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Shepherd’s Pie is what I mean when I say I want something comforting to eat. This version is exactly how I like it: saucy ground beef and lamb with tender veggies, lots of alliums, and creamy mashed potatoes piled on top. It’s the kind of meal I can eat with a spoon, and that’s all I ever want during the cozy months. Cover it in a blanket of chives, add a fall harvest salad on the side- yes, that sounds perfect to me.
Usually, shepherd’s pie is made with lamb and cottage pie with beef, but I found that combining the two really rounded out the flavor. You get the mild gaminess of lamb and the savory richness of beef, all simmered with tomato paste and beef broth. SO good! The mashed potatoes are simple but delicious: buttery, creamy, and well seasoned with salt. They practically melt in your mouth.
Ingredients You’ll Need for Shepherd’s Pie
- Yukon Gold potatoes – I like Yukon Gold over russets because of their creamy texture. Cut them into even, 2-inch chunks, so they cook at the same rate.
- Whole milk and butter – Just enough to make the potatoes rich and smooth while keeping them thick enough to spread over the filling.
- Ground beef and lamb – This recipe uses a combination of 80/20 beef and ground lamb for a rich, savory filling. You can use all ground beef if you prefer.
- Onion, carrot, and celery – This mirepoix is your aromatic flavor base. Dice them small so they soften evenly and you get a little of everything in each bite.
- Tomato paste and Worcestershire sauce – Both add umami to the sauce. Cook the tomato paste until dark red before adding the stock to deepen the flavor.
- Flour and beef broth – The flour helps thicken the broth into a sauce that coats the meat and vegetables. That’s what we want here.
- Fresh herbs and chives – Thyme, rosemary and a bay leaf flavor the filling. I prefer fresh herbs over dried for this recipe. Chopped chives are the perfect finishing touch.
- Frozen green peas – They go in right after the meat simmers. They add heartiness and I just love the pops of sweet peas throughout.
For the rest of the ingredients, please refer to the recipe index card below!
How to Make Shepherd’s Pie
- Boil the potatoes. Cook in generously salted water until fork-tender, about 30 minutes.
- Cook the filling. Brown the beef and lamb, then add the vegetables, garlic, salt and pepper. Cook for 5 minutes.
- Make the sauce. Cook the tomato paste for 2 minutes. Stir in the flour, stock, Worcestershire sauce, and herbs; simmer for 20 minutes.
- Finish the filling. Taste for seasoning, stir in the peas, and remove the rosemary sprig and bay leaf.
- Mash the potatoes. Rice the drained potatoes with the butter, then gently stir in the milk and salt.
- Assemble and bake. Spread the potatoes over the filling.
- Make ridges with a fork or spoon. Bake at 400°F for 25 minutes, until golden.
- Top with chives and serve!
Recipe Notes and Tips
Rice the butter with the potatoes. The hot potatoes melt the butter as it passes through, so there’s less mixing to do afterward.
Taste before topping. Check the filling for salt after simmering, before adding the mashed potatoes.
Make those ridges. Use a fork or spoon to create little edges that crisp up in the oven.
Broil for extra color. If you want a more browned topping, place the pie under the broiler briefly. Use a broiler-safe pan and watch closely.
Place a baking sheet under the braiser. It’ll catch any filling that bubbles over while the shepherd’s pie bakes.
Make-Ahead, Storage & Reheating
Make ahead: Prepare the filling and mashed potatoes up to 1 day ahead. Refrigerate separately in covered containers.
Be sure to reheat the mashed potatoes slightly so they’re easy to spread over the meat filling. Then assemble and bake! A cold pie will need extra oven time; bake until hot throughout, covering loosely with foil if the top browns too quickly.
Storage: Refrigerate leftovers in an airtight container for up to 3 to 4 days.
Reheating: Microwave individual portions until hot throughout, or cover and warm in a 350°F oven.
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Shepherd’s Pie
Equipment
- medium braiser
- potato ricer
Ingredients
Potato Topping:
- 2 pounds yukon gold potatoes, peeled and cut into 2-inch cubes
- ⅓ cup whole milk
- ¼ cup unsalted butter, cubed
- 1 teaspoon kosher salt
Meat Filling:
- 1 pound ground beef, (80/20)
- ½ pound ground lamb
- 1 small yellow onion, peeled and small diced
- 1 large carrot, peeled and small diced
- 1 celery stalk, small diced
- 3 garlic cloves, peeled and minced
- 1 teaspoon kosher salt
- freshly ground black pepper, to taste
- 2 tablespoons tomato paste
- 1½ tablespoons all-purpose flour
- 2 cups beef stock
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh thyme leaves
- 1 sprig fresh rosemary
- 1 bay leaf, (fresh or dry)
- 1 cup frozen green peas
- chopped chives, for garnish
Instructions
- Add the potatoes to a large pot, fill it with enough water to cover the potatoes, and generously salt the water. Bring the potatoes to a boil and continue to boil until fork-tender, about 30 minutes.
- Meanwhile, make the meat filling. In an oven-safe medium braiser over medium-high heat, add the ground beef and lamb; cook, breaking it up to render the fat. Then add the diced onion, carrot, celery, and garlic. Season with 1 teaspoon salt and freshly cracked black pepper to taste. Cook, stirring occasionally, until just softened, about 5 minutes.
- Now, add the tomato paste and cook for 2 minutes until it has become a dark red color. Stir in the flour. Then deglaze the pan with the beef stock. Season with Worcestershire sauce and add in the herbs: thyme, rosemary, and bay leaf. Bring the meat filling to a simmer. Reduce the heat to medium-low and simmer the filling for 20 minutes.
- Taste for seasoning and add more salt if you think it needs it. Then stir in the frozen peas, turn off the heat, and remove the bay leaf and rosemary sprig.
- Preheat the oven to 400degreesF. Once potatoes are tender, drain them and run them through a potato ricer with the butter back into the pot. Now add the milk and salt. Gently mix the potatoes until everything is combined. Be careful not to overmix, the potatoes can become starchy and stringy.
To Assemble the Shepherd’s Pie:
- In the braiser, spread the meat layer evenly. Then scoop the mashed potatoes evenly over the top. You can run a fork over the top to create ridges that will crisp up in the oven.
- Bake the shepherd's pie for 25 minutes until golden. Scoop the shepherd’s pie into bowls, top with chopped chives and enjoy!
Notes
Recipe Notes & Tips
Rice the butter with the potatoes. The hot potatoes melt the butter as it passes through, so there’s less mixing to do afterward. Taste before topping. Check the filling for salt after simmering, before adding the mashed potatoes. Make those ridges. Use a fork or spoon to create little edges that crisp up in the oven. Broil for extra color. If you want a more browned topping, place the pie under the broiler briefly. Use a broiler-safe pan and watch closely. Place a baking sheet under the braiser. It’ll catch any filling that bubbles over while the shepherd’s pie bakes.Make Ahead, Storage & Reheating
Make ahead: Prepare the filling and mashed potatoes up to 1 day ahead. Refrigerate separately in covered containers. Be sure to reheat the mashed potatoes slightly so they’re easy to spread over the meat filling. Then assemble and bake! A cold pie will need extra oven time; bake until hot throughout, covering loosely with foil if the top browns too quickly. Storage: Refrigerate leftovers in an airtight container for up to 3 to 4 days. Reheating: Microwave individual portions until hot throughout, or cover and warm in a 350°F oven.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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