Shepherd’s Pie
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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.
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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
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- 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.
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This recipe turned out great! My entire family loved it. I didn’t change anything and would make it again. Thanks for another great recipe!
I made this for my fiance and I, absolutely don’t alter the recipe! The first time we made it we replaced the beef with turkey, it was ok but not outstanding. Then I made it with beef and he just kept wanting more, this recipe much like her others are mouth watering! Based off of other recipes we have found here we added her book to our registry.
This will 100% be my go to shepherds pie recipe from now on! I don’t think I added enough flour to thicken it up properly as it ended up sorta all a big mush in the end haha but it was so delicious!!
it was sooo goood. My husband said – it was the best shepherds pie I have ever had. (and he has to eat out a lot due to work travels)
I made this for St. Patrick’s Day this year as an alternative to the usual Corned beef/cabbage. There is a depth of flavor to this recipe that makes the outcome very tasty. We are a low-carb household, so I skipped the mashed potato topping (even though it looks delicious). I served a cauliflower mash on the side for me and my husband melted cheddar cheese over his portion (he puts cheese on EVERYTHING). I will make this again and it won’t need to be an Irish holiday.
Comfort food at its’ best! I doubled the meat portion of the recipe and froze it. Tonight I only have to prepare the potatoes and bake. Love that! The recipe is flavorful and so delicious. My husband enjoyed leftovers, too. Definitely a winner. Thank you, Jenn!
You hit it out of the park again Jenn! This was simply delish! I did add some thick cut diced bacon to the dish, and sprinkled with cheese on top. It got RAVE reviews! I can’t wait for you to come out with another cookbook. You are always my “go to”! Thank you again for another wonderful recipe!
I made this exactly as stated and it was absolutely delicious. Our new favorite meal.
After reading the reviews, I prepped everything in the morning – a true ‘mise en place’. This Sheperds Pie was absolutely delicious! It was truly easy to make and a real treat. Thank you!
You did it again, Jenn! This shepherd’s pie is so delicious. I made a few substitutions: I only had 1lb. beef so I reduced the baking soda and subbed 5 oz. chopped shiitake mushrooms and 2 chopped celery ribs to make up for the shortage. I made this in my cast iron skillet. The stew is to die for, and your mashed potatoes on the top are incredible. My 2-year old and mother-in-law both enjoyed it thoroughly! Will surely make again; and thank you for your handy tips regarding baking it on a cookie sheet so it catches the spills. This will keep well for days!
Hi Jenn, my husband and I have gotten tired of corned beef for St. Patrick’s day so I decided to make your Shepards pie.
It was delicious!! We both loved it. I tried a Shepards pie recipe probably 25 years ago and didn’t like it at all. So, I was skeptical. Your recipe was delicious. My husband wants it in our regular rotation. Thank you so much.
Made this today for St. Patrick’s Day—it was crazy good! Jenn for the win again!
I made this last night and it was perfect! It does take some time and there are a lot of steps, but overall super simple. I can’t wait to have the leftovers for dinner tonight. Happy St Pattys!
Just submitted a question about using lamb – THEN saw your response to the same question, so don’t worry about responding to mine. (Sorry! Thought I’d read thru all the questions. Anyway, I’m going to make it with lamb and without the bacon as you suggested (in mini-gratin dishes for individual servings). Will let you know how it turns out. Thanks.
I’m looking forward to make this tomorrow. Can I substitute pancetta for the bacon?
Sure, Grace – I’ve made this with pancetta and it works well.
This was simply delicious! I will definitely be making it again.
This is such a good recipe and I did not even add bacon this time. I am a lazy(tired) cook (getting up there in years) and even used instant potato flakes and it still was delicious! My husband loved it just as much as I did. I plan to add this recipe to our rotation.
So glad you enjoyed it, Sarah! 🙂
This recipe looks so delicious. Was wondering if you could recommend a substitute for the worcestershire sauce (to accommodate someone with a fish allergy)? Or would it be best to just omit it and not use anything else? Thanks!
Hi Emily, It’s fine to just leave it out — you won’t miss it.
I have made several shepherd’s pies and this is one of the best for sure. Will definitely make it again.
This was a huge hit with everyone from my 16 year old son to my 80 year old mother. I made it exactly as written except for using Yukon gold potatoes. Definitely adding this to the rotation! Thanks for another great recipe.
Excellent! I’ll admit that while at university, I made shepherd’s pie with canned tomato soup and green beans topped with instant mashed potatoes so I wondered how it would taste if made properly 45 years later. This dish was so worthwhile and delicious! I will make it again.
When I showed my husband the picture of the Shepard’s Pie, he was less than enthusiastic. He thought it looked like pot pie. I made it anyway, and he loved it! He said, please make that again. It was wonderful. Little time consuming, but worth it. Leftovers heat up very well. Love your recipes!
This was my first Shepard’s pie to make or eat and it was wonderful! Thanks Jenn! Like all of your recipes I have tried, it was easy to understand and absolutely delicious!
I have made Shepard’s Pie many times and even played around with creating my own recipe for this dish. After loving Jen’s beef stew, I decided to give her recipe a try. This recipe is by far the best Shepard’s Pie I have ever had. The rest of the family agreed. The steps for putting this one together are a little different since you do not brown the meat first. I had to double check the recipe to make sure I got that step correct. It takes a little longer to make this one, but I will be throwing all my other Shepard’s Pie recipes out.
Hey Jenn, made this recipe yesterday…amazing. The only change I made was to use cornstarch instead of flour. The baking soda method was new to me. The beef was melt in your mouth. Can I use this baking soda method when making meatballs? If so, can I use it if I use beef with veal for meatballs? Thank-you for all your wonderful recipes & taking the time to answer questions.
Hi Debbie, Glad you enjoyed it! I’ve never tried the baking soda trick with meatballs, as breadcrumbs/cheese/eggs are usually added, which makes tenderizing unnecessary. I don’t think it’d hurt though if you wanted to give it a go.
I just made this and it was wonderful! The sauce is rich and tasty and the potatoes are extra good because of the sour cream. The technique of using baking soda to tenderize the meat really works. I followed the recipe as written except for adding 1 c. of chopped mushrooms and 1/2 c. of chutney. Perfect!
I can’t get access to fresh thyme. If I sub dried thyme will it be okay? & how much?
Thank you so much Jen I’m looking forward to making this!
Sure, Penelope, I’d suggest 1 teaspoon of dried thyme. Hope you enjoy! 🙂
Amazing flavour. Best shepherd’s pie we have eaten. My husband was disappointed when he opened his lunch and saw shepherd’s pie because he usually takes hp sauce to put on it. He did not need it because your recipe was bursting with flavour.
Perfect comfort food for a Sunday evening. Made as written except made the potatoes with a 1/3ish cup of sour cream, 3T butter and 2T of 1% milk. It filled my 12″ All-Clad skillet to the top and I am glad I put the recommended cookie sheet under the pan in the oven because it did bubble over a bit. Note; there are only 2 of us and we have about 3 servings leftover which is not a bad thing since I expect it will reheat nicely and make an easy weeknight meal.
Takes a bit of time and effort, but so worth it! Will definitely be making it again.
Absolutely loved this recipe! Shepherds Pie… yum 😋
Hi Jenn this recipe looks amazing can’t wait to try. I’m wondering if I can substitute the regular potatoes with either purple potatoes or sweet potatoes?
Btw your recipes are amazing!!!!
So glad you like the recipes, Moej! I think that both purple potatoes or sweet potatoes will work here, although I’m not sure how aesthetically pleasing the dish will be with purple potatoes. I’d love to hear how it turns out if you try it with one of these!
I was so happy when this recipe came up in my e-mail as Jenn’s weekly share and have been looking forward to making it for the last few days. It did not disappoint! As always, the instructions were clear and easy to follow. Loved the flavor of this dish and will definitely be making it again. I may double the meat portion of the recipe in the future because I preferred it to the mashed potatoes, but that is just preference of course 🙂 Thanks for another great one Jenn! Please keep the dinner recipes coming.
Jenn your recipes are always fabulous. Just made Shepherds Pie and it was wonderful. Thank you for sharing all of your recipes and your book is a treasure. They made great Birthday gifts for my friends who enjoy cooking!
Jan Hahn
❤️
I made this and it was delicious. I would call it a Cottage Pie.
I was surprised to see it’s almost identical to The Shepherd’s Pie everyone loves that I’ve been making for years. The only difference is I use lamb, I don’t use the bacon, and I use fresh rosemary (about a heaping teaspoon) instead of thyme. I also like to sprinkle some raw diced onions on top of the mixture before adding the potatoes. I think it adds a nice texture and flavor.
Thanks for all your wonderful recipes. Some, like your beef stew, have become my favorites!
My 5 year old tried really hard not to like it. It was not what he requested for dinner. He ended up eating 3 servings and asked if I could make it again. Another tasty recipe!
Jenn,
I’ve been searching for a good shepherds pie recipe and this looks like the real thing. Can’t wait to try it!
Hi Jenn,
This looks fabulous, can’t wait to try it. Would I be able to make it and cook it in a cast iron skillet instead of metal like pictured? Perhaps less time in the oven? Thanks!
Sure, Ellen – cast iron should work beautifully. I think the cook time will be about the same.
It’s in the oven and smells heavenly. The Mr. is hanging around the kitchen and asking when it will be ready. I cheated and used instant mashed potatoes because that’s what I had, but I did use half and half and sour cream. Another winner from Jenn!
Traditionally Isn’t
“Shepard’s Pie “meant to be lamb and it’s Cottage Pie that is beef??
Yep – that is correct! I mention in the recipe intro that nowadays you’ll often find Shepherd’s Pie with beef. 🙂
I am so glad you shared this recipe! We love Shepherd’s Pie. I’ve tried a few and can tell that your version will become our family favorite. (Same as with all your recipes.) Beautiful photos, clear and trustworthy directions. Thank you, Jenn!
Hi Jenn,
Looking forward to makng this dish. You recommend an ovenproof skillet – what difference can I expect if I use a ceramic baking dish? And would you recommend a wide shallow baking dish vs. a deeper one?
Thanks!
Hi Mary, I’ve made it both ways and there is no difference — just less clean up with the skillet. I recommend a 2.5-qt baking dish, preferably wide and shallow.
Good morning
We are trying to cut back on beef
Would it be ok to use ground turkey?
Thank you
Sure, Marci, it won’t be quite as flavorful, but it will definitely work. I’d love to hear how it turns out with the turkey! 🙂
Also, Marci, if you’re using turkey, you can skip the baking soda/tenderizing step.
For those of us that are not taking cooking 101 could you please post the ingredient list.
Hi Jessie, It sounds like you are just looking at the portion of the page that has the pictures with some instructions underneath. If you scroll down a bit to under the pictures, you’ll find the full recipe. Alternatively, at the very top of the page, to the right of the recipe name, you’ll see an icon that looks like a notepad – if you click on that, it will take you directly to the recipe. Hope that clarifies!
This looks delicious! Do you think it would freeze well? I try to double and freeze portions when possible for extra busy nights. Thank you!
Hi Jamie, I don’t think the assembled pie would freeze well because of the mashed potatoes on top, but I do think you could double the meat mixture and freeze half of that. Hope that helps! 🙂
Wondering if this could be made without wine? Would you use more broth to compensate?
Thanks
Yes, Heather, more broth would be fine in place of the wine (so you can go right from the step where you saute the garlic to adding the flour). You’ll only need an additional 1/2 cup of broth instead of a full cup as you’ve skipped the step where you reduce the wine. Hope you enjoy!
If you were to prefer lamb, could you substitute it directly for the beef? Would the tenderizing still be necessary? Would the bacon still be good?
Sure, Jody, lamb would work here. You could skip the tenderizing step and the bacon (lamb is so flavorful that I don’t think the bacon is necessary). Please let me know how it turns out if you try it!
I am really looking forward to trying this recipe. I can tell it will be delicious. I have never heard of this method of tenderizing ground beef. Can other cuts of meat, such as stew beef be tenderized using the baking soda, salt and water prior to cooking?
Hi Gloria, I don’t use this on anything but ground beef, but sometimes it’s done in Asian cooking. Just sprinkle the baking soda on for 20 minutes then Rinse it off. It’s best for cuts of meat that need tenderizing. Hope that helps!
My mother’s best friend is British and her shepherd’s pie is ground beef, peas, and a gravy made with bovril thickened with cornstarch. It is delicious and super fast to make. I am looking forward to trying your recipe as I (and my family and friends) have loved all your recipes I’ve tried.
Your recipe was delish! Definitely added to my kitchen.
I haven’t made this yet, so I’m not criticizing, just curious – – This is a beef recipe, so why use chicken broth instead of beef broth (preferably low-sodium)?
Hi Steve, You could honestly use either here (vegetable broth or low-sodium beef or chicken broth would work, too). I don’t have a good reason for selecting chicken broth, other than it’s what I typically always have in my cupboard. Hope you enjoy it if you try it.
Working my way through your fab cook book. How do I print shepherds pie? I am a Brit and this looks like my Mum made? Sally h
Hi Sally, thanks so much for purchasing the cookbook! , To print a recipe, look in the upper righthand corner of the box that contains the full recipe – you’ll see an icon there that looks like a printer. Select that and it will open the box with printing options. Hope that helps and that you enjoy the shepherd’s pie if you make it! 🙂
Jen, this looks delicious and I intend to make it, but wondering how you think it would work with your fabulous pureed cauliflower on top in place of mashed potatoes?
Hi Karen, I thought about trying that, too, but worried that the cauliflower purée wouldn’t be thick enough to hold up over the stew. But you you could definitely serve it “deconstructed” with the meat and purée side by side — that would be delicious.
Just made this with pureed cauliflower on top instead of mashed potatoes and it held up in the oven just fine! Love the recipe, super tasty!
Good to know, Susan. Glad you enjoyed it!