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Close up of plated shepherd's pie & fork on the side.
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5 from 4 votes

Shepherd's Pie with Roasted Garlic Mashed Potatoes

Shepherd's Pie with Roasted Garlic Mashed Potatoes recipe is the ultimate comfort food known and loved by many. Minced lamb stewed gently with variety of vegetables and roasted garlic enhancing the flavour of mashed potato topping makes for wonderful feast any time of year.
Course Main Course
Cuisine British
Keyword Roasted Garlic Mashed Potatoes, Shepherd's Pie
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 4 generous servings
Calories 759kcal
Author Jo Allison


Shepherd's Pie Filling

  • 500 g minced lamb
  • 2-3 carrots (roughly 230g) peeled & roughly chopped
  • 2-3 celery stalks (roughly 100g) peeled & roughly chopped
  • 1 large onion (roughly 210g) finely chopped
  • 2 garlic cloves minced, grated or finely chopped
  • 1 leftover broccoli stalk (roughly 100g) roughly chopped
  • 500 ml hot lamb or chicken stock (from cube is fine)
  • 2 tablespoon tomato puree
  • 2 bay leaves (dried or fresh)
  • 1 ½ teaspoon dried thyme or rosemary
  • 1-2 tablespoon Worcestershire sauce or to taste
  • 2 tablespoon plain flour
  • rapeseed/olive oil
  • 400 g tin of baked beans optional

Roasted Garlic Mashed Potato Topping

  • 1 head of garlic
  • 1 kg floury potatoes
  • 75 g unsalted butter
  • 75 ml milk
  • 50 g strong cheddar cheese


Roasted garlic

  • Cut the top off entire head of garlic so that you can see the cloves, sprinkle with salt, drizzle with olive oil and roast wrapped in foil at 180C/350F/gas mark 4 for 40min.

Shepherd's Pie Filling

  • Heat a glug of oil in a large pot with a lid and sauté prepared chopped vegetables (onions, celery, carrots and broccoli stalk (if using)) until soft but not coloured approx. 5-8 min
  • Add minced lamb and sauté it together with vegetables for approx 10 min. Make sure you break it up with wooden spoon as it cooks.
  • Add thyme or rosemary, bay leaves, tomato paste and flour. Stir briefly and slowly start adding hot lamb stock stirring everything slowly with wooden spoon until you've used up all the stock. Add Worcestershire sauce, cover pot with the lid (leaving small opening for some steam to escape) and let it simmer for approx. 30 min. If you'd like to include baked beans in your pie make sure to add them towards the end of 30 min simmering time. Season to taste with salt and pepper and perhaps some more Worcestershire sauce.

Roasted Garlic Mashed Potato Topping

  • Boil the potatoes in a large pan of salted water until cooked. Drain well and mash with butter, milk and some seasoning. Squeeze roasted garlic out and onto the potatoes and mix well. Taste and season some more if needed.

Pie Assembly

  • Preheat the oven to 180C/350F/gas mark 4. Transfer the pie filling to the ovenproof pie dish, top with mashed potato and sprinkle with some grated cheddar. Bake for approx. 25-30 min until golden and bubbly. Serve with your choice of vegetables or salad. Enjoy!


  • Nutritional information is approximate, per serving and should be treated as a guideline only. 
  • Baked beans in the filling are optional but work really well. Feel free to reduce the amount of minced lamb if adding these. 
  • Leftovers can be stored in the fridge for 3-5 days or frozen for up to 2 months. 


Calories: 759kcal | Carbohydrates: 44g | Protein: 35g | Fat: 50g | Saturated Fat: 25g | Cholesterol: 147mg | Sodium: 445mg | Potassium: 1606mg | Fiber: 8g | Sugar: 5g | Vitamin A: 5882IU | Vitamin C: 38mg | Calcium: 250mg | Iron: 11mg