Shepherd's Pie

This classical Shepherd's Pie recipe will have everyone asking for seconds. It's full of flavor and the creamy mashed potatoes make it extra delicious!

It is comfort food at its finest and definitely delicious. I have made this recipe dozens of times and it’s finally making its debut on the blog!

Making this recipe with ground beef is traditionally called ‘Cottage Pie’. But since it’s mostly known as ‘Shepherd’s Pie’ that is what I call it.

A delicious filling with lots of gravy underneath a fluffy layer of mashed potatoes - perfect for a cold night, or as a special St. Patrick's Day treat.

I always use regular mashed potatoes, but if you're in a hurry, instant mashed potatoes work as well! Simple, but just as comforting.

Ingredient notes

• Wine: You can skip the wine and use more broth instead. If you’re not sure which wine to use, go for a dry red wine you would also drink. A Merlot or Pinot Noir is great. (You can technically use cooking wine, it’s just not my preference – if you do use seasoned cooking wine, make sure to taste test and pay attention to the amount of salt you add.)

  
  

• Tomato paste: Can also use ketchup instead if you don’t have tomato paste.

  
  

• Mashed potatoes: I usually make my Instant Pot Mashed Potatoes for this, but my regular mashed potatoes are delicious, too. I’ve also had readers made this with ready-made mashed potatoes, so that’s a great shortcut.

  
  

• Allergy friendliness: For a gluten-free friendly version, use cornstarch in place of the flour. Be sure to check all of your ingredients to make sure they’re gluten free (especially the beef broth! you can use water if you don’t have any).

• If you don’t like peas, it’s also delicious with chopped green beans.

  
  

• I hear people make this low carb by using mashed cauliflower they whisk together with 1 egg yolk in place of the mashed potatoes. I love my potatoes, but your call

  
  

• You can also make this vegetarian by using 2 cups of cooked, brown lentils in place of the ground beef and vegetable broth in place of the beef broth.

Beef or Lamb?

It might we worth telling you right now that the technical term for this recipe is actually cottage pie (made with ground beef) and not authentic shepherd’s pie (made with ground lamb). But my mission here is always to share recipes real people with a real grocery budget and a regular grocery store and an everyday exhausting kids/work/life situation can make.

So, there it is. Fake Shepherd’s Pie. Aka Homemade Shepherd’s Pie with ground beef. One that’s simple and affordable and delicious.

Feel free to use ground lamb in place of the beef for a more authentic version! Lamb tends to be fattier, so drain it after browning if you prefer less fat.

Steps to make a shepherd’s pie

On medium heat, brown your ground beef or lamb in a pan. Season with salt and pepper. You can also add diced onion and garlic for extra flavor.

Add in your seasonings and tomato paste. Add in the flour to create the rue. Add in the red wine and broth.

Simmer for 5 - 10 minutes so the ground beef soaks in all the flavors. Add in the peas and carrots and simmer for another 5-10 minutes until the mixture has thickened and the vegetables have softened.

Transfer the filling to a casserole dish. Top with the mashed potatoes and shredded cheese (optional).

Bake in the oven for 20-30 minutes until the mashed potato layer is golden and bubbly.

Recipe tips

• Don’t be scared of adding some color: Make sure to brown the meat and vegetables well for the most intense flavors

  
  

• Do not skip cooling the filling: This is how you keep the layers in shepherd’s pie from mixing; depending on the dish and the room temperature, cool it for 15-30 minutes (sometimes I put mine outside in the winter, it’s cold in 15 minutes!)

  
  

Make ahead instructions

Assemble the entire pie as directed in the recipe, right up to the finally baking step. Cover and refrigerate for up to 3 days, then bake at 400°F for 30-40 minutes, or until the filling is bubbly and the top is golden.

Freezer instructions

Prepare as directed in the recipe, right up to the final baking step. Wrap well with foil and then aluminum foil. Label and freeze for up to 2 months.

To reheat: No need to defrost! Remove both foils, then replace the aluminum foil. Bake at 400°F with the foil on for 1 hour. Remove the foil and bake for another 10 minutes, until browned.

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Shepherd's Pie

INGREDIENTS

POTATO LAYER

• 3 large russet potatoes

• 2 tablespoons butter

• 1/2 cup milk

• 1 teaspoon garlic powder

• salt to taste

  
  

MEAT LAYER

• 2 pounds ground beef or lamb

• 1 small onion, chopped

• 2 cloves garlic, minced

• 1/2 teaspoon each salt and pepper

• 2 tablespoons flour

• 2 tablespoons tomato paste

• 1 cup beef broth

• 1/2 tablespoon Worcestershire sauce

• 1/2 teaspoon dried oregano

• 1 1/2 cups frozen peas and carrots

• 1 cup shredded cheddar cheese

INSTRUCTIONS

FOR THE POTATO LAYER

1. Peel the potatoes and chop into small pieces. Place chopped potatoes in a large pot of water. Bring to a boil and cook until potatoes are tender. (About 15-20 minutes)

   
   

2. Drain water from pot. Mash the potatoes. Add the butter, milk, garlic powder and salt. Continue to mash until no lumps remain. Cover potatoes and set aside.

   
   

3. Preheat oven to 375°F. Grease a 9 x 13-inch baking dish with non-stick spray.

FOR THE MEAT LAYER

1. In a large 12-inch skillet, over medium-high heat, add ground beef (or lamb), onion, garlic, salt and pepper. Cook and crumble meat until browned. Drain grease.

   
   

2. Sprinkle flour evenly over meat mixture. Stir and cook 1 minute. Stir in tomato paste, broth, Worcestershire sauce and oregano. Bring to a boil, then reduce heat to medium-low. Stir in frozen peas and carrots. Cook another 5 to 10 minutes or until heated through.

   
   

3. Pour meat mixture into a prepared pan. Spread mashed potatoes evenly over the top. Top potatoes with cheddar cheese.

   
   

4. Bake, uncovered, for 35 minutes until casserole is hot and bubbly. Remove from the oven and let stand for 10 minutes before serving.