If you’re looking for something comforting, simple and delicious, you’ve got to try our shepherd’s pie recipe. Ground beef and veggies with beef consomme topped with whipped russet potatoes—that’s what’s for dinner!
This classic recipe, made with only fresh ingredients, is a great way to make use of leftover pot roast, mashed potatoes and mixed vegetables.
If you’re a planner, you can make both the filling and topping in advance, so long as you store it separately in the refrigerator. How easy is that? Just assemble and bake when you’re ready for dinner.
Shepherds Pie Recipe
- 2 large Russet potatoes, peeled and cubed
- 2 Tbsp unsalted butter
- 1/4 cup sour cream
- 1/2 tsp salt
- 1/4 tsp onion powder
- 1 lb lean ground beef
- 1/2 medium yellow onion, diced small
- 2 medium carrots, diced
- 1 clove garlic, minced
- 2 Tbsp all-purpose flour
- 1 1/4 cup beef broth, or beef consommé
- 1 tsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp rosemary, chopped finely
- 1 cup peas, frozen
- 1 egg, well beaten (for egg wash)
- Preheat oven to 375 degrees. Spray 9" deep dish pie pan with cooking spray.
- Place peeled and diced potatoes in medium saucepan and add water to cover by 1". Bring to boil and reduce heat to simmer. Simmer until potatoes are tender and fork pierces easily. Drain potatoes and return to heat to allow any additional water to evaporate (10−20 seconds). Add butter, sour cream, salt and onion powder. Whip potatoes until light and fluffy (if they are too thick, add a small amount of milk or additional sour cream to achieve desired consistency). Cover and set aside.
- Add ground beef, onions and carrots to large skillet over medium-high heat. Break ground beef into pieces and continue cooking until no pink remains. Add garlic once beef is browned and cook 1 minute. Sprinkle beef with flour and stir until completely incorporated and cook 1 minute. Stir in beef broth, tomato paste, Worcestershire sauce and rosemary and bring to a boil then immediately reduce heat to low. Simmer 5−6 minutes until thickened and remove from heat. Stir in peas and transfer to prepared pie dish.
- Spread mashed potatoes over top of beef mixture, making sure to spread potatoes all the way to the edges to seal filling inside. Brush potatoes lightly with beaten egg and bake 25−30 minutes until tips of potatoes turn golden brown. Cool 10 minutes before serving and then enjoy!
Shepherd’s pie is customarily made with lamb, but beef is tasty, less expensive and much easier to find. When made with beef it's actually called cottage pie!