Shepherd’s Pie

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Shepherd's Pie

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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.

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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.

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Comments

  • Hi Jenn
    This looks so delicious. I was wondering if you think this would fit into 4 individual
    ramekins instead of one big skillet. Thank you. Love your recipes.

    • — Ida on January 22, 2023
    • Reply
    • Hi Ida, What size are the ramekins?

      • — Jenn on January 23, 2023
      • Reply
  • I made this for dinner tonight and it was delicious! I didn’t have any red wine at home because I’m pregnant ? so I substituted beef broth instead. I also didn’t let the stew thicken enough before adding the potatoes and they sank into stew in the oven but it still turned out really good. Great recipe!

    • — Laura on January 21, 2023
    • Reply
  • Would it be ok to use lamb instead of beef? If so, do I need to do any changes? I was wondering how lamb and wine pairing work?

    • — Hazel on January 20, 2023
    • Reply
    • Hi Hazel, that’s fine and the wine works just fine with the lamb. You can skip the tenderizing step as well as the bacon (lamb is so flavorful that I don’t think the bacon is necessary). Enjoy!

      • — Jenn on January 20, 2023
      • Reply
  • My family loved this. We’ve been eating shepherd’s pie for years and we agreed to use this recipe from now on instead of our old go to. I did omit the wine since I didn’t have any but will for sure to include it sometime. I added shredded cheddar atop the potatoes the last few minutes of baking as that’s the kids favorite part. Thank you!

    • — Kt on January 19, 2023
    • Reply
  • I have shaoxing wine do you think that will work in place of the red wine or no?

    • — Kt on January 18, 2023
    • Reply
    • Hi Kt, I don’t think that’s the best alternative — If you have white wine, I’d use that. If not, you can just omit the wine. Hope you enjoy!

      • — Jenn on January 24, 2023
      • Reply
  • I made this and thought it was delicious. My husband said it tasted like restaurant quality! If people want to sub lamb then they should just do that!

    • — Rachel on January 17, 2023
    • Reply
  • Shepherd’s pie is made with lamb not beef,
    Chef my arse.

    • — Andy on January 8, 2023
    • Reply
    • What an a-hole comment! Many restaurants, let alone home cooks, make shepherds pie with beef. If you want to use lamb then use lamb; beef works well in the dish.

      • — Sharon on January 12, 2023
      • Reply
    • You clearly didn’t read through the recipe. Jen made the distinction between shepherds & cottage pie in the very beginning. But you couldn’t help resist making an arse of yourself anyway.

      • — Scott on January 21, 2023
      • Reply
    • Such a rude, uninformed comment! As others have pointed out, the CHEF did indeed detail the differences within her write-up.
      Best to read attentively. And to withhold such uncivil verbiage.

      • — iris on January 22, 2023
      • Reply
  • So yummy!! Would leftover freeze well?

    • — Samantha on December 22, 2022
    • Reply
    • Glad you liked it! I don’t think the mashed potatoes will freeze very well, but you could certainly try it instead of letting the leftovers to waste.

      • — Jenn on December 22, 2022
      • Reply
  • Stop being such a-holes please

    If those complaining read the first paragraph of this page, we wouldn’t have to see you pester her with your nonsense.

    Anywho, I’m excited to try this! Thank you so much!

    • — D on December 11, 2022
    • Reply
  • Shepherds pie is made with lamb!
    This is cottage pie as it’s made with beef.
    Doh!

    • — Winni Medd on December 3, 2022
    • Reply
    • Hi Winni, I mention that in the intro of the recipe. Hope you enjoy if you give it a try! 🙂

      • — Jenn on December 5, 2022
      • Reply
      • Dear girl…You are more than gracious. Keep up the good work! Love your site and your cookbooks…Pat

        • — Pat on January 22, 2023
        • Reply

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