Classic Shepherd's Pie

Nothing says comfort quite like a bubbling dish of shepherd’s pie fresh from the oven.

This recipe layers savory ground beef (or lamb) with tender vegetables in a rich, flavorful sauce—then crowns it all with a creamy, golden potato topping.

It’s hearty, nourishing, and perfect for these crisp fall evenings when you want something warm and soul-soothing on the table.

Ingredients

For the Potato Topping:

  • 2 lbs russet potatoes, peeled and cut into 1” thick pieces
  • 3/4 cup heavy whipping cream, warm
  • 1/2 tsp fine sea salt
  • 1/4 cup parmesan cheese, shredded
  • 1 large egg, lightly beaten
  • 2 Tbsp unsalted butter, melted to brush the top
  • 1 Tbsp parsley or chives, chopped, to garnish the top

For the Pie Filling:

  • 1 Tbsp olive oil
  • 1 lb lean ground beef or ground lamb
  • 1 1/2 tsp salt, divided, or added to taste
  • 1/2 tsp black pepper, plus more to taste
  • 1 medium yellow onion, finely chopped (1 cup)
  • 2 garlic cloves, minced
  • 2 Tbsp all-purpose flour
  • 1/2 cup dry red wine, such as Pinot Noir, Merlot, Cabernet
  • 1 cup beef broth or chicken broth
  • 1 Tbsp tomato paste
  • 1 Tbsp Worcestershire sauce
  • 1 1/2 cups frozen vegetables of choice, peas, carrots, and corn

Instructions:

How to make the potatoes:

  • Place chopped potatoes in a large saucepan, cover with cold water and bring to boil. Cook until potatoes are tender (12-15 minutes), don’t overcook potatoes. Drain and mash potatoes in the same pot.
  • Add warm cream and 1/2 tsp salt (or to taste) then mash until smooth. Lastly, mash in the parmesan cheese and beaten egg.

How to make the pie filling:

  • Preheat oven to 400˚F with a rack in the center. Heat a large skillet over medium heat. Add 1 Tbsp olive oil and ground beef. Breaking up the beef with a spatula then season with 1 tsp salt and 1/2 tsp black pepper and cook until meat is just cooked through and no longer pink (5 minutes).
  • Add onions and sauté for 3 minutes to soften then add minced garlic and stir another minute.
  • Sprinkle with 2 Tbsp flour and stir for 1 minute. You’ll see a film form on the bottom of your pan.
  • Stir in red wine, scraping the bottom to deglaze the pan for a minute. Add beef broth, 1 Tbsp tomato paste, and 1 Tbsp Worcestershire.
  • Add 1 1/2 cups of frozen veggies and bring to a light boil. Season with another 1/2 tsp salt and 1/4 tsp pepper or add to taste. Reduce heat to a simmer, cover and cook 10 minutes until sauce is slightly thickened.

How to assemble Shepherd's Pie:

  • Transfer meat and veggie mixture to a deep pie dish, or 11×7 or 9×9 casserole dish.
  • Scoop mashed potatoes over the top then spread evenly, making sure to seal the potatoes to the edge of the dish so the filling doesn’t bubble up.
  • Drizzle 2 Tbsp melted butter over the top. Place a sheet of foil under the casserole to catch any drips and bake at 400˚F on the center rack for 25-30 minutes or until potatoes start to turn golden. Cool 15 minutes before serving.

Recipe Source

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