Rustic Shepherd’s Pie with Buttery Mashed Potatoes

Quick Recipe Version (TL;DR)

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

Quick Ingredients

• 2 lb russet potatoes, peeled and cut in chunks
• 6 Tbsp unsalted butter, divided
• 1/2 cup whole milk (plus extra as needed)
• Salt and black pepper
• 2 Tbsp olive oil
• 2 lb ground lamb, ground beef, or a mix
• 1 large onion, finely chopped
• 2 medium carrots, diced small
• 3 cloves garlic, minced
• 2 Tbsp tomato paste
• 2 Tbsp all-purpose flour
• 1 cup beef or chicken broth
• 1 Tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 cup frozen peas
• 1/2 cup shredded sharp cheddar (optional, for topping)

Do This

• 1. Preheat oven to 400°F (200°C). Boil potatoes in salted water 15–20 minutes until fork-tender.
• 2. Drain potatoes and mash with 4 Tbsp butter, milk, salt, and pepper until smooth and spreadable.
• 3. Meanwhile, brown ground meat in olive oil in a large skillet; drain excess fat if needed.
• 4. Add onion, carrots, and garlic; cook until softened. Stir in tomato paste, flour, thyme, salt, and pepper.
• 5. Pour in broth and Worcestershire; simmer 5–7 minutes until thickened. Stir in frozen peas.
• 6. Spread meat mixture in a 2–3 quart baking dish. Top with mashed potatoes, roughing up the surface; dot with remaining 2 Tbsp butter and cheese if using.
• 7. Bake 25–30 minutes until bubbling and the top is golden. Rest 10 minutes before serving.

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Why You’ll Love This Recipe

• Classic, cozy comfort food with a deeply savory filling and a cloud of buttery mashed potatoes on top.
• Uses simple, everyday ingredients but feels special enough for a Sunday dinner.
• Family-friendly and hardy enough to feed a crowd from one pan.
• Perfect for making ahead and reheating on busy weeknights.

Grocery List

• Produce: Russet potatoes, onion, carrots, garlic, fresh thyme (optional for garnish)
• Dairy: Unsalted butter, whole milk, shredded sharp cheddar cheese (optional)
• Pantry: Olive oil, tomato paste, all-purpose flour, beef or chicken broth, Worcestershire sauce, dried thyme, salt, black pepper, frozen peas

Full Ingredients

For the Buttery Mashed Potato Topping

• 2 lb russet potatoes, peeled and cut into 1 1/2-inch chunks
• 4 Tbsp unsalted butter, cut into pieces
• 1/2 cup whole milk, warmed (plus 1–2 Tbsp more as needed)
• 1 tsp fine sea salt (or to taste)
• 1/2 tsp freshly ground black pepper (or to taste)

For the Savory Meat Filling

• 2 Tbsp olive oil
• 2 lb ground lamb, ground beef, or a 50/50 mix
• 1 large yellow onion, finely chopped (about 1 1/2 cups)
• 2 medium carrots, peeled and diced small (about 1 cup)
• 3 cloves garlic, minced
• 2 Tbsp tomato paste
• 2 Tbsp all-purpose flour
• 1 tsp dried thyme
• 1 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste
• 1 cup beef or chicken broth
• 1 Tbsp Worcestershire sauce
• 1 cup frozen peas (no need to thaw)

For Assembling and Baking

• 2 Tbsp unsalted butter, cut into small pieces (for dotting the top)
• 1/2 cup shredded sharp cheddar cheese (optional, for a golden, cheesy crust)
• Fresh thyme leaves or chopped parsley, for garnish (optional)

Step-by-Step Instructions

Step 1: Preheat the oven and start the potatoes

Preheat your oven to 400°F (200°C). Lightly grease a 2–3 quart baking dish (such as a 9×13-inch dish or a deep 10-inch cast iron skillet) with a little butter or oil, and set aside.

Place the peeled, chunked potatoes into a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a gentle simmer. Cook for 15–20 minutes, or until the potatoes are very tender when pierced with a fork.

Step 2: Make the buttery mashed potatoes

When the potatoes are fork-tender, drain them well in a colander and let them sit for 1–2 minutes so excess steam can escape. This helps them mash up fluffy instead of watery.

Return the hot potatoes to the empty pot. Add 4 Tbsp butter, the warmed 1/2 cup milk, 1 tsp salt, and 1/2 tsp black pepper. Mash with a potato masher until smooth and creamy. If they seem too stiff to spread easily, stir in an extra 1–2 Tbsp of milk. Taste and adjust seasoning with more salt and pepper as needed. Cover the pot to keep warm while you prepare the filling.

Step 3: Brown the meat

While the potatoes cook, heat 2 Tbsp olive oil in a large, deep skillet or wide pot over medium-high heat. Add the 2 lb ground lamb, beef, or mixture, breaking it up with a wooden spoon as it cooks. Sauté until the meat is nicely browned and no pink remains, about 7–10 minutes.

If there is a lot of rendered fat in the pan, carefully spoon off most of it, leaving about 1–2 Tbsp so the filling stays rich and flavorful.

Step 4: Add the vegetables and aromatics

Add the chopped onion and diced carrots to the browned meat. Cook, stirring often, until the onion is translucent and the carrots begin to soften, about 5–7 minutes.

Stir in the minced garlic and cook for another 30–60 seconds until fragrant, being careful not to let it brown.

Step 5: Build the rich gravy and add the peas

Stir in the 2 Tbsp tomato paste and cook for 1–2 minutes, allowing it to darken slightly; this deepens the flavor. Sprinkle the 2 Tbsp flour, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper over the meat mixture. Stir well to coat everything and cook for another minute to remove the raw flour taste.

Slowly pour in the 1 cup broth and 1 Tbsp Worcestershire sauce, stirring constantly to avoid lumps. Bring to a simmer and cook for 5–7 minutes, stirring occasionally, until the mixture has thickened into a saucy filling. It should be moist but not soupy.

Stir in the frozen peas and cook for 1–2 minutes more, just until they are warmed through. Taste the filling and adjust seasoning with more salt and pepper if needed. Turn off the heat.

Step 6: Assemble the shepherd’s pie

Spread the hot meat filling evenly in the prepared baking dish, pressing it gently into an even layer so there are no big air pockets.

Dollop the warm mashed potatoes over the top in large spoonfuls, then gently spread them out with a spatula or spoon to fully cover the filling from edge to edge. For a rustic look and extra crispy bits, use a fork to rough up the surface, creating ridges and peaks.

Dot the top with the remaining 2 Tbsp butter. If using, sprinkle the shredded cheddar evenly over the potatoes.

Step 7: Bake until golden and rest before serving

Place the assembled shepherd’s pie in the preheated 400°F (200°C) oven. Bake for 25–30 minutes, or until the filling is bubbling around the edges and the potato topping is lightly golden in spots.

If you would like a deeper, more browned crust, you can switch the oven to broil for the last 2–3 minutes. Watch very closely so the top does not burn.

Remove the dish from the oven and let it rest for 10 minutes before serving. This helps the layers set slightly and makes it easier to scoop. Garnish with fresh thyme leaves or chopped parsley, if you like, and serve hot.

Pro Tips

• Use starchy potatoes: Russet or Yukon Gold potatoes mash up fluffy and smooth, perfect for a rich topping that browns beautifully.
• Rough up the potato surface: Creating ridges with a fork gives you more crispy, golden edges as it bakes.
• Do not skip resting time: Letting the pie sit for 10 minutes prevents the filling from spilling out and helps slices hold together.
• Adjust consistency: If the meat filling looks dry, add a splash more broth. If it is too soupy, simmer a bit longer before assembling.
• Brown the meat well: Take time to really brown the meat for maximum flavor; pale meat means less depth in the finished dish.

Variations

• All-beef cottage pie: Substitute all ground beef for the lamb for a milder, more familiar flavor (technically a cottage pie, but just as comforting).
• Extra-vegetable version: Add 1 cup of chopped mushrooms and 1 cup of corn or green beans along with the carrots for a heartier veggie load.
• Cheesy garlic mash: Stir 1/2 cup grated Parmesan and 1–2 minced garlic cloves into the mashed potatoes for a cheesy, garlicky twist.

Storage & Make-Ahead

Let leftovers cool completely, then cover the baking dish tightly or transfer to airtight containers. Refrigerate for up to 4 days. Reheat individual portions in the microwave until piping hot, or reheat the entire dish in a 350°F (175°C) oven, covered with foil, for 20–25 minutes, then uncovered for 5–10 minutes to crisp the top.

To make ahead, assemble the shepherd’s pie completely, cool, cover tightly, and refrigerate for up to 24 hours before baking. Add about 10 extra minutes to the baking time if going into the oven cold from the fridge. You can also freeze the assembled, unbaked pie for up to 2 months; thaw overnight in the refrigerator before baking as directed.

Nutrition (per serving)

Approximate values per serving (1/6 of the recipe): about 600 calories, 30 g protein, 32 g fat, 45 g carbohydrates, 5 g fiber, and 900 mg sodium. Actual values will vary based on exact ingredients and brands used.