Shepherd’s Pie

Simple and delicious, your family will love this shepherd’s pie. It’s a baked dish, complete with layers of flavorful ground beef, vegetables, and home-style mashed potatoes.

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Is it any wonder why Shepherd’s Pie has been the comfort food of choice for generations? This classic savory dish is perfect for a busy weeknight meal, but so yummy, you’ll feel great making it for guests, too! Just layer these ingredients in a baking dish and bake them for a hearty and delicious meal that fills up bellies and makes even the kids come running to the dinner table.

Shepherd’s Pie Ingredients

You’ll need:

For the Mashed Potato Topping

• 2 lb potatoes peeled and cut into big chunks
• 4 tbsp butter half a stick
• ¼ cup sour cream
• ¼ to ½ cup milk
• salt and pepper to taste

For the filling

• 1 lb ground beef
• 1 small onion diced
• 2 cloves garlic minced
• 2 cups frozen peas, carrots, and corn medley
• 2 tbsp flour
• ½ cup beef broth
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp rosemary
• ½ tsp thyme
• 1 bay leaf

Substitutions and Additions

MEAT: For a more earthy flavor, substitute ½ lb ground lamb mixed with ½ lb ground beef. You can also add leftover chunks of roast beef to your ground beef mixture.

SOUR CREAM: Substitute with plain yogurt, Greek yogurt or creme fraiche.

VEGETABLES: You don’t have to use frozen vegetables. You can use fresh or canned, or substitute in other veggies like green beans or mushrooms.

CHEESE: For a yummy topping, add some shredded sharp cheddar in the last few minutes of baking.

How to Make This Shepherd’s Pie Recipe

STEP ONE: Preheat oven to 350 degrees.

STEP TWO: Boil the potatoes in water to cover until fork tender and then drain the water.

PRO TIP: Generously salt the water before boiling the potatoes. 

STEP THREE: Add the butter, sour cream, milk, and salt and pepper to taste, then mash the potatoes with a hand masher or mixer until you reach your desired mashed potato consistency. Set aside.

STEP FOUR: In a large skillet, brown the ground beef along with the onions and garlic. Drain any excess grease.

STEP FIVE: To the same skillet, add 2 cups of the frozen vegetables. Cook for about 5 to 7 minutes, stirring occasionally.

STEP SIX: Sprinkle the flour over the meat and veggies and stir to mix.

STEP SEVEN: Add the tomato paste and stir to mix it in.

STEP EIGHT: Add the beef broth, Worcestershire sauce, rosemary, thyme, and bay leaf. 

STEP NINE: Bring to a simmer and then reduce heat to low. Cook uncovered for 10 minutes, adding additional broth if necessary to prevent the meat from drying out.

STEP TEN: Remove from heat. Spread the meat mixture in an even layer in a 9×13 dish that has been sprayed with nonstick spray.

STEP ELEVEN: Top the meat with the mashed potatoes, making an even layer. You can get all fancy and pipe the potatoes onto the meat or you can use a spoon and spread the potatoes evenly and then use a fork to make designs and ridges in the potatoes. These little ridges will brown nicely!

PRO TIP: Melt a tbsp of melted butter in the microwave for 5 seconds, then brush lightly over the top of the mashed potatoes.

STEP TWELVE: Place the dish in the oven and bake for 30 minutes until brown and bubbly. You can place it under the broiler for a few minutes to brown the potatoes more if necessary.

PRO TIP: Place a foil-lined baking sheet underneath the pan while baking to catch any drips in case it boils over.

PRO TIP: Let stand after baking for 15 minutes before serving to let the juices thicken.

How To Serve

Shepherd’s Pie is a fan-favorite when served with roasted green beans and warm rolls with butter. It’s filling on its own, but if you want, serve alongside additional vegetables like carrots or broccoli.

Storage

IN THE FRIDGE: Store leftover Shepherd’s Pie in an airtight container in the refrigerator for up to 3-4 days. 

IN THE FREEZER: You can store leftovers in the freezer for up to 3 months. Make sure you wrap the leftovers tightly in plastic wrap and place inside an airtight container or Ziploc bag.

TO MAKE AHEAD: Prepare steps 1-11 to cover and freeze ahead of time. You can bake Shepherd’s Pie after thawing it in the refrigerator, then leaving it on the counter until it comes to room temperature. Don’t put a cold casserole dish in the oven as it will shatter!

This Shepherd’s Pie is a crowd-pleasing dish that never gets old. The blend of flavors and textures is delicious in every way. Be sure to add it to your favorites list so you can recreate the magic again and again. 

FAQ:

Q: Can I use instant potatoes instead of making them from scratch?

A: Yes. You can prepare instant mashed potatoes according to their instructions and spread them on top of your Shepherd’s Pie. 

Q: What is Cottage Pie compared to Shepherd’s Pie?

A: The difference is all in the meat. Traditionally, Shepherd’s Pie includes ground lamb while Cottage Pie is typically made with beef. 

Q: What can I sub for the meat layer to make this a vegetarian dish? 

A: Substitute a mixture of mushrooms and quinoa for the meat in step 4. You can also use soy or veggie versions of vegetarian ground beef substitutes.

Shepherd’s Pie

Simple and delicious, your family will love this shepherd’s pie. It’s a baked dish, complete with layers of flavorful ground beef, vegetables, and home-style mashed potatoes.

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Main Course

Cuisine American

Servings 10

Ingredients

  

Mashed Potato Topping

• 2 pounds potatoes peeled and cut into big chunks
• 4 tablespoons butter
• ¼ cup sour cream
• ¼ to ½ cup milk
• salt and pepper to taste

Filling

• 1 pound ground beef
• 1 small onion diced
• 2 cloves garlic minced
• 2 cups frozen peas carrots, and corn medley
• 2 tablespoons flour
• ½ cup beef broth
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon rosemary
• ½ teaspoon thyme
• 1 bay leaf

Instructions

 

• Preheat oven to 350°F.
• Boil the potatoes in water to cover until fork tender and then drain the water.
• Add the butter, sour cream, milk, salt, and pepper to taste and mash the potatoes with a hand masher or mixer until you reach your favorite mashed potato consistency. Set aside.
• In a large skillet brown the ground beef along with the onions and garlic. Drain any excess grease.
• To the same skillet add 2 cups of the frozen vegetables. Cook for about 5 to 7 minutes, stirring occasionally.
• Sprinkle the flour over the meat and veggies and stir to mix.
• Add the tomato paste and stir to mix it in.
• Add the beef broth, Worcestershire sauce, rosemary, thyme, and bay leaf.
• Bring to a simmer and then reduce heat to low. Cook uncovered for 10 minutes, adding additional broth if necessary to prevent the meat from drying out.
• Remove from heat. Spread the meat mixture in an even layer in a 9×13 dish that has been sprayed with nonstick spray. Make sure to remove the bay leaf before adding the mixture to the 9×13 dish.
• Top the meat with the mashed potatoes making an even layer of potatoes. You can get all fancy and pipe the potatoes onto the meat or you can use a spoon and spread the potatoes evenly and then use a fork to make designs and ridges in the potatoes. These little ridges will brown nicely!
• Place the dish in the oven and bake for 30 minutes until brown and bubbly. You can place it under the broiler for a few minutes to brown the potatoes more if necessary.

Notes

To help keep the mashed potatoes from sinking, allow the meat filling to cool in the casserole dish for about 20 minutes before layering the potatoes on.

You can get all fancy and pipe the potatoes onto the meat or you can use a spoon and spread the potatoes evenly and then use a fork to make designs and ridges in the potatoes.

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