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 Shepherd's Pie - Chef Jean-Pierre

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!
4.50 from 14 votes

Recipe Video


  • 2 tablespoons of Clarified Butter or your favorite cooking oil
  • 2 pounds of Ground Lamb Shoulder or Ground Chuck 80/20
  • 1 large Onion diced
  • 4 ounces Mushrooms sliced
  • 1 tablespoon Thyme freshly chopped
  • 1 tablespoon Rosemary freshly chopped
  • ¼ cup all purpose Flour
  • 1 ½ cup Good Red Wine (the Chef used a Cabernet Sauvignon)
  • 2 tablespoons Garlic chopped
  • 1 cup Carrots cut into dice very small
  • 6 ounces Tomato Puree
  • 12 ounces Chicken Stock
  • 2 tablespoons Parsley chopped
  • 4 tablespoons Worcestershire Sauce
  • 1 ½ cup Peas defrosted
  • Salt and Pepper to taste
  • 6 ounces Cheddar grated
  • 3 ounces Parmigiana Reggiano grated
  • Approximately 8 cups of Mashed Potatoes


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.
    Like this recipe?Please share it with your family and friends!
    Chef Jean-Pierre

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