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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
Equipment
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
For the Filling
- In an extra-large skillet set over medium heat, add 2 tablespoons olive oil. Brown 1½ pounds ground beef.
- When meat is almost browned, add 2 cubed carrots and 1 rib sliced celery. Sauté until soft, about 5 minutes. Add 1 diced onion, and continue cooking for 2 minutes. Add 3 teaspoons minced garlic and cook for 1 minute.
- Sprinkle in 2 tablespoons flour and toast for 30 seconds. Mix in ¼ cup tomato paste and cook for 1 minute. Gradually pour in 2¾ cups beef stock, whisking to create a smooth sauce.
- Add 2 tablespoons Worcestershire sauce, 1 teaspoon each of red wine vinegar, garlic powder, and salt, ½ teaspoon ground black pepper, ¼ teaspoon each of cumin and dried thyme (or ½ teaspoon of freshly minced thyme), and 1 bay leaf. Bring to a low simmer and cook for 15 minutes, stirring occasionally.
- Add 1 cup frozen peas and stir. Cook for an additional 3 minutes, then remove from the heat.
For the Potato Topping
- Meanwhile, in a large stockpot filled with water, boil 5 peeled and cubed large russet potatoes until fork-tender, about 20 minutes.
- Drain and return the pot to the burner. Let the heat evaporate any excess moisture. This should take a minute or so. Add the ⅔ cup heavy whipping cream, 2 tablespoons butter, 1 teaspoon salt, ¼ teaspoon pepper, and ⅓ cup grated aged white cheddar, if desired.
- Using a potato masher, mash potatoes into a smooth, creamy consistency. They should be on the thicker side.
To Bake
- Preheat oven to 375°F.
- Pour the filling into a 9×13-inch baking dish or keep it in the skillet if it's deep enough to hold the potato layer.
- Top with "dollops" of potatoes so the weight of the potatoes doesn't drag filling into them. Use a spatula (or an offset spatula) to spread the potatoes over the top.
- Use a fork to drag swirls or marks into the layer of potatoes. Drizzle with the remaining 2 tablespoons of 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.
Such a flavorful comfort food meal! I love how easy it is to customize with different meats and veggies!
My mom Would always make shepherds pie layering the potatoes and other ingredients. I have to say i like your veRsion better with all the potatoes on top. Its so good!
This recipe was a hit at our house. I HAVEN’T had this since i was a little girl and kindof forgot all about it. I am so glad I saw it on your blog! Great recipe- One the whole family loves
A classic! We typically use ground beef instead of lamb. I like having our potatoes, meat and veggies all in one.
This is such an easy and tasty recipe….on the weekly menu ALways!
This is our go-to comfort food
great dish the whole family loves!
This is one of our favorite comfort food dishes! So good!!
My hubby loves this dish!! I love that it has so much flavor, that my kids even like it! It’s one of our favorite Sunday dishes!
I’m not one to read blogs, but yours is terrific! Your recipes are delicious and realistic. I don’t feel like I have to have a ton of ingredients or spend a lot of money to put together a great meal. Thanks, also, for the wonderful variety of recipes. I can find anything I want, from starters to desserts. I’m so glad i found your recipes on pinterest. i’m officially hooked! Be blessed.
You are so sweet!! Thank you so much for sharing that!! I am happy you like it, too!