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Shepherd’s pie is hearty, comforting dish with a savory meat filling topped with golden brown mashed potatoes. A cold weather classic!
When my kids ask “what’s for dinner?” and I answer with “shepherd’s pie” you would think they won the lottery. Especially when the weather turns chilly or St. Patrick’s Day rolls around, shepherd’s pie is definitely on the menu.
Even though we love to order Shepherd’s pie at our favorite Irish pub, it’s actually English in origin. Traditionally made with lamb, I usually substitute beef, although this technically makes it “cottage pie”. I cook the ground meat and vegetables in a rich, savory sauce and top it with a healthy scoop of fluffy mashed potatoes. If you’re feeling fancy, you can use a pastry bag fitted with a rose tip to pipe pretty mashed potato swirls on top, but dolloping and smoothing works just fine too.
You can bake your shepherd’s pie in a large baking dish, but I love individual servings. It’s not because I don’t like to share, it’s because, well, yeah…because I don’t like to share. That, and it gives me an excuse to use my favorite mini cast iron skillets. You can use oven-safe ramekins here too, but the cast iron skillets give it rustic look and keep it piping hot as you dig in.
Bake your Shepherd’s pie until it’s bubbling and the edges are golden brown and crisp. I love the topping extra browned so sometimes I pop it under the broiler if it needs an extra nudge.
Let’s make Shepherd’s Pie
Gather up those and ingredients and then let’s start with mashed potatoes!
- Cover the peeled and cut potatoes with cool water and bring to a boil. Cover and cook until tender.
- Drain and use a ricer (my preference) or a masher to mash the potatoes.
- Add the butter, milk, salt, and pepper.
- Stir until smooth.
Now for the meat filling…
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- Saute the carrots and onion until soft.
- Add the garlic and cook for another minute.
- Add the ground meat and cook until browned.
- Drain the fat, add the flour, and cook. Stir in the tomato paste, Worcestershire sauce, and dijon.
- Add the wine and reduce.
- Stir in the broth and cook until thickened.
- Mix in the herbs and peas.
- Divide the meat mixture between four 6-inch cast iron skillets. (Alternatively spread the meat mixture in a large shallow baking dish.)
- Top with mashed potatoes and smooth.
- Bake for about 25 mins until golden brown and bubbling. Dig in!!
Tips for success
- I’ve included a recipe for mashed potatoes, but this is a great way to use up leftover mashed potatoes if you happen to have some on hand.
- Don’t skip draining the fat off the meat after it’s browned. The flour will absorb some of the remaining fat and help to thicken the sauce.
- No mini cast iron skillets? You can make this in one large cast iron skillet, oven-safe ramekins, or a shallow baking dish. Increase the baking time for one large dish.
- Browned edges but pale center? Pop the baked Shepherd’s pie under the broiler for a minute or two until it reaches your desired color.
New to cast iron? Here’s everything you need to know about cooking in cast iron pans!
Shepherd's pie is hearty, comforting dish with a savory meat filling topped with golden brown mashed potatoes. A cold weather classic!
- 4 medium potatoes (yukon gold or russet), peeled and quartered
- 3/4 cup whole milk
- 4 Tbsp unsalted butter
- Kosher salt and pepper
- 1 Tbsp olive oil
- 1 large onion, diced
- 1 cup carrots, shredded or minced
- 2 cloves garlic, minced
- 2 lbs ground lamb or beef
- 2 Tbsp AP flour
- 2 Tbsp tomato paste
- 1/2 tsp dijon mustard
- 1 Tbsp Worcestershire sauce
- 1/2 cup dry red wine
- 1 cup beef stock
- 2 tsp thyme, minced
- 2 Tbsp parsley, minced
- 1 cup green peas
- Kosher salt and pepper
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Place the potatoes in a medium saucepan and cover with cool water. Add two tsp salt, cover and bring to a boil and reduce to a simmer.
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Cook until potatoes are fork-tender, then remove from heat and drain.
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Strain potatoes through a ricer or mash with a fork or masher. Add milk, butter, salt, and pepper and stir well. Cover and reserve.
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Preheat the oven to 375 degrees.
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Heat the oil in a large saute pan over med/high heat. Add onion and carrots saute until softened, 5-10 mins. Add the garlic and saute 1-2 additional mins.
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Add the meat and cook, stirring often, until browned. Drain the fat off and return to the heat. Stir in the flour and cook 2 mins.
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Add the tomato paste, mustard, and Worcestershire sauce. Mix well and cook 2 mins.
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Add the wine and cook until reduced, about 3 mins and then add the stock.
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Continue to cook, stirring frequently, until sauce is reduced and thickened, about 5-10 mins.
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Stir in the thyme, parsley, and peas.
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Divide meat mixture between individual pans or ramekins. Pipe or dollop mashed potatoes over the top to completely cover.
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Bake for 20-25 mins or until potatoes are golden.
- I've included a recipe for mashed potatoes, but this is a great way to use up leftover mashed potatoes if you happen to have some on hand.
- Don't skip draining the fat off the meat after it's browned. The flour will absorb some of the remaining fat and help to thicken the sauce.
- No mini cast iron skillets? You can make this in one large cast iron skillet, oven-safe ramekins, or a shallow baking dish. Increase the baking time for one large dish.
- Browned edges but pale center? Pop the baked Shepherd's pie under the broiler for a minute or two until it reaches your desired color.
Update Notes: This post was originally published in March 2016 but was republished with step-by-step photos and tips in November 2018.
Mary Ann | The Beach House Kitchen says
I guess I’ve been missing out Cathy because I’ve never tried Shepherd’s Pie! These look so savory and delish! I guarantee my husband Tom would love them! On my list! Thanks for sharing!
Cathy says
It’s worth the try Mary Ann. And definitely a dish we all agree on in my house. Happy St. Patrick’s Day!
rebecca | DisplacedHousewife says
Shepard’s pie is the best!! These look too delicious! Your mash potato art is on point!! xox
Cathy says
Thanks! Gotta put those pastry tips to work!
Miriam - londonkitchendiaries.com says
Shepherd’s pie is one of my favourite comfort foods. The mashed potatoes swirls on top look gorgeous. Happy St Patrick’s Day!
Cathy says
Thanks Miriam! It’s definitely one of my faves too!
Cheyanne @ No Spoon Necessary says
Hahaha. I’m not the biggest fan of parades either, Cathy… but I do love my pup. Sooo, I’m not sure what that says about me. 😉 Also on my list of things I love, Shepherd’s pie!! It reminds me of my father, because it was one of his favorite things to make. I know he would have loved yours, my dear, because it looks perfect!! Those fluffy, perfectly pipped potatoes on top are EVERYTHING! I wasn’t planning on making anything special for St. Patty’s today, but after drooling over this I’m thinking I need to go to the store and get the ingredients to make this pie. SO much yum! Pinned! Cheers, friend and Happy St. Patty’s day!
Cathy says
ha. i actually love elvis and apple pie and puppies…i was just feeling a little un-american for disclosing my parade issues and likening it to those favorites. never fear…i would sit in a room feeding your puppy apple pie while listening to elvis any day! happy st. patrick’s day!!!
Jennifer J says
Made this for St. Paddy’s Day this past Friday. Lots of happy leprechauns in our house! Cheers!
Cathy says
Nice. Can’t go wrong with Shepherd’s Pie and pint for St. Paddy’s!
Colleen Beauregard says
Can I make these 1 day ahead, refrigerate, take out and bring to room temperature, then bake? I have 14 people coming for St. Patrick’s Day Dinner and would like to do ahead.
Cathy says
Absolutely. That will work no problem!
Colleen Beauregard says
Thank you!
Claudia says
Happy St. Paddy’s Day! I made this a few weeks ago and froze the individual pies for my elderly mother-in-law to pop in the oven because she hates to cook. I LOVE to cook so we get along great. I also made a family-size one in a deep dish pie pan and everyone loved it so making it again tonight for a small dinner party and can’t wait to eat it! Totally pinned this one…it’s a keeper.
Cathy says
That sounds like a win/win in the cooking/eating dept Claudia. I’m happy to hear that the deep dish version worked well for you and learn your great tips on freezing. Thanks so much for commenting!
Andy says
What size are your skillets?
Cathy says
They are 6 inch cast iron skillets.
Faye says
This sounds absolutely delicious! I came across this post as I searched for answers to whether it is acceptable to serve SP at a dinner party 🙂 I’m hosting a b/day dinner for my dear coworker – there’s 25-people coming to celebrate her! I am looking for delicious, yet economical and easy options to serve that evening. I figured I would make this in disposable mini loaf foil containers … cook & prep in advance and then bake it the day of the party. I will have appes & cake for dessert. Any suggestions on what to serve alongside this SP? A salad? Whole heads of roasted cauliflower? Roasted Brussel sprouts? Any other thoughts or tips would be truly appreciated! Thank you in advance!
Cathy says
I think shepherd’s pie would be terrific at dinner party especially during the winter. And definitely a good fit since all the prep can be done well in advance. I think a bright, green salad would be perfect alongside and balance out the richness of the dish. I have a pear and frisée salad on the blog that would work and also looks pretty for company. A simple arugula or spinach salad with a light, lemony vinaigrette would be easy and tasty. Also, maybe some crusty bread or biscuits. Roasted root veg or brussels sprouts would be another alternative, but I do lean toward something fresher like salad for balance. Enjoy!