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Homemade Shepherd’s Pie Recipe
Daisy

Homemade Shepherd’s Pie

This Homemade Shepherd’s Pie is a cozy, layered comfort-food classic. It combines a rich meat and vegetable filling with creamy mashed potatoes, baked until golden and bubbly. Simple ingredients, big flavor, and always satisfying.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: American
Calories: 425
Ingredients Equipment Method

Ingredients
  

  • 1 lb ground beef or ground lamb
  • 2 lb russet potatoes peeled and cubed
  • ¾ cup heavy cream or whole milk
  • 6 tbsp unsalted butter divided
  • 1 medium yellow onion finely chopped
  • 2 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 1 cup beef or chicken broth
  • 1 tbsp Worcestershire sauce
  • 2 tbsp tomato paste
  • 1½ cups frozen mixed vegetables peas, carrots, corn
  • ¼ cup grated Parmesan cheese
  • 1 large egg lightly beaten
  • 1 tsp salt
  • ½ tsp black pepper

Equipment

  • Large pot
  • Potato masher
  • Large skillet
  • Mixing spoon
  • Deep baking dish (9×9 or similar)
  • Oven

Method
 

  1. Peel and cut the potatoes into even chunks. Boil in salted water until fork-tender, about 15 minutes. Drain well.
  2. Mash the hot potatoes until smooth. Add cream, 4 tbsp butter, Parmesan, salt, and pepper. Stir in the egg and set aside.
  3. Heat a large skillet over medium heat. Add ground meat and cook until browned, breaking it up as it cooks.
  4. Add chopped onion and cook for 3 minutes until soft. Stir in garlic and cook for 30 seconds.
  5. Sprinkle flour over the meat mixture and stir for 1 minute.
  6. Pour in broth, then add Worcestershire sauce and tomato paste. Stir well.
  7. Add frozen vegetables and simmer until thick and saucy, about 8–10 minutes.
  8. Spread the meat filling evenly into a deep baking dish.
  9. Spoon mashed potatoes over the filling and spread evenly. Create swirls if desired.
  10. Dot the top with remaining butter.
  11. Bake uncovered at 400°F (205°C) for 30 minutes, until bubbly and lightly golden.
  12. Let rest for 10–15 minutes before serving.