Simple and Delicious Shepherd’s Pie with Beef or Lamb

Shepherd’s Pie is the epitome of comfort—a hearty dish that brilliantly combines succulent ground meat with a medley of vegetables, all beneath a decadent layer of creamy mashed potatoes. This savory classic is practical for feeding a crowd and makes excellent leftovers.

• Cuisine: British
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Servings: 8

Why You’ll Love This Recipe

• Bakes into a single dish—minimize post-dinner cleanup.
• Customizable with beef, lamb, or a combination to suit your taste.
• Can be made in advance for effortless entertaining.
• A use-all-my-vegetables opportunity that’s nutritious and satisfying.

Ingredients

• 3 1/2 pounds (1.6 kg) russet potatoes, peeled and cut into 1-inch pieces: Provides the creamy topping. Use Yukon Gold as an alternative.
• Kosher salt: Essential for seasoning, ensures flavor depth.
• 6 tablespoons (85 g) unsalted butter, cubed: Adds richness to mashed potatoes. No substitute here, as flavor is key.
• 1 1/2 cups (360 ml) low-sodium chicken stock: Forms the meat sauce’s liquid base. Use beef stock for a stronger flavor.
• 2 packets unflavored gelatin (about 5 teaspoons; 1/2 ounce; 14 g): Adds body to the meat sauce, ensuring a satisfying texture.
• 2 tablespoons (30 ml) vegetable oil: For browning the meat without burning.
• 2 1/2 pounds (1 kg) ground beef or lamb, or a combination: The central protein—versatile and flavorful.
• 1 large yellow onion, diced: Aromatic base layer for the sauce.
• 3 medium carrots, diced: Adds natural sweetness and texture.
• 2 ribs celery, diced: Delivers aromatic depth and crunch.
• 2 medium cloves garlic, minced: Infuse the sauce with pungent warmth.
• 2 tablespoons (30 ml) tomato paste: Richens the sauce with robust umami.
• 1 cup (240 ml) dry red wine: Intensifies flavors, balancing the richness of the meat.
• 2 sprigs thyme: Lends herbaceous notes. Substitute with a pinch of dried thyme.
• 1 bay leaf: Boosts earthy flavor complexity in the sauce.
• 1 tablespoon (15 ml) Worcestershire sauce: Adds a savory depth everyone loves.
• 1 teaspoon (5 ml) Marmite (optional): Elevates umami quotient significantly.
• 2 tablespoons (15 g) all-purpose flour: Thickens the sauce to coat the ingredients beautifully.
• 8 ounces (225 g) frozen peas: Introduce a vibrant pop of color and sweetness.
• Kosher salt and freshly ground black pepper: Necessary seasoning elements.
• 1 1/2 cups (360 ml) heavy cream: Luxuriously enhances mashed potatoes, ensuring creaminess.
• Grated Parmigiano-Reggiano cheese (optional): Offers a crisp, savory top layer. Romano can substitute.

How to Make It

Step 1: Prepare the Potatoes

Rinse the cubed potatoes in cold water until clear to remove extra starch, ensuring they’re fluffy. Boil in salted water until tender. Drain and rinse again with hot water to wash away residual starch for smoother mash. Mash with butter and cover to keep warm.

Step 2: Start the Meat Sauce

Bloom gelatin by sprinkling it over stock; this creates a velvety sauce. Brown the meat in hot oil to maximize flavor via the Maillard reaction. Drain excess fat if necessary to avoid a greasy dish.

Step 3: Build Flavor Layers

Add and soften onion, carrots, celery, and garlic. This trio forms the aromatic backbone. Stir in tomato paste to caramelize slightly for sweetness before deglazing with red wine. Reduce to intensify flavors, then add stock, herbs, and Worcestershire sauce. Optionally, add Marmite for umami. Stir in flour as a thickening agent and simmer until thick.

Step 4: Assemble the Pie

Preheat your oven to 425°F (220°C). Heat the cream and fold into mash for richness. Spread half the meat mixture in a baking dish, then cover with potatoes. Turn over with a spatula to create peaks, which crisp beautifully. Add cheese, if using, for a savory crust.

Step 5: Bake Until Golden

Bake the pie for about 20 minutes, or until the top is golden and sauce bubbling. Broil briefly for a deeper crust. Rest the pie for 15 minutes before serving to set flavors.

Recipe FAQs

How can I make this dish in advance?

Assemble the pie and refrigerate it overnight. Bring to room temperature before baking to ensure even cooking.

Can I freeze Shepherd’s Pie?

Yes, you can freeze it. Cool completely, cover tightly and freeze. To serve, thaw in the fridge and then bake until heated through.

What can I serve with Shepherd’s Pie?

This dish is quite hearty on its own, but a simple green salad or steamed veggies make a great side to balance the richness.