Easy Shepherd’s Pie With Delicious Gravy

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This shepherd’s pie recipe is a hearty and comforting classic, perfect for a cozy weeknight dinner. It’s packed with flavorful ground lamb, tender vegetables, and a rich, delicious gravy, all topped with creamy mashed potatoes.

While seemingly simple, shepherd’s pie offers endless possibilities for customization. This recipe serves as a fantastic starting point, allowing you to experiment with different herbs, vegetables, and even protein options for a truly personalized dish.

Shepherd’s Pie Recipe


For the Filling:

1 tablespoon olive oil

  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 pound ground lamb
  • 1 tablespoon tomato paste
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 1/2 cup red wine (optional)
  • 1 cup beef broth
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1/2 cup frozen peas
  • Salt and freshly ground black pepper, to taste

  • For the Mashed Potatoes:

    4-5 large russet potatoes, peeled and cubed

  • 1/2 cup milk
  • 1/4 cup butter
  • 1/4 cup sour cream (optional)
  • Salt and freshly ground black pepper, to taste

  • Instructions:

    Preparing the Filling:

    1. Heat olive oil in a large Dutch oven or oven-safe pot over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until softened, about 5-7 minutes.
    2. Add the garlic and cook for an additional minute, until fragrant.
    3. Increase the heat to medium-high and add the ground lamb. Cook, breaking up the meat with a spoon, until browned on all sides.
    4. Stir in the tomato paste, thyme, and rosemary. Cook for another minute, allowing the flavors to meld.
    5. Deglaze the pan (optional): If using red wine, pour it into the pot and scrape up any browned bits from the bottom. Let the wine simmer for a minute or two, allowing the alcohol to cook off.
    6. Add the beef broth, diced tomatoes with their juices, and frozen peas. Season with salt and pepper to taste.
    7. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the vegetables are tender and the sauce has thickened slightly.

    Preparing the Mashed Potatoes:

    1. While the filling simmers, place the cubed potatoes in a large pot and cover them with cold water. Bring the water to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are fork-tender. Drain the potatoes well.
    2. Mash the potatoes with a potato masher or use a hand mixer for a smoother consistency. Add the milk, butter, and sour cream (if using). Season with salt and pepper to taste.

    Assembling the Shepherd’s Pie:

    1. Preheat your oven to 375°F (190°C).
    2. Transfer the hot lamb filling to a baking dish or casserole dish. Spread the mashed potatoes evenly over the top, creating a smooth and covering the entire filling.
    3. (Optional) Use a fork to create peaks in the mashed potatoes for a decorative touch.
    4. Bake the shepherd’s pie for 20-25 minutes, or until the edges are bubbly and the top is golden brown.


    Let the shepherd’s pie cool slightly before serving. Enjoy it hot with a side salad or your favorite vegetables.

    Nutrition Facts:

    (Please note that these are approximate values and may vary depending on the specific ingredients used.)

    Serving Size: 1 slice

  • Calories: 500-600
  • Fat: 25-30g
  • Saturated Fat: 10-15g
  • Cholesterol: 80mg
  • Sodium: 500-600mg
  • Carbohydrates: 50-60g
  • Fiber: 5-7g
  • Protein: 30-35g

  • Conclusion:

    This simple shepherd’s pie is a guaranteed crowd-pleaser. It’s a complete meal in one dish, offering a delicious combination of protein, vegetables, and creamy mashed potatoes. Feel free to experiment with different vegetables like corn, green beans, or even lentils for a vegetarian twist.