Shepherd's Pie — Classic
Indulge in the ultimate comfort food: a rich lamb filling crowned with a perfectly browned, creamy mashed potato topping.
90 min total, one pan
Shepherd's Pie — Classic
Indulge in the ultimate comfort food: a rich lamb filling crowned with a perfectly browned, creamy mashed potato topping.
90 min total, one pan
Key move
Achieve a crispy, golden-brown mashed potato crust by brushing with melted butter before baking.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
The Setup
- Large Skillet12-inch
- Large Pot6-quart
- Baking Dish9x13 inch
The Mise en Place
5 of 14Your prep station before cooking begins
The Protein (0/3)
The Aromatics (0/3)
Mashed potatoes are lumpy.
Use a potato ricer or food mill for the smoothest mashed potatoes.
Lamb filling is too dry.
Add more beef broth or a splash of red wine while simmering.
Chef's Notes
For a crispier topping, brush the mashed potato layer with melted butter before baking.
Serve hot with a side of steamed green beans or a simple green salad.
The meat filling can be made a day ahead and refrigerated. Assemble and top with potatoes just before baking.
The Method
PREHEAT
Preheat oven to 400°F (200°C).
Uneven heating: Avoid opening the door frequently to check temperature, as this causes significant heat loss.
Oven is preheated to 400°F (200°C).
COOK
In a large skillet over medium heat, cook ground lamb (900 g) until browned, breaking it up with a spoon.
Uneven browning: Don't crowd the pan; cook in batches if necessary to ensure the meat browns rather than steams.
Lamb is browned and no longer pink.
DRAIN
Drain off any excess fat.
Greasy filling: Leaving too much fat will make the final pie heavy and cause the potato layer to slide.
Excess fat has been drained from the skillet.
ADD
Add onion, carrots (2 medium), and celery to the skillet. Cook until softened, about 5-7 minutes.
Uneven cooking: Keep vegetable pieces uniform in size so they soften at the same rate.
Vegetables are softened and translucent.
STIR
Stir in garlic (2 cloves), beef broth (2 cups), frozen peas (1 cup), Worcestershire sauce (2 tsp), and dried thyme (1 tsp). Bring to a simmer.
Broken emulsion: Do not boil rapidly; a gentle simmer prevents the sauce from separating.
Ingredients are combined and the mixture is beginning to simmer.
SIMMER
Simmer for 15-20 minutes, or until the sauce has thickened slightly.
Scorching: The thickened sauce can catch on the bottom of the pan quickly; keep heat low.
Sauce has thickened enough to coat the back of a spoon.
SEASON
Season with salt (1 tsp) and pepper to taste.
Over-salting: Remember that the beef broth will concentrate as it bakes; season conservatively.
Lamb mixture is seasoned to taste.
BOIL
While the lamb mixture is simmering, boil potatoes in salted water until tender, about 15-20 minutes.
Waterlogged potatoes: Drain thoroughly immediately after they are tender to prevent them from absorbing excess water.
Potatoes are easily pierced with a fork.
DRAIN
Drain potatoes and return them to the pot.
Watery mash: Excess moisture prevents the potatoes from absorbing butter and cream, leading to a runny topping.
Potatoes are drained and back in the pot.
MASH
Mash potatoes with 1/4 cup butter (½ cups) and milk (½ cups) until smooth and creamy. Season with salt (1 tsp) and pepper to taste.
Gummy potatoes: Do not overwork the potatoes, as this releases too much starch and results in a gluey, sticky texture.
Potatoes are smooth with no lumps.
TRANSFER
Transfer the lamb mixture to a 9x13 inch baking dish.
Soggy crust: Ensure the mixture is not too liquid; excess sauce can seep up and prevent the potatoes from crisping.
Lamb mixture is in the baking dish.
SPREAD
Spread the mashed potatoes evenly over the lamb mixture.
Filling leakage: Ensure the potatoes are sealed to the edges of the dish to prevent the lamb juices from bubbling over.
Potatoes cover the lamb completely.
DOT
Dot the top of the mashed potatoes with the remaining 1/4 cup butter (½ cups).
Uneven browning: Clumping butter in one area will cause uneven crust color; distribute dots across the entire surface.
Butter is dotted evenly over the mashed potatoes.
BAKE
Bake for 20-25 minutes, or until the mashed potatoes are golden brown and slightly crispy.
Boil-over: Place a baking sheet on the rack below to catch any bubbling juices that may spill over.
Mashed potatoes are golden brown and slightly crispy.
LET STAND
Let stand for 5-10 minutes before serving.
Runny filling: Cutting too early prevents the gravy from thickening, causing the pie to collapse on the plate.
Pie has rested for 5-10 minutes.
Appears in collections
Keep browsing by the kind of recipe choice this supports, not just this single dish.
Master These Next
Chicken Tikka Masala
Experience the magic of British-Indian cuisine with this Chicken Tikka Masala. Tender chicken and a creamy tomato sauce make for a flavorful, comforting dish.
Katsu Curry — Japanese Comfort
Experience the ultimate Japanese comfort food: crispy katsu cutlets swimming in a rich, savory curry sauce. A perfect blend of textures and flavors that will transport you to Tokyo.
Lamb Burgers with Feta Tzatziki
Tender lamb burgers meet creamy feta tzatziki in this Mediterranean-inspired delight. A quick and flavorful weeknight meal that's sure to impress.