Shepherd’s Pie with Cheddar Mash

There’s something incredibly comforting about a well-made Shepherd’s Pie with Cheddar Mash. This classic British dish combines savory ground lamb, hearty vegetables, and rich gravy, all topped with creamy, cheesy mashed potatoes. I’ve perfected this recipe over countless attempts, and I’m excited to share my version that consistently delivers amazing results.

Ingredients

For the filling:

• 2 lbs ground lamb (or mutton)
• 2 medium onions, finely diced
• 3 carrots, diced
• 2 celery stalks, finely chopped
• 2 cloves garlic, minced
• 1 cup frozen peas
• 2 tablespoons tomato paste
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 2 sprigs fresh thyme
• Salt and pepper to taste

For the cheddar mash:

• 4 large russet potatoes, peeled and quartered
• 1½ cups sharp cheddar cheese, grated
• ½ cup whole milk, warmed
• 4 tablespoons butter
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. Start with the potatoes: Place them in a large pot of cold, salted water and bring to a boil. Cook until tender, about 20 minutes.
3. Meanwhile, brown the lamb in a large skillet over medium-high heat, breaking it up as it cooks. Drain excess fat, leaving about 2 tablespoons in the pan.
4. Add onions, carrots, and celery to the lamb. Cook until vegetables are softened, about 8 minutes.
5. Stir in garlic, tomato paste, and thyme. Cook for another minute until fragrant.
6. Pour in beef broth and Worcestershire sauce, scraping up any browned bits from the bottom. Simmer until the liquid reduces by half.
7. Add frozen peas and season with salt and pepper. Remove thyme sprigs.
8. For the mash: Drain the potatoes and return them to the pot. Add butter and warm milk, mashing until smooth.
9. Stir in the grated cheddar cheese until melted. Season with salt and pepper.
10. Transfer the meat mixture to a 9×13 baking dish. Top with the cheddar mash, creating peaks with a fork.
11. Bake for 25-30 minutes until golden brown and bubbling around the edges.

Cook Time and Serving Size

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 6-8 portions

Recipe Notes

• For the best mash, use starchy potatoes like Russets rather than waxy varieties.
• Let the pie rest for 10-15 minutes before serving to help it set.
• If you can’t find ground lamb, beef can be used instead (though technically, this would make it a Cottage Pie).
• The filling can be made a day ahead and refrigerated to save time.
• For extra richness, add an egg yolk to the mashed potatoes.
• Don’t overmix the potatoes, or they’ll become gluey.
• If the top isn’t browning enough, switch to the broiler for the final 2-3 minutes, watching carefully to prevent burning.

Shepherd's Pie with Cheddar Mash

This classic British dish combines savory ground lamb, hearty vegetables, and rich gravy, all topped with creamy, cheesy mashed potatoes.

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings 6 -8 portions

Ingredients

  

• 2 lbs ground lamb or mutton
• 2 medium onions finely diced
• 3 carrots diced
• 2 celery stalks finely chopped
• 2 cloves garlic minced
• 1 cup frozen peas
• 2 tablespoons tomato paste
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 2 sprigs fresh thyme
• Salt and pepper to taste
• 4 large russet potatoes peeled and quartered
• 1½ cups sharp cheddar cheese grated
• ½ cup whole milk warmed
• 4 tablespoons butter
• Salt and pepper to taste

Instructions

 

• Preheat your oven to 375°F (190°C).
• Place potatoes in a large pot of cold, salted water and bring to a boil. Cook until tender, about 20 minutes.
• Brown the lamb in a large skillet over medium-high heat, breaking it up as it cooks. Drain excess fat, leaving about 2 tablespoons in the pan.
• Add onions, carrots, and celery to the lamb. Cook until vegetables are softened, about 8 minutes.
• Stir in garlic, tomato paste, and thyme. Cook for another minute until fragrant.
• Pour in beef broth and Worcestershire sauce, scraping up any browned bits from the bottom. Simmer until the liquid reduces by half.
• Add frozen peas and season with salt and pepper. Remove thyme sprigs.
• Drain the potatoes and return them to the pot. Add butter and warm milk, mashing until smooth.
• Stir in the grated cheddar cheese until melted. Season with salt and pepper.
• Transfer the meat mixture to a 9x13 baking dish. Top with the cheddar mash, creating peaks with a fork.
• Bake for 25-30 minutes until golden brown and bubbling around the edges.