A hearty layer of ground beef or lamb and vegetables sits beneath creamy mashed potatoes in this Classic Shepherd’s Pie. The filling is cooked in a rich gravy, then topped with cheesy mashed potatoes and baked until everything comes together.
There’s often some confusion over the name. The traditional spelling is Shepherd’s Pie, while many people search for it as “Shepards Pie.” The distinction between Shepherd’s Pie and Cottage Pie actually comes down to the meat.
Traditional Irish Shepherd’s Pie is made with ground lamb, while Cottage Pie uses ground beef. This recipe works with either, so the choice can depend on what’s available or the occasion.
Ground beef is often the practical choice because it’s widely available. For a special occasion such as St. Patrick’s Day, ground lamb can bring the dish closer to the traditional Irish version.
There are a few separate steps involved in making Shepherd’s Pie. The meat and vegetable mixture needs to be prepared, followed by the mashed potatoes, then everything is assembled in a casserole dish and baked.
Working ahead can make the process easier. The beef or lamb mixture can be prepared in advance, or the mashed potatoes can be made ahead of time and kept ready for assembly.
The entire casserole can also be assembled before baking. Cover the dish and refrigerate it until you’re ready to bake. For the best results, bake it within 3 days of preparing it.
When it’s time to bake, take the casserole out of the refrigerator about 20 minutes beforehand so it can begin coming toward room temperature. Remove the cover, then bake as directed.
Prep Time
20 minutes
Cook Time
50 minutes
Total Time
1 hour 10 minutes
Ingredients
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2 tablespoons olive oil
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1 cup chopped yellow onion
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1 lb. 90% lean ground beef -or ground lamb
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2 teaspoons dried parsley leaves
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1 teaspoon dried rosemary leaves
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1 teaspoon dried thyme leaves
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1/2 teaspoon salt
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1/2 teaspoon ground black pepper
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1 tablespoon Worcestershire sauce
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2 garlic cloves -minced
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2 tablespoons all purpose flour
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2 tablespoons tomato paste
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1 cup beef broth
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1 cup frozen mixed peas & carrots*
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1/2 cup frozen corn kernels
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1 ½ - 2 lb. russet potatoes -about 2 large potatoes peeled and cut into 1 inch cubes
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8 tablespoons unsalted butter -1 stick
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1/3 cup half & half
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1/2 teaspoon garlic powder
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1/2 teaspoon salt
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1/4 teaspoon ground black pepper
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1/4 cup parmesan cheese
Instructions
- Warm the oil in a large skillet over medium-high heat for about 2 minutes. Add the onions and cook for 5 minutes, stirring occasionally, until softened.
- Add the ground beef or ground lamb and break it apart with a wooden spoon. Season with parsley, rosemary, thyme, salt, and pepper, then stir everything together. Cook for 6 to 8 minutes, stirring occasionally, until the meat is browned.
- Stir in the Worcestershire sauce and garlic, then cook for another minute.
- Add the flour and tomato paste, stirring until everything is well incorporated and no lumps of tomato paste remain.
- Pour in the broth and add the frozen peas and carrots along with the frozen corn. Bring the mixture to a boil, then reduce the heat and let it simmer for 5 minutes, stirring occasionally.
- Set the meat mixture aside and preheat the oven to 400°F.
Preparing the Potato Topping
- Place the potatoes in a large pot and add enough water to cover them. Bring the water to a boil, then reduce the heat to a simmer. Cook for 10 to 15 minutes, or until the potatoes are fork-tender.
- Drain the potatoes in a colander, then return them to the hot pot. Let them sit for about 1 minute to allow any remaining moisture to evaporate.
- Add the butter, half-and-half, garlic powder, salt, and pepper. Mash the potatoes until the ingredients are fully combined and the desired texture is reached.
- Stir in the Parmesan cheese until evenly incorporated.
Assembling and Baking the Casserole
- Transfer the meat mixture to a 9 × 9-inch or 7 × 11-inch baking dish and spread it into an even layer. Spoon the mashed potatoes over the filling, then carefully spread them into an even layer.
- If the baking dish is very full, place it on a rimmed baking sheet to prevent the filling from bubbling over into the oven.
- Bake uncovered for 25 to 30 minutes. **Let the casserole cool for 15 minutes before serving.
Notes
- *If frozen mixed peas and carrots are unavailable, use ½ cup of frozen peas and ½ cup of frozen sliced carrots instead.
- **Preheat the oven to 400°F after preparing the meat mixture in step 6.
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