Shepherd’s Pie

Traditional Shepherd’s Pie utilizes ground lamb, but I grew up with the ground beef version, Cottage Pie. Whatever you call it, this Shepherd’s Pie recipe is the ultimate comfort food. And the leftovers are even better! Step-by-step photos help you make this weeknight dinner recipe.

If there are a few things I remember from my childhood, or should I say foods I remember, it would have to be this shepherds pie recipe, sticky toffee pudding, and Yorkshire puddings. All of these foods are still staples in my life to this day. Forget other “casserole recipes” like tuna casserole, Shepherds pie is where it is at!

Whenever my mom would make this for dinner she would have to make two, it literally just disappears! It goes down too easy! You can easily double, triple, or quadruple the recipe.

Let’s get to this family favorite recipe.

What Is Shepherd’s Pie?

Shepherd’s pie is a meat pie with a potato topping. Traditionally Shepherd’s Pie is made with Ground Lamb and Cottage Pie is made with Ground Beef. But I find that most people don’t really know of Cottage Pie.

I used to work at a British pub and this was the number one question. As well as what is black pudding! LOL

What are the ingredients for Shepherd’s Pie?

• Ground Lamb or Ground Beef
• Medium Onion
• Carrots
• Celery
• Freshly Minced Garlic
• Salt and Black Pepper
• Tomato Paste
• Worcestershire sauce
• Beef broth- I prefer low sodium
• Oxo Beef Stock Cube- or use Beef Boullion
• Cornstarch/ Cornflour
• Water- to make the slurry
• Bisto Gravy Granules
• Frozen Peas

To make the mashed potatoes you’ll need:

• Russet Potatoes
• Butter
• Heavy Cream
• Salt
• White Pepper

How do you make shepherd’s pie?

In a large pot add the peeled and quartered potatoes. You can see in the photo below I used a mix of russet potatoes and I had some fingerling potatoes I needed to use up so I threw those in as well.

Fill the pot with enough water to fully cover the potatoes and add a pinch of salt. Turn the heat on medium-high and bring the potatoes to a boil, let the potatoes cook for 15-20 minutes, or until fork-tender. 

While the potatoes are cooking start on the filling.

Preheat oven to 350F/149C.

Heat a large, deep skillet over medium heat. Add olive oil and ground meat. Season with salt and pepper then brown the meat. Once browned transfer the meat to a paper towel-lined plate to help separate the fat from the meat.

In the skillet drain the fat to leave about 1-2 teaspoons of liquid then add the onions, carrots, and celery. Cook for 3-4 minutes then add the garlic, mixing to combine.

Cook for an addition 3 minutes or so, just to soften the vegetables a bit. Then add the tomato paste and cook for a minute.

In a small bowl whisk the oxo cube (crushed up), cold water, and cornstarch to make a slurry.

Add the meat back into the skillet with the vegetables then add the Worcestershire sauce, beef broth, slurry, and Bisto powder to everything.

Continue to cook over medium-low heat for 3-6 minutes stirring frequently, the mixture should thicken up and become glossy*

Add the frozen peas and mix to combine. Transfer the filling to the serving dish. I used a  dish approx 11″x7″ 2 inches deep. I used a casserole dish,  Le Cruset Au Gratin Dish.

At the point, the potatoes should have boiled and be fork tender. Drain the water out then put the pot on the stove over the heat for a minute or two to help the excess moisture dry up.

Turn off the heat and add the ground white pepper, cream and butter, place the lid on top to let the butter melt and cream warm.

Use a potato masher to mash the potatoes (You don’t want the mashed potatoes to be too soft because you want them sturdy on top of the pie).

Using a spoon place the mashed potatoes in clumps on top of the meat then use the back of the spoon to spread the potato into an even layer.

Use a fork to graze across the potato topping (this helps create some texture for a nice top) add shredded cheddar cheese if desired.

How Long to Bake Shepherd’s Pie?

Place the baking dish in the preheated oven and cook for about 20 minutes, then turn on the broiler to melt the cheese and brown the top, this will take anywhere from 2-5 minutes.

Watch carefully so it does not burn. Carefully remove the dish from the oven and let sit for 5 minutes before serving.

What to Serve With Shepherds Pie?

I usually serve some vegetables alongside shepherd’s pie or some Yorkshire Puddings. I often keep Yorkshire puddings in the freezer then just pop them in the oven for the last 5-10 minutes of baking the pie.

In my world you always need dessert after dinner, a fruits of the forest pie or strawberry cream cheese pie would be great accompaniments.

Can You Freeze Shepherds Pie?

Once you put the potatoes on top of the pie let it cool for 30-40 minutes, until room temperature. Cover the dish tightly with foil and place in the freezer for up to three months.

When ready to reheat take the frozen pie out of the freezer and bake at 350F/178C for 50-70 minutes. I use an instant-read thermometer to test the temperature to make sure it’s cooked thru, you want to reach 165F/74C. I use a Thermapen MK4.

If you love lamb check out my friend’s Leg of Lamb Recipe or these Greek Lamb Meatballs!

★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Shepherd’s Pie

• Author: Elizabeth Waterson I Confessions of a Baking Queen
• Prep Time: 25
• Cook Time: 25
• Total Time: 50 minutes
• Yield: 4 Servings 1x
• Category: Dinner
• Method: Cook
• Cuisine: English

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Description

Traditional Shepherd’s Pie utilizes ground lamb, but I grew up with the ground beef version, Cottage Pie. Whatever you call it, this Shepherd’s Pie recipe is the ultimate comfort food. And the leftovers are even better! Step-by-step photos help you make this weeknight dinner recipe.

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Scale 1x2x3x

Ingredients

Mashed Potatoes

• 2.5lb Russet Potatoes
• 3oz Salted Butter
• 4oz-6oz Heavy Cream or Milk
• 1/2–1 Teaspoon Ground White Pepper

Shepherds Pie Mxiture

• 1 Teaspoon Olive Oil
• 1lb Ground Lamb or Ground Beef
• 1 Teaspoon Salt, divided
• 1 Teaspoon Black Pepper, divided
• 1 Medium Onion, diced
• 2 Large Carrots, peeled and diced
• 2 Large Celery Stalks, sliced
• 2 Tablespoons garlic 
• 1 Teaspoon Salt
• 1 Teaspoon Black Pepper
• 1 Teaspoon Tomato Paste
• 2 Tablespoons Worcestershire sauce
• 16oz (2 Cups) Beef Broth, low sodium
• 1 Oxo Beef Stock Cube (You could use beef bouillion instead)
• 2 Tablespoons Cornstarch/ Cornflour
• 1/2 oz water

• 2 tablespoon Bisto Gravy Granules
• 170 Grams (1 Cup) Frozen Peas

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Instructions

1. In a large pot add the peeled and quartered potatoes, fill the pot with enough water to fully cover the potatoes and add a pinch of salt. Turn the heat on medium high and bring the potaotes to a boil, let the potatoes cook for 15-20 minutes, or until fork tender. 
2. Heat a large, deep skillet over medium heat. Add olive oil and ground meat. Sprinkle on half of the salt and pepper then brown the meat. Once browned transfer the meat to a paper towel lined plate to help separate the fat from the meat.
3. In the skillet drain the fat to leave about 1-2 teaspoons of liquid then add the onions, carrots, and celery. Sprinkle on remaing salt and pepper. Cook for 3-4 minutes then add the garlic, mixing to combine. Cook for an addition 3 minutes or so, just to soften the vegetables a bit. Then add the tomato paste and cook for a minute.
4. Preheat oven to 350F/149C.
5. In a small bowl whisk the oxo cube (crushed up), cold water, and cornstarch to make a slurry.
6. Add the meat back into the skillet with the vegetables then add the Worcestershire sauce, beef broth, slurry, and bisto powder to everything. Continue to cook over medium-low heat for 3-6 minutes stirring frequently, the mixture should thicken up and become glossy*
7. Add the frozen peas and mix to combine. Transfer the filling to the serving dish. I used a  dish approx 11″x7″ 2 inches deep. 
8. At the point the potatoes should have boiled and be fork tender. Drain the water out then put the pot on the stove over the heat for a minute or two to help the excess moisture dry up. Turn off the heat and add the ground white pepper, cream and butter, place the lid on top to let the butter melt and cream warm. Use a potato masher to mash the potatoes (You don’t want the mashed potatoes to be too soft because you want them sturdy on top of the pie).
9. Using a spoon place the mashed potatoes in clumps on top of the meat then use the back of the spoon to spread the potato into an even layer. Use a fork to graze across the top (this helps create some texture for a nice top) add shredded cheddar cheese if desired.
10. Bake  for 20 minutes then turn on the broiler to melt the cheese and brown the top, this will take anywhere from 2-5 minutes. Watch carefully so it does not burn. Carefully remove the dish from the oven and let sit for 5 minutes before serving.

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Notes

*You may need to add a little bit more “slurry” at this point I would just do 1 teaspoon of cornstarch with a tiny splash of water to make it liquid- always cook the mixture for at least 3 minutes to cook the cornstarch flavor out. 

You could prepare the shepherds pie up to 3 days stored in the fridge or two months stored in the freezer. Before you bake it, let the pie cool, then cover with foil or plastic wrap and heat at a later date. When ready to reheat take the frozen pie out of the freezer and bake at 350F/178C for 50-70 minutes. I use an instant-read thermometer to test the temperature to make sure it’s cooked thru, you want to reach 165F/74C. I use a Thermapen MK4.

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