This cozy and delicious Shepherd’s Pie makes a wonderful family friendly meal that’s perfect for making ahead. Creamy cheddar mashed potatoes are blanketed over a hearty and fragrant lamb filling. The best Irish comfort food!
I’m excited to share this warm and cozy Irish recipe. This is comfort food at its finest with fluffy mashed potatoes and rich, flavorful lamb and vegetable filling. Serve it as a special occasion family meal, for company, or simply as a delicious weeknight dinner.
When my husband and I went on our honeymoon to Ireland, one of the things we loved most was the FOOD. We visited restaurants all over Galway, Killarney, Dublin, and around the Ring of Kerry. We especially loved their lamb, lamb stew, fish, boxty, Irish breakfasts, and of course, Shepherd’s Pie!
This one is from a pub overlooking the water near the Ring of Kerry.
Of course, I always love making Irish food at home, as well, and this recipe is always a treat since everyone in the family loves it. It always comes out so flavorful from the lamb and herbs in the filling. The potatoes are creamy and slightly cheesy from the cheddar. The two layers make a dreamy combination and when I make this meal there are usually no leftovers.
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How to make the Potato Topping
There are two parts to this recipe: the potato topping and the lamb filling. To save a bit of time, I typically start with my potatoes so I can make the filling while they cook.
The potato topping is simply creamy cheesy mashed potatoes that cover the pie filling like a soft, fluffy blanket. Mmmm… It really is as yummy as it sounds.
Boil peeled and chopped gold potatoes and cook until very tender. Mash them with warm milk and butter. Season with salt, pepper, and paprika, and then stir in the cheddar cheese.
How to make The Shepherd’s Pie Filling
While the potatoes are boiling, you can get started on the filling. First, brown the lamb and set it aside. In the same pan, sauté the chopped veggies until tender. Next, add the flour and stir until incorporated. Pour in the wine and let everything sizzle for a few seconds, then add the broth, fresh rosemary, thyme, Worcestershire, tomato paste, ketchup, salt, pepper and the previously browned lamb. Simmer the mixture for about 15-20 minutes. Now the filling is flavorful and rich – perfect for baking with a fluffy potato blanket on top!
Where should I bake my shepherd’s pie?
Once you have the filling and the mashed potatoes you are ready to assemble the pie. But first you must choose where to bake it. You have a few options where you can bake this delicious dish. An easy way is to just bake everything in the same cast iron pan or cast iron pot where you prepared the filling. Spread the potatoes on top and bake. Another option is to use a 12 inch oval baking dish like shown in the picture, or a 10 inch round baking dish. As long as the dish is oven safe you are good to go!
The perfect make ahead meal
Shepherd’s pie makes a wonderful prep ahead meal – you can assemble the pie, cover, and simply place in the fridge until meal time. This is exactly what I do as I usually have limited time before dinner and it is just easier to cook in the morning so that the kitchen is easier to clean in the evening after dinner. This Shepherd’s pie will also make a wonderful meal to serve to guests because you can prep it ahead and bake right before you’re ready to sit down for dinner. While it bakes you can make a quick side, if you want!
I hope you enjoy this recipe and let me know below in the comments how it came out. I always LOVE to hear from you. It’s one of the best parts of sharing recipes on my blog! 🙂
Other Recipes You Might Like
- Italian Slow Cooker Meatballs – a family favorite meal that’s cozy and delicious
- Roasted Cauliflower Potato Soup with Parmesan – a creamy, cheesy, and healthy soup
- Easy Slow Cooker Chili – a family favorite recipe all in the slow cooker
The Best Shepherd’s Pie
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
Description
This cozy and delicious Shepherd’s Pie makes a wonderful family friendly meal that’s perfect for making ahead. Creamy cheddar mashed potatoes are blanketed over a hearty and fragrant lamb filling. The best Irish comfort food!
Ingredients
Mashed Potatoes:
- 1.5 lb gold potatoes, peeled and cut into inch-sized pieces
- 2 Tbsp unsalted butter, softened
- 1/2 cup whole milk, gently warmed in the microwave
- 1/4 tsp smoked paprika
- Sea salt and black pepper, to taste
- 1/2 cup cheddar cheese, shredded
Shepherd’s Pie filling:
- Drizzle of vegetable oil (avocado, olive, etc)
- 1 lb ground lamb
- 2 medium carrots, finely chopped
- 2 medium celery stalk, finely chopped
- 1 medium sweet onion, finely chopped
- 4 oz mushrooms, finely chopped
- 2 garlic cloves, crushed and finely chopped
- 2 Tbsp all purpose flour
- 1/4 cup good quality red wine
- 1 cup beef bone broth or chicken broth
- Few sprigs fresh rosemary
- Few sprigs fresh thyme*
- 1 Tbsp Worcestershire sauce
- 1 Tbsp Tomato paste
- 2 Tbsp ketchup
- 1/2 tsp sea salt, plus more to taste
- 1/4 tsp ground black pepper, plus more to taste
Instructions
Make the Mashed Potatoes:
- Place peeled, cut potatoes in a medium pot or saucepan and cover with cold water. Add a few large pinches of sea salt to the pot. Cook over high heat until water begins to boil, then cover and lower the heat to medium/low and simmer for 15 minutes, or until potatoes are very tender. While potatoes are cooking, start making the meat filling.
- Drain potatoes. Add warm milk, butter, paprika, salt, and pepper to taste. Mash with a potato masher. Mix in the cheddar cheese and keep warm until ready to assemble the pie.
Make the Filling:
- Heat a large cast iron skillet or oven safe pot over medium/high heat and drizzle some vegetable oil. Add the lamb and cook, breaking up the meat with a wooden spoon, until the meat is nicely browned, about 5-6 min. Move to a plate lined with paper towels and set aside.
- Preheat oven to 400°F. Drain some of the grease from your pan if needed, reserving enough to coat the bottom of the pan. Add chopped carrot, celery, onion, mushrooms, and a pinch of salt and pepper to the pan and cook on medium high heat, stirring often until vegetables are tender, about 7 minutes. Add garlic, stir, and cook until fragrant, about 30 seconds. Sprinkle flour over the vegetables and stir until everything is coated and no longer white, about a minute. Pour in the wine and let it sizzle and reduce for a few seconds, then add the broth.
- Transfer the meat back into the skillet and add rosemary, thyme, Worcestershire, tomato paste, ketchup, salt, and pepper. Lower the heat to low, cover, and simmer for 15 minutes. Take out the rosemary and thyme sprigs and proceed with assembling the pie.
Assembling the Shepherd’s Pie:
- If using cast iron pan/pot: Spread the mashed potatoes evenly over the meat filling.
- If using a glass or ceramic baking dish: Spread the meat mixture into an even layer in a 10 inch round glass baking dish or 12 inch oval baking dish. Spread the potatoes evenly over the meat layer.
- Using a fork or spoon, make a design in the potatoes (optional). Bake for 20-30 min or until the mixture bubbles and the potatoes are golden. Enjoy!
Notes
Before starting, I like to make sure all my ingredients are chopped and measured out. The cooking goes quickly so it’s best to have everything prepared ahead. Chopping the veggies the night before cooking also works wonderfully too!
If fresh thyme isn’t available use 1/2 tsp dry thyme. I recommend grinding it with a mortar and pestle for best flavor and texture.
This is the perfect make ahead dish. I usually prepare it in the morning and bake right before serving.
Leftover Shepherd’s Pie will keep well in the fridge for up to 4 days.
- Prep Time: 15 min
- Cook Time: 55 min
- Category: Dinner
- Method: Bake
- Cuisine: Irish
I have heard so much about this dish that you make. NOW I will try it.
It is as delicious as it looks. I can’t wait to hear how it came out!!