Shepherd’s Pie is traditionally made with ground lamb and creamy mashed potatoes. Here’s a classic recipe with a refreshing twist.
As we mentioned in our other Shepherd’s Pie recipe, true shepherd’s pie is made with lamb, not beef. We’ve given you a version of Beef Shepherd’s Pie and so now we’re going to give you the truly traditional version.
Scroll down to read more about how it all comes together or click here to jump straight down to the recipe.
What Is Shepherd’s Pie?
Shepherd’s Pie is basically a casserole with a ground meat base with gravy and sometimes veggies, topped with a hearty layer of creamy mashed potatoes and then all baked together. It’s amazing comfort food, whether you make it for St. Patrick’s Day or all through the year.
Want another delicious Irish recipe? Try Colcannon, which is a special version of mashed potatoes that I love.
What Goes In Lamb Shepherd’s Pie?
For the meat, it’s more traditional to use ground lamb instead of ground beef (which is sometimes referred to as cottage pie instead).
In addition to the ground lamb, this version has rosemary, onion, and garlic in the meat filling for great flavor. The gravy gets made with beef broth with a little Worcestershire sauce and thickened with flour.
There is some debate about what vegetables can go in a shepherd’s pie, but we’re keeping it simple here with peas. Want to add some carrots or mushrooms too? Go for it.
For a touch of something bright, some lemon zest mixed into the potatoes. The lemon zest is less traditional but I think it gives it a nice flavor to contrast the richness of the filling. You can leave the lemon out if you prefer.
Lamb Shepherd’s Pie Recipe
Shepherd’s Pie is traditionally made with ground lamb. Here’s a classic recipe with a refreshing twist.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Entrée
- Method: Baked
- Cuisine: Irish
Ingredients
- 2 and 1/2 lbs. Russet potatoes, peeled and cut into 1/2-3/4 inch dice
- 1 Tbsp. + 1 tsp. salt, divided
- 1 Tbsp. oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 Tbsp. chopped rosemary, divided
- 1 and 1/2 lbs. ground lamb
- 1/4 tsp. pepper
- 2 Tbsp. flour
- 1 cup beef broth (low sodium)
- 2 tsp. Worcestershire sauce
- 3/4 cup frozen peas, defrosted
- 1/4 cup butter
- 1/4 cup milk, heated
- 1 tsp. lemon zest, optional
Instructions
- Preheat oven to 425°F.
- Place cut potatoes in pot filled with cold water. Add 1 tablespoon of salt. Turn heat to high and cover slightly. Once boiling, uncover and drop heat to medium-high. Cook until potatoes are tender and you can pierce easily with a fork, about 10-15 minutes.
- While the potatoes cook, make the meat filling. Heat the oil in a medium sauté pan over medium-high heat. Add the onions and cook until soft, about 5-6 minutes. Add garlic and 2 tablespoons of chopped rosemary and stir.
- Immediately add in the ground lamb, 1 teaspoon of salt and the pepper. Stir occasionally until meat is cooked through, about 8-9 minutes. Drain away any excess fat.
- Sprinkle flour over the meat. Stir until incorporated and cook for 1-2 minutes. Add in beef broth and Worcestershire sauce.
- Bring mixture to a boil, then reduce heat to a simmer, stirring occasionally until very thick, 2-3 minutes. Stir in remaining 1 tablespoon of rosemary.
- Add defrosted peas. Taste and season with additional salt and pepper, if needed.
- Strain potatoes and place back into their pot. Cook over medium heat until the potatoes are dry, about 1-2 minutes. Take off heat.
- Add butter and mash. Once mashed stir in heated milk. Stir in lemon zest. Taste and season with additional salt to taste.
- In 11 x 7 casserole dish, add meat mixture and spread evenly. Top with mashed potatoes starting at the corners working around the edge. This should seal in the meat for better chance of avoiding boil-overs.
- Use a fork and create fast swirly motions to fluff up potatoes. Bake until potatoes are slightly browned, around 25 minutes.
Love this recipe? I’d appreciate it if you could scroll down and add a *5 star rating* to help others know they’ll love it as well!
This post originally appeared in March 2016 and was revised and republished in February 2024.
Delicious! Used left over lamb from our Easter dinner.
That was a great idea, Mary Ann! Glad you enjoyed it.
Thank you for making me the rock star St. Paddy’s Day chef of our office and my family! It’s that time of year when I have to explain that beef can’t be used in Shepherd’s Pie…and that corned beef & cabbage is an American, not Irish, tradition. This was easy to prepare, flavorful and authentic to our Kerry roots. Sláinte!
I’m thrilled that you enjoyed it, Dana! Thanks for coming back to let me know.
A keeper for sure!
Thank you, Phil, I’m glad you enjoyed! If you have a moment, I’d really appreciate you adding a 5 star rating which helps others find this recipe too. Thanks!
love shepherds pie
hullo Christine,, I would love you to please make it clear that Shepherds Pie is made with “ground cooked Lamb”. Your recipe is great, but i hope people dont presume to use mince meat from the butcher ?!?! there are si many recipes just stating ground lamb,, which does presume mince meat,, i hope this helps,
Goin to Piggly Wiggly now! Gotta grab some lamb and yukon golds. This should be awesome. I’ll try a layer of avacado as well! Mmmmm. Thanks