Whitechapel Shepherd's Pie

Whitechapel Shepherd's Pie

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"This comfort food casserole is guaranteed to warm you over. It originates from eating establishments that serve those seeking respite from the streets of London. It's so hearty, you won't even realize its mostly vegetables."

Ingredients 1 h 10 m {{adjustedServings}} servings 476 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 476 kcal
  • 24%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 51.4g
  • 17%
  • Protein:
  • 27.5 g
  • 55%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 1529 mg
  • 61%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Place the celery, carrots, parsnip, rutabaga, and peas into a large saucepan and fill with 1 inch of water. Bring to a boil, cover, and steam for 15 minutes, or until vegetables are tender.
  3. Meanwhile, crumble the ground lamb into a large skillet set over medium heat. Add onion and garlic; cook and stir until lamb is no longer pink. Drain off any grease. Stir in the steamed vegetables and tomato sauce. Season with salt, pepper, thyme and sage. Transfer everything to a greased 7x11 inch baking dish.
  4. Mix enough milk into the mashed potatoes to make them spreadable. Spread them over the top of the casserole and garnish with a sprinkling of Parmesan cheese.
  5. Bake for 25 minutes in the preheated oven, until the top is browned and the casserole is heated through.
Tips & Tricks
Ground Beef Shepherd’s Pie

See a quick-and-easy version of beefy shepherd’s pie.

Firehouse Shepherd's Pie

Watch the firefighters of New City prepare shepherd’s pie for the crew.

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Reviews 48

  1. 64 Ratings


I made this for my husband and we both loved it! I would recommend cooking the vegetable seperately since the rutubaga needs more time to cook and the other vegetables need less. I didn't pre-cook the peas at all and just added the frozen peas directly to the meat along with the other vegetables. I also would use a 15 oz. can of tomato sauce rather than 8 oz. because it didn't seem saucy enough (I added some left over pasta sauce we had in the fridge and it worked great). For the potatoes I used a whole package of the frozen Ore Ida steam and mash potatoes and they worked great :) Yummy!


This recipe made a quick, cheap meal that fed four people. To speed things up a bit, I used a frozen peas/carrots mix instead of fresh carrots and parsnips. I also used ground turkey instead of ground lamb. Be sure to use enough milk that the mashed potatoes are slightly runny.


I have been looking for a traditional version of Shepherd's Pie- this one was the closest I found. I used all the named ingredients, but I prepared them a little differently. After I browned the lamb, I took it out and drained it. Lots of fat. :) Then, in the pan I browned the lamb in, I added about 1/2 c white wine and threw in the other vegetable ingredients to cook through. I ended up adding about 1 cup of chicken stock as things progressed. I didn't want things dried up and I wanted a stew like consistency underneath the potato topping. I also went very heavy on the thyme, as the absolute best Shepherd's Pie I have ever tasted was at O'Lourdan's in Westminster and I racked my brain for days before identifying the most distinctive flavor as the lamb combined with thyme. I hate to be second guessing the original cook, but my question is, "Why, after going through all this to make an authentic SP, would one use instant, or prepared mashed potatoes?" I chose to do homemade, as have some others. The results were most astounding. And, if O'Lourdan's is in the least authentic, we got pretty close here. Thanks for a GREAT base recipe.