Shepherd’s Pie

Shepherd’s pie is a classic meal that’s perfect for the winter months. This recipe features a savory meat base filled with veggies, topped with fluffy mashed potatoes and parmesan baked until golden.

Info and tips for Shepherd’s Pie

For this recipe I’m using ground beef but you can definitely use ground lamb if you prefer. Traditionally in Canada we use ground beef. You can also add or remove any veggies you like. I like adding corn and peas but its completely up to you!

When making the meat base layer I recommend really taking your time. Adding some colour to the meat will boost the flavours of the dish, so don’t be scared to brown the meat and veggies.

For the red wine I used Merlot, but if you don’t want to add the alcohol just substitute the same amount of beef broth with a splash of balsamic vinegar!

When baking I like to add a baking sheet on the rack under the shepherd’s pie just in case it bubbles over to avoid any mess.

Equipment

This is the Clear Baking Dish I use to bake my Shepherd’s Pie in.

I use this Potato Ricer for the mashed potatoes. I love using this to get them really smooth with no lumps.

Ingredients for Shepherd’s Pie

• 1 lb ground beef
• 1 white onion
• 2 medium carrots
• 2 celery sticks
• 4 garlic cloves
• 2 tbsp tomato paste
• 1/2 cup red wine
• 1 and a 1/2 cups beef broth
• tsp Worcestershire
• 1 bay leaf
• 1/2 cup frozen peas
• 1/2 cup corn
• 4 medium russet potatoes
• 1/2 cup heavy cream
• 1 tbsp butter
• 1/2 cup parmesan
• salt & pepper to taste
• parsley (for topping)

Instructions

1. Start your prep by dicing the onion, carrot, and celery into even small pieces. Mince the garlic finely. Peel and cut the potatoes into even medium pieces.
2. Get a large pot with salted water ready to boil.
3. After you’ve done your prep, add the ground beef to a large pan on medium heat. Cook until browned and no pink remains. At this point, add in the onion, carrot, and celery. Then Cook another 5-7 minutes until softened.
4. Next add in the garlic and tomato paste. Cook another 1-2 minutes until fragrant.
5. Deglaze with the red wine and simmer 1-2 minutes to cook off the alcohol.
6. Next add the beef broth, Worcestershire sauce, and the bay leaf. Simmer on low for about 10 minutes.
7. While the meat simmers, add your potatoes to the boiling salted pot of water, cook until fork tender.
8. After the meat has simmered add the frozen peas and corn. Taste test here and add salt and pepper to your preferred levels. Remove from heat and set aside.
9. Preheat oven to 400.
10. When potatoes are fork tender strain the water. Run the potatoes through a potato ricer and then add the heavy cream, butter, and half of the parmesan (the rest will go on top of the shepherd’s pie). Mix well.
11. To your baking dish add the beef layer on the bottom and the mashed potatoes on top. Make sure to press the potatoes to the side in order to create a seal (this will help avoid any bubbly mess when baking).
12. Use a fork to create lines on the top and sprinkle the remaining parmesan cheese on top.
13. Bake uncovered in the oven for 30 minutes.
14. Top with some fresh parsley and enjoy!

See below for a video tutorial!

For more comforting recipes try my Beef Stew with Carrots & Potatoes or my Creamy Garlic Smothered Chicken!

Print Recipe

Shepherd's Pie

(2 votes, average: 4.50 out of 5)

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Comforting

By Kenna's Cooks – Serves: 4

Prep Time: 15 minutes – Cooking Time: 45 minutes – Total Time: 1 hour

Shepherd's pie is a classic meal that's perfect for the winter months. This recipe features a savory meat base filled with veggies, topped with fluffy mashed potatoes and parmesan baked until golden.

Ingredients

• 1 lb ground beef
• 1 white onion
• 2 medium carrots
• 2 celery sticks
• 4 garlic cloves
• 2 tbsp tomato paste
• 1/2 cup red wine
• 1 and a 1/2 cups beef broth
• tsp Worcestershire
• 1 bay leaf
• 1/2 cup frozen peas
• 1/2 cup corn
• 4 medium russet potatoes
• 1/2 cup heavy cream
• 1 tbsp butter
• 1/2 cup parmesan
• salt & pepper to taste
• parsley (for topping)

Instructions

1

Start your prep by dicing the onion, carrot, and celery into even small pieces. Mince the garlic finely. Peel and cut the potatoes into even medium pieces.

2

Get a large pot with salted water ready to boil.

3

After you've done your prep, add the ground beef to a large pan on medium heat. Cook until browned and no pink remains. At this point add in the onion, carrot, and celery. Cook another 5-7 minutes until softened.

4

Next add in the garlic and tomato paste. Cook another 1-2 minutes until fragrant.

5

Deglaze with the red wine and simmer 1-2 minutes to cook off the alcohol.

6

Next add the beef broth, Worcestershire sauce, and the bay leaf. Simmer on low for about 10 minutes.

7

While the meat simmers, add your potatoes to the boiling salted pot of water, cook until fork tender.

8

After the meat has simmered add the frozen peas and corn. Taste test here and add salt and pepper to your preferred levels. Remove from heat and set aside.

9

Preheat oven to 400.

10

When potatoes are fork tender strain the water. Run the potatoes through a potato ricer and then add the heavy cream, butter, and half of the parmesan (the rest will go on top of the shepherd's pie). Mix well.

11

To your baking dish add the beef layer on the bottom and the mashed potatoes on top. Make sure to press the potatoes to the side in order to create a seal (this will help avoid any bubbly mess when baking).

12

Use a fork to create lines on the top and sprinkle the remaining parmesan cheese on top.

13

Bake uncovered in the oven for 30 minutes.

14

Top with some fresh parsley and enjoy!

Notes

For the red wine I used Merlot, but if you don't want to add the alcohol just substitute the same amount of beef broth with a splash of balsamic vinegar!