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.
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!
A while back, I shared a link I loved that gives the entire history of St. Patrick’s Day and the folklore that surrounds it. After reading it, I felt a bit more educated about the holiday Before, I just knew I should wear green and made my Shepherd’s Pie due to our family tradition.
Although, it’s a family tradition that I love and won’t be changing anytime soon. We adore Shepherd’s Pie throughout the year, but on St. Patrick’s Day, it is essential.
Shepherd’s Pie Recipe
While I understand from reading that traditional Shepherd’s Pie was made with lamb or mutton, my recipe uses good ole ground beef – enough for a very meaty dish. I top mine with roasted garlic cheddar mashed potatoes that are out of this world delicious.
How to Make Shepherd’s Pie Recipe
How to Make Classic Shepherd’s Pie
As I mentioned earlier, 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 absolutely substitute ground lamb for the ground beef in this recipe, if you prefer.
My Easy Shepherd’s Pie
To make my Shepherd’s Pie, I start by peeling and cubing my potatoes to make the mashed potato topping. I cook them potatoes in just enough water to cover them completely, plus about an inch in a heavy bottomed sauce pan or Dutch oven set over medium heat. I melt my butter in a saucepan and then add in my half and half. You’ll heat your butter and half and half until just simmering, making sure not to allow it to overheat or curdle.
Once they have become fork tender, about 15 to 20 minutes, I drain them well and then add them back into the Dutch oven. I mash them using a potato masher until smooth and then slowly stir in my warmed half and half and butter and continue to mash until creamy. If you are including roasted garlic or the cheddar cheese (which I highly suggest!), then stir that into your mashed potatoes at this point along with your salt and pepper. In a pinch, you can also use Stone House Seasoning if you are short on time for roasting your garlic. It works like a charm! 🙂
Meanwhile, you will also want to be preparing the meat filling for your Shepherd’s Pie.
To do that, you’ll begin by drizzling olive oil into a deep skillet or Dutch oven over medium heat. Add your onion, carrots, celery and cook until the carrots are tender, about 5-7 minutes. Then, remove your vegetables from skillet with a slotted spoon place them in a bowl to add back into your dish a little later. Add your ground meat (again, I used ground beef, you can use ground lamb or even ground turkey) to the skillet and cook until browned throughout. Drain away any drippings from your skillet. Sprinkle your flour over the meat and stir until well-coated. Cook for about 2-3 minutes to brown the flour lightly. Stir in the reserved vegetables as well as Stone House Seasoning until well-combined. Add tomato paste, broth, Worcestershire sauce or coconut aminos, and English peas. Stir to combine well.
Top your meat filling with the mashed potato topping. Top with pieces of butter and bake for 15 minutes. Remove from the oven and allow to rest for about 5 minutes before serving.
How to Make it Ahead
You can easily prepare your Shepherd’s Pie ahead of time for an easy make-ahead dish perfect for busy weeknights(or weekends, for that matter!). Prep your Shepherd’s Pie all the way without baking. Cover well with foil or wrap and place into the refrigerator for up to 3 days. When ready to bake, preheat the oven to 350º, remove the wrap from the dish and bake until heated throughout, about 25 – 30 minutes.
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 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 1/4 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.