I’m sharing my Creamy Shepards Pie, a holiday-ready combination of saucy meat and Parmesan mashed potatoes that you can make ahead for busy weeknights.
The first time I tried Shepherd’s Pie I fell hard for it. I’m a meat and potatoes kind of gal, and this felt like the perfect meeting of a saucy filling and creamy Parmesan.
It’s savory, a little nostalgic, but not twee, and somehow it belongs on a holiday table or a rushed weeknight. I call my version Creamy Shepards Pie because that cheese note makes everything richer, and yes some people know it as my Shepherds Pie Recipe With Cheese.
It keeps well made ahead, gets better overnight, and somehow everyone always wants another slice.
Ingredients
- Ground lamb or beef: Rich in protein, it adds savory depth and juicy fat, can be a bit gamey.
- Potatoes: Starchy carbs that make the mash creamy and fluffy, good potassium source.
- Onion: Adds sweetness and umami when cooked, gives body and aroma to the filling.
- Carrots: Adds subtle sweetness plus vitamin A and color, holds up when baked.
- Garlic: Pungent, a little goes far, boosts savory flavor and pairs with herbs.
- Tomato paste: Little goes a long way, adds concentrated tomato depth and umami.
- Peas: Bright sweet pop, adds color, fiber and a small plant protein bump.
- Butter, milk, Parmesan: Make the mash rich and silky, with a salty tang too.
- Thyme: Fresh thyme add subtle earthy floral notes, makes the meat taste brighter.
Ingredient Quantities
- 1 1/2 lb ground lamb or ground beef
- 1 tbsp olive oil
- 1 large yellow onion, chopped
- 2 medium carrots, diced
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 2 tbsp all purpose flour
- 1 cup beef or lamb stock
- 1 cup frozen peas
- 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
- 1 bay leaf (optional)
- Salt and black pepper to taste
- 2 lb russet or Yukon Gold potatoes, peeled and cut into chunks
- 4 tbsp unsalted butter
- 1/3 cup milk or heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp sour cream or cream cheese (optional)
- 1 egg yolk (optional)
- 2 tbsp chopped fresh parsley for garnish (optional)
How to Make this
1. Preheat oven to 400°F (200°C). Put a large pot of salted water on to boil for the potatoes.
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Add 1 chopped yellow onion and 2 diced carrots, cook until soft about 5–7 minutes, then stir in 2 minced garlic cloves and cook 30 seconds more.
3. Add 1 1/2 lb ground lamb or beef, break it up and brown until no pink remains. Stir in 2 tbsp tomato paste and 2 tbsp Worcestershire sauce, cook 1 minute.
4. Sprinkle 2 tbsp flour over the meat, stir and cook 1 minute to get rid of the raw flour taste. Slowly pour in 1 cup beef or lamb stock while stirring, then add 1 cup frozen peas, 1 tsp thyme (or 1/2 tsp dried), and optional bay leaf. Simmer until thickened, 6–10 minutes. Taste and season with salt and black pepper, remove bay leaf.
5. While the filling simmers, add 2 lb peeled and chunked potatoes to the boiling water and cook until fork tender, about 15–20 minutes. Drain well and return potatoes to the hot pot for a minute to dry out, this helps keep the mash fluffy.
6. Mash the potatoes with 4 tbsp unsalted butter, 1/3 cup milk or heavy cream, and 1/2 cup grated Parmesan. If you want extra creaminess stir in 2 tbsp sour cream or cream cheese. Season with salt and pepper. If you like a shiny, golden top, beat in 1 egg yolk now or use it later to brush the top.
7. Spoon the meat mixture into a baking dish, spread the mashed potatoes over the top. Use a fork to make texture so the edges get crispy, or smooth it if you prefer.
8. Brush the top with a little melted butter or the beaten egg yolk (optional) and sprinkle a bit more Parmesan if you like. Bake at 400°F until bubbly and the top is nicely golden, about 20–25 minutes. If you want extra browning, pop it under the broiler for 1–2 minutes but watch it closely.
9. Let the pie rest 10 minutes before serving so it firms up. Sprinkle 2 tbsp chopped fresh parsley for garnish if using. Leftovers keep well and this can be assembled ahead and refrigerated or frozen for easy holiday meals.
Equipment Needed
1. Large ovenproof baking dish (about 9×13) for assembling and baking the pie
2. Large pot for boiling the potatoes
3. Heavy skillet for browning the meat and softening the veggies
4. Cutting board and a sharp chef knife for chopping onion and carrots
5. Colander to drain the potatoes well
6. Potato masher or ricer for fluffy mash
7. Mixing bowl and a wooden spoon or spatula to mix the mash and dairy
8. Measuring cups and spoons for stock, milk, flour, etc
9. Pastry brush or small spoon to brush butter or egg yolk on top, plus a fork to texture the mash
FAQ
Shepherd’s Pie Recipe Substitutions and Variations
- Ground lamb or beef → Ground turkey or chicken: use same weight but brown with a little extra oil since lean poultry dries out, and up the seasoning a touch because it tastes milder.
- Worcestershire sauce → Soy sauce + a splash of lemon or vinegar: about 1 tbsp soy + 1 tsp lemon or apple cider vinegar gives the salty, umami tang if you dont have Worcestershire.
- All purpose flour → Cornstarch or arrowroot (gluten free): use about half the flour amount, whisk into cold stock to make a slurry before adding to the pan so it thickens glossy and smooth.
- Russet/Yukon potatoes → Cauliflower or sweet potatoes: for lower carbs use ~1.5 lb cauliflower florets steamed and mashed with butter/cream, or swap 1:1 with sweet potatoes for a sweeter, richer mash and reduce milk slightly.
Pro Tips
– Brown the meat hard and let it stick a little, then scrape the browned bits up with your stock or a splash of red wine. those brown bits add way more flavor than extra seasoning, and if you’re using lamb scoop out most of the fat but keep a little for taste.
– Make the gravy thick and glossy by cooking the flour a bit longer before you add the stock and add the stock slowly while stirring. if it still seems thin, mix a teaspoon of cornstarch with cold water and stir that in at the end, simmer a minute and it will thicken without tasting floury. taste for salt after you add the Parmesan, that cheese will push the saltiness up.
– Dry the potatoes well and use warm milk and melted butter so the mash stays fluffy. dont overmix or use a high speed mixer or it gets gluey; a ricer or just a sturdy masher gives the best texture. if you want a golden shiny top stir in an egg yolk or brush melted butter before baking and make peaks with a fork for crisp edges.
– For make ahead or leftovers cool the filling completely before topping so the mash doesnt get soggy, and if you freeze the whole thing bake covered till hot through then uncover to brown (add 10 to 20 minutes more from frozen). when reheating leftovers sprinkle a little water or stock and cover for a few minutes to prevent drying out.
Shepherd’s Pie Recipe
I'm sharing my Creamy Shepards Pie, a holiday-ready combination of saucy meat and Parmesan mashed potatoes that you can make ahead for busy weeknights.
6
servings
606
kcal
Equipment: 1. Large ovenproof baking dish (about 9×13) for assembling and baking the pie
2. Large pot for boiling the potatoes
3. Heavy skillet for browning the meat and softening the veggies
4. Cutting board and a sharp chef knife for chopping onion and carrots
5. Colander to drain the potatoes well
6. Potato masher or ricer for fluffy mash
7. Mixing bowl and a wooden spoon or spatula to mix the mash and dairy
8. Measuring cups and spoons for stock, milk, flour, etc
9. Pastry brush or small spoon to brush butter or egg yolk on top, plus a fork to texture the mash
Ingredients
1 1/2 lb ground lamb or ground beef
1 tbsp olive oil
1 large yellow onion, chopped
2 medium carrots, diced
2 cloves garlic, minced
2 tbsp tomato paste
2 tbsp Worcestershire sauce
2 tbsp all purpose flour
1 cup beef or lamb stock
1 cup frozen peas
1 tsp fresh thyme leaves or 1/2 tsp dried thyme
1 bay leaf (optional)
Salt and black pepper to taste
2 lb russet or Yukon Gold potatoes, peeled and cut into chunks
4 tbsp unsalted butter
1/3 cup milk or heavy cream
1/2 cup grated Parmesan cheese
2 tbsp sour cream or cream cheese (optional)
1 egg yolk (optional)
2 tbsp chopped fresh parsley for garnish (optional)
Directions
- Preheat oven to 400°F (200°C). Put a large pot of salted water on to boil for the potatoes.
- Heat 1 tbsp olive oil in a large skillet over medium-high. Add 1 chopped yellow onion and 2 diced carrots, cook until soft about 5–7 minutes, then stir in 2 minced garlic cloves and cook 30 seconds more.
- Add 1 1/2 lb ground lamb or beef, break it up and brown until no pink remains. Stir in 2 tbsp tomato paste and 2 tbsp Worcestershire sauce, cook 1 minute.
- Sprinkle 2 tbsp flour over the meat, stir and cook 1 minute to get rid of the raw flour taste. Slowly pour in 1 cup beef or lamb stock while stirring, then add 1 cup frozen peas, 1 tsp thyme (or 1/2 tsp dried), and optional bay leaf. Simmer until thickened, 6–10 minutes. Taste and season with salt and black pepper, remove bay leaf.
- While the filling simmers, add 2 lb peeled and chunked potatoes to the boiling water and cook until fork tender, about 15–20 minutes. Drain well and return potatoes to the hot pot for a minute to dry out, this helps keep the mash fluffy.
- Mash the potatoes with 4 tbsp unsalted butter, 1/3 cup milk or heavy cream, and 1/2 cup grated Parmesan. If you want extra creaminess stir in 2 tbsp sour cream or cream cheese. Season with salt and pepper. If you like a shiny, golden top, beat in 1 egg yolk now or use it later to brush the top.
- Spoon the meat mixture into a baking dish, spread the mashed potatoes over the top. Use a fork to make texture so the edges get crispy, or smooth it if you prefer.
- Brush the top with a little melted butter or the beaten egg yolk (optional) and sprinkle a bit more Parmesan if you like. Bake at 400°F until bubbly and the top is nicely golden, about 20–25 minutes. If you want extra browning, pop it under the broiler for 1–2 minutes but watch it closely.
- Let the pie rest 10 minutes before serving so it firms up. Sprinkle 2 tbsp chopped fresh parsley for garnish if using. Leftovers keep well and this can be assembled ahead and refrigerated or frozen for easy holiday meals.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 315g
- Total number of serves: 6
- Calories: 606kcal
- Fat: 33.6g
- Saturated Fat: 15.9g
- Trans Fat: 0.25g
- Polyunsaturated: 2g
- Monounsaturated: 15.4g
- Cholesterol: 181mg
- Sodium: 450mg
- Potassium: 1093mg
- Carbohydrates: 39.2g
- Fiber: 5.8g
- Sugar: 3.3g
- Protein: 39g
- Vitamin A: 4000IU
- Vitamin C: 17mg
- Calcium: 123mg
- Iron: 3.5mg
