Classic Shepherd’s Pie: Your Weeknight Comfort Meal

There’s something about a classic shepherd’s pie that just feels like home, especially on a busy weeknight. With savory ground meat, tender vegetables, and a creamy layer of mashed potatoes, this dish is pure comfort. It’s simple to put together, full of flavor, and perfect for those nights when you need an easy, satisfying meal.

My husband is definitely a ‘meat and potatoes’ kind of guy, so shepherd’s pie is always a winner in our house. Traditionally made with ground beef and mixed vegetables, it’s the kind of simple, hearty meal the whole family can enjoy.

Of course, I like to take things up a notch (if you couldn’t already tell), so I decided to pipe the creamy garlic mashed potatoes on top using a piping bag and tip.

You’ll need the following ingredients to make a Classic Shepherd’s Pie:

Is there any special equipment to make Shepherd’s Pie?

As mentioned, if you like the idea of using a piping bag to pipe the mashed potatoes over the top of the pie, you’ll need:

• piping bap, couplet, and piping tip (I like this kit on Amazon!)
• 9×13 casserole dish
• silicone brush or butter spray
• aluminum foil

How to make:

Preheat the oven to 400°.
Start with preparing the creamy garlic and parmesan mashed potatoes, so they can boil while you work on the rest of the ingredients. Add the potatoes to a large pot, fill with water to about an inch above the potatoes, bring to a boil and cook for 20 minutes (or until fork tender). Remove the potatoes from the heat, drain, add butter, heavy cream (or milk), parmesan cheese, garlic powder, paprika, salt, pepper, and parsley. Stir to combine, and place into a piping bag.

Brown the ground beef in a large pot, large enough to fit the other ingredients and broth.

Add in the tomato paste, herbs and spices, and frozen vegetables. Pour in the beef broth and let it reduce slightly.

Once the base is ready, pour it into a lightly greased casserole pan. (A light coating of cooking spray is enough.)

If desired, add the finished mashed potatoes to a piping bag fitted with a piping tip and coupler and pipe the mashed potatoes across the entire dish, ensuring to seal in the edges. If piping isn’t your style, simply spread the mashed potatoes from edge to edge, ensuring there are no open spots.

Brush the potatoes with melted butter (or use butter spray), cover, and bake for 25 – 30 minutes.

Cool for 15 minutes, garnish with fresh parsley and dig in!

Storage:

Shepherd’s Pie is a great recipe for meal prep! Pack it into little prep containers and enjoy it the next day for a hearty lunch! You may just need an afternoon coffee!

This dish will keep for 2 – 5 days stored in an airtight container in the fridge.

If you would like to heat up the entire casserole pan, remove it from the fridge for 15 – 20 minutes while you preheat the oven to 350°. Then reheat (covered with aluminum foil) for 15 minutes.

What to pair with Shepherd’s Pie?

Shepherd’s Pie is a fairly hearty meal, so your family may not need any sides. A nice fluffy dinner roll or crusty piece of sourdough is a nice accompaniment.

You could also serve a light salad if you prefer.

Classic Shepherd’s Pie: Your Weeknight Comfort Meal

Recipe by Amber Bogardus

Course: Recipe Index, MainCuisine: AmericanDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Resting Time

15

minutes

Total time

1

hour 

15

minutes

This classic shepherd’s pie features savory ground beef, mixed vegetables, and a creamy garlic mashed potato topping. Perfect for busy weeknights, this hearty family meal is both comforting and easy to make

Cook Mode

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Ingredients

• Creamy Garlic and Parmesan Mashed Potatoes

• 4 large russet potatoes, cubed

• 2 tbsp butter

• 1/3 cup heavy cream (or whole milk)

• 1/4 cup grated parmesan

• 2 tsp garlic powder

• 1/2 tsp paprika

• 1 tsp salt

• 1/4 tsp pepper

• 1 tbsp fresh parsley, minced + more for garnishing

• Classic Shepherd’s Pie Base:

• 2 tsp olive oil

• 1 lb ground beef

• 1/2 tsp salt

• 1/4 tsp pepper

• 1/3 cup sweet onion, minced

• 2 tbsp tomato paste

• 1 tbsp garlic, minced

• 1/2 cup frozen corn

• 1 cup frozen peas and carrots

• 1 tbsp Worcestershire sauce

• 1 cup beef bone broth (or regular beef broth)

• 1 tbsp corn starch

• 2 tbsp water

• 1 tbsp melted butter

• 1 tsp fresh parsley (for garnish)

Directions

• Preheat the oven to 400°.
• Part 1: Start with preparing the mashed potatoes:
• Add the potatoes to a large pot and fill it with water, about 1 inch above the potatoes.
• Bring to a boil, move onto part 2 of the recipe and boil for 20 minutes or until fork tender.
• Drain, add butter, heavy cream, grated parmesan, garlic powder, paprika, salt, pepper, and parsley.
• Add to a piping bag git with a coupler and piping tip and set aside.
• While the potatoes are boiling,
• Part 2: Prepare the Shepherd’s Pie base:
• Add oil to a large pot (large enough for beef and remaining ingredients) over medium heat.
• Add ground beef, salt, and pepper. Brown and drain any excess grease.
• Add the beef back to the pan, add in the onion and cook for another 5 – 10 minutes to soften the onion.
• Add tomato paste and garlic, stir well into the beef, and cook for 1 – 2 minutes.
• Add in the frozen corn, peas, carrots, Worcestershire sauce, and and beef broth. Bring to a boil and then simmer for about 10 minutes.
• In a small bowl, create a cornstarch slurry by whisking together the cornstarch and water. Pour into the beef mixture. Cook for another 1 – 2 minutes. (The sauce will thicken slightly.)
• Remove from heat and pour into a lightly greased 9 x 13 casserole pan.
• Top the ground beef mixture with the mashed potatoes by piping dollops around the pan. Make sure there are no open areas, you want to completely seal the beef mixture.
• Brush the mashed potatoes with melted butter (or spray with butter spray).
• Bake for 25 – 30 minutes, and let cool for 15 before serving. Garnish with fresh parsley.

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