clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
overhead shot of Shepherd's PIe, with a corner scooped out showing the filling

Shepherd’s Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Hearty and satisfying, Shepherd’s Pie is the perfect warm and comforting dinner on a cold evening. Ground beef and lamb, root vegetables and mushrooms are simmered in a rich sauce of beef broth, tomato paste, herbs and spices. Topped with creamy mashed potatoes, it’s baked until all the flavors meld together into a perfect blend of earthy, deep deliciousness that will please even the pickiest of eaters!

  • Yield: 5 to 6 Servings 1x


  • 1 tablespoon olive or vegetable oil
  • 3 large celery ribs (including leaves), chopped
  • 2 medium to large carrots, chopped
  • 1 medium yellow 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
  • Kosher salt, to taste
  • 1 tablespoon chopped fresh sage, or more to taste
  • 1 tablespoon fresh thyme leaves, or more to taste
  • 1 cup beef stock or broth
  • 1/4 cup tomato paste
  • 1 teaspoon Worcestershire sauce
  • 3/4 to 1 teaspoon Maggi seasoning – see Note below
  • few dashes cinnamon
  • Dash allspice
  • 1 tablespoon all-purpose flour
  • Fresh ground black pepper, to taste
  • 3 to 4 cups prepared Mashed Potatoes with Parsley and Chives (around 1/2 recipe), at room temperature
  • Chopped fresh parsley and chives, for garnish (optional)


  1. Preheat oven to 375 degrees. Oil a 7 by 11-inch (or 10-inch round) baking dish.
  2. In a large skillet or sauté pan, heat olive oil over medium heat. Add celery, carrots, onion and garlic and cook, stirring occasionally, until vegetables are starting to soften.
  3. Stir in mushrooms, ground lamb and ground beef. Sprinkle with kosher salt. Continue cooking, stirring occasionally, breaking up beef into small pieces, until beef is cooked through and no longer pink.
  4. Stir in thyme and sage and cook for 2 more minutes.
  5. Stir in beef stock, tomato paste, Worcestershire sauce, Maggi seasoning, cinnamon and allspice. Bring to a boil; reduce heat to medium-low and continue simmering for 5 minutes.
  6. Sift flour over top; stir to combine and continue cooking for 3 minutes, or until it starts to thicken. Season to taste with salt and pepper. Adjust other seasonings (herbs, Maggi, cinnamon, allspice) to taste.
  7. Spoon filling evenly into prepared baking dish. Place spoonfuls of prepared potatoes over top; smooth top with a spatula. If desired, drag a fork lightly through the potatoes to decorate.
  8. 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.
  9. If desired, garnish with chopped parsley and chives. Serve immediately.


Note on Maggi seasoning: this liquid seasoning is available in Mexican markets and some larger grocery stores, usually in the Asian or Mexican foods aisle. Can substitute 1/2 teaspoon soy and 1/2 teaspoon Worcestershire sauce for 1 teaspoon Maggi.

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.

  • Author: Lee Clayton Roper
  • Category: Main Dish, Comfort Food
  • Method: Bake
  • Cuisine: English, Irish