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This Shepherd’s Pie Recipe is such a delicious, comforting dish! Made with meat and vegetables and topped with creamy mashed potatoes, it is a favorite year-round.
Looking for more flavor-packed, comforting meals? You will love my Lasagna, Chicken Rice Casserole, Stuffed Peppers, and more!
This hearty, scrumptious, and satisfying Shepherd’s Pie recipe is such a comfort food dish! While it’s traditional to enjoy during St. Patrick’s Day celebrations, it can be enjoyed year-round!
It’s a family favorite dish that is full of flavor, is easy to make ahead, and is freezer-friendly. This Shepherd’s Pie is a crowd favorite when you want a meaty, savory recipe for your family and friends.
Shepherd’s Pie Recipe
While I understand from reading that traditional Shepherd’s Pie was made with lamb or mutton, my recipe uses ground beef – enough for a very meaty dish. I top mine with creamy cheddar mashed potatoes that are out-of-this-world delicious.
How to Make Shepherd’s Pie
Here’s what you will need to make this delicious Shepherd’s Pie:
For the Potato Topping
- Russet or Yukon gold potatoes – peeled and cut into chunks.
- butter – melted for making the mashed potatoes, plus 2 tablespoons cut into pieces that will top the final dish for baking
- half and half – mixed with the melted butter to make rich, creamy mashed potatoes
- Stone House Seasoning
- cheddar cheese – grated – makes rich and cheesy potato topping
For the Meaty Filling
- olive oil
- onion – chopped
- carrots – peeled and diced
- celery – diced
- ground lamb, beef, or turkey – As I mentioned, traditional Shepherd’s Pie is made with lamb or mutton. I use ground beef in my recipe since that is what is more readily available for me and what my family prefers. You can substitute ground lamb for ground beef in this recipe if you prefer.
- all-purpose flour – helps to make a rich gravy for the meat and vegetable filling
- Stone House Seasoning
- tomato paste
- chicken stock or broth
- Worcestershire sauce or coconut aminos
- English peas – one can of peas that have been drained and rinsed
Prep and cook the potatoes for the topping. Peel and cube the potatoes to make the mashed potato topping. Place them in a Dutch oven or heavy-bottomed saucepan, cover with water, and cook over medium heat
Heat butter and half and half. Melt the butter in a saucepan and add the half and half. Heat until just simmering, making sure not to allow it to overheat or curdle.
Make the mashed potato topping (and begin preparing the meat filling). While the potatoes are cooking, begin preparing the meat filling. Once potatoes have become fork tender, about 15 to 20 minutes, drain well and add back into the Dutch oven. Mash with a potato masher until smooth; slowly stir in warmed half and half and butter, cheddar cheese, and Stone House Seasoning, and continue to mash until creamy.
Make the meat filling. Drizzle olive oil into a deep skillet or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until the carrots are tender, about 5-7 minutes. Remove the vegetables from the skillet with a slotted spoon and place them into a bowl to add back to your dish later. Add your ground meat to the skillet and cook until browned. Drain away any drippings. Sprinkle flour over the meat and stir until well-coated. Cook for about 2-3 minutes to lightly brown the flour. Stir in the reserved vegetables and Stone House Seasoning until well-combined. Add tomato paste, broth, Worcestershire sauce (or coconut aminos), and English peas. Stir to combine well.
Add mashed potatoes atop the meat filling. Spoon the mashed potato topping on top of the meat filling and spread to cover evenly. Add a couple of pats of butter to the top of the potatoes and bake for 15 minutes.
Serve. Remove from the oven and allow to rest for about 5 minutes. Serve and enjoy.
Make Ahead and Freezing Instructions
To make ahead. Prepare the Shepherd’s Pie all the way without the final 15 minutes of baking. Cover well with foil or wrap and place into the refrigerator for up to 3 days. Then, bake at 350º F to heat throughout, about 25-30 minutes.
To store. Once any leftovers are cooled, store them in an airtight container in the refrigerator for up to 3 days.
To freeze. Place in an airtight container or wrap well. Store in the freezer for a few weeks to a month. If reheating from frozen, allow to thaw in refrigerator overnight and then bake as recommended.
More Favorite Comfort Food Recipes
Chicken Pot Pie with Puff Pastry
Here’s my Shepherd’s Pie recipe. I hope your family loves it as much as mine does.
Shepherd’s Pie Recipe
For the potato topping:
- 1 pound Russet or Yukon gold potatoes peeled and cut into chunks
- 1/4 cup butter melted + 2 tablespoons cut into pieces
- 1/4 cup half and half
- 1 teaspoon Stone House Seasoning
- 1 cup grated cheddar cheese
For the meat filling:
- 2 tablespoons olive oil
- 1/2 medium onion chopped
- 2 medium carrots peeled and diced
- 2 stalks celery diced
- 2 pounds ground lamb, beef, or turkey
- 3 tablespoons all-purpose flour
- 2 teaspoons Stone House Seasoning
- 2 tablespoons tomato paste
- 1 cup chicken stock or broth
- 2 teaspoons Worcestershire sauce or coconut aminos
- 1 (14.5-ounce) can English peas drained and rinsed
- Preheat oven to 400º F.
For the potato topping:
- Place potatoes into large saucepan and add enough water to cover, plus about 1 inch. Cook over medium-low heat until fork tender, about 15-20 minutes.
- In a medium saucepan, melt ¼ cup butter, add half and half. Heat until simmering.
- Drain potatoes and pour potatoes back into saucepan used to cook them. Mash potatoes over low heat until smooth. Add the melted butter and half and half mixture to potatoes. Continue to mash the potatoes until creamy. Then, mix well with a wooden spoon until light, fluffy and smooth. Stir in Stone House Seasoning and Cheddar cheese.
For the meat filling:
- Drizzle olive oil into a deep skillet or Dutch oven over medium heat. Add onion, carrots, celery and cook until carrots are tender, about 5-7 minutes. Remove from skillet with a slotted spoon to a bowl. Add ground meat to the skillet and cook until browned throughout. Drain away any drippings. Sprinkle flour over meat and stir until well-coated and cook for about 2-3 minutes to brown the flour lightly. Stir in reserved onion mixture as well as salt, pepper, and Stone House Seasoning until well-combined. Add tomato paste, broth, Worcestershire sauce or coconut aminos, Stone House Seasoning, and English peas. Stir to combine well.
- Pour potatoes over top of the meat filling and spread to cover well. Top with remaining 2 tablespoons of butter that are cut into pieces. Place in the oven and bake for 15 minutes. Remove from the oven and allow to stand for 10 minutes before serving.
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Oh, also, just curious about where the +2 tablespoons of butter cut into pieces goes. Thanks! 🙂
I’m so sorry that was left out of the instructions, Jennifer. Thanks so much for catching that! You add the butter to the potato topping right before you place it back into the oven. I’ve updated the recipe to include that so that it is clear. Thank you again! xo
Thank you so much for both of your responses! 😀
This is the best Shepard’s Pie ever! Thank you so much for sharing. My family loved it. I also shared with my FB friends and co-workers. It’s a hit!
I’m so happy you enjoyed this! I appreciate you sharing it with your friends as well! Thanks so much! xo
Oh my! I made this for dinner tonight and I have to tell you it was so delicious. My family and my guests loved it. Thanks so much for the recipe. Will definitely make it again…..many times!
I’m so glad you and your guests enjoyed it, Susan! It is one of those dishes that I absolutely CRAVE! xo
Is there anything better than shepherd’s pie? I think that when it is made with beef, it’s called cottage pie, but I make a beef version and insist on calling it shepherd’s pie anyway – it sounds so much cozier that way! Can’t wait to try yours, my friend! 🙂
I think it’s pretty much the ultimate! I hope you like it! Thanks so much Kate! xo
I suppose I’m going to come across to y’all like a whinging limey from across the pond but; you’re completely right and this should be called a Cottage Pie. Shepherds Pie uses minced lamb because Shepherd’s tended their sheep and were more likely to therefore have access to lamb than to beef. Meanwhile, in the cute little thatched cottages in ye olde England’s villages used the local village butcher who had access to beef which being cheaper than lamb was normally used. As to it sounding cozier than Shepherds Pie I guess you’ve never been in an old traditional cottage as there’s nothing cozier than a little cottage with roaring fire on a winter’s night.
I would definitely enjoy a little cottage with roaring fire on a winter’s night enjoying a true Shepherd’s pie.
I made this last week. I just finished the last of it yesterday. It is definitely a dish that gets better with time.
Great recipe. Thank you
Thanks, I am going to save for a church dinner. This looks great. If I can wait that long.
Delicious! I’ve made Shepherds Pie for years but never added any cheese. What a nice addition. I make the full recipe divide it into 2 containers. Enjoy one and freeze the other cuz it’s the 2 of us now.
Thanks, Carole. I love your idea of dividing this into the two containers and freezing one.