You will also love my Cottage pie with Stilton Mash and my classic fish pie

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Traditional Shepherd’s Pie topped with mashed potato in a ceramic dish with slice taken out

Recipe in collaboration with ‘Lamb – Try It Love It’

I can’t believe it has taken me so long to post my recipe for Shepherd’s pie! This is a family favourite ever since my kids were tiny – I used to draw a smiley face with ketchup on top of the mash for them 🙂

The time has come to share this comforting dish as part of my collaboration with Lamb Try it, Love it, an EU-funded campaign that aims to introduce a new generation of cooks to the convenience and unique flavours of lamb.

What Is a Shepherd’s Pie Exactly?

Shepherd’s pie is a classic British recipe. A meat pie with a filling of lamb mince cooked with onions, celery and carrots topped with creamy mash then baked until the mash is golden. Taking a little extra time to cook the lamb and vegetables makes all the difference!

If you want to create a really thick gravy for your Shepherd Pie, consider adding some cornflour to thicken the sauce. Dilute two teaspoons of cornflour (cornstarch) in two tablespoons of cold water and add to your lamb together with the stock and any other liquid.

For a really rich luxury Shepherd’s pie, try mixing lamb mince with leftover roast lamb. This is probably how the pie originated, as a way to use up leftovers.

If you are wondering what the difference between Shepherd’s Pie and Cottage Pie is, the first is made with ground lamb and the latter with ground beef 😉

Shepherd’s Pie in a white ceramic dish with slice taken out side view

How to Make Shepherd’s Pie

STEP 1. Heat the oil in a large frying pan and add the minced lamb. Break up the mince with a wooden spoon and cook until nicely browned, about 5 minutes. Lamb usually releases a lot of liquid while cooking – drain the mince and set aside.

Browning ground lamb in a pan for Shepherd's Pie

STEP 2. Add the remaining oil in same pan (no need to clean) and cook the onions, celery, carrot, thyme and bay leaves on medium heat for five minutes until they start to soften.

Frying onions, celery, carrots and herbs in a pan

STEP 3. Add the lamb, tomato paste, Worcestershire sauce, wine and stock and stir to combine. Bring to a rolling simmer. To thicken the sauce add some cornflour slurry (two teaspoons of cornflour diluted in two tablespoons of COLD water).

STEP 4. Reduce to a low simmer and cook over low heat, uncovered, stirring occasionally, for about an hour until the liquid is almost gone. Taste and season with the salt and pepper.

STEP 5. When the meat is about 30 minutes in, put the potatoes in a large pan and cover with cold water. Bring to the boil and simmer for 15 minutes or until fork tender. Drain and transfer to a large bowl.

STEP 6. Heat the milk and butter until the butter melts then add to the potatoes and mash thoroughly. Taste and add salt and pepper. Leave the potatoes to cool slightly then transfer to a piping bag fitted with a large round tip (or simply snip the end of the bag).

STEP 7. Preheat the oven to 200C/400F. Take the bay leaves out and transfer the lamb into a 7”x 9” (18cmx23cm) ovenproof dish and pack down.

STEP 8. Pipe the mash over the lamb and sprinkle with the Parmesan.

Piping mashed potatoes over traditional Shepherd's pie

STEP 9. Bake for 25-30 minutes or until the top is golden. Leave to cool for five minutes then serve with some green steamed veggies on the side.

Have You Made My Shepherd’s Pie?

Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #Nusde. I can’t wait to see your take on it!

Looking for More Lamb Inspo?

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