If you asked me, when I was 6 years old, what my favorite food was, the answer was shepherd’s pie. And if you ask me what my favorite comfort food is right now, the answer would be: meatloaf.
There is something so cozy and comforting in a big bowl, yes I have to have it in a bowl, of super flavorful braised beef mixed with corn and peas topped with a huge pile of creamy earth applesauce.
I still eat it the same way I did when I was little: I mix it all up so that each bite is basically mashed potatoes with mixed meat. I use a spoon so everything goes from the bowl to my mouth in no time. For me, I can’t imagine anything cozier than being wrapped in a blanket, on the couch, with a plate of meatloaf.
But wait! You’re probably thinking by now that meatloaf isn’t made with beef. And you are right! Shepherd’s Pie is traditionally made with lamb, but beef is just as flavorful, if not more so! Technically, what I like to eat is called cake, but tomato, to-mah-to, right? Whatever you call it, a super flavorful beef stew topped with creamy mashed potatoes is a comfort food classic you’ll return to time and time again.
What is shepherd’s pie?
Shepherd’s Pie is a classic English dish: a mince pie topped with mashed potatoes. There are so many variations, but generally they all have a base of ground beef in gravy and a layer of potatoes cooked until bubbly and crisp.
Originally, shepherd’s pie was an ingenious way to use up leftover meat by cooking it in a skillet topped with potatoes. Now most people do it on purpose instead of making a plate out of leftovers.
How to make shepherd’s pie
Probably one of the reasons meatloaf is so popular is that it’s so easy to make. It makes a great weeknight meal, it’s perfect for meal prep, and you can make it ahead of time and freeze it too.
- Cook the potatoes. Start by cooking the peeled potatoes in salted water. While they simmer happily, you can multitask and make the pie filling.
- Cook the aromatics. Lightly cook the onions, garlic, carrots, and celery until soft and tender.
- Cook the beef. Add meat to skillet and cook, breaking up, until cooked through. Dust in a little flour, this helps thicken the pie crust, then add beef broth, tomato paste, herbs, and a little soy sauce for a little more umami. Pour everything into a saucepan and reserve.
- Mash the potatoes. By now, your potatoes should be tender. Drain well, then blend and season. I like to add a bit of sour cream for flavor. You can also add shredded cheese for the cheesy fries!
- Make the cake. Finish the cake by placing the potatoes on top of the meat and distributing them evenly. Coat the potatoes with a little butter and it’s ready to go in the oven.
- Cook. Bake the casserole (place on a baking sheet to catch any drippings) until the top is golden brown and crisp and enjoy!
Shepherd’s Pie vs. Cottage Pie
Purists will say that shepherd’s pie is made with lamb and shepherd’s pie is made with beef, but in America most people refer to shepherd’s pie (which is made with beef) as pie. of meat. This particular iteration is made with beef, so it’s technically a homemade pie! Try this recipe for a classic version of lamb.
Shepherd’s Pie Ingredients
We make a classic shepherd’s pie with ground beef, onion, garlic, celery, carrot, corn, peas, herbs, potatoes, butter, sour cream, and just a touch of soy sauce and tomato paste to bring it all together and give the cake an extra touch of flavor.
To cook or not to cook
When I was doing this, Mike asked me, why the hell are you cooking it when all the ingredients are cooked? Good question! I do this because I like the tops to be golden and crispy, but if you don’t want to wait or don’t care for crispy potato tops, you can serve it in a bowl with a meatball in gravy with mashed potatoes in it. In fact, I have seen a lot of meatloaf served like this in pubs and restaurants.
Some might say they cook together to fuse flavors or things like that, but really, with comfort food like this, I think you can get away with doing what you love!
Get ahead
Fully assemble the shepherd’s pie (do not cook it), then cover tightly and place in the refrigerator. You can do it up to 2 days in advance. When you want to serve, bake in a 375°F oven until foamy and crisp.
how to freeze
To freeze, make the cake but do not bake it. Cover tightly and freeze up to 3 months. Thaw completely before reheating in the oven.
how to reheat
My favorite way to reheat individual servings is in the microwave for about 1 minute, but you can also reheat in a 300°F oven, covered, for 10-15 minutes or until very hot. If reheating from a freezer, allow the cake to thaw before reheating in the oven.
variants
Shepherd’s Pie Recipe
Beef in a super flavorful gravy mixed with corn and peas topped with a huge pile of creamy mashed potatoes.
To serve 6
- 1.5 kg potatoes l’or du Yukon, peeled and cut into wedgesabout 3-4 large potatoes
- 1 medium onion diced
- 2 cloves Afflict crushed
- 2 short carrots peeled and diced
- 2 stems celery diced
- 1 kg Ground beef preferably lean, or lamb
- 1 Soup flour
- 1/2 coupe meat broth sodium is not preferred
- 1 Soup Tomato paste
- 2 coffee spoon soy sauce
- 2 strands fresh thyme
- 1 brine fresh rosemary chopped upleave alone
- 1/2 coupe corn
- 1/2 coupe frozen peas
- 3 Soup butter Pull apart
- 1/4 coupe Cream
- 1/4-1/2 coupe Milk
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Preheat your oven to 375°F. While the oven is heating up, make the mashed potatoes: Place the peeled and cut potatoes in a saucepan and cover with water. Salt the water generously and bring to a boil over high heat. When it boils, reduce the heat to maintain a simmer and cook for 15-20 minutes or until tender.
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While the potatoes are baking, prepare the pie filling. Heat a little oil over medium-high heat in a large skillet. When the oil is hot, add the chopped onions and sauté lightly, about 2 minutes. Add the garlic, carrots, and celery. Cook until slightly tender, 2-3 minutes. Add the ground beef and cook, breaking it up into pieces. When they are golden and well cooked, add the flour.
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Add broth, tomato paste, soy sauce, thyme, and rosemary. Stir and cook over medium-low heat. Add the corn and peas. Mix well, cook over low heat, until slightly thickened. Taste and season with salt and pepper, then pour into the bottom of a roasting pan.
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When the potatoes are cooked, drain them well and return them to the pan. Add the roasted garlic. Over very low heat, mash the potatoes. Add 2 tablespoons of butter and sour cream. Add the milk until you get the desired consistency. Taste and season generously.
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Top the meat portion with the mashed potatoes and sprinkle with the remaining tablespoon of butter.
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Bake the casserole (place on a baking sheet to catch any drippings) until the potatoes are golden brown and crisp, about 30 minutes. If needed, broil for 5 to 8 minutes for an extra golden brown potato. Enjoy hot.
nutritional intakes
Shepherd’s Pie Recipe
Amount per proportion
calories 324
Calories from fat 157
% Daily value*
big 17.4g27%
Saturated Fatty Acids 8.7g54%
Cholesterol 85 milligrams28%
Sodium 301mg13%
Potassium 659 milligrams19%
The carbohydrates 18.8g6%
3g fiber13%
sugar 3.9g4%
Protein 23.7g47%
*Percent Daily Values are based on a 2,000 calorie diet.
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