I perfected my Shepherds Pie With Cheese by finishing it with a hidden Parmesan potato crust and a simple make-ahead approach that’s ideal for the holiday table.
The first time I tried Shepherd’s Pie I fell in love and honestly I still get excited when its on the table. I’m a meat and potatoes kind of gal and this is basically the perfect combo of saucy ground lamb and creamy russet potatoes that somehow tastes both simple and a little fancy.
It’s as familiar as classic pot pies but cuts a bit cleaner at dinner parties, a real showstopper for holidays. I call mine Creamy Shepards Pie because it somehow gets better if you make it ahead and then reheat it the next day.
Ingredients
- Russet potatoes: Starchy, theyre great for fluffy mash; add carbs and fibre, creamy hearty base.
- Ground lamb: Rich protein, savory fat, earthy flavor; adds depth, not too lean.
- Butter: Adds richness; contributes saturated fat and flavor, makes mash indulgent.
- Parmesan cheese: Umami saltiness, a little protein and calcium; sharp finish for browning.
- Carrots: Sweet, add fiber and vitamin A, brighten filling with gentle natural sweetness.
- Frozen peas: Pop of sweetness and texture; add fiber, vitamins, green bursts.
- Tomato paste: Concentrated umami and acid; deepens flavor, adds savory slightly tangy backbone.
- Worcestershire sauce: Fermented tang, salty umami; small splash boosts savory complexity, not sweet.
Ingredient Quantities
- 2 lbs russet potatoes, peeled and cut into chunks (about 900 g)
- 4 tablespoons unsalted butter, divided (about 60 g)
- 1/3 cup grated Parmesan cheese (about 35 g)
- 1/3 cup whole milk or heavy cream (80 ml)
- 1 teaspoon kosher salt, plus more for boiling the potatoes
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 pound ground lamb (about 450 g), can sub ground beef if you prefer
- 1 medium yellow onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 tablespoons all-purpose flour
- 1 cup beef or lamb stock (240 ml)
- 1/2 cup frozen peas (about 75 g)
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1 bay leaf
- 1/4 cup red wine (optional, about 60 ml)
- 2 tablespoons chopped fresh parsley for garnish (optional)
How to Make this
1. Preheat oven to 400°F (200°C). Put the 2 lbs potatoes in a large pot, cover with cold water, add a big pinch of salt, bring to a boil and cook until fork tender, about 15-20 minutes.
2. While potatoes cook, heat 1 tablespoon olive oil in a large skillet over medium-high. Add 1 lb ground lamb and cook, breaking up, until browned. Scoop browned meat into a bowl and set aside, leaving drippings in the pan.
3. In the same skillet add the finely chopped onion and diced carrots to the drippings, cook until softened about 6-8 minutes. Stir in 2 minced garlic cloves and 2 tablespoons tomato paste, cook 1 minute.
4. Return the meat to the pan, stir in 1 tablespoon Worcestershire sauce and 2 tablespoons flour. Cook 1-2 minutes to get rid of the raw flour taste. If using the 1/4 cup red wine, pour it in now to deglaze and let it reduce a minute.
5. Add 1 cup beef or lamb stock, 1 teaspoon dried thyme (or 1 tablespoon fresh), and 1 bay leaf. Simmer until sauce thickens, about 8-10 minutes. Stir in 1/2 cup frozen peas near the end, season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, taste and adjust. Remove and discard the bay leaf.
6. Drain potatoes well, return to the pot. Mash with 3 tablespoons of the unsalted butter, 1/3 cup grated Parmesan, and 1/3 cup whole milk or heavy cream. Season with the reserved teaspoon kosher salt and 1/2 teaspoon pepper. Don’t overwork them, you want them creamy not gluey.
7. Spoon the meat filling into a 9×9 or similar baking dish, spread into an even layer. Dollop the mashed potatoes over the top and spread to cover, or fork them into swirls if you like a crispy edge.
8. Dot the top with the remaining 1 tablespoon butter and sprinkle a little extra Parmesan if you want. Bake for 20-25 minutes until bubbly and edges are browned. For a golden top, broil 2-3 minutes but watch it closely so it doesn’t burn.
9. Let rest 10 minutes, then sprinkle with 2 tablespoons chopped fresh parsley before serving. If making ahead, cool completely, cover and refrigerate up to 24 hours before baking; add 10-15 extra minutes if baking straight from the fridge.
Equipment Needed
1. Large pot for boiling the potatoes, big enough to cover them well
2. Large skillet or frying pan for browning the lamb and cooking the veggies
3. Colander to drain the potatoes well
4. Potato masher or ricer for a creamy mash (dont overwork them)
5. Medium mixing bowl to hold the browned meat or mix stuff in
6. 9 by 9 ovenproof baking dish or similar to assemble and bake in
7. Measuring cups and spoons for the milk, cheese, flour and seasonings
8. Wooden spoon or spatula for stirring and scraping the pan
FAQ
Shepherd’s Pie Recipe Substitutions and Variations
- Russet potatoes: swap with sweet potatoes (sweeter, holds shape), Yukon Golds (creamier, less starchy), or cauliflower mash for a low carb option
- Ground lamb: use ground beef (very similar texture), ground turkey or chicken (leaner), or chopped mushrooms plus cooked lentils for a vegetarian version
- Parmesan cheese: Pecorino Romano (saltier, sharper), aged Asiago or Manchego (good melting/grating alternatives), or nutritional yeast if you need vegan cheese flavor
- Whole milk or heavy cream: half and half for a middle ground, whole milk if you want lighter mash, or full fat coconut milk or unsweetened oat milk for dairy free creaminess
Pro Tips
1) Don’t overwork the mash. Drain the potatoes well then let them steam off in the warm pot a minute so they dry a bit, add warmed milk and melted butter, and mash gently with a ricer or hand masher. Use a blender or food processor and you’ll get gluey potatoes.
2) Brown the meat like it matters, because it does. Get the pan hot, don’t crowd it, and scrape up all those browned bits when you deglaze with wine or stock — that’s where most of the flavor lives. Season as you go so everything tastes balanced at the end.
3) Handle the flour and sauce carefully so you don’t get lumps or a pasty texture. Either sprinkle the flour on and cook it a minute before adding liquid, or whisk it into a little cold stock first to make a slurry. Then simmer enough to let the sauce reduce and concentrate.
4) Finish and make-ahead tricks: for a really golden top, broil for just a couple minutes but watch it, it burns fast. Let the casserole rest a bit before cutting so it sets, and if you make it ahead cool completely before covering and add extra bake time when you put it in from the fridge.
Shepherd’s Pie Recipe
My favorite Shepherd’s Pie Recipe
Equipment Needed:
1. Large pot for boiling the potatoes, big enough to cover them well
2. Large skillet or frying pan for browning the lamb and cooking the veggies
3. Colander to drain the potatoes well
4. Potato masher or ricer for a creamy mash (dont overwork them)
5. Medium mixing bowl to hold the browned meat or mix stuff in
6. 9 by 9 ovenproof baking dish or similar to assemble and bake in
7. Measuring cups and spoons for the milk, cheese, flour and seasonings
8. Wooden spoon or spatula for stirring and scraping the pan
Ingredients:
- 2 lbs russet potatoes, peeled and cut into chunks (about 900 g)
- 4 tablespoons unsalted butter, divided (about 60 g)
- 1/3 cup grated Parmesan cheese (about 35 g)
- 1/3 cup whole milk or heavy cream (80 ml)
- 1 teaspoon kosher salt, plus more for boiling the potatoes
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 pound ground lamb (about 450 g), can sub ground beef if you prefer
- 1 medium yellow onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 tablespoons all-purpose flour
- 1 cup beef or lamb stock (240 ml)
- 1/2 cup frozen peas (about 75 g)
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1 bay leaf
- 1/4 cup red wine (optional, about 60 ml)
- 2 tablespoons chopped fresh parsley for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Put the 2 lbs potatoes in a large pot, cover with cold water, add a big pinch of salt, bring to a boil and cook until fork tender, about 15-20 minutes.
2. While potatoes cook, heat 1 tablespoon olive oil in a large skillet over medium-high. Add 1 lb ground lamb and cook, breaking up, until browned. Scoop browned meat into a bowl and set aside, leaving drippings in the pan.
3. In the same skillet add the finely chopped onion and diced carrots to the drippings, cook until softened about 6-8 minutes. Stir in 2 minced garlic cloves and 2 tablespoons tomato paste, cook 1 minute.
4. Return the meat to the pan, stir in 1 tablespoon Worcestershire sauce and 2 tablespoons flour. Cook 1-2 minutes to get rid of the raw flour taste. If using the 1/4 cup red wine, pour it in now to deglaze and let it reduce a minute.
5. Add 1 cup beef or lamb stock, 1 teaspoon dried thyme (or 1 tablespoon fresh), and 1 bay leaf. Simmer until sauce thickens, about 8-10 minutes. Stir in 1/2 cup frozen peas near the end, season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, taste and adjust. Remove and discard the bay leaf.
6. Drain potatoes well, return to the pot. Mash with 3 tablespoons of the unsalted butter, 1/3 cup grated Parmesan, and 1/3 cup whole milk or heavy cream. Season with the reserved teaspoon kosher salt and 1/2 teaspoon pepper. Don’t overwork them, you want them creamy not gluey.
7. Spoon the meat filling into a 9×9 or similar baking dish, spread into an even layer. Dollop the mashed potatoes over the top and spread to cover, or fork them into swirls if you like a crispy edge.
8. Dot the top with the remaining 1 tablespoon butter and sprinkle a little extra Parmesan if you want. Bake for 20-25 minutes until bubbly and edges are browned. For a golden top, broil 2-3 minutes but watch it closely so it doesn’t burn.
9. Let rest 10 minutes, then sprinkle with 2 tablespoons chopped fresh parsley before serving. If making ahead, cool completely, cover and refrigerate up to 24 hours before baking; add 10-15 extra minutes if baking straight from the fridge.
