup frozen peas (no need to thaw)

For Finishing

• 2 Tbsp unsalted butter, cut into small pieces (for dotting the top)
• 1–2 Tbsp chopped fresh parsley, for garnish (optional)

Step-by-Step Instructions

Step 1: Prep and Boil the Potatoes

Peel the potatoes and cut them into roughly 1 1/2-inch chunks so they cook evenly. Place them in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon of salt to the water to season the potatoes as they cook.

Bring to a boil over high heat, then reduce to a steady simmer. Cook for 15–20 minutes, until the potatoes are very tender and easily pierced with a fork. While the potatoes cook, you can start the meat filling to save time.

When the potatoes are done, drain them thoroughly in a colander and let them sit for 2–3 minutes so excess steam can escape. This helps ensure fluffy rather than watery mashed potatoes.

Step 2: Start the Savory Vegetable Base

While the potatoes are boiling, heat the olive oil in a large, deep skillet or sauté pan over medium heat.

Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 7–9 minutes, until the vegetables are softened and starting to turn golden at the edges. Sprinkle with a pinch of salt to help them release moisture and develop flavor.

Add the minced garlic and cook for 30–60 seconds more, just until fragrant. Be careful not to brown the garlic too much or it can become bitter.

Step 3: Brown the Meat

Add the ground lamb (or beef) to the pan with the vegetables. Increase the heat slightly to medium-high. Use a wooden spoon or spatula to break the meat into small crumbles as it cooks.

Season with 1 1/4 teaspoons salt and 3/4 teaspoon black pepper. Cook for 6–8 minutes, until the meat is no longer pink and there is no visible rawness. Let the meat get some browning on the bottom of the pan if possible; those browned bits add deep, savory flavor.

If there is an excessive amount of fat in the pan (more than a few tablespoons), carefully spoon off some, leaving enough to keep everything moist and flavorful.

Step 4: Build the Rich Gravy

Stir in the tomato paste, dried thyme, and dried rosemary. Cook for 1–2 minutes, stirring constantly, to caramelize the tomato paste slightly; this deepens the flavor and removes any raw, acidic edge.

Sprinkle the flour evenly over the meat and vegetables. Stir well to coat everything with the flour, and cook for about 1 minute. This step helps thicken the sauce later without any raw flour taste.

Pour in the Worcestershire sauce and beef broth, scraping the bottom of the pan to release any browned bits. Bring to a simmer and cook for 5–7 minutes, stirring occasionally, until the mixture is thick and saucy, not soupy. It should resemble a loose meat gravy.

Stir in the frozen peas and simmer for 1–2 minutes more. Taste and adjust seasoning with additional salt and pepper if needed. Remove from the heat.

Step 5: Mash the Potatoes into a Buttery Blanket

Return the drained, still-warm potatoes to the empty pot (or to a large bowl). Add the 4 tablespoons softened butter, warmed milk, sour cream, egg yolk, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper.

Mash the potatoes until very smooth and fluffy. You can use a potato masher for a rustic texture or a potato ricer for extra-smooth topping. The mixture should be thick but spreadable; if it seems too stiff, add a splash more warm milk, 1 tablespoon at a time.

Taste and adjust seasoning. The potatoes should be well seasoned and buttery, because they are the “blanket” that makes every bite comforting.

Step 6: Assemble the Shepherd’s Pie

Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish or similarly sized casserole with a little butter or oil.

Spread the hot meat and vegetable filling evenly in the bottom of the dish, making sure the surface is level so the potatoes will sit nicely on top.

Spoon the mashed potatoes over the filling in large dollops, then gently spread them out with a spatula or the back of a spoon to cover the meat completely. Aim for a thick, even layer about 3/4–1 inch deep, all the way to the edges to seal in the juices.

Use a fork or spoon to create rough swirls, ridges, or peaks on the surface of the potatoes; these little ridges will brown beautifully in the oven. Dot the top with the remaining 2 tablespoons of butter.

Step 7: Bake to a Fluffy, Lightly Browned Crust

Place the assembled shepherd’s pie on a baking sheet (to catch any drips) and bake at 400°F (200°C) for 25–30 minutes, until the filling is bubbling around the edges and the potato topping is lightly golden in spots.

If you want extra browning on top, you can switch the oven to broil for the last 2–3 minutes. Watch closely to avoid burning; the goal is a lightly browned, crisp-edged crust over a fluffy interior.

Remove from the oven and let the shepherd’s pie rest for 10–15 minutes before serving. This rest time allows the filling to thicken slightly so it slices more neatly while still being wonderfully saucy underneath the mashed potato blanket.

Pro Tips

• Dry the potatoes well: After draining, let the potatoes sit for a few minutes so steam escapes. Drier potatoes mean fluffier mashed potatoes that hold their shape on top.
• Warm the dairy: Warm milk blends more easily into the potatoes and helps keep them light and smooth instead of gummy.
• Do not skimp on seasoning: Season both the filling and the potatoes generously. Because this is a layered dish, under-seasoning either layer can make the whole pie taste flat.
• Use high heat for browning: Let the meat and vegetables get some color in the pan before adding the liquid; that browning is key to deep, savory flavor.
• Rough up the top: Peaks and ridges on the potato surface create more spots to get deliciously crisp and golden in the oven.

Variations

• Classic cottage pie: Swap the lamb for an equal amount of ground beef if you prefer a slightly milder, more familiar flavor profile.
• Cheesy potato topping: Stir 1 cup shredded sharp cheddar into the mashed potatoes and sprinkle another 1/2 cup on top before baking for a cheesy crust.
• Veg-forward version: Reduce the meat to 1 pound and add extra vegetables such as finely chopped mushrooms, parsnips, or corn for more texture and nutrition.

Storage & Make-Ahead

Let leftover shepherd’s pie cool to room temperature, then cover tightly and refrigerate for up to 3 days. Reheat individual portions in the microwave or cover the whole dish with foil and warm in a 350°F (175°C) oven for 20–25 minutes, removing the foil for the last 5 minutes to re-crisp the top.

To make ahead, assemble the pie completely, let it cool, cover tightly, and refrigerate for up to 24 hours before baking. Add an extra 10–15 minutes to the baking time if starting from cold. For longer storage, wrap tightly in foil and freeze (before or after baking) for up to 2 months. Thaw overnight in the refrigerator, then bake until heated through and bubbly.

Nutrition (per serving)

Approximate values per serving (1/6 of the recipe, using lamb): about 560 calories, 30 g fat, 18 g saturated fat, 38 g carbohydrates, 4 g fiber, 10 g sugar, 32 g protein, and 980 mg sodium. These values will vary depending on the specific ingredients and brands you use.