Shepherd’s Pie (Easy Comfort Food Recipe)

This easy Shepherd’s Pie is a classic comfort food.  Made with ground beef, creamy potatoes, and veggies, all simmered in a delicious rich sauce. If you are a meat and potato lover, then this is a dish for you!

I call this recipe Shepherd’s pie even though the traditional Shepherd’s pie is made with ground lamb.  Cottage Pie uses ground beef, but here in the states ground beef is often used instead of lamb because it is widely available.

Regardless of what you call it, a shepherd’s pie is basically a casserole of layered meat and vegetables, topped with mashed potatoes, and baked in the oven until golden brown.

Shepherd’s Pie Ingredients

Ground Beef:  I use lean ground beef for this recipe.  You can substitute ground lamb.

Vegetables:  Frozen peas, carrots, and corn.

Tomato Paste:  Adds dept to the recipe.

Flour: All-purpose flour will thicken the gravy.

Liquids: Beef broth and Worcestershire sauce are in any good shepherd’s pie.

Seasonings: Dried rosemary, thyme, parsley, salt, and pepper.

Mashed Potatoes:  I used Russet, but you can also use Yukon or a combination of both.

Butter:  You will need a few tablespoons of softened butter to add to the potatoes.

Half and Half:  Will give the potatoes the perfect creamy texture.

How to Make Shepherd’s Pie:

• .  Peel, chop and boil potatoes.
• .  Drain potatoes.
• .  Add butter, half & half, Parmesan cheese, salt, pepper, and garlic powder.
• .  Mash the potatoes until smooth. Set aside.

• .  Sauté chopped onion and garlic in olive oil.
• .  Add ground beef, stir until beef is brown. Drain excess liquid.
• .   Pour in beef broth and Worcestershire sauce. Cook for one minute.
• .  Add dried rosemary, dried thyme, dried parsley, bay leaf, salt, and pepper.
• .  Add flour and tomato paste, stir and simmer until gravy thickens.
• .  Add in frozen carrots, peas, and corn. Stir, cook for 1 to 2 minutes.

• .Pour the meat mixture into the casserole dish.

• .Carefully top with the mashed potatoes, spread into an even layer.

TIP: Before placing the potatoes over the meat, make sure the meat mixture is cooled, this will prevent the potatoes from sinking into the meat.

• . Bake until the potatoes are golden brown.  Enjoy!

What is the difference between shepherd’s pie and cottage pie?

The difference between the two pies is the type of meat.  Shepherd’s pie is made with ground lamb, and cottage pie is made with ground beef.  Here in the states ground beef is typically used for shepherd’s pie, which is what I used in this recipe.

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Helpful Kitchen Tools:

OXO Good Grips Y-PeelerOXO Good Grips Nylon Potato Masher for Non-Stick Cookware,Black,1 EAFarberware Bakers Advantage Durable Stoneware Ceramic Pie Dish, Ideal for Making Sweet and Savory Dishes, Heat Resistant, 10 Inch, TealCento Double Concentrated ORGANIC Tomato Paste – 2/ 4.56 oz tubes

Storage Tips:

To store, refrigerate leftovers in an airtight container for up to 4 days.

Freeze leftovers in a freezer safe container for up to 3 months. Let defrost in the fridge overnight before reheating.  Reheat in a baking dish in the oven at 350 degrees F. or in the microwave.

Shepherd’s Pie (Easy Comfort Food Recipe)

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• Author: Lori
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 Hour
• Yield: 6 servings 1x
• Category: Dinner
• Method: Oven

Ingredients

Units USM Scale 1x2x3x

For the potatoes:

2 lb. russet potatoes, about 2 large potatoes peeled and sliced 1/2 thick
2/3 cup heavy cream5 tablespoons butter
1/4 cup freshly grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

For the meat mixture:

2 tablespoons olive oil
1 medium yellow onion, chopped small4 cloves garlic, minced
2 tablespoons tomato paste
1 lb. lean ground beef (or lamb)
2 tablespoons all purpose flour
1 cup beef broth
2 tablespoons Worcestershire sauce
1 dried bay leaf
2 teaspoons dried parsley
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup frozen peas and carrots
1/2 cup frozen corn

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Instructions

1. Peel potatoes and cut into 1-inch pieces. Place in a medium saucepan. Add water to cover potatoes by 1 inch. Add 1 teaspoon salt and bring to a boil. Cook potatoes until fork tender, about 12-14 minutes. Drain potatoes and return to saucepan. Let rest in pot to evaporate remaining liquid.
2. Add butter, half & half, grated cheese, salt, pepper and garlic powder. Mash potatoes with a potato masher until smooth. Set aside.
3. Heat 2 tablespoons of oil in a large skillet over medium heat. Add chopped onion and garlic, cook until aromatic, about 4 minutes.
4. Next, add in the ground beef. Break up with a wooden spoon. Cook until meat is no longer pink. If there is any excess grease in the pan, carefully drain.
5. Add in beef broth, Worcestershire, bay leaf, thyme, rosemary, parsley, salt, and pepper.
6. Sprinkle in flour and add tomato paste, stir to combine.
7. Bring to a boil, reduce to low heat and simmer until sauce thickens, about 10 minutes. Taste and adjust seasoning.
8. Stir in frozen peas, carrots, and corn. Cook for 5 minutes.
9. Transfer meat to a 9×9 inch casserole dish and spread evenly.
10. Gently spread the mashed potatoes on top to create an even layer.
11. Bake uncovered for 25 minutes, or until the potatoes are golden. Let cool for ten minutes before serving.

If cozy comfort food is your thing, be sure to try my weeknight chicken pot pie or my slow cooker turkey chili for another easy, comforting dinner.