Veena Azmanov

Cake Artist and Food Enthusiast

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Shepherd’s Pie Simplified aka Meat Pie with Mashed Potatoes

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Shepherd’s Pie Simplified aka Meat Pie with Mashed Potatoes

Nothing beats a delicious juicy meat and mashed potato casserole. That’s what this Shepherd’s Pie is! This simple, easy and effortless recipe makes dinner, you will enjoy making over and over again. Flavored with cinnamon and Worcestershire sauce and cooked with traditional carrots, peas. Topped with melting cheese that makes everything more desirable.

A Pinterest Optimized Image for Shepherds Pie - a simple easy recipe that is a meat pie topped with mashed potatoes.

Shepherds Pie Simplified – Meat Pie with mashed potatoes, Shepherds Pie

Traditionally Shepherd’s Pie use to be made from leftover meat and veggies, sometimes even leftover mashed potato after a big festive dinner. What better way to use up leftovers? Make a completely new and delicious dish like this Shepherd’s Pie?

Well, to be honest. I have never made Shepherd’s Pie with leftover meat or mashed potatoes. I’ve always planned my Shepherd’s pie which means I  end up making it from scratch. It really is more simple and easy.

My Aadi is a foodie like me; he loves his meat and he loves mashed potatoes very much. Which means for him this is always a huge treat. His two favorites in one dish!  Rhea is more a veggie person but she loves a bit of meat. She eats her own as well as all the veggies from Aadi’s plate which he is very happy to have her pick especially when mama is not looking!!

Ah well, you know kids. There are always ways to get the veggies in there? Isn’t it?

Casseroles and one-pot meals

Casseroles and one-pot meals somehow don’t seem to have a very good reputation, do they? I will be honest, I use to frown at the word casserole when we had it in our boarding school.  They did not taste what a casserole should taste. Since I have started cooking my own versions of casseroles and one-pot meals we cook some really delicious meals. Have you tried my layered beef potato casserole? Quite similar to this British classic, but that is a middle eastern version with meat and baked potato slices instead of mashed and flavored with some Middle Eastern spices.  Think you will love that too!

A closer view of the bubbling shepherds pie topped with mashed potatoes. A delicious casserole aka one pot meal

Shepherd’s Pie Simplified – Easy Meat Pie with Mashed Potatoes

Let’s talk ingredients and substitutes (Save/Pin)

  •  Meat – I love to use beef or lamb and often I use half each. I think lamb and beef both are wonderful when combined together. Have you ever had a beef/lamb burger? You must try. Delish.
  • Carrots & Peas – Carrots add a nice subtle bit to of veggies inside. They cook soft but don’t really get mushy. Same with peas, they do become soft but still, hold their shape. You can omit them all together or add more if you prefer.
  • All-purpose flour – helps thicken the sauce but also adds a nice creaminess to the sauce. You can add cornflour/cornstarch instead, for a gluten-free option. But if you can I highly recommend the flour.
  • Stock – I usually use chicken stock because I always have that on hand but feel free to use beef or vegetable stock instead too!
  • Cinnamon – If you notice the cinnamon is just a hint not too overwhelming. You want to add a little zing but not even know its’ there.
  • Tomato paste – paste is usually strong so I highly recommend not adding more than 3 tbsp. You want a creamy meat pie, not a tomato sauce.

Don’t you just love all those juices spilling over..?

Nothing beats a delicious juicy meat and mashed potato casserole. That's what this Shepard's Pie is a quick  and easy dinner that you will enjoy making over and over again. Flavored with cinnamon and Worcestershire sauce and cooked with traditional carrots peas and topped with that melting cheese makes everything more desirable.

Shepard’s Pie Simplified aka Meat Pie with Mashed Potatoes

Recipe – Shepherd’s Pie Simplified  aka Meat Pie with Mashed Potatoes (Save/Pin)

Tools

Ingredients 

For the filling

  • Ground meat – 500 grams (1 lb) (beef or lamb)
  • Cooking oil – 2 tbsp oil (canola or olive)
  • Onion – 1 large (1 cup chopped)
  • Garlic – 1 minced (medium)
  • All-purpose flour – 2 tbsp
  • Carrot – 1 medium (1/2 cup grated or diced)
  • Worcestershire sauce – 3 tbsp
  • Cinnamon – 1/4 tsp (optional)
  • Sweet paprika – 1/2 tsp
  • Green peas – 1/2 cup
  • Tomato paste – 3 tbsp
  • Stock – 240 ml (1 cup)
  • Parsley – 1/2 cup chopped
  • Salt and pepper to taste

Mashed Potatoes

  • Potatoes – 800 grams (2 lbs)
  • Parmesan cheese – 3  tbsp  grated
  • Cheddar cheese – 6 tbsp grated
  • Sour cream – 3 tbsp
  • Butter – 3 tbsp
  • Milk – 3 to 4 tbsp (if needed)
  • Parsley -1/4 cup chopped
  • Salt and pepper to taste

Method

  • Preheat the oven to 190 C / 380 F.
  • The meat mixture and the mashed potatoes can be done simultaneously.

Prepare meat mixture

  • Heat oil in a saute pan.
  • Add the onion an garlic – saute for 2 minutes.
  • When Onions are translucent – add meat.. cook until browned.
  • Add flour and carrots.
  • Next goes in the tomato paste, Worcestershire sauce, cinnamon, paprika,  salt, and pepper.
  • Stir well and cook for five to seven minutes more.
  • Add stock – the flour will thicken the sauce.
  • Now add peas and parsley – cook for two minutes more.

Prepare Mashed Potatoes

  • Bring the potatoes to a boil and cook until tender but not mushy.
  • Drain and place them in a bowl.
  • Use a Potato Ricer to mash to mash it all up.
  • Stir in the butter, 2 tbsp. Parmesan, half the cheddar, sour cream, salt, and pepper while the potatoes are still warm.
  • Add parsley and the milk if necessary (if the mixture is too stiff).

Assembly and bake

  • Pour the sauce into the baking dish that will accommodate the filling and the mashed potatoes.
  • Place the mashed potatoes over the minced meat filling using a tablespoon.
  • Then use the back of the tablespoon to spread it evenly.
  • Sprinkle the remaining cheeses over.
  • Bake in a preheated oven at 190 C/380 F for about 35 to 40 minutes.

Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.

A Pinterest Optimized Image for Shepherds Pie Simplified - Meat Pie with Mashed potatoes made with ground meat, with carrots and peas topped with mashed potatoes.

Shepherds Pie Simplified – Easy Meat Pie with Mashed Potatoes – Shepherd’s Pie

Nothing beats a delicious juicy meat and mashed potato casserole. That's what this Shepard's Pie is a quick  and easy dinner that you will enjoy making over and over again. Flavored with cinnamon and Worcestershire sauce and cooked with traditional carrots peas and topped with that melting cheese makes everything more desirable.

Shepherd's Pie Simplified aka Meat Pie with Mashed Potatoes

Nothing beats a delicious juicy meat and mashed potato casserole. That's what this Shepherd's Pie is! This simple, easy and effortless recipe makes dinner, you will enjoy making over and over again. Flavored with cinnamon and Worcestershire sauce and cooked with traditional carrots, peas. Topped with melting cheese that makes everything more desirable.
4.96 from 24 votes
Print Pin Rate
Course: Lunch Dinner
Cuisine: British
Adjust Servings Here: 10 servings
Calories: 249kcal
Author: Veena Azmanov
Prep Time: 20 mins
Cook Time: 38 mins
Total Time: 58 mins

Ingredients

For the filling

  • 500 grams Ground meat (beef or lamb)
  • 2 tbsp Cooking oil canola or olive
  • 1 Onion chopped
  • 1 clove Garlic minced
  • 2 tbsp All purpose flour
  • 1 Carrot grated or diced
  • 3 tbsp Worcestershire sauce
  • 1/4 tsp Cinnamon optional
  • 1/2 tsp Sweet paprika
  • 1/2 cup Green peas
  • 3 tbsp Tomato paste
  • 240 ml Stock
  • 1/2 cup Parsley chopped
  • Salt and pepper to taste

Mashed Potatoes

  • 800 grams Potatoes
  • 3 tbsp Parmesan cheese grated
  • 6 tbsp Cheddar cheese grated
  • 3 tbsp Sour cream
  • 3 tbsp Butter
  • 3 tbsp Milk if needed
  • 1/4 cup Parsley chopped
  • Salt and Pepper to taste
Metric - US customary

Instructions

  • Preheat the oven to 190 C / 380 F.
  • The meat mixture and the mashed potatoes can be done simultaneously.

Prepare meat mixture

  • Heat oil in a saute pan.
  • Add the onion an garlic - saute for 2 minutes.
  • When Onions are translucent - add meat.. cook until browned.
  • Add flour and carrots.
  • Next goes in the tomato paste, Worcestershire sauce, cinnamon, paprika,  salt, and pepper.
  • Stir well and cook for five to seven minutes more.
  • Add stock - the flour will thicken the sauce.
  • Now add peas and parsley - cook for two minutes more.

Prepare Mashed Potatoes

  • Bring the potatoes to a boil and cook until tender but not mushy.
  • Drain and place them in a bowl.
  • Use a Potato Ricer to mash to mash it all up.
  • Stir in the butter, 2 tbsp. Parmesan, half the cheddar, sour cream, salt, and pepper while the potatoes are still warm.
  • Add parsley and the milk if necessary (if the mixture is too stiff).
  • Assembly and bake.
  • Pour the sauce in the baking dish that will accommodate the filling and the mashed potatoes.
  • Place the mashed potatoes over the minced meat filling using a tablespoon.
  • Then use the back of the tablespoon to spread it evenly.
  • Sprinkle the remaining cheeses over.
  • Bake in a preheated oven at 190 C/380 F for about 35 to 40 minutes.

Nutrition Information

Serving: 220g | Calories: 249kcal | Carbohydrates: 22.3g | Protein: 15.2g | Fat: 11.6g | Saturated Fat: 4.7g | Polyunsaturated Fat: 6.5g | Monounsaturated Fat: 0g | Trans Fat: 0.4g | Cholesterol: 53mg | Sodium: 229mg | Potassium: 0mg | Fiber: 3.1g | Sugar: 3.8g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Comments

  6. I agree with you that making Shepherds Pie from scratch is so much better than using leftovers. Your pie looks so good, I would dig in with a big spoon and savor every bite.

    Reply

  7. Shepherd’s pie is a favourite in our home, especially in the colder months – ultra comforting! Yours looks delicious and I love the addition of cinnamon in the filling – would definitely have to try that! I use cinnamon when I make moussaka, so I bet it would be yummy here too 🙂

    Reply

  8. This reminds of me of the delicious, hearty meals that my mother-in-law makes. Good old fashioned stick to your ribs food! I have some left over mashed potatoes that would be great for this!

    Reply

  12. This is fantastic! I love the fact you used a bit of flour to thicken the gravy with the meat. I bet it is so rich and flavorful!

    Reply

  15. Omgosh, I would soooo eat this for breakfast right now if I had this dish in my possession 🙂 I don’t eat meat too often, but you make me want it right now with these photos! Looks delicious..thanks for the inspiration today!

    Reply

    • yeah. I don’t cook huge batches. I like cooking small batches and the food is over!! I can then think of what to cook next. Most of my meals are planned not really lots hanging around in the fridge.

      Reply

  17. We had Shepard’s pie on a recent visit to England. My friend that made it wouldn’t share her recipe though. I’ll try yours since I bet it’s close to what she made. It was delicious!

    Reply

    • Aww sorry to hear that Kristi. I thought people were not getting more open with sharing recipes – guess not enh? You must try my recipe – its’ really easy and you can then tell her you made an even better one. I promise you will love it.

      Reply

    • Thank you Christine. I love the color of paprika but kids can’t handle the spice so smoked works a charm. Cumins add that little something there too! You must try to know what I mean.

      Reply

  21. I’ve always wanted to make Shepherd’s Pie — my daughter makes it and my older son loves it. This looks like such a delicious recipe I’m anxious to try it. Since my older son hunts deer he has given us quite a few packages of venison. Now I know typically lamb is used but I would love to try your version with the ground venison and perhaps a bit of pork to give it additional fat and flavor. What do you think? First I’ll make the recipe as is and then go from there. ?

    Reply

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