Whitechapel Shepherd's Pie Recipe - Allrecipes.com
Whitechapel Shepherd's Pie Recipe

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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    45 mins
  • COOK

    25 mins

    1 hr 10 mins


  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.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Sep 18, 2008

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!

Most Helpful Critical Review
Mar 17, 2012

be generous with the amount of mashed potatoes you put on top...i did not use enough

Jun 04, 2008

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.

Mar 15, 2010

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.

May 07, 2009

My husband and I loved this recipe as did my mother and father. I baked the pie in a 13x9 pan. I used hamburger in place of ground lamb. I think it would also be good with deer burger. The "with meat" review is based on the feedback of 3 family members. I also made a small dish without meat for myself, and I review that at the bottom of this post. The pie is very filling, so I gave some of the pie to my mom and kept some of it for my husband and myself. All told, we got four (2 person) meals out of it. It also freezes well. I'm making it again tonight, and my mother requested the recipe. You do taste the rutabagas alot, as I was hoping. It's a bit of a strange taste if you've never had them, but they are very good. (I had a rutabaga sandwich in London, but since I couldn't find a recipe for that, I decided on the Whitechapel pie.) I highly recommend this recipe as it is good for you, filling, rather cheap to make, and freezes well. It takes some time to cut up all the vegetables, but the result is well worth it. VEGETARIANS: the recipe is great with soy "burger" crumbles. I've made it that way several times now, and I love it.

Nov 25, 2008

I actually substituted Ground beef for the lamb and used frozen peas with pearl onions and added a small can of portabella mushrooms as well as twice the tomato sauce. Wow!!! It's wonderful and easy to make. It will become a regular at our house, Thanks!

Nov 26, 2007

It was really good, I ground pork and beef and rinced the meat and I used garlic instant Potato, cause it has less starch, it turned out rally good'

Mar 07, 2012

Curious - why do so many people substitute beef for lamb? It is called shepherd's pie for a reason. Look for Cottage pie recipes if you want to use beef. I like the modern method of using fresh ground lamb as most of us don't cook a roast so don't have the leftovers to grind for making this later in the week.


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  • Calories
  • 476 kcal
  • 24%
  • Carbohydrates
  • 51.4 g
  • 17%
  • Cholesterol
  • 84 mg
  • 28%
  • Fat
  • 18.1 g
  • 28%
  • Fiber
  • 8.5 g
  • 34%
  • Protein
  • 27.5 g
  • 55%
  • Sodium
  • 1529 mg
  • 61%

* Percent Daily Values are based on a 2,000 calorie diet.

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