Shepherd’s Pie (or Cottage Pie) is made with ground beef or lamb and vegetables in a flavorful gravy, topped with mashed potatoes and baked in the oven. This hearty dish is the best comfort food!
This shepherd’s pie recipe is everything you’d look for in an easy dinner.
It’s warm, comforting, and so flavorful.
It’s easy to make, with an active prep time of less than 30 minutes.
It’s make-ahead friendly.
You’ll have delicious leftovers (if you don’t eat it all!).
The best part? This easy shepherd’s pie recipe has meat, veggies and potatoes, all in one dish. Just add in a simple salad and dinner is done!
WHAT IS SHEPHERD’S PIE?
Shepherd’s pie is a dish traditionally made with minced meat, vegetables and gravy, topped with mashed potatoes and baked. It originated in England and Ireland, as a way to use up leftovers from other meals when budgets were tight. Shepherd’s pie was traditionally made with ground lamb, while cottage pie is the name for the similar dish made with ground beef. Whatever you call it, it’s pure comfort food.
Prep Time: 25mins
Cook Time: 35mins
Total Time: 1hr
Servings: 8 servings
For the Potatoes
2 ½ pounds russet potatoes or Yukon gold potatoes
3 tablespoons unsalted butter
½ cup whole milk
¼ cup sour cream
¾ teaspoon salt
¼ teaspoon black pepper
1 pound ground beef or ground lamb
1 small yellow onion finely chopped
3 cloves garlic minced
16 ounces frozen mixed vegetables such as carrots, corn and peas; about 3 cups
2 tablespoons all-purpose flour
2 tablespoons tomato paste
1 cup low sodium beef broth plus more as needed
1 tablespoon Worcestershire sauce
½ teaspoon paprika
½ teaspoon dried thyme or 1 teaspoon fresh thyme leaves
½ teaspoon salt
¼ teaspoon black pepper
Prepare Mashed Potatoes
Scrub the potatoes under cool water; peel (you do not need to peel if using Yukon golds). Chop into 1-inch pieces and place in a pot of cold water.
Place the pot on the stove and bring to a boil over high heat. Boil potatoes for 12-15 minutes, until very tender when pierced with a fork, but not falling apart. (While the potatoes cook, you can prepare the meat filling.) Transfer potatoes to a colander and drain well.
Return potatoes to the empty pot or place them in a large bowl. Add the butter pieces to the potatoes in the pot. Use a potato masher or hand mixer to mash the potatoes.
Add the milk, sour cream, salt and pepper. Stir or mix with a hand mixer. Taste and adjust seasonings as needed. Set aside.
Preheat oven to 400° F.
Heat a large skillet over medium-high heat. Add the ground beef and chopped onion to the pan and cook, breaking up the meat, until the beef is browned. Drain off excess grease.
Reduce the heat to medium. Add the garlic, frozen vegetables, flour and tomato paste. Cook stirring, for 1-2 minutes.
Add the beef broth, Worcestershire sauce, paprika, thyme, salt and pepper. Stir. Bring to a low simmer and cook for 10 minutes (reduce the heat as needed to keep it at a low simmer), until most of the liquid is gone. If the meat looks dry, you can add a little more broth. You want it to have some moisture, but do not want it soupy. Then remove pan from the heat.
Transfer the meat mixture to a 9×13-inch baking dish. Spoon the mashed potatoes over the top and then spread into an even layer. Use a fork to make some textured ridges on the mashed potatoes; these will crisp and brown in the oven.
Bake uncovered for 25-30 minutes until potatoes are golden brown on the edges. (Place a rimmed baking sheet on the rack below to catch any drips.) If desired, broil for 1-3 minutes to brown the potatoes in spots. Let stand for 5 minutes and then serve.