My Favorite Shepherd's Pie
Ground meat with mashed potatoes
Shepherd's pie is comfort food. Saucy ground meat under creamy mashed potatoes topped with a cheesy crust. This recipe is so simple and easy you will be making it over and over often.
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 lamb meat or mashed potatoes. I've always planned my pie which means I end up making it from scratch.
So, a pie made with ground lamb is called shepherd's pie. It makes sense since shepherds and lamb go together. A pie made with ground beef, however, is called cottage pie.
Ingredients and substitutes (Save/Pin)
- Meat - Traditionally, ground lamb is used but ground beef works just as well.
- Veggies - Carrots and peas cook soft but don't really get mushy. Celery is often used as well. These three make a wonderful mis-en-plus to any casserole and add tons of flavor but you can omit them altogether. Add a teaspoon of honey if you omit the veggies this will compensate for the natural sweetness the veggies add into the dish.
- All-purpose flour - helps thicken the sauce and 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
- 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.
- Red wine - Always use a good quality wine that you like to drink. This does make a huge difference when cooking with meat.
Useful Tips and Tools
- I like to cook meat sauce in my favorite cast-iron skillet but you can use a heavy bottom saute pan as well.
- I like to use my ceramic baking dish but you can also use a baking pan
- A spatula works great to ensure everything is well mixed.
- I highly recommend buying cheese in blocks rather than pre-grated and then use a grater to grate cheese myself.
How to make homemade shepherd's pie (Save/Pin)
- Preheat the oven to 190 C / 380 F.
- The meat mixture and mashed potatoes can be done simultaneously.
Prepare meat sauce
- Heat oil in a saute pan.
- Add onions, garlic and bay leave- saute for 2 minutes.
- Then add carrots and celery - cook for 3 minutes more
- Next, add the ground meat - break it up while stirring and cook until the meat is browned and all the liquid has almost evaporated.
- Now add the flour - combine well.
- Next goes in the tomato paste, Worcestershire sauce, stock, red wine, salt, and pepper.
- Let come to a boil - then reduce heat to a simmer and let cook on low for 10 minutes stirring occasionally. If the heat is too high the sauce will dry out.
- After 10 minutes, taste and adjust seasoning and consistency - add more water if the sauce is too thick. Alternatively, if it too thin continue to cook until you reach desired consistency.
- Set aside and let the sauce cool before you assemble the pie.
Prepare mashed potatoes
- Bring the potatoes to a boil and cook until soft
- Drain and place them back in the pot over low heat for just 30 seconds. This will absorb excess moisture.
- Mash the potatoes with a potato masher or potato ricer.
- Stir in the butter, parmesan, cheddar, sour cream, milk, salt, and pepper - stir well to combine
- Add more milk if necessary so the potatoes are not to thick.
- Set aside - keep warm
Assemble and bake
- Pour the sauce into a baking dish.
- Spoon the mashed potatoes over the minced meat filling using a tablespoon.
- Then use the back of the tablespoon to spread it evenly.
- Sprinkle the parmesan and cheddar cheeses over.
- Bake in a preheated oven at 190 C/380 F for about 30 minutes or until the edges are bubbling from the heated sauce.
Shepherd's Pie - Meat Pie with Mashed Potatoes
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Ingredients
Meat sauce
- 1 lb (500 g) Ground lamb
- 2 tbsp Cooking oil canola or olive
- 1/2 cup Onion chopped
- 1 clove Garlic minced
- 1/4 cup Carrot grated or diced
- 1/4 cup Celery optional
- 2 tbsp All purpose flour
- 3 tbsp Tomato paste
- 3 tbsp Worcestershire sauce
- 1.25 cup (300 ml) Stock
- 1 cup (250 ml) Red Wine
- 1/2 tsp Salt
- 1/4 tsp Pepper
Mashed potatoes
- 2 lbs (1 kg) Potatoes
- 2 tbsp Parmesan cheese grated
- 2 tbsp Cheddar cheese grated
- 1/2 cup (120 ml) Milk warm
- 4 tbsp Butter
- 2 tbsp Sour cream
- 1/2 tsp Salt chopped
- 1/4 tsp Pepper
Crust
- 2 tbsp Parmesan cheese
- 4 tbsp Cheddar cheese
- 2 tbsp Breadcrumbs
Instructions
- Preheat the oven to 190 C / 380 F.
- The meat mixture and mashed potatoes can be done simultaneously.
Meat sauce
- Heat oil in a saute pan.
- Add onions, garlic and bay leave- saute for 2 minutes.
- Then add carrots and celery – cook for 3 minutes more
- Next, add the ground meat – break it up while stirring and cook until the meat is browned and all the liquid has almost evaporated.
- Now add the flour – combine well.
- Next goes in the tomato paste, Worcestershire sauce, stock, red wine, salt, and pepper.
- Let come to a boil – then reduce heat to a simmer and let cook on low for 10 minutes stirring occasionally. If the heat is too high the sauce will dry out.
- After 10 minutes, taste and adjust seasoning and consistency – add more water if the sauce is too thick. Alternatively, if it too thin continue to cook until you reach desired consistency.
- Set aside and let the sauce cool before you assemble the pie.
Mashed potatoes
- Bring the potatoes to a boil and cook until soft
- Drain and place them back in the pot over low heat for just 30 seconds. This will absorb excess moisture.
- Mash the potatoes with a potato masher or potato ricer.
- Stir in the butter, parmesan, cheddar, sour cream, milk, salt, and pepper – stir well to combine
- Add more milk if necessary so the potatoes are not to thick.
- Set aside – keep warm
Assemble & bake
- Pour the sauce into a baking dish.
- Spoon the mashed potatoes over the minced meat filling using a tablespoon.
- Then use the back of the tablespoon to spread it evenly.
- Sprinkle the parmesan and cheddar cheeses over.
- Finally, sprinkle the breadcrumbs over (the breadcrumbs prevent the cheese browning too quickly and adds a nice crust)
- Bake in a preheated oven at 190 C/380 F for about 30 minutes or until the edges are bubbling from the heated sauce.
Recipe Notes
- Thaw the meat well before cooking. This will brown the meat meal and give a better flavor.
- Saute the veggies well - do not try to do this quickly. Give the veggies time to sweat and then caramelize slightly. It makes a huge difference in flavor.
- Cook the sauce on low heat and let it simmer for a good 30 minutes. That way all the flavor stays in and not evaporate.
- Let the sauce cool as it makes assembling the final pie easier. You can even make the sauce a day in advance and reheat it when ready to assemble.
- The consistency of the sauce is key to all that wonderful bubbling when it is done. The sauce does not evaporate from under the mashed potato so it's easy to decide how much liquid you need in the sauce. You don't want it too thick, nor too liquid.
- Use the right potatoes such as Yukon gold when making mashed potatoes. These give the best flavor and texture.
- Make the mashed potato much ahead of time so it's easier to work with when assembling.
- Don't pour all the mashed potato over the sauce. Instead, dot them in tablespoons over the meat sauce. That way it's easier to spread without making a mess.
- Don't overdo the cheese on the crust - as it tends to burn easily. If you want more cheese, add a bit more to the mashed potato instead.
- Let the prepared pie cool for at least 10 minutes before you let people dig in because the sauce is VERY hot.
Nutrition Information
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
Frequently asked questions
A ground meat pie will keep in the fridge for 4 to 5 days. You can also freeze it for up to a month.
You can certainly use ground beef in place of ground lamb. I love to use a combination of ground beef and lamb. You can use ground chicken thighs but the cooking time will need to be shortened so you don't overcook the thicken.
No. A shepherd's pie is like a casserole. Layered with a ground meat sauce on the bottom and mashed potato on the top. This is then baked until bubbling.
You don't need an expensive wine as long as it's a wine you like to drink.
Absolutely. While onions, garlic, carrots, celery, and peas are very common in shepherds pie other veggies such as parsnip, green beans, spinach are a great addition. No matter what veggies you use it is important not to overcook them. No one likes mushy veggies in their pie.
This pie has meat and potatoes both in so it's pretty much a complete meal. A side salad would be a great addition of course. Try my cabbage salad, carrot salad, celery salad or tomato mozzarella salad.
A few vegetables on the side would be a great idea - you can even make them in patties or fritters
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Julia
I too make sheperds pie from scratch only but truth is I haven't had it for ages! Thanks for the reminder 🙂
Veena Azmanov
You are welcome Julia. I often need websites to remind of recipe I have not made in ages. I hope you make this soon.
Jacque Hastert
This looks so comforting and perfect for cool evenings like we have been having.
Veena Azmanov
Thank you Jacque .
Shashi at SavorySpin
Growing up, shepherd's pie was a weekly occurrence. And yours reminds me of those comforting and delicious meals.
Veena Azmanov
Oh how lucky Shashi. We had it once in a while not so often. My kids love this so much they would be happy to have it once a week.
David @ Cooking Chat
I love shepherd's pie! I like the idea of combining beef and lamb for the meat. I haven't tried cinnamon when making it.
Veena Azmanov
Me too, David. Love adding meat and potatoes in one dish.
Britt
What a delicious recipe! Perfect comfort food, we love shepherd's pie around these parts.
Veena Azmanov
Us too Britt. Thanks
Sharon
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.
Veena Azmanov
Yeah I don't think I've ever made it with left overs. ha.!!
Dawn - Girl Heart Food
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 🙂
Veena Azmanov
Thank you Dawn. Yes, we have it more often in winter than in summer too!
Vicky
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!
Veena Azmanov
Yeah, love those good old-fashioned dishes. Reminds me of mom and grandma. This sure has that feel
Jessica Formicola
This is comfort food at it's finest! Love this recipe!
Veena Azmanov
Thanks Jessica.
Jemma
This is proper comfort food and one of my favourite things to eat when it's cold. It looks lovely!
Veena Azmanov
Thanks, Jemma. Yes, it's definitely comfort food.
Natalie
What a great idea for dinner! Looks delicious!
Veena Azmanov
Thanks Natalie.
Katie | Healthy Seasonal Recipes
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!
Veena Azmanov
Yes, Katie - the flour works great as a thickener as well as taste delicious
Anu
Sounds delicious! Would love to try
Veena Azmanov
Thanks Anu. Hope you enjoy it.
Carrie
This is the ultimate comfort food, totally drooling!
Veena Azmanov
Thank you Carrie. Hope you try it.
Traci
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!
Veena Azmanov
ha! Traci!! I love your enthusiasm. I do hope you try this recipe. I feel exactly the same way as you when it comes to shepherd's pie
Noel Lizotte
I usually plan to make Shepherd's pie also... it's not a way for me to use up leftovers. My family likes this for supper when the weather is cold and damp.
Veena Azmanov
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.
Kristi
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!
Veena Azmanov
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.
Christine @ Happy Veggie Kitchen
I just love the flavors in this recipe! Smoked paprika and cinnamon, WOW! Sounds amazing. Next time I set out to make a veggie Shepherd's pie I am going to take inspiration from this recipe for sure!
Veena Azmanov
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.
Claudia Lamascolo
this is one serious looking shepards pie. I just love everything in this pure comfort food.
Veena Azmanov
Thank you Claudia. I hope you try it - it's absolutely delicious.
Kim @ Three Olives Branch
Such a great meal for this colder weather that is coming! It looks amazing!
Veena Azmanov
Absolutely Kim..!! It's a perfect meal on it's own.
Marisa Franca @ All Our Way
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. ?
Veena Azmanov
Oh you will love it with Vension too Marisa. I wish I got that here. Lukcy you. I love venison meat - so yum. You must try it and let me know
Gloria @ Homemade & Yummy
Loving those cheesy mashed potatoes. This is the perfect comfort food for the dreaded cold weather that will be here before we know it.
Veena Azmanov
Absolutely Gloria. My kids love this in winter. I make it a few times for sure.
Unknown
in case of only wegges at what stage should i add the vegs to the onion mixture?