Shepherd’s Pie


Author: Rachel

Published Date: February 2, 2024

Today, we’re diving into a classic recipe that’s sure to bring warmth and comfort to your table – Shepherd’s Pie. This hearty and delicious dish is a beloved favorite in many households, combining the richness of meat and vegetables with the smoothness of mashed potatoes. So, tie on your apron, and let’s make a feast for you and your loved ones!

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Shepherd’s Pie Ingredients:

  • Russet Potatoes (can use Bob Evan’s Pre Made – check Recipe Card)
  • Heavy Cream
  • Salt
  • Black Pepper
  • Parmesan Cheese
  • Egg
  • Butter
  • Parsley
  • Olive Oil
  • Ground Beef
  • Yellow Onion
  • Minced Garlic
  • Flour
  • Beef Broth
  • Tomato Paste
  • Worcestershire sauce
  • Frozen Vegetables (peas, carrots, corn)
  • Shredded Cheese, optional
  • *Scroll to Printable Recipe Card below for detailed amounts!
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How to Make Shepherd’s Pie

  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hours 15 minutes
  • Serving Size: 8
  1. Prepare the Potatoes:
    • Place the cut potatoes in a large pot and cover with cold water. Bring to a boil and cook until the potatoes are tender (about 15-20 minutes).
    • Drain the potatoes and return them to the pot. Add the warm heavy whipping cream and sea salt.
    • Mash the potatoes until smooth, then fold
  2. Make the Pie Filling:
    • In a large skillet, heat the olive oil over medium-high heat. Add the ground beef, salt and pepper. Cook until browned, breaking the meat into small pieces.
    • Add the chopped onion and minced garlic to the skillet. Cook until the onions are soft and translucent.
    • Sprinkle the all-purpose flour over the meat and cook for 2 minutes, stirring continuously.
    • Add the beef broth to the pan and scrape the bottom of the skillet to loosen any browned bits.
    • Stir in the tomato paste and Worcestershire sauce. Bring to a simmer and cook until slightly thickened (about 5 minutes).
    • Stir in the frozen vegetables and cook for another 5 minutes, or until the vegetables are heated through. Adjust seasoning with more salt and pepper, if needed.
  3. Assemble the Pie:
    • Preheat your oven to 375°F.
    • Transfer the meat and vegetable mixture to a 9×13 inch baking dish.
    • Spread the mashed potato mixture evenly over the top of the meat filling.
    • Brush the top of the mashed potatoes with melted butter.
    • Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the edges are bubbling.
    • Optional: Sprinkle on 1 cup of shredded cheddar cheese about 10 minutes into baking
  4. Garnish and Serve:
    • Let the Shepherd’s Pie cool for a few minutes before serving.
    • Garnish with chopped parsley or chives.
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Storage and Reheating Instructions

How to Store Shepherd’s Pie:

Store it in an airtight container in the fridge for up to 3 days.

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Helpful Tips & Substitutions

Can this be Frozen?

Absolutely! Shepherd’s Pie freezes beautifully. Just wrap it well in foil or plastic wrap, and it can be stored in the freezer for up to 2 months. Thaw in the fridge overnight before reheating.

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Can this be Made Ahead of Time?

Yes, it’s a perfect make-ahead dish. You can prepare the pie, cover, and refrigerate it a day in advance. When you’re ready, just bake it according to the instructions.

Substitutions & Variations

  • Vegetarian? Use lentils or a meat substitute instead of ground beef.
  • Dairy-free? Opt for almond milk and dairy-free butter for the potatoes.
  • Spice it up by adding chili flakes to the meat mixture or a dash of paprika to the mashed potatoes.
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Helpful Cooking Notes

  • To ensure even cooking, cut the potatoes into uniform sizes.
  • For creamier mashed potatoes, add more heavy cream or butter.
  • Feel free to add more vegetables to the meat mixture for a healthier twist.

Try Some of our Other Favorite Dinner Recipes

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Shepherd’s Pie


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Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8
Calories 418 kcal
Discover the secret to making the perfect Shepherd's Pie. This recipe is simple, enjoyable, and ideal for cooks of all levels.

INGREDIENTS
  

For the Mashed Potato Topping:

  • 4 lbs Russet Potatoes, peeled and cut into 1” thick pieces
  • 1 cup Heavy Cream, warmed
  • 1 tsp Salt
  • 1/4 cup Parmesan Cheese, shredded
  • 1 large Egg, lightly beaten
  • 4 Tbsps Butter, melted
  • 1 Tbsp Parsley, chopped for garnish
  • ** If you want a short cut, you can use 2 packages of the Family Size pack of refrigerated Bob Evan's mashed potatoes instead of making mashed potatoes from scratch. Just heat it for 5 minutes in the microwave and layer on like you normally would! (32 oz each, 64 oz total)

For the Pie Filling:

  • 1 Tbsp Olive Oil
  • 2 lbs Ground Beef, lean
  • 1 ½ tsp Salt, or to taste
  • ½ tsp Black Pepper, or to taste
  • 1 cup Yellow Onion, chopped
  • 1 Tbsp Minced Garlic
  • 4 Tbsps Flour
  • 3 cups Beef Broth
  • 2 Tbsps Tomato Paste
  • 2 Tbsps Worcestershire sauce
  • 2 cups Frozen Vegetables, peas, carrots, corn, green beans
  • 1 cup Shredded Cheese, Optional

INSTRUCTIONS

  • Prepare the Potatoes: Place the cut potatoes in a large pot and cover with cold water. Bring to a boil and cook until the potatoes are tender (about 15-20 minutes).
  • Drain the potatoes and return them to the pot. Add the warm heavy whipping cream and sea salt.
  • Mash the potatoes until smooth, then fold in the shredded parmesan cheese and lightly beaten egg. Set aside.
  • Make the Pie Filling: In a large skillet, heat the olive oil over medium-high heat. Add the ground beef, salt and pepper. Cook until browned, breaking the meat into small pieces.
  • Add the chopped onion and minced garlic to the skillet. Cook until the onions are soft and translucent.
  • Sprinkle the all-purpose flour over the meat and cook for 2 minutes, stirring continuously.
  • Add the beef broth to the pan and scrape the bottom of the skillet to loosen any browned bits.
  • Stir in the tomato paste and Worcestershire sauce. Bring to a simmer and cook until slightly thickened (about 5 minutes).
  • Stir in the frozen vegetables and cook for another 5 minutes, or until the vegetables are heated through. Adjust seasoning with more salt and pepper, if needed.
  • Assemble the Pie: Preheat your oven to 375°F.
  • Transfer the meat and vegetable mixture to a 9×13 inch baking dish.
  • Spread the mashed potato mixture evenly over the top of the meat filling.
  • Brush the top of the mashed potatoes with melted butter.
  • Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the edges are bubbling. (Optional: Sprinkle on 1 cup of shredded cheddar cheese about 10 minutes into baking)
  • Garnish and Serve: Let the Shepherd's Pie cool for a few minutes before serving.
  • Garnish with chopped parsley or chives.

NOTES

Storage and Reheating Instructions:

How to Store Shepherd’s Pie:

Store it in an airtight container in the fridge for up to 3 days.

How to Reheat Shepherd’s Pie:

To reheat, simply pop it in the microwave or oven until heated through.

Helpful Tips & Substitutions

Can this be Frozen?

Absolutely! Shepherd’s Pie freezes beautifully. Just wrap it well in foil or plastic wrap, and it can be stored in the freezer for up to 2 months. Thaw in the fridge overnight before reheating.

Can this be Made Ahead of Time?

Yes, it’s a perfect make-ahead dish. You can prepare the pie, cover, and refrigerate it a day in advance. When you’re ready, just bake it according to the instructions.

Substitutions & Variations

  • Vegetarian? Use lentils or a meat substitute instead of ground beef.
  • Dairy-free? Opt for almond milk and dairy-free butter for the potatoes.
  • Spice it up by adding chili flakes to the meat mixture or a dash of paprika to the mashed potatoes.

Helpful Cooking Notes

  • To ensure even cooking, cut the potatoes into uniform sizes.
  • For creamier mashed potatoes, add more heavy cream or butter.
  • Feel free to add more vegetables to the meat mixture for a healthier twist.

NUTRITION

Serving: 8gCalories: 418kcalCarbohydrates: 30gProtein: 17gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 96mgSodium: 959mgPotassium: 812mgFiber: 3gSugar: 2gVitamin A: 2310IUVitamin C: 13mgCalcium: 102mgIron: 3mg
Course Dinner
Tried this recipe?Mention @sweettea_and_sprinkles or tag #sweetteaandsprinkles

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