Servings
Font
Back
Shepherd's Pie
5 from 39 votes

Shepherd's Pie

Shepherd's Pie combines seasoned ground beef or lamb cooked with onion, carrots, peas, broth, beer, and seasonings into a thick, savory filling topped with creamy mashed potatoes blended with butter, milk, and egg. Baked until golden, it yields a hearty dish with a rich, saucy meat base and a smooth, fluffy potato crust, making a balanced and comforting meal.

Prep Time
25 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 30 mins
Servings: 8 servings
Calories: 588 kcal
Course: Main Course
Cuisine: American, Irish

Ingredients

For the filling:
  • 2 tablespoons butter
  • 1 large onion minced
  • 2 pounds ground beef or ground lamb (see note 1)
  • black pepper freshly ground
  • salt freshly ground
  • 1/4 cup all-purpose flour
  • 1 tablespoon tomato paste
  • 2 cups chicken broth
  • 3/4 cup beer (see note 2)
  • 2 tablespoons soy sauce
  • 2 teaspoons thyme minced fresh
  • 1 ounce bag carrot about 2 cups, frozen
  • 1 ounce bag pea about 2 cups, frozen
For the topping:
  • 2 1/2 pounds russet potato peeled and cut into 2-inch pieces (see note 3
  • black pepper freshly ground
  • salt freshly ground
  • 1/2 cup butter melted (1 stick)
  • 3/4 cup milk plus more for desired consistency
  • 1 egg beaten

Instructions

To make the filling:
    Cup of Yum
  1. In a large skillet over medium-high heat, melt butter until foaming. Add onions and cook until softened, about 3 to 5 minutes.
  2. Add the meat, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook until browned, about 5 to 10 minutes. Use a spoon to break up any clumps of meat. 
  3. Add flour and tomato paste and cook until paste begins to darken, about 1 minute.
  4. Stir in chicken broth, beer, soy sauce, and thyme. Simmer over medium heat, stirring frequently, until the mixture is thick but saucy, 15 to 20 minutes. 
  5. Stir in peas and carrots, season to taste with salt and pepper, and transfer to a broiler-safe 9-inch by 13-inch dish.
To make the topping:
  1. Meanwhile, adjust an oven rack to the upper-middle position and preheat oven to 375 degrees. 
  2. In a large pot or dutch oven over high heat, bring potatoes, 1 tablespoon salt, and enough water to cover the potatoes 1 inch to boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes.
  3. Drain well, return potatoes to pot, and mash until smooth. Stir in butter until incorporated. Stir in milk and season to taste with salt and pepper. (I like 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.)
  4. Spread potatoes over the filling in casserole dish and use a rubber spatula to smooth the top, or pipe with a pastry bag and tip. Brush with egg and swirl the top with the back of a spoon, or drag fork tines across to make hatch marks.
  5. Bake until the filling is hot and bubbly, about 15 minutes. Cool 10 minutes before serving.

Notes

  • Use minced beef or lamb to prepare authentic filling; traditional UK versions distinguish between Cottage Pie (beef) and Shepherd's Pie (lamb).
  • Beer can be substituted with additional chicken broth if preferred; the choice influences flavor depth.
  • Russet potatoes yield the fluffiest mashed potato topping.
  • Prepare the casserole ahead by assembling without baking, refrigerate up to 2 days or freeze unbaked with proper wrapping for up to several months.
  • Adding cheese, such as grated cheddar, on top of the mashed potatoes before baking adds richness and flavor; homemade or garlic breadcrumbs are alternative toppings.
  • Mashed sweet potatoes or cauliflower can replace the potato topping for variety.

Nutrition Information

Serving 1serving Calories 588kcal (29%) Carbohydrates 33g (11%) Protein 26g (52%) Fat 39g (60%) Saturated Fat 12g (60%) Cholesterol 103mg (34%) Sodium 751mg (31%) Potassium 1051mg (22%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 754IU (15%) Vitamin C 15mg (17%) Calcium 82mg (8%) Iron 4mg (22%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 588

% Daily Value*

Serving 1serving
Calories 588kcal 29%
Carbohydrates 33g 11%
Protein 26g 52%
Fat 39g 60%
Saturated Fat 12g 60%
Cholesterol 103mg 34%
Sodium 751mg 31%
Potassium 1051mg 22%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 754IU 15%
Vitamin C 15mg 17%
Calcium 82mg 8%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.