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! Welcome back to another mouthwatering recipe by yours truly! Today, we’re going to dive into the world of comfort food with my delicious and hearty Ground Beef Shepherd’s Pie.
It’s a classic dish that never fails to satisfy, and I’ve got a few tricks up my sleeve to make it extra special. So grab your aprons, sharpen those knives, and let’s get cooking!
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.