Shepherd’s Pie Recipe

Shepherd’s Pie is classic casserole that was brought over to America from England. This dish originated from the English “cottage pie” which used finely minced beef combined with gravy, vegetables, and topped with mashed potatoes. “Shepherd’s Pie,” on the other hand, originally used minced lamb meat. 

In the states, we are accustomed to the Shepherd’s pie as a beef layered casserole but you can easily change the ground meat if you please. The best part of this dish is the comfort from the rich, flavorful gravy and soft, fluffy mashed potatoes on top.

For me, gravy is what gives the whole dish the best flavor because it elevates the meat and goes so well with potatoes. That’s why putting the best flavor into the gravy will give you the best dish in the end!

Ingredient Tips and Substitutions

• Ground Beef – use leaner ground beef like 90/10. If you want juicier beef layer, you can use 85/15 ground beef.
• Corn – use canned whole kernel corn but make sure to drain it well first. If you choose to use frozen whole kernel corn, make thaw it first and drain off all the accumulated liquids.
• Peas – you can use refrigerated fresh peas or frozen peas. If using frozen peas, thaw them first and discard any accumulated liquid.
• Tomato Paste – make sure to use tomato paste, not tomato sauce. They are very different textures, richness, and consistency.
• Beef Stock – Although beef stock is preferred for deeper flavor, you can substitute beef broth if needed. If using store-bought beef stock, make sure to get low-sodium or unsalted.
• Potatoes – use Idaho (or Russet) potatoes to make the best fluffy and soft mashed potatoes.
• Heavy Whipping Cream – this will give you the creamier consistency but you can also use half and half or whole milk. (Feel free to use lactose free or plan based cream or milk if needed.)
• See recipe card for complete information on ingredients and quantities.

How To Make Shepherd’s Pie – Tips and Tricks

1. Use a large enough pan, at least a12-inch cooking pan over.
2. When cooking beef, break it up into as many pieces as possible. Stir and break up as many lumps as possible as the meat cooks.
3. Sprinkle flour over the beef and stir well until flour is evenly incorporated. 
4. Pour in beef stock mixture and stir it in carefully as you pour. Stir and cook for a few minutes, until the gravy is thickened. 

5. Peel your potatoes and cut them in about 1 inch chunks. Cutting the potatoes will make it faster to cook and easier to mash. (If you want to leave skin on, make sure to wash potatoes well.)
6. Add potatoes to the pot and fill it with cold water, enough to cover the potatoes.
7. Season the water with the bay leaves, some salt and pepper. Cook potatoes until potatoes are fork-tender.
8. Remember to save some cooking water when straining.
9. Mash potatoes until all lumps are broken and it’s smooth, mashed potatoes should be soft enough to easily spread over the beef.

10. Spread beef mixture evenly over the bottom of the casserole dish and spoon mashed potatoes over the beef mixture. Then, gently spread it over the top.
11. Bake Shepherd’s pie at 375°F for 30-35 minutes, until golden brown on the top. 

Make Ahead Recommendation

• You can easily prepare Shepherd’s Pie ahead of time. Prepare it up to the step of baking and instead of baking it, cover it air-tight with plastic wrap or aluminum foil.
• Put away into the refrigerator. When ready to bake, take the casserole dish out of the refrigerator and set on the counter for about 30 minutes. Preheat the oven, take off the cover, and bake for 35-40 minutes. 

Freezing Instructions

• If you are planning on freezing it, use 9×13 aluminum foil casserole pan to assemble the beef and potatoes. 
• Prepare Shepherd’s pie according to the recipe up to the baking step and assemble in the aluminum casserole pan. Make sure to cool everything to room temperature.
• Cover the whole pan air-tight. I recommend double wrapping the pan with a layer of plastic wrap all around and then a layer of aluminum foil all around. Make it air-tight.
• Label and place in the freezer. Stuffed shells can be frozen for up to 2 months. 
• To cook frozen Shepherd’s Pie, you can either bake them frozen or let them thaw in the refrigerator for up to 24 hours. 
• To bake it frozen, take off the plastic wrap and cover the pan with a sheet of aluminum foil. Bake for 80 minutes. Take off the foil and bake for another 10 minutes or you can crisp the top under the broiler on low setting.
• Thawed Shepherd’s Pie will take 35-40 minutes and it doesn’t need to be covered with aluminum foil.

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Originally published on Will Cook For Smiles in February 2019.