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Shepherd’s Pie Recipe

A homey and comforting Shepherd's Pie recipe with a meat and vegetable gravy sauce under a crown of creamy Parmesan mashed potatoes. This classic casserole recipe feeds a hungry crowd, and leftovers taste fantastic! Make ahead and reheat for an easier holiday dinner.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 people
Ingredients Method Notes

Ingredients
  

  • 2 lbs russet potatoes, peeled and cut into 1” thick pieces
  • 3/4 cup heavy whipping cream, warm
  • 1/2 tsp fine sea salt
  • 1/4 cup parmesan cheese, shredded
  • 1 large egg, lightly beaten
  • 2 Tbsp unsalted butter, melted to brush the to
  • 1 Tbsp parsley or chives, chopped, to garnish the top
  • 1 Tbsp olive oil
  • 1 lb lean ground beef or ground lamb
  • 1 1/2 tsp salt, divided, or added to taste
  • 1/2 tsp black pepper, plus more to taste
  • 1 medium yellow onion, finely chopped (1 cup)
  • 2 garlic cloves, minced
  • 2 Tbsp all-purpose flour, or cornstarch*
  • 1/2 cup dry red wine**, such as Pinot Noir, Merlot, Cabernet, Sauvignon, or use beef broth
  • 1 cup beef broth or chicken broth
  • 1 Tbsp tomato paste
  • 1 Tbsp Worcestershire sauce
  • 1 1/2 cups frozen vegetables of choice, peas, carrots, and corn

Method
 

How to Make Potatoes:

  1. Boil – Place chopped potatoes in a large saucepan, cover with cold water, and bring to a boil. Cook until potatoes are tender (12-15 minutes); don’t overcook potatoes. Drain and mash potatoes in the same pot.
  2. Add warm cream and 1/2 tsp salt (or to taste), then mash until smooth. Lastly, mash in the Parmesan cheese and beaten egg.

How to Make Shepherd's Pie

  1. Sauté Beef – Preheat oven to 400˚F with a rack in the center. Heat a large skillet over medium heat. Add 1 Tbsp olive oil and ground beef. Break up the beef with a spatula, then season with 1 tsp salt and 1/2 tsp black pepper, and cook until the meat is just cooked through and no longer pink (5 minutes).
  2. Add aromatics – add onion and sauté for 3 minutes to soften, then add minced garlic and stir another minute. Sprinkle with 2 Tbsp flour and stir for 1 minute. You’ll see a film form at the bottom of your pan (*see notes if using cornstarch)
  3. Pour in wine, scraping the bottom to deglaze the pan for a minute. Add beef broth, 1 Tbsp tomato paste, and 1 Tbsp Worcestershire.
  4. Add 1 1/2 cups of frozen veggies and bring to a light boil. Season with another 1/2 tsp salt and 1/4 tsp pepper or add to taste. Reduce the heat to a simmer, cover, and cook 10 minutes until the sauce is slightly thickened.
  5. Assemble – Transfer meat and veggie mixture to a deep pie dish, or 11×7 or 9×9 casserole dish. Scoop mashed potatoes over the top, then spread evenly, making sure to seal the potatoes to the edge of the dish so the filling doesn’t bubble up. Drizzle 2 Tbsp melted butter over the top.
  6. Bake – Place a sheet of foil under the casserole to catch any drips and bake at 400˚F on the center rack for 25-30 minutes or until potatoes start to turn golden. Cool 15 minutes before serving.

Notes

*To Use Leftover Mashed Potatoes – Use 4 cups of leftover mashed potatoes, mixed with Parmesan cheese and egg to make your topping.
*To Substitute flour – if you want a gluten-free version, skip the flour step and whisk 1 Tbsp cornstarch into the beef broth until smooth, then add to the skillet. 
Make Ahead and Storage:
  • Make ahead – assemble the pie, cool, and cover within 2 hours. Refrigerate or freeze for 4 days or until ready to bake.
  • To Refrigerate: Cool leftovers at room temperature. Cover and refrigerate within 2 hours. Chill for up to 4 days.
  • Freezing: Once the assembled pie is cooled, cover with foil and freeze for up to 2 months. Thaw in the refrigerator overnight before baking.
  • To Reheat: Bake a refrigerated or fully thawed pie at 400˚F for 30-35 minutes until 165°F.