A hearty, winter, comfort food, shepherd’s pie is packed full of seasoned beef and vegetables, topped with creamy mashed potatoes, sprinkled with cheese, and baked until golden. Fill up with this delicious family favorite.
This is one of those family recipes that makes everyone happy. How could you not like something covered in mashed potatoes and cheese?
It has been really cold and snowy the last few days. We have to check on the animals multiple times a day to make sure their water hasn’t frozen over.
During these frigid temperatures, we have extra motivation to finish the outside chores and return to the cozy fire that awaits. Even better is serving a plate full of this comforting cottage pie to warm us up completely.
You can serve it by itself, but it’s lovely paired with some sourdough dinner rolls.
Ground beef is simmered with homemade beef broth, vegetables, and five-spice to create a flavorful, healthy, and protein-packed filling. Then we’ll top the meat and vegetable filling with potatoes that are mashed with cream, butter, and yogurt (or sour cream), topping them with fresh parmesan cheese.
This meal is as much a joy to prepare as it is to eat!
Tips:
- Shepherd’s pie is the ultimate winter comfort food. The addition of five-spice in this recipe makes it even more warming and delicious.
- Five spice commonly contains cinnamon, fennel seeds, star anise, sichuan peppercorn, and cloves.
- If you prefer a more traditional flavor profile for your shepherd’s pie, you can sub the 2 tsp of five-spice for 1 tsp of dried thyme and 1 tsp of dried rosemary.
- If you aren’t getting the browning on top you desire, you can set your oven broiler on for a few minutes, but watch it carefully to ensure the cheese browns without burning.
- Taste the filling and the mash separately, to ensure they’re properly seasoned.
- I’ve heard from some people that they like to do a combination of cauliflower and potato for the mash for a healthier version.
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Tools you may need:
Baking dish or large cast iron skillet
Cutting board
Liquid measuring cup and measuring spoons
FAQ
What is the difference between cottage pie and shepherd’s pie?
The main difference between the two is that cottage pie is made with beef, while shepherd’s pie is made with lamb; but in the US, shepherd’s pie is commonly made with ground beef.
How do you keep shepherds pie from falling apart?
The eggs in the mashed potatoes help keep the pie together. You should also make sure to spread the potatoes and press down a bit.
What can you eat shepherd’s pie with?
- Salad with kefir ranch or honey mustard dressing
- Sourdough dinner rolls or crusty sourdough bread
- Sauerkraut or another fermented vegetable
What is shepherd’s pie made of?
Ground beef or lamb
Onion, finely diced
Mixed vegetables: carrot, celery, garlic, mushrooms, peas
Tomato paste
Flavors: Worcestershire sauce, balsamic vinegar, ground five-spice
Beef stock (preferably homemade)
Salt and pepper
Russet potatoes
Butter, cream (or milk), and yogurt (or sour cream)
Egg yolks
How To Make Shepherd’s Pie
Begin by preheating the oven to 350 degrees.
Create The Filling:
Melt the butter in the pan and add the onion, carrots, celery, mushrooms, and garlic; cook 5-7 minutes until the vegetables begin to soften.
Add the beef and cook, breaking up the large clumps, until it’s no longer pink. Remove any excess beef fat.
Add the tomato paste, Worcestershire sauce, balsamic vinegar, five spice, beef stock, salt, pepper, and frozen peas.
Cook a few minutes more to warm up the peas and allow the flavors to merge.
Taste and adjust for salt if necessary. Transfer filling to an 8×11 casserole dish. Set aside.
Make The Mashed Potato Topping:
Add peeled, chopped potatoes to heavily salted boiling water and cook until the potatoes are fork tender.
Drain the water and add the potatoes back to the pot. Add the butter, cream, yogurt, egg yolks, salt, and pepper; mash together until you have a really smooth consistency.
Taste and adjust for salt if necessary.
Spread the mashed potato mixture over your meat and vegetable filling in your baking dish.
Fluff the potatoes lightly with a fork (to create peaks that will brown in the oven) and sprinkle with freshly grated parmesan cheese.
Place in the oven for 20 minutes until the pie is warmed through and the top is evenly browned. You may need to turn your broiler on for a few minutes at the end to achieve really nice browning. Watch the pie carefully at this stage to ensure it doesn’t burn.
Find more delicious from-scratch dinners:
- Chicken Marsala Soup
- Homemade Hamburger Helper
- Chicken With Creamy Peach Sauce
- Pumpkin Chili Recipe With Ground Beef
- Skillet Pork Chops With Garlic And Butter
If you try this recipe and love it, I would love if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone
Shepherd’s Pie
A hearty, winter, comfort food, shepherd’s pie is packed full of seasoned beef and vegetables, topped with creamy mashed potatoes, sprinkled with cheese, and baked until golden.
Ingredients
- 1 tablespoon of butter or olive oil
- 1 medium onion, finely diced
- 1.5 lbs ground beef
- 1 large carrot, finely diced
- 2 stalks of celery, finely diced
- 5 cloves of garlic, minced
- 6 cremini or button mushrooms, chopped
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 3 tablespoons balsamic vinegar
- 2 teaspoons ground five spice
- 3/4 cup beef stock (preferably homemade)
- 1 cup frozen peas
- Salt and pepper
- Optional: 1-2 tbsp of flour to thicken
Mash Ingredients:
- 2.5 lbs of russet potatoes, peeled and halved
- 1⁄2 cup salted butter
- 1⁄3 cup cream (or milk)
- 1⁄3 cup yogurt (or sour cream)
- 2 egg yolks
- Salt and pepper
- 1⁄2 cup freshly grated parmesan to top
Instructions
Begin by preheating the oven to 350 degrees.
CREATE THE FILLING:
Melt the butter in the pan and add the onion, carrots, celery, mushrooms, and garlic; cook 5-7 minutes until the vegetables begin to soften.
Add the beef and cook, breaking up large clumps, until it’s no longer pink. Remove any excess beef fat.
Add the tomato paste, Worcestershire sauce, balsamic vinegar, five spice, beef stock, salt, pepper, and frozen peas.
Cook a few minutes more to warm up the peas.
Taste and adjust for salt if necessary.
Transfer filling to an 8×11 casserole dish and set aside.
MAKE THE MASHED POTATO TOPPING:
Add peeled, chopped potatoes to heavily salted boiling water and cook until the potatoes are fork tender.
Drain the water and add the potatoes back to the pot. Add the butter, cream, yogurt, egg yolks, salt, and pepper; mash together until you have a really smooth consistency.
Taste and adjust for salt if necessary.
Spread the mashed potato mixture over your meat and vegetable filling in your baking dish.
Fluff the potatoes lightly with a fork, and sprinkle with freshly grated parmesan cheese.
Place in the oven for 20 minutes until the pie is warmed through and the top is evenly browned. Watch carefully.
Notes
If you prefer a more traditional flavor profile for your shepherd’s pie, you can sub the 2 tsp of five-spice for 1 tsp of dried thyme and 1 tsp of dried rosemary.
If you aren’t getting the browning on top you desire, you can set your oven broiler on for a few minutes, but watch it carefully to ensure the cheese browns without burning.
Taste the filling and the mash separately to ensure they’re properly seasoned.
I’ve heard from some people that they like to do a combination of cauliflower and potato for the mash for a healthier version.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 632Total Fat: 37gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 173mgSodium: 519mgCarbohydrates: 43gFiber: 6gSugar: 6gProtein: 33g
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