Shepherd's Pie

posted in Main Dishes by Kathy Maister
Difficulty:

This recipe for Shepherd's Pie is perfect for beginners. It's basically a layer of seasoned, cooked, ground beef with gravy mixed in and mashed potatoes on top. Once it is baked in the oven, the top gets nicely browned - comfort food at its best!

To make this version of Shepherd's Pie all you will need to know is how to:

Many (more advanced) recipes call for various other vegetables, like chopped onions, carrots, garlic, peas or corn to be added to the beef mixture. Still other recipes suggest that you need to know how to make your own gravy. But if you're just getting started with cooking, it's perfectly OK to use a jar of store bought gravy, which is what I'm going to do here.

At the grocery store buy:

1 and 1/4 pounds of ground beef
A 12-ounce jar of beef gravy
3 large potatoes (about 2 pounds)

You will also need about 1/3 cup of milk and 4 Tablespoons of butter. I'll assume that you already have those two ingredients in your refrigerator! (If you don't, do buy some milk and butter as well!)

Start by getting the potatoes washed, peeled, cooked and mashed. I've written a post here on mashed potatoes.

While the potatoes are cooking, brown the beef (video) in a frying pan. Be sure to drain off the excess fat.

Stir in the beef gravy.

If you have any extra spices in your cupboard you can add them as well. Some options are: 1/2 teaspoon of garlic or onion powder or 1 teaspoon of Worcestershire sauce.

Spread the meat mixture over the bottom of a 2-quart casserole dish. I'm using an 8-inch square baking dish.

Now spread the mashed potatoes on top.

Using a fork, fluff the top.

Then cut 1 tablespoon of butter into really tiny bits and dot the bits over the mashed potatoes. This will help to brown the top of the potatoes.

(You could sprinkle on some parmesan cheese or grated cheddar cheese on the top if you like.)

Bake the casserole in a 400 degree oven for 30 minutes. It will look like the picture below when you take it out of the oven.

Sometime the gravy will bubble up through the potato topping which is just fine.

A WORD OF CAUTION:

You can put the Shepherd's Pie under the broiler for a few minutes to brown the top a little bit more, BUT NOT IF YOU USED A GLASS BAKING DISH AS I HAVE DONE.

Generally speaking, (Pyrex) glass baking dishes are suitable for baking only. When used under a broiler, the extreme fluctuation in temperature can cause the dish to crack. If you plan on browning YOUR Shepherd's Pie under the broiler, use a metal baking pan, not a glass one!

Enjoy!

You can view and print this recipe here.

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50 comments

Joe LaMontagne | posted on Jan 9, 2008

Great recipe! I make a version of this with a layer of corn between the beef and potatoes. I never thought of adding the gravy to the cooked beef. Great idea.

Ollie | posted on Jan 9, 2008

Ahh, a classic winter dish. I normally brown off the potato coating under the grill for a couple of minutes for extra crisp.

Jon (Sacker) | posted on Jan 10, 2008

A really picky point, but what you have described here is a cottage pie. A Shepherds pie is made with lamb mince (obvious once you think about it!). Though that dosn't stop it being a favourite - and kids love it..

Kathy Maister | posted on Jan 10, 2008

Joe, I too love adding (either green peas or) corn to my Shepherd’s pie!

Ollie, I was kicking myself for filming this whole dish in the wrong dish! I would have loved to brown the top under the broiler but I could not do it with my Pyrex dish! Even though you see many top notch cooking sites putting a Pyrex dish under the broiler, it is really not recommended!

Yes Jon, technically speaking you are correct; by English standards this recipe is for a Cottage Pie. But here in the USA, Shepherd’s Pie commonly refers to a pie made with ground cooked meat topped with mashed potatoes, and then baked. Ground beef is, more often than not, used instead of minced lamb. The name Shepherd's Pie is much more recognizable here in the USA!

Joe F | posted on Jan 10, 2008

My wife makes this all the time for me. She gets a can of peas and carrots as well and mixes that in with the meat. Always good when the weather turns cold.

Cormac | posted on Jan 10, 2008

Yum!!

I make a version of this similar to the one described but add a half a cup of peas and a chopped onion to the mince, and to REALLY enhance the texture, also add 2 grated carrots to the mince.

Putting some grated cheese on top about ten minutes before the end of baking is also good.

Serve with salad!

It's a cold winter day outside here (Ireland) so I am actually going to cook this tonight...

Cheers!

Ray Adams | posted on Jan 10, 2008

It's even better if you add some diced onion to the ground beef while browning it, after it is browned add some garlic powder. Rather than use plain brown gravy, use a can of cream of mushroom to which you also stir in a packet of "dry" brown gravy mix also while mixing it in with the cooked beef. Top with the cooked mashed potatoes, then completely cover with sliced amercian cheese cook until it is warmed through and the cheese topping is slightly browned! MMMmmmmm YUM!!!! Mom's Famous Shepards Pie! It's a family favorite round these parts!

Derek | posted on Jan 10, 2008

Shepards pie is a favorite of mine. Actually I made it last night. But I'll let you guys in on a secret recipe... Add mushroom soup to the meat once it's cooked and it comes out sooooo flavorfull

Ian | posted on Jan 10, 2008

Good tips... although save time and buy it from the supermarket.... also the English language is far superier to the US and thus Cottage Pie is what it should be called.

Graham | posted on Jan 10, 2008

Shepherds Pie should be made with lamb, not beef. This is a Cottage Pie!

Anonymous | posted on Jan 10, 2008

Buying canned gravy is just not right. When you brown the ground beef, save the oils and residue from browning in the pan. Take a jar with lid and shake up some flour and water to a watery slurry consistency and add about 1/2 tsp of corn starch. pour this in the pan with the grease and stir, then add some milk..stir around on med heat and it will start bubbling all over and thickening. Viola gravy! There are probably better descriptions of this process but the gravy you get will be better than the jar kind.

richard | posted on Jan 10, 2008

I've had shepherd's pie with a sauce on top of it sort of creamy. Do you know what that stuff is and how to make it?

Chad | posted on Jan 10, 2008

I've only ever heard of it being made with Potatoes, Corn and meat (usually beef but I've seen chicken too). Never have I seen it with just meat and potatoes. Corn makes it sweet. Putting peas is just wrong. Carrots might be alright. Just a bland New Englander here.

Paul (London) | posted on Jan 10, 2008

Shepherds or Cottage Pie is always improved by a dash of Worcestershire sauce and grated cheese on top to brown off :)

Josh | posted on Jan 10, 2008

We use green beans on the bottom, fresh ones. Then you make your gravy and meat, the mashed potato's on top and don't forget the most important ingrediant. Thickly sliced chedder cheese all accross the top of the mash potatoes. Awesome.

Kevin Kennedy-Spaien | posted on Jan 10, 2008

Another great one Kathy!

I appreciate how you stripped this dish down to it's most essential elements to make it quick and easy.

I hope you bring some of this to Podcamp Boston next year!

vince | posted on Jan 10, 2008

that's a very tasty cottage pie!!!

Bill | posted on Jan 10, 2008

You've got meat cooking there, so why use gravy from a jar? It'll take you like another 10 minutes to make real gravy, which is 20 times better.

Steve | posted on Jan 10, 2008

How could you forget the cheese?

Heartofgold | posted on Jan 10, 2008

I will mix Mozzeralla cheese with the potatoes while they are hot. I will also spread the cheese over the meat. Then add corn and put the potatoes on top. The cheese adds flavor and also helps to hold it together. Add as much cheese as you like. Works with any kind of cheese.

I'm Your Manager B | posted on Jan 10, 2008

similar to my tater tot casserole i made last night which takes as long to make as shepherd's pie:

turn on stove to 450 degrees & begin browning hamburger.

1 lb. hamburger (brown it in frying pan) marked down to $1.35 for 80% lean

1 can o corn (drain & dump in 9x9 pyrex) $.44

1 can o carrots (drain & dump in pan) $.50

1 can o cream of chicken (dump in pan) $.50

drain browned beef and dump in pan. stir all ingredients up with spatula and even out. cover top with layer of tater tots (about 50) $.50. Slam in oven for 35 minutes or until golden brown. I like my tots extra crispy and turn off the oven and let sit for a few min longer.

Dish it up and enjoy for $3.29 give or take. I like to drown it in Heinz ketchup too. Rachel Ray would say YUM-O!

Neo | posted on Jan 10, 2008

How do you cut a tablespoon of butter into really tiny bits?

Joel | posted on Jan 10, 2008

Appreciate the recipe. I have never had this believe it or not, looks really good.

Jason | posted on Jan 10, 2008

I'm Your Manager B, that's a really interesting way of making tater tot casserole!

I make mine slightly different. I brown 2lbs ground beef and then dump it in a big bowl and fill it with frozen tater tots and two cans of cheese soup from campbells. I then mix it all together and toss it in a 13x9 Pyrex dish and cook it at 350 for an hour. Serve it up and eat with fresh diced onions and tomatoes on top. And of course cover it in Heinz :)

David's Inner Geek | posted on Jan 10, 2008

How many shepherd's does it take to make shepherd's pie? One, if you slice 'em thin enough.
<cue rimshot>
When I was station in England, there was this pub in Brampton, Cambs called The Black Bull. You could order shepherd's pie every night of the week, and get a differant dish every night. It is a very flexible recipe. If you can, get a bottle of Daddies Brown Sauce, and pour it over the pie as you serve it. Lovely!

Zack | posted on Jan 10, 2008

I remember my grandmother making this when I was 8, but somehow she baked a cornbread or biscuit-like bread beneath the bottom layer. I still can't figure out how she managed to do that.

Dave | posted on Jan 11, 2008

we make "cheeky shepherd's pie" by adding some very hot chilli-peppers to the meat

Cynix | posted on Jan 11, 2008

Canned beef gravy? NO WAY. It's ketsup and worchestershire. You mix the two into the cooking beef. When fully cooked, drain the beef. This gives the pie a slightly sweet flavor. It's wonderful.

I'd never used the canned stuff, but it's shepherds pie. It's a peasant meal. You're supposed to use what you have. And if all you have is canned gravy then that's what you use.

YUM!

anon | posted on Jan 11, 2008

This recipe is obviously for BEGINNERS. maybe that's why the website is called startcooking.com. i'm a single guy and if it was made much more complicated, i wouldn't bother with the recipe.

caine dean | posted on Jan 12, 2008

It was a great recipe, I love it very much and i would like to share with this website, it provided great cooking information

http://www.google-buzz.com/amishcookbook/

http://www.google-buzz.com/superbbqsecrets/

Jun | posted on Jan 13, 2008

I love your podcast! i've just started cooking and your podcast (from "how to boil an egg" to "cooking beef stews") provides me with a great deal of info and it simply helps! Thanks, Kathy!

4MoreBushes | posted on Jan 13, 2008

Where's the milk used? It's in the list of ingredients but not in the recipe. It goes in the spuds, I'm guessing.

I used a beef stock cube because I had no gravy but it should be ok, I hope.

karina bellamy | posted on Jan 13, 2008

In many countries we do not have tinned gravy etc. therefore it would be appreciated if we could get receipes that we can prepare from scratch.

However thank you, I enjoyed reading about it.

rgds, Rina

ria salcedo | posted on Jan 15, 2008

i just wanna thank you for this website. thank you for sharing your great ideas and God bless you more and more

Julien | posted on Jan 16, 2008

Kathy, for all the times I've cooked at home (and there haven't been many!), you have been responsible for at least half, if not more. Thanks for that.

startcooking.com editors | posted on Jan 22, 2008

If you are recently re-visiting this post, you may notice that some of the previous comments have been deleted. In order to keep the friendly atmosphere for those new to the kitchen that we welcome here as our audience, we have instigated a new comment policy. It can be read here, or by using the link at the bottom of this site.

a real cook | posted on Jan 25, 2008

Fantastic to see internet censorship in all its glory. So you've basically removed EVERY SINGLE POST disagreeing with your recipe, including my excellent one for a proper Shepherd's Pie, and left in every one that agrees with you - including the disgusting recipe using "Tater Tots". Good work!

startcooking editors | posted on Jan 25, 2008

We're trying to create a family-friendly atmosphere that is friendly for people that don't know their way around the kitchen... there was a LOT of graphic language that was inappropriate for the site and its audience (some of our visitors are 10 years old!).

I'm sure many of the more advanced cooks that visit us would appreciate a more complex version than we've presented here for the beginners. We appreciate your contributions, as I'm sure those that try your recipes will as well.

Thank you.

REPOST | posted on Jan 25, 2008

How to cook a Shepherd's Pie:

brown off 500g quality lamb mince, drain, reserve the juice

finely chop 2 carrot, 2 stick celery, 1 leek, 1 onion - gently simmer these in the lamb juices for 10 mins

return lamb to pan, add good squirt of HP sauce, 3 spoons tomato puree, dash worcester sauce, and 300ml of chicken stock - simmer for 20 mins until thickened. Add some frozen peas.

Place sauce in a baking tray. Spoon over mashed potato that has been mashed with butter, cheddar cheese and a dash of single cream. Dot butter on it.

Bake 30 mins.

Voila!

Proper Shepherd's Pie

Abby | posted on Mar 4, 2008

Thanks for the simple recipe idea! I really wanted to make shepherds pie for my family and couldn't remember the whole recipe - only some of the ingredients. You saved the day!

I have to comment on everything I just read - I never realized how nasty people can get over a simply recipe! I teach kindergarten and I have 5 year old students who know how to act more appropriately!

Who cares if this is the "proper" way to make shepherds pie? This is just one person's version (by the way: thank you , Kathy!). All the variations are good - each different ingredient can make the recipe unique. If you don't like a certain ingredient, don't include it in your recipe. No one cares if you don't like it or think it's gross!

Helpful advice or suggestions are one thing, but being downright rude on an online cooking website blog for beginning cooks is inappropriate and pretty gutless. Kathy, thank you again. Most of us appreciate the help.

Kathy Maister | posted on Mar 4, 2008

Thanks Abby, I really appreciate the vote of confidence from you and everyone else who has come to my defense. The internet is a (wierd) and wonderful place filled with such an amazing assortment of people and opinions.

I hope everyone can be respectful at all times to each other. As the saying goes, we can disagree without being disagreeable

There’s never just one way to prepare any dish, and I hope that everyone who joins in our conversations will share my goal of trying to be truly useful to the beginner.

Cheers! Kathy

T.Hudson | posted on Mar 11, 2008

If I make this the night before should I bake it then put it in the fridge or should I put it together and bake it the night we eat it?

Kathy Maister | posted on Mar 13, 2008

Bake it just before you eat it...Enjoy!

Lea | posted on Mar 30, 2008

First, thank you for this site. I haven't cooked much in the past few years, and am really out of practice. This is a great place to start.

Now, my son totally hates "real" mashed potates. Can you use instant instead?

Kathy Maister | posted on Apr 2, 2008

Thanks Lea! I've never eaten instant mashed potatoes so I really have no clue how they taste. Perhaps you could gradually introduce your son to the real thing by combining half of the instant with half of the real thing.

Jessica | posted on May 17, 2008

Lea, I make shepherd's pie with instant potatoes all the time! I just add a little more seasoning to the meat. It tastes great!!

Juan | posted on Jun 24, 2008

Hello Kathy,

I tried this recipe and it turned to me into an accident! I opened the gas and kept the cooker's door closed. The match didn't light up immediately and when the match light up and went to switch on the gas a big blue flame burn all my right hand! I went to hospital for recovery and treatment and after 3 weeks now my hand is completely recovered and back as it was although I have a big mark on it!

Off course I didn't cooked this pie but my mother cooked and and said it had a good tase

Thanks Katy for posting delicious recopies and sorry for mentioned this dull moment I had while trying your recipe!

Rgds

Juan

Kathy Maister | posted on Jun 25, 2008

Jaun, I am so sorry to hear of your troubles! I hope your hand heals quickly. Perhaps the next time you turn on the stove, your mom should be right there watching to make sure that never ever happens again. All my good wishes to you for a speedy recovery.

ollie | posted on Jul 6, 2008

One suggestion is chopping a couple of leeks up in slices and scattering them on the top of the potato and covering with cheddar cheese before whacking in the oven.

(The leeks go all crispy and the cheese bubbles and browns) I place this under the grill (English) broiler (USA)

Try it...

Ollie

Peace

Kathy Maister | posted on Jul 6, 2008

Ollie that sounds wonderful! For those of you who do not know what a leek is...click here!

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