Shepherd's Pie (Easy, Traditional Recipe)

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This is a classic, Irish Shepherd's Pie made with savory ground lamb (or beef) simmered in a Guinness stout gravy, topped with rich, cheesy mashed potatoes, and baked until golden. 

 

Why you'll love this version

• True shepherd's pie (with lamb): I use ground lamb for authentic flavor and generously season it with rosemary, thyme, and Worcestershire. However, you can use ground beef or a 50/50 blend of lamb & beef without making any changes to my recipe!
• Guinness gravy: I reduce stout with beef stock and tomato paste for a deep, restaurant-quality sauce that's glossy (thanks to a touch of flour) without being gloopy.
• Cheddar-yolk mash topper: I fold in egg yolks and sharp cheddar so the mash bakes up plush yet sliceable - no sliding off when you serve.
• Beautiful presentation: I use an ice-cream scoop to shape the mashed potatoes into little domes, then tile them over the filling; they bake into golden, restaurant-worthy mounds with lightly crisped peaks. It's faster, neater, and way prettier than the usual rustic mashed potato smear.
• Perfect for meal prep and totally freezer-friendly: This authentic Irish Shepherd's Pie is classic comfort food that tastes even better the next day - ideal for make-ahead weeknights, cold-weather dinners, game day, St. Patrick's Day, or casual entertaining.

What's the difference between Shepherd's and Cottage Pie?

Shepherd's uses lamb; Cottage uses beef. Same technique, different protein. This recipe is authentic to shepherd's because it features lamb.

Origins of Shepherd's Pie

Shepherd's pie traces its roots to the British Isles - especially Ireland, England, and Scotland - as a frugal way to reuse leftover roasted meat under a "crust" of potatoes. After potatoes became widely available in the late 1700s, home cooks topped minced meat with mashed potatoes and baked it until browned for dinner.

The earliest name was "cottage pie" (any meat); by the mid-1800s, "shepherd's pie" emerged to mean the lamb version (shepherds… lamb), while "cottage pie" stuck to beef.

It evolved into a pub classic with gravy, onions, carrots, and a crisped mash. Modern variations like Guinness in the gravy or cheddar in the potatoes are nods to Irish flavors while keeping the dish's cozy, no-waste roots.

Main Ingredients & Substitutions

• Ground lamb: Classic and "authentic." If lamb isn't your thing, sub ground beef for cottage pie, or do a 50/50 lamb-beef blend to mellow flavor. You can also use ground turkey, pork, or a mix of everything to replace or supplement the lamb.
• Guinness stout: I use 1 cup, which adds depth and slight bitterness that balances the fat. You can swap with another stout or a dark ale.  If you want to skip the alcohol, use extra beef stock, 1 teaspoon malt or balsamic vinegar, and a teaspoon of cocoa for color.
• Potatoes: You can use either Russet or Yukon Gold. Russets bake up fluffier; Yukon Gold gives a naturally buttery texture. Either works.
• Milk: Use cream, half-and-half, or a non-dairy milk for the mashed potatoes.
• Cheese: Swap sharp cheddar with any flavorful cheese like Gruyère, fontina, Parmesan, or aged gouda.
• Stock: Use chicken or vegetable stock instead of beef if needed.
• Veg base: Onion, carrot, celery are the classic flavor foundation. Chop small so everything cooks evenly.
• Peas (or peas + corn): Add at the end so they stay bright and sweet.
• Herbs: Dried thyme and rosemary can replace fresh if necessary (use 1 teaspoon dried thyme and ½ teaspoon dried rosemary).

Best Meat for Shepherd's Pie

Traditionally, it's lamb, which is why it's called Shepherd's pie. I prefer ground lamb with about 15-20% fat (often labeled 80/20) because it browns beautifully and has that distinct, slightly sweet, "pub" flavor that pairs perfectly with rosemary, thyme, and Worcestershire.

Best Shepherd's Pie Protein Swaps

• Beef (Cottage Pie): Go 85/15 for rich flavor without greasiness. It's the classic alternative.
• Half lamb, half beef (50/50): My top compromise, as it mellows the lamb flavor.
• Turkey (93%) or chicken: Lean but mild. I recommend adding 1-2 tablespoons of butter or olive oil and extra umami (or add soy or Worcestershire sauce) to keep it from tasting flat.
• Meatless option: Finely chop mushrooms (I recommend "meaty" portobellos) and brown them hard; great texture and flavor.

Variations

• Veggie Forward: Fold roasted root vegetables (parsnips, turnips, or sweet potatoes) into the filling for extra sweetness and texture.
• Spicy: Add a finely chopped chili, ½ teaspoon smoked paprika or cayenne powder to the filling for a gentle heat kick.
• Mushroom Variation: Though not traditional, you can include sautéed mushrooms in the filling for a deeper umami flavor.
• Crispy Potato Variation: Mix a handful of panko breadcrumbs on top of the mashed potatoes before baking for a crunchy topping.
• Cottage pie version: swap ground lamb for ground beef.

What to Serve with Shepherd's Pie

I like to keep sides simple since this is already a complete casserole-style meal. If you're planning a St. Patrick's Day menu, this easy dinner pairs especially well with simple roasted veggies and a bright salad. Here are my favorites: 

• Garlic Green Beans with Lemon and Parmesan
• Apple Spinach Salad
• Tomato Cucumber Avocado Salad with Basil Pesto
• Beet and Mandarin Orange Salad with Spinach and Honey-Mustard Dressing
• Roasted Sweet Potatoes with Broccoli
• Roasted Brussels Sprouts with Bacon
• Garlic Butter Dinner Rolls
• Bacon and Cheddar Savory Scones

More Comfort Food Dinners

• Beef Bourguignon (French Red-Wine Beef Stew)
• Puff Pastry Chicken Pot Pie
• Braised Short Ribs with Red Wine, Mushrooms, and Polenta
• Apple Cider Braised Pork Shoulder

How to Make Shepherd's Pie (Step-by-Step Photos)

This is a recipe overview. Find the complete instructions + ingredient amounts in the recipe card above (scroll up).

• Make mashed potatoes: Heat oven to 425°F and line a baking sheet. Boil potatoes in salted water until very tender (10-15 min); drain and return to pot. Mash with butter, then fold in milk, egg yolks, nutmeg, and half the cheddar. Season well-the mash should be thick and stiff.

• Make lamb filling: In an oven-safe skillet, heat oil and brown lamb (12-15 min); drain excess fat, leaving about 2 Tbsp. Add onion, carrot, and celery (5 min). Stir in garlic, tomato paste, thyme, and rosemary (1 min). Add flour (1 min), then whisk in Guinness, beef stock, and Worcestershire; season and simmer until thick (5-8 min). Stir in peas.

• Assemble and bake: Dollop mash over filling, top with remaining cheddar, and bake 20-25 min (set skillet on baking sheet) until golden and bubbling. Rest 5 min, garnish with parsley, and serve.