Classic British Shepherd's Pie with Cheddar & Rosemary
Shepherd's Pie
Comforting shepherd's pie topped with cheddar mash and rosemary—perfect for cosy British dinners.
Nutrition (per serving)
This is the shepherd's pie my family comes back to on chilly evenings — hearty, unfussy and utterly comforting. Ground lamb simmers with onions, carrots and beefy gravy while a creamy cheddar mash crowns the lot, baking to a golden, bubbling finish.
I love how simple flavours sing here: Worcestershire and tomato paste give depth, rosemary lifts the earthiness, and the sharp cheddar on the mash adds a lovely savoury tang. It's a proper British dinner that's great for sharing.
Ingredients
- Olive oil:2 tbsp
- Unsalted butter:2 tbsp
- Yellow onion, finely chopped:1 pieces
- Carrots, diced:2 pieces
- Celery stalks, diced:2 pieces
- Garlic cloves, minced:2 pieces
- Ground lamb:1 lb
- Tomato paste:2 tbsp
- Worcestershire sauce:1 tbsp
- All-purpose flour:1 tbsp
- Beef stock:1 1/2 cup
- Frozen peas:1 cup
- Fresh rosemary, chopped:1 tbsp
- Fresh parsley, chopped:2 tbsp
- Salt:1 tsp
- Black pepper:1/2 tsp
- Maris Piper or Yukon Gold potatoes, peeled and cut:2 lb
- Milk:1/2 cup
- Cheddar cheese, grated:4 oz
- Dijon mustard:1 tsp
Instructions
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Preheat the oven to 400°F.
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Place potatoes in a large pan, cover with cold water, season with a pinch of salt, bring to a boil and simmer until tender, about 15–18 minutes.
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While potatoes cook, heat olive oil in a large skillet over medium-high heat. Add onion, carrots and celery and sautée for 6–8 minutes until softened.
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Add garlic and cook a minute more, then push veg to the side and add ground lamb. Brown the lamb, breaking it up with a spoon, until no pink remains.
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Stir in tomato paste, Worcestershire sauce and flour; cook 1–2 minutes. Gradually add beef stock, scraping up any browned bits, then simmer until the mixture thickens, about 8–10 minutes.
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Stir in peas, half the chopped rosemary and parsley, then season with salt and pepper. Remove from heat.
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Drain the potatoes, mash with butter, milk and Dijon mustard until smooth. Stir in the grated cheddar and remaining rosemary, reserving a little cheese for the top.
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Spoon the lamb filling into a 9x9-inch or similar shallow baking dish. Spread the cheddar mash over the filling, ruffle the top with a fork and sprinkle the reserved cheese.
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Bake for 20–25 minutes until the top is golden and the filling is bubbling. If you like extra colour, place under a hot grill for 2–3 minutes to crisp the top.
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Rest 5 minutes, sprinkle with chopped parsley, then serve straight from the dish with steamed greens or a simple salad.
Tips & Notes
- For a smoother mash, warm the milk before adding it to the potatoes — it keeps the mash light and fluffy.
- If you prefer beef, use ground beef to make a cottage pie; the rest of the recipe stays the same.
- Make the filling a day ahead and reheat before topping with mash — it makes dinner day a breeze.
