Shepherd's Pie
Cuisine: British
Author: Kitchens
Prep time: 40 mins
Cook time: 30 mins
Total time: 1 hour 10 mins
  • 3 Cups mashed potatoes
  • 3 Tablespoons unsalted butter
  • 1/2 Cup milk; or as needed
  • salt and pepper, to taste
  • 2 Cups lamb, trimmed, diced, and cooked
  • 1 1/2 Cups flour-thickened pan gravy for roast; approximately
Pan Gravy for Roast
  • pan drippings
  • 1 1/2 Cups lamb or beef stock
  • 1 Tablespoon butter, salted, softened
  • 2 Tablespoons all-purpose flour
  1. Preheat oven to 350.
  2. Prepare the thickener by mixing butter and flour into a paste. Make sure there are no lumps. Cook the lamb and remove the meat to a platter. In the pan, add the stock over medium heat, stirring well and scraping all the bits into the liquid. After it begins to simmer, and everything is scraped off the pan surface, add the flour paste. Stir frequently and vigorously, best using a whisk, to incorporate. Make sure there are no lumps. Allow to come to a low boil. Cook 5 minutes, stirring often.
  3. Mix mashed potatoes with butter and enough milk to make smooth. Stir in salt and pepper to taste.
  4. In a well-greased casserole or deep baking dish, or in 4 small, individual casseroles, make a bottom crust of half the mashed potatoes.
  5. Cover potatoes with lamb and gravy. Cover or dot lamb with puffs of mashed potatoes, or pipe with a pastry bag to make a decorative top.
  6. Bake until top crust is touched with brown, crisp spots (about 20 minutes).
Peas may be added. We recommend frozen peas, as they contain no added salt. Rinse under hot water, or boil for 1 minute to cook before adding to the recipe along with the lamb and gravy.
Carrots, cut in small dice, cooked in lightly salted water, may also be added.

Ground beef, lamb or even turkey may be used for this. If using turkey, use a poultry stock, not beef or lamb for the gravy.
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