Shepherd’s Pie – made with ground beef, leeks, onions, carrots, celery, red wine, beef stock, mashed potatoes, parmesan cheese, and panko breadcrumbs for the ultimate comfort meal.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
There’s a story my grandmother used to tell me about shepherd’s pie, although in our family, it was more about using up leftovers from the farm. Growing up, it was always presented as a “clean-out-the-fridge” meal, combining yesterday’s roasted meats and veggies into something magical under a pile of creamy mashed potatoes. Over the years, I’ve put my own spin on it, upgrading it from leftover status to a dinner hero in its own right. When I made this particular shepherd’s pie, it was the middle of an unusually busy week where each meal felt like a small victory. I’ll never forget how perfect it was reheated the second day, maybe even better than the first! It’s a recipe steeped in nostalgia but modernized with bold flavors (and wine, don’t forget the wine). That’s what makes this more than just another casserole – it’s a hug on a plate.
Why You’ll Love This Shepherd’s Pie
– It’s a comforting, hearty meal that’s perfect for feeding a crowd or meal-prepping lunches for the week.
– The balance of flavors – savory meat, sweet carrots, rich mashed potatoes, and a pop of tangy parmesan – creates an irresistible dish.
– Wine in the recipe? Yes, please. Wine with the meal? Double yes.
– It’s just fancy enough to impress but familiar enough for even the pickiest eaters.
Ingredient Notes
This dish combines pantry staples with a few essentials to give incredible flavor. Here’s why these key ingredients shine:
- Ground beef: Use lean or medium-fat beef to get that perfect balance of moistness and flavor without an oily result.
- Leeks: These add a mild, sweet onion flavor that deepens as it cooks – make sure to clean them well for no grit!
- Red wine: Choose a full-bodied wine like a Malbec or Merlot for a richer flavor. Bonus tip: drink the leftovers with dinner!
- Mashed potatoes: Yukon Golds make the creamiest mash, and a touch of nutmeg takes them from good to spectacular.
- Parmesan and panko: This duo crisps up beautifully in the oven to give you the most tempting golden crust on top.
How To Make This Shepherd’s Pie
Making shepherd’s pie may seem like a project, but trust me, the steps come together seamlessly and are worth every minute.
- Step 1: Start by preheating your oven to 400°F. Brown your ground beef in a large skillet, season it well, and set it aside.
- Step 2: Sauté the leeks, onions, carrots, and celery in butter and olive oil until softened. Add garlic and tomato paste, cooking until fragrant and beautifully caramelized.
- Step 3: Deglaze with red wine, letting it simmer and reduce by half. Then, add the beef stock, Worcestershire sauce, browned meat, and herbs – let the mixture simmer until thickened.
- Step 4: Layer the meat mixture in a 9×13 dish, top it with mashed potatoes, fluff with a fork, and sprinkle with parmesan-panko topping.
- Step 5: Bake for 25–30 minutes until golden. If needed, broil briefly for an extra-crispy crust. Rest 10–15 minutes before serving.
Storage Options
Shepherd’s pie is an excellent make-ahead meal! Store leftovers in an airtight container in the fridge for up to four days. Want to freeze it? Sure! Wrap the fully assembled (but unbaked) dish tightly in foil and freeze for up to three months. To reheat, bake from frozen at 375°F for about 45 minutes or microwave individual portions (though the oven gives the best results).
Variations and Substitutions
Customize your shepherd’s pie with these fun ideas:
- Lamb Instead of Beef: For a traditional twist, swap out the ground beef for lamb for a classic shepherd’s pie (vs. cottage pie).
- Sweeter Mash: Use mashed sweet potatoes instead of Yukon Golds for a pop of sweetness that pairs beautifully with the savory filling.
- Vegetarian Option: Replace the meat with lentils or a plant-based crumble – the rich sauce makes it just as satisfying.
- Cheddar Top: Swap parmesan for sharp cheddar for an ooey-gooey cheese crust that the kids will love.
What to Serve with This Shepherd’s Pie
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Round out your meal with these easy, complementary sides:
- Garlic Green Beans: Quick to sauté, they add a fresh and zesty crunch that lightens up the meal.
- Crusty Bread: Perfect for mopping up every last bit of that rich gravy.
- Simple Side Salad: Tossed with a sharp vinaigrette, it balances the richness of the pie effortlessly.
FAQ
Q: Can I make this ahead of time?
A: Absolutely! Assemble it a day ahead, pop it in the fridge, and bake when ready. It’s even freeze-friendly for longer storage.
Q: What is the difference between shepherd’s pie and cottage pie?
A: Traditionally, shepherd’s pie uses lamb, while cottage pie uses beef. But both are endlessly adaptable and delicious!
Q: Do I need to use a potato ricer?
A: Not necessarily, but it makes beautifully smooth and lump-free mashed potatoes. If you don’t have one, a classic potato masher works just as well (with a little elbow grease!).
Shepherd's Pie
Ingredients
Shepherd's Pie Filling
- 2 pounds (900 g) ground beef
- kosher salt
- freshly ground black pepper
- 1 tablespoon (14 g) butter
- 1 tablespoon (15 ml) olive oil
- 1 leek washed well, sliced into half moons
- 1 large yellow onion chopped
- 3 medium (3) carrots chopped
- 2 celery stalks chopped
- 2 cloves (2) garlic minced
- 6 oz (170 g) tomato paste
- 1 cup (240 ml) red wine (full-bodied, such as Malbec)
- 1.5 cups (360 ml) beef stock
- 2 tablespoons (30 ml) worcestershire sauce
- 6 sprigs (6) thyme
- 1 bay leaf
- 1 cup (130 g) frozen peas
Mashed Potatoes
- 4 pounds (1814 g) Yukon Gold potatoes peeled
- 2 cups (480 ml) whole milk
- 1.5 sticks (170 g) unsalted butter room temperature or melted
- 1 tablespoon (16 g) kosher salt plus extra for boiling potatoes
- freshly ground black pepper
- freshly grated nutmeg good pinch
Assembly
- 1/4 cup (25 g) grated parmesan cheese
- 1/4 cup (15 g) panko breadcrumbs
Equipment
- 9x13 inch casserole dish
- Large skillet
- Potato ricer
Instructions
- Make the Shepherd’s Pie Filling:
Preheat oven to 400°F. In a large pan over medium-high heat, brown the beef, breaking up into chunks as it cooks. Season with salt and pepper. Remove to a plate with a slotted spoon and discard the remaining fat from the pan. - Lower the heat to medium. Add the butter, olive oil, leek, onion, carrots, and celery. Season with salt. Cook until softened, 8-10 minutes. Add garlic and cook for another minute. Add tomato paste and cook for about 2 minutes, stirring well.
- Add wine, scraping up anything that has stuck to the pan. Simmer for a few minutes until the wine has reduced by about half. Add the meat, beef stock, Worcestershire sauce, and herbs; stir well. Simmer for 12-15 minutes, until the liquid has thickened considerably. Taste for seasoning. Remove the herb bundle. Add peas.
- Add the meat mixture to a 9x13 inch dish (or any large casserole dish). Spread mashed potatoes evenly over the top, fluffing with a fork. Combine the parmesan and breadcrumbs in a small bowl; sprinkle over the mashed potatoes. Bake the casserole for 25-30 minutes, until the top starts to brown. For an extra crispy top, place under a broiler for a couple minutes. Let rest for 10-15 minutes before serving.
- Make the Mashed Potatoes:
Cut large potatoes into quarters, smaller potatoes in half. Add to a pot with enough cold, salted water to cover. Bring to a boil over medium-high heat, reduce to a simmer. Cook for 20-30 minutes, until fork-tender. Meanwhile, warm the milk in a small pot. - When the potatoes are done, drain them and mash with a potato ricer into the pot they were cooked in. Add the butter, salt, pepper to taste, nutmeg, and most of the milk. You may not need all of the milk, keep adding until you reach the desired consistency. Taste for seasoning.
