Shepherd’s Pie is the ultimate comfort food—rich, hearty, and packed with flavors that bring warmth to every bite. This dish has always been a favorite in my home, especially on chilly nights when something cozy is needed.
The combination of savory meat filling and creamy mashed potatoes creates a satisfying meal that never disappoints. This old fashioned recipe is simple to follow and delivers a perfect Shepherd’s Pie every time.
1. Old Fashioned Shepherd’s Pie Recipe
Ingredients
Meat Filling
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 1 lb. 90% lean ground beef (or ground lamb, if preferred)
- 2 teaspoons dried parsley leaves
- 1 teaspoon dried rosemary leaves
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon Worcestershire sauce
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 cup frozen mixed peas and carrots
- 1/2 cup frozen corn kernels
Potato Topping
- 1 ½ to 2 lb. russet potatoes (about 2 large potatoes), peeled and cut into 1-inch cubes
- 8 tablespoons unsalted butter (1 stick)
- 1/3 cup half & half
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup Parmesan cheese
Instructions
Step 1: Meat Filling
Cook the Aromatics
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until it becomes soft and translucent. Then, add the minced garlic and cook for another minute, allowing it to become fragrant.
Brown the Meat
Increase the heat to medium-high, and add the ground beef (or lamb) to the skillet. Break the meat apart with a spatula and cook it until browned, about 6-7 minutes. Drain any excess fat if needed, then season with salt, pepper, parsley, rosemary, and thyme. Stir everything to combine, allowing the herbs and spices to infuse the meat.
Build the Flavor
Stir in the Worcestershire sauce, and then add the tomato paste. Let the tomato paste cook for 1-2 minutes until it darkens slightly. Sprinkle in the flour and stir to coat the meat mixture. This will help thicken the filling.
Simmer the Filling
Pour in the beef broth, and stir well to combine. Bring the mixture to a simmer and cook for about 5 minutes, until it thickens. Add the frozen peas, carrots, and corn, and stir to combine. Let the filling simmer for an additional 2-3 minutes, then remove from heat.
Step 2: Potato Topping
Prepare the Potatoes
While the meat mixture is simmering, bring a large pot of salted water to a boil. Add the cubed potatoes and cook until they are fork-tender, about 15 minutes. Drain the potatoes and return them to the pot.
Mash the Potatoes
Add the butter, half & half, garlic powder, salt, and black pepper to the potatoes. Mash everything together until smooth and creamy. For an extra creamy texture, use a potato masher or a hand mixer to ensure the potatoes are perfectly smooth.
Add the Parmesan
Stir in the Parmesan cheese for a rich, savory flavor that will take your mashed potatoes to the next level.
Step 3: Assemble the Shepherd’s Pie
Layer the Meat and Potatoes
Preheat your oven to 400°F (200°C). In a 9×9-inch baking dish, spread the meat mixture evenly across the bottom. Spoon the mashed potatoes on top, spreading them out to cover the entire surface. Use a spatula to smooth the top, or get creative and use the back of a spoon to create a pattern (this helps with browning in the oven).
Bake the Pie
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown. For a crispier top, you can switch the oven to broil for the last 2-3 minutes—just be sure to watch it closely to avoid burning.
Serve and Enjoy
Remove from the oven and let the Shepherd’s Pie rest for about 5 minutes before serving. Slice it into portions, and enjoy the comforting layers of hearty meat and creamy potatoes.
2. Tips for Perfect Shepherd’s Pie
Choosing the Right Meat
Traditionally, Shepherd’s Pie is made with lamb, but ground beef is a common alternative. You can also combine both for a balanced flavor. If you prefer a leaner version, go for 90% lean beef, which still provides enough richness without excess fat.
Flavorful Herbs
Don’t skip the dried herbs—parsley, rosemary, and thyme work wonders to infuse the meat with depth. Fresh herbs can be used if you have them on hand, but dried herbs give a nice, concentrated flavor.
Perfect Mashed Potatoes
The key to creamy mashed potatoes is the right amount of butter and half & half. If you want to add a little more richness, you can swap the half & half with cream. Be sure not to over-mash the potatoes, as that can make them gummy. A few lumps are perfectly fine!
Add Some Extra Veggies
You can experiment by adding other vegetables like mushrooms, bell peppers, or even sweet potatoes for a unique twist. Keep the vegetable-to-meat ratio in balance for the best texture.
3. How to Store & Reheat Leftovers
Storing Leftovers
Shepherd’s Pie stores wonderfully in the fridge. Allow the pie to cool completely before transferring it to an airtight container. You can store leftovers in the fridge for up to 3-4 days. If you have a large portion, you can cut it into smaller servings to make reheating easier.
Reheating
When you’re ready to enjoy the leftovers, you can reheat the Shepherd’s Pie in a few ways:
- Oven: Preheat your oven to 350°F (175°C). Cover the pie with foil and heat for 20-25 minutes. Remove the foil for the last few minutes to allow the top to crisp up.
- Microwave: For a quicker option, microwave individual servings for 2-3 minutes, checking halfway through and stirring to ensure even heating.
Shepherd’s Pie is one of those meals that always feels like home. The combination of rich, seasoned meat and buttery mashed potatoes never fails to satisfy. Personally, I love making a big batch because the leftovers taste just as good (if not better) the next day.
If you’ve never made Shepherd’s Pie before, this old fashioned recipe is a great one to start with. The flavors are classic, the process is simple, and the result is absolutely delicious.
