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Piece of Shepard's Pie served on plate
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Shepherd's Pie

Shepherd's Pie is the perfect comfort food. It is made with easy to find ingredients and makes your whole house smell amazing.
Prep Time10 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 20 minutes
Servings: 6 servings
Author: Lisa Longley

Ingredients

  • 2 tablespoon unsalted butter
  • 1/2 medium yellow onion diced fine
  • 2 medium carrots peeled and diced
  • 1 1/2 pounds ground beef or lamb see note
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon kosher salt or 1/2 teaspoon table salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons all purpose flour
  • 1 tablespoon tomato paste
  • 1 cup beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 cup frozen peas
  • 1 1/2 - 2 pounds Russet potatoes washed, peeled, and cut into 1 inch cubes
  • 1/2 teaspoon kosher salt
  • 4 tablespoons butter
  • 1/2 cup heavy cream
  • salt and pepper

Instructions

  • Read the full instructions before starting the recipe.
  • In a large skillet over medium heat, melt the butter. Then add in the onion and carrots. Sauté until tender, about 5 to 7 minutes.
    2 tablespoon unsalted butter, 1/2 medium yellow onion, 2 medium carrots
  • Add in the ground beef, breaking it up to allow it to brown. Season with thyme, rosemary, salt, and pepper. Continue cooking until browned through, about 10 minutes.
    1 1/2 pounds ground beef or lamb, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 teaspoon kosher salt, 1/4 teaspoon black pepper
  • Stir in the flour and the tomato paste and cook for one minute. Stir in the beef broth and Worcestershire sauce, and scrape up the browned bits at the bottom. Bring to a simmer, stirring occasionally, and cook for 15 minutes until the sauce has thickened. (You should be starting Step 5 during this simmering time.) Remove from the heat and taste the filling. Add salt and pepper as needed. Stir in the peas.
    3 tablespoons all purpose flour, 1 tablespoon tomato paste, 1 cup beef broth, 2 tablespoons Worcestershire sauce, 1 cup frozen peas
  • Preheat your oven to 375 degrees Fahrenheit.
  • While the sauce is simmering, add the potatoes and salt to a large stock pot and fill with water so that the water comes to an inch above the potatoes. Bring to a boil and cook, uncovered for 15 minutes or until the potatoes are fork tender. Drain the potatoes well.
    1 1/2 - 2 pounds Russet potatoes, 1/2 teaspoon kosher salt
  • Combine the potatoes with the butter and mash with a potato masher. Then blend well with a hand mixer, and blend in the heavy cream. Season with salt and pepper to taste.
    4 tablespoons butter, 1/2 cup heavy cream, salt and pepper
  • Pour the meat filling into a 2-quart baking dish. Spread the potato mixture on top, starting by adding spoonfuls around the edge that are pushed all the way to the edge to seal in the filling underneath.
  • Bake for 30 to 35 minutes or until the potato topping is golden brown and the filling is bubbling. Let stand for 10 minutes before serving.

Notes

Traditionally a Shepherd's Pie is made with ground lamb and a Cottage Pie is made with ground beef. Either can be used in this recipe, and you can even sub in ground turkey.