Shepherd’s Pie
I fully know that this technically is a Cottage Pie because it’s made with beef and not lamb. However, my brain still just wants to call it Shepherd’s Pie, and if it’s any consolation, you can always easily swap out the beef for lamb and call it a day.
Whatever you want to call it, it doesn’t really matter to me. Just as long as you give this recipe a try. It’s delicious and leftovers are even better, so be sure to make a full batch because your future self will be glad you did.
Shepherd’s Pie
Technically a Cottage Pie, but you can also use ground lamb instead of beef if you'd like to keep things more traditional.
Servings: 8
Equipment
- Dutch oven
- Potato masher
- 9×13 baking dish
- Cheese grater
Ingredients
Potatoes:
- 2 pounds baking potatoes such as russets
- 2 whole heads of garlic cloves separated and peeled
- 1 tablespoon olive oil
- Kosher salt
- Coarse black pepper
- 6 tablespoons butter sliced
- 1 cup buttermilk
- chives for garnish
Filling:
- 2 tablespoons olive oil
- 2 1/2 pounds ground beef (ground chicken, turkey or lamb, if preferred)
- 1 large onion diced
- 2 medium carrots diced
- 3 garlic cloves minced
- 1 box of crimini mushrooms about 10 caps, stemmed and sliced
- 4 sprigs of fresh thyme
- 2 bay leaves dried or fresh
- 1 teaspoon salt
- 1 teaspoon freshly cracked black pepper
- 1 tablespoon tomato paste
- 2 tablespoons flour
- 1 1/2 cups Guinness beer or 3/4 of a pint bottle
- 1 tablespoon worcestershire sauce
- 1/2 cup beef stock or broth
- 1 1/2 cups frozen peas
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 350°F.
- Peel and cut the potatoes into a large dice. Place in a pot, fill with enough water to cover the potatoes completely, about 2 inches above, and bring to a boil. Cook until the potatoes are fork tender, when a fork goes in rather smoothly and easily. While the potatoes cook, roast the garlic. Place the peeled garlic cloves onto a sheet of aluminum foil. Drizzle with the olive oil, and season with a pinch of salt and freshly cracked black pepper. Wrap the sheet of foil around the garlic, like a package. Repeat the folding process with another sheet of foil, to prevent dripping. Place in the oven and roast for about 25-30 minutes.
- Once the potatoes are soft, drain. Put them back in the pot, add the butter and mash together. Slowly add the buttermilk, 1/4 cup at a time, you might not need the full cup of buttermilk. Keep adding the milk until the potatoes are smooth and creamy, or desired consistency is reached. Season with salt and black pepper. Mince the chives, add it to the potatoes and mash once more.
- When the garlic is done roasting, remove the package from the oven and allow to cool, slightly. Open the foil and add the cloves, with the oil into the potatoes. Thoroughly mash and smash the cloves into the potatoes. Taste to see if it is okay with salt and pepper, add more if needed. Set the potatoes aside while you make the filling.
- Heat a large dutch oven, or pot, over medium-high heat. Add the oil and the ground beef. Cook the ground beef, constantly breaking down the meat with a spoon. Allow the meat to brown and cook completely. Once the beef is browned, add the chopped onion, carrots, and garlic to the pot. Cook until they are translucent and soft. Add the chopped mushrooms and continue to cook, stirring occasionally.
- Add the thyme leaves, bay leaves, salt and pepper to the pot. Stir once again to mix evenly and continue to cook for another 5 minutes. Throw in the tomato paste and break it down into the meat and veggies. Sprinkle the mixture with the flower and allow it to cook for 3-4 minutes.
- Pour in the guinness and scrape down the bottom of the pan, loosening the pan drippings. Add the worcestershire sauce, and beef stock. Cook until the sauce has thickened and somewhat reduced. Lastly, throw in the peas and mix well. Remove from the heat.
- Pour the meat filling into a 9×13 baking dish, no need to grease or butter. Spread out the mixture evenly. Grab the mashed potatoes from earlier and scoop it onto the top of the beef. Evenly spread out the potatoes, completely covering the beef. Place in the oven and cook for about 20-25 minutes or until the top is lightly browned and crispy. Remove from the oven and sprinkle the shredded cheese, evenly on top of the potatoes. Place under the broiler for 3-5 minutes, until the cheese has melted and browned. Watch it carefully as the broiler can burn things rather quickly.
- Remove from the oven and let it cool slightly before serving. Serve with Irish Soda Bread, or with a salad, if desired. Enjoy!
I have been making this for years – originally found it on Pinterest – was a really great article with lots of pictures (which as an new cook I appreciated) and funny instructions – it is the most delicious shepherds pie ever. Making it today – first snow of the season – thanks for such a great recipe!
This makes me so happy to read. Thank you for sharing! I recently updated my site and redid it completely and decided to simplify it to make it easier and quicker to navigate so unfortunately the step by step photos are gone and the funny instructions. But I’m so glad you enjoyed that!
I too have made this recipe for years from Pinterest and I LOVED your instructions. I also loved the Irish Soda Bread recipe you used to have linked but now I can’t find it. Do you still have that recipe somewhere? Thanks!