Shepherd’s pie is a comfort food classic that is full of rich, meaty flavors and topped with fluffy mashed potatoes. This meal is sure to warm you up on a cold winter evening!
Happy December! I hope you all had a fantastic weekend! My parents, sister, and niece came to visit for the day and we had a blast. My mom and I decorated the tree while a gluten-free version of my chocolate chip cookies baked in the oven. They came out awesome by the way! I’ll be adding instructions to that recipe on how to make them gluten-free if you need.
We also enjoyed repurposed Thanksgiving leftovers, including my mashed potato cakes. They were a huge hit and will probably be the only way I use up leftover mashed potatoes from now on!
I’m so excited for Christmas that I already have my menu planned and next week I’ll be cooking and shooting it all for you. Stay tuned for the recipes!
In the meantime, I have a few great make-ahead recipes up my sleeve. This time of year is always so busy that I like to cook a few make-ahead meals to have in my fridge throughout the week. You’ll always have something to eat even if you don’t have time to cook!
I’ve really been into comfort food lately. Cold weather and the holiday season can do that to a person! Today’s recipe is my take on the classic shepherd’s pie – meaty, flavorful, and a decadent mashed potato topping. It’s mouthwatering good! Plus, it’s a one-pot wonder!
Shepherd’s pie starts out with a flavorful mix of onions, carrots, and celery. Add in some lean ground beef (or turkey) and add even more flavor with tomato paste and garlic. Beef broth adds a nice rich flavor and milk adds creaminess. Once that is all cooked down I toss in some frozen peas and corn for sweetness and a nice fresh flavor.
You’re kitchen is going to smell amazing at this point!
Now, for the best part. The mashed potatoes. We all know how much I love mashed potatoes.
If you still have leftover mashed potatoes hanging out in your fridge today’s recipe will be a great way to use them up! If you used them up making these, don’t worry – just make a batch of my perfect mashed potatoes.
Spread leftover, or freshly made mashed potatoes over the top and bake until bubbly and brown.
I couldn’t stop eating this… one taste turned into two, two turned into three, and then I just scooped out a big serving for myself! Comfort food at it’s best.
- 1 Tablespoon Olive Oil
- 1 Onion, peeled and finely chopped
- 1 Large Carrot, peeled and finely chopped
- 2 Stalks Celery, finely chopped
- Kosher Salt and Freshly Ground Black Pepper, to taste
- 1 Pound Lean Ground Beef
- 2 Tablespoons Tomato Paste
- 3 Cloves Garlic, finely minced
- 1 Cup Beef Stock
- ½ Cup Milk
- ½ Cup Frozen Peas
- ½ Cup Frozen Corn
- 1 Recipe Perfect Mashed Potatoes
- Preheat the oven to 425º.
- Heat the olive oil in a 12-14-inch oven safe skillet over high heat. Add in the onion, carrot, celery and sauté for 5-6 minutes or until golden brown; season well with salt and pepper. Add in the ground beef and break it up with the back of a wooden spoon. Cook the vegetable/beef mixture until the meat is no longer pink; season with more salt and pepper. Stir in the tomato paste until well combined and then stir in the garlic; cook for 1 minute.
- Pour in the beef broth and milk and mix well. Let the mixture simmer for about 10 minutes or until starting to thicken. Stir in the peas and corn.
- Spread the mashed potatoes evenly over top of the meat mixture. Bake the shepherd’s pie for 25 minutes or until starting to brown lightly.
- Option 1: Prepare the recipe as written including the baking time. Let the shepherd’s pie cool completely and then refrigerate. Reheat the whole thing in the oven, or microwave individual servings. (The flavors really come through with this option!)
- Option 2: Prepare the recipe as written but don’t bake. Refrigerate the shepherd’s pie until you’re ready to serve, then preheat the oven and bake for 35 minutes.
It just dawned on me that Shepherd’s Pie is one dish I’ve never made for my kids (5 yrs old). I know they would love the flavors of this one (though I may use ground turkey vs beef… only because I have some on hand). Totally trying this out. Thanks!
Thanks Mary! I hope they enjoy it 🙂
How long should I pre heat the oven for?
If done with Cali mash can you still refrigerate and reheat in oven next day?
I haven’t tried it, but I don’t see why it wouldn’t work!
Anna Rae says
Thank you for posting this! I’ve made it twice now, but have used mashed cauliflower instead of potatoes. I’m a huge potato fan, but I had cauliflower on hand the first time and we found out we loved it that way– also, points for being healthy and saves a little prep time since you don’t need to peel any potatoes!
What a great idea using cauliflower mash! I’ll definitely have to give that a try. I’m so glad you liked it. Thank you for your kind words, Anna!
Bryan Bonilla says
Once I make the pie how long is it good for? I have a pot luck on Saturday, but I’m looking to cook it on Friday night and store it in the fridge for Saturday. Is this ok? Would I just need to reheat the pie right ?
Yes, making it on Friday for Saturday is just fine, Bryan. Just reheat it when you’re ready 🙂
Belle M says
How long, and at what temperature, do you reheat your cooked shepherd’s pie if I went with Option 1 (baked and then cooled in the fridge overnight)?
Hi Belle. I suggest reheating it at 350º until it’s bubbly and warmed through. It will probably take around 30 minutes depending on your oven.
Susan Dunne says
I made option 2 yesterday… ill put it in the oven tonight is it safe to have the left overs for my lunch tomorrow – technically it is day 3….
Sorry to be a pedant but Shepherds pie is made with lamb – it was made by shepherds! The version with beef mince is cottage pie! You really ought to do your research before trying a food blog like this and misleading your readers
That’s just what most people call this dinner. I wouldn’t have found this recipe if she called it anything else. Just saying not everything has to be so exact in life, just let people live
YIPPI for the reply
Lisa Dale says
While your lamb definition is “correct”, at least in North America Shepherd’s Pie always references something made with ground beef, or if chunks of beef with gravy, there’s an explanatory subtext, and you won’t see cottage pie on any menu.
Robin Jackson says
Sheesh. Calm down and carry on.
I’m a Canadian, family has been in Canada for generations. We always used ground beef to make Shepard’s pie. It may be written somewhere about lamb. But I can assure you, it ain’t in Canada’s home kitchens.
Do us a favour n keep your negativity to yourself. It’s out of order.
We all know! I call it shepherds pie when I make it with beef. Most people probably don’t make it with lamb. Don’t be so harsh on someone that’s helping you. Life’s to short to call people out! Manners would be nice!
Anisah Mahmood says
Thank you for the tips esp about making ahead n reheat. ♥️
512 Refrigeration Services says
Is it possible to replace meet by lentil for example?
Pat Hainan says
This is a lovely COTTAGE PIE, shepherds pie is made with lamb,
Yep, Cottage pie refers to any pot pie topped with potato, shepherd’s pie is always Lamb based.
To be even more controversial I am a vegan and used lentils! 😉
Gail Fitzgerald says
I would like to make my shepards pie on Wednesday to have for dinner on Friday night. It will be refrigerated until then. My question is I will not be baking it until Friday night so will it be good after being in frig not cooked yet. Thanks for any help.
Vin Rom says
The recipe looks yummy, however I’m surprised it’s call Shepard’s pie. There’s no lamb in the recipe. I was trying to search for a recipe that a true Shepard’s pie with ground lamb. I’d recommend trying it this way, so much better than ground beef.