Go Back
shepherds pie recipe

Shepherd’s Pie Recipe

Shepherd’s Pie is a classic, hearty dish that combines savory ground meat, vegetables, and creamy mashed potatoes into a satisfying meal. Whether made with lamb, beef, turkey, or a vegetarian alternative, it’s a versatile dish that can be adapted to suit various tastes. The layers of rich filling topped with smooth mashed potatoes create a comforting, filling dish perfect for family dinners or special occasions.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef or lamb or use ground turkey or chicken
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 medium carrots diced
  • 1 cup frozen peas
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 cup beef broth or vegetable broth for a lighter version
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 4 cups mashed potatoes prepared from scratch or store-bought
  • 1 cup shredded cheddar cheese optional
  • 2 tablespoons olive oil or butter

Method
 

  1. Cook the Vegetables: In a large skillet, heat 2 tablespoons of olive oil or butter over medium heat. Add diced onions and cook for 3-4 minutes until translucent. Add minced garlic and cook for 1 more minute.
  2. Cook the Carrots: Add diced carrots to the skillet and cook for about 5 minutes until they start to soften.
  3. Brown the Meat: Add the ground beef or lamb to the skillet. Cook, breaking it up with a spatula, for 5-7 minutes until browned. Drain any excess fat.
  4. Season the Filling: Stir in tomato paste, Worcestershire sauce, dried thyme, rosemary, salt, and pepper. Pour in beef broth and simmer for 10 minutes, allowing the flavors to combine.
  5. Add the Peas: Stir in frozen peas and adjust seasoning with salt and pepper. Remove from heat.
  6. Prepare the Mashed Potatoes: If making mashed potatoes from scratch, peel and chop 4-5 medium-sized potatoes. Boil them in salted water until fork-tender (15-20 minutes), drain, and mash with butter, milk (or cream), salt, and pepper until smooth and creamy.
  7. Assemble the Pie: Preheat oven to 400°F (200°C). Spread the meat filling evenly in a 9x13-inch baking dish. Top with mashed potatoes, smoothing them out to cover the filling. Optionally, sprinkle shredded cheddar cheese over the top.
  8. Bake the Shepherd’s Pie: Bake for 25-30 minutes, or until the top is golden brown and the filling is bubbling around the edges.
  9. Serve: Let it cool for 5-10 minutes before serving. Garnish with fresh herbs like parsley if desired.

Notes

Vegetarian Version: Substitute meat with lentils or mushrooms for a plant-based alternative.
Freezing: You can freeze the assembled pie before baking for up to 3 months. Thaw overnight in the fridge and bake as directed.
Cheese: For extra flavor, mix cheese into the mashed potatoes or sprinkle it on top before baking for a cheesy, golden crust.