Traditional Shepherd's Pie


This traditional shepherd's pie is rich and meaty. It's made with a mixture of lamb and sirloin and topped with a creamy, cheesy mashed potato topping ⁠— sure to delight everyone at the table!

Prep Time:
20 mins
Cook Time:
1 hr 5 mins
Total Time:
1 hr 25 mins


  • 3 pounds Yukon Gold potatoes

  • 1 tablespoon kosher salt

  • ¼ cup milk

  • 3 tablespoons salted butter, divided

  • 1 cup shredded white Cheddar cheese

  • ¼ cup sour cream

  • 1 large egg yolk

  • 2 teaspoons kosher salt, divided

  • 1 teaspoon ground black pepper, divided

  • 1 tablespoon olive oil

  • 1 cup diced onion

  • 1 cup diced carrot

  • 1 pound ground lamb

  • 1 pound ground beef sirloin

  • 3 tablespoons all-purpose flour

  • 1 teaspoon finely chopped fresh rosemary

  • 1 teaspoon finely chopped fresh thyme

  • 1 cup beef stock

  • 1 tablespoon tomato paste

  • 1 tablespoon Worcestershire sauce

  • 1 cup frozen green peas

  • 1 tablespoon chopped fresh parsley, or to taste


  1. Place potatoes in large saucepan and add enough water to cover by 2 inches. Stir in 1 tablespoon salt and place pot over medium-high heat; bring to a boil. Cook until potatoes are fork tender, about 10 minutes. Turn off the heat and drain.

  2. Return potatoes to the hot pan and set over the same burner. Add milk and 2 tablespoons butter; allow butter to melt from the residual heat. Mash potatoes with a potato masher until smooth. Stir in Cheddar cheese, sour cream, egg yolk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside while you prepare the filling.

  3. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.

  4. Heat olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add onion and carrot and cook, stirring constantly, until onion begins to turn translucent, about 5 minutes.

  5. Add lamb and beef and cook, crumbling with a spoon and stirring often until browned, about 5 minutes. Sprinkle meat mixture with flour, remaining salt and pepper, rosemary, and thyme. Cook, stirring constantly, for 2 minutes.

  6. Add beef stock, tomato paste, and Worcestershire; cook, scraping any flavorful bits from the bottom of the skillet. Bring mixture to a simmer. Cook until thickened and vegetables are tender, about 8 minutes. Stir in peas. Transfer mixture to the prepared casserole dish and top with the prepared mashed potatoes.

  7. Bake in the preheated oven until golden and bubbly around the edges, 25 to 30 minutes. Sprinkle with parsley and serve.


This recipe could be made easier and quicker for a weeknight dinner by subbing out 2 packages refrigerated mashed potatoes instead of making your own! Also, you could incorporate more veggies by using frozen mixed vegetables instead of only peas.

Nutrition Facts (per serving)

502 Calories
24g Fat
41g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 502
% Daily Value *
Total Fat 24g 31%
Saturated Fat 12g 59%
Cholesterol 118mg 39%
Sodium 1470mg 64%
Total Carbohydrate 41g 15%
Dietary Fiber 5g 16%
Total Sugars 4g
Protein 30g
Vitamin C 9mg 47%
Calcium 161mg 12%
Iron 2mg 13%
Potassium 470mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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