This post may contain affiliate links. Please read our disclosure policy.
How to Make Shepherd’s Pie – This classic dish is homemade comfort food at its best. It has a rich beefy base, loaded with vegetables and a thick, buttery potato topping.
This classic dinner recipe is hearty and perfect for any Sunday meal. We love to serve it with rolls or even glazed carrots, making it the epitome of comfort food!
What is Shepherd’s Pie?
Have you ever made shepherd’s pie?
This was my second go-around for this dinner recipe, and I have to say, it’s pretty darn delicious. This classic dish is homemade comfort food at its best. It has a rich beefy base, loaded with vegetables and a thick, buttery potato topping.
This is definitely not a traditional version by any means, but it does have some traditional elements. Our family prefers using ground beef instead of lamb, so technically this is cottage pie. We also like the addition of aged white cheddar in with the mashed potatoes which makes it even more amazing.
What’s the difference between shepherds pie and cottage pie? Really, it’s the meat. Shepherds pie is usually made with lamb and cottage pie is typically made with beef.
Tips for making Shepherd’s Pie filling:
- Grab an extra large skillet (oven-safe if you don’t want to transfer it later on). There is a lot of filling so you need something wide and deep!
- Dice, chop and mince fresh veggies. Frozen veggies won’t taste as good, plus they hold excess water, something we’re trying to avoid.
- Use beef stock NOT broth. Why? Beef stock is way more concentrated, which means it has a whole lot more flavor than broth. I like to buy a 32 oz. box of it.
- Let the filling simmer. You the filling to be thick enough to withstand the density of the potatoes. Don’t be in a rush.
- Season to taste. What does this mean? Grab a spoon and taste the filling before you move on. Once you add those potatoes the deal is sealed. Pun intended. ?
How to Make Shepherd’s Pie
The topping for shepherd’s pie is similar to mashed potatoes, but with a little less liquid.
TOPPING. To make the topping for Shepherd’s Pie:
- Boil the potatoes until fork tender, then drain.
- Return the potatoes to the pot, then place the pot back on the warm burner. This will help excess water evaporate.
- Add cream, butter, salt, pepper and cheese (if desired).
- Use a potato masher to create a smooth, yet thick mash.
Carefully spread the topping over the filling. You can either do this in the same skillet if possible, or transfer the filling to a 9×13-inch dish and use that instead. Using a spatula or offset spatula works best. Dollop small amounts over the filling to prevent the potatoes from dragging the filling around.
Then grab a fork and drag it through the potatoes in swirl motions. The design doesn’t matter. You can do a lattice design, waves, straight lines, basically get creative! Or if you’re feeling extra fancy, you can pipe the potatoes on top using an large pastry bag and a large star tip.
Drizzle melted butter over top, then bake at 375 degrees for 40 minutes. The potatoes should be golden brown. Remove from the oven and let the shepherd’s pie rest for 20 minutes before serving.
number one TIP + FAQ
Why let Shepherd’s Pie rest? It’s our number one tip for this recipe. Why?Letting the shepherd’s pie rest allows both the filling and topping to cool and liquid to be reabsorbed. Or in short, it helps firm things up. You don’t want a soupy mess.
Can I prepare shepherd’s pie in advance? Of course, you can! Just make as directed and then cover and place in fridge for up to 48 hours in advance. Then, bake as instructed. Store any leftovers in an air-tight container for up to 3 days in the fridge.
Can you freeze this? Yes!To freeze, let pan cool after baking, then cover tightly with foil and place in freezer for up to 2 months. When ready to eat, reheat the pie for 1 hour at 350.
What to serve with Shepherd’s Pie?
For more great dinner ideas, check out:
Shepherd’s Pie Recipe
Ingredients
For the filling:
- 2 tablespoons olive oil
- 2 carrots, cubed
- 1 rib celery, thinly sliced
- 1 onion, diced
- 3 teaspoons minced garlic
- 1½ pounds ground beef
- 2 tablespoons all-purpose flour
- ¼ cup tomato paste
- 2¾ cups beef stock, not broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon red wine vinegar
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon cumin
- ¼ teaspoon dried thyme, or ½ tsp. freshly minced thyme
- 1 bay leaf
- 1 cup frozen peas
Instructions
- In an extra large skillet set over medium heat, add the oil. Brown meat. When meat is almost browned, add the carrot and celery, saute until soft, about 5 minutes. Add the onion and continue cooking for 2 minutes. Add the garlic and cook for 1 minute.
- Sprinkle in the flour and toast for 30 seconds, then mix in the tomato paste and cook for 1 minute. Gradually pour in the beef stock, whisking to create a smooth sauce.
- Add the Worcestershire sauce, vinegar, garlic powder, salt, pepper, cumin, thyme, and bay leaf. Bring to a low simmer and cook for 15 minutes, stirring occasionally.
- Add peas and stir. Cook for an additional 3 minutes, then remove from the heat.
- Meanwhile, in a large stockpot filled with water, boil the potatoes until fork-tender, about 20 minutes.
- Drain potatoes and return the pot to the burner. Let the heat evaporate any excess moisture. This should take a minute or so. Add the cream, butter, salt, pepper, and cheddar, if desired. Using a potato masher, mash potatoes into a smooth, creamy consistency. They should be on the thicker side.
- Preheat oven to 375°F.
- Pour the filling into a 9×13-inch baking dish or keep in skillet if it's deep enough to hold the potato layer. Using a spatula (or an offset spatula), carefully spread the potatoes over top. You will want to add "dollops" of potatoes in spots so that the weight of the potatoes doesn't drag filling into them.
- Use a fork to drag swirls or marks into the layer of potatoes. Drizzle with melted butter.
- Place in the oven and bake for 40 minutes. If the top is not as gold as desired, turn the broiler on low and broil for 5 minutes or until golden brown.
- Remove from the oven and allow to rest for 20 minutes before serving.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I used to make the typical version with frozen veggies and fake potatoes- never ever again! This recipe packs five times the flavor and truly is just as easy. Take only a few minutes to chop fresh veggies for this and the potato top is just perfect. With three hungry guys in the house this one is a filler and a winner all in one.
Yay! So happy to hear you all enjoyed the recipe!
Maybe I missed it but I don’t see where you put the beef in? Where’s the beef? 😆😆
Oops..it’s in the video, but I need to add it in the instructions. You brown the meat at the very beginning & add the carrots & everything else to the meat. Sorry, about that. Thanks for letting me know!
When do you brown The beef?
Am I missing something? When do you cook/aDd the ground beef? I’m halfway through making the filling and realize the instructions left this out. What did I miss? Also, the instructions refer to chicken stock.
I am so sorry, I need to add it, but you add the meat & brown it, in step 1. And, use beef stock, not chicken. So sorry to have forgotten that!