How to Prepare Shepherd's Pie from Scratch

Join Nicole McLaughlin, also known as NicoleMcmom, as she guides you through her tasty shepherd's pie recipe, sharing helpful tips along the way. But before we dive into the recipe, let's talk a little about shepherd's pie—because that’s just how we do it!

What is Shepherd's Pie?

Picture a hearty casserole filled with ground or minced meat, savory gravy, and vegetables, all topped with creamy mashed potatoes and baked until golden and bubbling. This comforting dish goes by various names around the world, such as "hachis Parmentier" in France or "pastel de papas" in Chile. It's also commonly known as "cottage pie"—but more on that distinction in just a moment.

What's the Difference Between Shepherd's Pie and Cottage Pie?

Originally known as cottage pie, this dish dates back to 18th-century Ireland and the UK. It was created by frugal cottage dwellers as a way to make use of leftovers. While the terms are often used interchangeably today, traditionally, shepherd's pie is made with lamb, while cottage pie uses beef. The mashed potatoes on top can be swapped for mashed turnips or other root vegetables, or even a pastry crust (though at that point, you're venturing into pot pie territory).

How to Prepare Shepherd's Pie

Nicole's version combines both lamb and ground beef for a richer flavor profile. You can make the shepherd's pie entirely from scratch, or stay true to its origins by using leftover meats and vegetables for the filling, topped with leftover mashed potatoes (a great excuse to make extra!). Just be sure to bind the filling with gravy or sauce for that perfect, cohesive bite.

Get Nicole's Traditional Shepherd's Pie Recipe.

Ingredients

• 3 pounds Yukon Gold potatoes
• 1 tablespoon kosher salt
• ¼ cup milk
• 3 tablespoons salted butter, divided
• 1 cup shredded white Cheddar cheese
• ¼ cup sour cream
• 1 large egg yolk
• 2 teaspoons kosher salt, divided
• 1 teaspoon ground black pepper, divided
• 1 tablespoon olive oil
• 1 cup diced onion
• 1 cup diced carrot
• 1 pound ground lamb
• 1 pound ground beef sirloin
• 3 tablespoons all-purpose flour
• 1 teaspoon finely chopped fresh rosemary
• 1 teaspoon finely chopped fresh thyme
• 1 cup beef stock
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 1 cup frozen green peas
• 1 tablespoon chopped fresh parsley, or to taste

Instructions

1. Place the potatoes in a large saucepan, adding enough water to cover them by about 2 inches. Stir in 1 tablespoon of salt and bring the pot to a boil over medium-high heat. Cook the potatoes until fork-tender, about 10 minutes. Once done, drain the water.
2. Return the potatoes to the hot pan and set it back on the burner. Add milk and 2 tablespoons of butter, letting the butter melt from the residual heat. Mash the potatoes until smooth using a potato masher. Mix in Cheddar cheese, sour cream, egg yolk, ½ teaspoon salt, and ¼ teaspoon pepper. Set aside while you prepare the filling.
3. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.
4. Heat olive oil and the remaining 1 tablespoon of butter in a large skillet over medium-high heat. Add the onion and carrot, cooking and stirring until the onion softens and becomes translucent, about 5 minutes.
5. Add the lamb and beef to the skillet, breaking up the meat with a spoon. Stir frequently until browned, about 5 minutes. Sprinkle the meat mixture with flour, remaining salt and pepper, rosemary, and thyme. Stir and cook for another 2 minutes.
6. Add the beef stock, tomato paste, and Worcestershire sauce to the pan. Stir, scraping up any flavorful bits stuck to the bottom. Bring the mixture to a simmer and cook until the sauce thickens and the vegetables are tender, about 8 minutes. Stir in peas. Transfer the mixture into the prepared baking dish and top with the mashed potatoes.
7. Bake in the preheated oven until the top is golden and bubbling around the edges, 25 to 30 minutes. Garnish with parsley and serve.

Nicole's Top Tips

• This recipe could be made easier and quicker for a weeknight dinner by using two packages of refrigerated mashed potatoes instead of making your own! You can always add the cheese, sour cream, egg yolk, and seasonings to make them taste more homemade.
• You could incorporate more veggies by using frozen mixed vegetables instead of only peas.
• When your filling is done, you could simply mound the potatoes over it and finish the dish in the oven. But for a nicer presentation, Nicole transfers the filling to a casserole dish first. You do you. Just make sure your skillet is oven-safe. (Hello, cast iron!)
• Nicole likes to keep her mashed potato crust looking rustic rather than smoothed out so the peaks get baked to a crusty brown.

You can follow Nicole on Dinogo as NicoleMcmom and on Instagram at @nicolemcmom.

More tips, tricks, and ideas from Nicole:

• How to Use and Care for a Cast Iron Skillet
• How to Poach Eggs and Make Perfect Eggs Benedict
• How to Make Almost Any Potato Side Dish
• Create Easy One-Pot Meals With This Simple Formula
• 12 Surprising Ways To Use Your Food Processor