Classic Shepherd's Pie with Lamb, Carrots and Peas

Name: Classic Shepherd's Pie with Lamb, Carrots and Peas
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 2½ lb (1130 g) Yukon Gold potatoes, peeled and cut into 1½-inch (4 cm) chunks; 1 tbsp (18 g) kosher salt, for the potato cooking water; 4 tbsp (57 g) unsalted butter, at room temperature, cut into pieces; ½ cup (120 ml) whole milk, warmed; 1 yolk (18 g) large egg yolk, at room temperature, lightly beaten; ½ tsp (3 g) kosher salt, for seasoning the mash, plus more to taste; ¼ tsp (½ g) freshly ground black pepper; 1 tbsp (15 ml) olive oil; 1½ lb (680 g) ground lamb, at room temperature, broken into chunks; 1 large (250 g) yellow onion, peeled and finely diced (¼-inch / 6 mm); 3 medium (250 g) carrots, peeled and cut into ¼-inch (6 mm) dice; 3 cloves (12 g) garlic cloves, minced; 2 tbsp (32 g) tomato paste; 2 tbsp (16 g) all-purpose flour; 1¼ cup (300 ml) low-sodium beef or lamb stock, at room temperature or warm; 1 tbsp (15 ml) Worcestershire sauce; 1 tbsp (3 g) fresh thyme leaves, stripped from stems (or 1 tsp dried); 1 tsp (2 g) fresh rosemary, finely chopped; 1 tsp (6 g) kosher salt, plus more to taste; ½ tsp (1 g) freshly ground black pepper; 1 cup (140 g) frozen peas, no need to thaw; 1 tbsp (14 g) unsalted butter, melted, for brushing (optional)

From the MyKitchenBank Kitchen

A true shepherd's pie: savory ground lamb simmered with onion, carrots, and peas in a rich gravy, topped with fluffy butter-and-egg-yolk mashed potatoes and baked until the ridges are golden and crisp.

Prep: 30 min
Cook: 1 hr 15 min
Wait: 15 min
Total: 2 hr
Makes: 1 pie (6 generous servings)

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Ingredients

6 servings

For the mashed potato topping
2½ lb (1130 g) Yukon Gold potatoes, peeled and cut into 1½-inch (4 cm) chunks
1 tbsp (18 g) kosher salt, for the potato cooking water
4 tbsp (57 g) unsalted butter, at room temperature, cut into pieces
½ cup (120 ml) whole milk, warmed
1 yolk (18 g) large egg yolk, at room temperature, lightly beaten
½ tsp (3 g) kosher salt, for seasoning the mash, plus more to taste
¼ tsp (0.5 g) freshly ground black pepper
For the lamb filling
1 tbsp (15 ml) olive oil
1½ lb (680 g) ground lamb, at room temperature, broken into chunks
1 large (250 g) yellow onion, peeled and finely diced (¼-inch / 6 mm)
3 medium (250 g) carrots, peeled and cut into ¼-inch (6 mm) dice
3 cloves (12 g) garlic cloves, minced
2 tbsp (32 g) tomato paste
2 tbsp (16 g) all-purpose flour
1¼ cup (300 ml) low-sodium beef or lamb stock, at room temperature or warm
1 tbsp (15 ml) Worcestershire sauce
1 tbsp (3 g) fresh thyme leaves, stripped from stems (or 1 tsp dried)
1 tsp (2 g) fresh rosemary, finely chopped
1 tsp (6 g) kosher salt, plus more to taste
½ tsp (1 g) freshly ground black pepper
1 cup (140 g) frozen peas, no need to thaw
For the topping finish
1 tbsp (14 g) unsalted butter, melted, for brushing (optional)

Equipment (6)

3-quart (2.8 L) or 9×13-inch (23×33 cm) baking dish, about 2½ inches (6 cm) deep
Large pot (5–6 quart / 5 L) for boiling potatoes
12-inch (30 cm) deep skillet or Dutch oven with lid
Potato masher or ricer
Rimmed baking sheet
Fork for making ridges on the topping

Steps

Before you start

Read the timing: the potatoes and the lamb filling cook at the same time, so start the potatoes first and work on the filling while they boil.
Set the oven rack in the upper third and place a rimmed baking sheet on the rack below to catch drips.
Let the butter and egg yolk come to room temperature for easier, smoother mashing, and warm the milk before you mash.
Use true ground lamb (shepherd's pie is made with lamb; with beef it is cottage pie).

1
Boil the potatoes
- Put the potato chunks in a large pot and add cold water to cover by 1 inch (2.5 cm).
- Add the 1 tbsp salt for the water.
- Bring to a boil over high heat, then reduce to medium so it simmers steadily.
- Cook 15–20 minutes.
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Ready when: A knife slides into the center of a chunk with no resistance and the edges just begin to crumble.
Tip: Start in cold water so the potatoes cook evenly from outside to center.
2
Brown the lamb
- Meanwhile, heat the olive oil in a 12-inch (30 cm) deep skillet over medium-high heat until shimmering.
- Add the lamb in an even layer and cook, breaking it up with a wooden spoon, 7–8 minutes.
- Use a spoon to remove all but about 2 tablespoons of the rendered fat and discard it.
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Ready when: No pink remains and the lamb is browned in spots with small, crumbly pieces.
Tip: Don't stir constantly; letting the meat sit for a minute at a time gives better browning.
3
Soften the vegetables
- Add the onion and carrots to the lamb with the 1 tsp filling salt and ½ tsp pepper.
- Cook over medium heat, stirring often, 6–8 minutes.
- Add the garlic and cook 1 minute more, until fragrant.
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Ready when: Onion is translucent and soft, and carrots have begun to tenderize at the edges.
4
Build the gravy
- Stir in the tomato paste and cook 1 minute, until it darkens slightly.
- Sprinkle the flour over the meat and stir for 1 minute so no dry flour remains.
- Slowly pour in the stock, stirring and scraping up the browned bits.
- Add the Worcestershire, thyme and rosemary.
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Ready when: Tomato paste turns brick-red and the mixture looks pasty with no white flour streaks.
5
Simmer the filling
- Bring to a boil, then reduce to medium-low.
- Simmer uncovered, stirring occasionally, 12–15 minutes.
- Stir in the frozen peas and cook 2 minutes.
- Taste and add salt if needed.
- Remove from the heat.
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Ready when: The gravy is thick enough that a spoon dragged across the pan leaves a trail that closes slowly, and carrots are tender when bitten.
Tip: A thick filling matters: a loose one will bubble up through and soften the potato topping.
6
Mash the potatoesOven 400°F / 205°C
- Preheat the oven to 400°F (200°C).
- Drain the potatoes well and return them to the hot pot over low heat for 1 minute to steam off moisture.
- Remove from heat, add the room-temperature butter, and mash until mostly smooth.
- Stir in the warm milk, ½ tsp salt and the pepper, then beat in the egg yolk until combined.
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Ready when: The mash is smooth, fluffy and holds a soft peak on the spoon, not wet or gluey.
Tip: Mash by hand, not in a food processor or mixer, which makes potatoes gummy.
7
Assemble the pie
- Spread the lamb filling in an even layer in the baking dish.
- Dollop the mashed potatoes over the top in spoonfuls, then spread gently to the edges to seal in the filling.
- Drag a fork across the surface to create ridges.
- Brush with the melted butter if using.
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Ready when: Potato covers the filling completely, touching the dish edges all around.
Tip: Dollop first rather than pouring; spreading from the edges inward keeps the filling from mixing into the mash.
8
Bake until goldenOven 400°F / 205°C
- Set the dish on the upper rack with a rimmed baking sheet on the rack below.
- Bake at 400°F (200°C) for 25–30 minutes.
- If the top isn't as brown as you like, broil on high for 1–2 minutes, watching closely.
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Ready when: Gravy bubbles at the edges and the ridges are deep golden brown. The filling reaches 165°F (74°C) in the center.
9
Rest and serve
- Let the pie rest on a wire rack 10–15 minutes so the gravy sets.
- Scoop out portions with a large spoon and serve hot.
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Ready when: The bubbling has stopped and a spoon cuts through cleanly.

Good to know

Tips

Drain the potatoes thoroughly and steam-dry them in the pot for a fluffy, not watery, mash.
Pour off excess lamb fat after browning; lamb is fattier than beef and can make the gravy greasy.
Let the filling cool for about 10 minutes before topping if you have time, so the potatoes sit on top rather than sinking.
Ridges made with a fork brown and crisp more than a flat surface.

Make ahead

Assemble the pie through step 7, cover tightly, and refrigerate up to 24 hours. Bake straight from the fridge at 400°F (200°C) for 40–45 minutes, until bubbling and the center reaches 165°F (74°C). The filling alone can be made up to 2 days ahead.

Storage & reheating

Room temperature: no more than 2 hours. Refrigerator: covered, up to 4 days. Freezer: wrap tightly, up to 3 months; thaw overnight in the fridge. Reheat portions at 350°F (175°C) covered with foil for 20–25 minutes (45 minutes for a whole pie), uncovering for the last 10 minutes, until steaming hot (165°F / 74°C). Microwave single portions 2–3 minutes.

Substitutions

ground lamb → ground beef (80/20). This makes a cottage pie rather than shepherd's pie; the method is the same.
low-sodium beef or lamb stock → chicken stock plus 1 tsp soy sauce. Adds savory depth if you have no beef or lamb stock.
Yukon Gold potatoes → russet potatoes. Fluffier but drier; add an extra tablespoon or two of warm milk.
all-purpose flour → 1 tbsp cornstarch mixed with 2 tbsp cold stock. Gluten-free thickener; stir in at step 5 and simmer 2 minutes.