why make this recipe
This shepherd’s pie is warm, filling, and easy. It uses simple ingredients you probably have at home. It feeds a family and tastes like home. If you like hearty meals after a busy day, this dish fits well. You can also serve it after a light breakfast such as homemade breakfast casserole.
introduction
My Famous Homemade Shepherd’s Pie is a classic layered casserole. It has a savory meat and vegetable base and a creamy mashed potato top. The flavors are rich and simple. Kids and adults often ask for seconds. You can change the meat or vegetables to fit what you have on hand.
how to make My Famous Homemade Shepherd’s Pie
Follow the steps below to build the pie. Work in two parts: make the meat filling and make the mashed potato topping. You can start the potatoes while the meat simmers. For a small change, try serving with warm bread or a crisp salad. If you need a quick side idea, check a simple snack like homemade breakfast tacos.
Ingredients :
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 pounds ground beef or lamb
- 2 cups mixed vegetables (carrots, peas, corn)
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 cup beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 4 cups potatoes, peeled and diced
- 1/2 cup milk
- 1/4 cup butter
- 1 cup shredded cheddar cheese (optional)
Directions :
- Prepare the Meat Filling: Preheat your oven to 400°F (200°C). In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute. Add the ground beef or lamb to the skillet, breaking it apart with a wooden spoon. Cook until browned and no longer pink. Stir in the mixed vegetables and cook for 5 minutes. Add the tomato paste, Worcestershire sauce, beef broth, dried thyme, and dried rosemary. Stir to combine. Simmer for 10 minutes. Season with salt and pepper to taste. Transfer to a baking dish.
- Prepare the Mashed Potato Topping: While the meat is simmering, place the diced potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15 minutes. Drain and return to the pot. Add the milk and butter, and mash until smooth. Season with salt and pepper.
- Assemble the Pie: Spread the mashed potatoes over the meat filling. Optional: sprinkle cheddar cheese on top. Bake for 20-25 minutes or until golden brown and bubbling.
- Allow to cool for a few minutes before serving.
how to serve My Famous Homemade Shepherd’s Pie
Serve hot from the oven. Cut into squares and plate with a spoonful of gravy from the dish. A green salad or steamed green beans match well. For kids, add a small side of ketchup or plain yogurt. Let it rest 5 minutes so the filling holds its shape.
how to store My Famous Homemade Shepherd’s Pie
Cool the pie to room temperature. Cover the baking dish with foil or transfer slices to an airtight container. Store in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, about 15–20 minutes. For longer storage, freeze portions in freezer-safe containers for up to 2 months. Thaw in the fridge overnight before reheating.
tips to make My Famous Homemade Shepherd’s Pie
- Brown the meat well for more flavor. Scrape the pan bits into the filling.
- Use a potato ricer or hand masher for smooth potatoes.
- If you like a richer top, mix in a little sour cream or extra butter.
- Add cheddar only near the end so it melts and browns.
- To save time, use frozen mixed vegetables. For another easy family favorite, try simple nuggets like homemade chick-fil-a chicken nuggets.
variation (if any)
- Use ground lamb for a more traditional shepherd’s pie.
- Make a vegetarian version with lentils or chopped mushrooms instead of meat.
- Top with sweet potatoes for a different flavor and color.
- Add a layer of grated Parmesan under the potatoes for extra taste.
FAQs
Q: Can I use ground turkey or chicken instead of beef or lamb?
A: Yes. Ground turkey or chicken works fine. Cook it the same way and season well.
Q: Can I make this ahead and bake later?
A: Yes. Assemble the pie and keep it covered in the fridge. Bake when ready, adding a few extra minutes if cold.
Q: How do I prevent watery filling?
A: Simmer the meat mixture until it reduces and thickens. You can add 1 teaspoon cornstarch mixed with a little cold water if needed.
Q: Can I skip the cheese?
A: Yes. Cheese is optional. The pie is good without it.
Q: Can I add gravy to the filling?
A: Yes. A little extra beef broth or a splash of gravy makes it juicier. Simmer to thicken.
Conclusion
If you want another classic take on shepherd’s pie, see this trusted version at The Wholesome Dish: The Best Classic Shepherd’s Pie – The Wholesome Dish (https://www.thewholesomedish.com/the-best-classic-shepherds-pie/).
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My Famous Homemade Shepherd’s Pie
- Total Time: 60
- Yield: 6 servings 1x
- Diet: None
Description
A classic layered casserole with savory meat and vegetable base topped with creamy mashed potatoes, perfect for family dinners.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 pounds ground beef or lamb
- 2 cups mixed vegetables (carrots, peas, corn)
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 cup beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 4 cups potatoes, peeled and diced
- 1/2 cup milk
- 1/4 cup butter
- 1 cup shredded cheddar cheese (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute.
- Add the ground beef or lamb to the skillet, breaking it apart with a wooden spoon. Cook until browned and no longer pink.
- Stir in the mixed vegetables and cook for 5 minutes.
- Add the tomato paste, Worcestershire sauce, beef broth, dried thyme, and dried rosemary. Stir to combine and simmer for 10 minutes. Season with salt and pepper to taste. Transfer to a baking dish.
- While the meat is simmering, place the diced potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15 minutes. Drain and return to the pot.
- Add the milk and butter to the potatoes, and mash until smooth. Season with salt and pepper.
- Spread the mashed potatoes over the meat filling. Optional: sprinkle cheddar cheese on top.
- Bake for 20-25 minutes or until golden brown and bubbling. Allow to cool for a few minutes before serving.
Notes
For extra flavor, brown the meat well and scrape the pan bits into the filling. You can make variations with ground turkey or a vegetarian version using lentils.
- Prep Time: 15
- Cook Time: 45
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
Keywords: shepherd's pie, comfort food, casserole, family meal