The beauty of Shepherds’ Pie lies in its simplicity. It doesn’t have to be made with ground lamb or mutton, nor do you have to make a pastry crust. This Shepherd’s Pie recipe is made with ground beef and is a family favorite!
Let me (re)introduce you to one of life’s best ultimate comfort food…Shepherds Pie! I have always leaned towards one dish – comfort foods. There is something about them.
Shepherds pie or Cottage pie to us in the United States is interchangeable. It doesn’t really matter what you call it to me, I just call it delicious. It is a meat based “pie” with vegetables in a savory gravy that is topped off mashed potatoes and baked. I take it a step further and put a little cheese under those ‘taters.
Ingredients You Will Need
- Ground Beef – I use a lean sirloin for this recipe. If you choose a fattier ground beef, the fat will need to be drained or blotted
- Potatoes – my go to for mashed potatoes is always Russet
- Seasonings -onions, garlic, ketchup
- Frozen mixed veggies – you can use fresh
- Liquid – Beef broth, Worcestershire sauce, ketchup
- Cheese – optional
HOW TO MAKE SHEPHERD’S PIE:
- Potatoes – Begin by making some mashed potatoes and setting them aside. We have a great recipe for regular fluffy mashed potatoes or you can go out on a whim and make our roasted garlic mashed potatoes.
- Meat filling – Sauté the onion, garlic, meat until the ground beef is cooked through.
- Savory gravy – whisk in the flour, broth, ketchup and Worcestershire sauce. Give this a few minutes to thicken.
- Veggie Time – Add your veggies.
For times sake, I make my Shepherd’s Pie in a cast iron skillet. This allows all those flavors that are on the bottom of the pan to keep infusing the dish but it’s also oven safe.
If you are using a baking dish, now would be the time to transfer the meat filling and top it with those yummy mashed potatoes (and cheddar cheese!)
I don’t know anyone who has said “that was good but had too many potatoes”. If you ever meet such a person please refer them to me. Otherwise I think we can ALL agree that there’s no such thing as too many potatoes.
More Comforting Recipes:Print
A traditional Irish dish made with ground beef and vegetables in a savory seasoned gravy topped with mashed potatoes with a little melted cheese underneath.
FOR THE FILLING:
- 1 ½ – 2 Lbs. Ground Beef
- ½ Cup Onion, chopped
- 2 teaspoons Garlic, minced
- 4 Tbsp. Ketchup
- 1 Pkg Frozen mixed veggies (Corn, Carrots and Green Beans)
- 2 Tablespoons Flour (I use Bob Mills)
- 1 ½ Cups Beef stock or broth
- 2 teaspoons Worcestershire sauce
- 4–6 Ounces Cheese, freshly grated (I use cheddar)
- Mashed potatoes (Between 1 ½ – 2 lbs)
- Turn the broiler on to 500 ° F.
- Add the oil to a large skillet and when hot, add the onion and sauté until it becomes translucent (about 4-5 min). Season with salt and pepper. Keep the flame on low so the onion doesn’t brown.
- Add the garlic and stir it around with the onion for about 1 minute.
- Add your meat and once again season with salt and pepper. Cook through, breaking up with a fork as it cooks. Drain if necessary.
- Sprinkle the flour all around and cook for 1 minute. Add the ketchup, beef broth and Worcestershire sauce. Bring it to a boil, reduce heat and simmer for 5 -10 minutes or until the gravy thickens a bit.
- Pour the beef mixture into a 9×13 casserole dish and layer the vegetables on top of the meat mixture.
- Sprinkle with the shredded cheese.
- Top with the mashed potatoes, spreading evenly and covering all the meat and cheese.
- Being that the meat is already cooked through, all that’s needed is to brown the potatoes. Carefully put your casserole dish under the broiler until the potatoes get a nice crust on top and turn golden brown. This could take up to 5-10 minutes.