Easy Shepherd’s Pie

Shepherd’s pie is one of the best comfort foods with Irish roots, and I have perfected it with this easy recipe. This casserole can be made in about an hour and feeds the whole family, with enough leftovers for lunch the next day! I make mine with ground beef or lamb, mashed potatoes, and a mix of vegetables, so it is a hearty meal in one dish. 

I love how creamy and versatile this meal is. It’s a great way to use leftover mashed potatoes, and it’s also one of our favorite St. Patrick’s Day recipes, along with homemade corned beef. This is the perfect dish to assemble in advance and pop it in the oven right before dinner!

Combining juicy meat, tender vegetables, and creamy mashed potatoes creates a fantastic meal you want to take to a dinner party or cook for your family and friends. Also, I add a simple secret ingredient to make my dish stand out. It will make you wonder why nobody thought of it before when it’s that simple. 

Why you will love this recipe 

• A hearty meal in one dish: This recipe includes meat, potatoes, and three types of vegetables!
• Traditional Irish comfort food: My recipe uses ground beef, but it can also be made with ground lamb for the traditional Irish recipe. Either way, this is a top-notch recipe that is full of flavor. 
• This recipe serves eight: I always have leftovers to freeze for future meals. It can be frozen for up to three months. 
• It is so full of flavor: With my intense blend of herbs and spices (including my secret ingredient), this dish is unlike any other. 

What you will need

This recipe is easy to make and a great way to use leftover mashed potatoes. When I don’t have any on hand, I quickly whip some, using potatoes, heavy cream, butter, and cream cheese to add a layer of tanginess.

For the meat filling:

• Ground beef – This recipe can be made with ground lamb or beef, but I prefer 80/20 ground beef because it tastes better. 
• Yellow onion and garlic – I always caramelize fresh onion and garlic; these simple ingredients add a lot of flavor.
• Tomato sauce—San Marzano tomato sauce is my favorite because it has a vibrant, rich tomato flavor with a unique taste that I can’t find in any other tomato. 
• Worcestershire sauce is my favorite condiment. It gives any dish a savory umami flavor and enhances its taste with a wide array of sweet, salty, sour, and spicy hints. 
• Vegetables: I mix sweet carrots, corn kernels, and sweet peas.
• Beef broth – This is used to add extra flavor to meat. I always use low-sodium beef broth to prevent it from being too salty.
• Rosemary leaves – My secret ingredient. I like adding freshly chopped rosemary leaves because the oils enhance the meat with a slightly peppery, earthy, and mildly sweet taste.
• Dried oregano – adds a robust and distinctive flavor that cuts through the richness of other flavors and stands out without being too overpowering. 

How to make it

Cook the potatoes: First, I cook the potatoes for 15 to 20 minutes in a medium saucepan over medium heat. Then, I drain them and put them back in the saucepan. 

Mash and mix: I mix the cream and butter in a bowl and microwave them for 40 seconds before adding them to the saucepan to mash until the potatoes are smooth. If needed, I add a bit more cream. Then, I stir in the cream cheese until it is well combined before mixing in ½ teaspoons of salt and pepper. 

Preheat the oven: While the potatoes are cooking, I preheat the oven to 400 degrees F and grease a 9×13-inch baking dish. 

Brown the beef: I place a large skillet over medium-high heat with two tablespoons of vegetable oil. Once it simmers, I add the onion and let it cook while stirring for one minute before adding the garlic to cook for about 30 seconds. 

Mix the sauce: Now, I add the ground beef, season it with salt and pepper, and cook until it is no longer pink, breaking it into crumbles. This should take about five minutes. Next, I stir in the tomato sauce, beef broth, Worcestershire sauce, oregano, and rosemary. Once it comes to a boil, I reduce it to low, cover it, and let it simmer for 10 minutes, stirring occasionally.

Veggies: I stir in the vegetables and pour the mixture into the prepared pan, spreading it evenly.

Layer: The mashed potatoes go on top of that, but I am careful to spread them gently so they do not get pressed down too hard. 

Bake and serve: Finally, I bake it for 25 to 30 minutes until the potatoes start to brown. Then, I put it on a cooling rack to rest for 15 minutes before serving git garnished with chopped green onions. 

Expert tip

How to keep shepherd’s pie from falling apart

First, make sure the mashed potatoes are firm. They should be thick to provide enough support to hold everything together since this is the main structure of the pie. One way to do this is to let the meat mixture cool completely before topping it with the mashed potatoes to prevent them from becoming soggy. 

Then, when spreading the mashed potatoes, be gentle so the layers do not run together. If the mashed potatoes are pressed too hard, they will not have the structure they need to stay together. In addition, be careful to measure the cream and butter correctly so the potatoes are not too runny. Finally, the pie has to rest for at least 15 minutes before serving, or it will fall apart. This helps the fillings set so they will stay together when sliced. 

More tips to consider

• To make this even easier, brown the beef, make the sauce in an oven-safe pan, like a cast iron skillet, and then bake everything in the same pan. 
• To prevent the pie from being runny, use lean ground beef and drain the excess fat after browning it. 
• Also, ensure the meat mixture is cooked until the juice evaporates. If not, add a bit of cornstarch slurry to thicken it up. 
• Rinse the potatoes before boiling them to get rid of the excess starch. 
• Use russet potatoes instead of wax to prevent them from being gummy.

Recipe variations and add-ins:

• Meat: This recipe is versatile; you can use ground lamb, pork, beef, sausage, or turkey.
• Sweet potato pie: I like to use sweet potatoes instead of russets for something different. This combination is delicious around the holidays. 
• Add bacon: Everyone loves bacon, so I often add 1/3 cup of chopped bacon to the meat mixture. I usually make it the day before to be ready when needed. 
• Different veggies: Another way to make things different is to use other vegetables. Sometimes, I use green beans, asparagus, and broccoli florets. 
• Cheeseburger pie: I like adding a cup of cheddar cheese to the meat mixture for a cheeseburger Shepherd’s pie. It could also be added to the potatoes or right on top. 
• Cauliflower potatoes: For fewer carbs, use mashed cauliflower instead of mashed potatoes.
• Slow cooker: I have a slow cooker shepherd’s pie for those who don’t want to use the oven.

Serving suggestions:

I make this recipe for St. Patrick’s Day along with a few of our other favorites, such as instant pot corned beef, Irish colcannon, and traditional Irish soda bread. I always have some themed cocktails, like my famous Nutty Irish Man, and I make rainbow smoothies for kids.

Dessert is never missing from my parties, and I usually choose something I can make in advance, like green mint pudding cookies, mint chocolate chip fudge, or Oreo mint cheesecake bars.

How to store leftovers:

• Reheating: Reheat in the oven for 15 minutes at 350 F. Leftovers can also be reheated in the microwave for one to two minutes, depending on how much is being reheated.
• Refrigerate: Refrigerate leftovers in a sealed container for several days.   
• Freezing: To keep leftovers longer, they can be frozen for up to three months.   
• Defrost: Thaw frozen leftovers in the refrigerator overnight for the best texture and taste.

Frequently asked questions

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