We started eating shepherds pie often, thanks to my husbands British upbringing. I had it before in my childhood, but really got to loving it as a hearty and filling main as an adult making dinner. I've made it so many times by now, I figured it was time to share our favorite shepherds pie recipe!
What IS shepherds pie?
It's a dish that's made with ground beef or lamb and topped with creamy mashed potatoes. I like to use ground beef and mix it with assorted veggies like peas, carrots and or corn. It's super tasty, very filling, and oh so comforting!
What ingredients do I need?
For the filling:
- olive oil
- ground beef or lamb
- salt and pepper
- flour or potato starch for Passover
- tomato paste
- chicken broth
- mixed frozen carrots, peas, and corn (omit peas and corn for Passover)
For the mashed potatoes:
- Yukon gold potatoes
- Reserved potato water- this is the trick to super delicious and creamy mashed potatoes! Keep some of the water that you boiled the potatoes in and use it when mashing.
- non-dairy milk of your choice
- Salt and freshly ground black pepper
How to make our favorite shepherds pie:
Cut the potatoes into 4-6 pieces. Place into a pot and cover the potatoes with cold water. Bring to a boil and cook until the potatoes pierce easily with a fork.
Heat oven to 400F
While the potatoes are boiling, prepare the filling. Heat the oil up in an oven safe dish or cast iron pan until it shimmers. Add in the chopped onion and sauté until lightly golden. Add in the ground beef or lamb and break it up into little pieces with a wooden spoon. Cook until most of the meat is browned, then add in salt, pepper, and flour or potato starch. Mix well and pour in the chicken broth and potato paste. Cook for 5-7 minutes over medium-low, until the mixture thickens. Drain ¾ of the cooking water from the potatoes. Add in 2 tablespoon of non dairy milk and mash. Season to taste and add more milk as needed until the potatoes are very smooth and creamy! If your not using an oven save dish already, transfer the meat mixture to a pan. Spread the mashed potatoes on top of the meat and bake for 25-30 minutes. Broil for an additional 1-2 minutes if desired for a crispy topping.
Yukon gold potatoes: Yukon golds are my favorite all purpose potatoes. They are great for mashing, roasting, baking...you name it. You can substitute for regular Idaho potatoes if you prefer.
Minced beef: The ground beef can be substituted for ground lamb, if you prefer that flavor profile.
Vegetables: The most common veggies to add to shepherds pie is carrots, corn, and peas. You can feel free to change them up depending on what you like, or be creative and add something new.
Storing and reheating
Shepherds pie will keep for 3 to 5 days in the fridge, wrapped with aluminum or plastic wrap. Freeze for up to 1 month. To reheat, place in the oven at 350F until warmed through.
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Favorite Shepherds Pie
- oven safe dish
- 2.5 lbs yukon gold potatoes
- reserved potato water
- 2-4 tablespoon non-dairy milk of your choice
- salt and freshly ground black pepper to taste
- 2 tablespoon olive oil
- 1 onion diced
- 1 ½ lbs ground beef or lamb
- 2 tablespoon flour or potato starch for Passover
- 2 teaspoon tomato paste
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup chicken broth
- 1 cup assorted frozen peas, carrots, and corn
- Peel and cube potatoes and place in a pot. Cover with cold water and bring to a boil. Lower the flame to medium-low and cook until soft, and a fork pierces through easily. Drain the water, reserving some for the mash. Combine the reserved water, milk and spices in the pot with the potatoes. Mash well until there's no more lumps.
- Preheat oven to 400F
- Heat oil in a cast iron skillet over medium heat. Alternatively you can use a regular skillet and transfer the pie to an oven safe dish before topping and baking. Sautee the diced onion in oil until trasluscent, about 7-8 minutes. Add in the ground beef and brown while breaking up into small pieces with a fork.
- Stir in the flour, tomato paste, salt and pepper until the meat is evenly coated. Pour in the chicken broth and cook down until ½ liquid is absorbed.
- Add in the veggies and top with mashed potatoes.
- Place the skillet or oven safe dish on a lined baking sheet and bake for 3o minutes. Broil the top for an extra 1-2 minutes if desired.
More dinner ideas:
I hope you enjoy our favorite shepherds pie as much as we do! I'd love to hear from you, so feel free to comment below this post or DM me over on Instagram!