Hello friends, today I am sharing another Shepherd’s Pie Recipe different from my last Shepherd’s Pie! In the last recipe, I made it with ground beef. I know, I know that is not the “proper” way to make it. After all, shepherds don’t herd cows, they herd sheep! So this time I have made it with lamb, and boy is it good! I hope you enjoy it as much as I do.
How to Make a Shepherd's Pie That's the Real Deal... Kind Of!
Hello friends, this Shepherd's Pie, it's the real deal. Kind of. Today I am making it with lamb like a traditional Shepherd's Pie, but I still like to use mushrooms and a layer of Potato on the bottom. That way, I can add a layer of cheese before the meat. But you can change it to make it the way you like which always makes the dish better!
2tablespoonsof Clarified Butter or your favorite cooking oil
2poundsof Ground Lamb Shoulder or Ground Chuck 80/20
1large Onion diced
4ouncesMushrooms sliced
1tablespoonThyme freshly chopped
1tablespoonRosemary freshly chopped
¼cupall purpose Flour
1 ½cupGood Red Wine (the Chef used a Cabernet Sauvignon)
2tablespoonsGarlic chopped
1cupCarrots cut into dice very small
6ouncesTomato Puree
12ouncesChicken Stock
2tablespoonsParsley chopped
4tablespoonsWorcestershire Sauce
1 ½cupPeas defrosted
Salt and Pepper to taste
6ouncesCheddar grated
3ouncesParmigiana Reggiano grated
Approximately 8 cups of Mashed Potatoes
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Recipe Instructions
The lasagna pan used in the video is 12-inches x 8 ½ inches x 2.5-inches deep.
Preheat Oven to 350°F / 175°C
Using 2 frying pan,heat some clarified butter or your favorite cooking oil when hot at 365F / 185C, add the meat in one pan and sauté the meat until golden brown (this could take 10/12 minutes).
In the other fry pan, heat some clarified butter or your favorite cooking oil when hot at 365F / 185C, add the onion, when it turns golden brown, add the mushroom cook until they have released all their water. And reserve for a later use.
In the first frying pan, with the golden-brown meat, add the thyme, rosemary. Add the flour and mix well. Add the wine and let it reduce for 1 minute or 2. Add the carrots, the garlic, tomato puree, chicken stock and 2 tablespoons chopped parsley. Adjust salt and pepper to taste. Cook for 15/20 minutes at low heat!
Add the Worcestershire sauce, reserved mushrooms and onion from the other frying pan and peas and cook the mixture for a few minutes until it thickens slightly.
To put the recipe together follow the technique on the video.
Place in a preheated Oven for about 45/60 minutes until the top layer is golden brown. If after 45 minutes it is not brown enough, put it under the broiler for a few minutes.
Equipment - You can find the items below at our online store!
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.8 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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Hullo, Marion again, the Shep Pie saver !!!??
– I needed to say how much I do enjoy your delightful cooking shows.. you are a delight to listen to, and watch,, and you always give us real pleasure,, thankyou
—. please will you help rescue our Shepherds Pie,,
——. i grit my teeth everytime I read “the story of Shep Pie” that so many good cooks believe they are right,, This is handed down from my Granmas German ancestors, who came to Australia mid 1880’s ,,,, she browned it in her BIG Black wood stocked stove, then her delicious Milk Puddings went in to Bake,, while the big Urn ontop, boiled water for the teapot,. yep, memories….
marion
on December 3, 2024 at 9:19 pm
ooohh dear me -Jean, what have you done to our “Traditional” -no cook-no long list of added Vegies or flavours -no Bake Shepherds Pie !?! made with minced pieces of Roast Lamb and left over mash, both ALREADY cooked,, If you use Beef you will not get that delecat sweet Roast Lamb flavour – or that chewy meat texture, which is lost if Vegies are added – serve with boiled Vegies,,, please do try this,,, that meat is mixed with Tomato Sauce to bind it,, thats all !!?! great for sandwiches next day as well – if there are any left over. !?
Maureen
on April 23, 2025 at 3:31 pm
If you are making this for the freezer, should you cook it first? Would you need to thaw it prior to cooking?
Temps and times? Any instructions very much appreciated. PLEASE help.
Thank you.
jenny
on April 22, 2024 at 10:30 pm
Many thanks Chef Jean Pierre.
You are my go-to site for any recipes. I live in Australia and if i was in your neighborhood i would give you a big hug and thank you for all your great advice and help in cooking. Your humor is contagious. Love to Thank You for your time you take to explain all your recipes God Bless You Jean Pierre you’re the greatest. Jenny
Patti
on February 21, 2024 at 4:53 pm
I have made shepherds pie before but this the best recipe I have ever used. I will never tire of it. I watch every video you have made and have never been disappointed with the results. Then more I practice your techniques the better I get. And I love to cook.
Marisa Santucci
on November 15, 2023 at 1:02 am
Love all your recipes. I have tried several, and they are all authentic,easy to follow.
Will always continue to watch your videos, as you are amazing.
Juztin
on April 7, 2023 at 10:51 am
Huge fan chef! I’ve made this recipe twice exactly as you’ve laid it out here and it was phenomenal. You’re the best! Thank you chef! I hope you have a fantastic day!
Chef Jean-Pierre
on April 16, 2023 at 5:47 pm
🙏🙏🙏❤️
marion
on March 1, 2023 at 7:26 pm
Hullo Jean/Pierre, may I add info to your Shepherds Pie,, you have a delicious Cottage Pie there,, with Vegies from CottageGarden,, but Shepherds Pie is a “completely” different texture and taste,,,
made with Pieces of Roast Lamb fed into your own mincer, mixed with lots Tomato Sauce, pressed into Pie Dish, topped with Mash Potato, browned under grill, the texture of that meat is amazing, and flavour of Roast Lamb, needed no extra flavours, and no vegies added, they are boiled and served alongside,,, I watched my Grandma make this in WW2 yrs 1940’s, us kids loved it ,,, yes you can use other Roast meats, but wont get that Lamb flavour,,—- for a shortcut, buy cold Roast meat from the Deli and mince it yourself,,if beef, add few peices cooked silverside.
please do try this,,
Chef Jean-Pierre
on March 4, 2023 at 3:05 pm
Great comment, Thank you! 😊
marion the Shep Pie rescuer
on November 25, 2024 at 1:40 am
oh dear me Jean, what Ever are you doing to our Traditional Shepherds Pie ?
— just look at your long long long list of ingredients,, oh my oh my , maybe you are making a Shepherds Cottage Pie,,, – —. really ???
To SAVE our Traditional Pie Recipe,, just do a great quickie dish, ?!?!?
– Feed pieces of left-over Roasted Lamb into your mincer as it tumbles into your pie dish add tomato sauce to bind it, press it out to smooth top,
— Top it with mash Spuds, and brown it under the griller, So everythjng is already cooked, serve with a Salad, ——. , or for a hot meal, -pop it into oven just to heat meat through to serve warm with boiled carrots and peas,, that meat is so delicious as you taste the Roast Lamb flavour plus SURPRISING TEXTURE, – oh yummy !!!
— then you realise “fhis is NOTHING AT ALL LIKE like a Cottage Pie, which is made with butchers mince meat that had to be FRIED,, ?? “. with vegies and flavours etc etc all added,, that then becomes a long list too,, these days people look for quick short recipes,, this is one ,,
refer to my previous texts above – 1/3/2023 and 22:9/24. I do hope you can put peoples questions at rest – Shepherds OR Cottage, —which is it ???
DJ
on February 1, 2023 at 9:44 am
Excellent! Another winner! I made this as written, except that I used ground pork. My local grocery had pork butts for $1.95 a pound, so I ground it myself along with a little leftover bacon. How bad could it be? Outstanding!
Nicoline
on January 6, 2023 at 6:36 pm
Hello, Chef Jean-Pierre
It was our 33rd wedding anniversary on the 6th on Jan and I made your cottage pie – I used yout recipe as is but substituted the lamb for pet-soaked soya chunks as we are vegan.
It was so delicious.
Jeff LeFevre
on January 16, 2023 at 2:18 pm
I’ve made this with cauliflower mash instead of the potatoes! Most excellent!
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Hullo, Marion again, the Shep Pie saver !!!??
– I needed to say how much I do enjoy your delightful cooking shows.. you are a delight to listen to, and watch,, and you always give us real pleasure,, thankyou
—. please will you help rescue our Shepherds Pie,,
——. i grit my teeth everytime I read “the story of Shep Pie” that so many good cooks believe they are right,, This is handed down from my Granmas German ancestors, who came to Australia mid 1880’s ,,,, she browned it in her BIG Black wood stocked stove, then her delicious Milk Puddings went in to Bake,, while the big Urn ontop, boiled water for the teapot,. yep, memories….
ooohh dear me -Jean, what have you done to our “Traditional” -no cook-no long list of added Vegies or flavours -no Bake Shepherds Pie !?! made with minced pieces of Roast Lamb and left over mash, both ALREADY cooked,, If you use Beef you will not get that delecat sweet Roast Lamb flavour – or that chewy meat texture, which is lost if Vegies are added – serve with boiled Vegies,,, please do try this,,, that meat is mixed with Tomato Sauce to bind it,, thats all !!?! great for sandwiches next day as well – if there are any left over. !?
If you are making this for the freezer, should you cook it first? Would you need to thaw it prior to cooking?
Temps and times? Any instructions very much appreciated. PLEASE help.
Thank you.
Many thanks Chef Jean Pierre.
You are my go-to site for any recipes. I live in Australia and if i was in your neighborhood i would give you a big hug and thank you for all your great advice and help in cooking. Your humor is contagious. Love to Thank You for your time you take to explain all your recipes God Bless You Jean Pierre you’re the greatest. Jenny
I have made shepherds pie before but this the best recipe I have ever used. I will never tire of it. I watch every video you have made and have never been disappointed with the results. Then more I practice your techniques the better I get. And I love to cook.
Love all your recipes. I have tried several, and they are all authentic,easy to follow.
Will always continue to watch your videos, as you are amazing.
Huge fan chef! I’ve made this recipe twice exactly as you’ve laid it out here and it was phenomenal. You’re the best! Thank you chef! I hope you have a fantastic day!
🙏🙏🙏❤️
Hullo Jean/Pierre, may I add info to your Shepherds Pie,, you have a delicious Cottage Pie there,, with Vegies from CottageGarden,, but Shepherds Pie is a “completely” different texture and taste,,,
made with Pieces of Roast Lamb fed into your own mincer, mixed with lots Tomato Sauce, pressed into Pie Dish, topped with Mash Potato, browned under grill, the texture of that meat is amazing, and flavour of Roast Lamb, needed no extra flavours, and no vegies added, they are boiled and served alongside,,, I watched my Grandma make this in WW2 yrs 1940’s, us kids loved it ,,, yes you can use other Roast meats, but wont get that Lamb flavour,,—- for a shortcut, buy cold Roast meat from the Deli and mince it yourself,,if beef, add few peices cooked silverside.
please do try this,,
Great comment, Thank you! 😊
oh dear me Jean, what Ever are you doing to our Traditional Shepherds Pie ?
— just look at your long long long list of ingredients,, oh my oh my , maybe you are making a Shepherds Cottage Pie,,, – —. really ???
To SAVE our Traditional Pie Recipe,, just do a great quickie dish, ?!?!?
– Feed pieces of left-over Roasted Lamb into your mincer as it tumbles into your pie dish add tomato sauce to bind it, press it out to smooth top,
— Top it with mash Spuds, and brown it under the griller, So everythjng is already cooked, serve with a Salad, ——. , or for a hot meal, -pop it into oven just to heat meat through to serve warm with boiled carrots and peas,, that meat is so delicious as you taste the Roast Lamb flavour plus SURPRISING TEXTURE, – oh yummy !!!
— then you realise “fhis is NOTHING AT ALL LIKE like a Cottage Pie, which is made with butchers mince meat that had to be FRIED,, ?? “. with vegies and flavours etc etc all added,, that then becomes a long list too,, these days people look for quick short recipes,, this is one ,,
refer to my previous texts above – 1/3/2023 and 22:9/24. I do hope you can put peoples questions at rest – Shepherds OR Cottage, —which is it ???
Excellent! Another winner! I made this as written, except that I used ground pork. My local grocery had pork butts for $1.95 a pound, so I ground it myself along with a little leftover bacon. How bad could it be? Outstanding!
Hello, Chef Jean-Pierre
It was our 33rd wedding anniversary on the 6th on Jan and I made your cottage pie – I used yout recipe as is but substituted the lamb for pet-soaked soya chunks as we are vegan.
It was so delicious.
I’ve made this with cauliflower mash instead of the potatoes! Most excellent!