This easy Shepherd’s Pie recipe is filled with lots of veggies and tender ground beef (or lamb), simmered together in the most delicious sauce, and topped with the creamiest mashed potatoes. Perfect for St. Patrick’s Day!
Last month on Instagram, I happened to mention that I had never made a homemade shepherd’s pie before…and my inbox instantly exploded.
So many of you love shepherd’s pie! !
Even better, so many of you had shepherd’s pie tips and recipes that you were willing to share with me.
So with St. Patrick’s Day just around the corner, I’ve been hard at work this past month testing and re-testing all of your recommendations until I landed on my own classic shepherd’s pie recipe that I’m happy to finally add to this site today. It’s overflowing (quite literally) with tender beef or lots and lamblots and lots of veggies, including a generous handful of chopped mushrooms that bring a delicious depth of flavor and extra heartiness to the filling. It’s topped with my trademark creamy mashed potatoes (
Shepherd’s Pie Ingredients:
Alright, grocery list time. Here are the basic shepherd’s pie ingredients that you will need to make this recipe:
How To Make Shepherd’s Pie:
To make this Irish shepherd’s pie recipe, simply:
- Cook the mashed potatoes. Cook the large potatoes in a large stockpot until tender. Thendrain and mash, and stir in the remaining mashed potato ingredients until combined. Set aside for later.
- Brown the meat. Meanwhile, in a large saut pan, cook the ground beef or lamb in a bit of oil until browned, crumbling it with a wooden spoon as it cooks. Then transfer it to a separate plate with a wooden spoon, reserving any grease that it has left behind.
- Saut the veggies. Cook the garlic, onion, carrots, mushrooms and celery in the leftover grease (or you can add in extra oil) until they are softened as well.
- Add in the flour and wine. Stir in the flour to help thicken the sauce. Then add the wine, and scrape the bottom of the pan with your wooden spoon to loosen any of those tasty brown bits.
- Add the remaining sauce ingredients. Stock, tomato paste, Worcestershire sauce, bay leaf, herbs and frozen peas. Then give everything a good stir, and cook the mixture until it reaches a simmer. Reduce the heat to let it simmer for a few more minutes, so that those herbs can really season the sauce. Then remove the herbs (including bay leaves), stir in the cooked meat, give the mixture a taste, and season with salt and pepper as needed.
- Layer it all up. Transfer the filling mixture to a 9 x 13-inch baking dish, and spread it out in an even layer. Then spoon the mashed potatoes on top and carefully spread them out in an even layer as well.
- Bake. Pop the whole dish in the oven for about 20 minutes, or until the potatoes are lightly golden and the filling starts to bubble up around the edges. (If you would like the potatoes to be a bit more browned, you can turn on the broiler for 1 or 2 extra minutes.)
- Garnish and serve. Then remove the pan from the oven, sprinkle with a few extra herbs if you would like, and dish it up while the shepherd’s pie is still warm and nice. Yum.
Easy Shepherd’s Pie Variations:
Want to customize your shepherd’s pie recipe? Feel free to:
How To Store Shepherd’s Pie:
You can either store your shepherd’s pie leftovers in a sealed container:
What To Serve With Shepherd’s Pie:
You’re welcome to serve this shepherd’s pie with extra gravy on the side, if you would like. Otherwise, we enjoyed ours with:
Happy early St. Patrick’s Day, everyone! Hope you enjoy!