Classic Shepherds Pie Recipe

This recipe isn’t one of the quick and easy versions that are out there. I’ve even served up a quick Shepherds Pie from the freezer department.  This recipe is made with real ground lamb and lots of herbs from my home garden.

Classic Shepherds Pie Recipe

shepherds Pie Recipe

I’ve made a few short cuts in the recipe today because I really want to try this with ground lamb. I was lucky enough to find it at Aldi this week.  The meat wasn’t super cheap so I am excited to see how it turns out. I use fresh herbs that I am fortunate to have in my home hydroponic set up and my dome greenhouse.   If you don’t grow your own ( I am happy to help you learn) you can find these in the grocery produce department.  I’ve also seen season packets at the grocery store for this recipe using the spices instead of mixing your own herbs.  It is fun to grow your own and then use it in meals.  The flavor of fresh herbs is out of this world! Below are the ingredients that worked for me and my family enjoy.


  • olive oil
  • chopped yellow onion
  • 1 lb. lean beef or  ground lamb
  • parsley chopped fine
  • rosemary leaves
  • thyme leaves
  • salt and pepper to taste
  • Worcestershire sauce
  • garlic
  • flour
  • tomato paste
  • beef broth
  • mixed peas & carrots
  • corn kernels
  • Mash potatoes
  • shredded cheese or flavored potatoes

cheese potato on top

The original recipe calls for making your own mash potatoes from raw potatoes but I am cheating and using instant mix potatoes.

Printable Recipe Card

I like to give you details about this recipe on a printable card.  Be sure to take advantage of this and save as PDF or print for your home records.  Don’t forget to connect with me on my site and let me know what you thought of my version of the Shepherds Pie today.

Classic Shephard Pie Recipe

Classic Shephard Pie Recipe


  • 2 tablespoons olive oil
  • 1 cup chopped yellow onion
  • 1 lb. 90% lean ground beef -or ground lamb
  • 1 teaspoons parsley leaves chopped
  • 1 teaspoon rosemary leaves chopped finely
  • 1 teaspoon thyme leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon Worcestershire sauce
  • 2 garlic cloves -minced
  • 2 tablespoons all purpose flour
  • 2 tablespoons tomato paste
  • 1 cup beef broth
  • 1 cup frozen mixed peas & carrots*
  • 1/2 cup frozen corn kernels
    Potato Topping:
  • 1 1/2 - 2 lb. russet potatoes -about 2 large potatoes peeled and cut into 1 inch cubes
  • 8 tablespoons unsalted butter -1 stick
  • 1/3 cup half & half
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup parmesan cheese


  1. Preheat oven to 400*F
  2. Make the Meat Filling.
  3. Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.
  4. Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
  5. Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
  6. Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
  7. Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
  8. Set the meat mixture aside. Preheat oven to 400 degrees F.
    Make the potato topping
  1. NOTE: The instant cheese potatoes work great on this recipe if you want to take a short cut
  2. Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.
  3. Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
  4. Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
  5. Add the parmesan cheese to the potatoes. Stir until well combined.
  1. Pour the meat mixture into a 9x9 inch baking dish.
  2. Spoon the mashed potatoes on top of the meat.
  3. Be sure you leave at least 1" from top rimmed so that the filling doesn’t bubble over into your oven.
  4. Bake uncovered for 25-30 minutes
  5. Cool before serving

This is a great dish to make ahead of time.  You an store in the refrigerator for up to 3 days.  Make sure you let the casserole dish filled with this meal come to room temperature before putting in the oven to bake.

Herb Notes:

A rule to remember when substituting fresh herbs for dried is noted here. Substitutions. Use 1/3 of the amount called for in the recipe. If the recipe calls for 3 teaspoon of rosemary then use 1 teaspoon.  Here is my recent post on how to prepare the rosemary. 

Let’s Connect

Have you ever tried Shepherds Pie before?  This is my first time trying ground lamb that I prepared on my own.  It was super tasty and I will most likely use it again on special occasions.   I hope you will consider sharing your thoughts with me on my website.

Happy Baking,

Bren Haas

2 thoughts on “Classic Shepherds Pie Recipe”

  1. I have never bought ground lamb or tried to make shepherds pie. I looks so good and hardy. Nice to have your recipe and recomendation.

    • Thank you for commenting Sally. I hope to try other dishes with lamb in the future so stay tuned!


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