Easy Shepherd’s Pie Recipe

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Shepherd’s Pie is the perfect comfort food. It is made with easy to find ingredients and makes your whole house smell amazing.

If you’ve never made a shepherd’s pie, you are going to love this delicious recipe. The filling is made with ground meat and vegetables, and is perfectly seasoned. Then you whip up some fluffy mashed potatoes and bake it all together. It is drool-worthy!

How to Make Shepherd’s Pie

This easy shepherd’s pie recipe comes together with a few simple steps. Be sure to see the recipe card at the bottom of the post for all of the measurements.

Step 1: Sauté the Onion and Carrots

Melt the butter in a large skillet. Then add in the onion and carrots and sauté until tender, about five to seven minutes.

Step 2: Cook the Ground Beef

Add in the ground beef, breaking it up to allow it to brown. Season with thyme, rosemary, salt, and pepper. Continue cooking until browned through.

Step 3: Finish off the Filling

Stir in the flour and the tomato paste and cook for one minute. Stir in the beef broth and Worcestershire sauce, and scrape up the browned bits at the bottom. Bring to a simmer, stirring occasionally, and cook for 15 minutes until the sauce has thickened. Stir in the peas.

Step 4: Cook the Potatoes

While the sauce is simmering, add the potatoes and salt to a large pot and fill with water so that the water comes to an inch above the potatoes. Bring to a boil and cook uncovered for 15 minutes or until the potatoes are fork tender. Drain the potatoes well.

Step 5: Mash the Potatoes

Combine the potatoes with the butter and mash with a potato masher. Then blend well with a hand mixer, and blend in the heavy cream. Season the creamy mashed potatoes with salt and pepper to taste.

Step 6: Put it All Together

Pour the meat mixture into a two-quart baking dish. Spread the potato mixture on top, starting by adding spoonfuls around the edge that are pushed all the way to the edge to seal in the filling underneath.

Step 7: Bake the Casserole

Bake for 30 to 35 minutes or until the potato topping is golden brown and the filling is bubbling. Let stand for 10 minutes before serving.

Storing and Reheating Leftovers

Store any leftover shepherd’s pie in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in the microwave or oven until heated through.

What to Serve with Shepherd’s Pie

• Roasted Root Vegetables
• Creamy Cucumber Salad
• Dinner Rolls

If you make this recipe for shepherd’s pie or any of my other recipes, I’d love to hear what you think and how you enjoy it!

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Ingredients

• 2 tablespoon unsalted butter
• 1/2 medium yellow onion diced fine
• 2 medium carrots peeled and diced
• 1 1/2 pounds ground beef or lamb see note
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon kosher salt or 1/2 teaspoon table salt
• 1/4 teaspoon black pepper
• 3 tablespoons all purpose flour
• 1 tablespoon tomato paste
• 1 cup beef broth
• 2 tablespoons Worcestershire sauce
• 1 cup frozen peas
• 1 1/2 – 2 pounds Russet potatoes washed, peeled, and cut into 1 inch cubes
• 1/2 teaspoon kosher salt
• 4 tablespoons butter
• 1/2 cup heavy cream
• salt and pepper

Instructions

• Read the full instructions before starting the recipe.
• In a large skillet over medium heat, melt the butter. Then add in the onion and carrots. Sauté until tender, about 5 to 7 minutes. 2 tablespoon unsalted butter, 1/2 medium yellow onion, 2 medium carrots
• Add in the ground beef, breaking it up to allow it to brown. Season with thyme, rosemary, salt, and pepper. Continue cooking until browned through, about 10 minutes. 1 1/2 pounds ground beef or lamb, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 teaspoon kosher salt, 1/4 teaspoon black pepper
• Stir in the flour and the tomato paste and cook for one minute. Stir in the beef broth and Worcestershire sauce, and scrape up the browned bits at the bottom. Bring to a simmer, stirring occasionally, and cook for 15 minutes until the sauce has thickened. (You should be starting Step 5 during this simmering time.) Remove from the heat and taste the filling. Add salt and pepper as needed. Stir in the peas. 3 tablespoons all purpose flour, 1 tablespoon tomato paste, 1 cup beef broth, 2 tablespoons Worcestershire sauce, 1 cup frozen peas
• Preheat your oven to 375 degrees Fahrenheit.
• While the sauce is simmering, add the potatoes and salt to a large stock pot and fill with water so that the water comes to an inch above the potatoes. Bring to a boil and cook, uncovered for 15 minutes or until the potatoes are fork tender. Drain the potatoes well. 1 1/2 – 2 pounds Russet potatoes, 1/2 teaspoon kosher salt
• Combine the potatoes with the butter and mash with a potato masher. Then blend well with a hand mixer, and blend in the heavy cream. Season with salt and pepper to taste. 4 tablespoons butter, 1/2 cup heavy cream, salt and pepper
• Pour the meat filling into a 2-quart baking dish. Spread the potato mixture on top, starting by adding spoonfuls around the edge that are pushed all the way to the edge to seal in the filling underneath.
• Bake for 30 to 35 minutes or until the potato topping is golden brown and the filling is bubbling. Let stand for 10 minutes before serving.

Notes

did you make this

Shepherd’s Pie

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Shepherd’s Pie

Ingredients

• 2 tablespoon unsalted butter
• 1/2 medium yellow onion diced fine
• 2 medium carrots peeled and diced
• 1 1/2 pounds ground beef or lamb see note
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon kosher salt or 1/2 teaspoon table salt
• 1/4 teaspoon black pepper
• 3 tablespoons all purpose flour
• 1 tablespoon tomato paste
• 1 cup beef broth
• 2 tablespoons Worcestershire sauce
• 1 cup frozen peas
• 1 1/2 - 2 pounds Russet potatoes washed, peeled, and cut into 1 inch cubes
• 1/2 teaspoon kosher salt
• 4 tablespoons butter
• 1/2 cup heavy cream
• salt and pepper

Instructions

• Read the full instructions before starting the recipe.
• In a large skillet over medium heat, melt the butter. Then add in the onion and carrots. Sauté until tender, about 5 to 7 minutes. 2 tablespoon unsalted butter, 1/2 medium yellow onion, 2 medium carrots
• Add in the ground beef, breaking it up to allow it to brown. Season with thyme, rosemary, salt, and pepper. Continue cooking until browned through, about 10 minutes. 1 1/2 pounds ground beef or lamb, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 teaspoon kosher salt, 1/4 teaspoon black pepper
• Stir in the flour and the tomato paste and cook for one minute. Stir in the beef broth and Worcestershire sauce, and scrape up the browned bits at the bottom. Bring to a simmer, stirring occasionally, and cook for 15 minutes until the sauce has thickened. (You should be starting Step 5 during this simmering time.) Remove from the heat and taste the filling. Add salt and pepper as needed. Stir in the peas. 3 tablespoons all purpose flour, 1 tablespoon tomato paste, 1 cup beef broth, 2 tablespoons Worcestershire sauce, 1 cup frozen peas
• Preheat your oven to 375 degrees Fahrenheit.
• While the sauce is simmering, add the potatoes and salt to a large stock pot and fill with water so that the water comes to an inch above the potatoes. Bring to a boil and cook, uncovered for 15 minutes or until the potatoes are fork tender. Drain the potatoes well. 1 1/2 - 2 pounds Russet potatoes, 1/2 teaspoon kosher salt
• Combine the potatoes with the butter and mash with a potato masher. Then blend well with a hand mixer, and blend in the heavy cream. Season with salt and pepper to taste. 4 tablespoons butter, 1/2 cup heavy cream, salt and pepper
• Pour the meat filling into a 2-quart baking dish. Spread the potato mixture on top, starting by adding spoonfuls around the edge that are pushed all the way to the edge to seal in the filling underneath.
• Bake for 30 to 35 minutes or until the potato topping is golden brown and the filling is bubbling. Let stand for 10 minutes before serving.

Notes

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