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Shepherd's Pie in a pan with a wooden spoon in it
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5 from 1 vote

Shepherd's Pie

Shepherd's Pie is a hearty, warming dish that everyone will love! Made with minced lamb and topped with mashed potatoes, it's perfect winter comfort food.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: Irish
Servings: 6
Calories: 568kcal


  • 2 Tbsp butter
  • 1 medium onion chopped
  • 2 large carrots peeled and cut into small slices
  • 1 garlic clove minced
  • 1 cup sliced mushrooms
  • 1 pound minced lamb or ground beef
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 Tbsp tomato paste
  • 2 Tbsp all-purpose flour
  • ½ cup Guinness beer optional, or more broth
  • ¾ cup beef broth
  • 2 Tbsp Worcestershire sauce
  • ¼ tsp Coleman’s mustard powder optional
  • 1 tsp dried thyme

Mashed Potatoes

  • 2 pounds potatoes peeled and cut into slices
  • 2 Tbsp butter
  • ½ cup heavy cream
  • 1 cup grated cheddar
  • 1 egg


  • In a large skillet over medium-high heat, heat butter until foaming. Add onion and chopped carrots and cook for 4 minutes, add garlic and mushrooms and cook for about 3 more minutes until carrots are soft.
  • Add meat to the pan, season with ½ tsp salt and ¼ tsp pepper. Cook, breaking up the meat into small pieces with a wooden spoon, until browned.
  • Stir in tomato paste and flour and cook for 1 more minute. Pour in beer to deglaze the pan. Then add broth, Worcestershire sauce, mustard, and thyme and simmer over medium heat, stirring frequently, until mixture is thick and saucy about 15 minutes.
  • Preheat oven to 400 degrees F.
  • Boil the potatoes for 10 minutes in saltwater. Drain. Melt butter in pot, add cream, add potatoes, mash, season with salt (about 1 tsp), stir in cheddar.
  • Spread potatoes over filling, using a spatula to smooth top. Brush with egg and drag fork across top to make ridges.
  • Bake until filling is bubbling, about 15 minutes. Turn on broiler and cook until top is golden brown, 3 to 5 minutes. Remove from oven and serve.


  • You can make this recipe with beef instead of lamb.
  • To save time, you can use sliced veggies and instant mashed potatoes.
  • You can make the whole dish from start to finish in an oven-safe skillet, a cast-iron skillet works well, or transfer the stew portion to a casserole dish before topping it with mashed potatoes.
  • Brushing the ridges with egg wash makes them brown and extra crispy!
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave.


Calories: 568kcal | Carbohydrates: 28g | Protein: 24g | Fat: 40g | Saturated Fat: 21g | Cholesterol: 149mg | Sodium: 659mg | Potassium: 1067mg | Fiber: 5g | Sugar: 3g | Vitamin A: 4191IU | Vitamin C: 22mg | Calcium: 232mg | Iron: 7mg