You can’t go wrong with this Shepherd’s Pie recipe… it’s hearty, comforting and completely delicious!
I have this family of clients whose little girl keeps me in stitches. This family lives across the street from me, and sometimes, they need a quick meal fixed that’s wholesome. Jillian says, “I want some fast comfort” And I said, “Mam, that would be a shepherd’s pie.” And she agreed that that should be the fare for the evening.
So, just as I was piping all the mashed potatoes atop their deep crock of shepherd’s pie, their little girl Harper strolled into the kitchen and said, “Hey Rhonda, what’s a shepherd? Whatever it is, he sure likes funny-looking pies.” And I explain, “A shepherd is a man that walks around with a big staff that looks like a cane, and he tends to a flock of sheep.” And she said, “Why does he have to tend the sheep?” And I couldn’t help but take advantage of this opportunity to mess with her: “Baby sheep are called kids when they’re little, and like all kids, sometimes they’re ba-aa-aa-d.” This got me an explosion of giggles, of course, which are always nice. Though I later had to correct myself that baby sheep are actually called lambs, it’s young goats that are known as kids.
Why Busy, Hungry Families Love This Shepherd’s Pie
Sometimes busy moms and dads deserve a meal that feels like a Jacuzzi on a plate—a meal that just gives you great feelings of relief from all that might ail you the minute it hits your mouth. That’s what dishes like a good shepherd’s pie do for me. Shepherd’s pie offers guaranteed steaming-hot whipped bites of sheer relief for the senses.
How could it not be? That perfectly seasoned ground beef flavored with just the right caress of Worcestershire brings so much savory flavor to that gravy. And speaking of gravy, forget having to put a gravy bowl on the table with this dish ’cause all that gravy is tucked right into the meal.
And it’s a pleasure to eat. The fork descends through all those whipped potatoes into that delicious gravy, beef, and seasoned veggies. Once you bring that first bite to your mouth and swallow, it hits you: all the delicious comfort that is shepherd’s pie, and you get that delicious flood of feelings that tells you all is well with the world—big time.
How to Make Ahead and Store
There are many great things about shepherd’s pie, including how well it is kept in the refrigerator or freezer. You can refrigerate this for up to 4 days, wrapped tightly with plastic wrap, or you can bake it and freeze it afterward. You can keep it frozen in a freezer-safe container for up to 60 days.
Serving Suggestions
This shepherd’s pie pairs nicely with spring or fall vegetables. It would be great with this Oven-Baked Asparagus with Parmesan, which takes less than 18 minutes from prep to service. Something tomatoey would be great here, too, to just play off that wee bit of tomato paste in your gravy. A bit of acid would be nice, too. So how about a Cucumber Tomato Salad on the side, which will be a refreshing, tangy bite after all these cloudy potatoes and hearty beef and vegetables with gravy? For dessert, I have the perfect suggestion: Lemon Strawberry Bars. That lemon cream cheese icing atop those strawberry cake bars has to be tasted to be believed.
Shepherd’s Pie Recipe
Ingredients
- 4 large russet potatoes peeled and cubed
- 1/2 cup milk
- 1/4 cup unsalted butter
- 1/2 cup shredded cheddar cheese
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 1 pound lean ground beef
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 cup frozen mixed vegetables peas, carrots, corn
Instructions
- Preheat oven to 375°F.
- In a large pot, boil potatoes until tender, about 15 minutes. Drain and mash with milk, butter, cheddar cheese, salt, and pepper.
- In a skillet, heat olive oil over medium heat. Add onion and garlic, sauté until soft. Add ground beef and cook until browned.
- Sprinkle flour over meat, stir in tomato paste, beef broth, and Worcestershire sauce. Bring to a simmer and let thicken, about 5 minutes.
- Stir in frozen vegetables and cook for another 5 minutes. Remove from heat.
- In a baking dish, spread the meat mixture evenly. Top with mashed potatoes, spreading to the edges to seal.
- Bake for 20 minutes or until the potatoes are golden. Let stand for 10 minutes before serving.
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