Shepherd’s Pie Recipe
One of my family’s all-time favorite dishes is shepherd’s pie, a classic comfort food with roots tracing back to the United Kingdom and Ireland. A complete meal in itself, it’s the perfect go-to for busy households like ours. (It can be for yours, too!)
So what is shepherd’s pie? It is essentially a scrumptious casserole featuring layers of cooked minced meat (traditionally lamb or beef) and vegetables in a rich gravy, topped with a creamy mashed potato crust. When the pie bakes, the flavors meld and the top turns a beautiful golden brown.
What to serve with shepherd’s pie
Shepherd’s pie is a complete meal in itself, with protein, vegetables, and starch all in one dish. A simple salad is always a good choice to balance out the richness. Try my classic Caesar salad or toss together a basic vinaigrette and drizzle it over fresh greens. Add warm, crusty bread on the side.
You might also consider buttery, steamed green beans, wilted spinach, or roasted veggies. This recipe for roasted broccoli is so easy and would be a great choice with this pie.
When it comes to drinks, a frothy pint of Guinness or another dark stout is perfect with the rich, meaty flavors of shepherd’s pie. The same goes for a medium-bodied red wine like Malbec or Merlot. Both would stand up to the hearty flavors of the dish for a nice balance.
If you don’t drink alcohol, a non-alcoholic beer does the trick. Choose a lager or stout to bring the pub vibe. If the taste of beer doesn’t do it for you, sparkling water with fresh citrus—lemon, lime, or orange—is a bright, refreshing contrast in flavor.
For dessert, get inspired by the season. While I associate shepherd’s pie with warm, hearty comfort during the cooler months, it really works any time of year. Choose a dessert that reflects the time of year, like this caramel apple Bundt cake in the fall, strawberry pretzel salad in the spring, a dish of vanilla ice cream in the summer, or homemade fudge brownies in the winter.
Ingredients needed to make this easy shepherd’s pie recipe
Now, let’s talk about the star ingredients that make this hearty dish what it is:
- Butter: Forms the base of the flavorful filling and adds creaminess to the mashed potatoes. Unsalted butter works just as well as salted in this dish if you’re watching your sodium.
- Ground Beef: The primary protein source in this recipe, beef brings a rich, savory flavor.
- Onion: Adds a little natural sweetness and depth of flavor.
- Thyme, Rosemary & Parsley: These herbs bring in warm, earthy notes.
- Tomato Paste: Boosts the umami factor while adding a subtle tang.
- Flour: Thickens the sauce for a the perfect texture.
- Frozen Vegetables: Round out the meal with a boost of nutrition and flavor.
- Garlic: Increases the savory factor and bold aroma.
- Salt & Pepper: Seasoning for a balanced, well-rounded flavor.
- Worcestershire Sauce: Brings a deep kick of umami flavor.
- Beef Broth: Provides a rich base for the gravy-like filling.
- Potatoes: Form the creamy, comforting top layer.
- Heavy Cream: Adds decadence and richness to the mashed potatoes.
- Parmesan Cheese: Boosts the flavor with a nutty undertone.
- Fresh Parsley: Garnishes the dish with a touch of earthy freshness.
Kitchen Equipment Needed
- 7 x 11 baking pan
- Hand mixer
- Large sauté pan or skillet
Frequently asked questions about making shepherd’s pie
Here are the most commonly asked questions when it comes to making shepherd’s pie. Leave a comment if you have a question I haven’t covered here, and I will respond as soon as I can!
What is traditional shepherd’s pie made of?
Traditional shepherd’s pie is made with minced lamb, vegetables (such as peas, carrots, and corn), a rich gravy, and a creamy mashed potato topping.
What’s the difference between cottage pie and shepherd’s pie?
Cottage pie is made with minced beef, while shepherd’s pie traditionally uses minced or ground lamb (though many contemporary recipes—like this one—use beef).
Why does my shepherd pie fall apart?
Shepherd’s pie can fall apart if the gravy isn’t thick enough to hold everything together or if the potatoes are too thin or runny. To prevent this, ensure the gravy is thickened properly and the mashed potatoes are firm enough to spread on top without sinking.
What is the difference between Irish and British shepherd’s pie?
While both variations feature a meat and vegetable base with a potato topping, the Irish version often includes a layer of grated cheese over the potatoes, whereas the British version typically does not.
How can I thicken up my shepherd’s pie?
To thicken your shepherd’s pie, start by adding a couple of tablespoons of flour to the meat and vegetable mixture as you let it simmer. If the gravy still needs thickening after baking, you can whisk a tablespoon of cornstarch with a tablespoon of cold water, then stir it into the dish while it’s still warm.
What is the best way to store and reheat shepherd’s pie?
If you have any leftovers or must make this recipe in advance, simply let the pie cool and separate it into portions. Wrap them with plastic wrap or aluminum foil and then store then in airtight containers. You can leave them in the fridge for up to four days.
To reheat shepherd’s pies, preheat your oven to 350°F and then bake it for 20-25 minutes. Alternatively, you can microwave portions on medium power for 1-2 minutes.
More Grandma-Approved Recipes To Try
If you enjoyed this recipe for shepherd’s pie, take a look at some of these other yummy recipes:
- Creamy Mac and Cheese Recipe
- Roasted Butternut Squash Soup
- The Best Chicken Pot Pie Recipe
- Creamy Chicken Fettucine Alfredo
- Cheesy Hashbrown Casserole Recipe
Shepherd’s Pie Recipe
Equipment
- 7 x 11 Baking pan
- Hand mixer
- Large sauté pan or skillet
Ingredients
- 2 Tablespoons butter
- 1 pound 90% lean ground beef
- 1 medium yellow onion diced
- 1 teaspoon dried thyme leaves
- 2 teaspoons fresh rosemary chopped (or 1 teaspoon dried rosemary)
- 2 teaspoons dried parsley leaves
- 2 Tablespoons tomato paste
- 2 Tablespoons all-purpose flour
- 1 cup frozen mixed peas and carrots
- 1/2 cup frozen corn
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 1/2 Tablespoons Worcestershire sauce
- 1 cup beef broth
Potato Layer:
- 2 pounds Russet potatoes peeled and cut into 1-2 inch cubes
- 8 Tablespoons butter
- 1/3 cup heavy cream
- 1/4 cup parmesan cheese
- 3 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- freshly chopped parsley optional garnish
Instructions
- Set a large pot of water to boil. Once boiling, add the cut potatoes, set a timer for 10 minutes, and then check to see if the potatoes are soft. Once softened, drain water and set aside.
- While the potatoes boil, start the rest of the recipe.
- Preheat your oven to 400 degrees F and move the rack to the top third of the oven.
- Add the butter to a large skillet and melt over medium-high heat. Then add the ground beef and onion and cook until the ground beef is just browned (about 6-8 minutes).
- Reduce the heat to medium and stir in the thyme, rosemary, parsley, garlic, tomato paste, and flour. Cook, stirring constantly, for about a minute.
- Add in the beef broth, Worcestershire sauce, salt, and pepper, and scrape up any brown bits from the bottom of the pan. Let the liquid thicken up a bit for about 1 minute.
- Stir in the frozen mixed veggies and cook for 5 minutes, stirring often.
- Once the potatoes are done (a knife should pierce easily), drain them and add them back to the pot they were cooked in.
- To the potatoes, add the cream, butter, garlic, parmesan cheese, and salt & pepper. Use a hand mixer to mix until smooth.
- Transfer the meat mixture to a 7 x 11 casserole dish and then spoon the potatoes over top. Smooth with a rubber spatula for an even layer.
- Bake, uncovered, for 30 minutes or until hot and bubbly, then broil for a few minutes (watch it carefully) to brown the potatoes.
- Let it sit for a few minutes before serving and sprinkle with fresh chopped parsley if desired.
