Classic Shepherd’s Pie
Imagine taking a bite of creamy mashed potatoes topped with gooey melted cheese, perfectly browned ground beef, the textures of crunchy, cooked vegetables, and all of the rich flavors of Worcestershire, red wine, tomato paste, and chicken cooking broth. It’s as close to heaven as you can get, as far as savory cooking goes.
This classic shepherd’s pie recipe is not only guaranteed to be a new crowd-pleasing favorite but something you may even look forward to making whenever you have leftover mashed potatoes to use.
By all means, feel free to use freshly mashed potatoes for this classic shepherd’s pie recipe. However, one of the selling features of this recipe is that it’s easy to make and you get to save big on time if the potatoes are already prepped. All you need to do is cook the filling. The end result is so delicious that it’s worth the extra time either way.
Where Did Shepherd’s Pie Originate?
Shepherd’s pie is said to have originated in the United Kingdom and Ireland. However, the original Irish shepherd’s pie recipe uses ground or minced lamb, not ground beef.
Many American shepherd’s pie recipes call for ground beef, which would actually be considered a “cottage pie” in Ireland. While this classic shepherd’s pie recipe calls for ground beef, you can use any type of meat you’d like— such as ground turkey, bison, lamb, or wild game meats, such as elk.
What to Serve with Shepherd’s Pie
Shepherd’s pie is quite hearty, filling, and rich on it’s own. But it could never hurt to dish it up with a slice of soft buttered bread to soak up leftover juices from the pie—just as you would with gravy. Mmm, mmm!
Classic Shepherd’s Pie
This classic shepherd’s pie recipe is the perfect way to use leftover mashed potatoes. Gluten-free option, healthy, easy to customize, and 10 minutes of prep.
- 1 tablespoon extra-virgin olive oil
- 3-4 large carrots finely diced
- 1 large onion finely diced
- 3 cloves garlic minced
- 1 pound ground beef
- Salt and ground black pepper to taste
- 2 teaspoons fresh thyme leaves
- 1 tablespoon butter
- 1 cup frozen peas
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1/4 cup red wine
- 2 tablespoons Worcestershire sauce
- 1 cup Kettle & Fire Chicken Cooking Broth
- 6 cups mashed potatoes (fresh or leftover)
- 1 egg beaten
- grated parmesan cheese or cheddar cheese (optional)
Preheat oven to 400°F.
Heat the olive oil over medium-high heat in a large sauté pan until hot. Sauté carrots in the olive oil until starting to get tender, about 2-3 minutes.
Stir in onions and garlic and sauté for a minute or two, then add ground beef. Season with salt and black pepper, add thyme, and cook until the meat mixture is browned; drain.
Reduce to medium heat; add the butter and peas; stir until the butter is melted.
Sprinkle with flour and stir until well blended.
Add tomato paste, wine, and Worcestershire sauce.
Cook until the beef mixture reduces slightly, then add the chicken cooking broth. Allow the filling to thicken and season with more salt and pepper if desired.
Remove from heat. Transfer the filling to a lightly greased casserole dish; spoon or pipe the mashed potatoes over top. Brush the surface with the beaten egg and sprinkle with cheese if using.
Bake for 20 minutes or until the potato is golden brown. Enjoy!
Notes: To make this recipe gluten-free, substitute 2 tablespoons cornstarch for the flour. Dissolve it in a little cold cooking broth or water, then add the mixture at step 5.
About the Author
Sharon Chen is the founder and creator behind StreetSmart Kitchen, a recipe website that helps busy professionals to prepare healthy meals in less time they ever thought possible. Download her Top 18 One-Dish Meals Cookbook for free here: http://bit.ly/SSK-Free-Cookbook