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5 from 8 votes

Shepherd's Pie Recipe

Shepherd's Pie makes a comforting dish. Made with meat and vegetables and topped with mashed potatoes, it is a favorite year-round. 
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Keyword: Shepherd's Pie Recipe
Servings: 6
Calories: 293kcal
Author: Robyn Stone | Add a Pinch

Ingredients

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

Instructions

  • 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.

Notes

To make as a traditional Shepherd's Pie, use ground lamb in this recipe in place of the ground beef. 
Make-Ahead Shepherd's Pie Recipe
You can easily prepare your Shepherd's Pie up to final baking a few days in advance. Then, bake at 350º F to heat throughout, about 25-30 minutes.
Freezer-Friendly:
Store leftovers in an airtight container in the refrigerator for up to 3 days. 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 for make-ahead tips.

Nutrition

Calories: 293kcal | Carbohydrates: 21g | Protein: 7g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 43mg | Sodium: 1585mg | Potassium: 561mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4000IU | Vitamin C: 10.8mg | Calcium: 179mg | Iron: 1.4mg