This traditional casserole recipe is a one-dish wonder that's packed with meat, mashed potatoes, veggies and a saucy gravy that makes it a complete meal. It's old-fashioned comfort food that is great reheated and can be frozen. Simple, satisfying, and perfect for busy weeknights and St. Patrick's Day.
Growing up, this was my favorite dish for chilly months. That was decades ago and I still haven't outgrown it! When you make this lamb and potato pie or casserole, I'm sure you'll love it too.
Together with this pasta frittata, it's one of my mother's star dishes, so it's about time I shared it with you.
One of the best parts it's just as good reheated and keeps for several days in the fridge. So it's a lifesaver for weeknight dinners.
What's the difference between shepherd's and cottage pie?
They differ in the type of meat used. Classic shepherd's pie recipe traditionally uses lamb and is often associated with Irish cuisine, while Cottage Pie uses beef and is more commonly found in British cooking. Where they're from is an ongoing debate, so let's wing it.
Why make this recipe
- Simple to make: with basic ingredients like minced lamb meat, vegetables, and mashed potatoes, Shepherd's Pie is easy to prepare, even for novice cooks.
- Whole meal in one dish: this pie offers a balanced meal in one dish.
- Family-friendly: It's a crowd-pleaser that appeals to both kids and adults alike, making it perfect for family dinners or gatherings with friends.
- Customizable: this casserole recipe is highly adaptable, allowing you to tailor the recipe to your and your family's taste preferences by adding or swapping ingredients to create your own unique twist on the classic dish.
Ingredient list
- Ground lamb.
- Oil: sunflower, canola or olive oil work well.
- Potatoes: look for starchy potatoes such as russet, Idaho or Yukon gold.
- Vegetables: peas and carrots are traditional. We also use corn. Fresh or frozen.
- Salt.
- Black pepper.
- Garlic cloves.
- Onion.
- Tomato paste: it's concentrated tomato flavor.
- Broth or stock: meat or vegetable, homemade or from a cube.
- Worcestershire sauce.
- Cream: any type works. I usually use heavy cream. It's a small amount for the mashed potatoes.
- Unsalted butter.
- All-purpose flour.
- Parmesan cheese: for the potato topping. You can also use white cheddar or Asiago.
- Fresh parsley or chives, to serve.
See the recipe card towards the end of this post for quantities. You can check the Ingredients page for more details and the brands we use.
Variations & substitutions
- Cottage pie: use ground meat instead of lamb.
- Vegetarian Shepherd's pie: replace the meat with plant-based protein sources like lentils, chickpeas, or mushrooms for a hearty and satisfying vegetarian option.
- Sweet potatoes: swap the traditional mashed potatoes for mashed sweet potatoes (yellow or orange, or yams) to add a hint of sweetness and extra nutrients to the dish.
- Cheesy: mix shredded cheese (like white cheddar or gouda) into the mashed potato topping or sprinkle it on top before baking for a gooey and indulgent twist.
- Tex-Mex: add spices like cumin, chili powder, and paprika to the meat mixture, and top each serving with a dollop of sour cream before serving.
Can I make this recipe ahead of time?
Yes, Shepherd's Pie is a great make-ahead dish. You can assemble the pie, cover it tightly with foil or plastic wrap, and refrigerate it for up to two days before baking. Alternatively, you can freeze it for longer storage, making it a convenient option for meal prep.
How do I achieve a crispy top?
Achieving a crispy top on Shepherd's Pie is all about ensuring that the mashed potato layer is spread evenly and slightly textured. You can achieve this by using a fork to create ridges or peaks on the surface of the mashed potatoes before baking. Additionally, brushing the top with melted butter or olive oil can help enhance crispiness during baking.
How can I make it gluten-free?
To make a GF shepherd's pie, use cornstarch or a gluten-free flour blend to thicken the gravy instead of regular flour. Check that any store-bought cheese, milk, stock/broth and other ingredients you use are gluten-free.
Steps to make shepherd's pie
- Meat choice: traditionally, this dish is made with lamb, while if made with beef it's called Cottage Pie. However, you can use any minced meat you prefer or have on hand. Each type of meat brings its own flavor to the dish, so feel free to experiment with different options based on your taste preferences.
- Vegetable medley: typically carrots, peas, and onions are used. These vegetables are diced and cooked along with the minced meat, adding both flavor and texture to the dish. Some variations may include additional vegetables like corn (we use it in this recipe) or celery.
Thick gravy: it's a key component and binds the meat and vegetables. It adds moisture to the filling and enhances the overall flavor of the dish.
Mashed potato topping: a creamy layer spread evenly over the meat and vegetable mixture. For a richer flavor, we mix it with butter, milk, cheese and seasonings.
Baking
Preheated oven: make sure it's at the right temperature before you put the dish in. Take the baking time as a guide, as all ovens are different and it might take you a little more or less than specified in the recipe card.
When is it done? The topping will turn golden brown and the filling will bubble. The flavors meld together, and the cheese in the mashed potatoes create a deliciously crispy top. It might spill in places and that's fine. It actually anticipates a comforting casserole dish!
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Mushy mashed potatoes: this can result from overcooking the potatoes or using too much liquid when mashing. To avoid this, cook the potatoes until they are tender but not mushy, and drain them thoroughly before mashing. Use a potato masher or ricer to mash the potatoes to your desired consistency, adding just enough butter and milk to achieve creaminess without making them overly wet.
- Burnt or overcooked top: this can occur if it is baked at too high a temperature or for too long. To prevent this, keep an eye on the pie while it bakes and cover it with foil if the top begins to brown too quickly.
- Bottom crust: I like spreading a thin layer of mashed potatoes on the bottom of the baking dish before adding the filling. You can omit it.
Family-style recipes
This type of pie or casserole dish are baked in ceramic or glass dishes and then taken to the table. They are not removed from the pan.
What type of dish to use
Choose a nice baking dish you like to showcase on the table.
For me, ceramic ones are the best. I use my favorite Emile Henry small ceramic rectangular dish or the medium Emile Henry ceramic dish whenever possible, but they can be pricey.
There are several others, from rectangular ceramic dishes, and porcelain bakeware sets, to glass baking dishes or round ceramic baking dishes, that work just fine.
Also, a cast-iron skillet fits this type of dessert if you like a Southern style.
Storage
Always allow the casserole to cool completely after baking.
- Refrigeration: cover the dish tightly with plastic wrap or aluminum foil, or transfer individual portions to airtight containers. Refrigerate for up to 4 days.
- Freezing: for longer storage, wrap it tightly with plastic wrap and then aluminum foil to prevent freezer burn. Or divide it into individual portions and use freezer-safe containers. Label with the date and freeze for up to 2 months.
- Thawing and reheating: you can thaw it overnight in the refrigerator or at room temperature, uncovered. Place the pie covered with foil (you can use the same one you used for storage) in the oven and bake for about 20-30 minutes, or until heated through. Remove the foil during the last 5-10 minutes of baking to allow the top to crisp up. Alternatively, you can reheat individual portions in the microwave for 2-3 minutes or until hot. Make sure to stir halfway through the heating time for even reheating.
Related recipes you might like:
Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
You might also consider subscribing to our FREE Baking the Best email series and our regular newsletter. Or connect via Facebook, Instagram, and Pinterest.
As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.
PrintShepherd's Pie (meat potato casserole)
This traditional casserole recipe is a one-dish wonder that's packed with meat, mashed potatoes, veggies and a saucy gravy that makes it a complete meal. It's old-fashioned comfort food that is great reheated and can be frozen. Simple, satisfying, and perfect for busy weeknights and St. Patrick's Day.
- Total Time: 1 hour
- Yield: 8 servings
Ingredients
For the mashed potatoes:
- 2 pounds potatoes, peeled and chopped
- â…“ cup whipping cream
- 3 tablespoons grated parmesan
- â…“ teaspoon salt
- 1 tablespoon butter
For the meat filling:
- 1 pound ground lamb
- 1 cup frozen vegetables (corn, peas and carrots)
- 2 tablespoons all-purpose flour
- 1 cup broth, beef or vegetable
- 1 tablespoon oil
- 1 medium yellow onion, chopped
- 2 garlic cloves, chopped
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- â…“ teaspoon salt
- â…“ teaspoon black pepper
- Chopped fresh chives or parsley, for serving
Instructions
- Put the potatoes in a large pot with salted water. Boil until tender but not mushy, drain the water and mash until smooth.
- Add the cream, salt, butter and parmesan and stir until combined. Reserve.
- Have ready a 7x11-inch oval or rectangular baking dish. Or similar in size.
- Preheat the oven to 350F/180°C.
- While the potatoes are cooking, heat the oil in a large skillet over medium-low heat and add the onions. Cook for about 5 minutes, stirring. Then add the minced garlic and sauté for 1 more minute being careful not to burn the garlic.
- Increase the heat to medium and add the ground beef. Break it up and cook everything together for another 3 minutes, stirring occasionally. Increase to high heat if it's too watery and not browning lightly. Drain any excess fat that might've rendered. You want a moist mixture but not overly greasy.
- Sprinkle the flour over the meat and stir with a wooden spoon or spatula. Cook for another 2 minutes, stirring constantly so the flour doesn't stick.
- Add the beef broth, tomato paste, Worcestershire sauce, salt and pepper. You can also add other spices or herbs to taste, like thyme or a spicy paprika if you want a little heat.
- Stir and cook everything together for 6-7 minutes until the broth thickens and you have a gravy sauce.
- Add the vegetables (thawed and drained if frozen) and cook for a minute or two more, stirring.
- Place a thin layer of mashed potatoes in the bottom of the baking dish.
- Spread the meat filling on top of the potatoes.
- Cover with the rest of the mashed potatoes, smoothing the top. You can make ridges with a fork or leave it smooth.
- Bake for about 30 minutes or until bubbling and golden brown on top.
- Serve hot with fresh parsley or green onions.
- Refrigerate leftovers, covered, for 4 days. Reheat before eating.
Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Potatoes: look for starchy potatoes such as russet, Idaho or Yukon gold.
- Reheating: keep in mind that the texture of the potatoes may change slightly after refrigerating or freezing and reheating, but the flavor should remain intact. If you find the pie too dry after reheating, you can add a small drizzle of milk or broth to moisten it before serving. Always ensure that reheated shepherd's pie reaches an internal temperature of 165°F (74°C) to ensure food safety.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main dish
- Method: Baking
- Cuisine: British - Irish
Thank you for leaving a review for this recipe