Does it really get any better than this classic? Shepherd’s Pie is the ultimate comfort food and a meal I always feel good about serving my family. Just the delicious smell of it cooking away in the oven makes me happy. My version features a rich and flavoursome filling made with minced (ground) lamb, chunky vegetables, garlic, red wine and herbs. It is then topped with creamy, cheese-loaded mashed potato and finished with a crispy parmesan crust. This easy recipe is perfect for weeknights or weekend meal prep. Whether you’re making it with lamb or swapping in minced beef instead (which instantly classifies this as a cottage pie – yes, that’s the only difference between shepherd’s and cottage pie!), this recipe is a family favourite that’s economical and simple to put together. Just 15 minutes of prep, then the oven does the rest of the work. Even better news is that the pie keeps for up to 3 days in the fridge or up to 3 months in the freezer, so I can cook once but feed my family twice. It’s such a relief when I know I can pull this delight out of the freezer to thaw, ready to heat and eat the next day. You can make the pie in one large dish or several small ramekins, and it’s beautiful served with your favourite simple steamed greens.
What other sides go well with Shepherd’s Pie?
Steamed greens, dressed simply with olive oil, freshly squeezed lemon juice and salt and cracked black pepper are one of our favourite sides to enjoy with Shepherd’s Pie. We mix the vegetables up between broccolini (tenderstem broccoli) – as pictured – or go with green beans, sugar snap peas, snow peas (mangetout), broccoli or brussel sprouts. We also love a simple Green Leafy Salad or spinach or kale sauteed with garlic – delicious!
Can I make individual servings of Shepherd’s Pie?
Yes! You can make individual portions by assembling the pie in smaller ramekins or oven-safe dishes. You can reduce the cooking time to 15–20 minutes, to make this an even faster dinner option.
How do I avoid a soggy pie?
To prevent the filling from becoming too watery, allow the lamb mixture to simmer and reduce until it thickens to a gravy-like consistency. Also, letting the mixture cool slightly before topping it with the mashed potato helps avoid sogginess.
What other vegetables can I add to the filling?
Add vegetables like sliced mushrooms, diced zucchini (courgette), shredded silverbeet (Swiss chard) or kale at the same time as the onion, carrot and celery to make this recipe even more veggie-forward. You could also add a few handfuls of baby spinach at the same time as the peas.
Watch how to make Shepherd’s Pie
What are some other cosy and comforting pie recipes?
If you enjoyed this Shepherd’s Pie, I think you’ll love: Cottage PieBeef Stroganoff Cottage Pie with Crispy Parmesan ToppingSlow-cooker Beef PieChicken Mushroom PieButter Chicken Pot Pie 5 from 1 review
1 tbsp olive oil 1 onion, diced 2 carrots, diced 2 celery stalks, diced 1 tsp sea salt flakes 1 kg (2 lb 4 oz) minced (ground) lamb (can be substituted with minced beef) 1 tbsp freshly minced garlic 1 tsp freshly chopped rosemary leaves (or dried rosemary) 1 tbsp freshly picked thyme leaves (or dried thyme), plus extra to serve (optional) ⅓ cup (90 g) tomato paste (concentrated puree) 3 tbsp plain (all-purpose) flour 2 cups (500 ml) beef stock ⅓ cup (80 ml) red wine (or use 2 tbsp red wine vinegar) 2 tbsp Worcestershire sauce ½ tsp cracked black pepper 1 cup (155 g) frozen peas
MASHED POTATO TOPPING
1.2 kg (2 lb 10 oz) potatoes (all-rounders), peeled and chopped into 3 cm (11/4 inch) chunks 80 g (23/4 oz) unsalted butter, cut into cubes 2 cups (500 ml) milk, warmed in the microwave or on the stovetop 1 tsp sea salt flakes 1 cup (125 g) freshly grated cheddar Olive oil spray 1 tbsp freshly grated parmesan
TO SERVE
Steamed greens (broccolini/tenderstem broccoli, as pictured)
MASHED POTATO TOPPING ASSEMBLE PIE
Make ahead
Follow the recipe to assemble the pie, but do not bake, do not spray the mashed potatoes with olive oil and do not sprinkle with parmesan cheese (only top the pie with the mashed potato topping). Cover with foil and refrigerate for up to 3 days or freeze for up to 3 months. Thaw overnight in the fridge prior to cooking. Bake, covered, at 200°C (400°F) (180°C/350°F fan-forced) for 45 minutes, and an additional 30 minutes, uncovered.
Leftovers
Refrigerate for up to 3 days. Freeze for up to 3 months. Thaw completely overnight in the fridge before reheating. Leftovers are best frozen in individual serves and reheated in the microwave.
