Shepard's Pie (the American way)
This shepherds pie is made with ground beef instead of lamb, which is technically cottage pie, but who is counting? Regardless, you can add your choice of meat! I use easy ingredients to pull this together and in my opinion, it turns out amazing. Also, if you don't want to make your own mashed potatoes, use pre-made store bought :) Enjoy!
Shepherd's Pie, the American Way is comfort food in its highest form. Seasoned ground beef simmered with vegetables and a savory gravy, topped with the creamiest mashed potatoes, all baked together until bubbly and golden. Yes, technically since it is made with beef instead of lamb, it is cottage pie. But around here we call it shepherd's pie because that is what my family knows and loves.
I make this on cold nights when I want something hearty and satisfying that warms you from the inside out. The base layer is the kind of saucy, meaty filling that tastes like it has been simmering on the stove for hours, even though it comes together in about 15 minutes of active time. A splash of Worcestershire and a few tablespoons of tomato paste are the secret weapons that build all that deep, savory flavor.
The mashed potato topping is where you can really make this your own. Heavy cream and butter in the potatoes gives you that bakery-style luxurious texture. A scatter of shredded parmesan or Italian blend cheese on top crisps up and turns golden in the oven, like the best part of a baked potato bar all on top of dinner. Use an immersion blender if you have one for the smoothest mash.
What I love most is that you can shortcut this however much you need to. Pre-made store-bought mashed potatoes work in a pinch. Frozen mixed vegetables save you the chopping. Even using leftover Thanksgiving mashed potatoes turns this into a brilliant repurpose meal. However you make it, this is the kind of dinner that everyone scrapes the pan clean of. Let's make it.
📝 Ingredients
- 4 TBSP butter, divided
- 1 cup frozen diced onion (or 1 onion, diced)
- 1 10oz bag frozen Mixed Vegetables
- 1 to 1.5 lb of ground beef
- 1/2 cup Beef Broth
- 3 TBSP Worcestershire Sauce
- 3 TBSP tomato paste
- 1 TBSP Garlic Powder
- 1 tsp salt and 1/2 tsp pepper
- 3 lb yellow potatoes, cut in to 4s
- 1 cup of heavy cream
- 1 cup shredded parmesan or Italian blend cheese
- dry or fresh parsley to top
👩🍳 Directions
- 1
Add 1 TSBP butter to a cast iron on medium high heat and once melted add in onion and mixed vegetables. Stir occasionally for about 3 minutes.
- 2
While the mixed vegetables and onion are cooking, prep the potatoes by cutting into 4 large cubes and adding to a pot of heavily salted cold water. Turn the heat to high and bring to a boil. Boil the potatoes until fork tender.
- 3
Once mixed vegetables are soft, add in 1 lb of ground beef and cook until brown. Once brown, drain the grease with a paper towel, then add garlic powder, salt, pepper, beef broth, Worcestershire, tomato paste, and stir well to combine. Flatten out to an even layer in the pan and turn off the heat and let sit while you finish up the mashed potatoes.
- 4
Once potatoes are fork tender, drain the potatoes from the water and turn off the heat on the stove. Add the pot back to the stove on the warm burner (its still not on) and add 1 cup of heavy cream and 3 TBSP butter to the warm pot. Let heat up for about a minute then add drained potatoes back to the pot. Mash the potatoes however you wish, I use an immersion blender. Taste to see if you need any extra salt/butter
- 5
Pour mashed potatoes on top of ground beef mixture and top with shredded parmesan or an Italian blend of cheeses. Bake on 350 for 20 minutes or until bubbly. Top with parsley to serve. Enjoy!
Ingredient Notes & Substitutions
Ground beef: 1 to 1.5 pounds, 80/20 for the best flavor. Ground turkey, lamb, or even Beyond Meat for a vegetarian version all work.
Frozen mixed vegetables: A 10-ounce bag of peas, carrots, corn, and green beans. Fresh diced carrots, peas, and corn work too, just give them an extra minute to soften.
Diced onion: A cup of frozen diced onion saves you the chopping, or use one fresh onion diced.
Worcestershire sauce: 3 tablespoons. The umami booster that gives the filling its deep, savory flavor. Do not skip it.
Tomato paste: 3 tablespoons. Adds richness and a hint of sweetness. The little can or tube from the grocery store has plenty.
Beef broth: Half a cup. Use low-sodium for the most control. This thins the filling so it is saucy but not soupy.
Garlic powder: 1 tablespoon. Or use 4 fresh garlic cloves minced if you prefer fresh.
Yellow potatoes: 3 pounds of yellow or Yukon gold potatoes cut into quarters. Their buttery, creamy texture is perfect for this dish. Russets work too but are a little starchier.
Heavy cream: 1 cup. This is what makes the mashed potatoes luxurious. Whole milk works in a pinch but is thinner.
Butter: 4 tablespoons total, divided. 1 in the pan for the vegetables, 3 in the mashed potatoes.
Parmesan or Italian blend cheese: 1 cup shredded. Sprinkled on top of the potatoes for a golden crispy crust.
How to Store, Reheat & Freeze
Cover leftover shepherd's pie tightly with foil or transfer to an airtight container. It keeps in the fridge for up to 4 days. Reheat covered in a 350 oven for 20 to 25 minutes until hot all the way through, or microwave individual portions for 2 to 3 minutes.
To freeze, assemble in a freezer-safe dish, cover tightly, and freeze unbaked for up to 2 months. Thaw overnight in the fridge before baking, or bake from frozen at 350 covered for 1 hour, then uncovered for 15 minutes to brown the top.
What to Serve With Shepherd's Pie
This is a complete meal in one dish with the protein, vegetables, and starch all baked together. To round out the table, a simple green salad with vinaigrette, roasted Brussels sprouts, or a side of crusty bread or dinner rolls are all great additions. For a true Irish-American pub feel, add some pickled red cabbage or sauteed kale on the side. A glass of red wine, a stout, or a hard cider rounds it out.
💡 Tips for Success
- Cut the potatoes into evenly-sized cubes so they cook at the same rate. About 4 large cubes per potato is the sweet spot for boiling in about 15 minutes.
- Start potatoes in cold, heavily salted water. Salt seasons the potatoes from the inside as they cook, which makes the final mash so much more flavorful. Salty as the ocean is the right vibe.
- Boil the potatoes while you brown the meat. Multitasking the two saves you about 15 minutes of total cook time.
- Use a cast iron skillet if you have one. You can brown the meat, build the filling, top with potatoes, and bake all in one pan. Less dishes, more flavor.
- Drain the grease from the beef before adding the sauce ingredients. Otherwise the filling tastes too greasy. A paper towel works great for blotting.
- Let the meat mixture sit while you finish the potatoes. Turning the heat off gives the flavors a few minutes to meld while you mash.
- Warm your cream and butter in the empty potato pot before adding the drained potatoes back. Warm dairy keeps the mash smooth and silky instead of seizing into gluey lumps.
- Use an immersion blender or potato masher, not a food processor. Food processors over-mix and turn potatoes into glue. Hand-mashing or an immersion blender on low keeps them fluffy.
❓ Frequently Asked Questions
Can I use store-bought mashed potatoes?
Absolutely. A 32-ounce container of pre-made mashed potatoes from the refrigerated section saves you a step. Warm them gently before spreading on top so they spread easily.
Can I use ground turkey or lamb?
Yes to both. Ground turkey makes a lighter version. Ground lamb makes it traditional shepherd's pie (since shepherd's pie technically refers to lamb). Use the same amount and same cooking method.
Can I make this ahead?
Yes. Assemble everything in the baking dish, cover, and refrigerate for up to 24 hours. Bake straight from the fridge, adding 15 to 20 minutes to the bake time since it starts cold.
Can I freeze it?
Yes. Assemble in a freezer-safe dish, cover tightly, and freeze unbaked for up to 2 months. Thaw overnight in the fridge before baking, or bake from frozen at 350 covered for 1 hour, then uncovered for 15 minutes.
What vegetables can I add?
Frozen mixed vegetables (peas, carrots, corn, green beans) are easy. Fresh diced carrots, celery, mushrooms, or even chopped zucchini all work. Saute them with the onion at the beginning.
Can I make it cheesier?
Yes! Add a layer of shredded cheddar between the meat and the potatoes for a hidden cheese pull. Or top the potatoes with extra parmesan or sharp cheddar for an even golden crust.
How long do leftovers keep?
Store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350 oven for 20 to 25 minutes until hot, or microwave individual portions for 2 to 3 minutes.
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