This warming, herby Shepherd’s Pie comes together in just over an hour and delivers a top-tier comfort meal.
Shepherd’s pie is inherently wholesome and good. It can taste however you’d like it to taste, frankly—and this is how I want it to taste: tomato-infused, savory, homey, like it’s a bit too cold outside and this could very well be the antidote. Shepherd’s pie could be categorized as a kind of casserole as it does have lovely layers. Each one is distinct, yes, but more importantly, when combined, they’re an absolute dream. They’re meant to be.
The first time I ever tried shepherd’s pie was at one of those sort of cliché Irish pubs. You know the kind. It was between that and the fish and chips, and I willed myself to try something new. I remember thinking, Okay, well that was almost extremely delicious. I think I’ll go home and make a better version of this. And so I did.
Dishes like this one tend to carry the weight of other people’s sometimes complicated stories. Those people may or may not be long gone, and yet, when I cook food like this, I can’t quite ignore the tiny part of me that feels she’s honoring her large, dispersed Irish family in some small and decidedly nourishing way.
A little history of shepherd’s pie
Shepherd’s pie has its roots in Ireland and parts of rural Great Britain, where thrift was crucial and so lamb, which was abundant, was almost always an economical option. For Irish households in particular, the dish would stretch and transform leftover roasted or stewed lamb into something sustaining: the meat minced and folded into gravy with onions, then sealed beneath a generous layer of mashed potatoes and baked. It was meant to nourish after long, laborious days. Across the Irish Sea, another closely related version also took hold in England, where beef was more common than lamb. There, that dish became known as “Cottage Pie,” a distinction that persists today among many cooks. Names aside, the heart of it has always stayed the same.
How do I store leftovers?
Store your leftover shepherd’s pie in an airtight container in the fridge, where it should keep fresh for up to 4 days. For longer storage, allow it to cool completely, then freeze in a freezer-safe airtight container for up to 3 months.
Serving suggestions
You can serve this shepherd’s pie with a range of complementary dishes. I’m partial to crunchy, bright, slightly acidic veggie-centric side dishes: this Roasted Beet Salad With Walnut And Blue Cheese provides a nice counterbalance, as does this Kale Salad. For a non-salad side, I can’t get enough of these Roasted Brussels Sprouts. For the Brussels sprouts haters, I see you, I hear you, and I raise you this fabulous Roasted Broccoli and Carrots.
After dinner, for something on the sweeter side, try this Irish Soda Bread with good-quality salted Irish butter and a drizzle of honey. Add a cup of tea and you’re set for the night.
Shepherd’s Pie Recipe
Ingredients
- 1 1/2 tablespoons olive oil
- 1 small yellow onion chopped
- 1 pound ground lamb
- 3/4 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 teaspoons Worcestershire sauce
- 3 garlic cloves minced
- 2 tablespoons all-purpose flour
- 2 1/2 tablespoons tomato paste
- 1 cup beef broth
- 1 cup frozen peas and carrots
- 3/4 cup frozen corn
- 2 pounds russet potatoes peeled and cubed
- 8 tablespoons unsalted butter divided
- 1/3 cup half-and-half
- 1/2 teaspoon garlic powder
- 1/4 teaspoon additional ground black pepper
- 1/4 cup grated Parmesan cheese optional
- Fresh parsley chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add chopped onions and cook for about 5 minutes until softened.
- Add ground lamb to the skillet. Break it up with a spoon and cook until browned. Stir in dried rosemary, thyme, salt, and pepper.
- Mix in Worcestershire sauce and minced garlic. Cook for 1 minute.
- Sprinkle in the flour and add the tomato paste. Stir well to combine without lumps. Pour in beef broth and add frozen peas and carrots along with frozen corn. Bring to a simmer and let it cook for about 5 minutes until the sauce thickens. Remove from heat.
- Preheat your oven to 400°F. Place cubed potatoes in a large pot and cover with water. Bring to a boil and cook until fork-tender, about 12-15 minutes. Drain the potatoes and return them to the pot. Add 6 tablespoons of butter, the half-and-half, garlic powder, and 1/4 teaspoon extra black pepper. Mash until smooth.
- Spread the meat filling evenly in a 9×9-inch baking dish. Top with the mashed potatoes, spreading evenly to seal the edges. Dot with the remaining 2 tablespoons of butter. Sprinkle with Parmesan cheese if desired. Bake uncovered for 25-30 minutes until the top is lightly golden. Let stand for 5-10 minutes before serving. Garnish with parsley.
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