Shepherd’s Pie

Tested & Perfected Recipes
Shepherd's Pie

This post may contain affiliate links. Read my full disclosure policy.

Warm up your winter nights with a comforting Shepherd’s Pie, a rich and flavorful stew topped with a layer of creamy mashed potatoes.

Shepherd's Pie in a skillet.

Shepherd’s pie is a comforting dish consisting of creamy mashed potatoes on top of a rich and bubbly stew. It originated in the UK and Ireland and is traditionally made with lamb, but in the U.S. it is more commonly made with beef (and referred to as cottage pie). While the original version is made with leftover lamb stew, modern recipes typically call for ground meat, which cooks quickly and doesn’t require leftovers.

For this version, you begin by whipping up a batch of buttery, sour cream-enriched mashed potatoes, and then you make a flavorful ground beef stew with bacon, vegetables, and wine. You can either spread the mashed potatoes over the stew right in the skillet (for easy clean-up) or assemble the layers in a separate casserole dish for baking.

“This was excellent! So much better than the old school Shepard’s pie from when I was a kid. It was definitely worth the effort!”

Kim

What You’ll Need To Make Shepherd’s Pie

ingredients for shepherd's pie
  • Ground beef: Serves as the for the filling. Using extra-lean beef means there’s no need to drain excess fat.
  • Baking soda: Tenderizes the beef.
  • Russet potatoes: The key ingredient for a fluffy, creamy mashed potato topping.
  • Sour cream, butter, and half & half: These enrich the mashed potatoes, making them creamy and flavorful.
  • Bacon: Adds a smoky depth to the filling.
  • Onions and garlic: These aromatics form the base flavor of the filling.
  • Carrots and peas: Add sweetness, color, and a vegetable component to the dish.
  • Red wine: Adds robust flavor and complexity to the sauce.
  • All-purpose flour: Thickens the filling, ensuring it’s hearty and not too liquidy.
  • Tomato paste: Provides concentrated tomato flavor, adding umami and richness to the filling.
  • Worcestershire sauce: Adds a tangy, meaty depth of flavor.
  • Chicken broth: Adds savory moisture to the filling.
  • Jump to the printable recipe for precise measurements

Step-by-Step Instructions

Step 1: Tenderize the Beef

Before starting with the mashed potatoes, it’s important to tenderize the beef. Place the beef, baking soda, 1 teaspoon of the salt, and 1 tablespoon of water in a medium bowl.

tenderizing the beef for shepherd's pie

Mash with your hand to combine, and set aside for 20 minutes. As it rests, the baking soda raises the pH of the meat, helping to lock in moisture and making the beef tender.

mixed beef mixture

Step 2: Make the Mashed Potatoes

While the meat tenderizes, place the potatoes in medium saucepan and add enough cold water just to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer, uncovered, for 8 to 10 minutes. The potatoes should be soft and fork-tender.

boiling the potatoes

Drain the potatoes and return to the saucepan. Place the pan over medium heat and stir the potatoes with a wooden spoon or potato masher until they are dry and fluffy, about 3 minutes.

mashing and drying the potatoes

Remove the pan from the heat and add the sour cream, butter, half & half, and the remaining teaspoon of salt.

adding the sour cream, butter, half & half, and salt to the potatoes

Using a potato masher, stir and mash the potatoes with the other ingredients until smooth. Taste and adjust seasoning, if necessary. Set aside.

mashed potatoes for shepherd's pie

Step 3: Make the Stew

Heat a large oven-proof skillet over medium heat and add the bacon. Cook, stirring frequently, until crisp, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the fat in the pan.

cooking the bacon

Add the onions and carrots to the bacon fat.

adding the onions and carrots to the skillet

Cook, stirring frequently, until softened and starting to brown, 6 to 8 minutes. Add the garlic and cook 1 minute more.

cooking the vegetables

Add the wine and increase the heat to high; bring to a boil, scraping any brown bits off the bottom of the pan, until the liquid reduces by about half.

reducing the wine

Add the flour and stir until dissolved.

adding the flour to the skillet

Add the reserved ground beef mixture, tomato paste, and Worcestershire sauce.

adding the beef and tomato paste to the skillet

Continue cooking over high heat, breaking the meat apart with a spoon, until the meat is no longer pink, about 5 minutes.

cooking the beef and vegetables for shepherd's pie

Add the chicken broth and bring to a simmer. Reduce the heat to low, and cook, scraping any brown bits from the bottom of the pan, until thickened, about 2 minutes.

simmering the shepherd's pie stew

Add the thyme, pepper, peas, and reserved bacon.

adding the peas, thyme and bacon to the stew

Cook to warm the peas, then taste and adjust seasoning, if necessary.

beef stew for shepherd's pie

Step 4: Assemble & Bake

Dollop the mashed potatoes evenly over the filling.

dolloping the mashed potatoes over the stew in the skillet

Use a rubber spatula to spread evenly all the way to the edges of the skillet.

spreading the mashed potatoes over the stew

Drag a fork across the top to make ridges.

using a fork to make ridges on the mashed potatoes

Place the skillet on a baking sheet or large sheet of foil to catch any drips. Bake until hot and bubbly, about 30 minutes. (For more color, turn on the broiler and broil for the last 5 minutes, or until the top is golden.)

shepherd's pie after baking

Sprinkle the Shepherd’s pie with chives and serve.

Frequently Asked Questions

Can Shepherd’s pie be made ahead of time?

You can prepare Shepherd’s pie partially in advance. The stew portion can be made several days ahead and kept refrigerated. Before assembling the pie, simply reheat the stew, adding a bit of broth if needed to adjust the consistency if it seems dry. However, for the best results, the mashed potatoes should be prepared fresh, right before assembling and baking the pie. This approach ensures the topping is creamy and the filling is flavorful and moist.

Can I use a substitute a different type of meat instead of ground beef for Shepherd’s Pie?

Yes, as mentioned above, ground lamb is the traditional choice for Shepherd’s pie and would work beautifully here. For a lighter version, you can substitute ground chicken or turkey. When using meats other than beef, you can omit the step of tenderizing with baking soda.

How long will Shepherd’s pie keep in the fridge?

Shepherd’s pie can be stored in the refrigerator for up to 4 days. Ensure it’s covered tightly with plastic wrap or store in an airtight container. When you’re ready to enjoy it again, simply reheat it in the oven or microwave until warmed through.

Shepherd\'s Pie in a skillet.

You May Also Like

Shepherd’s Pie Video Tutorial

Shepherd's Pie

Warm up your winter nights with a comforting Shepherd’s Pie, a rich and flavorful stew topped with a layer of creamy mashed potatoes.

Servings: 4 to 6
Prep Time: 60 Minutes
Cook Time: 1 Hour
Total Time: 1 Hour 45 Minutes

Ingredients

  • 1½ pounds 90% lean ground beef
  • ½ teaspoon baking soda
  • 2 teaspoons salt, divided
  • 2½ pounds russet potatoes, peeled and cut into 1-inch chunks
  • ¼ cup sour cream
  • 5 tablespoons unsalted butter, cut into 1-in chunks
  • ¼ cup half & half
  • 4 oz bacon, diced (about 3 slices thick-cut bacon)
  • 2 medium yellow onions, diced
  • 2 carrots, diced
  • 3 cloves garlic, minced
  • 1 cup red wine
  • 2 tablespoons all-purpose flour
  • 3 tablespoons tomato paste
  • 1 teaspoon Worcestershire sauce
  • 1½ cups chicken broth
  • 1 tablespoon chopped fresh thyme
  • ½ teaspoon freshly ground black pepper
  • ½ cup frozen peas
  • 2 tablespoons finely chopped chives

Instructions

  1. Preheat the oven to 375°F and set an oven rack in the middle position.
  2. Place the beef, baking soda, 1 teaspoon of the salt, and 1 tablespoon of water in a medium bowl. Mash with your hand to combine. Set aside for 20 minutes.
  3. While the meat tenderizes, place the potatoes in medium saucepan and add just enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer, uncovered, until the potatoes are soft and fork-tender, 8 to 10 minutes. Drain the potatoes and return to the saucepan. Place the pan over medium heat and stir the potatoes with a wooden spoon or potato masher until they are dry and fluffy, about 3 minutes. Remove the pan from the heat and add the sour cream, butter, half & half, and the remaining teaspoon of salt. Using a potato masher, stir and mash the potatoes with the other ingredients until smooth. Taste and adjust seasoning, if necessary. Set the mashed potatoes aside.
  4. Heat a 12-in oven-proof skillet over medium heat. Add the bacon and cook, stirring frequently, until crisp, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the fat in the pan. Add the onions and carrots to the bacon fat and cook, stirring frequently, until softened and starting to brown, 6 to 8 minutes. Add the garlic and cook 1 minute more. Add the wine and increase the heat to high; bring to a boil, scraping any brown bits from the bottom of the pan, until the liquid is reduced by about half. Add the flour and stir until dissolved. Add the reserved ground beef mixture, tomato paste, and Worcestershire sauce; continue cooking on high heat, breaking the meat apart with a spoon, until the meat is no longer pink, about 5 minutes. Add the chicken broth; bring to a simmer, reduce the heat to low, and cook, scraping any brown bits from the bottom of the pan, until thickened, about 2 minutes. Stir in the thyme, pepper, peas, and reserved bacon, and cook until the peas are warmed through. Taste and adjust seasoning, if necessary.
  5. Dollop the mashed potatoes evenly over the filling. Use a rubber or offset spatula to spread the potatoes evenly over the stew and all the way to the edges of the skillet. Drag a fork across the top to make ridges. Place the skillet on a baking sheet or large sheet of foil to catch any drips and bake until the filling is hot, the topping is lightly browned, and the edges are bubbly, about 30 minutes. (For more color, turn on the broiler and broil for the last 5 minutes, or until the top is golden.) Sprinkle with chives and serve.
  6. Note: If you don’t have an oven-safe skillet, you can transfer the meat mixture to a 2.5-qt casserole dish and then spread the mashed potatoes overtop.
  7. Make-Ahead Instructions: The stew portion of the recipe can be made several days ahead of time and refrigerated. Before assembling the pie, reheat the stew, adding a little broth if necessary if it seems dry. The mashed potatoes should be made right before assembling and baking the pie.

Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Calories: 650
  • Fat: 33 g
  • Saturated fat: 15 g
  • Carbohydrates: 50 g
  • Sugar: 7 g
  • Fiber: 5 g
  • Protein: 33 g
  • Sodium: 1243 mg
  • Cholesterol: 122 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

See more recipes:

Comments

  • Hate to break it to you, but shepherds pie is lamb based haha

    • The clue is in the name, SHEPHERDS pie, this is a cottage pie with bacon in, which is bizarre
      A shepherds pie uses minced lamb, not beef, sorry

    • I believe this is in the introduction to the recipe. LOL

    • Hate to break it to YOU, Dave, but Jenn describes this in her introduction. Ha Ha…..

  • I purchased a bottle of Sherry recently to make your Mustard Pork Tenderloin recipe and am looking to use it again….Would it work in place of the Red Wine here? Thank you

    • I think that should be fine — enjoy!

  • Love the flavor that the bacon fat released into vegetables and the overall pie! Could you suggest Instant Pot mashed potatoes recipe for the topping?

    • Glad you liked it! I don’t have an instant pot so am not familiar with any recipes for mashed potatoes — sorry!

      • I can recommend how to use the Instant Pot for the potatoes. You don’t need a separate recipe for mashed potatoes. The only difference is you put the potatoes in a steamer basket and cook on high pressure for 8 minutes, then manual release. That replaces the boiling of the potatoes in Jenn’s recipe. Everything else is the same.

        This is such a great recipe for shepherd’s pie. Never saw the toddler eat so much at a sitting. Adults loved it too – saying it was the best they had ever had. Great meal for when the whole family is hungry and coming and going. Thanks so much.

        • — Ellen Mac on December 9, 2022
        • Reply
        • Hi Ellen, thanks for weighing in on the Instant Pot method (and so glad everyone, including your toddler, enjoyed it)!

          • — Jenn on December 12, 2022
          • Reply
  • Hi Jenn, can I omit the wine and bacon? If so, will I need to make adjustments to the rest of the recipe? Thanks in advance!

    • Hi Sohnia, you can just omit both of those with no other modifications. Hope you enjoy!

      • Thank you! It turned out great!

  • Way too salty. I made it by the recipe first and I’m not really sure why it called for salt and baking soda to rest and tenderize the hamburger, but I did–and you couldn’t taste anything else at the end. Second time omitted the salt/soda part, cooked the vegetables less time and all the flavors are there. Turned out very good. thank you

  • Hi Jenn,

    I really want to make this and am hoping you can suggest any alternatives to using bacon and wine?

    • Hi Noreen, You can leave both out. Enjoy! 🙂

  • Absolutely delicious! People went back for seconds.

  • Love this recipe! Made it on St. Patrick’s Day and my husband was impressed! I must say I was too. It was a little time consuming to make but that’s ok since it was delicious! The layered flavor of the bacon, beef and wine had so much depth. Beautiful dish with beautiful flavor. I will be making this one again!

  • I made this for dinner tonight and it was delicious! Followed your recipe as written and wouldn’t change a thing! Really enjoyed how the stew came together. Can’t wait to eat leftovers tomorrow. Thanks Jenn❤️

  • Hi Jenn, I have made this multiple times and it is always so yummy ! Love it and thank you for the recipe. It makes a lot and I am only going to use half of the stew and either freeze the other half or use in another way. Do you have any suggestions other than the shepherds pie to use for the stew? Thank you in advance.

    • — Cheryl Skornik
    • Reply
    • Hi Cheryl, so glad you like this! If you want to re-purpose the rest of the stew, some options that come to mind are turning it into sloppy Joe-like sandwiches, serving it over rice or another grain, or putting it in a pie plate, topping it with puff pastry, and turning it into a something resembling a pot pie. Hope that helps!

      • Thank you so much for your kind reply. I will try those things and as the stew is amazing, Im sure these will be too! Love your new cookbook!

Add a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.