Shepherd's Pie Recipe

Cook potatoes

Place peeled and cut potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender, about 15–20 minutes.

Drain and dry

Drain potatoes well in a colander and return to the hot pot. Place the pot back on low heat for 1–2 minutes to evaporate remaining moisture, shaking the pot occasionally.

Mash and season

Off heat, add butter, warm milk, and heavy cream. Mash with a potato masher or ricer until smooth and slightly fluffy. Stir in 1 tsp salt, 1/2 tsp black pepper, and the egg yolk if using. Taste and adjust seasoning. Keep warm until ready to top the pie.

Sauté aromatics

Preheat oven to 400°F (200°C). Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add diced onion, carrots, and celery. Cook, stirring occasionally, until vegetables soften and onions are translucent, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Brown the meat

Increase heat slightly and add ground lamb. Break it up with a spatula and cook until browned with no pink remaining, about 6–8 minutes. Spoon off and discard excess fat if there is a lot; leave a little for flavor.

Build the sauce

Stir in tomato paste and cook 1–2 minutes to remove raw flavor. Sprinkle the flour over the mixture and stir for 1 minute to cook the flour. Pour in the beef or lamb stock while scraping browned bits from the bottom of the pan. Add Worcestershire sauce, thyme, rosemary, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer and cook until slightly thickened, about 4–6 minutes.

Finish filling

Stir in frozen peas and cook 1–2 minutes to heat through. Taste and adjust salt and pepper if needed. Remove from heat.

Assemble in baking dish

Transfer the meat filling into a 9 x 9-inch (or equivalent) baking dish, spreading it into an even layer. Spoon or pipe the mashed potatoes over the top, starting at the edges to seal the filling and finishing in the center. Use a fork to create texture on the surface for better browning. If using, sprinkle grated cheddar evenly over the top.

Bake the assembled pie in the preheated 400°F (200°C) oven until the topping is golden and the filling bubbles around the edges, about 20–25 minutes. For extra browning, place under the broiler for 2–3 minutes, watching carefully to avoid burning.

Remove from oven and let rest 10 minutes. Garnish with chopped fresh parsley before serving.