Shepherd's Pie Recipe
This easy shepherd’s pie is the ultimate comfort food—savory beef or lamb with vegetables in a rich gravy, topped with creamy mashed potatoes and baked until golden.
Servings: 6
Ingredients
For the Potato Topping
- 2 lbs russet potatoes peeled and chopped
- ½ cup milk
- ¼ cup butter
- Salt and pepper to taste
For the Pie Filling
- 1 tablespoon extra virgin olive oil
- 1 lb lean ground beef or ground lamb
- 2 medium carrots about 1 cup, chopped
- 1 medium onion chopped
- 2 celery stalks chopped
- 3 garlic cloves minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 cup beef broth or vegetable broth
- 1 tablespoon cornstarch
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt to taste
- ½ teaspoon freshly ground black pepper
- 1 cup frozen green peas
Instructions
- Cook the potatoes. Place the chopped potatoes in a large pot and cover with cold water. Bring to a boil and cook for 13–15 minutes, or until fork-tender. Drain and return them to the pot. Add the milk, butter, salt, and pepper, then mash until smooth and creamy. Set aside.
- Brown the meat. Preheat your oven to 400°F. Heat the olive oil in a large oven-safe skillet over medium heat. Add the ground beef or lamb and cook for about 6–8 minutes, breaking it apart with a spatula, until fully browned. Drain excess fat if needed.
- Cook the vegetables. Stir in the onion, garlic, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Finish the filling. Add the broth, tomato paste, Worcestershire sauce, cornstarch, oregano, thyme, salt, and pepper. Stir well and let the mixture simmer for about 5 minutes until slightly thickened. Stir in the frozen peas and spread the filling into an even layer in the skillet.
- Add the potato topping. Spoon the mashed potatoes over the meat mixture and gently spread them to the edges. Use the back of a spoon or a fork to create texture on the surface if desired.
- Bake and serve. Bake for about 20 minutes, until the top is lightly golden. For extra browning, broil for 1–2 minutes if desired. Let the shepherd’s pie rest for a few minutes before serving.
Video
Notes
- Lamb vs beef: Traditionally, shepherd’s pie is made with lamb, while beef versions are called cottage pie. Either works well in this recipe.
- Use an oven-safe skillet so you can cook the filling and bake the pie in the same pan.
- Start potatoes in cold water so they cook evenly.
- Season the mashed potatoes well for the best overall flavor.
- Avoid watery mashed potatoes: Drain the potatoes well and mash them while still hot so the topping stays creamy, not watery.
- Simmer the filling briefly so the sauce thickens before adding the potatoes.
- If the filling seems too thin: Let it simmer a few extra minutes before adding the mashed potatoes so the sauce thickens properly.
- Rest before serving for about 5 minutes so the filling sets.
Nutrition
Calories: 377kcal | Carbohydrates: 39g | Protein: 23g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 371mg | Potassium: 1187mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3950IU | Vitamin C: 23mg | Calcium: 85mg | Iron: 4mg
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