Shepherd’s Pie is a classic dish that epitomizes comfort food. Known for its hearty layers of meat and potatoes, this dish is versatile and adaptable, making it a family favorite. The savory meat filling combined with a creamy potato topping offers a satisfying meal that’s perfect for any occasion. With simple ingredients and a straightforward preparation process, you can have this delightful dish on your table in no time.

Shepherd's Pie Recipe — Shepherd’s Pie Recipe

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Ingredients

To make this delectable Shepherd’s Pie, you will need a variety of ingredients for both the meat filling and the potato topping.

For the meat filling, gather 2 tablespoons of olive oil, 1 pound of 90% lean ground beef or ground lamb, and 1 cup of chopped yellow onion. Add 2 teaspoons of dried parsley leaves, 1 teaspoon each of dried rosemary and thyme leaves, and season with 1/2 teaspoon of salt and ground black pepper. You’ll also need 1 tablespoon of Worcestershire sauce and 2 minced garlic cloves. To thicken the mixture, include 2 tablespoons of all-purpose flour and 2 tablespoons of tomato paste. Finally, prepare 1 cup of beef broth, 1 cup of frozen mixed peas and carrots, and 1/2 cup of frozen corn kernels.

For the potato topping, you will require 1 ½ to 2 pounds of russet potatoes (approximately 2 large potatoes), peeled and cut into 1-inch cubes. Add 8 tablespoons (1 stick) of unsalted butter, 1/3 cup of half & half, and season with 1/2 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of ground black pepper. To finish, you’ll need 1/4 cup of grated parmesan cheese.

Step-by-Step Instructions

Preparing the meat filling is the first step. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat for about 2 minutes. Add 1 cup of chopped yellow onion and cook, stirring occasionally, until softened, which should take around 5 minutes. Add 1 pound of ground beef or lamb, breaking it apart with a wooden spoon. Season with 2 teaspoons of dried parsley, 1 teaspoon each of dried rosemary and thyme, 1/2 teaspoon of salt, and 1/2 teaspoon of ground black pepper. Cook for 6-8 minutes until the meat is browned and fully cooked.

Next, stir in 1 tablespoon of Worcestershire sauce and 2 minced garlic cloves, cooking for another minute. Add 2 tablespoons of all-purpose flour and 2 tablespoons of tomato paste, stirring until well incorporated and smooth. Pour in 1 cup of beef broth, then add 1 cup of frozen peas and carrots and 1/2 cup of frozen corn. Bring the mixture to a boil, then reduce to a simmer for about 5 minutes, stirring occasionally until it thickens slightly. Set the meat mixture aside and preheat your oven to 400 degrees F.

For the potato topping, place 1 ½ to 2 pounds of cubed russet potatoes in a large pot and cover with water. Bring the water to a boil, then reduce to a simmer and cook until the potatoes are tender and easily pierced with a fork, about 10-15 minutes. Drain the potatoes in a colander, then return them to the hot pot and let them sit for a minute to evaporate any remaining moisture. Add 8 tablespoons of unsalted butter, 1/3 cup of half & half, 1/2 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of ground black pepper to the potatoes. Mash until smooth and creamy, then fold in 1/4 cup of grated parmesan cheese, stirring until fully incorporated.

To assemble the Shepherd’s Pie, spread the meat mixture evenly in a 9×9 or 7×11 inch baking dish. Layer the mashed potatoes on top, smoothing them out to cover the meat evenly. If the baking dish is quite full, place it on a rimmed baking sheet to catch any overflow during baking. Bake the casserole, uncovered, for 25-30 minutes, until the top is golden and the filling is bubbling around the edges. Let it cool for 15 minutes before serving.

Recipe Tips

Choosing the Right Meat
- Opt for either ground beef or lamb, considering the distinct flavors each provides. Ensure the meat is of high quality for the best taste.
Enhancing Flavors
- Incorporate fresh herbs or a splash of red wine for additional depth. Consider adding a dash of paprika or cayenne for a slight kick.
Perfect Mashed Potatoes
- For the creamiest mashed potatoes, use a potato ricer or masher. Avoid over-mixing to prevent a gummy texture.
Avoiding a Soggy Bottom
- Ensure the meat filling is thickened properly before layering the potatoes. Letting the meat mixture cool slightly can also help maintain the structure.

What to Serve With This Recipe

To complement the rich flavors of Shepherd’s Pie, consider serving it with steamed vegetables such as green beans or broccoli. A fresh green salad with a light vinaigrette can also balance the dish. For a heartier meal, pair it with crusty bread to soak up the savory gravy.

For beverage pairings, a robust red wine like Cabernet Sauvignon or a crisp lager can enhance the dining experience. Non-alcoholic options like sparkling water with a hint of lemon or a warm cup of tea are also excellent choices.

Frequently Asked Questions

Can I Make Shepherd’s Pie Ahead of Time?
- Yes, you can prepare the dish a day in advance. Assemble the pie and refrigerate it, then bake just before serving.
How Do I Reheat Leftovers?
- Reheat leftovers in the oven at 350 degrees F for about 20-25 minutes, or until heated through. Cover with foil to prevent drying out.
Can I Freeze Shepherd’s Pie?
- Absolutely. Assemble the pie, cover it tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.
What Variations Can I Try?
- Experiment with different vegetables like mushrooms or bell peppers. You can also try a sweet potato topping for a unique twist.

Storage and Reheating Instructions

For proper storage, place any leftovers in an airtight container and refrigerate for up to 3 days. If you plan to freeze the Shepherd’s Pie, ensure it’s tightly wrapped to prevent freezer burn.

When reheating, use an oven for best results. Preheat to 350 degrees F and cover the dish with foil to retain moisture. Heat for 20-25 minutes or until the pie is warmed through. If reheating from frozen, allow it to thaw in the refrigerator overnight before following the same reheating instructions.

This Shepherd’s Pie recipe is a delicious and comforting meal that’s sure to become a family favorite. With its rich meat filling and creamy potato topping, it offers a satisfying combination of flavors and textures. Whether you’re preparing it for a cozy weeknight dinner or a special occasion, this dish is sure to impress. Don’t hesitate to experiment with different ingredients and make it your own – the versatility of Shepherd’s Pie is part of what makes it so wonderful. Enjoy!

Ingredients

MEAT FILLING:

2 tablespoons olive oil
1 lb. 90% lean ground beef -or ground lamb
1 cup chopped yellow onion
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 parmesan cheese

Instructions

MAKE THE MEAT FILLING
Heat the olive oil in a large skillet over medium-high heat for about 2 minutes. Add the chopped onions and cook for about 5 minutes, stirring occasionally, until softened.

Add the ground beef (or lamb) to the skillet, breaking it apart with a wooden spoon. Sprinkle in the dried parsley, rosemary, thyme, salt, and pepper. Stir thoroughly and cook for 6-8 minutes, until the meat is browned and cooked through, stirring occasionally.

Mix in the Worcestershire sauce and minced garlic, stirring well. Let it cook for another minute.

Add the all-purpose flour and tomato paste, stirring until fully incorporated and the mixture is smooth.

Pour in the beef broth, then add the frozen peas, carrots, and corn. Stir to combine, bring to a boil, then reduce to a simmer. Let it simmer for about 5 minutes, stirring occasionally, until the mixture thickens slightly.

Set the meat mixture aside and preheat your oven to 400 degrees F.

MAKE THE POTATO TOPPING
Place the cubed potatoes in a large pot and cover with water. Bring the water to a boil, then reduce to a simmer. Cook until the potatoes are tender and easily pierced with a fork, about 10-15 minutes.

Drain the potatoes in a colander, then return them to the hot pot. Let the potatoes sit for a minute to evaporate any remaining moisture.

Add the unsalted butter, half & half, garlic powder, salt, and black pepper to the potatoes. Mash until smooth and creamy, making sure all ingredients are well mixed.

Fold in the grated parmesan cheese, stirring until fully incorporated.

ASSEMBLE THE CASSEROLE
Spread the meat mixture evenly in a 9×9 (or 7×11) inch baking dish. Layer the mashed potatoes on top, smoothing them out to cover the meat evenly.

If your baking dish is quite full, place it on a rimmed baking sheet to catch any overflow during baking. Bake the casserole, uncovered, for 25-30 minutes, until the top is golden and the filling is bubbling around the edges. Let it cool for 15 minutes before serving.