I created this Shepard’s Pie recipe one night when I was looking for something to do with leftover Mashed Potatoes with Parsley and Chives. It was a cold, snowy night in Denver, and comfort food seemed the perfect thing to warm us up! Robert loves this flavorful, hearty dish. I make it with a mixture of ground lamb and ground beef. The British will tell you that it must be made with ground lamb to be called Shepard’s Pie; if made only with ground beef, technically it should be called Cottage Pie. I encourage you to make it with my mashed potato recipe because the green flecks (from the parsley and chives) in the potatoes add both color and interest to the finished dish. Enjoy!

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Shepards pie topped with mashed potatoes in a pewter baking dish

Shepard’s Pie

  • Author: By Lee Clayton Roper
  • Yield: 4 to 5 Servings 1x
  • Category: Main Dish, Dinners, Comfort Food


  • 1 tablespoon olive oil
  • 4 large celery ribs (including leaves), chopped
  • 2 medium to large carrots, chopped
  • 1 medium onion, chopped
  • 4 garlic cloves, chopped
  • 8 ounces baby bella (or crimini) mushrooms, stems removed and discarded, caps sliced and cut in half
  • 1/2 pound ground lamb
  • 1/2 pound ground beef
  • 2 teaspoons chopped fresh sage
  • 2 teaspoons fresh thyme leaves
  • 1 cup beef stock or broth
  • 1/4 cup tomato paste
  • 1 teaspoon Worcestershire sauce
  • 3/4 to 1 teaspoon Maggi seasoning*
  • few dashes cinnamon
  • Dash allspice
  • Kosher salt, to taste
  • Fresh ground black pepper, to taste
  • 3 to 4 cups prepared Mashed Potatoes with Parsley and Chives (around 1/2 recipe), at room temperature


  1. Preheat oven to 375 degrees. Oil a 7 by 11-inch baking dish.
  2. In a large skillet or sauté pan, heat the olive oil over medium heat. Add the celery, carrots, onion and garlic and cook, stirring occasionally, until the vegetables are starting to soften.
  3. Stir in the mushrooms, ground lamb and ground beef. Continue cooking, stirring occasionally, breaking up the beef into small pieces, until the beef is cooked through and no longer pink.
  4. Stir in the thyme and sage and cook for 2 more minutes.
  5. Stir in the beef stock, tomato paste, Worcestershire sauce, Magi seasoning, cinnamon and allspice. Reduce heat to medium-low and continue cooking for 5 minutes. Season to taste with salt and pepper. Adjust other seasonings (herbs, Magi, cinnamon, allspice) to taste.
  6. Spoon evenly into prepared baking dish. Spread prepared potatoes over the top. Bake for 30 minutes or until filling is bubbly and potatoes are hot. If the potatoes aren’t browned at all, switch the oven over to broil and continue cooking for 3 to 4 minutes, just until they start to brown. Serve immediately.


*Available in specialty stores and many major grocery stores, usually in the Mexican or Asian foods section.

Make ahead: Can be prepared but not baked earlier in the day, covered and refrigerated. Bring to room temperature before baking. May need to increase cooking time a bit.


Lee Clayton Roper


I’m Lee Clayton Roper, and I’m passionate about making cooking and entertaining easy, elegant and fun. Here you’ll find scrumptious recipes, helpful tips and seasonal menus that will spark inspiration in your kitchen!
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Access more recipes in Lee's award-winning book, Fresh Tastes!

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