Homemade Shepherd’s Pie

by 247tasty

Prep time: 30 mins | Cook time: 45 mins | Total time: 1 hr 15 mins | Servings: 6

A simple, easy to make, and super delish Pie to serve to your loved ones. The ultimate comfort food with scrumptious filling with loads of gravy beneath a fluffy layer of mashed potatoes.


1 tbsp oil
1 lb ground beef
1 clove garlic chopped
2 onions finely chopped
2 medium carrots finely diced
2 sticks celery finely diced
½ tsp salt
¼ tsp ground paprika
ground black pepper to taste
2 tbsp white flour
2 tbsp tomato paste
⅓ c red wine (or more broth if avoiding alcohol)
1 c beef broth
1 c frozen peas
1 tbsp finely chopped parsley
½ tsp finely chopped thyme
1 tsp finely chopped rosemary
4 c mashed potatoes
½ c shredded cheddar cheese

How to make Homemade Shepherd’s Pie

Step 1: In a large, deep skillet, heat the oil over medium-high heat. Once the oil is hot, add the meat and brown. Add in the chopped vegetables and saute until soft.

Step 2: Sprinkle the salt, paprika, pepper, and flour on the meat and veggies. Continue to cook for another 2 minutes, stirring often. Add in the tomato paste, stirring constantly, and cook for a minute until it has a roasted aroma. Then, pour in the red wine or beef broth and scrape the browned bits off the bottom of the pan.

Step 3: Into the mixture in the skillet, add in the broth, herbs, and peas. Stir and simmer for about 4 to 5 minutes. When done, allow this to cool in a lined 7 x 11” baking dish.

Step 4: Meanwhile, prepare the mashed potato. For this, you need around 4 cups of mash. I yield about 1.5 lbs of peeled potatoes, and that should be enough.

Step 5: Prepare the oven. Preheat it to 400 degrees F or 200 degrees C. On top of the cold filling, spread the mashed potatoes. Using a fork, make a criss-cross but be very careful not to mix the mashed and the filling. Sprinkle the cheese on top and bake for about 20 minutes until golden.


1. You can substitute the beef with ground lamb for that authentic flavour. I suggest draining the lamb after browning as it tends to be fattier.

2. Make this recipe ahead. So steps until before baking. Cover the baking dish and store it in the fridge for up to 3 days. When ready to eat, pop in the oven and bake for about 30 to 40 minutes at 400 degrees F until the filling is bubbly and the top is golden.

3. To freeze, use foil, then aluminium foil to wrap the dish well, and store in the freezer for up to 2 months. When reheating, remove the foils, replace the aluminium foil and bake for an hour at 400 degrees F. Uncover and bake for 10 minutes more until browned.

Cooking tips:

1. For the most intense flavours, ensure to brown the meat and vegetables well.

2. Make sure to not skip the cooling of the filling to prevent mixing the layers when you top it with mashed potatoes.

Ingredient notes:

1. For the mashed potatoes, you can use Instant Pot mash, regular, or ready-made.

2. You can use ketchup in place of tomato paste.

3. For a gluten-free version, I suggest using cornstarch instead of flour. And check the other ingredients to ensure they are gluten-free.

4. Don’t like peas? Use chopped green beans instead.

5. I haven’t tried this, but if you want this low carb, many suggested to try using mashed cauliflowers whisked with 1 egg yolk instead of mashed potatoes.

6. For vegetarians, feel free to add 2 cups of cooked, brown lentils instead of ground beef. And replace the beef broth with vegetable broth.

Nutrition Facts:

Serving: 1serving, Calories: 377kcal | Carbohydrates: 45g | Protein: 24g | Saturated Fat: 4g | Cholesterol: 56mg | Sodium: 562mg | Fiber: 5g | Sugar: 6g

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