Why I love this shepherd’s pie recipe
What started as a way to use up leftovers, has really become comfort food at its finest. This hearty casserole is filled with ground meat, veggies and topped with creamy mashed potatoes, baked until golden and bubbly.
Traditional Irish shepherd’s pie is made with lamb, but depending on your local grocery selection, I know that can get expensive. I’ve used a combination of beef and lamb to make the recipe a little more budget friendly, while still getting that rich flavor we want. To make it dairy free, I top it with my favorite dairy free mashed potatoes.
This is a really great dish to make ahead and it can easily be frozen if you want to make more than one batch at once.
More ground lamb recipes: spiced lamb burger / grilled rosemary lamb chops / grilled kofta with dairy free tzatziki sauce / lamb tacos
Frequently asked questions
What’s the difference between Shepherds pie and cottage pie?
A cottage pie is traditionally made with any kind of meat (usually ground beef) whereas a shepherds pie uses ground lamb.
Can you make shepherds pie the night before?
Yes! Make it the night before, and cover it well in the same dish you’ll be baking it in. Then take it out, preheat the oven, uncover the dish and bake. You may want to add a few minutes to the cooking time though.
How long can I keep a cooked shepherds pie in the fridge?
If you keep it well covered in the fridge it can last anywhere from 3 to 5 days, giving you plenty of time to enjoy those leftovers!
Can I use all ground beef instead of the lamb and beef combo?
Using ground beef that technically make this a cottage pie rather than a shepherd’s pie, but the recipe is great with either meat option.
More St. Patrick’s Day recipes: Irish champ / Irish beef stew / homemade Irish sausage / Guinness braised beef / Irish potato candy / Lucky Charms cookies
Ingredients
- 3 – 4 medium russet potatoes - peeled and cubed
- 3/4 cup unsweetened, plain dairy free milk
- 4 tablespoons dairy free butter
- 1 egg
- 1 tablespoon olive oil
- 1/2 large onion - diced
- 1 pound ground beef
- 1 pound ground lamb
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon coarse salt
- 1/4 cup all-purpose flour
- 1/2 cup beef broth
- 1 10- ounce bag frozen peas and carrots
- 3 – 4 cups mashed potatoes - cooled to room temperature
Instructions
- Make the mashed potatoes. Place the peeled potatoes in a large saucepan and cover completely with water. Add 1 teaspoon salt and bring to a boil. Cook until potatoes are tender and break easily with a fork, about 10-15 minutes. Remove from heat and drain.Return the potatoes to the pot and add the dairy free milk and butter. Mash with a potato masher or hand mixer until smooth and creamy. Cover and set aside.When the potatoes have cooled slightly (just before topping the shepherd's pie), beat the egg into the mashed potatoes until light and fluffy.
- Make the filling. While the potatoes cook, heat olive oil in a large skillet over medium-high heat. Add the diced onion and sauté until translucent – about 5 minutes. Then, add the ground lamb and beef and cook until brown, breaking it up as it cooks. When the meat is no longer pink, drain excess fat, leaving about 2 – 3 tablespoons.Sprinkle the flour over the meat mixture, and stir to coat. Then, stir in the tomato paste, Worcestershire sauce, beef stock and salt. Bring to a simmer and cook for 3-4 minutes until sauce thickens.Add the veggies and allow them to cook for 2-3 minutes until heated through. Remove from heat and adjust seasoning with salt and pepper, to taste.
- Bake the shepherd's pie. Preheat your oven to 400°F. If needed, transfer filling to an baking dish or leave the filling in your oven safe skillet. Then, spoon the mashed potatoes over the top of your filling and spread to cover to filling completely.Transfer to the oven and bake for 20-25 minutes, or until the filling is bubbling around the edges. Remove from the oven and allow the shepherd's pie rest for 5-10 minutes before serving.
