Classic Shepherd's Pie Recipe - Allrecipes.com
Classic Shepherd's Pie Recipe
  • READY IN 1 hr

Classic Shepherd's Pie

Read Reviews (34)

"A savory base of ground beef and vegetables in tangy tomato gravy and topped with a layer of buttery mashed potatoes. It's the perfect comfort food for your hungry family." —  

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Original recipe makes 6 servings Change Servings
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Directions

  1. Heat oil in a skillet set over medium heat. Add the onion, garlic, thyme, rosemary, and half of the salt and pepper. Cook, stirring often, for 5 to 7 minutes. Preheat the oven to 350 F (180 C).
  2. Crumble meat into pan and cook until brown all over. Sprinkle with flour. Stir in ketchup, tomato juice, Worcestershire sauce and mustard. Simmer for 5 minutes. Stir in mixed vegetables. Transfer to a 9-inch (23-cm) baking dish.
  3. Whip the potatoes with the warm milk, remaining salt and pepper, butter and garlic until very fluffy. Spread potatoes evenly over meat mixture. Bake for 35 minutes or until potatoes are golden.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 35 mins
  • READY IN 1 hr

Footnotes

  • Twist 1: For a zestier flavour, stir 1 tsp (5 mL) prepared horseradish and 1/4 tsp (1 mL) cayenne pepper into the meat mixture.
  • Twist 2: For a meatless version, substitute 4 cups (1L) chopped mushrooms for the meat.
  • Twist 3: For a pork version, ground pork can also be substituted for beef.
  • Twist 4: For a pub-style shepherd's pie, use ground lamb in place of beef and mark the potatoes with the tines of a fork.
  • Twist 5: Make ahead: This casserole can be assembled and then refrigerated for up to 2 days before baking. Extend cooking time to 45 minutes.
  • Twist 6: For increased fibre and nutrient value of this recipe use sweet potatoes.
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Reviews More Reviews

Most Helpful Positive Review
Apr 29, 2011

This is a nice change from the usual. It's quick, easy and very, very tasty. I followed the recipe to a T, tasting as I went along. I was a little wary of using the whole amount of dijon but it didn't overpower at all. The only change I would make is to use tomato paste instead of the ketchup, as I thought the sweetish tang of the ketchup was a bit much and add a bouillon cube. That's just personal preference, though. All in all, a great meal, thanks :)

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Most Helpful Critical Review
Jan 06, 2012

I am not a big fan of ketchup but thought I'd give this a try. My husband thought it was tasty, but I had problems with the taste at mealtime and beyond. I think I'll go back to a real classic Shepherd's Pie.

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Feb 20, 2013

I have friends demanding that I make this recipe for them! I did change it up a bit. I don't include the mustard, just because I didn't have mustard the first time I made it. The tomato juice I sub for pasta sauce. For veggies I put in a can of peaches and cream kernel corn and then I top it off with some parmesan cheese sprinkled over the potatoes. So good!

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Oct 04, 2011

I thoroughly enjoyed this meal, as did my wife. I followed the recipe almost to the letter, only substituting frozen corn for the mixed veggies. Also, I didn't mix the corn with the meat, but simply layered it on top before I spooned on the potatoes. Very flavorful mixture!

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Aug 28, 2011

Finally a shepard's pie recipe with flavor! This recipe is a keeper. 5 stars

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Oct 12, 2011

Just made this for my family and it was DELICIOUS!!! Oh and did I mention easy!! I did use two packets of instant potatoes thought since I am a mother of 2 having to cook fast. Also, I substitued a bay leaf for the rosemary. My little boy keeps saying "Momma good" if that says anything at all. Will definetly pass this recipe on!

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Jul 11, 2011

Shepherds pie is actually made from Lamb.....Cottage pie is made with ground Beef. But i like both anyway!

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Sep 07, 2011

I loved this recipe. I was worried the mustard would overpower the flavor, but it all mixed well together. The dish was incredibly tasty.

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Nutrition

  • Calories
  • 375 kcal
  • 19%
  • Carbohydrates
  • 44 g
  • 14%
  • Cholesterol
  • 57 mg
  • 19%
  • Fat
  • 17.4 g
  • 27%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 18.2 g
  • 36%
  • Sodium
  • 1603 mg
  • 64%

* Percent Daily Values are based on a 2,000 calorie diet.

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