Shepherd’s Pie with ground lamb is a classic comfort food dish featuring a savory layer of seasoned lamb and vegetables topped with creamy mashed potatoes and baked until golden. Rich, hearty, and deeply satisfying, this traditional recipe delivers cozy flavor in every bite.
Unlike cottage pie, which is made with beef, authentic Shepherd’s pie is traditionally prepared with lamb. This version honors that classic approach while keeping the preparation simple enough for a comforting weeknight dinner or a make-ahead family meal.
Table of Contents
Shepherd’s pie is the ultimate meat and potato comfort food. Nothing feels better on a cold winter’s day than coming into a warm house filled with the savory aroma of this dish baking in the oven.
This recipe’s meat filling has a deep and complex flavor, using red wine and beef stock as a base for the meat, herbs, and vegetables. And you can’t go wrong with cheesy mashed potatoes slathered over the top!
Maybe you’ve heard of cottage pie and are wondering what the difference is! Cottage pie is essentially the same as shepherd’s pie, but it uses ground beef instead of lamb. We’re keeping things classic by using ground lamb for this recipe.
Ingredient notes
- Russet potatoes – AKA Idaho potatoes are best for this recipe, but you could substitute them with Yukon gold potatoes if needed.
- Ground lamb – I recommend cooking with American Lamb. More on that below ↓↓↓
- Cheddar cheese – Shredded sharp cheddar works well in this recipe, but you can also use a mild cheddar or Colby if preferred.
- Butter – Unsalted.
- Onion – Yellow, white, or Spanish onions will work.
- Garlic – Use fresh garlic if you can. The next best substitute is minced garlic in a jar.
- Dried herbs – Thyme and rosemary.
- Red wine – Choose a dry red wine like pinot noir, merlot, or cabernet sauvignon. Avoid “cooking wines,” as the quality and flavor are not nearly as good.
- Worcestershire sauce – if needed, can substitute with an equal amount of half soy sauce and half ketchup.
- Flour – All-purpose flour or a gluten-free 1:1 alternative.
- Parsley – Use fresh parsley if you can. If you only have dried, you can substitute 3 heaping tablespoons of dried parsley for the ¼ cup of fresh.
- Heavy cream
- Beef stock – Or, use homemade bone broth.
- Frozen mixed peas and carrots
- Tomato paste
- Salt and Pepper
How to make skillet shepherd’s pie
Step 1
Make the mashed potatoes
- Bring a pot of salted water to a boil. Add the potatoes and cook until fork tender.
- Heat butter and heavy cream in a small pan. Set aside and keep warm.
- Drain the potatoes and mash until smooth. Add in the butter and cream mixture, just until blended. Stir in the cheese and season to taste with salt and pepper.
Step 2
Make the filling
- Saute the onions in butter until translucent.
- Add the ground lamb, garlic, thyme, rosemary, a pinch of salt, and pepper.
- Pour the red wine, Worcestershire sauce, flour, and tomato paste into the pan. Stir to combine and cook until the mixture thickens.
- Add the stock along with the frozen peas and carrots.
Step 3
Assemble
- Spread the mashed potatoes over the meat mixture or use a piping bag to create a swirl pattern.
Step 4
Bake
- Place the skillet on a baking sheet (to catch any spillover) and bake at 375-degrees for 30 minutes or until the potatoes begin to brown.
- Let the shepherd’s pie sit for 10 minutes before enjoying it.
What to serve with it
If you’re looking for side dishes, check out my entire post on what to serve with shepherd’s pie! Or, try a few of these easy vegetable sides here:
How to meal prep, store, and reheat this recipe
To make meal prep more manageable, make and store any part of this recipe ahead of time or assemble and refrigerate or freeze before baking.
To prepare the mashed potatoes ahead
- Make them as directed and let them cool. Store in an airtight container in the refrigerator for up to 3 days.
- Before spreading the potatoes on top of the meat mixture, you may need to warm them slightly by covering the bowl tightly with plastic wrap and poking a few holes in the top. Microwave in 30-second increments until they are easily stirred and spreadable.
To prepare the meat mixture ahead
- Prepare the meat mixture as directed and let it cool in the skilled. Cover the skillet tightly with aluminum foil and store it in the refrigerator for up to 3 days.
- When ready to assemble, spread the mashed potatoes on top, and bake as directed.
Meal prepping an assembled shepherd’s pie (freezer instructions included)
If you want to make your shepherd’s pie to make later in the week or even after a month or two, you can easily do so:
- Instead of assembling the pie in a skillet, transfer the meat mixture to a casserole dish that’s oven and freezer safe. Spread the mashed potatoes on top, and let the mixture cool.
- Cover tightly in foil and store in the refrigerator for up to 3- 5 days before baking as directed.
- You can store assembled shepherd’s pie in the freezer for up to 3 months. Take it out of the freezer the night before and let it thaw in the refrigerator.
- Bake at 375 degrees for 30 minutes with the foil on top, then remove the foil and bake for another 15-25 minutes or until the center is warmed through to 165 degrees and the potatoes are lightly browned.
FAQs
Traditionally, shepherd’s pie uses ground lamb, just like this recipe! If you would prefer a different meat, you can follow the same recipe using ground beef or turkey instead.
If the meat mixture of your shepherd’s pie seems runny, you may have needed to add more flour or simmer it longer to let the mixture thicken. If you haven’t baked it yet, you can return the meat mixture to the heat, sprinkle on some more flour, and let it simmer for a few minutes until the sauce thickens.
If you’re all out of tomato paste, you can substitute with tomato sauce, using 3 tablespoons of sauce for every 1 tablespoon of paste. Or, you can substitute it 1:1 with ketchup! Ketchup works surprisingly well in shepherd’s pie if you’re all out of tomato paste.
More ground lamb recipes
More comfort food recipes
If you love this recipe, you’ll love these other classic comfort foods!
Did you try this ground lamb pot pie recipe?
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Full Recipe
Lamb Shepherd’s Pie
Equipment
- Oven Safe Skillet
- Cheese Grater
Ingredients
- 2 pounds russet potatoes (peeled and quartered (about 3 large))
- 5 Tablespoons butter (unsalted, divided)
- 1/2 cup heavy cream
- 2/3 cup sharp cheddar cheese (shredded )
- Salt and pepper (to taste)
- 1 onion (diced)
- 1 ½ pounds ground lamb
- 4 cloves garlic (minced)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup dry red wine
- 1 Tablespoon Worcestershire sauce
- 2 Tablespoons all-purpose flour
- ⅓ cup tomato paste
- 1 cup beef stock
- 1 12-ounce bag frozen mixed peas & carrots (2 cups)
- ¼ cup fresh parsley (minced)
Instructions
- Bring a large pot of salted water to a boil over high heat. Add 2 pounds russet potatoes to boiling water and cook for 15-20 minutes, until they can be pierced easily with a fork.
- In a small saucepan, heat 4 TBSP of the butter and 1/2 cup heavy cream together until the butter melts.
- Drain the cooked potatoes well and return them to the pot. Mash the potatoes until smooth. Then, add in the butter-cream mixture, just until blended. Stir in the 2/3 cup sharp cheddar cheese and season to taste with salt and pepper. Set aside.
- Preheat the oven to 375 degrees.
- Melt the remaining 1 TBSP butter in a large oven-safe skillet over medium-high heat. Add the 1 onion, and cook for 5 minutes, stirring occasionally, until translucent.
- Add the 1 ½ pounds ground lamb, 4 cloves garlic, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, and a pinch of salt, and pepper. Cook, breaking the meat up as it browns, for 6-8 minutes, until cooked through.
- Add the 1 cup dry red wine, 1 Tablespoon Worcestershire sauce, 2 Tablespoons all-purpose flour and ⅓ cup tomato paste. Stir to combine and cook for 2-3 minutes, until thickened.
- Add the 1 cup beef stock and 1 12-ounce bag frozen mixed peas & carrots. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally. Stir in the ¼ cup fresh parsley and season with additional salt and pepper, to taste.
- Top the meat mixture with the mashed potatoes then spread them evenly, or use a piping bag to create a swirl pattern.
- Place the skillet on a baking sheet (to catch any spill over) and bake for 30 minutes, until the potatoes begin to brown. Let sit for 10 minutes before enjoying.
Notes
- Make them as directed and let them cool. Store in an airtight container in the refrigerator for up to 3 days.
- Before spreading the potatoes on top of the meat mixture, you may need to warm them slightly by covering the bowl tightly with plastic wrap and poking a few holes in the top. Microwave in 30-second increments until they are easily stirred and spreadable.
- Prepare the meat mixture as directed and let it cool in the skilled. Cover the skillet tightly with aluminum foil and store it in the refrigerator for up to 3 days.
- When ready to assemble, spread the mashed potatoes on top, and bake as directed.
- If you want to make your shepherd’s pie to make later in the week or even after a month or two, you can easily do so.
- Instead of assembling the pie in a skillet, transfer the meat mixture to a casserole dish that’s oven and freezer safe. Spread the mashed potatoes on top, and let the mixture cool.
- Cover tightly in foil and store in the refrigerator for up to 3- 5 days before baking as directed.
- You can store assembled shepherd’s pie in the freezer for up to 3 months. Take it out of the freezer the night before and let it thaw in the refrigerator.
- Bake at 375 degrees for 30 minutes with the foil on top, then remove the foil and bake for another 15-25 minutes or until the center is warmed through to 165 degrees and the potatoes are lightly browned.
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