Shepherd’s Pie Recipe

Spoonful of Shepherd’s Pie being served from a white baking dish, showing beef filling and mashed potato topping.

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Shepherd’s Pie Recipe

This is my take on a classic Shepherd’s Pie—the French Hachis Parmentier. It’s all about tender beef cooked with herbs, covered in a layer of buttery mashed potatoes, and baked until the top turns golden and crisp.

Prep Time25

Cook Time1

Total Time1 25

Course: Dinner, Main Course

Cuisine: British, European, French

Keyword: baked dinner, beef casserole, comfort food, hachis parmentier, mashed potato topping, shepherd’s pie

Servings: servings

Author: Karina

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

US - Metric

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.

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