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Shepherd’s Pie

My easy shepherd's pie recipe is 100% from scratch and SO flavorful. Simply sauté ground beef and veggies in a homemade gravy, top with mashed potatoes, and bake!Recipe includes a how-to video!

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 10 mins
Servings: 4 servings
Calories: 810 kcal
Course: Main Course , Dinner
Cuisine: British , Irish

Ingredients

Meat
  • 1 1 Tablespoon butter salted or unsalted
  • 1 1 Tablespoon olive oil
  • 1 1 medium yellow onion diced (about 1 cup)
  • 3 3 large carrots diced (1 ½ cup)
  • 1 1 Tablespoon minced garlic  about 3 cloves
  • 1 1 lb ground lamb or ground beef
  • 1 ½ 1 ½ Tablespoons tomato paste
  • 2 2 teaspoons apple cider vinegar
  • ¾ ¾ teaspoon salt
  • ¼ ¼ teaspoon ground black pepper
  • ½ ½ teaspoon dried thyme
  • ½ ½ teaspoon dried parsley
  • 2 2 Tablespoons all-purpose flour
  • 1 1 cup beef broth
  • 2 ½ 2 ½ Tablespoons Worcestershire sauce 
  • ½ ½ cup frozen peas
Mashed Potatoes
  • 2 2 lbs russet or gold potatoes peeled and cut into 1” pieces
  • ⅓ ⅓ cup unsalted butter 5 ⅓ Tbsp
  • ½ ½ cup milk
  • ¼ ¼ heaping teaspoon salt plus additional to taste
  • ⅛ ⅛ teaspoon ground black pepper plus additional to taste
  • ½ ½ cup grated Parmesan cheese

Instructions

    Cup of Yum
  1. Preheat oven to 400F (205C).
  2. Add butter and oil to a 10” (25cm) oven-safe skillet (see note) and cook over medium/high heat until butter is melted and skillet is hot.
  3. Add onions and carrots and cook until softened, about 5 minutes.
  4. Add garlic and cook until fragrant (about 30 seconds).
  5. Add ground beef and cook, crumbling as you go, until meat is browned. Drain excess grease if/as needed.
  6. Once beef is mostly cooked, add tomato paste, vinegar, salt, pepper, thyme and parsley and cook, stirring, until beef is completely browned.
  7. Sprinkle flour overtop and cook, stirring, until flour is completely absorbed and then cook another 30 seconds while stirring.
  8. While stirring, slowly drizzle in beef broth until combined (make sure to scrape the bottom of the pan!).
  9. Add worcestershire and simmer, stirring occasionally, until sauce is thickened. Taste-test sauce and add salt/pepper if needed.
  10. Stir in peas. Remove from heat and set aside while you prepare the potatoes.
Mashed Potatoes
    Cup of Yum
  1. Place potatoes in a large pot of cool water and add salt. Cook until potatoes are tender when pierced with a fork.
  2. Drain potatoes and return to pot. Let them sit in the pot for a minute (to allow the water to evaporate), stirring once or twice, before proceeding.
  3. Add butter, milk, salt, pepper, and parmesan cheese and use a potato masher to mash until smooth. Taste-test and add more salt/pepper as needed.
  4. Top the meat layer with an even layer of potatoes. If desired, rake a fork across the surface (helps promote browning).
  5. Transfer skillet to center of 400F (205C) oven and bake for 20-25 minutes or until potatoes on top are beginning to brown. If you’re worried about your skillet being too full, place a foil lined baking sheet beneath it to catch any possible spills. For deep browning on top of the potatoes, broil for 1-2 minutes before removing from oven.
  6. Serve warm and enjoy!

Notes

  • If you do not have a sufficient 10” oven-safe skillet, you can prepare the meat in a skillet and then transfer it to a 10” pie plate or a casserole dish instead before layering with potatoes and then baking.
  • Store in an airtight container in the refrigerator for up to 5 days. Leftovers may also be frozen in an airtight container for several months.

Nutrition Information

Serving 1serving Calories 810kcal (41%) Carbohydrates 60g (20%) Protein 32g (64%) Fat 49g (75%) Saturated Fat 23g (115%) Polyunsaturated Fat 2g Monounsaturated Fat 18g Trans Fat 2g Cholesterol 143mg (48%) Sodium 1221mg (51%) Potassium 1753mg (50%) Fiber 6g (24%) Sugar 9g (18%) Vitamin A 8608IU (172%) Vitamin C 28mg (31%) Calcium 254mg (25%) Iron 6mg (33%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 810

% Daily Value*

Serving 1serving
Calories 810kcal 41%
Carbohydrates 60g 20%
Protein 32g 64%
Fat 49g 75%
Saturated Fat 23g 115%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 18g 90%
Trans Fat 2g 100%
Cholesterol 143mg 48%
Sodium 1221mg 51%
Potassium 1753mg 37%
Fiber 6g 24%
Sugar 9g 18%
Vitamin A 8608IU 172%
Vitamin C 28mg 31%
Calcium 254mg 25%
Iron 6mg 33%

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