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Featured Review
Hi. I’m from the Isle of Wight, England. I made this with half lamb & half beef, so we’ve dubbed it “Shepherd’s Cottage Pie” for my four all-under-7-years-old grandchildren. They loved it, and the eldest had 4 portions as she is a pocket rocket already doing well in swimming and judo. Amazing recipe! Try it if you haven’t already.
Lignumvitae
Let’s get this out of the way: I love potatoes. I love cheese. And I’m fully convinced that caramelized onions are proof alone of God’s existence. So when I say this shepherd’s pie is a spiritual experience, I’m only half-kidding.
Traditionally, shepherd’s pie is made with lamb (not beef—that’s cottage pie, and yes, I will die on that hill, clutching a half-eaten cottage pie in my cold, dead hand). The lamb is rich and deeply savory, the mashed potatoes are dreamy-creamy and golden, and then there are those freaking onions—slow-cooked until they’re sweet and jammy, layered through the filling and on the topping.
As for the Cheddar? No, it’s not traditional. But come on, people! We can’t live by dogma alone. Plus, cheese makes everything better. You could skip it, but why the hell would you want to? This is the kind of dish you make when it’s gray and raw outside, when you have a little time on your hands. And believe me when I say it reheats like a dream. Well—that is, if there’s anything left.
Chow,
More gobsmackingly good savory pie recipes
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If you make this shepherd’s pie, or any comfort food dish on LC, consider leaving a review, a star rating, and your best photo in the comments below. I love hearing from you.—David
Featured Review
Caramelized onions can elevate so many dishes, and that is certainly the case with this shepherd’s pie. Not only do you have that delicious flavor rippling through the pie, but you also get the extra love from the ones on top getting crispy!
There’s also just enough cheese on top to seal the deal. Too much, and it would be heavy. Too little, and it would be useless. I’d recommend lamb, though beef would work. Lamb just gives the pie a special flavor that beef doesn’t have.
The recipe is deceptively simple, but—as it says—be sure to give yourself enough time. This is not the recipe to rush.
Greg Crawford
Shepherd’s Pie with Onions and Cheddar
Ingredients
For the caramelized onions
- 3 tablespoons olive oil
- 2 pounds onions, (about 6 medium), thinly sliced crosswise into rounds
- 1 teaspoon kosher salt, preferably Diamond Crystal
For the mashed potatoes
- 3 pounds all-purpose potatoes, such as Yukon Gold, scrubbed but not peeled and cut into 2-inch (5-cm) chunks
- 4 garlic cloves, smashed with the flat side of a knife
- 1 teaspoon kosher salt, preferably Diamond Crystal, plus more to taste
- 4 tablespoons unsalted butter, cut into 4 pieces
For the filling and to finish the shepherd’s pie
- 1 tablespoon olive oil
- 3 medium carrots, (about 1 1/2 cups), scrubbed or peeled and finely diced
- 2 pounds ground lamb, (or ground beef for a cottage pie)
- 1 1/2 teaspoons minced fresh thyme leaves
- 1 teaspoon kosher salt, preferably Diamond Crystal
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste, (ketchup will do in a pinch)
- 2 cups chicken stock, homemade or low-sodium canned chicken broth
- 1 cup grated Cheddar
Instructions
Make the caramelized onions
- In a large, heavy-bottomed skillet over medium heat, warm the 3 tablespoons olive oil until hot. Add the 2 pounds onions to the pan and turn the heat down to medium-low.
- Sprinkle the onions with the 1 teaspoon kosher salt and cook, stirring frequently to make sure they brown evenly, for about 40 minutes to 70 minutes, until they're completely softened and golden brown. This will take time, so don't rush.
☞ TESTER TIP: You should have about 1 1/2 to 2 cups of onions. (You can cover and stash them in the fridge for up to 1 week.)
Make the creamy mashed potatoes
- Find a large pot that’s large enough to accommodate a steamer insert or heatproof colander that will hold your potatoes. Pour enough water into the pot to reach the bottom of the steamer or colander, add the 3 pounds all-purpose potatoes and 4 garlic cloves, and sprinkle with the 1 teaspoon kosher salt. Cover the pot 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, carefully pour off any remaining hot water in the pot, and return the potatoes and garlic to the pot. Place over low heat, shaking the pan occasionally to toss the potatoes and garlic, until any excess water in the potatoes has evaporated, maybe 30 to 60 seconds.
- Add the 4 tablespoons unsalted butter to the pot and use a potato masher to mash the potatoes and garlic until blended but not completely smooth. Adjust seasoning to taste. (You can cover and stash the mashed potatoes in the fridge 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 over medium-high heat, warm the 1 tablespoon olive oil until hot. Add the 3 medium carrots and cook, stirring occasionally, until softened, 5 to 7 minutes.
- Add the 2 pounds ground lamb (or beef), 1 1/2 teaspoons minced fresh thyme leaves, and 1 teaspoon kosher salt, and sear, stirring occasionally and crumbling the meat into small crumbles, until the meat is no longer pink, about 10 minutes. Carefully pour off all the fat.
- Sprinkle the 2 tablespoons all-purpose flour over the lamb and cook, stirring, for 1 minute. Then stir in the 1 tablespoon tomato paste and continue cooking and stirring, for 2 minutes more. Add the 2 cups chicken stock and 1 cup of the caramelized onions, increase the heat slightly, and simmer until the liquid thickens slightly, about 2 minutes.
- Spread the meat mixture in a shallow round or oval 3-quart casserole dish 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 1 cup grated Cheddar.
- Bake the shepherd's pie until the Cheddar is golden and crusty, about 20 minutes. Let cool slightly before serving it straight from the dish.
Notes
Shepherd’s Pie Variations
Vegetarian: Swap the lamb for 1 1/2 to 2 pounds (680 to 907 g) of precooked plant-based crumbles, and the chicken stock for vegetable or mushroom. One of our testers made it this way and rated it 9/10. The crumbles are already cooked and seasoned, so skip the searing, and there’s no fat to pour off. Cook the carrots as written, stir in the crumbles over low heat until warmed through, about 2 minutes, then continue with the flour, tomato paste, and stock. Taste before salting. Turkey: We got the idea from reader Ellen, who made it this way and called it divine. Use 2 pounds (907 g) of ground turkey in place of the lamb — dark meat, not white, which doesn’t have the brio to carry the dish. It’s much leaner, so add another tablespoon or two of oil and skip pouring off the fat. Take it off the heat the moment it loses its pink, or it goes dry. Be generous with the salt and thyme.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
Did you know only 68% of the recipes we test make it onto the site? This recipe survived our rigorous blind testing process by multiple home cooks. It earned the Leite’s Culinaria stamp of approval—and the testers’ reviews below prove it.
I was curious to try shepherd’s pie and this is a great recipe. Family loved it and have requested I keep the recipe in the regular rotation. Leftovers were just as good and ingredients are simple, common items from the pantry. I like that this recipe can be made in stages as time allows and then assembled when needed.
I used russet potatoes that I had on hand. I’m sure Yukon Gold would be even better. I also used 85% ground beef.
I dig this shepherd’s pie! The caramelized onions in particular were a special touch, as this is one of the best flavors (and smells) that cooking can produce, in my opinion. I loved how they were incorporated in both the potato topping and the meat filling.
I went for ground lamb, which gives an extra richness to the pie. Because I shed some kitchen supplies recently, I didn’t have a steamer for the potatoes. Instead, I made the potatoes like regular mashed potatoes, starting in cool water just until covered and heating the water. It took about 17 minutes for the potatoes to cook through and they were perfectly done. I used a tenderizer in place of a fork to mash them. I enjoyed the texture of the skin left in the topping. The potatoes could probably use a pinch more of salt after whipping up, although when you hit a part of the topping with the caramelized onions, they make up for the lack of seasoning.
The filling has a nice savory light gravy. I might go slightly stronger on the thyme next time. I used a 10-by-14-inch rectangular dish. It was a little tricky to serve the dish out of the pan the first night, but I’m sure the subsequent nights will be easy now that the pie is chilled. I could have probably used a pinch more of the Cheddar—maybe another 1/4 to 1/2 cup, but that is probably getting decadent!!!
Caramelized onions and Cheddar mashed potatoes—enticing words. Pair them with ground lamb and this twist on shepherd’s pie is perfect for Sunday dinner. Love this!
In the morning, I prepped all the ingredients (diced carrots and caramelized the onions for approximately 90 minutes over medium-low heat). The lamb and gravy preparation is straightforward. After reading through the second step, I decided to cook the potatoes (Yukon golds) last, thinking that mashed potatoes are best if freshly prepared before baking. Interestingly, there’s no additional dairy or broth added—just cubed butter and a generous portion of salt. The mashed potato process (using a basic masher in the same pot) is effortless and delicious. The soft garlic is subtle and pleasant. I see now that yes, you could prepare this type of mashed potato even a day ahead, as the recipe notes, without sacrificing taste or texture.
I look forward to making this dish to share with extended family over Christmas break. With the exception of the cheese, this recipe could be easily adapted for those who can’t eat dairy or gluten.
Although I often add cheese to shepherd’s pie, I haven’t added cooked onion to the topping and I thought the result was delicious. The pie felt like a complete hearty dish in itself and I ate a large portion of it without any further accompaniments.
I used a type of white potato called Cultra from Northern Ireland. I also used 5% fat ground beef and a mature British cheddar. I used about half of the lamb mixture in my pie, as I was limited in the size of the dish I used.
This shepherd’s pie would serve 6 to 8 people—possibly more.
Two thumbs up!! This was a great recipe for a cold and dreary day, producing a warm, delicious, and comforting dinner. Although it calls for very little in the way of herbs or spices, the humble ingredients come together to create a subtle savory flavor. An added bonus was that it produced a huge amount (easily enough for 8 to 10), ensuring lots of simple-to-reheat leftovers.
Save this recipe for a day when time is not a factor, as caramelizing the onions and completing all the steps takes time. My onions took a full 70 minutes until they were a light golden brown. I used this time to prepare the mashed potatoes and grate the cheese. I used 85% grass-fed lamb and a fair amount of fat was drained off after browning. Do not even think about omitting the garlic from the mashed potatoes, as it gave them a delectable yet subtle boost of flavor. I used a sharp white Cheddar, but will probably try an orange Cheddar for color next time. My total bake time was 35 minutes in order lightly brown.
I used large thin-skinned new potatoes, labeled “Gold,” at Trader Joes. I wondered if there was a compelling reason to use chicken versus beef broth (though I tested it as written with chicken).
In making the gravy, I wasn’t sure how thick it should have been at the end. As it looked a bit thin after 3 minutes, I added an extra teaspoon of flour to thicken it up, and am glad that I did.
A couple twists to a regular, run-of-the-mill shepherd’s pie really set this version apart. As far as the recipe itself, there was nothing tricky or complicated. I loved the steaming of the potatoes, which I’d never done. It was so much easier than boiling them.
First, caramelizing the onion was a masterstroke. They added a light sweetness that really gave the pie a depth that otherwise would have been missing. And mixing some of the onions in with the meat and putting the rest on the potatoes was a great idea. I’d vote for upping the quantity to 3 pounds.
The second twist was the Cheddar on top. Cheese makes everything better and that’s no different here. We wondered, however, what would happen if we brought it into a pub!
This dish might not be one for a quick weeknight meal but was very much worth the time.
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.
Superb, Renee. Love the freelancing and happy you enjoyed it.
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!
Magnificent, Margaret! So pleased to hear it. Many thanks for taking the time to let us know!
This is a delicious receipe and very filling.