The Best Classic Shepherd’s Pie Recipe

I recently whipped up a sumptuous Shepherd’s Pie Recipe combining rich ground beef, diced onions, garlic, carrots, with a subtle hint of red wine. Topped with creamy mashed potatoes and a sprinkle of cheddar cheese, this dish offers a hearty mix of flavors and textures to intrigue any food lover.

I love making this best classic Shepherds Pie and it’s become one of my go-to recipes when I’m craving a solid dinner option. I started off by browning 1 lb ground beef with a medium diced onion, and some garlic that I minced real fine.

Then I tossed in diced carrots and celery until everything started to soften. A little tomato paste, an optional 1/2 cup red wine, some beef broth, and a splash of Worcestershire sauce added loads of flavor to the mix, while a tablespoon of flour helped thicken the gravy.

Once I mixed in some frozen peas and seasoned it with salt and pepper, I let it simmer. For the topping, I boiled 2 lbs of potatoes till soft and mashed them with 4 tbsp butter and 1/2 cup warmed milk, then mixed in 1 cup grated cheddar cheese right before baking.

This version of Cottage Pie is one of my best takes on ground beef recipes healthy dinner ideas. Enjoy every bite!

Why I Like this Recipe

I really love this recipe because it makes me feel super cozy whenever I cook it. First, the way the meat and veggies come together with the cheesy mashed potatoes always fills my kitchen with an amazing aroma that reminds me of home. Second, I really enjoy how hearty and satisfying it is yet remains simple enough for me to tweak when I feel like adding extra flavor or extra veggies. Third, the recipe is just fun to make – even though it might seem a little complicated at first, every step is worth it and it never fails to bring a sense of accomplishment when I see that golden, bubbly top. Lastly, there’s something special about the melted cheddar cheese on top that makes every bite feel like a warm hug on a cold day.

Ingredients

• Ground beef or lamb: adds rich protein and hearty flavor to make the pie super filling.
• Onion: brings natural sweetness and fiber which makes the dish more balanced.
• Garlic: gives a bold, aromatic punch that really lifts the overall taste.
• Carrots: these sweet, nutrient-packed veggies add vibrant color and a fun crunch.
• Potatoes: provide essential carbs and create a creamy, warming topping for the pie.
• Frozen peas: adds a pop of fiber, vitamins and a subtle sweet note all around.

Ingredient Quantities

• 1 lb ground beef or lamb
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 cup frozen peas
• 1 tbsp tomato paste
• 1/2 cup red wine (optional)
• 1 cup beef broth
• 1 tsp Worcestershire sauce
• 1 tbsp all-purpose flour
• Salt and pepper to taste
• 2 lbs potatoes, peeled and cubed
• 4 tbsp butter
• 1/2 cup milk, warmed
• 1 cup grated cheddar cheese

How to Make this

1. Preheat your oven to 400°F and bring a large pot of salted water to a boil for the potatoes.

2. Add the peeled and cubed potatoes to the boiling water and cook until tender, about 15-20 minutes. Drain and mash them with butter, warmed milk, salt, and pepper. Stir in most of the grated cheddar cheese, saving a little for the topping.

3. While the potatoes are cooking, heat a large pan over medium heat and add the ground beef or lamb, cooking until browned. Drain off any excess grease.

4. Add the diced onion and minced garlic to the meat and cook until softened, about 3-4 minutes.

5. Mix in the diced carrots and celery and cook for another 5 minutes until they start to get tender.

6. Stir in the tomato paste and sprinkle the all-purpose flour over the mixture. Stir well to coat the meat and vegetables evenly.

7. Pour in the red wine (if using) and beef broth, and add Worcestershire sauce along with salt and pepper to taste. Let simmer until the gravy thickens, about 5-7 minutes, then fold in the frozen peas.

8. Spread the meat and veggie mixture evenly into a baking dish.

9. Carefully layer your mashed potatoes on top of the meat mixture, smoothing it out with a spatula and then sprinkle the rest of the cheddar cheese over the top.

10. Bake in the preheated oven for about 20-25 minutes until the top is golden and bubbly. Enjoy your comforting classic shepherds pie!

Equipment Needed

1. Oven – to bake our shepherds pie at 400°F
2. Large pot – for boiling the cubed potatoes in salted water
3. Colander – to drain the potatoes after boiling
4. Knife and cutting board – to dice the onions, carrots, celery and mince the garlic
5. Potato masher – for mashing the potatoes with butter and warmed milk
6. Large pan – to brown the ground beef or lamb and cook the veggies
7. Wooden spoon or spatula – to stir the meat and vegetable mixture and to smooth the mashed potatoes on top
8. Baking dish – for assembling the meat mixture and mashed potatoes before baking
9. Measuring cups and spoons – to accurately measure ingredients like red wine, beef broth, tomato paste, and Worcestershire sauce

FAQ

The Best Classic Shepherd’s Pie Recipe Substitutions and Variations

• If you cant find ground beef or lamb, you can use ground turkey or chicken for a lighter version.
• Don’t have red wine? Try swapping it out with extra broth or even a splash of balsamic vinegar diluted in water.
• If you’re out of cheddar cheese, Monterey Jack or mozzarella can work pretty well for that melty topping.
• Instead of regular potatoes, you can experiment with sweet potatoes or even cauliflower for a twist in flavor.

Pro Tips

1. Make sure you brown the meat really well before adding the other ingredients cause this adds a lot of flavor. Don’t rush it, you want it to get a nice color so it tastes better in the end.

2. If you decide to use red wine, let it simmer for a few extra minutes. This helps in reducing the strong taste and lets the flavors mix together more nicely, even though it might seem like a long wait.

3. When you’re mashing the potatoes, be generous with the butter and milk to get them super creamy. If they’re too lumpy, the layers won’t blend as good with the meat mixture.

4. Sprinkle the cheddar a bit evenly on top, and if you don’t mind a little extra crunch, you can broil it on high for a minute at the end to get that bubbly, crispy top.