Shepherd’s Pie is classic comfort food: a savory layer of meat and vegetables simmered in a rich gravy, topped with fluffy mashed potatoes, and baked until golden and bubbling. It’s hearty and satisfying, the kind of food you crave on a chilly winter night.
To make it, you brown ground beef with veggies on the stovetop. Then mix up the gravy with wine, beef broth, and Guinness stout, a savory difference-maker here. The mashed potato topping comes together while the filling bakes in the oven. The creamy, seasoned finish is a nice partner to the rich beef and sauce. I like to add cheese on top (because…why not?), but you can omit that if you prefer.
Shepherd’s Pie does require some time and attention, but it’s not hard to make and the effort is 100% worth it. Think of this as a relaxed, weekend cooking project. In return, you get a deeply flavorful, crowd-pleasing casserole that reheats beautifully and tastes even better the next day.
Don’t be surprised if this one earns a permanent spot in your comfort-food rotation. If you want to up-level your shepherd’s pie experience, try venison shepherd’s pie by Binky’s Culinary Carnival. So good!
Description
A classic, hearty Shepherd’s Pie made with savory beef and vegetables simmered in a rich Guinness-spiked gravy, topped with creamy cheddar mashed potatoes and baked until golden and bubbly.
Ingredients
- 2 lbs russet potatoes, peeled and cut into cubes
- 4 tablespoons butter
- 1 1/2 cups grated white cheddar cheese
- 1/2 cup milk
- Handful of fresh parsley, chopped
- Handful of chives, chopped
- Salt and pepper to taste
- 1 1/2 lbs ground beef or lamb
- 1 large sweet onion, diced
- 3 large carrots, peeled and diced
- 4 garlic cloves, minced
- 2 tablespoons butter
- 3 tablespoons flour
- 1 cup Guinness stout
- 1 cup red wine
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 2 teaspoons dried sage
- 1 cup frozen peas, defrosted
- salt and pepper to taste
Instructions
- Boil the potatoes. Place the cubed potatoes in a large pot and add enough water to cover them by about 1 inch (2.5 cm). Bring to a boil and cook for about 15 minutes, or until the potatoes are fork-tender. Drain well and return the potatoes to the pot, off the heat.
- Cook the beef and vegetables. While the potatoes are boiling, add the ground beef to a large skillet and cook over medium-high heat, breaking it up with a spatula, until mostly browned. Drain off any excess grease. Add the onions and carrots, and cook until softened. Add the butter and stir until melted. Sprinkle in the flour, 1 tablespoon at a time, stirring well after each addition. Slowly deglaze the pan with the broth, wine, and Guinness, scraping up any browned bits from the bottom of the skillet. Stir in the Worcestershire sauce, spices, and garlic. Reduce the heat to medium-low and simmer for about 15 minutes. Add the peas and continue simmering until they are tender and the sauce has thickened, about 10 to 15 minutes more.
- Mash the potatoes. While the meat mixture simmers, add the butter, milk, ½ cup of the shredded cheddar cheese, salt, and pepper to the drained potatoes. Mash with a potato masher or hand mixer until smooth and well blended. Stir in the parsley and chives until evenly distributed.
- Assemble the casserole. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. Spoon the meat and vegetable mixture evenly into the bottom of the dish. Gently spread the mashed potatoes over the top, taking care not to mix the layers. Use the back of a spoon to create small peaks in the potatoes. Sprinkle the remaining cheddar cheese evenly over the top.
- Bake until bubbly. Transfer the dish to the oven and bake for 20 to 30 minutes, or until the filling is hot and bubbly and the cheese on top is melted and lightly golden.
Nutrition
- Serving Size:
- Calories: 615
- Sugar: 6.7 g
- Sodium: 869.7 mg
- Fat: 26.4 g
- Carbohydrates: 45.4 g
- Protein: 39.7 g
- Cholesterol: 131.4 mg
