Shepherd’s Pie

We’ve never met a real live shepherd, but if we did, there would be just one thing to say: five stars on your namesake pie — wish I had something so delicious named after me. Shepherd’s pie is the kind of food that defines the word “cozy,” and it’s easy to imagine how it came to be named for such an outdoorsy person. It’s the perfect meal if you’ve spent the day in the fresh air and need to warm up from the inside out (crackling campfire optional). Even if you haven’t ventured any farther than the couch all day, you’ll love the way this recipe provides all the warm-you-up feels (and flavors) in one creamy, beefy place.

One of the fun things about eating shepherd’s pie is that it’s like a mini treasure hunt in every bite. First, you dig into a smooth and luxurious layer of Yukon Gold potato topping. Once that thrill has passed, you can dive a little deeper to uncover beef filling and tender veggies, bubbling away in a rich gravy. Each bite is different, and each one is delicious.

Shepherd’s pie is one of those dishes you can make with whatever veggies you’ve got on hand. Everything from Brussels sprouts to lima beans will work.

Our tips: Warm up your insides further by pairing this with a bold red wine. And you owe it to yourself to slice up some crusty bread for a final, bowl-cleaning swipe of gravy goodness.

Servings: 6 to 8


For the mashed potato layer:

2 lb Yukon Gold potatoes, peeled

Kosher salt, to taste

4 Tbsp unsalted butter, melted

¼ cup whole milk

¼ cup sour cream

Freshly ground black pepper, to taste

For the filling:

1 Tbsp extra-virgin olive oil

1 large onion, chopped

2 carrots, peeled and chopped

2 garlic cloves, minced

1 tsp fresh thyme

1 ½ lb ground beef

1 cup frozen peas

1 cup frozen corn

Kosher salt, to taste

Freshly ground black pepper, to taste

2 Tbsp all-purpose flour

1 cup chicken broth

1 Tbsp freshly chopped parsley, for garnish


  1. Preheat the oven to 400°.

  2. To make the mashed potato layer: In a large pot, cover the potatoes with water and add a generous pinch of salt. Bring the water to a boil and cook the potatoes until they’re soft, 16 to 18 minutes. Drain and return to the pot.

  3. Using a potato masher, mash the potatoes until smooth. Add the melted butter, milk, and sour cream, mashing together until fully incorporated. Season with salt and pepper and set aside.

  4. To make the filling: In a large skillet, heat the oil over medium heat. Add the onions, carrots, garlic, and thyme, and cook until the vegetables are fragrant and soft, about 5 minutes.

  5. Add the ground beef and cook until it’s no longer pink, about 5 minutes more. Drain the fat, and return the pan to the heat.

  6. Stir in the peas and corn and cook until warmed through, about 3 minutes more. Season with salt and pepper.

  7. Sprinkle the mixture with the flour and stir to evenly distribute. Cook for 1 minute, then add the chicken broth. Bring to a simmer for about 5 minutes, letting the mixture thicken slightly.

  8. Transfer the filling to a 3-quart casserole dish and top it with an even layer of mashed potatoes. Bake the pie until a little sauce bubbles around the edges and the potatoes are still white, about 20 minutes.

  9. Broil on high heat for 7 to 10 minutes, or until the mashed potatoes are golden brown.

  10. Garnish with parsley before serving.

Recipe adapted from: Delish.

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