Shepherd’s pie is a beloved, hearty classic that brings together savory ground lamb, vegetables, and a creamy potato topping. But we’re elevating the traditional dish by incorporating a root vegetable mash—think creamy potatoes, sweet potatoes, and parsnips—for added depth and sweetness. Perfect for a family meal or a cozy night in, this dish is as satisfying as it is delicious!
Why You’ll Love This Recipe
The rich ground lamb filling is simmered with aromatics like carrots, celery, onions, and thyme, giving it a wonderfully deep flavor. The root vegetable mash adds a naturally sweet, creamy element that perfectly balances the robust lamb. Finished with a golden-brown top, this Shepherd’s pie is comfort food at its finest!
For more cozy and comforting homemade dinner recipes, try my cottage pie (similar, but made with ground beef), fish pie with flaky phyllo dough, or this homestyle chicken pot pie next!
What You’ll Need
- Ground lamb, the classic choice for an English-style Shepherd’s pie!
- Veggies: Carro, onion, and celery
- Olive oil, kosher salt, and black pepper
- Fresh thyme and dried bay leaves
- Tomato paste, to add a rich tomato flavor.
- Red wine: use something good enough to drink as the flavor will concentrate as it reduces and cooks down. If avoiding wine, use additional beef broth and/or a splash of balsamic vinegar.
- Worcestershire sauce, which adds a rich, savory depth of flavor.
- Dijon mustard, for a slight tang!
- Low-sodium beef broth, though you can of course use chicken broth if that’s what you’ve got!
- Frozen peas, which feel essential to any savory pie recipe!
- The root vegetable mash is made with: potato, sweet potato, parsnip, a little butter, milk, shredded white Cheddar cheese, and kosher salt
- Garnish: I like to finish with fresh thyme or chopped parsley and lots of freshly ground black pepper!
My absolute favorite cookware for this (and all savory baked pie recipes) is my trusty Staub braiser!
Ingredient Substitutions
- Root vegetables: Feel free to swap parsnip for turnip or rutabaga if you prefer. You can also use all potatoes if you’re not a fan of sweet potatoes.
- Cheese: Try swapping Cheddar for Parmesan or Gruyère for a different flavor twist.
- Vegetarian: To make this vegetarian, substitute the lamb with lentils or a plant-based ground meat alternative and use vegetable broth instead of beef broth. If going this route, you could also add mushrooms!
Directions
Full instructions and quantities are in the recipe card below.
- Brown the Lamb: Heat a little olive oil in a large skillet over medium-high heat. Cook the ground lamb, seasoned with 1 tsp Kosher salt, until browned (4-6 minutes). Transfer to a bowl.
- Sauté Vegetables: In the same skillet, sauté diced carrots, onion, celery, and thyme sprigs with Kosher salt and black pepper. Stir in a few tablespoons of tomato paste.
- Make the Sauce: Deglaze with ½ cup of red wine, reducing by half. Add lamb back along with a generous splash of Worcestershire sauce, a tablespoon of Dijon mustard, beef broth, and dried bay leaves. Simmer for 20 minutes, then discard thyme and bay leaves.
- Cook Root Vegetables: Preheat the oven to 400°F. Boil cubed potato, sweet potato, and parsnip until tender (10-15 minutes). Mash with butter, milk, shredded Cheddar cheese, and kosher salt until very well mixed.
- Assemble: Taste and adjust the filling, then stir in 2 cups frozen peas. Spoon the mash decoratively over the lamb mixture, then bake for 35-40 minutes, until golden. Garnish with thyme leaves and black pepper, then serve hot!
Ari’s Best Tips!
- Mash consistency: Make sure the root vegetables are well-drained before mashing to avoid a watery topping.
- Lamb flavor: Ground lamb has a distinct flavor that pairs beautifully with the sweetness of the root vegetables. However, if it’s too strong for your taste, feel free to substitute with ground beef.
- Make it extra crispy: For a crispier topping, brush the top of the root vegetable mash with melted butter before baking.
Make-Ahead, Leftovers, & Storage
You can prepare the lamb filling and the mashed vegetables a day ahead. Store them separately in the fridge, then assemble and bake when ready to serve.
- Store: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Reheat: Reheat individual portions in the microwave, or pop the whole dish back in the oven at 350°F for about 20 minutes until heated through.
- Freeze: Shepherd’s pie freezes beautifully. Once assembled, let the pie cool completely, then cover tightly and freeze for up to 2 months. Thaw in the fridge overnight before reheating in the oven.
Serving Suggestions
Shepherd’s pie is a complete meal on its own, but you can serve it with a light side salad or some steamed green beans for extra greens. A dollop of sour cream on top of the baked pie adds a lovely tang.
This Shepherd’s pie with root vegetable mash is the ultimate comfort food upgrade—hearty, rich, and layered with flavor. It’s the perfect dish to feed a crowd or enjoy as leftovers during the week!
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Cozy Shepherd’s Pie with Root Veggie Mash
Video
Ingredients
For the ground lamb filling
- 1½ lbs (24oz) ground lamb
- 2 Tbsp olive oil
- 1½ tsp kosher salt, divided
- 3 large carrots, cut into ¼-inch dice
- 2 medium (or 1 large) sweet onions, cut into ¼-inch dice
- 3 stalks celery, cut into ¼-inch dice
- 4 sprigs fresh thyme
- ¼ tsp freshly ground black pepper
- 2 Tbsp tomato paste
- ½ cup (118ml) red wine
- 2 tbsp Worcestershire sauce, gluten-free brands available
- 1 Tbsp Dijon mustard
- 1½ cups (355ml) low-sodium beef broth, chicken broth or vegetable broth
- 2 dried bay leaves
- 2 cups frozen English peas
For the root vegetable topping
- 1 large potato and cut into ½-inch cubes (Russet or Yukon gold, preferably)
- 1 large sweet potato peeled and cut into ½-inch cubes
- 1 large parsnip peeled and cut into ½-inch cubes
- 4 Tbsp unsalted butter
- ⅓ cup (79ml) milk, any kind
- 1 cup (4oz) sharp white Cheddar cheese, shredded
- 1 tsp kosher salt
Instructions
- Brown the ground lamb. Heat 2 Tbsp olive oil in a large 10- or 12-inch cast iron skillet over medium-high heat. Add 1½ lbs ground lamb, season with 1 tsp Kosher salt, then cook, breaking up with a spatula, until evenly browned, about 4-6 minutes. Use a slotted spoon to transfer the lamb to a bowl.
- Sauté the aromatics. Add diced carrots, onion, celery, and 4 fresh thyme sprigs, then season with the remaining ½ tsp Kosher salt and ¼ tsp black pepper. Cook, stirring occasionally, for about 6-8 minutes, or until the vegetables have browned slightly and become tender. Stir in 2 Tbsp tomato paste until dissolved.
- Create the sauce. Deglaze the pan with ½ cup (118ml) red wine, scraping the bottom of the pan as needed. Allow this to reduce by about half, then return the ground lamb to the pan and add 2 Tbsp Worcestershire sauce, 1 Tbsp Dijon mustard, 1½ cups (355ml) low-sodium beef broth, and 2 bay leaves.
- Simmer. Reduce the heat to medium-low, then simmer for about 20 minutes. Discard the thyme sprigs and bay leaves.
- Cook the root vegetables. Preheat an oven to 400F. Bring a large pot of salted water to a rapid boil. Add cubed potato, sweet potato, and parsnip, then cook until tender, about 10-15 minutes, depending on how large you cut them. Drain the veggies, then return them to the pot. Mash until very smooth.
- Add cheese. Add 4 Tbsp unsalted butter, ⅓ cup (79ml) of milk, 1 cup (4oz) of grated white Cheddar cheese, and 1 tsp Kosher salt, then stir until very well mixed. Taste, then adjust seasoning to taste.
- Adjust seasoning of the filling, if needed. When ready to assemble, give the filling another taste to make sure it’s seasoned well. This is your chance to change anything you don’t like. Stir in 2 cups of frozen peas.
- Bake until golden brown. Spoon the mashed root veggies on top – this can be a single smooth layer or you can create a decorative top. Transfer to a preheated oven and bake until the top is golden brown and bubbly, about 35-40 minutes. Enjoy immediately with fresh cracked pepper and chopped thyme or parsley!
Notes
- For a deeper golden brown crust, you can pop the whole thing under a broiler for 30-60 seconds right at the end.
- Make ahead: Shepherd’s pie can be completely assembled, then wrapped tightly and refrigerated for up to 2 days before cooking. Allow to come to room temperature or simply add an extra couple of minutes to the cook time.
- Root veggies: Use any combination of root vegetables you like!
This recipe is delicious! The root vegetable mash topping is ingenious. I don’t usually care for lamb, but it is the right choice for this decadent, comforting meal!
Thank you, Martha! This is honestly one of my all-time favorite comfort meals. The root veggie mash is so good! xo, Ari