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 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.
Table of Contents
“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!”
What You’ll Need To Make 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.
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.
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.
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 aside.
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.
Add the onions and carrots to the bacon fat.
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 off the bottom of the pan, until the liquid reduces by about half.
Add the flour and stir until dissolved.
Add the reserved ground beef mixture, tomato paste, and Worcestershire sauce.
Continue cooking over high heat, breaking the meat apart with a spoon, until the meat is no longer pink, about 5 minutes.
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.
Add the thyme, pepper, peas, and reserved bacon.
Cook to warm the peas, then taste and adjust seasoning, if necessary.
Step 4: Assemble & Bake
Dollop the mashed potatoes evenly over the filling.
Use a rubber spatula to spread evenly 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. 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.)
Sprinkle the Shepherd’s pie with chives and serve.
Frequently Asked Questions
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.
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.
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.
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.
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
- Preheat the oven to 375°F and set an oven rack in the middle position.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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 
- 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
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Delicious! Will go in our rotation for “comfort food”. Instead of putting the entire skillet into the oven, I made 2 servings using 5 inch pie pans and put baked them in our countertop air Cuisinart fryer/convection oven at 375 F for 18 minutes. The remainder, I froze into portions of 2. Also, I used Bob Evans premade mashed potatoes instead of making my own. They also freeze well. I like knowing I can pull out 2 portions from the freezer to top with potatoes. I can give these to my mother and her caregiver to have on hand as well.
I frequently make your delicious chicken pot pie recipe, and was wondering if it would work to prepare this mixture and potato topping and then bake in individual soup bowls/ramekins? (My grandpa was supposed to come for dinner tonight, but I awoke with a sore throat and am trying to figure out the best way to still get dinner to him…) Thanks!
Hi Lauren, I haven’t tried it but don’t see any reason why it wouldn’t work. Hope everyone enjoys!
Hello Jenn…I love your cookbooks, this blog, and how I never miss when serving your recipes! I’m making your Shepherds Pie on Saturday for a crowd and was wondering what size baking dish you’d recommend for a doubled recipe. Thank you!
Hi Donna, thanks for your kind words — so glad you like the recipes! If you’re doubling this I would make it in two pans. Assuming you don’t have two 12-inch oven-proof skillets, I’d recommend using two 2.5-quart casserole dishes. (See the note at the bottom of the recipe for more details.) Hope everyone enjoys!
As I expected, this Shepards Pie, (made with beef) was delicious. So much so that the Irishman guest asked if he could take some of the leftovers with him.
This was so tasty on a cold night! I added a bit more salt and had two pounds of ground beef, but otherwise I made it as written. My daughter even ate the peas!
Very delicious but quite runny every time I’ve made it
Best Shepherd’s Pie ever!!!! I was amazed by how tender and flavorful the beef was and the mashed potatoes on top was on point! I wanted a second serving!
No. no. no. dear Chef,, that is a delicious Cottage Pie, made with vegies from Cottage Garden, thus the name, !!! – and mince meat from Butcher,, While Shepherds Pie, does not have vegies in it, but served with boiled vegies on side, and NOT made with Mince Meat from Butcher, but is MADE WITH pieces of Roast Lamb fed into your own Mincer,, this minced cooked meat is then mixed with Tomato Sauce, pressed into Pie Dish, topped with Mash Potato and popped under grill to brown the top, — this is absolutely delicious, as you enjoy the texture and the flavour of RoastLamb,
Yes , any cooked cold meat could be used, but,, you will not have that Roast Lamb flavour,, — How do I know this,, back in 1940’s I watched my Granmother make it many times,, us kids loved it,, as she told us the origins of Shepherds Pie history,,,?
I followed the recipe and it was delicious. Will be making this again.
This was amazing!! I’ve never in my life made any version of Shepherd’s/Cottage pie and when I saw this it looked so good I had to try it. I had 2 lbs of thawed hamburger to use so I increased the filling and potatoes and ended up with 2 big pie tins – one for dinner and one to freeze. I know you said you wouldn’t recommend freezing with the potatoes but I’ve cooked potatoes in the Instapot, mashed and put in freezer bags (squeezing out all air) before and they actually taste like freshly made potatoes after being re-warmed so I wanted to try it with this one and see. I put a layer of Saran Wrap, trying to push out all the air I could between that and the layer of potatoes, and then foil on top.
I did have a few deviations after reading comments – I didn’t have wine so did as another reviewer suggested and used 1/2 cup red wine vinegar + 1/2 cup H2O. I also didn’t have a lot of carrots on hand so did as another reader suggested and added corn. I tried shredded cheese on one side and freeze dried chives (all I had) on the other. I couldn’t tell a huge difference between the two so the one I froze only had chives on it. Talk about a recipe that can work with you!
So after some skepticism from my family (since this is not something I would normally make) they ended up going back for seconds and devoured the whole thing almost. Once again, you manage to make the rest of us rock stars in our kitchen as well! Thank you Jenn!