Hearty and satisfying, Shepherd’s Pie (a.k.a. Shepard’s Pie) is the perfect warm and comforting dinner on a cold evening. Ground beef and lamb, root vegetables and mushrooms are simmered in a rich sauce of beef broth, tomato paste, herbs and spices (including a unique ingredient that adds warmth and complexity). Topped with creamy mashed potatoes, it’s baked until all the flavors meld together into a perfect blend of earthy, deep deliciousness that will please even the pickiest of eaters!
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Why Robert and I love Beef & Lamb Shepherd’s Pie
I created this Shepherd’s Pie recipe one night when I was looking for something to do with leftover Mashed Potatoes with Parsley and Chives. It was a cold, snowy night in Denver, and comfort food seemed the perfect thing to warm us up! Robert loves the delicious and satisfying flavor combination of savory meat, vegetables and creamy mashed potatoes. And, I not only find it scrumptious and filling, I also love this recipe because the leftovers are delicious reheated!
What Is Shepherd’s Pie? What is the difference between shepherd’s and cottage pie?
I make my Shepherd’s Pie with a mixture of ground lamb and ground beef. The British will tell you it must be made with ground lamb to be called Shepherd’s Pie. If made only with ground beef, technically it should be called Cottage Pie. And, I add a pinch – or three – of allspice, which adds underlying warmth and complexity to the dish.
Ingredients for Shepherds Pie
The list of ingredients for this recipe is a bit long, but you should be able to find everything at your local grocery store:
- Olive or vegetable oil
- Root vegetables – celery, carrots, onion and garlic
- Baby bella (crimini) mushrooms
- Ground lamb
- Ground beef
- Fresh sage – can also use dried
- Fresh thyme leaves – can also use dried
- Beef stock or broth
- Tomato paste
- Worcestershire sauce
- Maggi seasoning (can sub Worcestershire + soy sauce)
- Ground cinnamon
- Allspice
- Kosher salt
- Fresh ground black pepper
- Prepared Mashed Potatoes with Parsley and Chives (or other leftover prepared mashed potatoes)
How do you make Shepherd’s Pie?
Here’s an overview of how to put together this amazing savory pie:
- Prep oven and baking dish.
Preheat oven to 375 degrees. Oil a 7 by 11-inch (or 10-inch round) baking dish. - Cook vegetables.
In a large skillet or sauté pan, heat oil over medium heat. Add celery, carrots, onion and garlic and cook, stirring occasionally, until vegetables are starting to soften. - Add meat and mushrooms.
Stir in mushrooms, ground lamb and ground beef. Sprinkle with kosher salt. Continue cooking, stirring occasionally, breaking up the beef into small pieces, until the beef is cooked through and no longer pink. - Add herbs.
Stir in thyme and sage and cook for 2 more minutes. - Add sauce ingredients.
Stir in beef stock, tomato paste, Worcestershire sauce, Maggi seasoning, cinnamon and allspice. Bring to a boil; reduce heat to medium-low and continue simmering for 5 minutes. - Add flour to thicken; season.
Sift flour over top; stir to combine and continue simmering for 3 minutes, or until it starts to thicken. Season to taste with salt and pepper. Adjust other seasonings (herbs, Maggi, cinnamon, allspice) to taste. - Place filling in pan; top with potatoes and bake.
Spoon filling evenly into prepared baking dish. Place spoonfuls of prepared potatoes over top; smooth top with a spatula. If desired, drag a fork lightly through the potatoes to decorate. - Bake, garnish and serve.
Bake for 30 minutes or until filling is bubbly and potatoes are hot. If the potatoes aren’t browned at all, switch oven to broil and continue cooking for 3 to 4 minutes, just until they start to brown. If desired, garnish with chopped parsley and chives. Serve immediately.
How to layer Shepherd’s Pie
There are only 2 layers to this pie so it’s easy to assemble. Spread the cooked filling evenly in the oiled baking dish. To evenly add the potatoes, spoon dollops over the top to cover (with some spaces in between), smoothing into an even layer.
How long to cook Shepherd’s Pie
If you are baking while the filling is still warm, it will take around 30 minutes to heat through and allow the flavors to blend. If making ahead and baking just before serving, it may slightly longer, around 40 minutes.
What to eat with Shepherds Pie
There are a lot of flavors and textures in this dish, so I would recommend serving with a simpler side dish – like one of these:
How to reheat Shepherd’s Pie
If preparing earlier in the day, cool, cover and refrigerate. Bring to room temperature and heat per instructions in the recipe card. You can reheat leftovers the same way.
Shepherd’s Pie FAQ
Your pie is done when it’s bubbly hot (look around the edges) and the potatoes are lightly browned.
Yes, you can prepare but not bake earlier in the day, cool, cover and refrigerate. Bring to room temperature and heat per instructions in the recipe card. You can reheat leftovers the same way. Since mash potatoes don’t freeze well (they become watery), freeze without the potatoes. Thaw overnight in the refrigerator, bring to room temperature, add the mashed potatoes and bake as per the recipe instructions.
Shepherd’s Pie Recipe
Hearty and satisfying, Shepherd’s Pie is the perfect warm and comforting dinner on a cold evening. Ground beef and lamb, root vegetables and mushrooms are simmered in a rich sauce of beef broth, tomato paste, herbs and spices. Topped with creamy mashed potatoes, it’s baked until all the flavors meld together into a perfect blend of earthy, deep deliciousness that will please even the pickiest of eaters!
- Yield: 5 to 6 Servings 1x
Ingredients
- 1 tablespoon olive or vegetable oil
- 3 large celery ribs (including leaves), chopped
- 2 medium to large carrots, chopped
- 1 medium yellow onion, chopped
- 4 garlic cloves, chopped
- 8 ounces baby bella (or crimini) mushrooms, stems removed and discarded, caps sliced and cut in half
- 1/2 pound ground lamb
- 1/2 pound ground beef
- Kosher salt, to taste
- 1 tablespoon chopped fresh sage, or more to taste
- 1 tablespoon fresh thyme leaves, or more to taste
- 1 cup beef stock or broth
- 1/4 cup tomato paste
- 1 teaspoon Worcestershire sauce
- 3/4 to 1 teaspoon Maggi seasoning – see Note below
- few dashes cinnamon
- Dash allspice
- 1 tablespoon all-purpose flour
- Fresh ground black pepper, to taste
- 3 to 4 cups prepared Mashed Potatoes with Parsley and Chives (around 1/2 recipe), at room temperature
- Chopped fresh parsley and chives, for garnish (optional)
Instructions
- Preheat oven to 375 degrees. Oil a 7 by 11-inch (or 10-inch round) baking dish.
- In a large skillet or sauté pan, heat olive oil over medium heat. Add celery, carrots, onion and garlic and cook, stirring occasionally, until vegetables are starting to soften.
- Stir in mushrooms, ground lamb and ground beef. Sprinkle with kosher salt. Continue cooking, stirring occasionally, breaking up beef into small pieces, until beef is cooked through and no longer pink.
- Stir in thyme and sage and cook for 2 more minutes.
- Stir in beef stock, tomato paste, Worcestershire sauce, Maggi seasoning, cinnamon and allspice. Bring to a boil; reduce heat to medium-low and continue simmering for 5 minutes.
- Sift flour over top; stir to combine and continue cooking for 3 minutes, or until it starts to thicken. Season to taste with salt and pepper. Adjust other seasonings (herbs, Maggi, cinnamon, allspice) to taste.
- Spoon filling evenly into prepared baking dish. Place spoonfuls of prepared potatoes over top; smooth top with a spatula. If desired, drag a fork lightly through the potatoes to decorate.
- Bake for 30 minutes or until filling is bubbly and potatoes are hot. If the potatoes aren’t browned at all, switch the oven over to broil and continue cooking for 3 to 4 minutes, just until they start to brown.
- If desired, garnish with chopped parsley and chives. Serve immediately.
Notes
Note on Maggi seasoning: this liquid seasoning is available in Mexican markets and some larger grocery stores, usually in the Asian or Mexican foods aisle. Can substitute 1/2 teaspoon soy and 1/2 teaspoon Worcestershire sauce for 1 teaspoon Maggi.
Make ahead: Can be prepared but not baked earlier in the day, covered and refrigerated. Bring to room temperature before baking. May need to increase cooking time a bit.
- Category: Main Dish, Comfort Food
- Method: Bake
- Cuisine: English, Irish
