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A shepherd's pie in a large skillet with a serving taken out of it exposing the ground beef mixture underneath the potatoes.

Shepherd’s Pie


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5 from 3 reviews

  • Author: KJ & Company - Kate Poskochil
  • Total Time: 1 hour
  • Yield: 8 servings 1x

Description

Shepherd’s Pie is a comforting meal brimming with savory goodness. This is the perfect recipe if you’re looking for a classic meat and potato dish (plus veggies, because balance!). It’s easy, healthy, and comes together in one warming dish. 

Ground beef is browned and simmered in a hearty tomato-based sauce with vegetables and herbs. Dollop the mixture with a fluffy blanket of mashed potatoes and bake until golden brown and bubbly.

This is a dairy-free and gluten-free shepherd’s pie recipe. But if you’d like to change that, you can certainly add some cream to the mashed potatoes or sprinkle shredded cheddar on the top.

If you’re tired of corned beef and cabbage on St. Patty’s Day, this is a festive alternative (or really for any day of the year).


Ingredients

Scale
  • 2 pounds ground beef 
  • 1 onion, diced
  • 1 tablespoon garlic, chopped
  • 2 large carrots, peeled and diced
  • 1 celery stalk, diced
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 tablespoon worcestershire sauce
  • 3 tablespoons tomato paste
  • 1 ½ cups beef stock
  • 1 cup frozen peas

For the mashed potatoes:

  • 45 large Yukon gold potatoes, peeled & diced (roughly 2.5 pounds)
  • ⅓ cup mayo
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon dried parsley

Instructions

For the mashed potatoes:

  1. Add the potatoes to a large pot and cover with water. Bring to a boil over high heat and allow to boil for 10-15 minutes, or until the potatoes are fork tender. Drain and add the potatoes back into the pot. 
  2. Add the mayo, salt, onion powder and parsley in with the potatoes and use either a potato masher or a hand mixer to mix together until smooth and fluffy. Set aside. 

For the shepherds pie:

  1. Preheat your oven to 400 degrees. Meanwhile, heat the oil in a large oven-safe skillet or braiser over medium heat (if you don’t have an oven safe skillet/braiser, you can transfer everything to a baking dish at the end prior to baking). Add in the onion, garlic, carrot, celery and allow to sauté for a few minutes. 
  2. Add in the ground beef and allow it to brown, breaking it up along the way, making sure to get a good, deep brown on the beef for flavor without burning. About 5-10 minutes. Add in the salt, pepper, thyme and parsley and allow to sauté for several minutes more. 
  3. Add in the Worcestershire sauce and tomato paste and stir to coat. Cook for a couple minutes or until the tomato paste starts to darken slightly. Pour in the beef stock and stir to combine. Bring to a simmer and then add in the frozen peas. 
  4. Remove the skillet from the heat and carefully dollop the prepared mashed potatoes onto the top of the filling mixture and use a rubber spatula to smooth out to evenly cover all of the filling. 
  5. Bake for 15-20 minutes, or until the mashed potatoes are golden brown. Serve with freshly chopped parsley as a garnish and enjoy!

Notes

  • Use ground lamb for a traditional Shepherd’s Pie instead of ground beef.
  • Russet potatoes can also be used.
  • If you don’t have an oven-safe skillet or braiser, transfer the meat filling to a 9×13 pan prior to adding on the mashed potatoes and baking.
  • Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dinner
  • Method: One Pan

Nutrition

  • Serving Size: 1
  • Calories: 396
  • Sugar: 15.6g
  • Fat: 11.7g
  • Carbohydrates: 61.2g
  • Fiber: 12g
  • Protein: 18.9g
  • Cholesterol: 27mg
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