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Shepherd’s Pie Recipe

A timeless and heartwarming dish, this Shepherd’s Pie features a savory meat and vegetable filling enveloped beneath a golden, creamy topping of parmesan-laced mashed potatoes—ideal for comforting gatherings or family meals.
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Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes

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.

Notes

For added texture, use a fork to create ridges on the potato topping before baking, which will enhance browning.