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…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. Hearty beef and vegetables topped with a golden mashed potato crust…let’s make it!
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.
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!
Shepherd’s Pie
Yield: 6-8
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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
- Preheat oven to 425° and get out a 13×9 inch casserole.
- Cook the beef in a large deep skillet over medium high heat until browned. Drain the beef in a colander and set aside.
- Pour ¼ cup of water into the skillet, add onion and carrots and cooker medium heat until softened, about 5 minutes. Stir in tomato paste and then flour and stir for another 2 minutes or so.
- 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.
- 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.
- 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.
- 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.
Updated from a previously published Framed Cooks post and now with video! Whoo-hoo!
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 🙂
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!
Shepherd's pie is made with lamb; cottage pie is made with beef. (This was told to me by an Old School Brit.)
Aha! (but glad I learned this after I posted, or I wouldn't have been able to use my sheep picture. 🙂
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.
Ooo this looks yummier than my version. i''ll have to make it tomorrow.
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!
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!
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!)
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!
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)
BOSTOW???? never heard of it and I am a BRIT….
Classic shepherd's pie looks great!
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.
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!
Your photo looks delicious ! My husband and I will surely be trying it very soon.
if you do not eat red meat , use ground turkey instead……….
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!
Yes! And tonight is definitely one of those nights here in the Northeast…brrr!
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.
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! 🙂
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!
I’m definitely going to have to break down and try this one with lamb! 🙂
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.
I hear you! You’ve convinced me to give lamb a whirl in this one. 🙂
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!!!!!
I love your cooking philosophy and agree 100% – as long as it tastes good, anything goes! 🙂
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
★★★★★
Well, BOTH of these things make me so happy!!! 🙂 xo
I just made this. It came out great! Thank you!
Thanks Angela! It’s just right for the start of chilly weather, right? 🙂