Traditional shepherd's pie made with seasoned ground lamb, vegetables, and a rich gravy, finished with buttery mashed potatoes and baked until beautifully golden.
Useful Tools
Having everything measured and prepared before you begin makes this recipe much easier to manage.
Measure all of the ingredients, peel and cut the potatoes, dice the vegetables, grate the Parmigiano-Reggiano, and have the stock warmed and ready.
Developing deep color on the lamb creates the rich foundation for the filling.
Heat the olive oil in a large Dutch oven over medium-high heat. Add the lamb and cook until deeply browned, allowing browned bits to form on the bottom of the pot. Pour in the red wine and scrape the fond from the bottom of the pan.
Cooking the tomato paste and flour briefly removes their raw taste and builds flavor.
Stir in the tomato paste and cook for 2–3 minutes. Sprinkle the flour over the meat and stir until everything is evenly coated.
The vegetables provide sweetness and body to the filling.
Add the onion, carrots, celery, and garlic. Cook until softened and translucent, stirring occasionally.
Slow simmering allows all of the flavors to come together.
Stir in the Worcestershire sauce, then add enough stock to just cover the meat mixture. Bring to a boil, reduce to a rolling simmer, and cook uncovered.
The filling should be much thicker than a stew before it goes into the baking dish.
Continue simmering for 1½ to 2 hours, stirring occasionally, until the filling has reduced to the consistency of a thick sloppy joe mixture.
A light coating of oil makes serving and cleanup easier.
Lightly coat a 9 × 13-inch baking dish with olive oil while the filling finishes reducing.
Spread the finished filling into an even layer.
Transfer the reduced lamb mixture into the prepared baking dish and smooth it into an even layer.
Rich mashed potatoes create the signature topping.
While the filling is reducing, boil the potatoes until fork tender. Mash with the butter and warm milk or cream, stir in the Parmigiano-Reggiano, season with salt and pepper, allow to cool slightly, then mix in the egg yolks.
Completely cover the filling to seal in the moisture.
Spread the mashed potatoes evenly over the lamb filling, making sure to reach all the way to the edges of the baking dish.
The ridges help the potatoes brown beautifully.
Use a fork to create ridges and texture across the surface of the mashed potatoes.
Bake until bubbling around the edges and deeply golden on top.
Bake at 375°F for 30–40 minutes. If desired, broil for the final few minutes to deepen the color of the potatoes.
Patience is rewarded.
Allow the shepherd's pie to rest for at least 15 minutes before serving. Thirty minutes is even better, giving the filling time to set for cleaner slices.
Good to Know
A true shepherd's pie is made with lamb. If you substitute beef, you're making cottage pie instead.
Take the time to properly reduce the filling before assembling the pie. If it is too loose, the finished pie will not hold together when served.
Warm the milk or cream before adding it to the potatoes. This helps keep the mashed potatoes light and fluffy.
For deeper color, broil the pie for the last few minutes of baking, but watch it closely to prevent the potatoes from burning.
Storage Tips
Cover leftovers tightly and refrigerate for up to 4 days.
Shepherd's pie freezes beautifully. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat covered in a 350°F oven until heated through, then uncover for the final few minutes to re-crisp the potato topping.
Assemble the shepherd's pie up to one day in advance, cover, and refrigerate. Bake directly from the refrigerator, adding 10–15 minutes to the baking time if needed.
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