Shepherd’s Pie is the ultimate comfort food, blending rich, savory flavors with a creamy, golden topping. Tender ground meat, simmered in a hearty gravy with vegetables, is crowned by a velvety layer of mashed potatoes. Each bite offers a perfect balance of textures—smooth, fluffy potatoes meeting the robust, meaty filling.
In just over an hour, you’ll have a dish that’s both satisfying and nostalgic, ideal for cozy family dinners or impressing guests. The aroma alone, as it bakes to perfection, will have everyone eagerly gathering around the table.
This recipe is a nutritional powerhouse, packed with protein, vitamins, and fiber to fuel your day. The vibrant mix of carrots, peas, and herbs adds a fresh, colorful touch to the dish. With its indulgent yet wholesome ingredients, Shepherd’s Pie is a meal that nourishes both body and soul. Whether you’re a seasoned cook or a beginner, this straightforward recipe delivers restaurant-quality results. It’s a timeless classic that promises to warm hearts and fill bellies with every delicious forkful.
Ingredients for Shepherd’s Pie
- For the Meat Filling:
- ▢ 1 Tablespoon butter (salted or unsalted)
- ▢ 1 Tablespoon olive oil
- ▢ 1 medium yellow onion (140 g), diced (about 1 cup)
- ▢ 3 large carrots (195 g), diced (1 ½ cups)
- ▢ 1 Tablespoon minced garlic (about 3 cloves)
- ▢ 1 lb (453 g) ground lamb or ground beef
- ▢ 1 ½ Tablespoons tomato paste
- ▢ 2 teaspoons apple cider vinegar
- ▢ ¾ teaspoon salt
- ▢ ¼ teaspoon ground black pepper
- ▢ ½ teaspoon dried thyme
- ▢ ½ teaspoon dried parsley
- ▢ 2 Tablespoons all-purpose flour
- ▢ 1 cup (236 ml) beef broth
- ▢ 2 ½ Tablespoons Worcestershire sauce
- ▢ ½ cup (64 g) frozen peas
- For the Mashed Potatoes:
- ▢ 2 lbs (907 g) russet or gold potatoes, peeled and cut into 1” pieces
- ▢ ⅓ cup (75 g) unsalted butter (5 ⅓ Tbsp)
- ▢ ½ cup (118 ml) milk
- ▢ ¼ heaping teaspoon salt (plus additional to taste)
- ▢ ⅛ teaspoon ground black pepper (plus additional to taste)
- ▢ ½ cup (40 g) grated parmesan cheese
Step-by-Step Instructions
- Preheat oven to 400°F (205°C).
- Cook the vegetables: In a 10” (25 cm) oven-safe skillet, heat butter and olive oil over medium/high heat until melted and hot. Add onions and carrots and cook until softened (about 5 minutes). Stir in garlic and cook until fragrant (about 30 seconds).
- Brown the meat: Add ground lamb or beef, crumbling as you cook, until browned. Drain excess grease if needed.
- Season the meat: Stir in tomato paste, apple cider vinegar, salt, pepper, thyme, and parsley. Cook until meat is fully browned.
- Thicken the sauce: Sprinkle flour over the meat mixture and stir until absorbed. Cook for 30 seconds more. Slowly drizzle in beef broth, stirring to combine. Add Worcestershire sauce and simmer until thickened. Taste and adjust seasoning if needed. Stir in peas, then remove from heat and set aside.
- Prepare the mashed potatoes: Place potatoes in a large pot of salted water and boil until tender (about 15-20 minutes). Drain and return to the pot. Let sit for 1 minute to evaporate excess water. Add butter, milk, salt, pepper, and parmesan cheese. Mash until smooth. Taste and adjust seasoning.
- Assemble the pie: Spread the mashed potatoes evenly over the meat mixture in the skillet. Use a fork to rake the surface for browning.
- Bake: Transfer the skillet to the oven and bake for 20-25 minutes, or until the potatoes begin to brown. For deeper browning, broil for 1-2 minutes before removing.
- Serve: Let cool slightly, then serve warm and enjoy!
Perfect Pairings: Serving Suggestions
Shepherd’s Pie is a hearty meal on its own, but it pairs beautifully with a fresh green salad or steamed vegetables like green beans or broccoli. For a cozy touch, serve it with warm crusty bread or garlic knots to soak up the savory sauce. A glass of red wine or a cold beer can also complement the rich flavors perfectly.
Make It Ahead: Storage and Reheating Tips
This dish is great for meal prep! Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place individual portions in the microwave or bake in a 350°F (175°C) oven until heated through. For best results, add a splash of beef broth before reheating to keep the filling moist.
Switch It Up: Recipe Variations
Feel free to customize your Shepherd’s Pie! Swap ground beef for ground turkey or chicken for a lighter option. Add diced mushrooms or zucchini to the filling for extra veggies. For a cheesy twist, mix shredded cheddar into the mashed potatoes or sprinkle it on top before baking.
Time-Saving Hacks for Busy Cooks
Short on time? Use pre-diced onions and carrots from the grocery store or a bag of frozen mixed vegetables instead of fresh. You can also prepare the mashed potatoes in advance or use store-bought mashed potatoes for a quicker assembly. Every shortcut still leads to a delicious meal!
Equipment Tips for a Smooth Cooking Experience
If you don’t have an oven-safe skillet, simply transfer the filling to a baking dish before topping with mashed potatoes. A potato masher or ricer will give you smooth, lump-free potatoes, but a fork works in a pinch. Don’t forget to line a baking sheet with foil to catch any spills while baking!
Shepherd’s Pie
Ingredients
Meat
- 1 Tablespoon butter salted or unsalted
- 1 Tablespoon olive oil
- 1 (140 g) medium yellow onion diced (about 1 cup)
- 3 (195 g) large carrots diced (1 ½ cup)
- 1 Tablespoon minced garlic about 3 cloves
- 1 lb (453 g) ground lamb or ground beef
- 1 ½ Tablespoons tomato paste
- 2 teaspoons apple cider vinegar
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- 2 Tablespoons all-purpose flour
- 1 cup (236 ml) beef broth
- 2 ½ Tablespoons worcestershire sauce
- ½ cup (64 g) frozen peas
Mashed Potatoes
- 2 lbs (907 g) russet or gold potatoes peeled and cut into 1” pieces
- ⅓ cup (75 g) unsalted butter 5 ⅓ Tbsp
- ½ cup (118 ml) milk
- ¼ heaping teaspoon salt plus additional to taste
- ⅛ teaspoon ground black pepper plus additional to taste
- ½ cup (40 g) grated parmesan cheese
Instructions
- Preheat oven to 400F (205C).
- Add butter and oil to a 10” (25cm) oven-safe skillet (see note) and cook over medium/high heat until butter is melted and skillet is hot.
- Add onions and carrots and cook until softened, about 5 minutes.
- Add garlic and cook until fragrant (about 30 seconds).
- Add ground beef and cook, crumbling as you go, until meat is browned. Drain excess grease if/as needed.
- Once beef is mostly cooked, add tomato paste, vinegar, salt, pepper, thyme and parsley and cook, stirring, until beef is completely browned.
- Sprinkle flour overtop and cook, stirring, until flour is completely absorbed and then cook another 30 seconds while stirring.
- While stirring, slowly drizzle in beef broth until combined (make sure to scrape the bottom of the pan!).
- Add worcestershire and simmer, stirring occasionally, until sauce is thickened. Taste-test sauce and add salt/pepper if needed.
- Stir in peas. Remove from heat and set aside while you prepare the potatoes.
- Mashed Potatoes
- Place potatoes in a large pot of cool water and add salt. Cook until potatoes are tender when pierced with a fork.
- Drain potatoes and return to pot. Let them sit in the pot for a minute (to allow the water to evaporate), stirring once or twice, before proceeding.
- Add butter, milk, salt, pepper, and parmesan cheese and use a potato masher to mash until smooth. Taste-test and add more salt/pepper as needed.
- Top the meat layer with an even layer of potatoes. If desired, rake a fork across the surface (helps promote browning).
- Transfer skillet to center of 400F (205C) oven and bake for 20-25 minutes or until potatoes on top are beginning to brown. If you’re worried about your skillet being too full, place a foil lined baking sheet beneath it to catch any possible spills. For deep browning on top of the potatoes, broil for 1-2 minutes before removing from oven.
- Serve warm and enjoy!