My family won’t stop asking for this shepherd’s pie! It has tender ground beef (or lamb) and vegetables, a very delicious gravy, all wearing cheesy mashed potatoes. I can’t wait for you to try!
The Shepherd’s Pie (or the Lodge Pie) immediately took me back to the toddlers in rural Scotland. It felt like my mom kept doing this, so naturally, she was the first person I asked to test this recipe. I’m glad to say she likes it! She loves Rich, bacon gravy Around the meat (using your favorite beef or lamb) and Butter, cheesy mashed potato filling This makes this version particularly special.
So here we take a look at the traditional shepherd’s pie. I promise you can make it easyI really think once you do that, you can be ready to do it again. Shepherd’s pie is my ultimate comfort meal and I can’t wait for you to try it!
Key Ingredients
- Ground meat: My family often uses ground beef in this recipe, but the ground lamb is lovely! Whichever method we use, my family calls this shepherd’s pie, but if we want to be technology, the cottage pie calls for beef, while the shepherd’s pie asks for lamb.
- vegetable: We keep this super simple and use onions, carrots and peas. Onions and carrots increase early and peas add later so they won’t be too soft. Frozen peas are great!
- spices: We pair all the dry spices for this recipe. They work exceptionally well and retain ingredients. You need garlic powder, dried thyme and salt.
- broth: The beef soup is great, but if that’s all you can use chicken or vegetable soup/soup. Here is our homemade beef stock, chicken soup and vegetable soup recipe.
- Tomato sauce and Worcestershire sauce: For the best gravy, don’t miss this tomato sauce and Worcestershire sauce. They add color and richness to the gravy! Believe me.
- Mashed potatoes: For toppings, we use classic mashed potatoes to make them even more special in butter, milk and grated cheddar (I like using English or Irish cheddar!). The types of potatoes make a difference: Yukon gold produces creamy potatoes, while Russia produces lighter, fluffy mashed potatoes. While I usually prefer Yukon gold to make regular mashed potatoes, Russia is my favorite shepherd’s pie!
I make this recipe every month, probably more in the colder months. It’s very comfortable and the family loves it! I like it’s easy to shop because it requires ingredients that I buy regularly. It’s also easy to make and is perfect for making ahead of time! To use more classic and comfortable meals like this, try my favorite meatloaf, Weeknight pasta or this incredible grilled chicken!
The perfect shepherd’s pie
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Like traditional shepherd’s pie, few dishes are comfortable and comfortable! My favorite part of this recipe is the delicious gravy, which works with fluffy mashed potatoes piled up on it. If you can, use English or Irish cheddar as potatoes!
6 servings
You will need
1 tablespoon olive oil
1 lb (450g) ground beef or ground lamb
1 medium onion, chopped
2 medium carrots, 1 cup chopped
1 tablespoon flour
1½ teaspoons garlic powder
2 teaspoons dried thyme
2 tablespoons tomato sauce
1½ cups (355 ml) beef soup, chicken soup or vegetable soup
1 tablespoon plus 1 teaspoon Worcestershire sauce
1 cup (160g) frozen peas
2 lbs (907g) potatoes
8 tablespoons (113g) butter
2/3 cup (160 ml) milk
1 cup (113g) grated cheddar cheese
3/4 teaspoon fine sea salt, more flavor
direction
1Preheat the oven until 350°F (180°C). If your oven has convection, use convection. Set aside a 9 by 9 inch baking tray, or make it into a 10-inch cast iron skillet that is used on the stovetop and later used to bake Shepherd’s pie in the recipe.
2Mashed potatoes: Peel the potatoes and cut them into pieces about the same size as the golf ball. Add the potatoes to a large pot of salt and bring to a boil. Cook until tender for 15 to 20 minutes.
3Meanwhile, heat the butter and milk in a small pan and keep it warm.
4Strain the potatoes and use a food factory or potato to put them back into the pan (or add them to the pan and mash them with a potato masher).
5Pour hot milk into the potatoes and mix. Add the cheese and mix. Season with salt. I start with 1/4 teaspoon and go from there. Keep the potatoes warm when filling.
6Brown meat: In a 10-inch cast iron skillet, heat the olive oil over medium heat. Add ground beef (or lamb) and brown it, breaking it into pieces. Transfer to a bowl and place the skillet back on heat.
7Make gravy: Add the onion and carrots and cook for 5 minutes, stirring occasionally for 5 minutes. Sprinkle flour and stir until smooth.
8Add garlic powder, dry thyme and tomato sauce, and cook for 30 seconds.
9Pour into broth and Worcestershire sauce and add all the juices to the browned meat with the skillet. Cook a cup and cook until 3 to 5 minutes, until a good gravy is formed.
10Turn off the heat and stir the peas. Then, season with salt (1/4 tsp to 1/2 tsp) and plenty of pepper.
11bake: If using a baking dish, transfer the meat and gravy to it. Or, if your skillet is oven-safe and is at least 10 inches wide, you can assemble the Shepherd’s pie in it.
12Spread warm mashed potatoes over the filling, spread evenly, and make sure it covers all the way to the edges. Then, bake on the pan for 25 minutes, turning halfway (the pan catches any drip on the side). Rest for 5 to 10 minutes before serving.
Adam and Joanne’s Tips
- Leftovers: Keep it in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave.
- Production: Sprinkle the filling in an oven-safe baking dish and coat the mashed potatoes with filling to seal the edges. Cover the refrigerator tightly for up to 2 days. Remove from the refrigerator, find, preheat your oven and bake until heated.
- freezing: Cover the assembled pie with plastic wrap and a layer of foil and freeze for up to 3 months. Melt in the refrigerator overnight before heating in the oven.
- The nutrition facts provided below are estimates. We used ground beef (90/10) in our calculations.
Nutrition per serving
Service size
1/6 of the recipe
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Calories
535
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Total fat
32.7g
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Saturated fat
17G
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cholesterol
111mg
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sodium
709.2mg
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carbohydrate
36.3g
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Dietary fiber
5.9 grams
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Total sugar
7.5 g
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protein
25g
We are Adam and Joanne, a couple who are passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? Inspire you to enter the kitchen and cook fresh and delicious meals confidently.
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