Shepherd's Pie Recipe With Beef or Lamb

shepherds pie with beef or lamb

Robert Linton / Getty Images

  • Total: 55 mins
  • Prep: 20 mins
  • Cook: 35 mins
  • Servings: 4 servings

This shepherd's pie is made with leftover roast beef or lamb with a fluffy mashed potato topping. If you don't have leftover roast beef or lamb, use browned lean ground beef or lamb.

Diced leftover pork loin roast may be used to make this pie as well.


  • 2 tablespoons butter or margarine
  • 1 large onion (quartered and sliced)
  • 2 cups diced leftover roast beef or lamb
  • 2 cups brown or beef gravy (homemade or prepared from a mix)
  • 1/2 cup sliced or diced cooked carrots
  • 1 cup frozen peas (cooked)
  • Kosher salt (to taste)
  • Freshly ground black pepper (to taste)
  • 1 large egg yolk (beaten)
  • 2 cups leftover mashed potatoes

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 400 F. Grease a 2 1/2-quart baking dish.

  2. In a heavy skillet, melt the butter over medium heat. Add the onions and sauté until tender.

  3. Add the diced beef or lamb to the skillet along with the prepared gravy, carrots, and peas. Stir to blend.

  4. Heat through and season with salt and pepper, to taste.

  5. Transfer the meat and vegetable mixture to the prepared baking dish.

  6. If the mashed potatoes are very stiff from the refrigerator, warm them briefly in the microwave or in a skillet or saucepan on the stovetop.

  7. Put the mashed potatoes in a large bowl.

  8. Add the egg yolk to the mashed potatoes, and beat until well blended.

  9. Spoon the potatoes evenly over the shepherd's pie meat and vegetables.

  10. Bake the shepherd's pie in the oven for about 30 minutes, or until mashed potatoes are browned and gravy is bubbling.

  11. Serve and enjoy.


  • For a fancy look, put the potatoes in a pastry bag and pipe the potatoes through a large decorative tip.

Recipe Variations

  • With Ground Beef or Ground Lamb: Add about 1 to 1 1/2 pounds of lean ground beef or lamb to the skillet with the onions. Cook, stirring and turning frequently until the meat is no longer pink. Continue with the recipe.
  • With Hash Brown Topping: Shred 2 baking potatoes with a box grater or shredding disk of a food processor. Toss the potatoes with 2 tablespoons of flour, the beaten egg yolk, and 1/2 cup of shredded cheddar cheese. Sprinkle evenly over the meat mixture and sprinkle with paprika. Bake until the potato topping is browned.
  • Add about 1/2 cup of sliced celery to the skillet with the onion for some added green.
  • If you like venison, try this Luxury Venison Shepherd's Pie.