The Best Shepherd’s Pie

The Best Shepherd's Pie

The Best Shepherd’s Pie

One thing that I have always loved is a good old Shepherd’s Pie. I’ve been eating variation after variation since I was a kid and this recipe I’m sharing with you today is the one that I’ve perfected over time. You get tons of flavor from the meat, vegetable, and herb mixture and then of course with the homemade mashed potatoes. Truly it doesn’t get more comforting than meat and potatoes. If you want a filling and comforting recipe to warm up the soul, you need to try The Best Shepherd’s Pie!

TIPS AND TRICKS FOR MAKING THE BEST SHEPHERD’S PIE:

  • Traditionally Shepherd’s Pie is made with lamb. You can use either lamb or beef in this recipe. Technically a Shepherd’s Pie is made with lamb and a Cottage Pie is made with beef. But we all know it as Shepherd’s Pie so that’s what I’m going with.
  • Russet potatoes are used for the topping, but you could also use Yukon gold as well.
  • I like to create fork marks in the potatoes to create that browning texture on the top. Plus, I like the way it looks. That is completely optional.
  • I also use frozen carrots and peas for this recipe. A lot of people don’t know that frozen vegetables are often better than fresh. They are frozen at the peak of freshness so they retain all their flavor and nutrition. However, if you want to use fresh you could as well.
  • Since I use a fresh sprig of rosemary in the filling mixture, it needs to be removed before putting it in the casserole dish. You do not want to include that in the meat mixture. It adds a lot of really great flavor though so don’t skip it!
  • Depending on how shallow your baking dish is (I use a 9″x13″) you may want to place some foil on the bottom of your oven to catch any spills.
  • I use a bit of ranch seasoning to give the potatoes a slightly elevated flavor. If you prefer, you can use my recipe for HOMEMADE RANCH SEASONING.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • olive oil
  • onion
  • parsley
  • rosemary
  • thyme
  • pepper
  • ground beef or lamb
  • garlic
  • Worcestershire sauce
  • flour
  • tomato paste
  • frozen peas and carrots
  • beef broth
  • potatoes
  • sour cream
  • butter
  • ranch seasoning

HOW TO MAKE THE BEST SHEPHERD’S PIE:

  • Preheat oven to 350°F. Add the olive oil and diced onion to a 12” skillet and cook on medium heat.
  • Once the onions have become soft and translucent (about 5 minutes) add the ground meat, dried parsley, rosemary, dried thyme, and black pepper. Cook until the meat is no longer pink.
  • If you are using lean ground beef, you shouldn’t have much excess grease. However, if your meat did produce a lot of greases, be sure to drain most of it out and put it back into your pan.
  • Add the minced garlic and cook for another 2 minutes.
  • Stir in the flour and tomato paste. Cook 5 minutes on medium heat.
  • Add the frozen peas and carrots and the beef broth and combine well.
  • Turn heat to low and start peeling potatoes. Cut them into small 1-2” pieces. Add to water and bring to a boil. Boil potatoes for approximately 15-20 minutes (or until potatoes are fork-tender.)
  • Drain potatoes and add sour cream, butter, and ranch seasoning. Mash well until no lumps remain.
  • Remove rosemary stalk from the meat mixture and the beef mixture to a 9×13 casserole dish and top evenly with the mashed potatoes.
  • Bake in the oven for 25-30 minutes, until the pie starts to bubble at the sides. I place a piece of foil or an extra baking dish on the shelf underneath to catch any overspill.
  • Remove from the oven and allow to cool for 10 minutes before serving. Garnish with chopped parsley.

HOW TO STORE:

  • Once the shepherd’s pie has cooled completely, cover and store in the refrigerator for up to 4 days.
  • This can also be frozen. To do this, place in a freezer-safe container and place in freezer where it should keep for up to 3 months.
  • To reheat, let defrost in refrigerator and either place in oven on low temperature until heated through or scoop out servings and heat in the microwave.

 

THE BEST SHEPHERD’S PIE

With tons of flavor from herbs, vegetables and meat, you'll instantly fall in love with The Best Shepherd's Pie. Satisfying, filling and delicious for the whole family.

  • ¼ cup olive oil
  • 1 sweet onion diced
  • 2 tbsp dried parsley
  • 1 sprig fresh rosemary ( or 1 tbsp dried rosemary)
  • 1 tbsp dried thyme
  • 1 tsp pepper
  • 2 lb lean ground beef or lamb
  • 2 garlic cloves minced
  • 2 tbsp Worcestershire sauce
  • 4 tbsp all-purpose flour
  • 2 tbsp tomato paste
  • 12 oz bag frozen peas and carrots
  • 2 cups beef broth
  • 6-8 russet potatoes (or Yukon gold)
  • ½ cup sour cream
  • ½ cup (1 stick) salted butter
  • 1 tbsp ranch seasoning mix
  • 1-2 tbso chopped parsley, optional garnish
  1. Preheat oven to 350°F.

  2. Add the olive oil and diced onion to a 12” skillet and cook on medium heat.

  3. Once the onions have become soft and translucent (about 5 minutes) add the ground meat, dried parsley, rosemary, dried thyme and black pepper.

  4. Cook and crumble the meat until it is no longer pink.

  5. If you are using a lean ground beef, you shouldn't have much excess grease. However, if your meat did produce a lot of grease, be sure to drain most of it out and put it back into your pan.

  6. Then add the minced garlic and cook for another 2 minutes.

  7. Stir in the flour and tomato paste. Cook 5 minutes on medium heat.

  8. Add the frozen peas and carrots and the beef broth and combine well. At this point I like to taste it and see if it needs any additional salt and pepper.

  9. Cover pan and turn heat to low and start peeling potatoes. Cut them into small 1-2” pieces.

  10. Add to water and bring to a boil. Boil potatoes for approximately 15-20 minutes (or until potatoes are fork tender).

  11. Drain potatoes and add the sour cream, butter and ranch seasoning. Mash well until no lumps remain.

  12. Remove rosemary stalk and add meat mixture to a 9×13 casserole dish and top with the mashed potatoes evenly.

  13. Bake in the oven for 25-30 minutes, until the pie starts to bubble at the sides. I place a piece of foil or large baking sheet on the shelf underneath to catch any overspill.

  14. Remove from the oven and allow to cool for 10 minutes before serving. Garnish with chopped parsley.

Nutrition

  1. Calories: 674kcal | Carbohydrates: 44g | Protein: 27g | Fat: 44g | Saturated Fat: 19g | Trans Fat: 2g | Cholesterol: 118mg | Sodium: 674mg | Potassium: 1265mg | Fiber: 5g | Sugar: 4g | Vitamin A: 4622IU | Vitamin C: 19mg | Calcium: 109mg | Iron: 6mg

  • Traditionally Shepherd’s Pie is made with lamb. You can use either lamb or beef in this recipe. Technically a Shepherd’s Pie is made with lamb and a Cottage Pie is made with beef. But we all know it as Shepherd’s Pie so that’s what I’m going with.
  • Russet potatoes are used for the topping, but you could also use Yukon gold as well.
  • I like to create fork marks in the potatoes to create that browning texture on the top. Plus, I like the way it looks. That is completely optional.
  • I also use frozen carrots and peas for this recipe. A lot of people don’t know that frozen vegetables are often better than fresh. They are frozen at the peak of freshness so they retain all their flavor and nutrition. However, if you want to use fresh you could as well.
  • Since I use a fresh sprig of rosemary in the filling mixture, it needs to be removed before putting it in the casserole dish. You do not want to include that in the meat mixture. It adds a lot of really great flavor though so don’t skip it!
  • If you really want to amp up the flavor of the mashed potatoes, try boiling them in chicken broth.
Main Course
British
Ground Beef Shepherd’s Pie, Shepherd’s Pie, The Best Shepherd’s Pie

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