Shepherd’s Pie is a warm, simple casserole of seasoned meat topped with mashed potatoes.
introduction — Shepherd’s Pie
Shepherd’s Pie is a classic, homey dish that fills the kitchen with good smells and makes people happy at the table.
For another easy pie idea, try the creamy chicken mushroom and vegetable pie to change the filling style.
why make this recipe — Shepherd’s Pie
This Shepherd’s Pie is quick, uses common ingredients, and feeds a small family with little fuss.
It gives a full, comforting meal in one dish and works well for leftovers the next day.
how to make Shepherd’s Pie
Make the meat base first, then top with mashed potatoes and bake until golden.
If you want a seafood twist later, consider the creamy seafood pot pie for a different flavor profile.
Ingredients — Shepherd’s Pie
- 1 lb ground lamb (or beef)
- 1 onion, chopped
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 cup peas
- 2 tbsp tomato paste
- 1 cup beef broth
- 1 tsp Worcestershire sauce
- 4 cups mashed potatoes
- Salt and pepper to taste
- Olive oil for cooking
Directions — Shepherd’s Pie
-
- Preheat oven to 400°F (200°C).
-
- In a large skillet, heat olive oil over medium heat. Add onions, carrots, and garlic; cook until softened.
-
- Add ground lamb (or beef) and cook until browned. Stir in tomato paste, beef broth, Worcestershire sauce, and peas. Simmer for 5 minutes.
-
- Transfer meat mixture to a baking dish. Spread mashed potatoes on top.
-
- Bake in preheated oven for 20-25 minutes, until the top is golden.
-
- Serve hot.
how to serve Shepherd’s Pie
Serve Shepherd’s Pie hot from the oven on a warm plate.
Add a simple green salad or steamed greens on the side for color and freshness.
how to store Shepherd’s Pie
Cool the pie to room temperature before storing.
Keep in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.
tips to make Shepherd’s Pie
- Brown the meat well for extra flavor.
- Make sure the mashed potatoes are smooth and not too runny.
- Season the meat mixture and taste before baking.
For a lighter vegetable boost, see ideas from the spinach pie recipe and add spinach or greens to the filling.
variation (if any) — Shepherd’s Pie
- Use beef instead of lamb for a cottage pie.
- Add mushrooms, corn, or bell peppers to the meat mix.
- Top with grated cheese for a bubbly crust.
FAQs — Shepherd’s Pie
Q: Can I use beef instead of lamb for Shepherd’s Pie?
A: Yes. Using beef makes a cottage pie and it tastes great the same way.
Q: Can I make Shepherd’s Pie ahead of time?
A: Yes. Assemble it, keep covered in the fridge, and bake when you are ready.
Q: What tool helps make smooth mashed potatoes?
A: A simple potato masher or ricer works well — Buy it here.
Q: How do I reheat leftovers?
A: Reheat in the oven at 350°F (175°C) until hot, or microwave single portions until warmed through.
Shepherd's Pie
Ingredients
Meat Base
- 1 lb ground lamb (or beef) Use beef for a cottage pie.
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 cloves garlic, minced
- 1 cup peas Frozen or fresh peas can be used.
- 2 tbsp tomato paste
- 1 cup beef broth Use low-sodium broth if preferred.
- 1 tsp Worcestershire sauce
Topping
- 4 cups mashed potatoes Ensure they're smooth.
- Salt and pepper to taste Season according to preference.
- Olive oil for cooking Used for sautéing.
Instructions
Preparation
- Preheat oven to 400°F (200°C).
- In a large skillet, heat olive oil over medium heat.
- Add onions, carrots, and garlic; cook until softened.
- Add ground lamb (or beef) and cook until browned.
- Stir in tomato paste, beef broth, Worcestershire sauce, and peas. Simmer for 5 minutes.
- Transfer meat mixture to a baking dish and spread mashed potatoes on top.
Baking
- Bake in preheated oven for 20-25 minutes, until the top is golden.
- Serve hot.
