Shepherd's Pie Recipe

A dish of shepherd's pie with a spoon in it.

Course: Dinner, Main Course

Cuisine: Irish

Prep Time: 40

Cook Time: 1 5

Total Time: 1 45

Servings:

Calories: 729kcal

Author: Laurel Perry

This traditional and well-loved Shepherd's Pie is a classic comfort food that's sure to please the whole family!

Step-by-step photos can be seen below the recipe card.

Print Recipe

Equipment

11x7-inch Baking Pan

Ingredients

For the Beef Layer

2 tablespoons unsalted butter (¼ stick)
1 pound 90% lean ground beef or ground lamb
1 yellow onion diced
1½ cups frozen mixed vegetables
2 cloves garlic minced
2 tablespoons tomato paste
2 tablespoons all-purpose flour
1 tablespoon chopped fresh thyme
2 teaspoons chopped fresh rosemary
½ teaspoon kosher salt
½ teaspoon ground black pepper
1 cup low-sodium beef stock

For the Potato Layer

2 pounds russet potatoes peeled and cut into large cubes
½ cup heavy cream
¼ cup milk
¼ cup freshly shredded Parmesan cheese
3 tablespoons unsalted butter room temperature (⅜ stick)
½ teaspoon kosher salt
¼ teaspoon ground black pepper

Instructions

Heat the butter in a large skillet set over medium heat. Add in the beef and onion. Cook, breaking the beef apart and stirring it with a wooden spoon until the beef is browned and no longer pink and the onion is translucent, about 7-8 minutes.
2 tablespoons unsalted butter, 1 pound 90% lean ground beef, 1 yellow onion
Add in the frozen vegetables and garlic. Cook until the vegetables are warmed through, about 3-4 minutes.
1½ cups frozen mixed vegetables, 2 cloves garlic
Add in the tomato paste, flour, thyme, rosemary, salt, and pepper. Stir until no flour is visible.
2 tablespoons tomato paste, 2 tablespoons all-purpose flour, 1 tablespoon chopped fresh thyme, 2 teaspoons chopped fresh rosemary, ½ teaspoon kosher salt, ½ teaspoon ground black pepper
Stir in the beef stock and bring to a simmer. Cook for 2-3 minutes until the sauce has reduced slightly.
1 cup low-sodium beef stock
Spread the mixture out in a 7x11-inch baking dish and set aside.
Preheat oven to 400°F.
Add the potatoes to a large pot and cover with cold water. Heat on high until it boils. Reduce to a simmer and cook until the potatoes are fork tender, about 5 minutes. Drain well. Let the potatoes sit in the colander for 5 minutes to steam off any excess moisture.
2 pounds russet potatoes
Add the potatoes to a large bowl and mash with a potato masher.
Mash/stir in the cream, milk, parmesan, butter, salt, and pepper until uniform. Spread over the beef mixture.
½ cup heavy cream, ¼ cup milk, ¼ cup freshly shredded Parmesan cheese, 3 tablespoons unsalted butter, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
Bake for 25-30 minutes or until the potatoes are golden and the filling is bubbling. Cool for 10 minutes before serving.

Video

Notes

Shepherd’s pie is traditionally made with ground lamb. It can be substituted for all or part of the ground beef.
For the vegetables, you can use corn, peas, carrots, green beans, or a mixture.

Storage: Store shepherd's pie tightly covered in the refrigerator for up to 4 days or in the freezer for up to 2 months.

Nutrition