Shepherd's Pie

Name: Shepherd's Pie
Prep time: 25 min
Total time: 1 h 25 min
Yield: 6 - 8
Ingredients: 1/2 c. half-and-half; 1 large egg; 2 lb. russet potatoes, peeled and sliced 1/2 inch thick; Kosher salt and freshly ground black pepper; 4 tbsp. unsalted butter, cut into pieces; 2 tbsp. olive oil; 1 yellow onion, chopped; 2 carrots, chopped; 2 cloves garlic, chopped; 2 tbsp. tomato paste; 1 1/2 lb. ground lamb or 90% lean ground beef; 2 tbsp. all-purpose flour; 3/4 c. frozen peas; 3/4 c. chicken stock; 1 tbsp. Worcestershire sauce; Chopped flat-leaf parsley, for garnish

Mashed potatoes and ground lamb or beef together in one dish—nothing could be better.

By Charlyne MattoxPublished: Jan 7, 2026

3.4

7 Ratings

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shepherds pie with a serving on a plate beside it

Becky Luigart-Stayner for Country Living

Yields:

6 - 8

Prep Time:

25 mins

Total Time:

1 hr 25 mins

Cottage pie is made with ground beef, and shepherd's pie is made with ground lamb, and this dish works just as well with either. It originated in Britain as a way to stretch leftover meat. The egg in the potatoes provides them with a little structure when they bake.

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Ingredients

1/2 cup half-and-half
1 large egg
2 lb. russet potatoes, peeled and sliced 1/2 inch thick
Kosher salt and freshly ground black pepper
4 Tbsp. unsalted butter, cut into pieces
2 Tbsp. olive oil
1 yellow onion, chopped
2 carrots, chopped
2 cloves garlic, chopped
2 Tbsp. tomato paste
1 1/2 lb. ground lamb or 90% lean ground beef
2 Tbsp. all-purpose flour
3/4 cup frozen peas
3/4 cup chicken stock
1 Tbsp. Worcestershire sauce
Chopped flat-leaf parsley, for garnish

Directions

1. Step 1Preheat oven to 450°F with the rack in the top position. Whisk together half-and-half and egg in a bowl. Bring potatoes to a boil in a large pot of salted water. Reduce heat and simmer until very tender, 8 to 10 minutes; drain and return to the pot. Add butter and half-and-half mixture. Mash until very smooth. Season with salt and pepper.
2. Step 2Meanwhile, heat oil in a 10-inch cast-iron skillet over medium heat. Add onion and carrots. Season with salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes. Add garlic and cook, stirring, 30 seconds. Add tomato paste and cook, stirring, until starting to darken, 1 to 2 minutes. Add ground beef and cook, breaking it up with a wooden spoon, until no longer pink, 3 to 5 minutes. Add flour and cook, stirring, 30 seconds. Add peas, stock, and Worcestershire sauce. Cook, stirring occasionally, until slightly thickened, 1 to 2 minutes. Top with mashed potatoes.
3. Step 3Bake until bubbling, 10 to 12 minutes. Switch oven to broil and broil until the potatoes start to turn golden brown, 1 to 2 minutes. Cool 10 minutes before serving. Garnish with parsley.