Martha Stewart has a nice recipe where you can substitute boneless beef.

Ingredients

Serves 8 to 10

* 1 1/2 teaspoons unsalted butter, plus more for topping
* 2 pounds boneless beef or lamb for stew
* 2 medium onions, chopped
* 2 tablespoons all-purpose flour
* 1 celery stalk
* 1 sprig fresh rosemary, plus 1 tablespoon, chopped
* 1 sprig fresh thyme
* 2 bay leaves, crumbled
* 1 garlic clove
* 2 cups dry red wine
* 1 2/3 cups Homemade Beef Stock, or low-sodium canned beef broth
* 4 carrots, peeled and cut into 3-inch lengths
* Salt and freshly ground black pepper
* 3 rutabagas (about 3 pounds)
* 4 russet or Yukon gold potatoes (about 1 3/4 pounds)
* 1/2 cup hot milk, or as needed

Directions

1. Over medium heat, heat a wide, heavy-bottomed lidded pan until hot. Melt butter, and brown meat in 2 batches. Add onions; cook until slightly softened, about 5 minutes. Sprinkle flour over the meat, and cook until well browned, about 5 to 8 minutes, stirring often.
2. Make a bouquet garni by tying celery, rosemary, thyme, bay leaves, and garlic in a piece of cheesecloth; set aside. Add wine, and bring to a boil, scraping the bottom of the pan to loosen brown bits. Add stock and bouquet garni, bring to a boil, cover, and cook on low heat for 1 1/2 hours, or until meat is tender. Remove lid after 1 hour; add carrots, and cook, uncovered, for the last 30 minutes. Season with salt and pepper.
3. Meanwhile, peel rutabagas and potatoes, and cut into chunks. Place in separate saucepans, and cover with cold, salted water. Bring to a boil, and simmer until tender, about 30 to 40 minutes for rutabagas and 25 minutes for potatoes. Drain; return to saucepans to dry for a few minutes.
4. Put rutabagas and potatoes through a food mill or ricer, or mash by hand. Add butter to taste, and enough hot milk to make a creamy puree. Season to taste with salt and pepper; stir in chopped rosemary.
5. Preheat oven to 350 degrees. Remove bouquet garni, and turn stew into a deep 2-quart baking dish. Top with puree; dot lightly with butter. Bake for 1 hour, or until the top is brown and crusty. Serve hot.
Source(s):
http://www.marthastewart.com/recipe/perfect-shepherds-pie?lnc=43d5daf376dee...

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Here's some good ones:

http://www.kraftfoods.com/kf/recipes/updated-shepherds-pie-69212.aspx
http://www.ehow.com/how_4441340_delicious-shepherds-pie.html
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I am a huge fan of Gordon Ramsay and it is because of this recipe that I adore him! I use beef, I don't like lamb either. It is fantastic!

Gordon Ramsay and his brigade of amateur chefs served shepherd's pie served with pan-roasted carrots to diners at the F Word restaurant

Serves 4
Ingredients
Shepherd's pie

* 2 tbsp olive oil
* Sea salt and freshly ground black pepper
* 500g minced lean lamb- or beef
* 1 large onion, finely grated
* 1 large carrot, finely grated
* 2 cloves garlic
* 1-2 tbsp Worcestershire sauce
* 1 tbsp tomato puree
* Handful of thyme sprigs, leaves picked
* 1 sprig of rosemary, needles chopped
* 250ml red wine
* 300ml chicken stock
* 1kg Desiree potatoes, peeled and cut into chunks
* 50g butter
* 2 egg yolks
* Parmesan, for grating
* Olive oil
* Sea salt & freshly ground black pepper

Pan-roasted carrots

* 2 sprigs of rosemary
* Small handful of thyme sprigs
* 1 garlic clove
* 500g medium sized carrots, peeled and trimmed
* 2 tbsp olive oil
* Sea salt and freshly ground black pepper
* Few knobs of butter

1. Preheat the oven to 180˚C/gas 4

2. Heat the oil in a large pan until hot. Season the mince and fry in the oil over moderate to high heat for 2-3 minutes. Stir the onions and carrot into the mince then grate the garlic in as well. Add the Worcestershire sauce, tomato puree and herbs and cook for 1-2 minutes, stirring constantly. Pour in the red wine and reduce until almost completely evaporated. Add the chicken stock, bring to the boil and simmer until the sauce has thickened

3. Meanwhile, cook the potatoes in boiling salted water until tender. Drain then return to the hot pan over low heat to dry out briefly. Pass them through a potato ricer then beat in the egg yolks, followed by about 2 tbsp grated Parmesan. Check for seasoning

4. Spoon the mince into the bottom of a large ovenproof dish. Using a large spoon, layer the mashed potato generously on top of the mince, starting from the outside and working your way into the middle. Grate some extra Parmesan over and season. Fluff up the mash potato with a fork to make rough peaks. Bake in the oven for approximately 20 minutes, until bubbling and golden brown

5. For the carrots bring a pan of water to the boil with the rosemary, thyme and garlic. Boil the carrots in the water for 3 minutes to soften slightly, then drain and pat dry. Heat the oil in a large non-stick sauté pan then add the carrots and some seasoning. Brown the carrots all over until just tender, adding the butter towards the end of cooking
Source(s):
http://www.channel4.com/food/recipes/chefs/gordon-ramsay/shepherds-pie-reci...

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I really like Rachael Ray's Shepherd's Pie Recipe because it's cheap, quick and easy. I've been making it for a couple years now. I use ground beef (or turkey) instead of lamb.

http://www.foodnetwork.com/recipes/rachael-ray/30-minute-shepherds-pie-recipe/index.html
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