Shepherd’s Pie with Onions and Cheddar

This shepherd’s pie is made with ground lamb, caramelized onions, smashed potatoes, all topped with grated Cheddar cheese. If you prefer beef instead of lamb, you’re gonna have to call it a Cottage Pie.

A porcelain bowl filled with shepherd's pie and topped with potatoes, onions, and cheddar

A true shepherd’s pie is always made with lamb (the similar dish made with beef is properly called a cottage pie). It’s one of the most comforting and homey dishes around. Traditionally, it was made with odds and ends from the Sunday roast, finely chopped. Grated cheddar melted on top is not traditional, of course, but with all that great Cheddar around, it was a natural and delicious addition. Originally published October 21, 2007.Melissa Pasanen

Shepherd’s Pie with Onions and Cheddar

  • Quick Glance
  • (3)
  • 1 H, 20 M
  • 2 H
  • Serves 6 to 8
4.7/5 - 3 reviews
Print RecipeBuy the Cooking with Shelburne Farms cookbook

Want it? Click it.


Email Grocery List

Ingredients sent!

Send Grocery List

Email the grocery list for this recipe to:

Is required
Sign me up for your or newsletter, too!
Is required
  • For the caramelized onions
  • For the smashed potatoes
  • For the filling and to finish the shepherd's pie


Caramelized the onions
In a large, heavy-bottomed skillet set over medium heat, heat the olive oil until hot. Add the onions to the pan and turn the heat down to medium-low.
Sprinkle the onions with the salt and cook, stirring frequently to make sure they brown evenly, for about 30 to 40 minutes, or until they are completely softened and golden brown. This will take time, so don’t skimp or you’ll have bitter burnt slices. You should have about 1 1/2 to 2 cups of onions. You can cover and refrigerate these for up to 1 week.
Make the smashed potatoes
Select a large pot that can accommodate a steamer insert or heatproof colander large enough to hold your potatoes. Fill it with water up to the bottom of the steamer insert, add the potatoes and garlic cloves, and sprinkle them with the salt. Cover the pot, set it over high heat, and bring the water to a boil.
Reduce the heat to maintain an active simmer and steam the potatoes, until they break apart easily when poked with a fork, 25 to 30 minutes.
Remove the potatoes and garlic from the steamer, pour off the hot water, and return the potatoes and garlic to the pot. Cover the potatoes with a clean dish towel and let them dry out for about 5 minutes. (Don’t allow the potatoes to cool before mashing or they will get disastrously gummy.) Add the butter to the pot and use a potato masher to smash the potatoes and garlic until blended but not completely smooth. Adjust seasoning to taste. (You can cover and refrigerate these for up to 24 hours.)
Make the lamb filling and assemble the shepherd’s pie
Crank the oven to 400°F (200°C).
In a large skillet, heat the olive oil over medium-high heat until hot. Add the carrots and cook, stirring occasionally, until softened, 5 to 7 minutes. Add the lamb (or beef), thyme, and salt, and sear, stirring occasionally, until the meat is no longer pink, 8 to 10 minutes. Carefully pour off all the fat.
Sprinkle the flour over the lamb and cook, stirring, for 1 minute. Then stir in the tomato paste and continue cooking and stirring, for 2 minutes longer. Add the stock and 1 cup of the caramelized onions, increase the heat slightly, and simmer until the gravy thickens slightly, 2 to 3 minutes.
Spread the lamb in a shallow round or oval 3-quart casserole or a 9-by-13-inch baking dish. Spread the potatoes on top. Strew the remaining caramelized onions over the mashed potatoes and then sprinkle with the Cheddar evenly. Bake the pie until the cheese is golden and crusty, about 20 minutes.
Print RecipeBuy the Cooking with Shelburne Farms cookbook

Want it? Click it.

Recipe Testers Reviews

I made this shepherd’s pie both with lamb and with ground dark meat turkey. Both (and I do mean this) are divine. Succulent bits of meat with a luscious gravy and garlicky potatoes and Cheddar. How can you go wrong? I portioned out this recipe into four large ramekins rather than one serving dish and it worked fine. Try this comfort food on a cool autumn or blustery winter weekend.


#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


  1. Actually have a question. As there are only two of us, I was thinking of splitting between two 8 inch square pans and freezing one for later. Is there any down side or things I should take into consideration?

    1. Hi Terry, this pie should be be fine to portion and freeze. My only suggestion would be to add the cheese before baking as sometimes freezing can affect the texture.

  2. I used 1lb beef, 1lb lamb and that suited my family. The garlicky potatoes and the nicely seasoned meat with salty caramelized onions mingling about created a perfect fall Sunday meal, with peas and a fresh salad on the side. Cool weather comfort food is always a favorite in my house, and this will definitely be added to the rotation.

  3. First heavy frost was this week, and this was a perfect meal for such a night, accompanied by some roasted Brussels sprouts on the side. Because I needed to use up a handful of cremini mushrooms that were feeling lonely in the fridge, I tossed them in to use them up and made a note on the recipe to add those again when I make this dish…which I’m sure will be often as the weather turns colder.

  4. I made this last night after a really long day of work and it provided all the comfort and flavor I needed! I used ground beef because I had some in the freezer, but look forward to preparing it with lamb next time. I also added fresh chevre to the potatoes because I had some partially used, which added a a nice bit of tang. As empty nesters, we will happily enjoy Shepard’s Pie for the rest of the weekend!! But if our sons were home, I know it would have disappeared last night!

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.

Rate this recipe!

Have you tried this recipe?
Let us know what you think.

Upload a picture of your dish