Shepherd’s Pie Recipe

Prepare and brown

Heat a large skillet or sauté pan over medium-high heat. Add 1 tablespoon vegetable oil. Add diced bacon/pancetta and cook until fat renders and edges are crisp, about 4–5 minutes. Add diced onion, carrots and celery and cook until softened, 5–7 minutes. Stir in minced garlic and cook 30–60 seconds until fragrant.

Cook the meat

Push vegetables to the side, add ground lamb to the pan and break up with a spoon. Cook until browned and no longer pink, 6–8 minutes. Drain excess fat if there is a large amount, leaving the browned fond to build flavor.

Build the sauce

Stir in tomato paste and 1 tablespoon flour; cook 1–2 minutes to cook off raw flour/tomato taste. Deglaze with 1/2 cup Guinness (if using) scraping up brown bits. Add 1 cup beef or lamb stock, 1 tablespoon Worcestershire sauce, thyme and rosemary. Bring to a simmer and reduce 6–8 minutes until slightly thickened.

Finish the filling

Stir in frozen peas and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust seasoning. If filling seems too thin, simmer an additional few minutes; if too thick, add up to 1/4 cup more stock. Remove from heat.

Cook the potatoes

Place peeled and cut potatoes in a large pot and cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, 12–15 minutes.

Mash and season

Drain potatoes thoroughly and return to the hot pot to dry for 1 minute. Add 4 tablespoons butter, warmed milk (1/2 cup), and 2 tablespoons sour cream (if using). Mash with a potato masher or use a ricer until smooth but still fluffy. Season with 1 teaspoon salt and 1/2 teaspoon pepper, adjusting to taste. Stir in 1/2 cup grated cheddar if using for added richness.

Optional egg yolk

If you want a golden top, beat the single egg yolk and mix into the mashed potatoes. This helps browning after baking.

Preheat the oven to 400°F (200°C).

Spoon the meat filling into a 9x9-inch (or similar capacity) baking dish, spreading into an even layer. Dot the filling with 1 tablespoon extra butter.

Top the filling with the mashed potatoes, either spooning and spreading evenly or piping with a piping bag for a decorative top. Use a fork to create cross-hatch ridges to encourage browning.

If desired, sprinkle additional grated cheddar over the top. Bake in the preheated oven until the topping is golden and filling is bubbling at edges, 20–25 minutes. For extra browning, place under the broiler for 1–2 minutes—watch carefully to avoid burning.

Remove from oven and let rest 5–10 minutes before serving to set.

Sprinkle chopped fresh parsley over the top for color and freshness. Serve hot, spooning portions so each plate gets a bit of meat filling and potato topping.