Homemade Shepherd's Pie

frontal view of shepherd's pie on white plate

4.73 from 750 votes

This Shepherd’s Pie is the ultimate comfort food, with a rich, savory filling topped with creamy mashed potatoes. It’s easy to make, perfect for busy weeknights or cozy family dinners, and guaranteed to have everyone asking for seconds!

Prep Time30

Cook Time45

Total Time1 15

Course: Main Course

Cuisine: British, Irish

Difficulty: Medium

Servings: servings

Calories: 377kcal

Author: Nora from Savory Nothings

Ingredients

For meat & vegetables

1 tablespoon oil
1 pound ground beef
1 clove garlic chopped
2 onions finely chopped
2 medium carrots finely diced
2 sticks celery finely diced

For gravy/to finish filling

½ teaspoon salt
¼ teaspoon ground paprika
ground black pepper to taste
2 tablespoons white flour
2 tablespoons tomato paste
⅓ cup red wine OR more broth if avoiding alcohol
1 cup beef broth
1 cup frozen peas
1 tablespoon finely chopped parsley
½ teaspoon finely chopped thyme
1 teaspoon finely chopped rosemary

For topping

4 cups mashed potatoes (click for my recipe and you'll have some leftovers to sneak during cooking)
½ cup shredded cheddar cheese

Instructions

Brown meat and vegetables:
Heat 1 tablespoon oil over medium high heat in a large, deep skillet. Brown 1 pound ground beef, then add 1 clove garlic (minced, 2 onions (finely chopped), 2 medium carrots (finely diced) and 2 sticks celery (finely diced) and sauté until softened.
Season and deglaze the pan:
Sprinkle ½ teaspoon salt, ¼ teaspoon ground paprika, ground black pepper (to taste) and 2 tablespoons white flour over the pan. Cook for 2 minutes, stirring often. Stir in 2 tablespoons tomato paste and cook, stirring all the time, until it smells roasted (about 1 minute). Pour in the ⅓ cup red wine (OR beef broth if you prefer!), scratching any browned bits off the bottom.
Finish filling and cool:
Then stir in 1 cup beef broth, 1 cup frozen peas, 1 tablespoon finely chopped parsley, ½ teaspoon finely chopped thyme and 1 teaspoon finely chopped rosemary. Simmer 4-5 minutes and then let cool in a 7x11 inch baking dish.
Prep mash:
In the meantime, make your favorite mashed potatoes. You need about 44 cups mashed potatoes to top off the casserole. About 1.5 pounds of peeled potatoes should yield enough.
Bake pie:
Preheat the oven to 400°F (200°C). Spread the mashed potatoes over the cold filling. (Be careful not to mix up the two.) Criss-cross with a fork for a great look and crispy edges! Sprinkle with ½ cup shredded cheddar cheese. Bake at 400°F for 20 minutes or until golden (I recommend baking on a lined baking sheet to catch any spills).

Video

Notes

Ingredient notes

Wine: Replace with more broth if preferred. Use dry red wine (Merlot or Pinot Noir) for depth. Avoid seasoned cooking wine if possible.
Tomato paste: Swap with ketchup if needed.
Mashed potatoes: Use Instant Pot or regular mashed potatoes; store-bought or leftovers work, too.
Vegetarian: Replace beef with 2 cups lentils and use vegetable broth.
Low-carb option: Mashed cauliflower with an egg yolk works instead of potatoes.
Veggie variations: Swap peas for green beans, corn, or a mix of your favorites. Frozen vegetable blend works, too!

Recipe tips

Layer evenly: Spread the meat filling evenly to keep the layers neat and ensure even cooking.
Crispy topping: Use a fork to create ridges on the mashed potatoes for a golden, crispy finish.
Bake on sheet pan: Place the dish on a lined baking sheet to catch any spills.
Rest: Allow the pie to cool for 5-10 minutes before serving to help the layers set.

Storage tips

Make ahead: Assemble and refrigerate up to 3 days. Bake at 400°F for 30-40 minutes when ready to serve.
Leftovers: Store in an airtight container for up to 3 days. Reheat in the oven or microwave in small portions.
Freezing: Assemble, wrap tightly, and freeze for up to 2 months. Bake from frozen at 400°F for 1 hour with foil, then uncover for 10 minutes to brown.

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