Easy Shepherd's Pie | Shepherd's Pie
Make homemade Shepherd's Pie with ground lamb, vegetables, and creamy mashed potatoes. Easy recipe that's perfect for weeknight dinners and meal prep.
Ingredients
- 2.25 pounds ground lamb
- 3 tablespoons olive oil, divided
- 2 medium yellow onions, finely diced
- 3 medium carrots, diced into small pieces
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1.25 cups beef or lamb stock
- 1.5 tablespoons Worcestershire sauce
- 1.5 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- 3 pounds russet potatoes, peeled and cut into chunks
- 5 tablespoons unsalted butter
- 0.75 cup whole milk, warmed
- 1.5 cups frozen peas
- 1 teaspoon kosher salt, plus more to taste
- 0.5 teaspoon freshly cracked black pepper, plus more to taste
Instructions
- 1
Peel and chop the russet potatoes into 1.5-inch chunks, then place them in a large pot of cold salted water and bring to a boil over high heat.
- 2
While the potatoes cook, heat 1.5 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
- 3
Working in two batches to avoid crowding the pan, brown the ground lamb for 4-5 minutes per batch, breaking it apart with a wooden spoon as it cooks, then transfer the browned meat to a plate.
- 4
Return the skillet to medium heat and add the remaining 1.5 tablespoons of olive oil, then sauté the diced yellow onions and carrots together until softened and translucent, about 7 minutes.
- 5
Stir in the minced garlic and cook until fragrant, about 1 minute, then add the tomato paste and stir constantly for 2 minutes to caramelize slightly.
- 6
Deglaze the skillet by pouring in the beef stock while scraping up any browned bits from the bottom, then return the cooked lamb to the pan.
- 7
Stir in the Worcestershire sauce, fresh thyme, salt, and pepper, then simmer gently for 15 minutes to allow the flavors to meld and the sauce to reduce slightly.
- 8
Fold in the frozen peas during the final 2 minutes of simmering, then taste and adjust seasonings as needed before removing from heat.
- 9
Drain the now-tender potatoes thoroughly in a colander, then return them to the same pot.
- 10
Add the warm milk and unsalted butter to the hot potatoes and mash vigorously until smooth and creamy, with just a few small lumps remaining.
- 11
Transfer the meat mixture to a 9x13-inch baking dish, spreading it in an even layer about 1.5 inches thick.
- 12
Allow the meat filling to cool for 5 minutes, then spread or pipe the mashed potato topping evenly over the surface, creating texture with the back of a fork or piping bag for better browning.
- 13
Bake in a preheated 375°F oven for 25-30 minutes until the potato topping is golden brown and the filling is heated through and bubbling slightly at the edges.
- 14
Remove from the oven and let the pie rest for 10 minutes before serving to allow the layers to set slightly for cleaner portions.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| ground lamb | ground beef | Lamb can be pricey and harder to find; beef is more accessible and delivers similar savory depth with a slightly milder flavor |
| 5 tablespoons butter | 3 tablespoons butter plus 2 tablespoons extra-virgin olive oil | Reduces saturated fat while maintaining creaminess through the olive oil's richness and better monounsaturated fat profile |
| 0.75 cup whole milk | 0.75 cup unsweetened plant-based milk or low-fat Greek yogurt mixed with milk | Dairy-free option adds protein if using yogurt, or accommodates lactose sensitivity while keeping mashed potatoes creamy |
| russet potatoes | 50% russet and 50% cauliflower florets | Adds fiber and reduces overall carbohydrate density while maintaining creamy texture and volume |
| 2 tablespoons tomato paste | 3 tablespoons tomato paste plus 1 tablespoon balsamic vinegar | Deepens umami complexity and adds subtle sweetness from the vinegar, enhancing savory depth naturally |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 698 |
| Total Fat | 32g |
| Saturated Fat | 12g |
| Cholesterol | 118mg |
| Sodium | 665mg |
| Carbohydrates | 54g |
| Fiber | 9g |
| Sugar | 6g |
| Protein | 47g |
Nutrition Comparison
| Classic | Metabolic Health | Healthier | |
|---|---|---|---|
| Calories | 698 | 385 | 485 |
| Protein | 47g | 32g | 38g |
| Carbs | 54g | 18g | 42g |
| Fat | 32g | 22g | 18g |
| Fiber | 9g | 7g | 8g |
| Sugar | 6g | - | - |
| Health Scores | |||
| Gut Health | 7/10 | 9/10 | 8/10 |
| Anti-Inflammatory | 7/10 | 9/10 | 8/10 |
| Blood Sugar | 6/10 | 9/10 | 8/10 |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
