shepherds pie

Shepherd’s Pie

Ground lamb or beef is cooked with onions, garlic, and vegetables in a savory gravy, then topped with creamy mashed potatoes and baked until the topping is golden and slightly crisp. The rich meat filling and buttery potatoes combine for a hearty, comforting dish.

During baking, the potato topping browns and develops a light crust while the filling simmers gently underneath, allowing flavors to meld. The preparation emphasizes layering, seasoning, and careful baking to produce a cohesive, savory shepherd’s pie with tender meat, flavorful vegetables, and creamy, golden potatoes.

Print Recipe
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Casserole
Servings: 6

Ingredients

Mashed Potatoes

  • 3 lb. potatoes, cut into 1-inch pieces
  • 4 Tbsp. (½ stick) butter
  • ¼ cup milk
  • ½ tsp. salt

Meat and Gravy

  • 1 lb. 80/20 ground beef
  • 1 Tbsp. olive oil
  • 2 tsp. salt
  • 1 tsp. black pepper
  • ½ medium onion, finely chopped
  • 1 stalk celery, finely chopped
  • 1 carrot, finely chopped
  • 2 garlic cloves, minced
  • 2 Tbsp. flour
  • 1½ cups beef stock
  • 2 tsp. fresh thyme
  • 2 tsp. fresh rosemary
  • 1 Tbsp. tomato paste
  • 2 Tbsp. worcestershire sauce
  • ¼ cup HP sauce
  • ½ cup frozen peas, or corn

Instructions 

Mashed Potatoes

  • Boil cubed potatoes for 10-15 minutes until tender.
  • When potatoes are finished, pass through a ricer into a large mixing bowl.
  • Using an electric mixer, combine riced potatoes, butter, milk, and salt until smooth and creamy.
  • Preheat the oven to 400°F.

Meat and Gravy

  • Add the ground meat to a skillet over medium-high heat.
  • Once the meat is browned on one side, turn the meat.
  • When the meat is browned on both sides, break up the meat and season with salt and pepper.
  • Add onions, carrots, and celery to the skillet and sauté until vegetables begin to soften (3-5 minutes).
  • Add the garlic, thyme, and rosemary, then sauté for 1 minute.
  • Sprinkle flour over the meat and sauté until flour is cooked, about 1 minute.
  • Add tomato paste.
  • Deglaze the pan with ½ cup of beef stock.
  • Add the remaining cup of beef stock, HP sauce, and the Worcestershire sauce.
  • Add frozen peas.
  • Salt and pepper to taste.
  • Reduce to a simmer, cover, and cook for 10 minutes.

Bake

  • Let the meat cool for a bit. Leave meat in the skillet or transfer to a 9×9 baking dish.
  • Top with mashed potatoes using a piping bag or spatula. If spreading with a spatula, scrape a fork across the top to make ridges to brown. Make sure to seal the potatoes around the edge of the baking dish to minimize leaking in the oven.
  • Place the baking dish on a foil-lined baking tray to catch any overflow and bake in the oven at 400°F for 25-30 minutes until the potatoes are golden brown.