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 is a good recipe that would be even better with lamb. And with more Worcestershire. Otherwise, it’s great!
I am allergic to mammalian meats. Could I make this with ground turkey or chicken?
Sure, either will work but you won’t need to treat it with baking soda first. Hope you enjoy!
I understand that if using ground turkey one can skip treating with baking soda. Should I still use 2 teaspoons of table salt in total?
Yes, you should still use 2 tsp. of salt. Enjoy!
I had been making R.Ray’s sheperds pie, but decided to try a different style. This was also the first time my new bf had mashed potatoes made by me, and he declared, they are the best he’s ever had. So, thanks for that!! Pie turned out fabulous!
So good. I’ve made this recipe several times and always a hit! Highly recommended!
Just made this for our first night in our new home during a snow storm and it was fantastic! Perfect meal for a snowy night! I definitely suggest using the broil setting after you’re done baking to give it a little color on top. Can’t wait to make this again!
Great recipe for shepherd’s pie. My husband is Welsh and said this recipe is better than his mother’s recipe. This recipe is now a staple when we crave comfort food.
If I use ground lamb do I still need to do that baking soda step? I can’t wait to try this recipe! Thank you!
Hi Lorie, you can skip the baking soda step with the lamb. Hope you enjoy!
This is delicious – I especially like the addition of bacon!
My family and I love this version of shepherds pie! I didn’t have any read wine the last time that I made it and I substituted 1/4cup balsamic vinegar and 3/4cup chicken broth. It turned out great! The vinegar added a little acidity. My husband said he actually preferred it this way! We love your recipes Jenn!
So nummy! Homemade, homey goodness!! Thank you for sharing!!!
Don’t mistake this as your elementary school lunch room version. Follow the recipe exactly, the wine and takes it over the top. Excellent!!
My family always requests Shepherd’s Pie and I have made it over the years. This recipe, however, takes it to the next level of ultimate comfort food. Try it this winter. Make a second one to have handy in your frig. You will be glad that you did!
Love this shepherd’s pie! I always double the recipe and make freezer portions for my mom and father-in-law who are both widowed. They both say it’s the best they’ve ever had. Thank you for another wonderful recipe!
You may want to update the name of your dish to “Cottage Pie”! Since you have added beef and not lamb to this pie it is considered a Cottage Pie. A Shepherd’s pie is made with lamb (hence the word “Shepherd’s”). Thought you may like to know this bit of information.
I would like to try your recipe for the Cottage pie though.
This was a fabulous dish that was enjoyed by everyone. Next time I will make the stew the day before so it has time for all the flavors to mix completely.
This is the best shepherds pie recipe. I usually make it without bacon since I don’t keep it on hand. The mashed potatoes are so good that I now use this recipe whenever I make mashed potatoes as a side. Thanks for many great recipes Jenn.
This recipe is absolutely delicious, it has become one of my favorites. It’s easy and failproof. I make my own vegetarian version by substituting the meat with boiled Puy lentils and mushrooms. Sometimes I add leeks too.
I made this shepherds pie for dinner tonight. Followed the recipe pretty closely, which is really an accomplishment for me. The finished meal was very tasty. I think one of the best features is that just about every ingredient is something that I keep on hand. That is what I appreciate about the recipes on this site, they are manageable and easy to follow. When a recipe has too many ingredients or too many steps, I will usually pass it up and move on to another recipe. That hasn’t been an issue here.
What a delicious Winter night’s meal! I’m so glad I made this recipe! The
Shepard’s pie of my childhood was my most reviled meal. With 5 siblings, everything was stretched. The old shepherds’s pie was made up of old, past it ends of meats & instant mashed potatoes!
Thank you for this delicious redux!
I have made many of Jenn’s recipes but this remains my all-time favorite. The flavor is just wonderful and everyone I’ve made it for loves it. Highly recommend!!!
I made this last weekend. The baking soda idea was great. I put it in two small casseroles and froze one. We ate the other one and it was delicious. I enjoy your recipes.
I had actually made this a month ago and didn’t write a review. Anyways it was so easy and fast to make and it was delicious! It is usually made with lamb meat so I substituted lamb instead of beef and it was phenomenal. You should definitely try it!
Delicious as usual Jenn. Loved the depth of flavor. This recipe is in the rotation.
This was my first attempt at one of my favorite dishes (usually in a pub) and it did not disappoint. My proof. My wife, who is Columbian, (I am German-American) has never even heard of Shepherd’s Pie loved this recipe. My one (1) year old loved it too.
For me, I’ve finally, finally found a chef that makes cooking fun again. I am off to make the quiche next. If you love to cook and love Shepherd’s Pie, I highly recommend this recipe.
All the best to the Chef,
KW from Texas
Best shepherds pie recipe I have tried! Made some slight variations Extra peas, carrots more broth no wine. Fantastic!
This was delicious. Next time I’ll definitely double the recipe and freeze one for later!
Absolutely delicious rib sticking meal. When I make mashed potatos I use buttermilk as the liquid. Makes the most amazing addition to them!!!
Great Dish for a cold winter day. I put potatoes on half way through bake time.
This is a family favorite. Since it takes more time to prepare, I always make two and freeze one. Thanks for another great recipe!
Whenever we have leftover mashed potatoes, I make this. It’s so very tasty and inexpensive and will get your kids to get some veggies in their bellies.
This takes SP in a whole new direction. I have made a few in my day, but this is the best version! I added parmesan cheese to the mashed potatoes. The sauce is delish!
This was fantastic. Glad I decided to make a double batch and freeze one for when we have company. A garden salad and crusty bread completed our meal. Thank you.
This was delicious! A very rich spin on a staple dish. I can’t wait to prep a few of these and pop them in the freezer. This dish takes a little longer to prep but it’s well worth it.
The best shepherds pie I’ve ever made! Your recipes never fail me Jen!
WOW… This is the best Sheperd’s Pie I have ever made. Throwing out all other recipes, this is the GOLDEN TICKET to Sheperd’s Pie. Thank you Jenn for all your fantastice recipes :).
Hi Jen,
What a great recipe and a family favourite! The dish has excellent flavour, texture and appeal! So glad I found this one. Made it last week and is my hubby’s all time fav! Now my one and only go to Shepard’s Pie! Thank you.
At last!! The perfect Shepherd’s pie recipe. My search is finally over. Thank you, Jenn, for finding, perfecting and sharing the very best of all recipes with us.
This is absolutely delicious and quick to make. To make it even easier to prepare I often use Bob Evans mashed potatoes instead of making my own. This is another winner from Jenn. I have to admit I love every recipe I made of hers!
My husband can’t eat white potatoes so I’m thinking of trying this with sweet potatoes. How do you think it would turn out? Would you adjust the sour cream and half and half and seasonings on potatoes?
Hi Stephanie, I think you can use sweet potatoes with no other modifications. Please LMK how it turns out!
This shepherds pie turned out beautifully. Perfect on a cold winter day.
So I suggested we have shepherd’s pie earlier this week to my wife. She was not overwhelmed with the choice, but she went with it. When she bit into this meal, her eyes lit up, The best we have ever had. I (we) have fallen in love with this website. I have a goal of making every recipe on here and am slowly making my way through them. Every one has been off the charts! Thanks you so much Jenn and please keep sharing!
This Shepherd’s Pie recipe was so flavorful and delicious. It even appealed to family members who typically “don’t like casserole dishes”. We loved the richness of the sauce and all of the veggies in the meat. To add a little more veggies to the dish, I made cauliflower mashed potatoes. It also froze beautifully. Thank you for this great recipe; we’ll be making it again soon!
This is the ultimate winter comfort food meal. I’ve made this with ground beef and ground elk and it is delicious every time. The only adjustment I make is to the seasoning as we like additional pepper and garlic plus I add salt to taste. My entire family loves this with the only problem being not enough left overs!
True comfort food. This is a great version of shepherd’s pie. I have had success freezing the meat base. I defrost and heat and then add the potato topping. Makes for a fast weeknight meal. Thanks for another great recipe.
Great recipe! Has become a favorite for family & company. Can prepare ahead & pop in oven when friends arrive. Perfect as is, but When I am in the mood to cook a bit healthier, I eliminate the Bacon & add a cup of chopped mushrooms…just as good —even subbing Ground Turkey. Yum.
Thousands of Shepherd’s Pie recipes exist. I might have tried them all. And now, THIS is the one for ever more. The balance of flavors and sauciness is just perfect. Easy to make from these simple instructions and easy to have the ingredients on hand, it’s also one of those recipes to pull together pretty quickly when unexpected people or hunger strike. Easy to make even with everyone piling into your kitchen to chat!
We LOVE this recipe. I made it first because after my husband had a trip to Scotland that’s all he talked about. After I made it he now talks about this to everyone. Thank you for having it and sharing with all of us. It is delicious
This recipe is now a regular in my rotation. It tasted as good as it looked. My whole family loved it and we ate leftovers for days. It looked like it may be difficult to make but all of the photos of the steps made it so easy.
The best shepherds pie recipe ever! Even my picky eaters gobbled it up! I left out the onions (again, picky eaters!) but otherwise made the recipe as is. Making it and baking in the same skillet saved on cleanup, which is always a good thing. Will definitely be making this again soon.
I don’t much care for Shepherd’s Pie, until today that is! Wow is this tasty and it was a huge hit with my family. I followed the recipe and it was deliciously perfect. I can see this becoming a regular dish around here…with your incredible Caesar salad. Thank u!
Michelle (Saskatoon, SK Canada)
I forgot to rate it…definitely 5!
Hi All. Hi Jenn…
for anyone reading reviews, I can’t encourage you enough to make this Shepherds Pie!!!! Your family & friends will be more than appreciative!
This is everything you want it to be: comforting, satisfying, excellent. Not only is this fun to make, it’s so good, and there’s a sense of satisfaction that comes from creating a dish like this one. I’m making this again for an upcoming potluck, and know everyone will be enjoying this as much as we are!
Thank you
Thank you Jenn💕
We have all made Shepherd’s Pie but this was in a class of it’s own!
The only change was what I baked it in, a casserole dish 🙂 My family loved it! I make extra mashed potatoes when having a big dinner, like say, Christmas then reheat them and whipped them with milk. Loved, loved, loved!!
I was hopeful that you would include the LAMB version of Shep’s Pie. Americans have forgotten that there is other meat than hamburg. Would you include your rendition of Shepherds pie? Something butchers are offering occasionally is a lamb and hamburger mix which makes a wonderful burger instead of lamb chops.
Really delight in making the Beef Stew recipe. I cut it in half and half and have a nice meal several times for the week. Thanks!
Hi Abigail, You can actually use lamb here if you prefer. You can skip the tenderizing step as well as the bacon (lamb is so flavorful that I don’t think the bacon is necessary). Enjoy!
Jenn, this is WONDERFUL! Absolutely delicious. There are only two of us and so we have three meals. Tomorrow we’ll have the repeat performance and another meal of stew only is in the freezer. This is so savory and comforting, and the sauce is craveable. Your recipes are always scrumptious. A Few Favs: beef stew, chicken piccata, chicken Marsala, quiche Lorraine, shrimp scampi, pie crust, French lentil soup, beef barley soup (in cookbook), etc. so many! You cook with my favorite ingredient: Love! And your instructions are clear and concise! Thank you for blessing my family. (Grown children love your recipes!) You mean so much to us! We love you! Thank you!
❤️❤️
Beef mince is Cottage Pie, Lamb mince makes Shepherd’s Pie, shepherd’s look after sheep, not cows! Why change the name for no reason?
Such a wonderful Shepherd’s Pie! Thank you!!!