Shepherd’s Pie Recipes

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.

shepherd's pie recipes

Best Classic Shepherd’s Pie Recipe

shepherd's pie recipes

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

shepherd's pie recipes

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 Recipe | How to Make Perfect Shepherd’s Pie

FAQ

What is traditional shepherd’s pie made of?

Traditionally, shepherd’s pie is made with lamb mince, vegetables and mashed potato. The meat is added to an aromatic combination of softened carrot, onion and celery, known in French cooking as a mirepoix, which is then loosened up with stock, Worcestershire sauce, tomato paste and bay leaves to make a tasty gravy.

Does shepherd’s pie have cheese in it?

Shepherd’s Pie is a traditional Irish dish made with ground lamb, peas, and carrots, topped with mashed potatoes & cheddar cheese.

What herbs to put in shepherds pie?

Lamb mince: use ground lamb meat or small soft chunks of meat from the shoulder or from the shank. Veggies: carrots, celery, and onion are the base of the meat filling. Worcestershire sauce: adds a wonderfully distinctive flavor, don’t skip it. Thyme and rosemary: fresh herbs provide an extra layer of flavor.

How do you keep mashed potatoes from sinking in shepherd’s pie?

Keep an eye on the filling whilst it is cooking, adding a little water if it starts to dry out. The other trick to stop the mashed potato from sinking is to let the beef filling cool before adding the mashed potato. It really does help give a perfect appearance every time.

About the author

Helen is an author and editor at helenbackcafe.com, who has a passion for writing about recipes. She loves to experiment with different ingredients and cooking techniques to create delicious and unique dishes.

Among all the foods, pizza holds a special place in her heart, and she loves exploring different variations and toppings to create the perfect slice. Through her writing, Helen hopes to inspire others to get creative in the kitchen and share their love for food with the world.

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