Shepherd’s Pie

This is my best favorite dish, when I was a child up to now. Shepherd’s Pies! I often recommend my mother make it for each dinner on weekend. It was one of the most frequent meals I had growing up, and luckily everyone in my family also loved it. And now, amazingly, I have learned how to cook this dish from my mom, I can server it for myself and treat family at any meal.

Shepherd’s pie is often made up of leftovers, so it is one of the easiest and quickest meals to make! When making, you just need to follow my detail instructions, you will have best delicious dish without any effort. If you are finding delicious dish to treat family, the recipe is the way to go. The simple reason, it is perfect combination among ingredients to make greatest dish that is loaded with taste, flavor and nutrients from meat, potatoes, and vegetables. So, it is heavy, you should eat with some light salads, the dish will be perfect ever.

Shepherd’s pie is a great dish to prepare ahead of time. Make it the night before or the morning of, store it covered in the fridge, and then bake it when you’re ready to eat! If using leftover meat, remember that meat should not be stored for more than five days from when it was originally cooked, not from when the pie was made! You can freeze this Shepherd’s Pie! After cooking the pie cover it tightly and you can freeze it for up to two months. Cook the frozen pie at 350 degrees Fahrenheit for an hour before enjoying.

Shepherd’s Pie

Recipe by Maria VergaraCourse: DinnerCuisine: American


Prep time


Cooking time





Shepherd’s Pie is great dish that is loaded with taste, flavor and nutrients from meat, potatoes, and vegetables.


  • 3 bay leaves, separated

  • 2 tablespoons olive oil, separated

  • 2 garlic cloves, minced

  • 2 cups mirepoix (mix of carrots, onion, & celery), finely chopped (I chop 1 small yellow onion, 1 celery rib, & 1 carrot to get 2 cups)

  • 2 tablespoons tomato paste

  • 2 tablespoons Worcestershire sauce

  • 1 can (14.5 ounces) fire-roasted diced tomatoes, undrained

  • 1 and 3/4 cups beef stock (low sodium) (can use low sodium beef broth)

  • 1 beef bouillon cube

  • 1 teaspoon dried thyme

  • 1.2 pounds ground chuck round

  • 1/2 cup frozen sweet peas or corn

  • 1/2 cup 100% grape juice

  • 1/4 cup white flour

  • Topping
  • 6 tablespoons unsalted butter

  • 2 and 1/2 pounds potatoes (I use an equal mix of Yukon Gold and Russet; if just using one use Yukon Gold)

  • 1/2 cup heavy cream

  • 1/2 cup sour cream (can use fat free)

  • Fine sea salt and freshly cracked pepper

  • Optional: fresh parsley or fresh thyme, for topping.


  • Pour 1 and 1/2 tablespoons olive oil in a large skillet over medium high heat. Add garlic cloves and finely chopped onion and cook, stirring frequently for about 1 minute. Add the finely chopped carrots and celery and cook for another 2-3 minutes or until veggies are softened.
  • Increase heat to high and add in the beef. Cook, breaking up the beef, until browned through. If there is excessive grease, drain off that additional fat. Add in the flour and cook an additional minute to cook off the flour taste. Reduce heat to medium-high and add in the frozen peas or corn, can of diced tomatoes, tomato paste, beef stock, grape juice, beef bouillon cube, Worcestershire sauce, dried thyme, and 2 bay leaves.
  • Bring this mixture to a simmer then reduce heat to medium and bring the mixture to a rapid simmer. Cook for 25-35 minutes at medium heat, stirring every 5 or so minutes, until you have a good thickened gravy. Remove from heat, cover, and refrigerate until ready to bake. If making immediately, place in the fridge until potatoes are done. If you didn’t prepare in an oven-safe skillet, transfer to a 2 quart oven-safe dish.
  • Preheat the oven to 350 degrees F. Peel and then cube the potatoes into golf-ball sized pieces. Place in a strainer and rinse under cold water until the water rinsing through comes out clear. Place in a large pot and cover with cold water. Add 1 tablespoon fine sea salt and 1 bay leaf, stir, and bring to a boil. Reduce to a simmer until the potatoes are fork-tender; about 15-20 minutes. When a potato can easily be pierced, drain the potatoes in a strainer and make sure you get rid of all the extra moisture. Let them dry for about 3 minutes. Discard the bay leaf.
  • While the potatoes are drying in the strainer, add the heavy cream, sour cream, and butter to the pot. Melt on low heat and stir to combine. While potatoes are still hot, put them through a ricer and add right on top of the butter/sour cream mixture. Stir with a wooden spoon until smooth. Season to taste with salt and pepper. Cover and place in the fridge until ready to assemble pie! OR add these mashed potatoes to top the pie in an even layer.
  • Use a fork to add marks into the surface of the potatoes. Drizzle with remaining 1/2 tablespoon olive oil.
  • Bake in preheated oven for 25-30 minutes or until the potatoes are golden brown and the edges are bubbling. Broil for 1-2 minutes on high to get the very tops of the potatoes crispy! Remove from heat and garnish with fresh thyme or fresh parsley as desired.
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