Classic Shepherd's Pie Recipe (2024)

5 from 14 votes

Course: Main Course

Cuisine: American, English, Irish

Keyword: Classic Shepherd's PIe, Shepherd's Pie

Prep Time: 45 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

For the Potatoes

• ▢ 2 pounds Russet potatoes peeled and diced
• ▢ ⅓ cup half and half
• ▢ 4 tablespoons butter
• ▢ Salt and pepper to taste
• ▢ 2 egg yolks

For the Filling

• ▢ 1 pound ground beef
• ▢ 1 pound ground lamb
• ▢ 1 large onion diced
• ▢ 3 garlic cloves minced
• ▢ 4 tablespoons cornstarch
• ▢ 1½ cups chicken broth
• ▢ 2 teaspoons tomato paste
• ▢ 1 teaspoon Worcestershire (or gluten free tamari)
• ▢ 1 teaspoon fresh chopped rosemary
• ▢ 1 teaspoon fresh thyme
• ▢ 1 (10 ounce) package frozen mixed vegetables
• ▢ Salt and pepper to taste

For the Potatoes

• Place potatoes in a large sauce pan and cover with cold water. Set over high heat, cover, and bring to a boil.

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• Once boiling, uncover and reduce heat to simmer. Simmer for 10-15 minutes, until potatoes are tender.

• While potatoes are boiling, place half and half and butter in a microwave safe bowl, and heat for about 30 seconds, until butter is soft.

• When the potatoes are done cooking, drain and return to pot or large mixing bowl. Mash with potato masher.

• Add half and half and butter and continue mashing until smooth. Add salt and pepper to taste.

• Stir in egg yolks. Set aside.

For the Filling

• Preheat oven to 400°F

• In a large skillet, add ground beef, ground lamb, onion, and garlic. Cook until meat is browned and no longer pink.

• Stir in cornstarch and toss to coat. Allow to heat up for 1 minute.

• Add chicken broth, a little at a time, stirring after each addition until it is totally incorporated.

• Add tomato paste, Worcestershire, rosemary, and thyme. Stir to combine.

• Bring to a boil. Then reduce heat to low, cover and simmer for about 10-12 minutes, until slightly thickened.

• Add the vegetables, and stir to combine. Add salt and pepper to taste.

• Transfer filling to casserole dish (11"x7"). Top with mashed potatoes, starting around the edges to create a seal and prevent it from bubbling up.

• Bake uncovered for about 25-30 minutes, or until potatoes begin to brown.

• Remove and allow to set for at least 15 minutes before serving.

• This recipe is naturally gluten free (if using the gluten free tamari, not Worcestershire, which has gluten). To make it dairy free, use coconut cream instead of half and half, and ghee instead of butter.
• Place casserole dish on a cookie sheet to bake to catch any drips.
• Lamb vs. Beef - You can use all of one or a little of each, as the recipe calls for.
• Vegetables - Mixed vegetables is easiest as it has all of the vegetables normally used. We sometimes use just frozen peas and carrots instead.
• Broth - You can also use beef or vegetable broth in this recipe.
• Storage: Store covered in the refrigerator for up to 3-5 days. Reheat in individual servings in the microwave.
• Freezer Directions: Prepare dish but do not bake. Allow to cool to room temperature. Cover and freeze for up to 3-6 months. Thaw overnight in the refrigerator. Continue with baking instructions, adding about 10-15 extra minutes for baking to account for cold dish.