Shepherd's Pie Recipe (2024)

This Shepherd’s Pie Recipe is such a delicious, comforting dish! Made with meat and vegetables and topped with creamy mashed potatoes, it is a favorite year-round.

Looking for more flavor-packed, comforting meals? You will love my Lasagna, Chicken Rice Casserole, Stuffed Peppers, and more!

This hearty, scrumptious, and satisfying Shepherd’s Pie recipe is such a comfort food dish! While it’s traditional to enjoy during St. Patrick’s Day celebrations, it can be enjoyed year-round!

It’s a family favorite dish that is full of flavor, is easy to make ahead, and is freezer-friendly. This Shepherd’s Pie is a crowd favorite when you want a meaty, savory recipe for your family and friends.

Shepherd’s Pie Recipe

While I understand from reading that traditional Shepherd’s Pie was made with lamb or mutton, my recipe uses ground beef – enough for a very meaty dish. I top mine with creamy cheddar mashed potatoes that are out-of-this-world delicious.

How to Make Shepherd’s Pie

Here’s what you will need to make this delicious Shepherd’s Pie:

Ingredients

For the Potato Topping

• Russet or Yukon gold potatoes– peeled and cut into chunks.
• butter – melted for making the mashed potatoes, plus 2 tablespoons cut into pieces that will top the final dish for baking
• half and half – mixed with the melted butter to make rich, creamy mashed potatoes
• Stone House Seasoning
• cheddar cheese – grated – makes rich and cheesy potato topping

For the Meaty Filling

• olive oil
• onion – chopped
• carrots – peeled and diced
• celery– diced
• ground lamb, beef, or turkey – As I mentioned, traditional Shepherd’s Pie is made with lamb or mutton. I use ground beef in my recipe since that is what is more readily available for me and what my family prefers. You can substitute ground lamb for ground beef in this recipe if you prefer.
• all-purpose flour – helps to make a rich gravy for the meat and vegetable filling
• Stone House Seasoning
• tomato paste
• chicken stock or broth
• Worcestershire sauceor coconut aminos
• English peas– one can of peas that have been drained and rinsed

Step-by-Step Instructions

Prep and cook the potatoes for the topping. Peel and cube the potatoes to make the mashed potato topping. Place them in a Dutch oven or heavy-bottomed saucepan, cover with water, and cook over medium heat

Heat butter and half and half. Melt the butter in a saucepan and add the half and half. Heat until just simmering, making sure not to allow it to overheat or curdle.

Make the mashed potato topping (and begin preparing the meat filling). While the potatoes are cooking, begin preparing the meat filling. Once potatoes have become fork tender, about 15 to 20 minutes, drain well and add back into the Dutch oven. Mash with a potato masher until smooth; slowly stir in warmed half and half and butter, cheddar cheese, and Stone House Seasoning, and continue to mash until creamy.

Make the meat filling. Drizzle olive oil into a deep skillet or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until the carrots are tender, about 5-7 minutes. Remove the vegetables from the skillet with a slotted spoon and place them into a bowl to add back to your dish later. Add your ground meat to the skillet and cook until browned. Drain away any drippings. Sprinkle flour over the meat and stir until well-coated. Cook for about 2-3 minutes to lightly brown the flour. Stir in the reserved vegetables and Stone House Seasoning until well-combined. Add tomato paste, broth, Worcestershire sauce (or coconut aminos), and English peas. Stir to combine well.

Add mashed potatoes atop the meat filling. Spoon the mashed potato topping on top of the meat filling and spread to cover evenly. Add a couple of pats of butter to the top of the potatoes and bake for 15 minutes.

Serve. Remove from the oven and allow to rest for about 5 minutes. Serve and enjoy.

Make Ahead and Freezing Instructions

To make ahead. Prepare the Shepherd’s Pie all the way without the final 15 minutes of baking. Cover well with foil or wrap and place into the refrigerator for up to 3 days. Then, bake at 350º F to heat throughout, about 25-30 minutes.

To store. Once any leftovers are cooled, store them in an airtight container in the refrigerator for up to 3 days.

To freeze. Place in an airtight container or wrap well. Store in the freezer for a few weeks to a month. If reheating from frozen, allow to thaw in refrigerator overnight and then bake as recommended.

More Favorite Comfort Food Recipes

Chicken and Dumplings

Skillet Mac and Cheese

Swedish Meatballs

Alfredo Sauce

Chicken Pot Pie with Puff Pastry

Here’s my Shepherd’s Pie recipe. I hope your family loves it as much as mine does.

Enjoy!
Robyn xo