This post contains affiliate links. Please see our disclosure policy.
This Shepherd’s Pie recipe will knock your socks off. It checks all the boxes: comforting, warm, savoury, thus perfect on a cold fall or winter evening.
Shepherd’s Pie is prepared with ground beef (or lamb), a simple mix of vegetables, then simmered in a red wine sauce. Lastly, topped with creamy, fluffy, buttery mashed potatoes.
I don’t crave this recipe often, in fact this is one of those dishes I make once a year. It has to be the right time for it to really hit the spot – and when it does, IT REALLY DOES! As the weather shifts here in Alberta to cooler months, I am reminded of my tried and true fall and winter classic recipes such as my: Minestrone, Italian Stuffed Peppers, Meatballs and Gravy, and my simple Pot Roast.
What is Shepherd’s Pie?
Generally speaking, it’s a savoury casserole dish that originated in Ireland, combined of minced meat (traditionally with lamb), vegetables and topped with creamy mashed potatoes.
Ingredients
This is a quick overview of the ingredients you’ll need to make this recipe. However, for the exact detailed measurements and ingredients, scroll to the bottom of this page to review my recipe card.
- olive oil
- lean ground beef
- yellow onion
- carrots
- celery stalks
- rozen peas
- garlic
- tomato paste
- red wine
- beef broth
- worcestershire
- grainy dijon mustard
- butter
- spices
- yellow potatoes
- heavy cream
- sour cream
- butter
Shepherd’s Pie recipe in 5 steps
- Prepare the mashed potatoes: peel, chop, boil, mash and set aside until you are ready to spread onto the pie.
- Sauté the veggies and meat: allow the veggies to soften, and the meat to brown. Finish with seasonings, garlic, tomato paste, wine and beef stock.
- Transfer to a baking dish: pour the meat filling into the prepared baking dish.
- Top with potatoes: spread the creamy mashed potatoes onto the pie.
- Bake: the last step is to bake the pie until bubbling and slightly golden on top.
Looking for more comfort classics?
- Roasted Red Pepper and Tomato Soup
- Green Goddess Chicken & Orzo Soup
- White Cheddar Broccoli Mac & Cheese
- French Onion Chicken
- Creamy Lemon & Spinach Tortellini
Storing & reheating Shepherd’s Pie
Refrigerate: Add leftovers to an airtight glass container/tupperware and keep in the fridge for up to 4 days. To re-heat simply bake in the oven or microwave.
Freezer: Follow the recipe instructions until the baking step. Cover and freeze for up to 3 months. Before baking, let thaw overnight.
Did you like this recipe?
If you enjoyed this recipe, please consider leaving me a 5 star rating and review in my recipe card provided below, it means so very much to me!
Shepherd’s Pie
Ingredients
Pie Ingredients:
- 2 tbsp olive oil
- 3 lbs lean ground beef, or lamb
- 1 small yellow onion, chopped fine
- 2 carrots, chopped fine
- 2 celery stalks, chopped fine
- 1/2 cup frozen peas
- 4 garlic cloves, minced
- 1 can tomato paste, 156mL
- 1 cup red wine, Cabernet Sauvignon
- 1/2 cup beef broth
- 1 tbsp worcestershire
- 1 tsp grainy dijon mustard
- 2 tbsp butter
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/8 tsp ground mustard
- 1 tsp dried thyme
Mashed Potatoes:
- 12 small yellow potatoes, peeled and cubed
- 3/4 cup heavy cream
- 1/2 cup sour cream
- 1/3 cup butter, melted
- 1½ tsp salt, or to taste
Instructions
- Begin by preparing the potatoes. Wash, peel and cube.Add potatoes to a large pot, fill with cold water and let boil until fork tender. About 20-25 minutes.
- To a large pan, add your olive oil and set to medium heat.Next add your onions, carrots, celery and peas and let sauté for about 5 minutes.
- Next add in your ground beef and garlic and begin to brown.Sammy's tip: if after about 5 minutes there appears to too much fat/liquid from the beef, push all ingredients to one side of the pan and using a paper towel soak up the excess liquid.
- Once the beef is nearly cooked through, add the salt, pepper, garlic powder, onion powder, smoked paprika, ground mustard and dried thyme.
- Next add the tomato paste and let cook for 1-2 minutes, just until it soaks into the beef mixture.
- Deglaze with your red wine and let simmer for about 2 minutes or until reduced by at least half.
- Add your beef broth, worcestershire, and grainy dijon mustard.
- Let simmer for about 5 minutes, or until the majority of liquid has been absorbed.
- Remove from heat, add the butter and mix one last time.Let cool while you prepare the mashed potatoes.
- At this point the potatoes should be cooked through.Strain the potatoes and add to a large mixing bowl.
- To the potatoes add the heavy cream, melted butter, sour cream and salt.
- Mash and mix until you've reached a smooth and creamy consistency.
- Taste to see if you want to add any additional salt.
- To a 9 x 13 baking dish, add the meat filling and press the mixture down to make enough room to add the mashed potatoes.
- Spread the mashed potatoes evenly onto the shepherd's pie.Sammy's tip: don't use all of the mashed potatoes if you can't! We will all use different potato sizes, which will result in different quantities, so once it's generously topped, if you have extra simply refrigerate to eat another day.
- Add the baking dish to a foil lined baking pan (to catch any drippings) and bake in a 375 °F oven for 20-30 minutes or until bubbly. Sammy's tip: broil for the last 2 minutes to get a nice golden top.
- Let rest for 20 minutes before diving in.
- Slice, serve, and enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
What is the gravy that is shown in the video? Can’t wait to make this!
Clubhouse brand, store-bought 🙂
Where can I find the gravy recipe? It puts this over the top!!! Thanks
This is just a Clubhouse store-bought one! 🙂
This recipe was fantastic I used ground lamb
I saw it on IG and thank you for sending this delicious recipe ❤️
SOOOOO happy you enjoyed it! Thanks for sharing!
Excellent recipe!!
This was absolutely delicious. Great complex flavors to the beef mixture. My toddler loved it too! I did use 2 lb of beef instead of 3 lb as that would have been too much but left everything else the same and it was excellent. Highly recommend. Won’t use any shepherds pie recipe
Thank you so much for taking the time to leave me a review. I am SO happy you enjoyed the recipe! xo-Sammy
Made this tonight for a cool Saskatchewan night. Halved the recipe as only 2 of us. Best I’ve had! A definite keeper. Thank you.
Hi Jane – thank you for leaving a review. I appreciate it! So happy you both enjoyed the recipe! – Sammy
This recipe was so delicious. I made with beef and will try making it with lamb. Thank you so much for sharing ❤️ . Easy to make and it now one of my favorites
Hi Annette – so happy you enjoyed this recipe! Thank you for the awesome review, I really appreciate it! -Sammy