Shepherd’s Pie Recipes: 16 Cozy Bakes, Starting With the One Keith Richards Wouldn’t Share

Shepherd’s pie recipes have a famous fan in Keith Richards. Before Rolling Stones shows, the guitarist wanted a fresh shepherd’s pie waiting backstage, and nobody was allowed to break the crust before him. In his memoir Life he wrote, “Nobody touches the shepherd’s pie till I’ve been in there.” In one famous story, a drummer from an opening band dug in first, and the pie had to be quietly re-crusted before Keith saw it. Meat, gravy and a golden mashed potato top really are worth guarding. Here are the cozy versions to make this winter, starting with his classic..

Shepherd’s Pie Recipes Start With Keith Richards’ Classic

The classic shepherd’s pie is minced lamb cooked with onions, carrots and peas in a rich gravy, topped with mashed potatoes and baked until the top forms a crust. That crust is the part Keith Richards cares about most. Make this one first and you will understand why he guarded it. Read The Takeout’s story on his backstage pie for the full backstage tale. Would you share yours..

You will need: 1 1/2 lb ground lamb, 1 tbsp oil, 1 onion (diced), 2 carrots (diced), 2 cloves garlic, 2 tbsp tomato paste, 2 tbsp flour, 1 1/4 cups beef or lamb broth, 1 tbsp Worcestershire sauce, 1 tsp fresh rosemary or thyme, 1 cup frozen peas, 2 1/2 lb potatoes, 1/2 cup milk, 4 tbsp butter, 1 egg yolk, salt and pepper.

How to make it: 1. Boil the peeled, cubed potatoes 15 minutes, drain and mash with milk, butter, egg yolk, salt and pepper. 2. Brown the lamb in the oil and pour off most of the fat. 3. Add the onion, carrots and garlic and cook 5 minutes. 4. Stir in the tomato paste and flour, then the broth, Worcestershire and herbs, and simmer 10 minutes. 5. Add the peas, spread in a baking dish and cover with the mash, sealing the edges. 6. Rough up the top with a fork and bake at 400 F for 25 to 30 minutes until golden.

Beef Cottage Pie, the American Favorite

Here is a fun fact: when you make it with ground beef, it is technically called cottage pie, and lamb makes it shepherd’s pie. Most American families use beef anyway, and nobody at the table complains. A splash of Worcestershire and a spoon of tomato paste give the gravy that deep, savory flavor. This is the version most of us grew up on. Lamb or beef in your house?

You will need: 1 1/2 lb ground beef, 1 tbsp oil, 1 onion and 2 carrots (diced), 2 cloves garlic, 2 tbsp tomato paste, 2 tbsp flour, 1 cup beef broth, 1 tbsp Worcestershire sauce, 1 cup frozen peas, 1 tsp thyme, 2 1/2 lb potatoes, 1/2 cup milk, 4 tbsp butter, salt and pepper.

How to make it: 1. Boil the peeled, cubed potatoes 15 minutes, drain and mash with milk, butter, salt and pepper. 2. Brown the beef in the oil and drain the fat. 3. Add the onion, carrots and garlic and cook 5 minutes. 4. Stir in the tomato paste and flour, then the broth, Worcestershire and thyme. 5. Simmer 8 minutes, add the peas and spread in a baking dish. 6. Top with the mash and bake at 400 F for 25 minutes.

The Bodyguard’s Tip: Add Fresh Onion Before the Potatoes

This one comes straight from Keith Richards’ memoir. His late bodyguard, Big Joe Seabrook, had a trick: chop fresh onion and scatter it over the meat right before the mashed potatoes go on top. Onion cooked with the meat loses a lot of its punch, so the fresh layer brings the flavor back. It is a tiny step that makes any of these shepherd’s pie recipes taste brighter. Will you try it?

You will need: 1 batch cooked shepherd’s pie filling (lamb or beef), 1 small yellow or sweet onion (finely chopped), 1 batch mashed potatoes (about 2 1/2 lb potatoes), 2 tbsp butter, salt and pepper.

How to make it: 1. Heat the oven to 400 F. 2. Spread the hot meat filling in a baking dish. 3. Scatter the fresh chopped onion evenly over the filling. 4. Spoon the mashed potatoes on top and spread to the edges to seal. 5. Dot with butter and rough up the top with a fork. 6. Bake 25 to 30 minutes until bubbling and golden.

Shepherd’s Pie Recipes for Thanksgiving Leftovers

The day after Thanksgiving, this is the smartest dinner in the fridge. Shredded turkey and gravy go on the bottom, a layer of stuffing goes in the middle, and leftover mashed potatoes go on top. In 30 minutes you have a brand new meal that tastes like the holiday all over again. Serve it with the last of the cranberry sauce. What leftover would you sneak in: corn, green beans or both?

You will need: 3 cups leftover turkey (shredded), 1 1/2 cups leftover gravy, 1 cup cooked vegetables (peas, corn or green beans), 2 cups leftover stuffing, 3 to 4 cups leftover mashed potatoes, 1/2 cup shredded cheddar (optional), cranberry sauce to serve.

How to make it: 1. Heat the oven to 375 F. 2. Mix the turkey, gravy and vegetables and spread in a buttered baking dish. 3. Crumble the stuffing over the top in an even layer. 4. Warm the mashed potatoes for 1 minute so they spread easily. 5. Spread the potatoes over the stuffing and add cheese if you like. 6. Bake 25 to 30 minutes until hot and golden.

Sweet Potato Topped Shepherd’s Pie

Swap the white potatoes for sweet potatoes and you get a pie that looks like fall. The orange mash is naturally a little sweet, and it is great next to a savory beef or lamb filling with a pinch of smoked paprika. It bakes in a cast iron skillet, so it goes straight from stove to oven to table. Of all the shepherd’s pie recipes here, it is the prettiest for a holiday buffet. Sweet potato fan or not?

You will need: 1 1/2 lb ground beef or lamb, 1 onion (diced), 2 carrots (diced), 2 tbsp tomato paste, 1 tbsp flour, 1 cup beef broth, 1 cup frozen peas, 1/2 tsp smoked paprika, 2 1/2 lb sweet potatoes, 3 tbsp butter, 1/4 cup milk, salt, fresh thyme.

How to make it: 1. Peel and cube the sweet potatoes, boil 12 to 15 minutes, drain and mash with butter, milk and salt. 2. Brown the meat in a cast iron skillet and drain the fat. 3. Add the onion and carrots and cook 5 minutes. 4. Stir in the tomato paste, flour, paprika and broth and simmer 8 minutes. 5. Add the peas and spread the sweet potato mash on top. 6. Bake at 400 F for 20 minutes and add thyme.

Cheesy Shepherd’s Pie Recipes Kids Fight Over

Want the kids to fight over the last scoop? Stir sharp cheddar into the mashed potatoes, then add more on top so it melts into a bubbling, golden crust. This is one of the most requested shepherd’s pie recipes in family kitchens, and it is easy to see why. The cheese gives every bite a little stretch and a lot of flavor. A minute under the broiler at the end makes it extra crispy. Mild, sharp or extra sharp cheddar?

You will need: 1 1/2 lb ground beef, 1 onion and 2 carrots (diced), 2 tbsp flour, 1 cup beef broth, 1 tbsp Worcestershire sauce, 1 cup frozen peas and corn, 2 1/2 lb potatoes, 4 tbsp butter, 1/2 cup milk, 2 cups shredded sharp cheddar (divided), salt and pepper.

How to make it: 1. Boil and mash the potatoes with butter, milk, salt and 1 cup of the cheddar. 2. Brown the beef, drain, and add the onion and carrots for 5 minutes. 3. Stir in the flour, broth and Worcestershire and simmer until thick. 4. Add the peas and corn and spread in a baking dish. 5. Top with the cheesy mash and the rest of the cheddar. 6. Bake at 400 F for 20 minutes, then broil 2 minutes.

Slow Cooker Shepherd’s Pie for Busy Days

Let the slow cooker do the hard part. The meat and vegetables simmer low and slow all day until the gravy is rich and thick. About an hour before dinner, you spread the mashed potatoes on top and let them warm through. It will not get a crisp crust, so sprinkle on chives and paprika for color. You come home to dinner already done, which makes it one of the easiest shepherd’s pie recipes for workdays. Is your slow cooker out for the season yet?

You will need: 1 1/2 lb ground beef or lamb (browned and drained), 1 onion, 3 carrots and 2 celery stalks (diced), 2 cloves garlic, 2 tbsp tomato paste, 3 tbsp flour, 1 cup beef broth, 1 tbsp Worcestershire sauce, 1 tsp thyme, 1 cup frozen peas, 4 cups mashed potatoes, chives, paprika.

How to make it: 1. Add the browned meat, onion, carrots, celery and garlic to the slow cooker. 2. Whisk the tomato paste, flour, broth, Worcestershire and thyme and pour it in. 3. Cook on low 6 to 7 hours or high 3 to 4 hours. 4. Stir in the peas. 5. Spread the mashed potatoes over the top and cook 45 minutes to 1 hour more on low. 6. Sprinkle with chives and paprika and serve.

One-Pan Skillet Shepherd’s Pie Recipes for Weeknights

Fewer dishes, same cozy dinner. Brown the meat, cook the vegetables and build the gravy all in one oven safe skillet. Then spoon the mash right on top and slide the whole pan into the oven. With store bought or leftover mashed potatoes, this one is on the table in about 30 minutes. It is the weeknight hero of all these shepherd’s pie recipes. Who does the dishes in your house?

You will need: 1 1/4 lb ground lamb or beef, 1 onion (diced), 2 carrots (diced), 2 cloves garlic, 1 tbsp tomato paste, 1 tbsp flour, 3/4 cup broth, 2 tsp Worcestershire sauce, 1 cup frozen peas, 3 1/2 cups mashed potatoes (homemade or store bought), 2 tbsp butter, salt and pepper.

How to make it: 1. Heat the oven to 425 F. 2. Brown the meat in a 10 inch oven safe skillet and drain most of the fat. 3. Add the onion, carrots and garlic and cook 5 minutes. 4. Stir in the tomato paste, flour, broth and Worcestershire and simmer 5 minutes. 5. Add the peas, then spread the mash over the top and dot with butter. 6. Bake 15 to 20 minutes until golden at the edges.

Peas on the Side, the Way British Cafeterias Serve It

In British school dining halls and cafeterias, shepherd’s pie often comes with a big spoon of buttered peas right next to it, and many families still love it this way. Keeping the peas on the side means picky eaters can skip them, and the filling stays extra meaty. A little gravy over the top never hurts. It is one of the simplest shepherd’s pie recipes, filling and cheap to make. Peas inside the pie or on the side?

You will need: 1 1/2 lb ground lamb, 1 onion and 2 carrots (finely diced), 2 tbsp flour, 1 1/4 cups lamb or beef broth, 1 tbsp Worcestershire sauce, 1 tsp rosemary, 2 1/2 lb potatoes, 4 tbsp butter, 1/2 cup milk, 2 cups frozen peas, 1 extra tbsp butter for the peas, salt and pepper.

How to make it: 1. Boil and mash the potatoes with butter, milk, salt and pepper. 2. Brown the lamb and drain most of the fat. 3. Add the onion and carrots and cook 5 minutes. 4. Stir in the flour, broth, Worcestershire and rosemary and simmer 10 minutes. 5. Spread in a dish, top with the mash and bake at 400 F for 25 minutes. 6. Boil the peas 3 minutes, toss with butter and serve on the side.

Mini Shepherd’s Pies in a Muffin Tin

These little pies are perfect for parties, lunch boxes and anyone who loves the crispy edges best. Each muffin cup gets a scoop of filling and a piped swirl of mash that browns into golden tips. They pop right out with a spoon and freeze beautifully. Kids think they are cupcakes until the first bite, so these are the shepherd’s pie recipes to try on picky eaters. How many could you eat: two, three or four?

You will need: 1 lb ground beef, 1 small onion and 1 carrot (finely diced), 1 tbsp tomato paste, 1 tbsp flour, 1/2 cup beef broth, 1/2 cup frozen peas, 3 cups mashed potatoes, 1/2 cup shredded cheddar (optional), cooking spray, salt and pepper.

How to make it: 1. Heat the oven to 400 F and spray a 12 cup muffin tin. 2. Brown the beef with the onion and carrot and drain. 3. Stir in the tomato paste, flour and broth and simmer until thick, then add the peas. 4. Fill each cup two thirds full with the filling. 5. Pipe or spoon mashed potatoes on top and add cheese if you like. 6. Bake 15 to 18 minutes until the tips are golden.

Lentil and Mushroom Shepherd’s Pie (Meatless)

This meatless version is so hearty that even meat lovers go back for seconds. Brown lentils and mushrooms cook into a rich, savory filling that tastes a lot like the classic. It is a great choice for Meatless Monday or for a vegetarian guest at the holiday table. Use vegetable broth and it is one of the few fully vegetarian shepherd’s pie recipes that still feels hearty. Lentils are also full of fiber and protein. Would your family notice the meat is missing?

You will need: 1 cup dry brown or green lentils, 3 cups vegetable broth, 2 tbsp olive oil, 1 onion, 2 carrots and 2 celery stalks (diced), 8 oz mushrooms (chopped), 2 cloves garlic, 2 tbsp tomato paste, 1 tbsp soy sauce, 1 tsp thyme, 1 cup frozen peas, 2 1/2 lb potatoes (mashed with butter and milk).

How to make it: 1. Simmer the lentils in the broth 20 to 25 minutes until tender. 2. Cook the onion, carrots, celery and mushrooms in the oil for 8 minutes. 3. Add the garlic, tomato paste, soy sauce and thyme. 4. Stir in the lentils with their liquid and the peas and simmer until thick. 5. Spread in a dish and top with the mashed potatoes. 6. Bake at 400 F for 25 minutes.

Cauliflower Mash Topping for a Lighter Pie

If you are cutting back on carbs, cauliflower makes a surprisingly creamy topping. Steam it until very soft, blend it with butter and a little Parmesan, and spread it over the meat just like mashed potatoes. It browns a little less, so finish with a quick broil. It is a smart swap for any of these shepherd’s pie recipes. Many people mix half potato and half cauliflower for the best of both. Have you tried cauliflower mash yet?

You will need: 1 1/2 lb ground beef or turkey, 1 onion and 2 carrots (diced), 1 tbsp tomato paste, 1 cup beef broth, 1 tbsp Worcestershire sauce, 1 cup green beans or peas, 1 large head cauliflower (in florets), 3 tbsp butter, 1/3 cup grated Parmesan, 1 egg yolk, salt and pepper.

How to make it: 1. Steam the cauliflower 12 to 15 minutes until very soft and drain well. 2. Blend with the butter, Parmesan, egg yolk, salt and pepper until smooth. 3. Brown the meat with the onion and carrots and drain. 4. Add the tomato paste, broth and Worcestershire and simmer until thick, then add the vegetables. 5. Spread in a dish and top with the cauliflower mash. 6. Bake at 400 F for 20 minutes and broil 2 minutes.

Shepherd’s Pie Recipes With a Sliced Potato Top

Viral videos this year showed cooks pressing sliced potatoes over the meat instead of mashing them, and it really works. Thin potato rounds overlap like roof shingles, get brushed with butter and bake until the edges turn golden and crisp. You skip the boiling and mashing, which saves a pot and some time. The top looks fancy but is easy. Crispy slices or fluffy mash: which team are you on?

You will need: 1 1/2 lb ground beef or lamb, 1 onion and 2 carrots (diced), 2 tbsp tomato paste, 2 tbsp flour, 1 1/4 cups broth, 1 tbsp Worcestershire sauce, 1 cup frozen peas, 2 lb Yukon gold potatoes (very thinly sliced), 4 tbsp butter (melted), 1/2 tsp garlic powder, salt and pepper.

How to make it: 1. Heat the oven to 400 F. 2. Brown the meat with the onion and carrots and drain. 3. Stir in the tomato paste, flour, broth and Worcestershire and simmer 8 minutes, then add the peas. 4. Spread the filling in a baking dish. 5. Layer the potato slices over the top in overlapping rows and brush with butter mixed with garlic powder and salt. 6. Cover with foil and bake 30 minutes, then uncover and bake 25 minutes more.

Shepherd’s Pie Stuffed Baked Potatoes

Turn the whole dish inside out. Bake big russet potatoes, scoop out the middles and mash them, then fill the skins with savory meat filling and pile the mash back on top. A sprinkle of cheese and they go back into the oven. Each person gets their own little pie with a crispy potato shell. For another cozy potato side, try our scalloped potatoes. Would you add bacon on top?

You will need: 4 large russet potatoes, 1 lb ground beef, 1 small onion (diced), 1 carrot (finely diced), 1 tbsp tomato paste, 1/2 cup beef broth, 1/2 cup frozen peas, 3 tbsp butter, 1/4 cup milk, 1 cup shredded cheddar, 2 slices cooked bacon (crumbled, optional), salt and pepper.

How to make it: 1. Bake the potatoes at 400 F for 55 to 60 minutes until tender. 2. Brown the beef with the onion and carrot, drain, and add the tomato paste, broth and peas. 3. Cut the tops off the potatoes and scoop out the insides. 4. Mash the scooped potato with butter, milk, salt and pepper. 5. Fill the skins with the meat and top with the mash, cheese and bacon. 6. Bake 15 minutes until the cheese melts.

Make-Ahead and Freezer Shepherd’s Pie Recipes

Shepherd’s pie is one of the best make-ahead dinners there is. Assemble it in a foil pan, let it cool, then wrap it well and freeze it for up to 3 months. Bake it straight from the freezer, covered, on a busy night, or give one to a new mom or a neighbor who needs a hug in a dish. Making two and freezing one costs almost nothing extra. Who would you bring one to?

You will need: 1 double batch shepherd’s pie filling (3 lb ground beef or lamb, vegetables and gravy), 1 double batch mashed potatoes (5 lb potatoes), 2 disposable 9×13 inch foil pans with lids, foil and plastic wrap.

How to make it: 1. Make the filling and mashed potatoes and let both cool to room temperature. 2. Divide the filling between the two pans. 3. Spread the mashed potatoes on top and rough them up with a fork. 4. Bake one now at 400 F for 25 to 30 minutes. 5. Cover the other with plastic wrap and foil and freeze up to 3 months. 6. To bake from frozen, cover with foil and bake at 375 F for about 90 minutes, uncovering for the last 20.

The Secret to Golden Peaks on Top

Keith Richards once said the crust is the crowning glory of shepherd’s pie, and he is right. The trick is texture: drag a fork across the mash to make ridges, or pipe it in peaks. Brush with melted butter or a beaten egg yolk mixed into the potatoes, then finish under the broiler for 2 to 3 minutes. Those little ridges turn crisp and brown. Now you know why he never let anyone break his crust first. Which of these shepherd’s pie recipes will you make first?

You will need: 4 cups mashed potatoes, 1 egg yolk, 3 tbsp butter (melted), 1/4 cup grated Parmesan (optional), 1/2 tsp paprika, a fork or a piping bag with a large star tip.

How to make it: 1. Beat the egg yolk into the warm mashed potatoes. 2. Spread or pipe the mash over your hot filling, sealing the edges. 3. Drag a fork across the top in lines or swirls, or pipe tall peaks. 4. Brush with the melted butter and dust with Parmesan and paprika. 5. Bake as your recipe says. 6. Broil 2 to 3 minutes at the end, watching closely, until the peaks are deep golden.