Shepherd’s Pie

Yeah, okay. I totally should have made this before St. Patrick’s Day, but you know something? We enjoy this delicious Shepherd’s Pie year-round, and with fresh spring peas, carrots and parsley in abundance, I’d say now’s a better time than ever!

With a cold pint of beer, this meal is pretty much bliss in a baking dish. So, go have a salad for lunch. Then make this for dinner. Your salad-eatin’ self deserves it, so just savor it why dontcha!

In a big hot pan, browned ground beef is combined with tender veggies and a savory homemade gravy. Slather on a thick layer of dreamy, creamy mashed potatoes, toss it under the broiler, and dinner is served! I like a little paprika and fresh parsley sprinkled on top, but if there’s no time for such nonsense in your kitchen, I understand. I do.

Just make sure you’re cooking this alone or with someone who doesn’t mind a mashed potato spoon-licker.

… What? Don’t pretend like you don’t do it. It’s a must.

This delicious Shepherd’s Pie (what some may also call “cottage pie”) is so good, my husband always asks for it on his birthday, Pi Day! While I have visions of cherry lattice and chocolate cream, his mind is stuck on this scrumptious savory pie brimming with hearty beef and potatoes.

I can’t exactly blame the man!

And, yeah… about this. Just make it happen. Trust me and do it. Ketchup + shepherd’s pie = love.

You’ll absolutely enjoy this as much as we do, and though it takes a little work, the taste is well worth it. It may even inspire some spoon-licking of your own! Try it sometime for yourself and some friends with man-sized appetites. You’re gonna need them!

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Shepherd's Pie

Yield: Makes 4-5 servings


2 pounds potatoes (Russet, Yukon or red), peeled and cubed
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream (for a lighter version substitute milk, vegetable or chicken broth)
Salt and freshly ground black pepper
1 teaspoon extra-virgin olive oil, 1 turn of the pan
1 3/4 pounds ground beef
1 carrot, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire sauce
1/2 cup frozen peas, a couple of handfuls
1/4 teaspoon sweet paprika
2 tablespoons chopped fresh parsley leaves


Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour into a large bowl. Add sour cream, egg yolk and cream. Mash or blend with a hand mixer until smooth. Transfer potatoes to another medium bowl and wash pot, to be used for the gravy.

While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef. Season with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook 5 minutes, stirring frequently.

In the clean pot, over medium heat, add butter and flour. Cook for 1 minute. Whisk in broth and Worcestershire sauce. Thicken gravy for 1 minute. Pour over skillet of meat and vegetables. Stir in peas.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Evenly spoon potatoes over meat. Sprinkle with paprika and broil 6 to 8 inches from the heat, until potatoes are evenly browned. Top with chopped parsley and serve.