Name: Shepherd’s Pie (or Cottage Pie) Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: British
Ingredients: 1 tablespoon vegetable oil; 2 pounds lean ground lamb (or beef); Kosher salt and freshly ground black pepper (to taste); 1 large yellow onion, chopped; 2 large carrots, peeled and finely diced; 2 celery ribs, finely diced; 3 cloves garlic, minced; 1 teaspoon chopped fresh rosemary; 1 teaspoon fresh thyme leaves; ½ cup dry red wine; 2 tablespoons all-purpose flour; 2 tablespoons tomato paste; 2 cups beef stock; 2 tablespoons Worcestershire sauce; ½ cup frozen peas; ½ cup frozen corn; 2 ½ pounds Russet potatoes, peeled, quartered and rinsed; 7 tablespoons unsalted butter, divided; 1 ¼ cups shredded aged cheddar cheese, divided; 1 cup half and half, warmed; 1 egg yolk

Jump to Recipe

There is something irresistibly comforting about Shepherd’s Pie (or Cottage Pie), a dish that warmly hugs you from the inside out with its rich, savory meat filling crowned by a creamy, golden mashed potato topping. This classic recipe brilliantly balances hearty ground lamb or beef simmered with aromatic herbs and vegetables, layered beneath fluffy mashed potatoes finished with melted cheese for that perfect crisp crust. Whether it’s a cozy weeknight dinner or a crowd-pleasing centerpiece, Shepherd’s Pie (or Cottage Pie) never fails to bring smiles and satisfy cravings with every indulgent bite.

Shepherd’s Pie (or Cottage Pie) Recipe - Recipe Image

Ingredients You’ll Need

This Shepherd’s Pie (or Cottage Pie) recipe relies on a handful of straightforward ingredients, each playing a crucial role in building layers of flavor, texture, and color. From the tender, seasoned meat to the velvety mashed potatoes kissed with cheese and butter, every component is essential to make this dish unforgettable.

Vegetable oil: A neutral oil perfect for browning the meat and sautéing veggies without overpowering flavors.
Lean ground lamb (or beef): The hearty base that provides rich, savory depth essential for the filling.
Kosher salt and freshly ground black pepper: The fundamental seasonings that brighten and enhance every ingredient.
Yellow onion: Adds subtle sweetness and moisture, creating a flavorful foundation.
Carrots: Bring a slight natural sweetness and a pop of vibrant orange color.
Celery ribs: Offer earthiness and crunch that balance the richness of the meat.
Garlic cloves: Infuse the dish with a warm, aromatic punch.
Fresh rosemary and thyme: Traditional herbs that give a fragrant, woodsy note to the filling.
Dry red wine: Used to deglaze the pan, it adds complexity and a subtle tangy depth.
All-purpose flour: Helps thicken the meat mixture for a perfect, glossy consistency.
Tomato paste: Provides a rich, concentrated sweetness and depth of tomato flavor.
Beef stock: The savory liquid base that keeps the filling juicy and full-bodied.
Worcestershire sauce: Adds a savory, umami twist that elevates the meat’s flavor.
Frozen peas and corn: Burst of color and delicate sweetness rounded out with a touch of garden freshness.
Russet potatoes: The ideal choice for buttery, fluffy mashed potatoes topping.
Unsalted butter: Used for richness in both the filling and mashed potatoes.
Shredded aged cheddar cheese: Melts beautifully, creating a golden crust with a sharp, savory finish.
Half and half: Warmed and folded into the potatoes for creamy, luscious texture.
Egg yolk: Adds richness and helps bind the mashed potatoes for a silky finish.

How to Make Shepherd’s Pie (or Cottage Pie)

Step 1: Brown the Meat

Start by heating vegetable oil in a large ovenproof sauté pan over medium-high heat. Add the ground lamb or beef and cook it until beautifully browned and crumbly. This step is crucial as browning develops deep flavors through the Maillard reaction, creating a savory foundation. Drain excess fat, season with salt and pepper, and remove the meat to keep it ready for later.

Step 2: Sauté the Vegetables

Add more oil if needed, then lower to medium heat and toss in chopped onions. Cook until translucent, giving them a sweet, mellow base. Next, add finely diced carrots and celery—these soften up and lend a subtle sweetness and crunch that perfectly contrast the meat. Stir in minced garlic and freshly chopped rosemary and thyme to infuse the dish with fragrant herbal notes. Season lightly to keep flavors balanced.

Step 3: Deglaze and Build the Sauce

Pour in dry red wine to deglaze the pan, scraping up those irresistible browned bits stuck to the bottom—they’re flavor gold! Let the wine reduce until almost evaporated for a concentrated taste. Stir in tomato paste, cooking until it darkens slightly to deepen its flavor, then sprinkle in flour. This combination thickens the sauce once liquids are added, giving the filling a luscious, gravy-like texture.

Step 4: Simmer the Filling

Now pour in beef stock and Worcestershire sauce, bringing the mixture to a gentle boil. Return the cooked meat to the pan, cover, and lower the heat to let everything simmer slowly for 45 minutes. This slow cooking allows flavors to meld and the meat to become tender. Add frozen peas and corn partway through and simmer another 15 minutes to warm them through without losing their vibrant color and texture. Taste and adjust seasoning to your liking.

Step 5: Prepare the Mashed Potato Topping

While the filling simmers, preheat your oven to 375ºF. Boil peeled and quartered Russet potatoes in salted water until fork-tender, about 15-20 minutes. Drain and then rice them back into the pot for perfectly smooth mash. Stir in butter, warm half and half, one cup of cheddar cheese, and egg yolk, seasoning generously with salt and pepper. This combination creates an indulgently creamy, cheesy topping that’s the crowning glory of this dish.

Step 6: Assemble and Bake

Spread the meat filling evenly in the sauté pan, then top with dollops of mashed potatoes. Gently smooth with a spatula, making sure every corner is covered. Melt the remaining butter and drizzle it over the potatoes, then sprinkle with the remaining cheddar cheese. Place the pan on a baking sheet to catch drips and bake for 30 minutes until bubbly and golden. For an extra special browning, pop it under the broiler for a few minutes. Let rest for 10-15 minutes—this final step allows the hearty flavors to settle beautifully.

How to Serve Shepherd’s Pie (or Cottage Pie)

Garnishes

Garnishing Shepherd’s Pie (or Cottage Pie) with a sprinkle of freshly chopped parsley or thyme brightens its rustic appearance and adds a fresh herbal lift to each decadent bite. For a touch of creaminess and zing, serve with a dollop of sour cream or crème fraîche on the side. A little cracked black pepper on top just before serving brings the whole dish into perfect harmony.

Side Dishes

Although this pie can shine on its own, pairing it with light, crisp sides adds contrast and balance. A simple green salad dressed with lemon vinaigrette refreshes the palate, while steamed green beans or roasted Brussels sprouts add an earthy crunch. For a cozy meal, crusty bread or buttered dinner rolls are excellent for soaking up the rich sauce.

Creative Ways to Present

Take your Shepherd’s Pie (or Cottage Pie) to the next level by assembling it in individual ramekins for charming, personalized servings perfect for dinner parties. Alternatively, swirl the mashed potatoes artistically with a fork or piping bag to create decorative peaks that crisp up beautifully in the oven. You can also mix cheeses for the topping, like Gruyère or Parmesan, to add depth and a gourmet touch.

Make Ahead and Storage

Storing Leftovers

Leftover Shepherd’s Pie (or Cottage Pie) is a gift that keeps on giving. Once cooled to room temperature, cover tightly and store in the refrigerator for up to 3 days. This gives the flavors time to meld even further, often making the second serving even tastier!

Freezing

This dish freezes exceptionally well, making it perfect for meal prep or busy nights. Assemble and bake as usual then let cool completely. Wrap tightly with plastic wrap and foil, or use an airtight container, then freeze for up to 3 months. Label it to remember the treat waiting for you!

Reheating

To reheat, thaw overnight in the refrigerator if frozen. Warm the Shepherd’s Pie (or Cottage Pie) in a 350ºF oven covered with foil for about 20 minutes to retain moisture. Remove the foil in the last few minutes to refresh the golden potato topping. Alternatively, a microwave can work in a pinch, but you might lose some crispness.

FAQs

Can I use ground beef instead of lamb in Shepherd’s Pie (or Cottage Pie)?

Absolutely! While traditional Shepherd’s Pie uses ground lamb, substituting with lean ground beef transforms it into a classic Cottage Pie. Both yield delicious results—choose whichever you prefer or have on hand.

Is it necessary to use red wine in the filling?

Red wine adds wonderful depth and complexity to the sauce, but if you prefer to avoid alcohol, you can substitute with additional beef stock or a splash of balsamic vinegar for acidity and richness.

What can I do to make the mashed potato topping extra creamy?

Using Russet potatoes for their fluffy texture, warm half and half instead of cold milk, plenty of butter, and folding in an egg yolk all contribute to a luscious, creamy mash that’s perfect for topping your pie.

Can I prepare Shepherd’s Pie (or Cottage Pie) ahead of time?

Yes! You can prepare the meat filling and mashed potatoes separately a day in advance, then assemble and bake just before serving. This makes dinner on a busy night much easier.

How do I achieve a perfectly browned and crispy mashed potato crust?

Drizzling melted butter over the potato topping and finishing under the broiler for a few minutes after baking helps form that irresistibly golden, crispy crust. Keep a close eye to prevent burning.

Final Thoughts

There is a reason why Shepherd’s Pie (or Cottage Pie) holds such a special place in home kitchens and hearts everywhere. It’s the perfect blend of comfort, flavor, and nostalgia wrapped up in one delicious dish. I encourage you to dive in and make this recipe your own—once you take that first bite, you’ll understand just how magical homemade comfort food can be!

Shepherd’s Pie (or Cottage Pie) Recipe

★★★★★

4.9 from 11 reviews

Author: anna
Total Time: 1 hour 50 minutes
Yield: 6 to 8 servings 1x
Diet: Halal

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Description

A classic Shepherd’s Pie featuring a flavorful mixture of ground lamb, vegetables, and herbs, topped with creamy mashed potatoes and aged cheddar cheese, baked until golden and bubbly. This hearty, comforting dish is perfect for family dinners and showcases the perfect balance of savory meat filling and creamy potato topping.

Instructions

Brown the Meat: Heat the vegetable oil in a large ovenproof sauté pan over medium-high heat. Add the ground lamb or beef and cook, breaking it apart with a wooden spoon, until browned, about 5 to 8 minutes. Drain excess fat, season with salt and pepper, then remove the meat with a slotted spoon to a plate. Set aside the pan with drippings.
Sauté Vegetables: If needed, add more oil to the pan and lower heat to medium. Add chopped onion and sauté until translucent, about 3 minutes. Add diced carrots and celery and continue to cook until softened, about 8 minutes. Stir in minced garlic, rosemary, and thyme and cook for one more minute. Season with salt and pepper.
Deglaze the Pan: Pour in the red wine, scraping the bottom of the pan with a wooden spoon to lift any browned bits. Cook until the wine has almost fully evaporated, concentrating flavors.
Add Tomato Paste and Flour: Stir in the tomato paste and cook until it deepens in color, about 1-2 minutes. Then sprinkle in the flour and cook for 1 minute to remove the raw flour taste.
Simmer the Filling: Pour in the beef stock and Worcestershire sauce and bring to a boil. Return the browned meat to the pan, cover, reduce heat, and simmer gently for 45 minutes to develop rich flavor.
Add Frozen Vegetables: Stir in the frozen peas and corn. Cover and cook for an additional 15 minutes until vegetables are heated through and flavors meld together.
Season to Taste: Taste the filling and adjust salt and pepper if necessary. Remove from heat and set aside.
Preheat Oven: Heat the oven to 375°F (190°C).
Cook Potatoes: Place peeled and quartered potatoes into a large pot of salted water. Bring to a boil over medium-high heat and cook until fork-tender, about 15 to 20 minutes. Drain well in a colander.
Prepare Mashed Potatoes: Rice the cooked potatoes back into the pot. Add sliced butter, warm half and half, 1 cup of shredded cheddar, and the egg yolk. Stir until butter and cheese have melted, and mixture is smooth and creamy. Season with salt and pepper to taste.
Assemble Shepherd’s Pie: Spoon and spread the meat filling evenly in the sauté pan. Dollop mashed potatoes on top, spreading evenly with a spatula. Melt the remaining butter and drizzle over the potato topping, then sprinkle with the remaining cheddar cheese.
Bake: Place the pan on a baking sheet to catch drips and bake in the preheated oven for about 30 minutes, until the potato topping is lightly browned and edges are bubbling. For extra browning, broil for 3 to 5 minutes, watching carefully.
Rest and Serve: Allow the shepherd’s pie to rest for 10 to 15 minutes before serving to let flavors settle and make slicing easier.

Notes

Using a large ovenproof sauté pan helps reduce transferring the dish before baking and allows easy transition from stovetop to oven.
If you do not have a potato ricer, mash potatoes thoroughly using a potato masher ensuring a smooth, fluffy texture.
Substitute ground beef for lamb to make a Cottage Pie variation.
Leftovers can be refrigerated up to 3 days or frozen for up to 2 months.
Allowing the pie to rest after baking improves texture and flavor absorption.

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Category: Main Course
Method: Sautéing, Simmering, Baking
Cuisine: British