Shepherd’s Pie is the ultimate comfort dish and isn’t just for St. Patrick’s Day. A hearty meat filling is mixed with peas and carrots, then topped with a thick layer of creamy mashed potatoes with a golden crust.
Shepherd’s Pie
I’ve been making variations of this Shepherd’s Pie recipe for over 20 years. Make sure to read my tips listed below to customize it to your preferred style. It will quickly become your family favorite, too!
Ingredients
Traditional Shepherd’s Pie is made with ground lamb, while cottage pie is made with ground beef. Around these parts, the name Shepard’s Pie is used for any meat you use, despite the proper terminology. Read up on the origins of this British recipe.
Here are the main ingredients needed to make this classic shepherd’s pie recipe, along with substitution options. For the full list, see the recipe card below:
- Ground Meat – ground beef, ground lamb, or ground turkey work well. Use the kind of meat you prefer. Make sure to use lean meat to avoid a watery filling.
- Mixed Vegetables – use fresh or frozen vegetables. I always keep a bag of frozen peas and carrots on hand just for this recipe.
- Russet Potatoes – provides a nice, hearty texture and flavor. Use Yukon gold for a creamier dish.
- Beef Broth – chicken broth, Guinness or red wine would also work well.
- Tomato Paste – adds umami and thickness to the dish.
- Worcestershire Sauce – adds a ton of flavor, so don’t skip this addition.
Many of these ingredients can be used to make Chili Cornbread Casserole.
Potato Topping
I’ve made this every which way and I highly recommend using russet potatoes as they fit in with the “hearty meal” flavor profile. Mashed potatoes made with russet potatoes are pure comfort food. With that said, you can easily swap in your favorite mashed potato recipe instead of my rustic version. Garlic mashed potatoes would be excellent.
Step-by-step Instructions
This easy shepherd’s pie recipe does take a few steps to make, but they’re simple and uncomplicated. It’s one you’ll start making soon without needing to reference a recipe card.
This is a “high level” overview with pictures. Reference the recipe card below for more details.
Make The Potatoes – Peel and dice the potatoes into 1/2″ cubes. Add them to a stockpot filled with cold water and boil for about 15-18 minutes, once it hits a rolling boil. Once cooked, throw in the half-and-half, butter and sour cream and use a potato masher to mash.
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Make The Meat Mixture – Brown the onions, garlic and ground beef. Sprinkle the beef with the flour to thicken the mixture. Add the rest of the ingredients (other than the vegetables) and cook for 10-12 minutes until thick. Fold in the frozen vegetables.
Assemble – Transfer the meat mixture into a baking dish or oven-safe skillet. Top with the mashed potatoes and spread in an even layer.
Bake – Bake at 400℉ for 20 minutes until the potatoes are golden brown. Let sit for 5-10 minutes before serving.
Variations and Tips
There are several variations to consider when making homemade shepherd’s Pie. It’s one of the reasons that make this a classic Irish dish.
- Leftover Mashed Potatoes – this is a great way to use up leftover mashed potatoes or even sweet potatoes.
- Fresh Herbs – I always stick to dried herbs, but fresh herbs will work also. Use twice as much as the dried variety.
- Vegetables – anything goes when it comes to the veggie mixture! From frozen peas to fresh green beans or corn, throw it in the mix.
- Red Wine – If you love adding wine to meals, this is a great dish to throw in a splash.
- Cheesy Mashed Potatoes – Mix shredded cheddar cheese into the potatoes or add to the top of the mashed potatoes for a cheesy tater version.
- Two Words – Beef Gravy! Pour it over the finished dish before serving.
- Storage – Store leftovers in an airtight container in the refrigerator for up to 4 days.
Drink Pairings
Anything Irish would pair swell with Shepherd’s Pie. Think Guinness, or Irish Mule.
More St. Patrick’s Day Recipes: Corned Beef Sliders, Baked Corned Beef, and Reuben Sandwich.
This recipe was originally posted in February 2015, but I’ve updated it with new photos, additional text and details.
Shepherd’s Pie
Ingredients
Mashed Potatoes
- 1½ lb russet potatoes (*Note 1)
- ¼ cup half-and-half
- 2 tbsp unsalted butter
- ¼ cup sour cream
- ¼ tsp salt + more to taste
- ¼ tsp black pepper + more to taste
Meat Mixture
- 2 tbsp olive oil
- 1 cup diced yellow onion
- 1 tsp minced garlic cloves
- 1 lb ground meat (beef, lamb or turkey)
- 1 tbsp all-purpose flour
- 1¼ cup beef or chicken broth
- ½ tbsp Worcestershire sauce
- 2 tsp tomato paste
- ½ tsp dried thyme
- ½ tsp Italian seasoning
- ½ tsp dried rosemary
- ¼ tsp salt, + more to taste
- ¼ tsp black pepper
- 1 cup peas/carrots mix (*Note 2)
Instructions
Make The Mashed Potatoes
- Peel the potatoes and dice into 1/2" cubes. Transfer to a large stockpot and cover the potatoes with cold water. Set the heat to high, cover and bring to a roiling boil. Once boiling, decrease the heat to a simmer, uncover and cook until tender (approx. 15-18 minutes).
- Add the half-and-half and butter to a small glass bowl and heat for 30 seconds to warm. Drain the potatoes and add them back to the stockpot. Add the half-and-half/butter mixture, sour cream, salt and pepper and mash until completely smooth. Taste and adjust as needed.
Make The Meat Mixture
- Pre-heat the oven to 400℉.
- While the potatoes are boiling, add olive oil to a large sauté pan and pre-heat over medium-high heat.
- Add the onions and brown for about 3-4 minutes. Add the garlic and cook until fragrant (approx. 30 seconds).
- Add the ground meat, salt and pepper to the pan and cook until the meat is browned (approx. 4-5 minutes). Break the meat into small pieces while cooking.
- Drain the excess grease from the pan and sprinkle the meat with flour. Stir to combine.
- Add the broth, tomato paste, Worcestershire sauce, thyme, and rosemary and mix to combine. Be sure to scrap the bottom of the pan with a wooden spoon to get all the flavors incorporated. Let the meat filling simmer for about 10-12 minutes until the gravy is thick. Taste the mixture and add more salt, if desired.
- Add the frozen peas/carrot and gently fold into the filling.
- Lightly grease an 8" x 8" baking pan and evenly spread the meat mixture with a spatula. Top with the mashed potatoes, making sure the edges are sealed (so the gravy doesn't bubble out the top).
- Place the pan in the oven and bake for 20 minutes. Remove from the oven and let rest for 10-15 minutes before serving.