Granted, we would eat pretty much anything topped with mashed potatoes, but, reinforced with bacon and red wine, the lamb ragù base for this shepherd's pie recipe stands on its own.
Ingredients
8 servings
Filling
3
6
2
2
1
1
2
2
1
1
2
1
1
Assembly
3
1
½
2
½
Special Equipment
Preparation
Filling
Step 1
Heat 1 Tbsp. oil in a large skillet over medium. Cook bacon, stirring often, until browned and crisp, 8–10 minutes. Transfer bacon to a plate with a slotted spoon.
Step 2
Increase heat to medium-high and cook half of ground lamb in same skillet undisturbed until well browned underneath, about 4 minutes. Break up lamb using 2 spoons or spatulas, then continue to cook, tossing occasionally and breaking into small pieces, until nearly cooked through but with some pink still remaining. Season with salt and transfer to plate with bacon. Repeat with another 1 Tbsp. oil and remaining lamb. Resist the temptation to cook all of the lamb in one batch; it will steam instead of searing, and you’ll miss out on the flavor that comes from browning.
Step 3
Heat remaining 1 Tbsp. oil in same skillet and add onions, fennel, carrot, and celery. Season with salt and cook, stirring occasionally, until vegetables are lightly browned and very soft, 12–15 minutes. Add tomato paste and flour and cook, stirring constantly, until paste darkens, about 1 minute. Add wine, bring to a simmer, and cook until reduced by half (it should no longer smell boozy), about 5 minutes. Add broth, rosemary, and thyme; return meat to skillet and simmer, stirring occasionally, until liquid is almost completely evaporated and any remaining sauce is the consistency of gravy, 15–20 minutes. Transfer filling to a 3-qt. baking dish.
Step 4
Do Ahead: Filling can be made 4 days ahead. Let cool; cover and chill.
Assembly
Step 5
Preheat oven to 375°. Place potatoes in a large saucepan and add water to cover by at least 2"; season generously with salt. Bring to a boil, reduce heat, and simmer until a paring knife easily slides through potatoes, 25–35 minutes. Let cool slightly.
Step 6
Bring half-and-half and butter to a simmer over medium heat.
Step 7
Halve potatoes, skin and all (skins won’t go through ricer or mill, but you can peel if you really want to), and pass through ricer or food mill set over a large bowl. If you don’t have a ricer or food mill, use a potato masher and aim to get the potatoes as smooth as possible. Mix in warm half-and-half mixture. Whisk egg yolks and sour cream in a small bowl, then mix into potatoes; season with salt and pepper.
Step 8
Carefully top filling with half of mashed potatoes; smooth out over filling so that no meat is peeking up through potatoes. Repeat with remaining potatoes, swirling decoratively.
Step 9
Bake shepherd’s pie until filling is bubbling around edges and top is golden brown, 45–50 minutes.
Step 10
Do Ahead: Pie can be assembled (but not baked) 3 days ahead. Cover and chill.
Leave a Review
Reviews (28)
Back to TopFollowed this recipe to a T and my husband said it was the best shepherd’s pie he’s ever eaten. I have to agree. We swapped lamb for bison (because my husband doesn’t eat lamb), and it was also delicious. I have to agree with some users below that more veggies would be great! I will add a bit more next time.
Annie
Boise, ID
3/22/2023
I have made this many times and love it. One time I did not have any potatoes and I made my homemade Mac and cheese recipe and topped it with that. I baked just like with the mashed potatoes. Oh my it was such a hit!
Anonymous
10/23/2022
I've made this recipe three times too, but I made a vegan version of it. I used Impossible burger, vegan butter, soy milk, veg broth, and plant-based sour cream. It is delicious and not nearly as heavy as it would have been as animal-based. After inputting the ingredients in My Fitness Pal, each of the nine servings are ~541 calories. This is a great dish if preparing for a meal drop-off for friends and family. Kids and adults like it.
Christina
Cincinnati, Ohio
10/25/2021
This was fine. But I will not make it again. It was three solid hours from start to eating. That’s a lot of time for just an ok dish. As someone else mentioned, the veggies just disappear. I’d add in more carrot and fennel. And I probably wouldn’t do a fine chop either. I would also make the mashed potatoes thicker so the can add some consistency to the dish (way less of the half/half-butter mixture). Maybe broil it at the end for a crispy texture? I dunno. Just not a lot going on with this dish.
Anonymous
Austin
1/25/2021
I used to work at an English pub where Shepard’s Pie was always on the menu. Our recipe was very close to yours with the exception of using Guinness in lieu of the red wine. Easy and d-lish:)
Anonymous
Chicago
10/7/2020
I have made this 3 times. First time, I followed the recipe exactly. It was good but the veggies disappeared. I added more carrots and celery and decreased the cooking time on the veggies. After all, they do bake for almost an hour later. This is a hard recipe and makes about 5 pounds of pie, but oh so worth it. Absolutely delightful!
Anonymous
Utah
5/21/2020
We made some modifications to match what we had in the fridge. Overall delicious! Will definitely make again, maybe once we’re fully stocked on the lamb and fennel.
jmrhall
Florida
12/29/2019
A perfect meal after a glorious Colorado ski day. Flavors meld beautifully together. Very satisfying.
dastin
Denver
12/23/2019
Filling was delicious. I didn’t bother with the mashed potatoes in the recipe, used Trader Joe’s frozen mp adding some butter and 1/2 and 1/2. Overall it was wonderful. And the fennel adds a brightness that was most welcomed.
Susan Lowery
Amherst, MA
12/22/2019
Fennel just changed my life. Great recipe, make sure to get those Maillard reactions.
JCPenny
Lexington, KY
10/3/2019
This was very tasty. I did not use the ricer for the potatoes, just a hand mixer and they were nice and smooth. Will make again when it gets cooler outside.
hopa
Florida
5/30/2018
Subbed a Lb of ground bison for lamb. Very tasty! Cooked at 375 since recipe did not say. Did not add egg yolks to potatoes and it was fine. Will make again!
Aliciacburke
Gallup,NewMexico
2/23/2018
What temp do you bake at? It doesn't say!
bradalle
Brooklyn
12/18/2017
How can this be assembled & kept for 3 days bf heating & serving when potato topping includes uncooked beaten egg? 'No food safety issues, here? Or did I miss something?
Anonymous
NYC
12/2/2017