Shepherd’s Pie Recipe
Golden-topped and richly comforting, this Shepherd’s Pie Recipe delivers a delicious balance of savory meat, tender vegetables, and creamy mashed potatoes baked to perfection.
The cozy classic gets an upgrade with parmesan-infused potatoes, a rich wine-based gravy, and the option of using beef or lamb to suit your taste.
Creamy, Savory Essentials for Shepherd’s Pie
- Ground beef or lamb – The heart of this dish, offering bold, savory depth. Lamb gives traditional richness, while beef offers a more familiar comfort-food flavor.
- Russet potatoes – These starchy heroes create the fluffiest, creamiest mashed potato topping that crisps up golden in the oven.
- Heavy whipping cream – Adds a luxurious texture to the potatoes, balancing the savory filling below with rich, velvety smoothness.
- Parmesan cheese – Nutty and salty, it melts into the potatoes for a subtle boost of flavor and a touch of umami.
- Dry red wine – A splash of wine deepens the flavor of the meat filling, creating a sauce that’s robust and beautifully aromatic.
- Beef broth – Adds savory volume to the sauce, perfectly complementing the red wine and meat for a balanced gravy.
- Mixed frozen vegetables – A medley of peas, carrots, and corn brings color, sweetness, and hearty texture to every bite.
Building Your Shepherd’s Pie: Step-by-Step Magic
Start by boiling the potatoes until fork-tender, then mash them with warm cream, salt, parmesan, and a beaten egg for the creamiest topping.
Sauté your choice of ground beef or lamb with onion and garlic, then build flavor with flour, red wine, broth, tomato paste, and Worcestershire sauce. Simmer with vegetables until slightly thickened.
Layer the rich meat and vegetable filling into a casserole dish. Top with mashed potatoes, spreading them to seal the edges and brushing with melted butter. Bake until the topping is golden and crisp at the edges.
Let it rest briefly before serving to allow the layers to settle and intensify in flavor.
Tips & Flavor Twists for the Best Shepherd’s Pie Ever
For extra smooth potatoes, don’t over-boil them—stop cooking once they’re just tender. Want added richness? Stir a little cream cheese into the mash.
If you’re craving a more traditional spin, go for ground lamb instead of beef. Prefer a gluten-free version? Swap the flour with a gluten-free thickener like cornstarch or arrowroot.
For extra indulgence, sprinkle a handful of shredded cheddar on top before baking for a bubbly, golden cheese crust.
Feel free to get creative with the veggie mix—try adding sautéed mushrooms, diced zucchini, or spinach for variety.
Storing and Reheating Leftovers Like a Pro
Shepherd’s Pie makes fantastic leftovers. Store in an airtight container in the fridge for up to 4 days.
To reheat, cover with foil and warm in a 350°F oven until heated through—about 20–25 minutes. For quicker results, microwave individual portions in 60-second bursts until hot.
It also freezes well. Let it cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Shepherd’s Pie Recipe
Ingredients
For the Potato Topping:
- 1/2 tsp fine sea salt
- 2 Tbsp unsalted butter melted for brushing
- 3/4 cup heavy whipping cream warmed
- 2 lbs russet potatoes peeled and cut into 1-inch chunks
- 1 Tbsp finely chopped parsley or chives for garnish
- 1/4 cup shredded parmesan cheese
- 1 large egg beaten lightly
For the Pie Filling:
- 1 Tbsp tomato paste
- 1 1/2 tsp salt divided, or adjusted to taste
- 1 Tbsp Worcestershire sauce
- 1 lb lean ground beef or ground lamb
- 1 medium yellow onion finely diced (about 1 cup)
- 1/2 cup dry red wine Pinot Noir, Merlot, or Cabernet Sauvignon
- 1 1/2 cups frozen mixed vegetables e.g., peas, carrots, corn
- 1 Tbsp olive oil
- 2 garlic cloves minced
- 1/2 tsp ground black pepper plus additional to taste
- 2 Tbsp all-purpose flour
- 1 cup beef or chicken broth
Instructions
- Place the peeled and cubed potatoes into a large pot, covering them with cold water. Bring to a boil and cook until fork-tender, approximately 12–15 minutes. Avoid overcooking. Drain and return to the same pot, then mash until smooth. Stir in the warmed cream and sea salt, then incorporate the parmesan and beaten egg until well combined.
- Preheat the oven to 400°F with the rack centered. In a large skillet over medium heat, warm the olive oil. Add ground meat, breaking it apart with a spatula. Season with 1 tsp salt and 1/2 tsp pepper and cook until browned and no longer pink, about 5 minutes. Stir in the onions and cook for 3 minutes, followed by garlic for another minute.
- Sprinkle the flour evenly over the mixture, stirring continuously for 1 minute to remove raw taste. Deglaze the pan by pouring in red wine, scraping up any browned bits. Mix in the broth, tomato paste, and Worcestershire sauce. Add frozen vegetables, bring the mixture to a light boil, then season with the remaining salt and pepper. Lower the heat, cover, and let simmer for 10 minutes until thickened.
- Transfer the filling into a deep pie dish or a casserole dish (11×7 or 9×9-inch). Layer the mashed potatoes over the meat mixture, smoothing them to the edges to prevent bubbling. Drizzle the melted butter on top.
- Place a piece of foil on the oven rack beneath the dish to catch any drips. Bake uncovered at 400°F for 25–30 minutes or until the top begins to brown slightly. Allow the dish to rest for 15 minutes before serving.