Shepherd’s Pie (Cottage Pie)
This classic Shepherd’s Pie recipe will have everyone asking for seconds. It’s full of flavor and the creamy mashed potatoes make it extra delicious!
Your luck has just struck with my recipe for Shepherd’s Pie. The lovely folks of Ireland knew what they were doing when they created this dish. With flavorful meat and veggies at the bottom of a deep baking pan with a thick layer of mashed potatoes and cheese on top, what’s not to love? There is something for everyone with this dinner! The only thing that could make this meal more authentic than it already is, is if you serve a cold Guinness on the side.
WITH THIS MANY POTATOES, THERE WILL BE NO FAMINE IN YOUR KITCHEN
As mentioned earlier, there is a little something in this dinner for everyone. For me and my kids It’s the layer of mashed potatoes that tops the dish. Anytime I can incorporate this into one of my recipes, I know my kids will devour their dinner. Me too! For my husband, Kale it’s the base of the dish. Lean ground beef is sauteed with vegetables like peas, carrots, onions, and seasoning to bring out the full flavor. This recipe makes a TON of food as well. It’s also incredibly filling. We usually put at least half of the pan in the refrigerator to serve and eat the next day.
COTTAGE PIE VS. SHEPHERD’S PIE
There are probably some of you out there wondering what the difference is between the two. Authentic Shepherd’s Pie is traditionally served with lamb. This kind of wildlife was more accessible in Ireland at the time of its origin. If you and your family like the flavor profile of lamb, then I recommend going for it! Here in the Lofthouse we like to substitute ground beef for lamb in the recipe. This style of recipe can be called Cottage Pie. Honestly, if it tastes delicious then I couldn’t care less what dinner is called.
ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY INTERNATIONAL DINNER FAVORITES!
Szechuan Chicken – Tender bits of chicken sauteed with fresh vegetables in a gourmet teriyaki sauce.
Italian Herb Roasted Chicken – Juicy chicken that has been rubbed in a variety of Italian flavored herbs and spices that is cooked to perfection.
Easy Thai Noodles – Very simple and delicious Asian inspired noodle dish that is great for vegetarians and meat lovers.
Chicken Chimichangas – Fried burritos that are stuffed with flavorful chicken, rice, and beans.
Shepherd’s Pie (aka. Cottage Pie)
Ingredients
Potato Layer
- 3 large russet potatoes
- 2 Tablespoons butter
- 1/2 cup milk
- 1 teaspoon garlic powder
Meat Layer
- 2 pounds ground beef or lamb, turkey
- 1 small onion chopped
- 2 cloves garlic minced
- 1/2 teaspoon each salt and pepper
- 2 Tablespoons flour
- 2 Tablespoons tomato paste
- 1 cup beef broth
- 1/2 Tablespoon Worcestershire sauce
- 1/2 teaspoon dried oregano
- 1 1/2 cups frozen peas and carrots
- 1/2 cup frozen corn
- 1 cup shredded cheddar cheese
Instructions
Potato Layer
- Peel potatoes and chop into small pieces. Place chopped potatoes in a large pot of water. Bring to a boil and cook until potatoes are tender. (About 15 – 20 minutes)
- Drain water from pot. Mash the potatoes. Add butter, milk and garlic powder. Continue to mash until no lumps remain. Cover potatoes and set aside.
- Preheat oven to 375° F. Grease a 9×13 inch baking dish with non-stick spray.
Meat Layer
- In a large 12-inch skillet, over medium-high heat, add ground beef,onion, garlic, salt and pepper. Cook and crumble meat until browned. Drain grease.
- Sprinkle flour evenly over meat mixture. Stir and cook 1 minute. Stir in tomato paste, broth, Worcestershire sauce and oregano. Bring to a boil, then reduce heat to medium-low. Stir in frozen peas, carrots and corn. Cook another 5 to 10 minutes or until heated through.
- Pour meat mixture into the prepared baking dish. Spread mashed potatoes evenly over the top. Top potatoes evenly with cheddar cheese.
- Bake, uncovered, for 35 minutes until casserole is hot and bubbly. Remove from oven and let stand 10 minutes before serving.
Notes
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I made this tonight for my family. It was delicious, but I wish I would have salted the mashed potatoes. Everyone reached for salt for a few extra sprinkles. Only thing I will change next time. Was an overall hit. Thank you for this!
I haven’t had shepherd’s pie since I was a kid, but something tickled my memory and I wanted to make something that would counter the super cold weather outside, so I decided to make it! I found your recipe and it looked perfect.
I made it exactly according to directions, and to say it was a hit is an understatement. My husband asked, “Why haven’t you made this before? Can we have it again?” The entire dish was gone in one night. The flavor was rich and it was exactly what I was looking for. Great recipe – will definitely be making this again!
Thank you so much for sharing this recipe. I found it on Pinterest and finally got around to making it for me and my husband today. It is absolutely delicious! I don’t usually use russet potatoes so used a combination of red and gold potatoes instead. The only other changes I made were to substitute frozen mixed vegetables for the frozen peas, carrots and corn and to add a few dashes of Sriracha Sauce for some extra flavor. I think this is the best Shepherd’s Pie I have ever tasted. The flavor of the sauce was fantastic!
Do you have to use frozen vegetables or can they be out of a can?
Delicious! Made it exactly as you posted. Patent and child approved! Thank you.
Yummy, Yummy! Made this yesterday, Sunday, Followed the recipe very closely except for the following. Instead of the peas and corn, I substituted 2 cans of mixed veggies and I also added a couple of cups of fresh diced Cremini (brown) Mushrooms,. Next time I will add another potato, I prefer a little more mashed potatoes. Gluten free A P flour works just fine. This was soooo good
Hey! So I made this and it was AMAZING, but I would definitely recommend like 4 or 5 potatoes for the potato part of it. It was just kind of hard to spread on top of the meat.
This is my go to shepards pie recipe (don’t care about all the idiotic comments about what it should be called, who cares LOL, it will always be shepards pie to me!)! It comes out perfect every time and my family always gobbles it up! Thanks so much for sharing!
This was AMAZING! Great flavor. I love all your recipes especially the cheeseburger soup. There are never any leftovers. Thank you again!
Can I use mashed potatoes in a box if so how many cups ? Also is it a 13×9 dish
Thank you for sharing this info. I never realized shepherd’s pie was originally made with lamb.
I bought the stuff so I can make this evening! Looks delishious! Can’t wait! So here I go!
Made this for dinner tonight. It is really, really good and easy!
Thank you for the recipe. I made it for dinner tonight and it was delicious!
This is easy to make, and absolutely delicious! Thank you for this yummy recipe!
Hey, I would like to freeze this. Would you suggest I do that before I bake it? And if so, what should I bake it at when frozen? Thanks!
Hi Tarryn, I would make it up until the baking point. Don’t bake. Cover tightly in saran wrap and foil. Then freeze. Then to re-heat I would thaw in fridge for at least 12 hours then bake as normal.
Could you use coliflower instead of potatoes?
Never made shepherd’s pie for my children while they were living at home. decided to try your recipe and it was absolutely delicious. this is officially their favorite dish. they’ve asked why i never made this when they lived at home.
This is delicious. (Better than my mom’s! Ha) i grew Up Calling this shepherD’s Pie anD always made with beef (grew up on a beef farm, sooo there arw no “ground meat” alternatives ) i am making this aGain tOnight at the request of my family! Thanks!
You guys are funny
We call it shepherd’s pie by tradition even if what you said is true and logical.
In French we say ” pâté chinois” yet it has nothing to do with Chinese people.
Made this today and was delish!!
My daughter is leaving for college this week, and she has requested this to be one of her last meals. Love this dish.
My husband doesn’t like lamb, so this “Americanized” version is perfect. I’ve made this recipe over 20 times now and everyone loves it. I use Cabot brand cheese, because I am lactose intolerant so this is my favorite dish. Thanks for the recipe!
I am rating this recipe very HIGH! Although I have not actually tried it yet, I say this because it looks so “yumma-licious”, my term for better than yummy! I do have one question, though. I saw “cornstarch” in some ofnthe ratings, but I did not see it in the recipe. I did see flour though. Just wondering. Did I miss it? I will me making it for my son this week. I do plan to use more cheese.
I use flour like I state in the recipe, but others have used cornstarch with great results. Either one works great! I hope you enjoy the recipe 🙂
I made this tonight and it was very good and so easy to make. I halved the the recipe as it is only the two of us. We thought it was a great meal and very filling, no doubt the leftovers will be good the next day. Thank you for sharing. I look forward to your recipes each week!