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A skillet of shepherd’s pie topped with golden mashed potatoes, partially served to show the meat and vegetable filling, with a spoon and garnished with chopped parsley.
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Shepherd’s Pie Recipe with Ground Lamb

Ground lamb simmered with vegetables and Worcestershire, topped with buttery Yukon gold mashed potatoes and baked until the edges bubble and the top gets golden and crispy. That's dinner.
Prep Time25 minutes
Cook Time25 minutes
10 minutes
Total Time1 hour
Course: Main Course
Cuisine: Irish
Servings: 6 servings
Calories: 468kcal
Author: Abi Gunasekaran

Equipment

  • Cast Iron Skillet or an oven safe skillet
  • Large pot for boiling potatoes
  • Potato masher or ricer
  • Wooden spoon

Ingredients

Potato Topping

  • 1 ½ lb yukon gold potatoes peeled and cubed
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 3 tablespoons unsalted butter
  • ⅓ cup heavy cream

Lamb Filling

  • 1 tablespoon olive oil
  • ½ medium yellow onion diced
  • 2 cups frozen mixed vegetables peas, carrots, beans, corn
  • 1 lb ground lamb
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon fresh thyme or ½ teaspoon dried
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup low-sodium chicken stock
  • Chopped parsley to garnish

Instructions

Make the mashed potato topping

  • Add peeled and cubed Yukon gold potatoes to a large pot and cover with cold water.
    A pot filled with chopped cooked potatoes, butter, and black pepper sits on a counter near a striped towel, with small bowls of salt and pepper nearby.
  • Stir in 1 teaspoon salt and bring to a boil over medium-high heat.
  • Cook until the potatoes are fork-tender, about 15–20 minutes.
  • Drain well and return the potatoes to the warm pot.
  • Add unsalted butter, heavy cream, and ½ teaspoon pepper. Mash until smooth and creamy. Set aside.
    A pot of creamy mashed potatoes sits on a counter next to a striped kitchen towel, with small bowls of salt and pepper nearby.

Make the filling

  • Preheat the oven to 400°F (200°C).
  • Heat olive oil in a cast iron skillet over medium heat.
  • Add diced onion and cook for 3–4 minutes, until softened.
  • Add the frozen mixed vegetables and stir to combine.
  • Cook for 4–5 minutes until everything is heated through and well combined.
  • Add ground lamb and cook until browned, breaking it up with a wooden spoon.
    A cast iron skillet with mixed vegetables and a block of raw ground lamb in the center, placed on a light surface with a striped cloth nearby.
  • Stir in tomato paste and cook for 1 minute until caramalized. Then add in the Worcestershire sauce, thyme, salt, black pepper and chicken stock.
  • Simmer for 5 minutes. Remove the skillet from heat.
    A cast iron skillet filled with cooked ground lamb, corn, green beans, peas, and carrots, set on a beige surface beside a striped cloth and small bowls of salt and pepper.
  • Spoon the mashed potatoes on top and gently spread to cover the filling completely, sealing the edges.

Bake the Shepherd's Pie

  • Use a fork to create texture on the surface.
  • Place the skillet in the preheated oven. Bake for 20–25 minutes, until the top is lightly golden.
    A baked shepherd’s pie in a cast iron skillet, topped with golden mashed potatoes with crispy ridges and garnished with chopped parsley.

Rest and serve

  • Let the shepherd’s pie rest for 10 minutes. Sprinkle with chopped parsley. Serve warm directly from the skillet.
  • Sprinkle with chopped parsley. Serve warm directly from the skillet.

Notes

  • Yukon Gold Potatoes give a naturally buttery texture, but russet potatoes also work well.
  • You can use fresh veggies instead of frozen; just sauté them a few minutes longer until tender.
  • For an extra golden crust, broil for 2–3 minutes at the end of baking.
  • To make ahead: assemble the pie up to a day in advance, refrigerate, and bake when ready to serve.

Nutrition

Serving: 1serving | Calories: 468kcal | Carbohydrates: 31g | Protein: 18g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 85mg | Sodium: 748mg | Potassium: 893mg | Fiber: 5g | Sugar: 3g | Vitamin A: 3554IU | Vitamin C: 31mg | Calcium: 62mg | Iron: 3mg