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Shepherd’s Pie Recipe
Ingredients
Mashed Potatoes
- 2.2 lb potatoes
- 3.5 oz milk
- 3.5 oz butter
- salt to taste
meat filling
- 2 onions finely chopped
- 5 garlic cloves minced
- 1 tbsp olive oil
- 0.5 oz butter
- 1.75 lb ground beef
- 6.8 oz beef stock
- 1 tbsp chopped parsley
- 1 tbsp chopped tarragon
- 1 tsp fresh thyme
- salt and pepper to taste
- 2 oz breadcrumbs
Instructions
- Peel and cut potatoes into chunks. Boil in salted water for about 20 minutes until soft. Drain, then mash with milk and butter. Season with salt.
- Heat olive oil and butter in a large pan. Add onions and garlic, cook until soft and lightly golden.
- Add ground beef, cook until browned, breaking apart with a spoon.
- Pour in beef stock, add parsley, thyme, and tarragon. Season with salt and pepper. Simmer for 10 minutes until liquid reduces slightly.
- Preheat the oven to 375°F (190°C).
- In a baking dish, spread meat filling evenly. Top with mashed potatoes, spreading smoothly.
- Sprinkle breadcrumbs evenly over the top.
- Bake for 15 minutes or until golden and slightly crispy. Rest a few minutes before serving.
Notes
Little Things To Know
A few simple tips to make sure your Shepherd’s Pie turns out perfect every time:- Potatoes: Go for starchy ones like Russet or Yukon Gold for a fluffy, creamy mash.
- Texture: A few small lumps in the potatoes are totally fine and give a more rustic feel.
- Herbs: Fresh parsley, thyme, and tarragon brighten up the filling. Swap tarragon for rosemary if you prefer.
- Breadcrumbs: That final sprinkle gives the pie its golden crunch—parmesan makes it even better.
- Wine Option: Traditional recipes call for deglazing the pan with red wine. You can add 1/2 cup of dry red wine (like a Merlot) after browning the beef and before adding the stock, this will give the recipe a deeper complex flavor. Let it simmer and reduce by half before starting step 3.
- Leftovers: Store in the fridge for 2–3 days and reheat in the oven to keep the top nice and crisp.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I wanted something that feels warm and a little irresistible, so I put together this Shepherd’s Pie just for you. Juicy beef cooked with herbs, creamy mashed potatoes on top, and that golden crust that makes it impossible to wait before digging in. It’s simple, it’s comforting, and honestly… it might just steal your heart at the table.
From Bourguignon to Mash
What makes this Shepherd’s Pie so irresistible is the way the flavors play together. The beef filling is rich and savory, simmered gently with onions, garlic, and herbs until every spoonful tastes like comfort itself—almost like a quicker version of Beef Bourguignon, only tucked into a cozy casserole.
Then comes the mash: smooth, buttery, and cloud-like, the kind of potatoes you’d expect in Easy Creamy Mashed Potatoes. Spread over the beef and finished with a golden crust, it turns into a perfect contrast of creamy and crisp. Every bite has a little crunch, a little melt, and a whole lot of “please pass me another slice.”
A Match Made in Mash
Every bite of this pie shines because of a few simple stars that bring the whole dish together. Here’s what makes it so good:
- Potatoes – Fluffy and smooth once mashed, they’re the creamy crown that makes every forkful comforting.
- Ground Beef – Rich, juicy, and hearty, it soaks up all the herbs and stock for that savory depth.
- Onions & Garlic – The quiet flavor builders, turning the filling aromatic and slightly sweet as they caramelize.
- Fresh Herbs – Parsley, thyme, and tarragon weave in a gentle earthiness that keeps the dish bright and balanced.
Note: Find the full list of ingredients and measurements in the Recipe Card.
Mash, Layer, Bake, Repeat
Here’s how this Shepherd’s Pie comes together—each step building the comfort you’ll taste in every bite.
- Boil & Mash. Peel, cut, and boil the potatoes until tender. Drain, mash with butter and milk, then season with salt.
- Soften the Aromatics. Heat olive oil and butter; cook onions and garlic until soft and lightly golden.
- Brown the Beef. Add ground beef and cook, breaking it apart, until evenly browned.
- Herbs & Stock Simmer. Stir in beef stock, parsley, thyme, and tarragon. Season and simmer until slightly reduced.
- Layer. In a baking dish, spread the meat filling, then spoon the mashed potatoes on top and smooth.
- Crisp & Finish. Sprinkle breadcrumbs over the potatoes and bake until golden and slightly crispy. Let it rest before serving.
Here’s how I like to round out a meal when this pie is in the oven: a tray of tender, sweet-savory Honey Garlic Butter Roasted Carrots glazed with butter, honey and garlic, a warm slice of Easy Buttermilk Cornbread made with buttermilk, butter and a touch of honey for soaking up the gravy, a side of bright Buttery Sautéed Green Beans tossed with lemon juice and garlic, and if you want something cool and creamy, a scoop of Macaroni Salad with crunchy veggies, dill pickles and a tangy mayo dressing
FAQs
Absolutely. Let it cool completely, wrap it tightly, and freeze for up to 2 months. Reheat straight from frozen or thaw overnight in the fridge before baking.
Of course. If tarragon isn’t your thing, rosemary or sage work beautifully too. Just keep it fresh to get that pop of flavor.
Yes, though the flavor will be lighter. Beef stock gives a deeper, richer base that makes the pie feel heartier.
Letting it sit for a few minutes keeps the layers from sliding apart and makes it easier to slice clean portions.
The butter makes this very french. I loved the texture
No beef in Shepherds Pie. You’re making traditional Cottage Pie. Shepherds pie uses Lamb.
Does it make any difference?🤔 Only if you prefer Lamb 👍🙏🤣🤣🤣🤣
Regards Paul
Hi Paul, You’re 100% correct – a true Shepherd’s Pie is made with lamb, and the beef version is a Cottage Pie. The French version, Hachis Parmentier, is almost always beef, so it’s technically their take on a Cottage Pie! But you said it perfectly, it all comes down to what you prefer. Whether it’s lamb or beef, you guys are gonna love it. Both are so delicious! Thanks for the great tip! Xx
I’m surprised there is no mention of draining the fat from the beef. I would cook the meat first and then drain and add the herbs.
Hi Michael, That’s a really great tip and a totally valid way to do it! I prefer to use lean ground beef (90/10), which doesn’t release too much excess fat. The reason I don’t drain it all is that cooking the onions, garlic, and herbs in that small amount of beef fat ‘blooms’ them, releasing so much incredible flavour into the meat. It’s a little trick that makes a big difference! If you’re using beef with a higher fat content, your method is perfect! Enjoy Xx
The introduction mentions “a splash of wine” yet I do not see it in the recipe?
Hi Kathleen, good point, I have added the section about the red wine to the notes below the recipe. Enjoy Xx
I don’t see any wine in the recipe?
Hi Dave, That’s a fantastic question! While many classic Hachis Parmentier recipes use wine to deepen the flavour, I’ve designed this version to be rich and delicious using just beef stock. This keeps it simple, quick, and friendly for the whole family to enjoy. For those who love that extra depth, adding a splash of red wine is a great idea! Enjoy Xx