Shepherd's pie
Hearty shepherd's pie with a savory ground beef or lamb and vegetable filling under a buttery, golden mashed potato crust. Comfort food for six.
24% of it needs you at the counter
- Hands-on
- 20 min
- Cooking
- 55 min
- Resting
- 10 min
- Serves
- 6
- Calories
- 510
- Protein
- 31 g
- Per serving
- $3.00
Why this recipe works
Shepherd's pie is the British and Irish classic of a meat-and-vegetable filling baked under mashed potatoes. Strictly speaking it's made with lamb; with beef it's called cottage pie. This recipe works with either, and beef is what most American cooks use.
- Browning the meat well and cooking the tomato paste until it darkens give the filling a deep, savory gravy flavor.
- A little flour and broth thicken the filling into a gravy, so it doesn't seep up through the potatoes or run on the plate.
- An egg yolk mashed into the potatoes helps the top hold its shape and brown into crisp golden ridges.
Ingredients
For the potato topping
For the filling
You will need
- Large pot
- 12-inch oven-safe skillet or 9x13-inch baking dish
- Potato masher
Method
Tap a step number to mark it done.
Boil the potatoes
Cover the potatoes with cold water in a large pot, add the salt and bring to a boil. Cook 15 to 18 minutes, until a knife slides in easily. Drain, return to the pot and let them steam dry for 2 minutes.
Mash
Mash the potatoes with the butter, warm milk and ½ teaspoon salt until smooth, then beat in the egg yolk. Heat the oven to 400°F.
Cook the filling
Meanwhile, heat the oil in an oven-safe 12-inch skillet over medium-high heat. Cook the onion and carrots 5 minutes, then add the beef and garlic and cook, breaking it up, for 7 to 8 minutes until well browned. Spoon off excess fat.
Make the gravy
Stir in the tomato paste and flour and cook 1 minute. Add the broth, Worcestershire, thyme, rosemary, salt and pepper. Simmer 5 minutes, until thick, then stir in the frozen peas.
Top and bake
Spoon the potatoes over the filling (transfer it to a 9x13 dish first if your skillet isn't oven-safe), spread to the edges to seal, and rough up the top with a fork. Bake 20 to 25 minutes, until bubbling at the edges. Broil 2 to 3 minutes for a golden top.
Rest
Let it rest for 10 minutes so the filling thickens before serving.
Techniques in this recipe
- Ground meat and fresh sausage160°F / 71°C
Source: USDA safe minimum internal temperatures. Measure the thickest part, away from bone. Is it done? Safe temperatures
The internal temperatures that tell you chicken, pork, beef, fish and ground meat are cooked safely, and when to pull them early for juicier results.
Read the full guide1. Halve through the root 2. Slice toward the root 3. Cut across Dice an onion
Halve through the root, slice toward it without cutting through, then cut across. The root holds it together, so the pieces come out even.
Read the full guideRolling boil: too hard for most sauces Simmer: small, gentle bubbles Simmer, don't boil
A boil has big, rolling bubbles; a simmer has small bubbles that break gently. Most sauces, soups and stews want a simmer.
Read the full guide
Cook's notes
- Spread the potatoes right to the edge of the pan; sealing the filling in stops it bubbling up over the top.
- Drain the potatoes well and let them steam dry. Wet potatoes make a gluey topping that won't brown.
- Make it ahead: assemble, cool, cover and refrigerate for up to 2 days. Bake from cold at 375°F for 40 to 45 minutes.
Nutrition per serving
510 calories
$3.00 estimated cost per serving
Where the calories come from
| Protein | 24% of calories | 31 g |
|---|---|---|
| Carbs | 36% of calories | 46 g |
| Fat | 40% of calories | 23 g |
| Fiber | 5 g | |
| Sodium | 670 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
What's the difference between shepherd's pie and cottage pie?
Shepherd's pie is traditionally made with lamb (shepherds tend sheep); cottage pie is the same dish made with beef. In the US, both are often called shepherd's pie.
What's the secret to a good shepherd's pie?
A well-browned, properly thickened filling and dry, fluffy mashed potatoes. The egg yolk in the mash helps the top crisp and brown.
Can I freeze shepherd's pie?
Yes. Freeze it baked or unbaked for up to 3 months, tightly wrapped. Thaw overnight in the fridge, then bake at 375°F until hot in the center.
