Shepherd’s Pie -Meat Pie with Mashed Potatoes
Shepherd’s pie is what you make when you want to feel warm and comfy. I call it comfort food. Juicy ground meat sauce bubbling 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 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. This means for him this is always a big feast. His two favorites in one dish!
Sheperd’s Pie or Cottage Pie?
I use to call all ground meat topped with mashed potato a shepherd’s pie but when I traveled to England a long time ago I noticed that they had two pies on the menu both topped with mashed potatoes. Ah! Of course, I had to ask.
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.
Don’t judge me but I often make this pie with ground beef and I call it Shepherds Pie. Both beef and lamb are just as delicious.
Let’s talk 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 too!
- 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 pan you can use a heavy bottom Saute Pan as well.
- I like to use a Casserole dish
- 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 aka Meat Pie with Mashed Potatoes (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 30 minutes stirring occasionally. If the heat is too high the sauce will dry out. So keep low heat is all you need.
- After 30 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, 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 35 to 40 minutes or until the edges are bubbling from the heated sauce.
Tips for making the perfect Shepherds Pie every single time.
- 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.
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 over cook 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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Shepherd’s Pie – Meat Pie with Mashed Potatoes
Print Pin RateDescription
Equipment /Tools
- Baking Dish
Ingredients
For the filling
- 500 grams (1.1 lb) Ground lamb or beef
- 2 tbsp (1 floz) Cooking oil canola or olive
- 1/2 cup (1 ) Onion chopped
- 1 clove (1 clove) Garlic minced
- 1/4 cup (1 ) Carrot grated or diced
- 1/4 cup (0.25 tsp) Celery optional
- 2 tbsp (1.04 oz) All purpose flour
- 3 tbsp (1.56 oz) Tomato paste
- 3 tbsp (1.5 floz) Worcestershire sauce
- 320 ml (1.02 cups) Stock
- 240 ml Red Wine
- 1/2 tsp Salt
- 1/4 tsp Pepper
Mashed Potatoes
- 800 grams (1.76 lb) Potatoes
- 2 tbsp (1.56 oz) Parmesan cheese grated
- 2 tbsp (3.13 oz) Cheddar cheese grated
- 120 ml (1.5 floz) Milk if needed
- 4 tbsp (1.56 oz) Butter
- 3 tbsp (3 tbsp) Sour cream
- 1/2 tsp (0.25 cup) Salt chopped
- 1/4 tsp Pepper
For the crust
- 2 tbsp Parmesan cheese
- 4 tbsp Cheddar cheese
- 2 tbsp Bread Crumbs
Instructions
- 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 30 minutes stirring occasionally. If the heat is too high the sauce will dry out. So keep low heat is all you need.
- After 30 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, 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.
- 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 35 to 40 minutes or until the edges are bubbling from the heated sauce.
Recipe Notes
Featured Recipe Below – Ground Beef and Potato Casserole
Recipe Video
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Nutrition Information
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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!
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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?