The Best Side Dishes For Shepherd’s Pie

Shepherd’s pie is the kind of food that doesn’t ask for much but gives back plenty. It’s warm. It’s filling. It makes leftovers worth eating. It’s one of those meals that has stuck around for generations not because it’s fancy, but because it works. Meat, potatoes, and a handful of vegetables, all baked together. No fluff, no garnish circus. Just real food that gets the job done.

Where It Comes From (And Why That Matters)

Shepherd’s pie has its roots in the U.K. and Ireland. Traditionally, it was a way to use up leftover roasted meat—usually lamb—mixed with gravy and vegetables, then topped with mashed potatoes. It was humble, practical, and efficient. It still is.

One thing to clear up: technically, if it’s made with beef, it’s called cottage pie. Lamb is what makes it shepherd’s pie. That said, nobody’s stopping you from calling it whatever you want. Call it Tuesday night dinner. Call it “that thing with the meat and potatoes.” The important part is making it well.

What Makes a Good Shepherd’s Pie

There are a few key components:

1. The Meat — Lamb is traditional, but beef works just fine. You want it browned, not gray. That means high heat, and don’t crowd the pan.
2. The Vegetables — Onion and carrots are standard. Some people add peas or corn. It’s not a salad—just enough veg to give texture and a bit of sweetness.
3. The Gravy — This brings it all together. It shouldn’t be soupy, but it also shouldn’t be dry. Think stew-level thickness.
4. The Potatoes — Mashed. Creamy, not gluey. Butter, salt, maybe a splash of milk. Spread them evenly and give them some texture on top so they brown in the oven.
5. Extras — A sprinkle of cheese. Some bread crumbs. These aren’t required, but they do add crunch and flavor.

Let’s Talk Meat

If you can get lamb, great. Go for shoulder or ground lamb with some fat in it. Dry-aged is even better—more flavor, more depth. If not, ground beef is the usual substitute. Just avoid anything labeled “extra lean.” Fat equals flavor. You’re not making health food here.

What About Veggies?

Keep it simple. Onion, carrots, maybe celery. Chop them small and cook them down until they’re soft. If you want peas or corn, add them in at the end. You’re not trying to cook them twice.

Some folks throw in mushrooms or leeks. Go for it if you like, but don’t feel pressured to overcomplicate things. This isn’t a stir-fry. You want the meat and potatoes to carry the meal.

Making the Gravy

You’ll want to make this in the same pan you cook the meat in. Leave those browned bits on the bottom. They’re pure flavor. Add a spoon of flour once the meat and veg are cooked, stir it around to coat everything, then add stock. Beef or lamb stock is best, but chicken will do. Let it simmer until it thickens.

You can also stir in a spoon of tomato paste or Worcestershire sauce. These deepen the flavor. Don’t go overboard.

Mashed Potatoes: Don’t Overthink It

Boil peeled potatoes in salted water. Mash them with butter. Maybe add a bit of milk or cream. That’s it. Don’t use a food processor unless you like paste. Lumps are fine.

Spread them on top of your meat and veggie layer. Use a fork to rough up the surface—that helps it brown in the oven. Want extra crunch? Sprinkle bread crumbs or cheese on top.

The Assembly Line

Get a baking dish. Spread your meat and vegetable mixture evenly across the bottom. Spoon the mashed potatoes on top. Don’t mix them together. This isn’t stew. It’s a layered dish.

Bake at 400°F (200°C) until the top is golden and the filling is bubbling at the sides. About 25-30 minutes. Let it sit for five minutes before serving so it doesn’t fall apart.

Variations That Actually Work

Not all tweaks are worth it, but here are some that hold up:

• Swap lamb for turkey — Leaner, lighter. Works if you’re trying to cut back on red meat.
• Add mushrooms — Sautéed mushrooms can make the dish feel earthier and more savory.
• Sweet potato topping — A little sweeter, a little different. Pairs well with spicy meat.
• Vegan version — Use lentils or plant-based mince, veggie stock, and dairy-free mash. Still comforting.

Whiskey and Shepherd’s Pie: A Quiet Pairing

You don’t need a drink with shepherd’s pie, but if you’re going to pour something, whiskey works. Irish whiskey tends to be smooth and light. It doesn’t overpower the food.

Look for something that has some spice or oakiness to match the depth of the meat. Avoid super peaty scotches unless you’re into clashing flavors. You want the drink to complement the dish, not punch it in the face.

What to Serve on the Side

You don’t need a dozen dishes to go with shepherd’s pie. One or two solid sides are enough.

• Shaved Brussels sprout salad — Thinly sliced sprouts tossed with lemon or vinegar, maybe some Parmesan. Crunchy, bright, and raw. Cuts through the heaviness.
• Irish soda bread — Quick to make. Slightly sweet, slightly tangy. Good for sopping up gravy.
• Balsamic cucumber salad — Crisp and acidic. Simple, and you can make it ahead.
• Roasted eggplant — Adds a smoky flavor. Just olive oil, salt, and high heat.
• Garlic butter mushrooms — Rich and savory. They echo the umami in the pie.
• Roasted carrots — Naturally sweet and caramelized, they bring color and balance to the plate.
• Roasted parsnips — Earthy and slightly nutty, a great root vegetable option alongside the main dish.
• Simple side salad — Mixed greens with a light vinaigrette. Nothing fancy, just enough to refresh your palate.

Pick one or two. Don’t turn it into a feast. Let the main dish stay in charge.

Leftovers: Better the Next Day

Shepherd’s pie holds up well in the fridge. In fact, it might even be better the next day. The flavors settle in. The texture firms up. Reheat it in the oven or a skillet if you want to keep the crusty edges. Microwave if you’re in a rush. It won’t mind.

You can freeze it, too. Fully cooked or unbaked. Just wrap it tight and label it. Thaw overnight in the fridge before reheating.

Final Thoughts: Why This Dish Stays Relevant

In a world where dinner gets more complicated by the day, shepherd’s pie keeps it real. It doesn’t try to be trendy. It doesn’t ask for truffle oil or microgreens. It’s the kind of food you make when you’re tired but still want something that feels like a meal.

You don’t need to be a great cook to get it right. Just give it time, use decent ingredients, and don’t rush it. There’s something satisfying about putting together a dish with your hands, knowing it’ll come out warm and ready.

So grab a pan. Brown the meat. Boil the potatoes. Make something solid. Shepherd’s pie isn’t about impressing anyone. It’s about feeding them well.