Shepherd’s Pie – hearty casserole meal with a layer of saucy cooked meat and vegetables topped with buttery creamy mashed potatoes and baked until topping is golden and slightly crispy on top. Always a crowd-pleasing comfort food!

It’s officially just O-N-E more week to go before Christmas and I couldn’t be more excited!!

Coming from a large family, the holiday season is always meant for family reunions and a large table with lots of food and drinks. In fact, having a large backyard had been, most of the time, a pre-requisite for some of my family when looking for a new house. And I always end up with the smallest yard coz the bigger you have in my side of the country, the bigger bucks you need. True!

But that won’t be a problem at all, coz I always make sure that if it’s my time to host, they’d remember nothing but good food and memories. 😉 

And this Shepherd’s Pie has been one of my favorite holiday comfort food to make!

What is Shepherd’s Pie?

I may start off a cyberwar by sharing this, but let me just voice out my thoughts. Shepherd’s Pie, also spelled as Shepard’s Pie, originated from England and is traditionally made with lamb or mutton. On the other hand, the beef version of this dish is called Cottage Pie. But other than that, there’s not much of a big difference between a Cottage Pie or a Shepherd’s Pie.

Here in the U.S., being a huge beef-eating country that we are, this pie recipe is most of the time made with ground beef. And it is essentially one of the top favorites during this time of the year. I mean..how can you not love that creamy buttery mashed potatoes on top of a deeply flavored saucy ground meat and veggies?

So regardless of what you call it, we all share the same love for this cozy and hearty casserole holiday dish!

Shepherd’s Pie Ingredients

Our Shepherd’s Pie recipe isn’t one of those that skimp on the ingredients. Yes, I know that the ingredient list may be a bit daunting to stare at, but let me reassure you that this will be the TASTIEST crustless meat pie you’ll ever have.

This pie recipe is primarily made with the following below:

• russet potatoes
• sour cream
• lean ground beef
• carrots, peas, and corn
• onions, garlic, and celery
• red wine
• tomato paste
• Worcestershire sauce
• beef broth

The above list makes up the saucy meat and veggie filling and also the creamy mashed potato topping. And the best part, this recipe would be a whole lot easier to make if you have leftover mashed potatoes from the holidays.

Can You Make Shepherd’s Pie Ahead of Time?

Yes, you can! What I would usually do, especially when making this one for a potluck or party, is to assemble the pie ahead and either refrigerate or freeze (once everything is completely cool). Then on the day of serving, I would just bake it as per recipe. If frozen, thaw it first before you pop it in the oven or it’ll take longer to bake than the usual.

How to Store Leftover Shepherd’s Pie?

Got some leftover?? Simply refrigerate baked shepherd’s pie, covered, in the fridge for about 3-5 days. Or you can also freeze it provided that it’s neatly and tightly wrapped in aluminum paper for about 2 months. As always, double-check frozen or refrigerated food before consuming. Discard if it already has an off smell or appearance.

What to Serve with Shepherd’s Pie?

This Shepherd’s Pie with beef is actually a meal on its own; no need for accompaniment or whatsoever. But you know me, the more choices you have on the table, the merrier, especially when entertaining. So for this casserole dish, I love serving it with any of the following below:

• Homemade Garlic Bread
• any green salad (especially with peas on it)
• Creamed Corn
• Green Beans and Bacon
• Homemade Gravy (this one is a recent discovery and what a pair!!)
• Irish Soda Bread
• Southern Fried Cabbage

Other Savory Pies on the Blog

• Homemade Chicken Pot Pie
• Jamaican Meat Pie
• Trinidad Corn Pie
• Aloo (Potato) Pie
• African Meat Pie

More Beef Recipes You’ll Love

• Beef Stroganoff
• Mississippi Pot Roast
• Meatloaf
• Bobotie
• Swedish Meatballs

How To Make Shepherd’s Pie

Potato Toppings

Rinse potatoes under cold water and transfer to a large saucepan and add cold water, covering by at least 3 inches. Season with a generous amount of salt. Bring to a boil over high heat then reduce heat to medium and simmer until potatoes are tender – about 12-15 minutes. Drain potatoes and rinse with hot water, then transfer potatoes to a large mixing bowl. Use a potato or a hand mixer to combine milk, butter, sour cream, salt, and pepper until creamy. Set aside.

Meat Filling

Heat the oil in a large skillet (preferably cast iron) over high heat. Add the ground meat and brown for 6-8 minutes, breaking into bits so the beef doesn’t form large chunks. Remove any fatty oil from the beef, use a spoon or ladle.

Add thyme, bay leaf, carrot, celery, onions, and garlic to the skillet and stir to combine for 4-6 minutes, until contents start to soften. Decrease the heat to medium and add red wine, tomato paste, and keep cooking on low, until most of the liquid has evaporated. Add flour, Worcestershire sauce, beef broth and beef bouillon or chicken cube or powder, this is optional. Bring mixture to a low simmer, then lower heat to low until sauce has slightly thickened, about 10-15 minutes.

Add peas and corn and stir until thoroughly combined and heated through. Season to taste with salt and pepper. The beef mixture should have some sauce to it before placing it in the baking pan. Set aside.

To Assemble:

Set oven to 425 °F. Spray a generous amount of nonstick coating onto a 9×13 casserole dish. Add the meat filling. Top with mashed potatoes and evenly spread out the mashed potatoes using a spatula until the entire dish is coated.

Transfer to oven and bake until potatoes start to brown slightly around the edges, around 18-20 minutes. Let cool for about 10 minutes before serving. If desired, sprinkle with parsley.

Watch How To Make It

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Shepherd's Pie

Shepherd’s Pie - hearty casserole meal with a layer of saucy cooked meat and vegetables topped with buttery creamy mashed potatoes and baked until topping is golden and slightly crispy on top. Always a crowd-pleasing comfort food!

5 from 5 votes

Prep: 25 mins

Cook: 1 hr

American

Servings 6 -8

Ingredients

Potato Topping:

• ▢ 1 ½ pounds (680.39g) russet potatoes , peeled and cubed
• ▢ salt to season boiled potatoes
• ▢ 1-2 tablespoons (15g-30g) whole milk
• ▢ 4 tablespoons (56g) unsalted butter
• ▢ ⅓ cup (76.67g) sour cream
• ▢ salt and pepper

Meat Filling

• ▢ 2 tablespoons (28 ml) canola oil
• ▢ 1 ½ pounds (680.39) lean ground beef
• ▢ 2 teaspoons (1.6g) fresh thyme
• ▢ 1-2 dried bay leaves
• ▢ 1 medium carrot , diced (about ½ cup or 2.5 oz)
• ▢ 1 celery stalk , diced (about ½ cup or 2oz)
• ▢ 1 medium onion , diced (about 1 cup)
• ▢ 1 tablespoon (8g) garlic , minced
• ▢ 1 cup (235ml) red wine
• ▢ 3-4 tablespoons (48g-64g) tomato paste
• ▢ 2 tablespoons (20g) flour
• ▢ 1 tablespoon (17g) Worcestershire sauce
• ▢ 1 cup (250ml) beef broth
• ▢ 1 teaspoon (2g) beef or chicken bouillon , (optional)
• ▢ 1 cup (150g) frozen sweet peas , rinsed and drained
• ▢ 1 cup (165g) frozen sweet corn kernels , rinsed and drained
• ▢ salt and pepper to taste
• ▢ parsley to garnish

Instructions

Potato Toppings

• Rinse potatoes under cold water and transfer to a large saucepan and add cold water, covering by at least 3 inches.
• Season with a generous amount of salt. Bring to a boil over high heat then reduce heat to medium and simmer until potatoes are tender – about 12-15 minutes.
• Drain potatoes and rinse with hot water, then transfer potatoes to a large mixing bowl.
• Use a potato or a hand mixer to combine milk, butter, sour cream, salt, and pepper until creamy. Set aside.

Meat Filling

• Heat the oil in a large skillet (preferably cast iron) over high heat. Add the ground meat and brown for 6-8 minutes, breaking into bits so the beef doesn’t form large chunks. Remove any fatty oil from the beef, use a spoon or ladle.
• Add thyme, bay leaf, carrot, celery, onions, and garlic to the skillet and stir to combine for 4-6 minutes, until contents start to soften.
• Decrease the heat to medium and add red wine, tomato paste, and keep cooking on low,  until most of the liquid has evaporated.
• Add flour, Worcestershire sauce, beef broth and beef bouillon or chicken cube or powder, this is optional.
• Bring mixture to a low simmer, then lower heat to low until sauce has slightly thickened, about 10-15 minutes. 
• Add peas and corn and stir until thoroughly combined and heated through.  Season to taste with salt and pepper. The beef mixture should have some sauce to it before placing it in the baking pan. Set aside.

To Assemble:

• Set oven to 425 °F.
• Spray a generous amount of nonstick coating onto a 9x13 casserole dish. Add the meat filling. Top with mashed potatoes and evenly spread out the mashed potatoes using a spatula until the entire dish is coated.
• Transfer to oven and bake until potatoes start to brown slightly around the edges, around 18-20  minutes.
• Let cool for about 10 minutes before serving. If desired, sprinkle with parsley.

Tips & Notes:

1. Feel free to use ground lamb, mutton or even ground pork instead of beef.
2. You don't want your meat sauce too runny.  'Coz whatever the thickness of your beef sauce when you pour it into the baking dish, that's what it will be after it gets baked in the oven.
3. Let the meat filling cool first so it will be easier for you to spread the potato topping. 
4. To prevent the mashed potatoes topping from sinking, refrigerate the meat filling layer for 20 minutes after you spread it into the baking dish.
5. If you're a huge cheese lover, you may add cheese, like cheddar, gruyere and Jack, onto the topping.
6. Store any leftover in the fridge, covered with aluminum foil or plastic wrap, for about 3-5 days.
7. Refrigerate Make-Ahead Instructions. To make ahead this recipe one day in advance, cook, then assemble everything in the baking dish. Cover it with aluminum foil or plastic cover and store in the fridge.
8. Freezer Make-Ahead Instructions. To freeze this casserole dish, assemble everything, let it cool and then cover it with aluminum foil and place in the freezer for up to 2 months. When ready to serve, reheat the dish (with still the aluminum cover on) for an hour at 350ºF. Remember to thaw the frozen pie the night before in the fridge or it'll take you longer to bake than usual.
9. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

 

Nutrition Information:

Calories: 496kcal (25%)| Carbohydrates: 39g (13%)| Protein: 31g (62%)| Fat: 21g (32%)| Saturated Fat: 9g (56%)| Cholesterol: 97mg (32%)| Sodium: 278mg (12%)| Potassium: 834mg (24%)| Fiber: 5g (21%)| Sugar: 5g (6%)| Vitamin A: 980IU (20%)| Vitamin C: 24mg (29%)| Calcium: 75mg (8%)| Iron: 5mg (28%)

Author: Imma

Course: Main Course

Cuisine: American

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