Best Shepherd’s Pie Recipe

The Best Classic Shepherd’s Pie – AKA Shepards Pie or Cottage Pie. Ground Beef (or lamb) with vegetables in a rich gravy, topped with cheesy mashed potatoes, and baked.

So, this is how you spell it: Shepherd’s Pie. But, from doing a quick google search, it came to my attention that TONS of people think it’s Shepards Pie.

Traditional Irish Shepherd’s Pie would actually call for ground lamb. The difference between Shepherd’s Pie and Cottage Pie is the meat. Cottage Pie uses ground beef, while Shepherd’s Pie uses ground lamb.

I called this recipe Shepherd’s Pie. But, I wrote the recipe so that you could use ground beef or ground lamb.

I typically use ground beef because it is widely available. But, for a special occasion, like St. Patricks day, I would use ground lamb.

Making the best Shepherd’s Pie is not difficult. But, there are a few steps to it. You have to make the meat mixture, the mashed potatoes, assemble the casserole, and bake it.

I find that the easiest way to make this dish is to work ahead. You could make the beef or lamb mixture ahead of time. Or, you could make the mashed potatoes ahead of time.

You could also make the whole recipe ahead of time. Just assemble the casserole, cover the dish, and keep it in the refrigerator until you are ready to bake it. I find it is best to bake it within 3 days of preparing it.

When you are ready to bake it, take it out of the refrigerator for about 20 minutes before you need to bake it to let it start coming to room temperature. Uncover it, and bake.

Best Classic Shepherd’s Pie Recipe

The Best Classic Shepherd’s Pie – AKA Shepards Pie or Cottage Pie. Ground Beef (or lamb) with vegetables in a rich gravy, topped with cheesy mashed potatoes and baked.

Prep: 20min

Total: 70min

Yield: 6

Serving Size: 1 /6th of the recipe

Nutrition Facts: servingSize 1 /6th of the recipe, calories 400 kcal, Carbohydrate 13 g, Protein 19 g, Fat 30 g, Saturated Fat 15 g, Cholesterol 97 mg, Sodium 751 mg, Fiber 2 g, Sugar 2 g

Ingredients:

• 2 tablespoons olive oil
• 1 cup chopped yellow onion
• 1 lb. 90% lean ground beef (-or ground lamb)
• 2 teaspoons dried parsley leaves
• 1 teaspoon dried rosemary leaves
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon Worcestershire sauce
• 2 garlic cloves (-minced)
• 2 tablespoons all purpose flour
• 2 tablespoons tomato paste
• 1 cup beef broth
• 1 cup frozen mixed peas & carrots*
• 1/2 cup frozen corn kernels
• 1 1/2 – 2 lb. russet potatoes (-about 2 large potatoes peeled and cut into 1 inch cubes)
• 8 tablespoons unsalted butter (-1 stick)
• 1/3 cup half & half
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup parmesan cheese

Instruction:

1. Set the meat mixture aside. Preheat oven to 400 degrees F.
2. Add the parmesan cheese to the potatoes. Stir until well combined.
3. If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake uncovered for 25-30 minutes.** Cool for 15 minutes before serving.

Shepherd’s Pie

When you’re in the mood for a meaty, savory comfort-food classic, serve Alton Brown’s Shepherd’s Pie from Good Eats on Food Network.

Prep: 0 45min0

Total: 0 1h30min0

Yield: 8 servings

Serving Size: 1 of 8 servings

Nutrition Facts: servingSize 1 of 8 servings, calories 457, Fat 31g, Saturated Fat 13g, Carbohydrate 26g, Fiber 3g, Sugar 4g, Protein 19g, Cholesterol 99mg, Sodium 541mg

Ingredients:

• 1 1/2 pounds russet potatoes
• 1/4 cup half-and-half
• 2 ounces unsalted butter
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 egg yolk
• 2 tablespoons canola oil
• 1 cup chopped onion
• 2 carrots, peeled and diced small
• 2 cloves garlic, minced
• 1 1/2 pounds ground lamb
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons all-purpose flour
• 2 teaspoons tomato paste
• 1 cup chicken broth
• 1 teaspoon Worcestershire sauce
• 2 teaspoons freshly chopped rosemary leaves
• 1 teaspoon freshly chopped thyme leaves
• 1/2 cup fresh or frozen corn kernels
• 1/2 cup fresh or frozen English peas

Instruction:

1. Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.
2. Preheat the oven to 400 degrees F.
3. While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
4. Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

Shepherd’s Pie

Try this super easy and incredibly delicious classic Shepherd’s Pie recipe, made with American-style with ground beef.

Prep: 20min

Total: 1h25min

Yield: 6 – 8 serving(s)

Nutrition Facts: calories 563 Calories, Fat 36 g, Saturated Fat 15 g, Trans Fat 2 g, Cholesterol 107 mg, Sodium 893 mg, Carbohydrate 31 g, Fiber 5 g, Sugar 5 g, Protein 26 g

Ingredients:

• 1 1/2 lb. potatoes, peeled
• Kosher salt
• 4 tbsp. melted butter
• 1/4 c. milk
• 1/4 c. sour cream
• Freshly ground black pepper
• 1 tbsp. extra-virgin olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 cloves garlic, minced
• 1 tsp. fresh thyme
• 1 1/2 lb. ground beef
• 1 c. frozen peas
• 1 c. frozen corn
• 2 tbsp. all-purpose flour
• 2/3 c. low-sodium chicken broth
• Freshly chopped parsley, for garnish

Instruction:

1. Preheat oven to 400°. Make mashed potatoes: In a large pot, cover potatoes with water and add a generous pinch of salt. Bring to a boil and cook until totally soft, 16 to 18 minutes. Drain and return to pot.
2. Use a potato masher to mash potatoes until smooth. Add melted butter, milk, and sour cream. Mash together until fully incorporated, then season to taste with salt and pepper. Set aside.
3. Make beef mixture: In a large, ovenproof skillet over medium heat, heat oil. Add onion, carrots, garlic, and thyme and cook until fragrant and softened, 5 minutes. Add ground beef, season generously with salt and pepper, and cook until no longer pink, 5 minutes more. Drain fat.
4. Stir in frozen peas and corn and cook until warmed through, 3 minutes more.
5. Sprinkle meat with flour and stir to evenly distribute. Cook 1 minute more and add chicken broth. Bring to a simmer and let mixture thicken slightly, 5 minutes.
6. Top beef mixture with an even layer of mashed potatoes and bake until there is very little liquid visible and mashed potatoes are golden, about 20 minutes. Broil if desired.
7. Garnish with parsley before serving.

Shepherd’s Pie

Warm up your winter nights with a comforting Shepherd’s Pie, a rich and flavorful stew topped with a layer of creamy mashed potatoes.

Prep: 60min

Total: 1h45min

Yield: 4 to 6

Nutrition Facts: servingSize , calories 650, Fat 33 g, Carbohydrate 50 g, Protein 33 g, Saturated Fat 15 g, unSaturated Fat , Sugar 7 g, Fiber 5 g, Sodium 1243 mg, Cholesterol 122 mg

Ingredients:

• 1½ pounds 90% lean ground beef
• ½ teaspoon baking soda
• 2 teaspoons salt, divided
• 2½ pounds russet potatoes, peeled and cut into 1-inch chunks
• ¼ cup sour cream
• 5 tablespoons unsalted butter, cut into 1-in chunks
• ¼ cup half & half
• 4 oz bacon, diced (about 3 slices thick-cut bacon)
• 2 medium yellow onions, diced
• 2 carrots, diced
• 3 cloves garlic, minced
• 1 cup red wine
• 2 tablespoons all-purpose flour
• 3 tablespoons tomato paste
• 1 teaspoon Worcestershire sauce
• 1½ cups chicken broth
• 1 tablespoon chopped fresh thyme
• ½ teaspoon freshly ground black pepper
• ½ cup frozen peas
• 2 tablespoons finely chopped chives

Instruction:

1. Preheat the oven to 375°F and set an oven rack in the middle position.
2. Place the beef, baking soda, 1 teaspoon of the salt, and 1 tablespoon of water in a medium bowl. Mash with your hand to combine. Set aside for 20 minutes.
3. While the meat tenderizes, place the potatoes in medium saucepan and add just enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer, uncovered, until the potatoes are soft and fork-tender, 8 to 10 minutes. Drain the potatoes and return to the saucepan. Place the pan over medium heat and stir the potatoes with a wooden spoon or potato masher until they are dry and fluffy, about 3 minutes. Remove the pan from the heat and add the sour cream, butter, half & half, and the remaining teaspoon of salt. Using a potato masher, stir and mash the potatoes with the other ingredients until smooth. Taste and adjust seasoning, if necessary. Set the mashed potatoes aside.
4. Heat a 12-in oven-proof skillet over medium heat. Add the bacon and cook, stirring frequently, until crisp, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the fat in the pan. Add the onions and carrots to the bacon fat and cook, stirring frequently, until softened and starting to brown, 6 to 8 minutes. Add the garlic and cook 1 minute more. Add the wine and increase the heat to high; bring to a boil, scraping any brown bits from the bottom of the pan, until the liquid is reduced by about half. Add the flour and stir until dissolved. Add the reserved ground beef mixture, tomato paste, and Worcestershire sauce; continue cooking on high heat, breaking the meat apart with a spoon, until the meat is no longer pink, about 5 minutes. Add the chicken broth; bring to a simmer, reduce the heat to low, and cook, scraping any brown bits from the bottom of the pan, until thickened, about 2 minutes. Stir in the thyme, pepper, peas, and reserved bacon, and cook until the peas are warmed through. Taste and adjust seasoning, if necessary.
5. Dollop the mashed potatoes evenly over the filling. Use a rubber or offset spatula to spread the potatoes evenly over the stew and all the way to the edges of the skillet. Drag a fork across the top to make ridges. Place the skillet on a baking sheet or large sheet of foil to catch any drips and bake until the filling is hot, the topping is lightly browned, and the edges are bubbly, about 30 minutes. (For more color, turn on the broiler and broil for the last 5 minutes, or until the top is golden.) Sprinkle with chives and serve.
6. Note: If you don’t have an oven-safe skillet, you can transfer the meat mixture to a 2.5-qt casserole dish and then spread the mashed potatoes overtop.
7. Make-Ahead Instructions: The stew portion of the recipe can be made several days ahead of time and refrigerated. Before assembling the pie, reheat the stew, adding a little broth if necessary if it seems dry. The mashed potatoes should be made right before assembling and baking the pie.

Easy Shepherd’s Pie Recipe