This traditional Shepherd's Pie with lamb is the ultimate comfort food—packed with vegetables, ground lamb in rich gravy, and topped with creamy mashed potatoes. It's made even easier with frozen vegetables and pantry staples, making it easy but still nourishing. Then, it's baked until golden and crispy - a cozy, one-pan meal you’ll want to make again and again!
Shepherd's pie is a meat pie that originated in the late 1700s as a way for European housewives to use leftovers. While recipes vary, the core idea is simmered meat and veggie gravy topped with mashed potatoes, traditionally layered at the bottom and top.
Don't miss the part about using leftovers!
So, is Shepherd's Pie the same as Cottage Pie?
These two are often used interchangeably but they have a big difference between them - the meat! Shepherd's Pie uses ground lamb, while Cottage Pie uses ground beef. Other than that, the ingredients and instructions are the same.
Looking for more lamb-inspired dishes?
Check out lamb loin chops, Instant Pot lamb curry, and shurpa (lamb soup).
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Recipe Overview
- Prep and Cook Time: 10 minutes to prep and 45 minutes to cook
- Cooking Method: Stove-top and Oven-baked
- Dietary Info: Gluten-free, Paleo, Ancestral
- Tools Needed: sharp knife, cutting board, and large cast-iron skillet
- Skill Level: Easy
What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.
Reasons to Love this Traditional Shepherd's Pie
Unlike many other Shepherd's Pie recipes, this version uses frozen vegetables and leftover mashed potatoes (because that's what European housewives would've used, no?)
I love how the meat simmers in a rich gravy with onions, carrots, peas, corn, green beans, or a combination of any of these (whatever you have on hand will do). It’s then enhanced with that umami-flavored Worcestershire sauce, homemade bone broth, tomato paste, and aromatic seasonings. Absolutely delicious!
But the best part? This easy recipe for Shepherd's pie doesn’t require any flour or thickener. Just simple, wholesome ingredients that you probably already have in your kitchen. It's a favorite when I'm short on time (and fresh veggies!).
Ingredients for Lamb Shepherd's Pie
- Ground lamb: Classic Shepherd's pie recipe always has ground lamb.
- Vegetables: Fresh yellow onion and a bag of frozen veggies (peas, corn, carrots, green beans) is all that's needed here. Fresh vegetables work, too.
- Bone broth: Provides moisture, creating a rich, flavorful gravy. For a deeper flavor, try using beef bone broth, though Instant Pot chicken bone broth works just as well. Meat stock is another great option.
- Worcestershire sauce: This adds great flavor to the dish. For a Whole30 or Paleo Shepherd's Pie, you'll need to skip store-bought Worcestershire sauce. Instead, you can make your own using my homemade Worcestershire sauce recipe or use coconut aminos as a substitute in a pinch.
- Tomato paste: Adds richness to the gravy in skillet Shepherd's pie. It also helps to thicken the sauce so I don't recommend swapping that with tomato sauce.
- Seasonings: Dried thyme and dried rosemary will give flavor, while a little bit of salt and pepper will bring everything together. And everything is better with fresh garlic.
- Mashed Potatoes: I like to repurpose leftover mashed potatoes in recipes like this—it's a simple way to use them.
Substitutions and Variations
- Use ground beef. Although ground lamb is traditionally used in classic Shepherd's Pie, you can swap that with ground beef and make Cottage Pie instead.
- Use fresh veggies. This recipe specifically calls for frozen veggies and I find it makes the best Shepherd's Pie. It's super easy and convenient, and there is no need to thaw beforehand. However, you can use a combination of diced carrots, celery, and peas for a total of 4 cups.
- Cheesy topping. Mix grated cheese into the mashed potatoes or sprinkle on top before baking for a cheesy crust. You can also use cottage cheese mashed potatoes for an extra boost of protein in this lamb Shepherd's Pie recipe.
- Mashed cauliflower topping. For a lower-carb option, substitute the mashed potatoes with mashed cauliflower but make sure the cauliflower is cooked through before adding it on top of the meat and veggies, otherwise, the whole dish may become watery.
Make it Nutrient-Dense
I think it's fair to say, that ground lamb Shepherd's pie is naturally nutrient-dense. There's meat (possibly add some organ cuts, if you wish), broth, veggies, and plenty of healthy fats.
Lamb from New Zealand and Australia is usually sustainably raised and will be the best quality. So look for those country of origin on the labels, unless you have a super local source (which is always ideal!).
How to Make Classic Shepherd's Pie Recipe
The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.
Step 1. Cook onion
Heat oil in a large cast iron skillet over high heat. Add onion and saute until softened and translucent.
Step 2. Add frozen vegetables
Reduce heat to medium-low and add frozen vegetables. Cook until the vegetables are slightly thawed.
Step 3. Add meat
Move the vegetables to the side of the pan to clear the center. Add ground lamb and gently break apart the meat. Cook the meat and slowly incorporate it into the vegetables.
Step 4. Season
Add broth, Worcestershire sauce, tomato paste, minced garlic, herbs, and salt. Stir to combine and gently simmer on low heat until thickened. You may need to add more broth to keep the meat from drying out.
Step 5. Spread evenly
Turn off the heat and spread the meat and vegetable gravy evenly across the pan or transfer to an oven-safe 9X13 casserole dish.
Step 6. Add potatoes
Scoop the leftover mashed potatoes over the meat and vegetable mixture. Spread evenly. Score with a fork to create peaks. Bake in preheated oven until warmed through and golden.
Helpful Tips
- Season generously: Lamb can handle bold flavors, so don't shy away from fragrant herbs like rosemary, thyme, and Worcestershire sauce.
- Simmer on medium heat: A gentle simmer will thicken the veggie and meat gravy and add richness.
- Use leftovers: Sticking true to European housewives' vision for traditional Shepherd's pie, I'm all about using leftover mashed potatoes and leftover veggies (even the ones with the freezer burn - waste not!).
- Rest before serving: This skillet Shepherd's pie benefits from sitting for a few minutes after baking. It will also be easier to serve once it's set a bit.
Troubleshooting
- Watery filling? If the filling is too thin, it might be due to excess liquid from the frozen vegetables. Just cook the filling longer to reduce the liquid.
- Soggy mashed potatoes? If the mashed potato topping isn't crisping up in the oven, try broiling it the last few minutes of baking. Watch carefully to avoid burning.
Product Highlight!
Braiser Pan with Lid
I love using a large cast iron skillet or a braiser for a dish that can go straight from stove-top to oven. The heavy-duty construction also helps distribute heat evenly and cooks food more efficiently.
💭Meal Prep Suggestion!
This is one of my favorite meals to meal prep. One caveat is that it won't be one-pan meal but the prep will still be so worth it!
Here's how to meal prep this:
Step 1. Transfer the mixture to an oven-safe 9X13 dish and assemble the casserole.
Step 2. Cover and refrigerate until ready to bake per instructions.
Alternatively, you can freeze the meat mixture for up to a month. This is especially helpful when you know you'll have mashed potatoes on the menu soon and you can double that.
Serving Suggestions
Think of this ground lamb Shepherd's pie as a complete meal - it has protein (lamb), fiber (veggies), carbs (taters), and lots of healthy fats. Just a loaf of good sourdough bread to mop up all those juices from the pan is missing.
But if you wanted to amp up this meal, try these dishes:
Fresh salads: Balance the rich flavors with something light and refreshing, like a simple cucumber dill salad. Bonus: it’s quick to make if you already have chopped fresh dill on hand.
Condiments: Ferments add a zesty kick and support gut health. Try spicy sauerkraut, red cabbage sauerkraut, or tangy fermented green tomatoes on the side.
More lamb Shepherd's pie pairing suggestions:
- Arugula Salad with Goat Cheese and Prosciutto15 Minutes
- Cucumber Tomato and Onion Salad15 Minutes
- Cabbage Cucumber Salad20 Minutes
- Chopped Mediterranean Salad with White Wine Vinaigrette20 Minutes
Frequently Asked Questions
It can be stored in an airtight container in the refrigerator for up to 4 days. These glass snap containers are perfect for Shepherd's pie leftovers.
To reheat, transfer to a small pan, add two tablespoons of water or broth, and gently heat on medium-low heat covered for 5-10 minutes or until warmed through.
Yes, Shepherd's Pie freezes well. Assemble the dish in a freezer-safe container, but don’t bake it. Cover it tightly and freeze for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight and bake as directed, adding a little extra time if needed.
The problem with instant mashed potatoes is that they are highly processed and adulterated. However, in recent years we've seen manufacturers step up to the plate to create clean products with maximum nutrition. My favorite brand that makes instant mashed potatoes are Bob's Red Mill (which is literally just dehydrated potatoes).
Shiloh Farms and Edward & Sons also have organic potato flakes but as always, check ingredients. When looking for clean instant mashed potatoes, check the ingredient label to ensure it doesn't have corn syrup solids, hydrogenated oils, or other junk ingredients.
Looking for more related recipes? Here are some ideas:
Did you make this easy recipe for Shepherd's pie? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
Traditional Shepherd's Pie Recipe with Lamb
Ingredients
- 2 tablespoons beef tallow, butter, or avocado oil
- 1 yellow onion diced
- 1 pound ground lamb
- 16 ounces frozen vegetables
- ½ cup bone broth
- 1 tablespoon Worcestershire sauce
- 3 tablespoons tomato paste
- 2 garlic cloves
- 1 ½ teaspoon sea salt
- 1 teaspoon thyme
- ½ teaspoon rosemary
- 5 cups mashed potatoes
Instructions
- Preheat oven to 400°F. Heat cooking fat in a large cast iron skillet or braiser pan over high heat. Add onion and cook until soft and translucent (approximately 5-7 minutes).
- Add frozen vegetables and reduce heat to medium. Cook until the vegetables are slightly thawed but they don't have to be fully thawed and cooked through.
- Move vegetables to the side of the pan to clear the center. Add the ground lamb and gently break apart the meat with a flat spatula. Cook the lamb in the center and slowly incorporate it into the vegetables.
- Add broth, Worcestershire sauce, tomato paste, garlic, herbs and sea salt. Stir to combine. Bring to a boil and simmer on low heat for 5 minutes or until slightly thickened. Add more broth if necessary to keep the meat from drying out. Spread mixture evenly across the skillet.
- Turn off heat. Spoon leftover mashed potatoes and spread evenly over the vegetable and meat mixture. Using a fork, score the mashed potatoes to create peaks.
- Bake for 30 minutes or until browned and bubbling. If necessary, broil for 2-3 minutes to brown the surface of the mashed potatoes.
Notes
- Simmer on medium heat: A gentle simmer will thicken the veggie and meat gravy and add richness.
- Rest before serving: This skillet Shepherd's pie benefits from sitting for a few minutes after baking. It will also be easier to serve once it's set a bit.
- Watery filling? If the filling is too thin, it might be due to excess liquid from the frozen vegetables. Just cook the filling longer to reduce the liquid.
- Soggy mashed potatoes? If the mashed potato topping isn't crisping up in the oven, try broiling it the last few minutes of baking. Watch carefully to avoid burning.
- Swap ground lamb with equal amounts of ground beef.
- Use 4 cups of fresh veggies (diced carrots, celery, peas) to replace the frozen 16 oz bag.
Mackenzie Burgess says
I made this tonight and it was delish! I swapped the ground lamb for ground beef and the mashed potatoes for mashed cauliflower! Thanks for the inspo! 🙂
Liz says
Turned out excellent. Will be making again😁
Anya says
Love to hear it!! Thanks Liz!