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Recipes » Shepherd’s Pie

Shepherd’s Pie

By Kate Morgan Jackson

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PIN this recipe for Shepherd’s Pie now…so you can make it later!

This easy recipe for shepherd’s pie just might be the best comfort food EVER. Warm and wonderful and just right for your supper table.

shepherd's pie

Shepherd’s Pie…it might be my all-time favorite comfort food, and I never get tired of making it.

I am very particular about the kind of shepherd’s pie that I like, though, and that all dates back to my days right out of college, living with my dear friend Cynthia in the world’s smallest studio apartment on the Upper East Side of Manhattan.

This easy recipe for shepherd's pie just might be the best comfort food EVER. Warm and wonderful and just right for your supper table.Click to TweetAh, that apartment — it had exposed brick walls that got red-hot in the winter (why? we didn’t know and were afraid to ask), the world’s dinkiest, oldest refrigerator, and a reclusive next door neighbor named Bruce who was straight out of a Seinfeld episode.

We made a combined salary of about $25,000 per year, and probably spent $20,000 of it on rent for this glorious pad, and so our nights out on the town were few and far between, and divided between what is STILL the best pizza place I have ever been to and this Irish joint called Finnegan’s Wake.

Finnegan’s was loud and dark and the floor was sticky and they served the best, cheapest, most delicious shepherd’s pie I’ve ever had.

It was made with beef, not lamb (and yes, I know this means it is technically cottage pie but stay with me here) and featured peas and carrots in a thick tomato-ish sauce, all topped with mashed potatoes.

shepherd's pie

The Finnegan’s version spoiled me forever in terms of shepherd’s pie, and ever since I have been trying to make a version that stood up to Finnegan’s.

(Of course, it might have tasted so good because the rest of the time we were eating cold cereal, ramen noodles and macaroni and cheese out the box, but whatever.)

So this recipe has all those elements, and whenever I have leftover mashed potatoes I make it.  And sometimes I make mashed potatoes specifically for this recipe, because I can’t wait!   Here’s a quick video to show you how super simple it is to put together…

 

 

 

And now here’s the best part, which is the actual recipe!

 

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easy shepherd's pie

Shepherd’s Pie


★★★★★ 5 from 2 reviews
  • Author: Kate Morgan Jackson
  • Prep Time: 20 minutes
  • Cook Time: 70 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 6-8 servings 1x
  • Category: Dinner
  • Method: Stovetop and Oven
  • Cuisine: British
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Description

This easy recipe for shepherd’s pie just might be the best comfort food EVER. Warm and wonderful and just right for your supper table.


Ingredients

  • 2 pounds ground beef
  • 1 large onion, chopped
  • 4 carrots, chopped
  • 2 tablespoons tomato paste
  • 2 tablespoons flour
  • 2 tablespoons Worcestershire sauce
  • Coarse salt and ground pepper
  • 10 ounces frozen peas, thawed
  • 2 pounds Yukon Gold potatoes, peeled (or not – I like mine unpeeled) and cut into even chunks
  • 1 cup milk, room temperature
  • 6 tablespoons butter, room temperature

Instructions

  1. Preheat oven to 425° and get out a 13×9 inch casserole.
  2. Cook the beef in a large deep skillet over medium high heat until browned.  Drain the beef in a colander and set aside.
  3. Pour ¼ cup of water into the skillet, add onion and carrots and cook over medium heat until softened, about 5 minutes. Stir in tomato paste and then flour and stir for another 2 minutes or so.
  4. Add Worcestershire sauce, 2 cups water, and the cooked beef. Stir in 2 teaspoons of salt and a pinch of pepper and simmer until thickened, stirring occasionally, about 10 minutes. Stir in peas and turn off the heat.
  5. Meanwhile, make potato topping: put potatoes in a medium pot, cover with water, stir in a tablespoon of salt and bring to a boil.  Turn down the heat and simmer until tender, about 15-20 minutes. Drain and return to pot.
  6. Warm the butter and milk together in a small pot until butter is melted. Using a potato masher or a potato ricer, mash the potatoes.  Add the butter and milk and mash again.  Season to taste with salt and pepper.
  7. Spoon the beef filling into the casserole and spread the potato topping over the whole thing. Bake until the potato topping is just browned, about 25 to 30 minutes. Serve in warmed bowls.  Be very happy.

Equipment

Casserole

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Large Skillet

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Strainer

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Measuring Cup

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Cutting Board

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Measuring Spoons

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Medium Pot

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Potato Masher

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4177.4 g676.2 mg18.9 g9.5 g0.3 g33.9 g5.4 g28.1 g93.9 mg

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Updated from a previously published Framed Cooks post and now with video!  Whoo-hoo!

Kate Morgan Jackson

Hi there!  I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover.  I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN!  My kitchen is my happy place, and I want yours to be that place too.  And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!as seen in logos

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Published on October 14, 2018

Good for: Casserole Favorites, Comfort Foods, Kate's Favorites, St Patricks Day

Last Post:
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Comments

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  1. The Broad says

    May 18, 2010 at 11:09 pm

    Since we don't eat red meat, I cannot imagine this with chicken ? lol but I love the story and I love the photo.
    Baby animal photos are always good :)

    Reply
  2. Larie says

    May 18, 2010 at 11:44 pm

    Oh, thank you! This recipe looks great…all the other Shepherd's Pie recipes I've seen have Encyclopedia-long ingredient lists and sound so labor-intensive. I'm definitely bookmarking this one!

    Reply
  3. sdn says

    May 19, 2010 at 1:45 am

    Shepherd's pie is made with lamb; cottage pie is made with beef. (This was told to me by an Old School Brit.)

    Reply
    • Julie golaszewski says

      May 18, 2019 at 4:42 pm

      You are right! I wish people would get it straight.

      Reply
      • Kate Morgan Jackson says

        May 20, 2019 at 3:17 pm

        It’s one of those things, right? But at least it’s delicious, no matter what. :)

        Reply
  4. Kate Morgan Jackson says

    May 19, 2010 at 1:59 am

    Aha! (but glad I learned this after I posted, or I wouldn't have been able to use my sheep picture. :)

    Reply
  5. Joanne says

    May 19, 2010 at 3:48 am

    I have DEFINITELY been to Finnegan's Wake but haven't ordered their shepherd's pie. I obviously need to get on that! Or just make this recipe because it looks delicious.

    Reply
  6. Mel says

    May 19, 2010 at 4:11 am

    Ooo this looks yummier than my version. i''ll have to make it tomorrow.

    Reply
  7. Sasha says

    May 20, 2010 at 4:20 pm

    Hi Kate
    This recipe (made with beef) in England is called Cottage Pie. Shepherd's Pie is made with lamb and that is pretty much the only difference between the two. To be had with a pint of brown ale. Yum!

    Reply
  8. smalltownoven says

    May 20, 2010 at 7:03 pm

    My boyfriend LOVES Shepherd's Pie. I've tried out a couple recipes that he's liked but I haven't found one that he loves just yet so this will be my newest audition for his approval!

    Reply
  9. Mama Peck says

    May 21, 2010 at 3:42 am

    In our poor newly married years I made what we called Shepherd's Pie often. But my recipe called for a can of tomato soup- this one sounds MUCH better! Thanks for sharing. :) (love the picture!)

    Reply
  10. Anonymous says

    May 31, 2010 at 3:14 pm

    As an 'old school Brit' myself ;) I can confirm the shepherd's/cottage split but I must add no self-respecting pie of either type should ever go within a country mile of any type of tomato product! If you make either and add a mixture of grated cheese, breadcrumbs and butter to the top before baking, it miraculously becomes Cumberland pie!

    Reply
    • H.S. says

      February 12, 2016 at 1:57 pm

      That is absolutely true – you NEVER put tomato paste in a true cottage/shepherd’s pie! I have to admit – when I make mine I use gold old English ingredients that most ‘chef’s’ wouldn’t admit to using – Marmite and Bostow! That is part of how I flavor mine when cooking :o)

      Reply
      • carole says

        December 13, 2017 at 11:50 am

        BOSTOW???? never heard of it and I am a BRIT….

        Reply
  11. The Food Addicts says

    June 1, 2010 at 4:13 am

    Classic shepherd's pie looks great!

    Reply
  12. Amy says

    June 2, 2010 at 11:41 pm

    I just popped this in the oven. I can't wait to try it. The recipe I've always used has tomato soup in it and I was so glad to find this doesn't. I did cheat a little and did a mix of ground beef and ground turkey. I also used a mix of red potatoes and cauliflower for the potato topping.

    Reply
  13. Anonymous says

    June 5, 2010 at 11:57 pm

    Made this last night and my husband and my somewhat picky 5 year old both LOVED it! They raved about it for the whole meal, and my hubby was really happy that there was enough for a second meal out of it :)
    Thanks for sharing this delicious recipe!

    Reply
  14. Sherry & Carl says

    June 6, 2010 at 10:31 pm

    Your photo looks delicious ! My husband and I will surely be trying it very soon.

    Reply
  15. Anonymous says

    December 14, 2010 at 12:21 am

    if you do not eat red meat , use ground turkey instead……….

    Reply
  16. Alison says

    November 7, 2012 at 12:40 pm

    I love this Shepherd’s Pie recipe and it is great on cold winter nights — perfect comfort food! I did make some minor changes, however, that I thought enhanced the dish. I added some chopped bacon and sauteed that along with the beef. It added a nice smoky flavor. I also added some red wine and thyme toward the end as it was cooking down and this made it more flavorful, too. My family loved it — thank you!

    Reply
    • Kate says

      November 7, 2012 at 1:04 pm

      Yes! And tonight is definitely one of those nights here in the Northeast…brrr!

      Reply
  17. Robin says

    April 14, 2015 at 5:14 pm

    This recipe is for cottage pie. Shepherd’s pie contains lamb or slowly braised and shredded mutton…hence the name.Either way it is a soul warming comfort dish. I make both often in winter.

    Reply
    • Kate says

      April 15, 2015 at 6:03 am

      Robin, you are absolutely right – I found this out waaaaay after I posted this recipe. But I agree that either way, it’s comfort food! :)

      Reply
    • Charlie says

      October 15, 2018 at 8:11 am

      Robin:
      I was just going to say this!
      I’m glad I saw your post first.
      You can’t beat the real shepherd’s pie. Just love lamb!
      Once you have the real thing, you never go back!

      Reply
      • Kate says

        October 15, 2018 at 1:06 pm

        I’m definitely going to have to break down and try this one with lamb! :)

        Reply
        • Charlie says

          October 16, 2018 at 10:12 am

          Kate I know most people use minced meat, but I use chunks of lamb in mine and like it much better.

          I took a shepherd’s pie with lamb to an international day for my daughter’s class. There were two or three other people with shepherd’s pie made with minced beef.
          Mine was the only one that was cleaned up (and they were asking for more). The others all had a least half a dish left.

          Reply
          • Kate says

            October 16, 2018 at 7:28 pm

            I hear you! You’ve convinced me to give lamb a whirl in this one. :)

  18. Carole Rosenthal says

    May 30, 2015 at 9:18 am

    Hi! Your recipe looks so good. Will make it the next time I run out of ideas. After almost 46 years, you run out of ideas & you start inventing. Just made my lap band version of pizza w/eggs & cheese. Who cares what meat you use. These days, cooking is mix & match. As long as the ‘end’ product is good! Will check out your websites’ recipes & thanks for this recipe ~ Carole

    PS-I’ve been in that type of apt. – great kitchen & bathroom. I had to climb over the bed to get into it. He got to use the regular side!!! It was “My Sister, Eileen” revisited!!!!!

    Reply
    • Kate says

      June 1, 2015 at 7:58 am

      I love your cooking philosophy and agree 100% – as long as it tastes good, anything goes! :)

      Reply
  19. christine says

    October 25, 2018 at 8:50 am

    I am making this as I type for the menu at Celtic…by the way your shrimp and mango salad was yesterday’s special…I sold 40 orders xo

    ★★★★★

    Reply
    • Kate says

      October 25, 2018 at 10:02 am

      Well, BOTH of these things make me so happy!!! :) xo

      Reply
  20. Angela says

    October 26, 2018 at 6:51 pm

    I just made this. It came out great! Thank you!

    Reply
    • Kate says

      October 28, 2018 at 3:34 pm

      Thanks Angela! It’s just right for the start of chilly weather, right? :)

      Reply
  21. Aliza says

    August 5, 2019 at 6:41 pm

    It is delicious! Easy to make.
    I added some fresh herbs. I am Greek, love food with fresh herbs. I will make it again for friends.

    ★★★★★

    Reply
    • Kate Morgan Jackson says

      August 7, 2019 at 4:08 pm

      Thank you Aliza! I’m so glad you liked it! :)

      Reply

Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!

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