Perfect Shepherd’s Pie
My family won’t stop requesting this Shepherd’s pie! It features tender ground beef (or lamb) and veggies, an outrageously delicious and savory gravy, all topped with cheesy mashed potatoes. I can’t wait for you to try it! Shepherd’s pie (or Cottage pie) instantly takes me back to my early childhood in rural Scotland. It feels like my Mom made it constantly, so naturally, she was the first person I asked to test this recipe. I’m thrilled to say she loves it! She loves the rich, savory gravy around the meat (use your favorite, beef or lamb) and the buttery, cheesy mashed potato topping that makes this version extra special. So here we are, our take on traditional Shepherd’s pie. I promise it’s super easy for you to make, and I really think once you do, you’ll be ready to make it again. Shepherd’s pie is my ultimate cozy meal, and I can’t wait for you to try it! Key Ingredients Ground Meat: My family often uses ground beef in this recipe, but ground lamb is lovely! My family calls this Shepherd’s pie no matter which we use, but if we want to be technical, Cottage pie calls for beef, while Shepherd’s pie calls for lamb. Veggies: We keep this super simple and use onions, carrots, and peas. The onion and carrots get added early, and the peas come later, so they don’t get too soft. Frozen peas are great! Spices: We go with all dried spices for this recipe. They work exceptionally well, and they keep the ingredients down. You’ll need garlic powder, dried thyme, and salt. Broth: Beef broth is excellent, but you can use chicken or veggie broth/stock if that is all you have. Here are our homemade beef stock, chicken stock, and veggie broth recipes. Tomato Paste and Worcestershire Sauce: For the best gravy, don’t miss this tomato paste and Worcestershire sauce. They add color and richness to the gravy! Trust me. Mashed Potatoes: For the topping, we take our classic mashed potatoes and make them even more special with butter, milk, and grated sharp cheddar cheese (I love using English or Irish cheddar!). The type of potato makes a difference: Yukon Gold yields creamy potatoes, while Russets result in a lighter, fluffier mash. While I usually prefer Yukon Golds for regular mashed potatoes, Russets are my favorite for topping Shepherd’s pie! Ground Meat: My family often uses ground beef in this recipe, but ground lamb is lovely! My family calls this Shepherd’s pie no matter which we use, but if we want to be technical, Cottage pie calls for beef, while Shepherd’s pie calls for lamb. Veggies: We keep this super simple and use onions, carrots, and peas. The onion and carrots get added early, and the peas come later, so they don’t get too soft. Frozen peas are great! Spices: We go with all dried spices for this recipe. They work exceptionally well, and they keep the ingredients down. You’ll need garlic powder, dried thyme, and salt. Broth: Beef broth is excellent, but you can use chicken or veggie broth/stock if that is all you have. Here are our homemade beef stock, chicken stock, and veggie broth recipes. Tomato Paste and Worcestershire Sauce: For the best gravy, don’t miss this tomato paste and Worcestershire sauce. They add color and richness to the gravy! Trust me. Mashed Potatoes: For the topping, we take our classic mashed potatoes and make them even more special with butter, milk, and grated sharp cheddar cheese (I love using English or Irish cheddar!). The type of potato makes a difference: Yukon Gold yields creamy potatoes, while Russets result in a lighter, fluffier mash. While I usually prefer Yukon Golds for regular mashed potatoes, Russets are my favorite for topping Shepherd’s pie! I make this recipe monthly, probably more in the colder months. It’s cozy, and the family loves it! I love that it’s easy to shop for since it calls for ingredients I buy frequently. It’s also simple to make and perfect for making in advance! For more classic and cozy meals like this one, try my favorite meatloaf, weeknight spaghetti, or this incredible roast chicken! Perfect Shepherd's Pie PREP 15 mins COOK 50 mins TOTAL 1 hr 5 mins PREP 15 mins COOK 50 mins TOTAL 1 hr 5 mins There are few dishes as cozy and comforting as traditional Shepherd’s pie! My favorite part of this recipe is the savory gravy, which works beautifully with the fluffy mashed potatoes piled on top. If you can, use an English or Irish cheddar for the potatoes! 6 Servings You Will Need 1 tablespoon olive oil 1 pound (450g) ground beef or ground lamb 1 medium onion, chopped 2 medium carrots, 1 cup chopped 1 tablespoon flour 1 ½ teaspoons garlic powder 2 teaspoons dried thyme 2 tablespoons tomato paste 1 ½ cups (355ml) beef stock, chicken stock, or veggie broth 1 tablespoon plus 1 teaspoon Worcestershire sauce 1 cup (160g) frozen peas 2 pounds (907g) potatoes 8 tablespoons (113g) butter 2/3 cup (160ml) milk 1 cup (113g) grated sharp cheddar cheese 3/4 teaspoon fine sea salt, plus more to taste Directions 1Preheat the oven to 350°F (180°C). Use convection if your oven has it. Set aside a 9×9-inch baking dish, or make this in a 10-inch cast iron skillet, which is used on the stovetop and for baking the Shepherd’s pie later in the recipe. 2Make mashed potatoes: Peel the potatoes and cut them into pieces roughly the size of golf balls. Heavily salt a large pot of water, add the potatoes, and bring to a boil. Cook until tender, 15 to 20 minutes. 3Meanwhile, heat the butter and milk in a small saucepot and keep warm. 4Strain the potatoes, then use a food mill or potato ricer to get them back into the pot (or add them and then mash them with a potato masher). 5Pour the hot milk into the potatoes and mix. Add the cheese and mix to combine. Season to taste with salt. I start with 1/4 teaspoon and go from there. Keep the potatoes warm while you make the filling. 6Brown the meat: In a 10-inch cast iron skillet, heat the olive oil over medium heat. Add the ground beef (or lamb) and brown, breaking it into crumbles. Transfer to a bowl and place the skillet back over the heat. 7Make the gravy: Add the onion and carrots and cook, occasionally stirring, for 5 minutes. Sprinkle in the flour, then stir until smooth. 8Add garlic powder, dried thyme, and tomato paste, and cook, stirring around the pan for 30 seconds. 9Pour in the broth and Worcestershire sauce, then add the browned meat with all the juices back to the skillet. Bring to a simmer and cook until it forms a nice gravy, 3 to 5 minutes. 10Turn off the heat and stir in the peas. Then, season to taste with salt (1/4 teaspoon to 1/2 teaspoon) and a generous pinch of pepper. 11Bake: If using a baking dish, transfer the meat and gravy to it. Or, if your skillet is oven-safe and at least 10 inches wide, you can assemble the Shepherd’s pie in it. 12Spread the warm mashed potatoes over the filling, spreading evenly and making sure it covers all the way to the edges. Then, bake on a sheet pan for 25 minutes, turning halfway (the sheet pan catches any drips over the sides). Let rest 5 to 10 minutes before serving. 1Preheat the oven to 350°F (180°C). Use convection if your oven has it. Set aside a 9×9-inch baking dish, or make this in a 10-inch cast iron skillet, which is used on the stovetop and for baking the Shepherd’s pie later in the recipe. 2Make mashed potatoes: Peel the potatoes and cut them into pieces roughly the size of golf balls. Heavily salt a large pot of water, add the potatoes, and bring to a boil. Cook until tender, 15 to 20 minutes. 3Meanwhile, heat the butter and milk in a small saucepot and keep warm. 4Strain the potatoes, then use a food mill or potato ricer to get them back into the pot (or add them and then mash them with a potato masher). 5Pour the hot milk into the potatoes and mix. Add the cheese and mix to combine. Season to taste with salt. I start with 1/4 teaspoon and go from there. Keep the potatoes warm while you make the filling. 6Brown the meat: In a 10-inch cast iron skillet, heat the olive oil over medium heat. Add the ground beef (or lamb) and brown, breaking it into crumbles. Transfer to a bowl and place the skillet back over the heat. 7Make the gravy: Add the onion and carrots and cook, occasionally stirring, for 5 minutes. Sprinkle in the flour, then stir until smooth. 8Add garlic powder, dried thyme, and tomato paste, and cook, stirring around the pan for 30 seconds. 9Pour in the broth and Worcestershire sauce, then add the browned meat with all the juices back to the skillet. Bring to a simmer and cook until it forms a nice gravy, 3 to 5 minutes. 10Turn off the heat and stir in the peas. Then, season to taste with salt (1/4 teaspoon to 1/2 teaspoon) and a generous pinch of pepper. 11Bake: If using a baking dish, transfer the meat and gravy to it. Or, if your skillet is oven-safe and at least 10 inches wide, you can assemble the Shepherd’s pie in it. 12Spread the warm mashed potatoes over the filling, spreading evenly and making sure it covers all the way to the edges. Then, bake on a sheet pan for 25 minutes, turning halfway (the sheet pan catches any drips over the sides). Let rest 5 to 10 minutes before serving. Adam and Joanne's Tips Leftovers: Keep in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave. Make-ahead: Spread the filling in your oven-safe baking dish and top with the mashed potatoes, sealing the edges. Keep covered tightly in the fridge for up to 2 days. Remove from the fridge, uncover, preheat your oven, and then bake until heated through. Freezing: Cover the assembled pie with plastic wrap and a layer of foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven. The nutrition facts provided below are estimates. We used ground beef (90/10) in the calculations. Leftovers: Keep in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave. Make-ahead: Spread the filling in your oven-safe baking dish and top with the mashed potatoes, sealing the edges. Keep covered tightly in the fridge for up to 2 days. Remove from the fridge, uncover, preheat your oven, and then bake until heated through. Freezing: Cover the assembled pie with plastic wrap and a layer of foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven. The nutrition facts provided below are estimates. We used ground beef (90/10) in the calculations. Nutrition Per Serving Serving Size 1/6 of the recipe / Calories 535 / Total Fat 32.7g / Saturated Fat 17g / Cholesterol 111mg / Sodium 709.2mg / Carbohydrate 36.3g / Dietary Fiber 5.9g / Total Sugars 7.5g / Protein 25g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us Previous Post: Homemade Honey Almond Granola Next Post: Perfect Ricotta Gnocchi