The Best Shepherd’s Pie Recipe
Introduction
Shepherd’s Pie is a comforting, classic dish that brings together savory ground beef, sweet vegetables, and creamy mashed potatoes. This version is easy to make and perfect for a satisfying family dinner any night of the week.
Ingredients
- 1 pound ground beef
- 1 cup chopped onion
- 2 cups frozen corn, thawed
- 2 cups frozen peas, thawed
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 2 teaspoons minced garlic
- 1 tablespoon cornstarch
- 1 teaspoon beef bouillon granules
- 1/2 cup cold water
- 1/2 cup sour cream
- 3-1/2 cups mashed potatoes (prepared with milk and butter)
- 3/4 cup shredded cheddar cheese
Instructions
- Step 1: In a large skillet, cook the ground beef and chopped onion over medium heat until the meat is no longer pink, breaking it into crumbles as it cooks; then drain any excess fat.
- Step 2: Stir in the thawed corn, peas, ketchup, Worcestershire sauce, and minced garlic. Reduce the heat to medium-low, cover the skillet, and cook for 5 minutes to combine the flavors.
- Step 3: In a small bowl, mix together the cornstarch, beef bouillon granules, and cold water until well blended. Stir this mixture into the beef and vegetable mixture.
- Step 4: Bring the skillet to a boil over medium heat and cook, stirring constantly, until the mixture thickens, about 2 minutes.
- Step 5: Stir in the sour cream and heat through gently without letting it boil.
- Step 6: Spread the prepared mashed potatoes evenly over the beef mixture in the skillet. Sprinkle the shredded cheddar cheese on top.
- Step 7: Cover the skillet and cook until the mashed potatoes are heated through and the cheese is melted, about 5 minutes.
Tips & Variations
- For a richer flavor, use ground lamb instead of beef to make a traditional shepherd’s pie.
- Feel free to add finely chopped carrots or celery for extra vegetables and texture.
- Use leftover mashed potatoes to save time and add extra creaminess.
- To create a crispy topping, remove the cover in the last few minutes and broil the cheese until golden brown.
Storage
Store leftover shepherd’s pie in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in the oven at 350°F (175°C) until heated through, about 20 minutes, or microwave servings individually until hot. This dish can also be frozen for up to 2 months; thaw in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen vegetables without thawing?
It’s best to thaw the frozen corn and peas first to prevent excess moisture, which could make the filling watery.
Can I prepare shepherd’s pie ahead of time?
Yes, you can assemble the shepherd’s pie and refrigerate it before cooking. When ready, bake or cook as directed, adding extra time if starting from cold.
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The Best Shepherd’s Pie Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
This classic Shepherd’s Pie features a hearty blend of ground beef, vegetables, and a creamy mashed potato topping melted with cheddar cheese. Perfectly cooked on the stovetop, this comforting dish combines savory flavors with a creamy texture, making it an ideal meal for any occasion.
Ingredients
Meat and Vegetables
- 1 pound ground beef
- 1 cup chopped onion
- 2 cups frozen corn, thawed
- 2 cups frozen peas, thawed
Flavorings and Sauces
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 2 teaspoons minced garlic
- 1 teaspoon beef bouillon granules
Thickening and Dairy
- 1 tablespoon cornstarch
- 1/2 cup cold water
- 1/2 cup sour cream
Topping
- 3–1/2 cups mashed potatoes (prepared with milk and butter)
- 3/4 cup shredded cheddar cheese
Instructions
- Cook the beef and onion: In a large skillet over medium heat, cook the ground beef and chopped onion until the meat loses its pink color, breaking it apart into crumbles as it cooks. Once done, drain off any excess fat to keep the dish from becoming greasy.
- Add vegetables and seasonings: Stir the thawed corn, peas, ketchup, Worcestershire sauce, and minced garlic into the cooked beef mixture. Lower the heat to medium-low, cover the skillet, and allow the mixture to cook for 5 minutes so the flavors meld.
- Prepare thickening mixture: In a separate bowl, combine the cornstarch, beef bouillon granules, and cold water, whisking until smooth and well blended.
- Thicken the filling: Pour the cornstarch mixture into the beef and vegetable mixture in the skillet. Increase heat to medium and bring it to a boil, stirring constantly, until the mixture thickens, about 2 minutes.
- Incorporate sour cream: Stir the sour cream into the thickened beef mixture and gently heat through without boiling, to add creaminess and richness to the filling.
- Top with mashed potatoes and cheese: Spread the prepared mashed potatoes evenly over the beef mixture in the skillet. Sprinkle the shredded cheddar cheese evenly over the mashed potatoes.
- Heat through and melt cheese: Cover the skillet and continue cooking on medium-low until the mashed potatoes are warmed through and the cheese has melted, approximately 5 to 7 minutes.
Notes
- Be sure to drain excess fat after cooking the beef to avoid a greasy dish.
- Use prepared mashed potatoes made with milk and butter for best flavor and creaminess.
- Do not boil after adding sour cream, as it can cause curdling.
- You can substitute the frozen vegetables with fresh ones if preferred; just adjust cooking times accordingly.
- For a richer flavor, consider adding fresh herbs like thyme or parsley to the beef mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Keywords: Shepherd’s Pie, ground beef, mashed potatoes, comfort food, easy dinner, stovetop recipe
