Make the ultimate Irish comfort food for your family. Homemade Shepherd’s Pie (or Cottage Pie) with hearty beef & fluffy mashed potatoes this pie will become a family favorite. It has tons of flavor and is hands down the Best Shepherd’s Pie Recipe I have made. This hearty dish is quick and easy to make. Perfect for a busy weeknight or perfect for a Sunday dinner.
The Best Classic Shepherd’s Pie Recipe
For this to be a true classic shepherd’s pie recipe it would have to be made with lamb or minced beef. But, since I could not get my kids to try lamb. I will put a little american spin on it and use ground beef. I find using ground beef is a more affordable option as well. Others will say it is not a true shepherd’s pie if it does not include lamb. But as long as some people are still saying it “shepards pie” I think ground beef will be just fine.
Shepherd’s Pie Ingredients
- Olive oil
- Yellow onion
- Ground beef
- Thyme leaves
- Rosemary leaves
- Parsley leaves
- Ground black pepper
- Worcestershire sauce
- Fresh garlic
- All purpose flour
- Beef Broth
- Frozen pea and carrot mix
- Frozen corn kernels
Cheesy Potato Topping
- Russet Potatoes
- Unsalted butter
- Half & half
- Garlic powder
- Ground black pepper
- Cheddar cheese
How To Make Shepherd’s Pie
(Note – The full printable recipe is at the bottom of this post)
First, you will need to saute the yellow onion in the olive oil until they become golden brown. Then add the ground beef and break it apart.
Next, add parsley, rosemary, thyme, salt, and pepper. Cook for 6-8 minutes Stirring occasionally until meat is completely brown.
Then, add the garlic and let it cook for about 1 minute or until it is golden brown. Next, add the Worcestershire sauce and stir until fully incorporated.
Add flour and ketchup to the ground beef mixture. Mix until the flour make a nice creamy roux.
The final step of the ground beef filling is to add the beef broth, frozen peas, carrots and corn kernels. Cook until the beef broth comes to a boil. Then, reduce heat and let simmer for 4-5 minutes. Stir occasionally.
Last, spread out the ground beef filling in a 13 x 9 baking dish. Make sure to spread it evenly and set aside.
Peel and cut potatoes into 3/4 inch cubes. Place the the potatoes into a large pot or saucepan. Cover the potatoes with water and add 1/4 teaspoon of salt. Bring the water to a boil then reduce to a simmer. cook until tender and easily crushed with a fork. Drain the potatoes in a colander and then return to pot and mash. Incorporate the unsalted butter, half & half, garlic powder, salt and black pepper. Mix until the potatoes are creamy and well combined. Then, Scoop the potatoes on top of the ground beef and smooth them with a rubber spatula.
Finally, add the paprika and cheese cheese on top of the potatoes.
Place on a tin foil lined baking sheet and cook at 400 degree’s on the middle rack for 25-30 minutes or until the potatoes begin to brown. Let your Shepherd’s pie rest for 10 minutes before serving.
Easy Shepherd’s Pie
Making a classic shepherds pie is not hard. But, it can be a bit time consuming. So you can make the meat filling or potatoes a head of time. Then, add them to a baking dish when your are ready to make the casserole. I find it is best to finish it within a couple of days of making the other ingredients. When you are ready to eat it. Remove it from the refrigerator and let it warm up at room temperature for about 20 minutes. Then, uncover it and bake at 400 degree’s for 25-30 minutes.
Best Shepherd’s Pie RecipeCourse: Dinner, Entree, Main CourseCuisine: AmericanDifficulty: Medium
This Shepherd’s pie is a classic Irish comfort food that is meaty, savory and oh so delicious! So if your in the mood for a hearty meal it will not disappoint.
- Beef Filling
2 1/2 tablespoons olive oil
1 1/2 cups diced yellow onion
2 lbs. 80/20 ground beef
1 teaspoon salt
1 1/2 teaspoons thyme leaves
2 teaspoons rosemary leaves
2 teaspoons parsley flakes
2 teaspoons ground black pepper
2 tablespoons Worcestershire sauce
3 garlic cloves (minced)
1/3 cup all purpose flour
1/4 cup ketchup
2 cups of beef broth
2 cup frozen mixed peas and carrots
1 cups frozen corn kernels
- Cheesy Potato Topping
4 large russet potatoes or 8 small / medium russet potatoes
12 tablespoons unsalted butter
2/3 cup half & half
1 teaspoon garlic powder
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 1/2 teaspoons paprika
1/3 cup cheddar cheese
- How To Make The Ground Beef Filling
- Preheat oven to 400 Degrees
- Add the olive oil to a 12″ frying pan and place over medium high heat. Once the oil is hot add the onions and cook 3-4 minutes, stirring occasionally.
- Add the 80/20 ground beef, parsley, rosemary, thyme, salt, and pepper. Cook for 6-8 minutes and break apart the ground beef with meat chopper or spoon. Stir occasionally until meat is completely brown.
- Mix in garlic and let it cook for 1 minute
- Add the Worcestershire sauce, flour and ketchup to the ground beef mixture. Stir until fully incorporated.
- Add the beef broth, frozen peas and carrots and frozen corn kernels. Cook until the beef broth begins to boil. Then, reduce heat and let simmer for 4-5 minutes. Stir occasionally.
- Spread out the ground beef filling in a 13 x 9 baking dish. Make sure to spread it out into an even layer.
- How To Make The Cheesy Potato Topping
- Peel and cut potatoes into 3/4 inch cubes. Place the potatoes in a large pot. Cover the potatoes with water and add 1/4 teaspoon of salt. Bring the water to a boil then reduce to a simmer. Cook the potatoes until the can be smashed with a fork. Cook time will be 10-15 minutes.
- Drain the potatoes and add them to your Kitchenaid mixer. I you don’t have a mixer a hand mixer or potato smasher will work fine.
- Then, cut the butter stick into 1 tablespoon piece and spread them evenly on top of the potatoes.
- Next, add the half & half, garlic powder, salt and black pepper and mix until the potatoes are smooth and creamy.
- Scoop the potatoes on top of the ground beef filling. Carefully spread them into a even layer.
- Sprinkle the paprika over the potatoes evenly. Then, add the cheddar cheese on top of the potatoes.
- Place the in the oven and bake at 400 degrees. Place a baking sheet on the shelf under the pie. I have found that this recipe will sometimes boil over and the baking sheet will save your oven. Cook for 25-30 minutes. Then, let cool for 10 minutes before serving.
- This shepard’s pie recipe can easily be halved. Just place in a 9 x 9 baking dish and cook for 20 – 25 minutes.
- Make sure to bake uncovered
More Comfort Food Favorites
- One Pan Creamy Chicken And Bacon
- Gourmet Mac & Cheese with Tuscan Chicken
- Hawaiian Macaroni Salad
- Hamburger Casserole
- Garlic Mashed Potatoes
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