Although traditionally made with lamb, beef can be just as delicious in Shepherds Pie. This recipe is a timeless favorite that you’ll want to repeat time and time again after you give it a try.
Ingredients for Shepherds Pie
- Ground Beef – we used lean beef, or you can substitute with ground lamb.
- Salt and Pepper – after several tests, we found this simple seasoning is all that is needed. Thyme and rosemary are commonly added but we found it overpowering in any quantity.
- Onion – we used yellow onion, but you can substitute any variety
- Garlic – aromatic that enhances the sauce
- All-purpose flour – thickens the sauce
- Red Wine – in order to enhance the taste, incorporate a dry red wine of your choice, like Pinot Noir, Merlot, Cabernet, or Sauvignon, into the recipe. It is important to refrain from using cooking wine.
- Beef Broth – you can use Chicken broth if that is what you have on hand.
- Tomato paste – rounds out the flavor of the sauce
- Worcestershire sauce – adds the umami (savory notes)
- Frozen vegetables – we use a combination of carrots, peas and corn
FAQS & TIPS
Shepherd’s pie comes to us from England, and is traditionally made with lamb or mutton. Here in the states we are more of a beef eating culture than a lamb eating one, and when one is served “shepherd’s pie” here, it is most often made with ground beef.
What Is Shepherds Pie?
In England (and Australia and New Zealand) they would call the beef dish a “cottage pie” and the lamb dish “shepherd’s pie”.
Regardless of what you call it, a shepherd’s pie is basically a casserole with a layer of cooked meat and vegetables, topped with mashed potatoes, and baked in the oven until the mashed potatoes are well browned. When you dig in you get a spoonful of mashed potatoes, some crispy bits, meat, and vegetables all in one bite. It’s pure comfort food.
What kind of meat goes in Shepherds Pie?
Ground lamb is the traditional UK choice, but it’s certainly not the most affordable (and there’s nothing comforting about breaking the bank on dinner groceries). Ground beef is more commonly found in American shepherd’s pie (also known as a cottage pie), and that’s what we went for here. It’s still plenty delicious, affordable, and more likely to satisfy any picky eaters that might be around your table.
What’s the best way to thicken Shepherds Pie filling?
The easiest way to thicken shepherd’s pie filling is by sprinkling a few tablespoons of flour into the ground beef mixture as it cooks before adding it to the baking dish. The starch in the flour will absorb the extra liquid and create a thick gravy. The mixture won’t thicken much in the oven, so it should be about the thickness that you’re looking for before it goes into the baking dish. It also helps to allow the shepherd’s pie to cool for 10 to 15 minutes before cutting into it.
What kind of potatoes are best for Shepherds Pie?
Whatever potato you’d normally use for mashed potatoes would work here as well. We called for russet to keep it simple, but a mix of russet and Yukon Gold potatoes would yield a delicious result as well.
Tips for the Best Mashed Potatoes
- Cut potatoes into even pieces – this ensures they cook at the same rate.
- Add salt after the potatoes are cooked and they are less likely to become waterlogged.
- Do not overcook potatoes or they will turn gummy.
- Mash right away with a potato masher while potatoes are hot.
If we missed any questions that you may have, feel free to leave your questions in the comment section below.
Shepherds Pie
Ingredients
- 1 1/2 pounds ground beef
- 1 large onion finely chopped
- 1 cup of sliced Mushrooms
- 1/2 teaspoon salt or seasoned salt
- 1 dash pepper
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups mixed vegetables chopped celery, green peas and chopped carrots.
- 4-5 large potatoes boiled
- 1/8 cup of 2% milk
- 1/2 cup Shredded cheddar cheese
- 2 tablespoons Paparika
Instructions
- Brown the meat ,sauté the onion and mushrooms together in a large fry pan. There should be enough fat from the meat to sauté the onion, but if the meat is low in fat, add a tablespoon of olive oil.
- When the meat and onions are cooked, add the vegetables, beef broth, tomato paste, Worcestershire sauce, Papparika, and salt and pepper.
- Add the flour, gradually and stir to thicken the broth into a gravy.
- Mix well and cook for 5 minutes.
- Place the meat mixture in the bottom of a baking dish.
- Peel and slice potatoes.
- Boil potatoes.
- Mash the potatoes, using butter and a bit of milk to flavour them. Season with salt and pepper.
- Place large spoons full of mashed potatoes on top of the meat mixture and spread gently to create a uniform layer.
- Spread shredded Cheese over potatoes and sprinkle paparika over top.
- Preheat the oven to 350ºF.
- Bake at 400° F for 25 minutes. (If you are using a deeper dish you may need to extend the cooking time.)
