A classic comfort food, this Shepherd’s Pie is filled with ground beef, veggies, and gravy, all topped with creamy mashed potatoes. This is a classic that everyone loves!
Traditional comfort food is the best! For some other favorites, try this Traditional Meatloaf with Glaze or this Penne Pasta Bake.
I’ve been blogging for quite some time. And I have a lot of recipes that I posted a long time ago that need a serious facelift.
This Shepherd’s Pie was one of them.
I went to work in the kitchen and was reminded just how much I love Shepherd’s Pie.
I know that technically this is Cottage Pie, since it’s made with ground beef, but I think the majority of us grew up calling it Shepherd’s Pie. So the name stuck.
One major change I made to the original recipe that was posted here was that when I remade it, we all found the filling a bit dry. So I doubled the gravy, which made it absolutely perfect.
This is the best kind of comfort food!
Ingredients
- Ground Beef: I like to use a more rare ground beef, just so I don’t have to worry about too much grease. I tend to aim for 85/15.
- Vegetables: You need carrots and onions, and you’ll also add in some frozen peas at the very end.
- Tomato Paste: This just adds a little bit of acidity and depth to the flavor.
- Flour: The flour will thicken up the gravy just a bit.
- Broth: You may notice that the recipe calls for chicken broth, even though we are cooking with beef. You can definitely use beef broth, but I think the chicken broth brings a better flavor.
- Worcestershire Sauce: This will also add some depth to the sauce.
- Thyme: I use dried thyme, but you can also use fresh thyme, if you have it. If using fresh, you will need about 1 1/2 teaspoons of fresh thyme leaves.
- Potatoes: I have made this with both russet and yukon gold potatoes. While they both do work well, I prefer the creaminess of the Yukon gold potatoes.
- Butter: You will need some melted butter to add to the potatoes.
- Milk: When adding the milk to the mashed potatoes, if you use hot milk, it will incorporate and make smoother mashed potatoes.
- Egg Yolk: Adding an egg yolk to the potatoes will give the potatoes a velvety texture.
- Salt and Pepper: Salt and pepper is super important – both for the filling and the mashed potatoes. Make sure you are tasting and seasoning appropriately.
How to Make Shepherd’s Pie
STEP 1: Brown the ground beef in a large skillet. You want to use an oven proof skillet, as you will be transferring it to the oven later. I like to use a cast iron skillet.
STEP 2: Remove the ground beef to a bowl. Heat some oil in the same pan, and add your onion and carrots and cook until softened. Add the garlic in the last 30 seconds.
STEP 3: To the vegetables, add the tomato paste and cook for a minute, then stir in the flour. Cook this for another minute or two.
STEP 4: Whisk the broth into the vegetables, then add the Worcestershire sauce. Add in the thyme and the ground beef. Bring to a simmer, then lower the heat and let it simmer, covered, for about 25 minutes.
STEP 5: When the mixture is thickened, stir in the frozen peas. There is no need to thaw the peas beforehand, as they will thaw in the sauce.
STEP 6: While the beef is cooking, add the potatoes to a large pot and cover with water. Boil until the potatoes are tender, then drain and return to the pan. Mash the potatoes, then add the butter and milk. Season with salt and pepper, then stir in the egg yolk.
STEP 7: Add dollops of the potatoes to the top of the meat and vegetable mixture.
STEP 8: Spread the potatoes out over the top, making sure to spread all of the way to the edges of the skillet. Transfer to the oven and bake until golden brown.
Tips and Tricks
If you don’t have an oven proof skillet, you can transfer the mixture to a baking pan. I just like to keep it in one pan for less dishes.
You can make the shepherds pie ahead of time, assembling it completely then stopping before the final baking. Cover and refrigerate. When you are ready to bake it, you will need to add a little bit more time, as you will be cooking it from cold.
Some of the gravy may leak to the top of the potatoes, but that is just fine!
More Comfort Food Favs
One Pot Ground Beef Stroganoff
Ground Beef Enchiladas
Crock Pot Chili
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Shepherd’s Pie
Ingredients
- 1 1/2 pounds ground beef
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 medium carrots chopped
- 2 cloves garlic minced
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon dried thyme
- 2 pounds Yukon gold potatoes peeled and cut into chunks
- 3 tablespoons melted butter
- 1/3 cup milk hot
- Salt and pepper
- 1 large egg yolk
- 1 cup frozen peas
Instructions
- Add the ground beef to a large oven proof skillet and cook over medium-high heat, breaking up the beef as it cooks. Once browned and cooked through, remove to a bowl.
- Add the oil to the hot pan and heat until shimmering. Add the onion and carrot. Season with salt. Cook until the vegetables are tender. Add the garlic and cook an additional 30 seconds.
- Stir in the tomato paste and let it cook for a minute or two. Then stir in the flour. Whisk in the broth and the Worcestershire sauce, making sure to scrape up any browned bits from the bottom of the skillet. Mix in the thyme and the reserved ground beef. Bring to a simmer, then reduce the heat, cover the pan, and cook on low for 25 to 30 minutes.
- Place the potatoes into a large pot, then add enough water to cover them. Bring the water to a boil and let the potatoes cook until fork tender, about 25 minutes.
- Drain the potatoes and return them to the pot. Roughly mash, then add in the melted butter and hot milk. Continue to mash until as smooth as desired. Season to taste with salt and pepper, then stir in the egg yolk.
- Heat the oven to 400ºF.
- When the beef mixture is cooked and thickened, stir in the frozen peas. Remove from the heat. With a large spoon, drop spoonfuls of the potatoes over the top of the beef mixture. Spread the potatoes to the edges of the pan, making sure to spread all the way to the sides of the skillet to seal.
- Bake in the oven until the top is golden brown, about 20-25 minutes. Let the shepherd’s pie rest for 10-15 minutes before serving.
Chris Bird says
In England, where I hail from, Shepherd’s pie was always made with lamb, the same thing made with beef was called cottage pie. We would often make shepherd’s pie out of the leftovers from Sunday lunch. Whether this was pure frugality (post war England) or good food, I really can’t remember. It is, for me, comfort food.
Because the meet was already cooked (and often som eof the vegetables too), the oven was more of a reheating than cooking tool. Since we had a meat grinder attachment to the stand mixer, we would grind the lamb chunks, and raw onion (used to push the ;ast of the meat through the grinder, and left over carrots into a pile. Put into an oven proof dish. Add some green peas, maybe a little rosemary and the left over gravy. Top with mashed potato, with a little melted butter poured on. Run the tines of a fork lightly across the potato making it look like a plowed field (increases surface area, makes it more crunchy) and bake at around 350 until well browned and heated through.
Bellini Valli says
Shepherd’s Pie is one of my all time favourite comfort foods. In the winter I usually have a few small portions stashed away in the freezer for when I feel the need for comfort 😀
Bev and Ollie "O" says
I always use beef instead of lamb, my mum always says that it it cottage pie if made with beef, but I still call it shephards pie!
Your’s looks perfect and that mash looks lovely!
Cheryl says
Wow, that would look like some good comfort food with this cold weather we are having.
Patricia Scarpin says
I have got to make this for Joao, Deb! He’ll love it.
Allison says
That Shepherd’s Pie is making me so hungry! It looks so perfect…
Guess what? I finally did the meme you tagged me for ages ago! Are you proud?
Shandy says
Don’t you just really hate that when you think you have everything thing planned out and then there is the side note! Yeesh! Well, your Shepherd’s Pie looks absolutely delicious and I have to hide your blog because my hubby was talking about it a little while back. I am hiding it because he has been mentioning all kinds of things that he would like to have for dinner lately. He has rediscovered the FoodNetwork channel again when I wasn’t looking.
I bet your hubby just loved it! Beautiful picture too =).
Shandy
Kevin says
That Shepard’s pie looks good. I also just realized that Spring is coming and there are a few winter dishes that I want to make.
Steph says
I love shepards pie, I grew up that dish! I also love your blog very much, and look for a new post every day! It’s so fun and I love your photography! Keep it coming!
Kate / Kajal says
oh i feel the same way like you … whenever my hubby makes a request i have to, have to do it for him.I love it when they are flexible though .. cute isn’t it … honey i don’t have this .. will this do ???
I would’ve done exactly what u did … the pie looks fantastic.
RecipeGirl says
I’ve never eaten Shepherd’s Pie and I’ve never made it. I don’t believe I’ve ever even seen it! But it does sound very comforting indeed.
Jenny says
Deborah,
How good is Shepard pie!!?? This recipe sounds incredible! Shepard’s pie is such a classic, my Mom still makes her variation of Shepard’s pie and we all devour it.
You had me nervous for a second about Top Chef, I though I missed a new episode!! I look forward to watching the new season, and I remember Brian making a shepard’s pie. Great show!!
Emiline says
I’ve seen that episode. I remember how green his pie was.
I’ve never had shepherd’s pie, but I want to. If you put mashed potatoes on top of anything, it would be delicious!
It would be fun to play around with variations of this.
Congrats on FB!
glamah16 says
Yumm Thats some good eating. I see your a Food Buzz memeber now. Have to add you to my friends list.
Mary says
Shepherd’s pie is one of my absolute favorite meals! Truly great comfort food. I’ll have to try your recipe for it!
breadchick says
I so adore shepards pie and was going to make sloppy joes tonight but I just remembered I have some peas and carrots as well as some mashed potatoes that need to get used up. Guess I’m having Shepards Pie! Thanks for the reminder of a classic dish.