Shepherd’s Pie
This post may contain affiliate links. Read my full disclosure policy.
Warm up your winter nights with a comforting Shepherd’s Pie, a rich and flavorful stew topped with a layer of creamy mashed potatoes.
Shepherd’s pie is a comforting dish consisting of creamy mashed potatoes on top of a rich and bubbly stew. It originated in the UK and Ireland and is traditionally made with lamb, but in the U.S. it is more commonly made with beef (and referred to as cottage pie). While the original version is made with leftover lamb stew, modern recipes typically call for ground meat, which cooks quickly and doesn’t require leftovers.
For this version, you begin by whipping up a batch of buttery, sour cream-enriched mashed potatoes, and then you make a flavorful ground beef stew with bacon, vegetables, and wine. You can either spread the mashed potatoes over the stew right in the skillet (for easy clean-up) or assemble the layers in a separate casserole dish for baking.
Table of Contents
“This was excellent! So much better than the old school Shepard’s pie from when I was a kid. It was definitely worth the effort!”
What You’ll Need To Make Shepherd’s Pie
- Ground beef: Serves as the for the filling. Using extra-lean beef means there’s no need to drain excess fat.
- Baking soda: Tenderizes the beef.
- Russet potatoes: The key ingredient for a fluffy, creamy mashed potato topping.
- Sour cream, butter, and half & half: These enrich the mashed potatoes, making them creamy and flavorful.
- Bacon: Adds a smoky depth to the filling.
- Onions and garlic: These aromatics form the base flavor of the filling.
- Carrots and peas: Add sweetness, color, and a vegetable component to the dish.
- Red wine: Adds robust flavor and complexity to the sauce.
- All-purpose flour: Thickens the filling, ensuring it’s hearty and not too liquidy.
- Tomato paste: Provides concentrated tomato flavor, adding umami and richness to the filling.
- Worcestershire sauce: Adds a tangy, meaty depth of flavor.
- Chicken broth: Adds savory moisture to the filling.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Tenderize the Beef
Before starting with the mashed potatoes, it’s important to tenderize the beef. Place the beef, baking soda, 1 teaspoon of the salt, and 1 tablespoon of water in a medium bowl.
Mash with your hand to combine, and set aside for 20 minutes. As it rests, the baking soda raises the pH of the meat, helping to lock in moisture and making the beef tender.
Step 2: Make the Mashed Potatoes
While the meat tenderizes, place the potatoes in medium saucepan and add enough cold water just to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer, uncovered, for 8 to 10 minutes. The potatoes should be soft and fork-tender.
Drain the potatoes and return to the saucepan. Place the pan over medium heat and stir the potatoes with a wooden spoon or potato masher until they are dry and fluffy, about 3 minutes.
Remove the pan from the heat and add the sour cream, butter, half & half, and the remaining teaspoon of salt.
Using a potato masher, stir and mash the potatoes with the other ingredients until smooth. Taste and adjust seasoning, if necessary. Set aside.
Step 3: Make the Stew
Heat a large oven-proof skillet over medium heat and add the bacon. Cook, stirring frequently, until crisp, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the fat in the pan.
Add the onions and carrots to the bacon fat.
Cook, stirring frequently, until softened and starting to brown, 6 to 8 minutes. Add the garlic and cook 1 minute more.
Add the wine and increase the heat to high; bring to a boil, scraping any brown bits off the bottom of the pan, until the liquid reduces by about half.
Add the flour and stir until dissolved.
Add the reserved ground beef mixture, tomato paste, and Worcestershire sauce.
Continue cooking over high heat, breaking the meat apart with a spoon, until the meat is no longer pink, about 5 minutes.
Add the chicken broth and bring to a simmer. Reduce the heat to low, and cook, scraping any brown bits from the bottom of the pan, until thickened, about 2 minutes.
Add the thyme, pepper, peas, and reserved bacon.
Cook to warm the peas, then taste and adjust seasoning, if necessary.
Step 4: Assemble & Bake
Dollop the mashed potatoes evenly over the filling.
Use a rubber spatula to spread evenly all the way to the edges of the skillet.
Drag a fork across the top to make ridges.
Place the skillet on a baking sheet or large sheet of foil to catch any drips. Bake until hot and bubbly, about 30 minutes. (For more color, turn on the broiler and broil for the last 5 minutes, or until the top is golden.)
Sprinkle the Shepherd’s pie with chives and serve.
Frequently Asked Questions
You can prepare Shepherd’s pie partially in advance. The stew portion can be made several days ahead and kept refrigerated. Before assembling the pie, simply reheat the stew, adding a bit of broth if needed to adjust the consistency if it seems dry. However, for the best results, the mashed potatoes should be prepared fresh, right before assembling and baking the pie. This approach ensures the topping is creamy and the filling is flavorful and moist.
Yes, as mentioned above, ground lamb is the traditional choice for Shepherd’s pie and would work beautifully here. For a lighter version, you can substitute ground chicken or turkey. When using meats other than beef, you can omit the step of tenderizing with baking soda.
Shepherd’s pie can be stored in the refrigerator for up to 4 days. Ensure it’s covered tightly with plastic wrap or store in an airtight container. When you’re ready to enjoy it again, simply reheat it in the oven or microwave until warmed through.
You May Also Like
Shepherd’s Pie Video Tutorial
Shepherd's Pie
Warm up your winter nights with a comforting Shepherd’s Pie, a rich and flavorful stew topped with a layer of creamy mashed potatoes.
Ingredients
- 1½ pounds 90% lean ground beef
- ½ teaspoon baking soda
- 2 teaspoons salt, divided
- 2½ pounds russet potatoes, peeled and cut into 1-inch chunks
- ¼ cup sour cream
- 5 tablespoons unsalted butter, cut into 1-in chunks
- ¼ cup half & half
- 4 oz bacon, diced (about 3 slices thick-cut bacon)
- 2 medium yellow onions, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 1 cup red wine
- 2 tablespoons all-purpose flour
- 3 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1½ cups chicken broth
- 1 tablespoon chopped fresh thyme
- ½ teaspoon freshly ground black pepper
- ½ cup frozen peas
- 2 tablespoons finely chopped chives
Instructions
- Preheat the oven to 375°F and set an oven rack in the middle position.
- Place the beef, baking soda, 1 teaspoon of the salt, and 1 tablespoon of water in a medium bowl. Mash with your hand to combine. Set aside for 20 minutes.
- While the meat tenderizes, place the potatoes in medium saucepan and add just enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer, uncovered, until the potatoes are soft and fork-tender, 8 to 10 minutes. Drain the potatoes and return to the saucepan. Place the pan over medium heat and stir the potatoes with a wooden spoon or potato masher until they are dry and fluffy, about 3 minutes. Remove the pan from the heat and add the sour cream, butter, half & half, and the remaining teaspoon of salt. Using a potato masher, stir and mash the potatoes with the other ingredients until smooth. Taste and adjust seasoning, if necessary. Set the mashed potatoes aside.
- Heat a 12-in oven-proof skillet over medium heat. Add the bacon and cook, stirring frequently, until crisp, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the fat in the pan. Add the onions and carrots to the bacon fat and cook, stirring frequently, until softened and starting to brown, 6 to 8 minutes. Add the garlic and cook 1 minute more. Add the wine and increase the heat to high; bring to a boil, scraping any brown bits from the bottom of the pan, until the liquid is reduced by about half. Add the flour and stir until dissolved. Add the reserved ground beef mixture, tomato paste, and Worcestershire sauce; continue cooking on high heat, breaking the meat apart with a spoon, until the meat is no longer pink, about 5 minutes. Add the chicken broth; bring to a simmer, reduce the heat to low, and cook, scraping any brown bits from the bottom of the pan, until thickened, about 2 minutes. Stir in the thyme, pepper, peas, and reserved bacon, and cook until the peas are warmed through. Taste and adjust seasoning, if necessary.
- Dollop the mashed potatoes evenly over the filling. Use a rubber or offset spatula to spread the potatoes evenly over the stew and all the way to the edges of the skillet. Drag a fork across the top to make ridges. Place the skillet on a baking sheet or large sheet of foil to catch any drips and bake until the filling is hot, the topping is lightly browned, and the edges are bubbly, about 30 minutes. (For more color, turn on the broiler and broil for the last 5 minutes, or until the top is golden.) Sprinkle with chives and serve.
- Note: If you don’t have an oven-safe skillet, you can transfer the meat mixture to a 2.5-qt casserole dish and then spread the mashed potatoes overtop.
- Make-Ahead Instructions: The stew portion of the recipe can be made several days ahead of time and refrigerated. Before assembling the pie, reheat the stew, adding a little broth if necessary if it seems dry. The mashed potatoes should be made right before assembling and baking the pie.
Nutrition Information
Powered by 
- Per serving (6 servings)
- Calories: 650
- Fat: 33 g
- Saturated fat: 15 g
- Carbohydrates: 50 g
- Sugar: 7 g
- Fiber: 5 g
- Protein: 33 g
- Sodium: 1243 mg
- Cholesterol: 122 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Awsome recipe! First, but definitely not the last time I’ll make it.
I made this with lamb (and threw in some froz corn) and it was absolutely delicious!
Delicious and easy recipe. The recipe is technically a cottage pie (beef); a shepherd’s pie is traditionally made with lamb, which is what I used (and simmered on low with a lid for a couple of hours as I always do with minced/ground meat) and put cheese on top before the bake. Yum!
I was really apprehensive abt this recipe as the ground beef is not browned/added at the beginning. But, it turned out great. I love Jen’s recipes. So, I decided to follow the recipe as written. However, I added some fresh green beans and corn because I love them in my cottage pie with the mash and gravy. I also had some shredded gruyere and gouda which I added to the mashed potatoes.
The only thing that I’d warn ppl abt is the thyme. If you are using dried thyme, I recommend using 2/3 of a teaspoon or less. I used abt 3/4 Tsp because I made a double recipe. It was too much and took over the flavor of the gravy.
This was a welcome recipe for St. Patty’s day in my house. We opted for Shepard’s Pie instead of Corned Beef and Cabbage this year. The one dish meal is very delicious with a juicy beef and wonderful mashed potatoes on top.
Not very good
This recipe is incredibly delicious. It took longer to make than the instructions said, as there is a fair bit of prep, but totally worth it! Next time I would make the stew portion in advance and then finish it when I want to serve it. I WILL be making this again!
Made this and it is delicious. Had to make a couple small changes do to what I had on hand. Added some red bell pepper and did not have any tomato paste. Will be making it again.
Oh also used venison for the meat.
Thanks for sharing.
Made this recipe for Pi Day and it was a huge hit for the whole family! Will definitely make it again. Very flavorful. Clear easy to follow directions were appreciated!
Made this for pie day and it was a hit! I added celery, too, as a personal touch.
I will be making this this weekend but will be leaving out the bacon( I don’t eat pork) and will use ground beef as I will never eat lamb. I have both of Jen’s cookbooks, and have made a good 50 recipes, and we have never been disappointed, whether it’s a main dish, salad or dessert. Thank you, Jennifer!!
This is my 4th time making this dish. It has become a fan favorite. The layers of flavor are amazing. I add a little rosemary to the stew but otherwise exact to the recipe. A great winter meal to warm the soul. Thank you Jen, for another great recipe!
Lon
I will totally leave out the bacon next time, totally unnecessary. Mashed potato recipe was very bland but I followed it to a T against my better judgment, because I don’t like to make changes to a recipe I am making for the first time. (I’ve made mashed potatoes before, but not shepherds pie). Potato’s definitely needed more salt and butter, may be a little shredded cheddar cheese melted in, and more sour cream. Next time I make shepherds pie, I would cook the onions and carrots in butter or plain canola oil then continue with the rest of the recipe. Lastly, the thyme flavor was overwhelming I would maybe use a quarter of the recommended amount from this recipe.
I’ve tried 6 times to leave my rave review and keep getting frozen out of the site. This is it – fabulous! Weak in the knees wonderful!
Delicious! I used lamb because that’s my preference—and I’m Greek 😉 I also didn’t have any red wine so I just used broth, and I cheated with a family size container of Bob Evans mashed potatoes. Absolutely wonderful!!! A perfect one-dish meal for a cold winter night. Thanks, as always, Jenn, for sharing your fantastic recipes!
Fantastic! Used apple juice in place of wine. No leftovers….!
Hi, thanks for posting! When dolloping the taters on the base, I used the edge of the rubber spatula to chop and vibrate the yummy mashers out to the rim. Hope that makes sense.
SO YUMMY!! Followed the recipe exactly. Perfect for our winter days. Thank you so much for another delicious meal!!
This is not a shepherds pie, this is a cottage pie as this is made with beef and not lamb.
Is the recipe bad or are you just critiquing the name?
Touché! But I make it when we are in our Cottage so I’m fine with the name(:
How would you recommend freezing this recipe!? Or do you think it would freeze well??
I made this recipe and my hubby said it was the best shepherds pie he’s ever had! We want to prep it in the freezer for when we have a newborn in March!
Hi Jenn, so glad you and your husband enjoyed this! I don’t think the mashed potato portion of this will freeze well, but you could make the filling ahead and freeze that. Enjoy your impending arrival! ❣️
Another stellar recipe that did not disappoint. Followed exactly and ended up adding extra potatoes to cover the top. Absolutely delicious. Will be making again & again. Thanks much!!!
Can I use Guinness instead of wine and half ground lamb/half ground beef?
Yes and yes – enjoy! 🙂
Needed to repurpose my left over Mashed Potatoes from Thanksgiving, so I decided on Shepherd’s Pie. This site is my GO TO for new interesting recipes, and this one does NOT disappoint. ABSOLUTELY DELICIOUS. I actually made a series of mini pies instead of one big skillet, so I could eat some, freeze some and share some. This recipe is definitely a keeper!
Made this last night with leftover leg of lamb that I chopped up small. Other than that followed the recipe to a t and it was delicious! We will add it into the rotation for sure!
Made this last night and it was fabulous. I do think next time I will just put one cup of chicken broth in to see if it holds together a little better. Put the whole frying pan in the frig over night and it was easy to cut portions for out next meal and freeze them. They held together perfectly.
For people wondering – I left out the bacon and wine and this recipe still kicks ass! The potatoes were so perfect, I added some grated parmesan at the end and they were gloriously crispy. Leaving 5 stars partially to counteract all of the unhinged nitpickers complaining that Shepherd’s Pie uses lamb.
I love your recipes but needed to comment on this one. My husband is from England and loves Shepard pie. I have made this dish on a number of occasions with various recipes. I tried your recipe, but I have an issue with the amount of animal fat left in the final dish. Between the bacon fat that is used to cook the onion and carrots, and then the ground beef fat, it is way too greasy. Because your recipe suggest browning the ground beef and adding the tomato paste at the same time, there is virtually no way to drain off any fat. By the time I was done cooking the ground beef portion of this dish, I was personally grossed out with all of the fat content left in the pan. You can’t see it but it’s there. I finished the dish (too late to make changes), but I would suggest browning the ground beef, drain, then continue on. I’m no cooking expert, but in my opinion, any recipe with ground beef should also include a step to drain the fat before moving on. Personally I couldn’t eat it because I knew how much unhealthy portions were in the dish. Other than that, the recipe is a good and a staple for Shepherds Pie.
Is there a chance you didn’t use 90% beef as recommended? I didn’t find it greasy at all.
Another GREAT recipe! TY Jenn!!!
I agree with Christine Mine was not greasy in the least, actually very little and just delicious!
Cottage pie beef, shepherds pie lamb.
Great recipe that evolved a little bit in our making of it. Had never heard of tenderizing ground beef before, interesting….Added cremini mushrooms, mushroom ‘dust’ (dried varietal mushrooms ground), added garlic powder and onion powder. Meat filling extremely flavourful! Added additional S&P to suit our tastes. The inclusion of wine and bacon really did add alot of flavour, you don’t taste the wine once it’s cooked down by half. Fortunate to live in the Maritimes and the mashed potato topper was delicious. Shredded gruyere makes for a tasty finish… Highly recommend this recipe and tweak it to your own tastes if you wish.
Made it tonight and it was not traditional shepherd pie but the wine and bacon took it over the top. We ate the whole lasagna pan sized dish. I shared some with my neighbor. Whatever cottage shepherds and to each their own. You know what you love and are used to tasting. You can’t be negative about this recipe. Loved the bacon bits the most!! Thank you for sharing this delicious recipe. 😋
In the uk shepherds pie is made with lamb and cottage pie made with beef. I’m almost 50 and that’s how my Grandma always referred to them 😊 both born and bred in uk 😊
I made this last night and have a few comments of things I would differently. I read and re-read the recipe wondering if you suggested draining the fat from the cooked ground beef anywhere and I didn’t see it. So I very reluctantly went along without draining it but it stuck in my mind as kinda gross. Between the bacon fat and the ground beef fat from a pound and a half of meat…that’s a lot of fat. The end result was fine and my husband ate it, but I couldn’t eat it which is a shame because there is so much of it. I couldn’t get over the visual of all that fat sitting in it. Can you help me understand why the fat isn’t drained? I am a decently experienced cook and have not seen too many recipes that don’t drain ground beef fat. What’s the thinking behind it? I presume it’s for the flavor?
Hi Angela, I use 90% lean ground beef in this recipe, which I find does not need to be drained. However, if you prefer draining it, that is perfectly fine. Hope it turns out better for you next time!
Made your shepherds pie recipe this week. I never write reviews, but this deserved an applause.
I never review any recipe that I have tweaked, and I did not do that to this one.
This recipe is absolutely delicious. Moist tender, flavourful filling. The red wine makes the gravy, and you don’t taste the wine. Also the mashed potatoes are creamy but still hold their shape so that the pie when does not look like mush . This is a 5 star. I am getting rid of my old shepherds pie recipe