Shepherd’s Pie Recipe
Sep 07, 2022, Updated Sep 22, 2022
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Shepherd’s Pie is a hearty and fulfilling recipe that is packed full of vegetables and a perfect comfort food recipe.
This recipe is also great for not only freezing, but dropping off to a friend or neighbor in need of a delicious comforting meal.
What is traditional shepherd’s pie made of?
Shepherd’s Pie is typically made with a combination of lamb and sirloin, stuffed with vegetables and topped with creamy mashed potatoes.
What is the beef version of shepherd’s pie called?
Americans are known to consume more beef than lamb. In England, a Shepherd’s Pie version made with beef is referred to as Cottage Pie, while the lamb version is called Shepherd’s Pie.
Can I freeze Shepherd’s Pie?
Yes! Shepherd’s Pie is a comforting casserole dish that is perfect for freezing. You’ll want to make the recipe as instructed below. However, do not bake this casserole dish. Place it in the freezer in an air tight container. When you are in need of this dish you have two options:
- Bake the Shepherd’s Pie frozen is going to double the cooking time.
- Thawing the casserole will allow to bake as directed below.
Ingredients Needed To Make Shepherd’s Pie
- 1 1/2 pounds russet potatoes, peeled and diced
- 1/4 cup half-and-half or milk
- 2 ounces unsalted butter
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 egg yolk
For the meat filling:
- 2 tablespoons olive oil
- 1 cup chopped onion
- 2 carrots, peeled and diced small
- 2 cloves garlic, minced
- 1 1/2 pounds ground beef or lamb
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons all-purpose flour
- 2 teaspoons tomato paste
- 1 cup chicken broth
- 2 teaspoons freshly chopped rosemary leaves
- 1 teaspoon freshly chopped thyme leaves
- 1/2 cup fresh or frozen corn kernels
- 1/2 cup fresh or frozen English peas
How to Make Shepherd’s Pie
Start by making the mashed potatoes. Bring a pot of water to a boil. Once the water is boiling, carefully place the quartered potatoes in the pan and allow to soften. This is typically 10-15 minutes of medium high heat.
While the potatoes are cooking, begin to make the filling.
In a large skillet add olive oil along with the onions and carrots. Allow them to cook over medium high heat for 3-5 minutes, until softened.
Stir in the garlic.
Add the hamburger and cook through until browned and cooked through.
Once the ground beef has cooked through, sprinkle in the flour and mix together to incorporate it throughout the meat mixture. Let it cook the flour off for about a minute. This will help to thicken the sauce.
Add in tomato paste, chicken broth, rosemary and thyme.
Bring the beef mixture to a boil and reduce the heat to low. Once the sauce has thickened add in the corn and peas, stirring to incorporate.
Drain the potatoes and add back to the pot. Add in half and half, butter, salt, pepper and egg yolk.
Stirring until you have a smooth consistency.
Add the beef mixture and create a smooth layer. Top with the mashed potatoes. Ensure that the potatoes cover the entire beef mixture and making sure the potatoes go to the sides. Otherwise, the sauce will rise to the top and cover the top of the mashed potatoes as it bakes.
Bake at 400° for 20-25 minutes. Allow to cool for 10-15 minutes before serving.
Shepherd's Pie
Ingredients
- 1 1/2 pounds russet potatoes peeled and diced
- 1/4 cup half-and-half or milk
- 2 ounces unsalted butter
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 egg yolk
- For the meat filling:
- 2 tablespoons olive oil
- 1 cup chopped onion
- 2 carrots peeled and diced small
- 2 cloves garlic minced
- 1 1/2 pounds ground beef or lamb
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons all-purpose flour
- 2 teaspoons tomato paste
- 1 cup chicken broth
- 2 teaspoons freshly chopped rosemary leaves
- 1 teaspoon freshly chopped thyme leaves
- 1/2 cup fresh or frozen corn kernels
- 1/2 cup fresh or frozen English peas
Instructions
- Start by making the mashed potatoes. Bring a pot of water to a boil. Once the water is boiling, carefully place the quartered potatoes in the pan and allow to soften. This is typically 10-15 minutes of medium high heat.
- While the potatoes are cooking, begin to make the filling.
- In a large skillet add olive oil along with the onions and carrots. Allow them to cook over medium high heat for 3-5 minutes, until softened.
- Stir in the garlic.
- Add the hamburger and cook through until browned and cooked through.
- Once the ground beef has cooked through, sprinkle in the flour and mix together to incorporate it throughout the meat mixture. Let it cook the flour off for about a minute. This will help to thicken the sauce.
- Add in tomato paste, chicken broth, rosemary and thyme.
- Bring the beef mixture to a boil and reduce the heat to low. Once the sauce has thickened add in the corn and peas, stirring to incorporate.
- Drain the potatoes and add back to the pot. Add in half and half, butter, salt, pepper and egg yolk. Stirring until you have a smooth consistency.
- In a casserole dish add the beef mixture and create a smooth layer. Top with the mashed potatoes. Ensure that the potatoes cover the entire beef mixture and making sure the potatoes go to the sides. Otherwise, the sauce will rise to the top and cover the top of the mashed potatoes as it bakes.
- Bake at 400° for 20-25 minutes. Allow to cool for 10-15 minutes before serving.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
