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Traditional shepherd’s pie is a hearty combination of minced or ground lamb and sautéed aromatic vegetables, topped with a layer of mashed potatoes and baked to form a golden crust. Thought to have originated in Ireland as a way to ensure leftover lamb or mutton would never go to waste it’s often confused with cottage pie, which is made with ground beef and added vegetables like corn and mushrooms.
Notes From the MGC Kitchen
Our shepherd’s pie recipe stays true to tradition but includes a few thoughtful tweaks to enhance flavor and texture. Instead of peas, we use buttery sautéed leeks for a less starchy, more flavorful filling. The potatoes are whipped with an egg yolk, giving them a light and fluffy texture. Paired with tender ground lamb, fresh thyme, and a hint of garlic, these simple adjustments create a shepherd’s pie that’s both classic and deliciously elevated.
Key Ingredients
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
- GROUND LAMB: We’ve used fresh, grass-fed ground lamb, humanely raised in Australia. Although quite different from beef, Australian lamb lacks the gamey flavor that some folks aren’t that fond of.
- LEEKS: Leeks have a mild onion flavor that pairs really nicely with lamb and we use them as a replacement for the peas found in most shepherd’s pie recipes. It seems like a small thing, but eliminating that extra starch lightens up the dish while adding a layer of subtle sweetness to the flavor profile.
- FRESH THYME: Fresh thyme leaves have a fragrant quality that complements the flavor of the lamb and vegetables perfectly. Although we don’t recommend it, you can get by with dried thyme. Just be sure you reduce the quantity as noted in the recipe.
- WORCESTERSHIRE SAUCE: We call for just enough Worcestershire sauce in this recipe to add a little umami flavor to the meat mixture without it being an overwhelming taste.
- RUSSET POTATOES: In our experience, russet potatoes are the superior choice for making a light, fluffy potato topping for this dish. Be sure to follow our instructions and tips for the best results.
- EGG YOLK: A single egg yolk whipped into the potatoes helps to increase their volume, giving them an airy texture that lightens up the entire dish.
How to Make Traditional Lamb Shepherd’s Pie
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
PREPARE THE MEAT LAYER: Brown the ground lamb, breaking up large chunks as it cooks. Drain any excess fat and transfer it to a plate while you cook the vegetables. Sauté the diced carrots until lightly caramelized, then add the sliced leeks and minced garlic. Cook until the leeks are tender. Combine the tomato paste, water, Worcestershire sauce, and vegetables and mix well. Add the lamb, combine again and transfer to a prepared casserole dish.
PREPARE THE POTATO TOPPING: While the lamb and veggies are cooking, boil the potatoes in salted water until tender when pierced with a fork. Drain, put them back on the stove to evaporate any remaining water, then transfer to a mixing bowl and mash gently. Heat butter and half-and-half in the microwave, add to the potatoes and combine. Season to taste, add an egg yolk, then using an electric mixer, whip the potatoes until light and fluffy.
ASSEMBLE THE DISH AND BAKE: Spread the potatoes over the lamb mixture, brush with melted butter and bake until the potatoes develop a golden-brown crust. Let stand 5 minutes before serving.
Tips For Success
Here are a few tips to help you prepare the perfect shepherd’s pie:
- BREAK UP THE MEAT EVENLY: When browning the meat, use a spatula or wooden spoon to break large chunks up into small, even pieces. This is an important technique to use when cooking any kind of ground meat, as it boosts flavor by making it easier to coat with sauces and combine with other ingredients.
- CARAMELIZE THE CARROTS: Make sure to get a little caramelization on your diced carrots before adding the leeks and garlic. Any time you caramelize a vegetable, even if it’s only slightly, you bring out its natural sweetness and add flavor.
- CLEAN THE LEEKS WELL: Because leeks can hide a lot of dirt, particularly near the top where the layers aren’t as closely packed, you’ll want to be sure you’ve cleaned them well. To clean them, we generally cut them in half lengthwise, then separate the layers one at a time and rinse off any dirt we find under cool running water.
- DON’T OVERWHIP THE POTATOES: Follow the recipe instructions closely to be sure your potatoes turn out light and fluffy. Whipped potatoes can turn sticky if you beat them too much. Since you’ve mashed them by hand already, just 30 seconds with the mixer will do the trick.
- GET A NICE GOLDEN CRUST ON THE POTATO TOPPING: If necessary, turn the oven to broil for a minute or two, but watch carefully and don’t walk away. Things can burn quickly under the broiler.
Serving Suggestions
SIDE DISHES: Since shepherd’s pie is essentially a one-dish dinner, we generally just add a salad with a simple vinaigrette to the meal. Steamed whole green beans with a little butter and lemon, or fresh spinach sautéed with a little butter are also good choices for a side dish.
BEVERAGE PAIRINGS: As for a wine pairing, try a bold red variety like Cabernet Sauvignon or Zinfandel. For beer lovers, Guinness stout is the top choice, but a nice porter will do as well.
More Ways to Cook Ground Lamb
When you shop for the ingredients to make this recipe, pick up some extra ground lamb, pop it in the freezer, and try something new later on. We have two easy, Moroccan-inspired ground lamb recipes you might want to try.
Formed around skewers for easy grilling, Moroccan lamb kefta are ground lamb patties flavored with aromatic spices and fresh herbs. Served with pita bread, fresh greens, lemon, and a tangy cucumber-yogurt sauce for dipping they make any easy meal. For a Moroccan-inspired alternative to classic spaghetti and meatballs, try making lamb meatballs flavored with fresh mint, parsley, and spices, simmered in tomato sauce, and served over rice.
Traditional Shepherd’s Pie With Lamb
Ingredients
- 1 lb ground lamb
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1 tablespoon olive oil
- 2 medium carrots, peeled and diced
- 1 medium leek, quartered lengthwise and sliced
- 1 clove garlic, minced
- 1 tablespoon fresh thyme leaves, (or 1 teaspoon dried)
- 2 tablespoons tomato paste
- 2 teaspoons water
- 1/2 teaspoon Worcestershire sauce
- 1-1/2 tablespoons melted butter
For the potato topping:
- 1-1/2 lbs Russet potatoes, peeled and cubed
- 4 tablespoons unsalted butter, softened
- 1/3 cup half-and-half, plus more as needed
- Salt and white pepper, to taste
- 1 egg yolk
Instructions
- Preheat the oven to 400°F and lightly coat a casserole with non-stick spray.
Prepare the meat layer:
- Add the ground lamb to a frying pan and season with salt and pepper. Brown the meat over medium heat, using a spatula to break up large chunks as it cooks. Once the meat is cooked through, drain any excess fat and transfer it to a plate while you cook the vegetables.
- Return the pan to the stove over medium heat and add the olive oil and diced carrots. Sauté until the carrots are lightly caramelized, 5 to 6 minutes, then add the sliced leeks and minced garlic. Continue cooking until the leeks are soft and tender, 3 to 4 minutes more.
- Combine the tomato paste, water, and Worcestershire sauce in a small bowl, then add it to the vegetables and combine. Return the lamb to the pan, combine thoroughly, then transfer the mixture to the prepared casserole dish.
Prepare the potato topping:
- While the lamb is browning, add the potatoes to a saucepan and cover with cold water. Sprinkle with 1 teaspoon salt and bring them to a boil over medium-high heat. Continue cooking until the potatoes are tender when pierced with a fork, 12 to 15 minutes.
- Drain the potatoes well and place the pan back on the stove just long enough for any remaining water to evaporate. Transfer them to a mixing bowl and mash gently.
- Add the butter and half-and-half to a microwave-safe measuring cup and microwave on 70% until the butter has melted (times will vary). Add the mixture to the potatoes, combine gently, and season to taste with salt and a little white pepper (if desired). Add the egg yolk.
- Using an electric mixer on medium-high speed, whip the potatoes until light and fluffy, adding a little more half-and-half if needed.Important note: Don't whip the potatoes for more than 30 seconds because their starch will begin to break down resulting in a gluey texture.
Assemble the dish:
- Spoon the whipped potatoes over the lamb mixture as evenly as possible, using a silicone spatula to smooth them to the edge. Brush liberally with melted butter.
- Bake for 25 to 30 minutes until the potatoes develop a rich golden crust. You can turn on the broiler for the last minute or two for even browning but watch carefully to be sure the top doesn't burn. Let stand 5 minutes before serving.
Notes
- BREAK UP THE MEAT EVENLY: When browning the meat, use a spatula or wooden spoon to break large chunks up into small, even pieces. This is an important technique to use when cooking any kind of ground meat, as it boosts flavor by making it easier to coat with sauces and combine with other ingredients.
- CARAMELIZE THE CARROTS: Make sure to get a little caramelization on your diced carrots before adding the leeks and garlic. Any time you caramelize a vegetable, even if it’s only slightly, you bring out its natural sweetness and add flavor.
- CLEAN THE LEEKS WELL: Because leeks can hide a lot of dirt, particularly near the top where the layers aren’t as closely packed, you’ll want to be sure you’ve cleaned them well. To clean them, we generally cut them in half lengthwise, then separate the layers one at a time and rinse off any dirt we find under cool running water.
- DON’T OVERWHIP THE POTATOES: Follow the recipe instructions closely to be sure your potatoes turn out light and fluffy. Whipped potatoes can turn sticky if you beat them too much. Since you’ve mashed them by hand already, just 30 seconds with the mixer will do the trick.
- GET A NICE GOLDEN CRUST ON THE POTATO TOPPING: If necessary, turn the oven to broil for a minute or two, but watch carefully and don’t walk away. Things can burn quickly under the broiler.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
About how small are the potatoes cubed? Can I opt for baby potatoes and just boil and mash them with the skins if I don’t mind them?
Hi there,
To prep potatoes for boiling, we recommend 3/4 to 1-inch cubes. The potatoes in the shepherd’s pie recipe as written are whipped potatoes. They’re pretty light and they actually puff up a tiny bit as a result of the egg yolk that’s included. However, there is no reason you couldn’t cook up some baby potatoes and make a skin-on, rustic mash for the topping if you like. They’re delicious done that way. Maybe brush them with a little melted butter just before you pop the casserole in the oven for extra flavor. Let us know how you like it!
Very good!
Thank you so much for the recipe. I have some ground lamb that I wasn’t sure what to do with. My family all love shepherd’s pie so this is what I’m making tonight!
Hi Denise,
Thanks for your comment! Hope you all enjoy the dish.
Nowhere can I find the number of servings for this dish.
Hi Gail,
You can always find the number of servings, prep time, cook time, and total time at the top of the printable version of our recipes (click here). The Shepherd’s Pie makes four servings.
NO LEFTOVERS , it’s THAT DELICIOUS! I admit, had to modify a bit as I had no tomato paste (mixed the Worcester sauce & water with a tiny bit of catsup instead) or leek (used about 1/3 cup Spanish onion instead). Easy to make and bake. Thank you for an AWESOME recipe! ❤️
Hi Suzanne,
So glad you enjoyed! Thanks for letting us know.
Thank you for an proper Shepherd’s Pie recipe made with lamb.