Shepherd’s Pie Recipe – Classic & Vegetarian Versions for a Farm Fresh Hearty Meal

Shepherd’s Pie is a traditional British dish that dates back to the late 18th century, created as a way to use leftover roasted meat. Traditionally made with ground lamb (the beef version is known as Cottage Pie), it features a savory filling topped with creamy mashed potatoes, baked until golden. The vegetarian version below swaps meat for lentils and beets, offering the same hearty texture with a deep, earthy flavor. A simple, economical meal that embodies thoughtful resourcefulness, Shepherd’s Pie has endured as a beloved staple in Irish and British cuisine today.

Classic Shepherd’s Pie Recipe (Traditional British Comfort Food)

Ingredients (serves 4-6)

For the Filling:

• 1 lb ground lamb (or beef for cottage pie)
• 1 small onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 cup peas (frozen or fresh)
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• ½ cup beef or vegetable broth
• 1 tsp fresh thyme (or ½ tsp dried)
• 1 tsp fresh rosemary, minced (or ½ tsp dried)
• Salt and black pepper, to taste
• 1 tbsp olive oil or butter

For the Mashed Potato Topping:

• 2 lbs russet or Yukon gold potatoes, peeled and cubed
• 4 tbsp butter (or olive oil for dairy-free)
• ⅓ cup milk or cream (or broth for a lighter option)
• Salt and black pepper, to taste

Instructions

Cook the Potatoes:

• Boil potatoes in salted water until fork-tender, about 15-20 minutes.
• Drain, then mash with butter, milk, salt, and pepper until smooth. Set aside.

Prepare the Filling:

• Heat oil in a large skillet over medium heat. Add onion and carrots, cooking until softened (about 5 minutes).
• Add garlic and cook for 30 seconds.
• Stir in ground lamb, breaking it up as it browns. Drain excess fat if needed.
• Mix in tomato paste, Worcestershire sauce, thyme, and rosemary. Stir well.
• Pour in broth and simmer for 5 minutes until slightly thickened.
• Stir in peas, then remove from heat.

Assemble and Bake:

• Preheat oven to 400°F (200°C).
• Spread meat filling evenly in a baking dish. I used a pyrex baking dish.
• Top with mashed potatoes, smoothing with a spatula.
• Bake for 20-25 minutes until golden on top. Let rest for 5 minutes before serving.

Recipe Notes and Variations

Meat Alternatives:

• Try ground pork, ground turkey, or your favorite stew cubes instead of traditional ground beef and lamb.
• Use lentils or mushrooms for a vegetarian version. See below for a full recipe that uses beets.

Potato Variations:

• Sweet potatoes provide a slightly sweet contrast to the savory meat filling.
• For a creamy, lower-carb option, try cauliflower mash blended with butter or cheese.
• Use parsnips, rutabaga, or a mix of mashed root vegetables.
• Add a cheesy topping by adding cheddar or Parmesan to the mash, or simply sprinkle on top.
• For extra crunch: sprinkle panko or crushed nuts on top before baking.

Vegetable Variations:

• Instead of the classic mix of peas, carrots, and onions, experiment with corn, parsnips, diced zucchini or even green beans.

Adding Greens for Extra Nutrition:

• Stir chopped spinach, kale, or Swiss chard into the filling for extra nutrients.
• Mix pureed or finely chopped cooked greens into the mashed potatoes.
• Top with sautéed greens (like garlicky kale) before serving for added texture.
  • Tip: This is a great place to use whatever green cubes you may already have in your freezer!

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Lentil & Beet Shepherd’s Pie (Vegetarian & Hearty Alternative)

Ingredients (serves 4-6)

For the Filling:

• 1 tbsp olive oil or butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 cup mushrooms, finely chopped (adds umami)
• 1 ½ cups cooked lentils (green or brown)
• 1 medium beet, peeled and finely diced (or grated for a softer texture)
• 1 tbsp tomato paste
• 1 tbsp balsamic vinegar (adds depth)
• 1 tsp fresh thyme (or ½ tsp dried)
• 1 tsp fresh rosemary, minced (or ½ tsp dried)
• ½ tsp smoked paprika (optional, for depth)
• ½ cup vegetable broth
• Salt and black pepper, to taste

For the Mashed Potato Topping:

• 2 lbs potatoes (Yukon gold or russet), peeled and cubed
• 1 tbsp butter (or olive oil for vegan)
• ⅓ cup milk or plant-based milk
• ½ tsp salt
• 1 small roasted beet, pureed (optional, for color)
  • Tip: You could try a golden beet here, too!
• ½ tsp horseradish (optional, for subtle sharpness)

Adding Greens:

• Stir chopped spinach, kale, or Swiss chard into the filling for extra nutrients.
• Mix pureed or finely chopped cooked greens into the mashed potatoes.
• Top with sautéed greens (like garlicky kale) before serving for added texture.
  • Tip: This is a great place to use whatever green cubes you may already have in your freezer!

Instructions

Cook the Potatoes:

• Boil the potatoes in salted water until fork-tender (about 15-20 minutes).
• Drain, then mash with butter, milk, salt, and optional pureed roasted beet for color. Set aside.

Prepare the Filling:

• Heat oil in a large skillet over medium heat. Add onion and carrots, cooking for 5 minutes until softened.
• Add garlic, mushrooms, and diced beet. Cook for another 3-5 minutes.
• Stir in lentils, tomato paste, balsamic vinegar, thyme, rosemary, and smoked paprika.
• Pour in broth and let simmer for 5 minutes until slightly thickened.
• Stir in chopped greens (if using) and cook for 1 more minute. Remove from heat.

Assemble and Bake:

• Preheat oven to 400°F (200°C).
• Spread lentil-beet filling evenly in a baking dish.
• Top with mashed potatoes, smoothing with a spatula.
• Bake for 20-25 minutes until the top is golden.

 

Frequently Asked Questions

What’s the difference between Shepherd’s Pie and Cottage Pie?

Shepherd’s Pie is made with lamb, while Cottage Pie uses beef.

Can I make Shepherd’s Pie ahead of time?

Yes! Assemble and refrigerate for up to 2 days before baking.

What’s a good dairy-free option for mashed potatoes?

Use olive oil and vegetable broth instead of butter and milk.