Go Back
Shepherd’s Pie Recipe

Shepherd’s Pie Recipe

Discover how to make a simple and delicious Shepherd's Pie! This classic comfort food features savory ground meat (beef or lamb) and vegetables in a rich gravy, topped with creamy, cheesy mashed potatoes and baked until golden. Perfect for a hearty family dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Cooling 15 minutes
Total Time 1 hour 25 minutes
Servings: 6 People
Course: Dinner, Entree, Main Course
Cuisine: American, Irish-inspired
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Meat Filling
  • 2 tablespoons olive oil
  • 1 cup chopped yellow onion
  • 1 lb 90% lean ground beef - or ground lamb
  • 2 teaspoons dried parsley leaves
  • 1 teaspoon dried rosemary leaves
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon Worcestershire sauce
  • 2 garlic cloves - minced
  • 2 tablespoons all-purpose flour
  • 2 tablespoons tomato paste
  • 1 cup beef broth
  • 1 cup frozen mixed peas & carrots
  • 1/2 cup frozen corn kernels
Potato Topping
  • 1 ½ 2 lb russet potatoes (about 2 large potatoes, peeled and cut into 1-inch cubes)
  • 8 tablespoons unsalted butter (1 stick)
  • 1/3 cup half & half
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup grated Parmesan cheese

Equipment

  • Large skillet
  • Wooden spoon
  • Large pot (for potatoes)
  • Colander
  • Potato masher
  • 9x9 inch (or 7x11 inch) baking dish
  • Measuring cups and spoons
  • Knife
  • Cutting board
  • (Optional: Rimmed baking sheet)

Method
 

1. Make the Meat Filling:
  1. a. Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.
  2. b. Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, 1/2 tsp salt, and 1/2 tsp pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
  3. c. Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
  4. d. Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
  5. e. Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally, until the gravy is thick.
  6. f. Set the meat mixture aside. Preheat oven to 400°F (200°C).
2. Make the Potato Topping:
  1. a. Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork-tender, 10-15 minutes.
  2. b. Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
  3. c. Add butter, half & half, garlic powder, 1/2 tsp salt, and 1/4 tsp pepper. Mash the potatoes and stir until all the ingredients are mixed together.
  4. d. Add the Parmesan cheese to the potatoes. Stir until well combined.
3. Assemble and Bake the Casserole:
  1. a. Pour the meat mixture into a 9x9 (or 7x11) inch baking dish. Spread it out into an even layer.
  2. b. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
  3. c. If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven.
  4. d. Bake uncovered for 25-30 minutes, or until the meat is bubbling and the potatoes are golden.
  5. e. Cool for 15 minutes before serving.

Notes

  • Vegetable Substitution: If you can’t find frozen mixed peas and carrots, you could use ½ cup frozen peas and ½ cup frozen sliced carrots.
  • Meat Choice: Traditional Irish Shepherd’s Pie uses ground lamb. Cottage Pie typically uses ground beef. This recipe works well with either.
  • Oven Preheating: Start preheating the oven to 400°F (200°C) after you make the meat mixture (listed in instruction step 1f).
  • Make-Ahead: Assemble the casserole (without baking), cover, and refrigerate for up to 3 days. Let it sit at room temperature for about 20 minutes before baking.
  • Freezing: The assembled pie (baked or unbaked) can be tightly wrapped and frozen for up to 2 months. Thaw overnight in the refrigerator before baking or reheating.