Shepherd's Pie (base) Recipe

Name: Shepherd's Pie (base)
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: one 9x13-inch dish
Cuisine: British
Ingredients: 1 tbsp olive oil; 1 large onion, finely chopped; 2 carrots, peeled and diced; 2 celery stalks, diced; 2 cloves garlic, minced; 1 lb ground lamb; 2 tbsp all-purpose flour; 1 cup beef broth; 1 tbsp tomato paste; 1 tsp Worcestershire sauce; 1 tsp fresh thyme leaves (or 1/2 tsp dried); Salt and freshly ground black pepper to taste; 1 cup frozen peas; 2 lbs potatoes, peeled and quartered; 4 tbsp unsalted butter; 1/4 cup milk; 1/2 cup grated cheddar cheese (optional)

British · Main course · 65 min total

Shepherd's Pie (base) recipe videos

A classic British comfort dish featuring a savory minced lamb filling topped with creamy mashed potatoes, baked until golden and bubbly. This base recipe is perfect for a hearty family dinner.

20
min prep

45
min cook

6
servings

480
kcal/serving

Ingredients

1 tbsp olive oil
1 large onion, finely chopped
2 carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced
1 lb ground lamb
2 tbsp all-purpose flour
1 cup beef broth
1 tbsp tomato paste
1 tsp Worcestershire sauce
1 tsp fresh thyme leaves (or 1/2 tsp dried)
Salt and freshly ground black pepper to taste
1 cup frozen peas
2 lbs potatoes, peeled and quartered
4 tbsp unsalted butter
1/4 cup milk
1/2 cup grated cheddar cheese (optional)

Instructions

Preheat oven to 400°F (200°C).
Boil potatoes in salted water until tender, about 15-20 minutes. Drain and mash with butter and milk until smooth. Season with salt and pepper. Set aside.
While potatoes cook, heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery; cook until softened, about 8 minutes. Add garlic and cook 1 minute more.
Add ground lamb and cook, breaking it up, until browned. Drain excess fat if necessary.
Sprinkle flour over the meat and stir for 1 minute. Add beef broth, tomato paste, Worcestershire sauce, and thyme. Bring to a simmer and cook until thickened, about 5 minutes. Season with salt and pepper. Stir in frozen peas.
Transfer meat mixture to a 9x13-inch baking dish. Spread mashed potatoes evenly over the top. Use a fork to create ridges on the surface. Sprinkle with cheddar cheese if desired.
Bake for 20-25 minutes until the filling is bubbly and the top is golden. Let rest 5 minutes before serving.

Tips

For a lighter version, use ground turkey or chicken instead of lamb.
Make ahead: Assemble the pie, cover, and refrigerate up to 24 hours. Bake as directed, adding 10 minutes to the cook time.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

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