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Shepherd’s Pie Recipe

A homey and comforting Shepherd's Pie recipe with a meat and vegetable gravy sauce under a crown of creamy parmesan mashed potatoes.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
Servings: 8 people
Calories: 403 kcal
Course: Main Course
Cuisine: British

Ingredients

For the Potato Topping:
  • 2 lbs Russet potatoes peeled and cut into 1” thick pieces
  • 3/4 cup heavy whipping cream warm
  • 1/2 tsp fine sea salt
  • 1/4 cup Parmesan Cheese shredded
  • 1 large egg lightly beaten
  • 2 Tbsp unsalted butter melted to brush the top
  • 1 Tbsp parsley or chives chopped, to garnish the top
For the Pie Filling:
  • 1 Tbsp olive oil
  • 1 lb lean ground beef or ground lamb
  • 1 1/2 tsp salt divided, or added to taste
  • 1/2 tsp black pepper plus more to taste
  • 1 medium yellow onion finely chopped (1 cup)
  • 2 garlic cloves minced
  • 2 Tbsp all-purpose flour
  • 1/2 cup dry red wine such as Pinot Noir, Merlot, Cabernet, Sauvignon
  • 1 cup beef broth or chicken broth
  • 1 Tbsp tomato paste
  • 1 Tbsp Worcestershire sauce 
  • 1 1/2 cups frozen vegetables of choice peas, carrots, and corn

Instructions

How to Make Potatoes:
    Cup of Yum
  1. Place chopped potatoes in a large saucepan, cover with cold water and bring to boil. Cook until potatoes are tender (12-15 minutes), don’t overcook potatoes. Drain and mash potatoes in the same pot.
  2. Add warm cream and 1/2 tsp salt (or to taste) then mash until smooth. Lastly, mash in the parmesan cheese and beaten egg.
How to Make the Filling:
  1. Preheat oven to 400˚F with a rack in the center. Heat a large skillet over medium heat. Add 1 Tbsp olive oil and ground beef. Breaking up the beef with a spatula then season with 1 tsp salt and 1/2 tsp black pepper and cook until meat is just cooked through and no longer pink (5 minutes).
  2. Add onions and sauté for 3 minutes to soften then add minced garlic and stir another minute.
  3. Sprinkle with 2 Tbsp flour and stir for 1 minute. You’ll see a film form on the bottom of your pan.
  4. Stir in red wine, scraping the bottom to deglaze the pan for a minute. Add beef broth, 1 Tbsp tomato paste, and 1 Tbsp Worcestershire.
  5. Add 1 1/2 cups of frozen veggies and bring to a light boil. Season with another 1/2 tsp salt and 1/4 tsp pepper or add to taste. Reduce heat to a simmer, cover and cook 10 minutes until sauce is slightly thickened.
How to Assemble Shepherd’s Pie:
  1. Transfer meat and veggie mixture to a deep pie dish, or 11x7 or 9x9 casserole dish.
  2. Scoop mashed potatoes over the top then spread evenly, making sure to seal the potatoes to the edge of the dish so the filling doesn’t bubble up.
  3. Drizzle 2 Tbsp melted butter over the top. Place a sheet of foil under the casserole to catch any drips and bake at 400˚F on the center rack for 25-30 minutes or until potatoes start to turn golden. Cool 15 minutes before serving.

Nutrition Information

Calories 403kcal (20%) Carbs 30g Protein 17g (34%) Fat 23g (35%) Saturated Fat 11g (55%) Polyunsaturated Fat 1g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 99mg (33%) Sodium 857mg (36%) Potassium 843mg (24%) Fiber 3g (12%) Sugar 2g (4%) Vitamin A 2279IU (46%) Vitamin C 13mg (14%) Calcium 100mg (10%) Iron 3mg (17%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 403

% Daily Value*

Calories 403kcal 20%
Carbs 30g
Protein 17g 34%
Fat 23g 35%
Saturated Fat 11g 55%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 9g 45%
Trans Fat 1g 50%
Cholesterol 99mg 33%
Sodium 857mg 36%
Potassium 843mg 18%
Fiber 3g 12%
Sugar 2g 4%
Vitamin A 2279IU 46%
Vitamin C 13mg 14%
Calcium 100mg 10%
Iron 3mg 17%

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