Classic Shepherd’s Pie with savory ground lamb (or beef), tender carrots and peas in a rich herbed gravy, topped with creamy cheesy mashed potatoes and baked until golden, easy comfort food perfect for St. Patrick’s Day (or any day).
Shepherd’s Pie is the ultimate comfort food, a rich, savory meat-and-vegetable gravy topped with creamy mashed potatoes, then baked until the top turns golden and lightly crisp. It’s hearty, warming, and exactly the kind of dinner that everyone in the household loves.
Quick note on the name: traditional shepherd’s pie is made with ground lamb (think “shepherd”). If you make it with ground beef, it’s technically called cottage pie. Either way, it’s delicious.
Patty and I both have a lot of Irish heritage, and we grew up in the Chicago area where St. Patrick’s Day is a whole thing. We're talking green beer, big meals, and all the comfort food favorites. I’ve been making this shepherd’s pie for years, at least 2-3 times a year, especially around St. Patrick's Day. Even though it isn’t spicy, it absolutely belongs here because it’s the kind of dish I know CPM readers will love.
Tested & Updated: Feb 2026. Retested for a thicker gravy, better browning, and lamb vs. beef options.
Table of Contents
What Is Shepherd’s Pie?
Shepherd’s pie is a classic comfort-food casserole made with a savory meat filling cooked in a rich gravy with vegetables, then topped with mashed potatoes and baked until the top turns golden.
Think of it as a hearty “meat-and-potatoes” dinner all in one dish, warm, satisfying, and perfect for feeding a family (or stocking the fridge with great leftovers). And yes, the leftovers are fantastic!
Shepherd’s Pie vs. Cottage Pie
This one can get confusing, so here’s the simple rule:
- Shepherd’s Pie = Lamb. (A shepherd tends sheep, so lamb is the traditional meat.)
- Cottage Pie = Beef.
In modern kitchens, the two names are often used interchangeably, especially in the U.S. For this recipe, you can use ground lamb for the traditional version or ground beef for a budget-friendly option. Otherwise, they are the same and both are delicious!
Ingredients You'll Need
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
This recipe has two parts: the creamy potato topping and the rich, savory meat filling.
- For the Potato Topping
- Russet Potatoes. Perfect for fluffy mashed potatoes. Peel and cut them into 1-inch pieces so they cook evenly. Another great option is Yukon Gold for rich and creamy mashed potatoes.
- Milk. Creamy factor.
- Butter. Buttery goodness!
- Salt. To taste.
- Parmesan Cheese (optional). I tried this several years ago and Patty really likes it with this dish, so I kept doing it. A little goes a long way for extra flavor.
- For the Meat Filling
- Olive Oil. For sautéing the vegetables and meats. Any cooking oil will do.
- Onion, Carrot, and Celery. Classic flavor base.
- Garlic. I love lots of garlic.
- Ground Lamb or Ground Beef. Lamb is traditional for shepherd’s pie. Beef makes it cottage pie. Both work great.
- Salt and Black Pepper. To taste.
- Flour. Thickens the filling so it bakes up hearty, not runny. Use cornstarch for gluten-free.
- Tomato Paste. Big flavor builder, adds richness. Do not skip.
- Red Wine. For deglazing and extra depth (it cooks down). You can skip it and use a splash more broth if you prefer.
- Beef Broth (or Chicken Broth). I prefer beef for the gravy flavor base, though I've tested the recipe with chicken and it makes it a touch lighter. We both enjoy it.
- Worcestershire Sauce. Adds a touch of savory umami. I often sneak in a few more splashes!
- Fresh Rosemary and Thyme. Herbs are classic and truly round out the flavor. Do not skip if you can help it. Dried herbs are perfectly fine to use as well.
- Frozen Peas. Super traditional and they do add a touch of sweet. Patty doesn't care if I skip them, but I like them.
How to Make Shepherd’s Pie
Make Mash - Make Filling - Bake!
I've made this recipe so many times and did my best to document the steps exactly as you need them so the filling bakes up thick and flavorful (not too loose) and the mashed potato topping turns golden and lightly crisp. Follow these steps and you’ll nail it.
Make the Mashed Potato Topping
Boil the potatoes. Rinse the diced potatoes and add them to a large pot. Cover with cold water and add 1 tablespoon salt. Bring to a boil and cook 12-15 minutes, until the potatoes are fork-tender.
Tip: Cut the potatoes into similar 1-inch pieces so they cook evenly.
Drain well, then mash. Drain completely and transfer the softened potatoes to a mixing bowl. Add the milk, butter, salt to taste, and optional parmesan cheese. Mash until thick and creamy.
Tip: Mash while the potatoes are hot for the smoothest texture. A potato masher helps to start, then switch to a large fork to finish. Don’t over-mash or the potatoes can turn gummy.
Make the Meat Filling
Soften the vegetables. Heat the olive oil in a large oven-safe pan or braiser over medium heat. Add the onion, carrot, and celery and cook 5 minutes to soften.
Add garlic. Stir in the garlic and cook 30-60 seconds, until fragrant. You can smell it bloom. I love this. Move the vegetables to one side of the pan.
Brown the meat. Add the ground lamb (or beef) to the empty side (this will help with extra browning). Cook 7-8 minutes, breaking it up as it browns, until mostly cooked through.
Tip: If there’s a lot of rendered fat, spoon off excess (leave about 1 tablespoon for flavor). Too much fat can make the filling greasy and too loose. I've left in excess fat before and it's fine, but Patty and I both agree it's better without.
Bloom the tomato paste. Stir in the tomato paste and cook 1 minute, scraping and stirring to develop the flavor.
Tested tip: This quick “bloom” step adds a richer, more savory taste. Don’t skip it.
Thicken with flour. Sprinkle in the flour and stir to coat everything. Cook 1 minute.
Tested tip: This is the key to a thicker filling that holds up under the potatoes.
Deglaze with wine. Add the red wine and stir well to deglaze and loosen the mixture (it will thicken quickly). Cook 1-2 minutes, scraping up the browned bits.
Tip: Those browned bits are big flavor. Scrape them up with a spatula or wooden spoon as you cook.
Simmer the gravy. Stir in the broth, Worcestershire sauce, rosemary, thyme, salt, and pepper. Simmer 10 minutes to thicken and develop flavor.
Tip: You can simmer longer if you'd like for more developed flavor. I often do 20-30 minutes, time permitting. Your filling should look like a thick stew/gravy, not soup. If it gets too thick, add a splash more broth. If it's too thin, stir in a teaspoon or 2 of flour to thicken and simmer another 1-2 minutes.
Finish with peas. Stir in the frozen peas and cook just until heated through. Taste and adjust with salt and pepper.
Assemble & Bake
Heat the oven. Preheat to 400°F (205°C).
Top with potatoes. Transfer the filling to a 9×13 baking dish (or keep it in the same oven-safe pan). Spoon the mashed potatoes over the top and spread evenly.
Tip: Create little peaks with a fork or spoon. The ridges brown nicely. Many people make decorative swirls, though I'm not super great at that.
Bake. Bake 20-25 minutes, until the top is lightly golden brown. The outer edges tend to brown first, working inward toward the center.
Tip: For deeper browning, broil for the last 1-2 minutes, but watch it closely, as it can burn quickly.
Rest, then serve. Let it rest 10 minutes so the filling settles and slices/scoops cleanly. It can get a bit messy without a proper rest - believe me, I know. I have little patience.
Boom! Done! Your shepherd's pie is ready to serve. Doesn't it look great?
Recipe Tips & Notes
Here are a few extra pointers to help you get perfect results every time.
- Try the Lamb. Ground lamb is usually more expensive than ground beef, but it's worth the expense. Even if you think you don't like lamb, you have to try the original at least once. Patty swears it's much better with lamb.
- Still Prefer Ground Beef? We love it with ground beef, too, but I like to add extra seasonings, which is totally not traditional. A tablespoon of paprika and extra dried herbs bring it together nicely.
- Go Gentle with the Salt. When making the potatoes, be sure to taste for salt after they are mashed. Add only a little salt at a time. It is super easy to oversalt, as we have discovered, and we prefer different salt levels. Constant battle.
- Irish Twist. Swap the red wine for Guinness/stout and top the potatoes with shredded Irish cheddar before baking (or mix it into the mash). It's perfect for St. Patrick’s Day.
Extra Quick Tips
- Don’t over-mash the potatoes. They can turn gummy or gluey, which is not pleasant.
- Parmesan optional. You can skip it, but we enjoy it. Pecorino works nicely, too, even cheddar for a twist.
- Drain excess fat. Lamb can be fatty. If you leave too much in the pan, it can taste greasy and affect texture.
- Bloom the tomato paste. Chef trick! This enhances the flavor. IT works with chili pastes, too.
Make Ahead, Storage, and Freezing
Shepherd’s pie is a great make-ahead dinner and one of those dishes that tastes even better the next day.
Make Ahead
- Make the filling and potatoes ahead: Prepare the meat filling and mashed potatoes, then cool. Store them separately in the refrigerator for up to 2 days.
- Assemble ahead of time: You can also assemble the full shepherd’s pie in your baking dish, cover tightly, and refrigerate for up to 24 hours before baking.
- Baking from cold: If baking straight from the fridge, set the dish on the counter for 20-30 minutes while the oven preheats. You may need an extra 5-10 minutes of bake time since it’s starting cold. Look for that golden brown color.
Storage
- Refrigerator: Store leftovers in a sealed container (or cover the dish tightly) for up to 4 days.
Reheating
- Oven (best for texture): Reheat at 350°F until heated through, about 20-25 minutes. You might need a bit longer to heat fully through, depending on the amount.
- Microwave (best for simply warming): Microwave individual servings until hot in 60-90 second bursts.
Freezing
Shepherd’s pie freezes well.
Freeze baked or unbaked: Let the pie cool completely, then wrap tightly in plastic wrap and a layer of foil (or use a freezer-safe container). Freeze for up to 3 months.
Tip: If freezing unbaked, spread on the potato topping, wrap well, and bake after thawing per the recipe card (adding a few extra minutes if needed).
Reheating from frozen: You can bake from frozen, but it takes longer and the top can brown before the center heats through. If baking from frozen, cover with foil and bake at 350°F until hot in the center, then uncover to brown the top.
Thawing: Thaw overnight in the refrigerator for best results.
Variations
This recipe is wonderfully flexible. Here are a few easy ways to change it up based on what you have on hand (or what you’re craving), without overcomplicating things.
- Cottage Pie (Beef). Prefer beef? Swap in ground beef. A bit different, but equally delicious!
- Other Ground Meats. Ground turkey is a lighter option, or try venison/bison if you have it.
- Irish Pub-Style. Swap the red wine for Guinness or another stout for a pub twist. It's delicious!
- Cheesy Topping. Top the mashed potatoes with shredded cheddar (Irish cheddar is perfect) before baking. You can also mix a handful into the mash.
What to Serve with Shepherd’s Pie
Shepherd’s pie is a full meal on its own, but a simple side (or two) makes it feel extra special, especially for St. Patrick’s Day.
- Guinness Beer! Or a stout, amber ale, or a crisp lager pairs nicely (and feels right for St. Patrick’s Day). Make it green if you must.
- Veggies. Think buttered peas, smothered green beans, honey roasted carrots, honey sriracha brussels sprouts. Roasted cabbage is awesome, though I don't have my recipe written up for that.
- Side Salad. Keep it light to balance the rich flavors.
- Crusty Bread. Especially Irish soda bread for mopping up extra gravy on the plate. Try it with my Jalapeno Cheddar Dutch Oven Bread Recipe. Amazing.
- Pickly Things. This helps cut through the richness. Try pickled carrots, pickled banana peppers, or vinegar coleslaw.
FAQs
These are questions I've had over the years, but if there is something I have not covered, leave a comment below and I can update these FAQs to help others.
Can I make shepherd’s pie ahead of time?
Yes. You can store the filling and mashed potatoes separately in the refrigerator up to 2 days ahead. Or assemble the full pie, cover, and refrigerate up to 24 hours before baking.
Can I freeze shepherd’s pie?
Absolutely. Shepherd’s pie freezes very well baked or unbaked. Cool, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge for best results, then bake/reheat until hot all the way through.
Why is my shepherd’s pie filling runny?
Usually it just needs more thickening or more simmer time. Make sure you:
- Cook the flour for 1 minute after stirring it in.
- Simmer the gravy until it looks like a thick stew, not soup.
- Let the pie rest 10 minutes after baking so the filling settles.
What potatoes are best for shepherd’s pie?
Russet potatoes are best for fluffy mashed potatoes. Yukon Golds are a bit creamier.
Can I use ground beef instead of lamb?
Yes. Lamb is traditional for shepherd’s pie, but ground beef works perfectly. Using ground beef makes it technically a cottage pie. Super delicious.
Can I skip the wine?
Yes. Use beef broth or chicken broth for a non-alcoholic option. You'll still get plenty of flavor from the other ingredients.
Can I make it spicy?
Absolutely. Add minced jalapeño/serrano with the veggies, stir in a pinch of cayenne or crushed red pepper, or serve hot sauce on the side so everyone can customize.
That's it, my friends. I hope you enjoy the shepherd's pie! Happy cooking!
Get More St. Patrick's Day Recipes
- Homemade Corned Beef Seasonings for the perfect corned beef
- Slow Cooker Corned Beef, the best way to make it!
- Irish Beef Stew with Guinness is perfect and everyone loves it.
- Get more St. Patrick's Day Food Ideas
Did you make this shepherd's pie? I’d love to hear how it turned out - please leave a star rating and a quick comment below. Your feedback helps me keep the recipe info and FAQs up to date, tells Google that my readers love it, and helps more spicy food lovers discover Chili Pepper Madness. Thanks! - Mike H.
Classic Shepherd’s Pie Recipe
Equipment
- Cast Iron Pan/Braiser or 9x13 Baking/Casserole Dish
Ingredients
Potato Topping
- 2 pounds russet potatoes peeled and cut into 1-inch pieces
- ½ cup milk
- ¼ cup butter
- Salt to taste plus more for the boiling water
- 1/4 cup shredded parmesan cheese optional, but delicious
Meat Filling
- 2 tablespoons olive oil or other cooking oil
- 1 large onion diced
- 1 large carrot peeled and diced
- 2 celery stalks diced
- 4-5 garlic cloves minced
- 1½ pounds ground lamb or ground beef
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons flour
- 2 tablespoons tomato paste
- ¼ cup red wine
- 1 cup beef broth or chicken broth if preferred
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh rosemary finely chopped
- 1 teaspoon fresh thyme finely chopped
- 1 cup frozen peas
Instructions
Mashed Potato Topping
- Rinse the diced potatoes then set them into a large pot. Cover with cold water and add 1 tablespoon salt. Bring to a boil and cook 12-15 minutes, or until the potatoes are fork tender. Carefully drain and transfer the potatoes to a mixing bowl.
- Add the milk, butter, salt to taste, and optional parmesan cheese. Mash with a potato masher until thick and creamy. Taste and adjust with salt and butter.
Meat Filling
- Heat the olive oil in a large oven-safe pan over medium heat and add onion, carrot, and celery. Cook 5 minutes to soften.
- Add the garlic and cook 30-60 seconds, stirring, until fragrant.
- Add the ground lamb (or ground beef) and cook 7-8 minutes to brown the meat and cook it mostly through. Break it up with a wooden spoon as you cook. If there’s a lot of rendered fat, spoon off excess (leave about 1 tablespoon for flavor).
- Add the tomato paste and stir into the bottom. Cook 1 minute to bloom the flavor.
- Sprinkle in the flour. Stir and simmer 1 minute.
- Add the red wine and stir well to deglaze and loosen the mixture (it will thicken quickly). Cook 1-2 minutes, scraping up the browned bits.
- Stir in the broth, Worcestershire sauce, rosemary, thyme, salt and pepper. Simmer for 10 minutes to develop the flavor and thicken the sauce. You can simmer longer if you'd like for more flavor - Add a splash more broth if it gets too thick.
- Stir in the frozen peas and adjust for salt and pepper.
Assemble & Bake the Shepherd's Pie
- Heat your oven to 400 degrees F (205 C).
- Transfer the meat mixture to a 9x13 baking dish - or use the same oven-safe pan - and top with the mashed potatoes. Spread the potato topping out smoothly or create little patterns with spoon or fork (for decorative purposes).
- Bake the shepherd's pie 20-25 minutes, until the potato topping turns lightly golden brown. For deeper browning, turn on the broiler during the last 1-2 minutes. Just watch it and don't let it burn.
- Remove from heat and rest 10 minutes, then serve.
Notes
Nutrition Information
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