This easy cottage pie recipe is comforting, delicious and perfect for busy weeknights. A family favourite shepherd’s pie made with lamb mince and simple ingredients.

I’ve been making this shepherd’s pie for over 20 years – it started back when I was a nanny, cooking up simple meals with big flavour, and it’s been on regular rotation ever since. These days, it’s one of those recipes my family requests all the time. It’s hearty, comforting, and honestly just so easy to throw together.

Whether you’re cooking for a crowd or just want leftovers that actually get eaten, this is your go-to recipe. Let’s make it!

Why you’ll love this cottage pie recipe:

It’s made with simple pantry staples
Budget-friendly and easy to scale up
Perfect comfort food — warm, filling and nostalgic
Can be made ahead and reheated
Great for freezing
Kid-approved (and veggie-hiding friendly!)
Ready in under an hour

Step-by-step: Channy’s Shepherd’s Pie

🧡 Ingredients:

1kg lamb mince
3 tbsp gravy mix (I love using lamb & rosemary flavour)
1 cup frozen peas and corn
1 cup chicken stock (or water)
Mashed potato, to top

Preheat & prep
Preheat your oven to 180ºC and set aside a medium baking dish.
Cook the lamb
In a large frying pan over medium heat, cook the lamb mince until browned. Drain off any excess fat.
Add flavour
Return the pan to the heat. Stir in the gravy mix and cook for 2–3 minutes to develop the flavour.
Add veggies & stock
Pour in the frozen peas and corn, then add the stock. Stir for around 5 minutes, or until the sauce thickens slightly.
Assemble the pie
Transfer the mince mixture to your baking dish. Spoon mashed potato over the top and spread it out evenly. Use a fork to rough up the top (for extra golden crunch).
Bake
Pop into the oven and bake for 30 minutes, or until the potato is lightly golden and the filling is bubbling at the edges.
Serve with a side of greens, or just dig in with a spoon straight from the dish. No judgment.