The real thing — because shepherd's pie was always meant to be lamb

Here's a bit of dinner-table trivia: if it's made with beef, it's a cottage pie. Shepherds keep sheep, so shepherd's pie is lamb — always was. And once you've made it with proper grass-fed lamb mince, you understand why the name stuck. The lamb simmers into a rich, savoury gravy with carrot, celery and peas, then goes under a golden roof of buttered mash, furrowed with a fork so the ridges crisp in the oven. An hour and a bit, most of it hands-off, and it feeds six with dignity.

1 hr 15 mins 6 servings Prep 20 minsCook 55 minsMain CourseBritish

Ingredients

  • 480g Your Farmer grass-fed lamb mince
  • 1 tbsp olive oil
  • 1 large brown onion, finely chopped
  • 2 carrots, finely diced
  • 2 stalks celery, finely diced
  • 2 cloves garlic, crushed
  • 2 tbsp tomato paste
  • 1 tbsp plain flour
  • 375ml beef stock
  • 2 tsp Worcestershire sauce
  • 1 tsp dried thyme (or 2 sprigs fresh)
  • 1 cup frozen peas
  • Salt and pepper to season
  • 1kg potatoes, peeled and chopped (for the mash)
  • 60g butter (for the mash)
  • Splash of milk (for the mash)

Instructions

For the filling

Heat the oil in a large, deep pan over medium heat. Cook the onion, carrot and celery for 8 minutes until soft, then add the garlic for the final minute.

1 tbsp olive oil1 onion2 carrots2 stalks celery

Turn the heat up, add the mince and cook for 5–6 minutes, breaking it up, until well browned.

480g lamb mince

Stir in the tomato paste and flour and cook for 1 minute.

2 tbsp tomato paste1 tbsp plain flour

Add the stock, Worcestershire sauce and thyme. Simmer gently for 15 minutes until thick — the filling should hold its shape on a spoon. Stir through the peas and season well.

375ml beef stock2 tsp Worcestershire sauce1 tsp thyme1 cup peas

For the mash

While the filling simmers, cook the potatoes in well-salted boiling water for 15–20 minutes until tender. Drain thoroughly.

1kg potatoes

Mash with the butter and a splash of milk until smooth, and season with salt.

60g buttersplash of milk

To assemble and bake

Heat the oven to 200°C. Spoon the filling into a roughly 2-litre baking dish, top with the mash and rough up the surface with a fork — the ridges are what go golden and crisp.

Bake for 25 minutes until the top is deep gold and the filling bubbles at the edges.

Rest for 5–10 minutes so it serves in neat spoonfuls, then bring the whole dish to the table with steamed greens.

Appears in

In every lamb share — Mince (approx 480g)

Your Farmer CSA grass-fed lamb share — Pack B selection of pasture-raised lamb cuts, vacuum-sealed, NSW & ACT delivery
CSA Pastured Lamb Share
Sale price From $150.00Regular price $162.41

Shepherd's Pie Is a Lamb Dish — Full Stop

The pie under the mash tells you who made it. Beef means cottage pie; lamb means shepherd's pie — the clue's in the name. It matters beyond trivia, because lamb brings something to this dish that beef can't: its fat carries flavour right through the gravy, so every spoonful tastes of lamb rather than just of stock and Worcestershire. The grass-fed lamb mince in every Your Farmer® lamb share is minced from whole-animal trim off our pastured lambs, and this is arguably the dish it was named for.

The one non-negotiable: simmer the filling until it's properly thick before the mash goes on. A wet filling boils up through the topping and you end up with a swamp instead of a pie. The mash matters too: use a floury potato and mash it a touch firmer than you'd serve on its own, so it sits proudly on the filling instead of sinking in. And always fork the surface into furrows — the ridges catch the heat and crisp while the valleys stay creamy.

Swaps and Variations

  • Make it a cottage pie: swap in beef mince — or go the full version with our beef cottage pie with celeriac mash.
  • Roof upgrades: a handful of grated cheddar over the mash, or swap a third of the potato for parsnip or swede.
  • Individual pies: divide between ramekins and bake 15–18 minutes — kids love owning a whole one.
  • A splash of red wine in place of some stock deepens the gravy for grown-up nights.

Storage and Leftovers

This is a planner's dinner. Assemble it up to 2 days ahead and keep it covered in the fridge, then bake straight from cold with an extra 10 minutes. It freezes whole or in portions for 3 months — thaw overnight before baking or reheating. Leftovers keep 3 days and reheat best in the oven so the top re-crisps; a wedge of cold shepherd's pie in a lunchbox has its own quiet following, too.

Reserve your share and the makings of this one turn up at your door, pack after pack.

Frequently asked questions

What's the difference between shepherd's pie and cottage pie?

The meat. Shepherd's pie is made with lamb — shepherds keep sheep — while cottage pie is the beef version. The method is otherwise nearly identical.

Can I make shepherd's pie ahead of time?

Yes — assemble it up to 2 days ahead, refrigerate, and bake from cold with about 10 extra minutes. It also freezes well for up to 3 months, unbaked or baked.

Why did my shepherd's pie turn out watery?

The filling wasn't reduced enough before topping. Simmer until it holds its shape on a spoon, and rest the baked pie 5–10 minutes before serving so it sets.

Can I skip the celery?

Yes — it adds a savoury background note but the pie won't fail without it. An extra carrot or a handful of finely chopped mushrooms fills the gap nicely.

What should I serve with it?

It's a complete dinner on its own, but steamed greens — beans, broccoli or buttered cabbage — are the traditional and best companions.

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