The Best Classic Shepherd’s Pie Recipe

I love this twist on a classic Shepherds Pie. Savory ground beef with garlic, onions, carrots, celery, and red wine gravy come together beautifully, all crowned with creamy mashed potatoes and cheddar. This comforting dish layers texture and bold flavor, making it the ultimate soul-satisfying meal for a cozy night in.

I love making this Best Classic Shepherd’s Pie because it’s filling, tasty, and packed with nutrients. I start by browning 1 1/2 lbs of ground beef in 2 tbsp of olive oil with a large, finely chopped onion, 2 diced carrots, 2 diced celery stalks and 2 garlic cloves that give the dish a lot of flavor and protein.

I then add 1 tbsp tomato paste and, if you want, 1/2 cup red wine which not only enhances the flavor but also provides antioxidants. I mix in 1 cup beef broth, 1 tsp Worcestershire sauce, 1 tsp dried thyme and 1 tsp dried rosemary to create a rich gravy and season well with salt and pepper.

After that, I stir in 1 cup frozen peas knowing that they add essential vitamins. For the topping, I mash 2 lbs of potatoes with 1/2 cup milk, 2 tbsp butter and fold in 1 cup shredded cheddar cheese.

This recipe brings together classic elements of Cottage Pie and Ground Beef Recipes For Dinner in an easy yet nutritious way.

Why I Like this Recipe

1. I love that this recipe feels so comforting and homey – it reminds me of family dinners when everything just comes together perfectly.
2. I like the mix of flavors, like the rich meat gravy combined with the savory herbs and veggies, which makes every bite really satisfying.
3. The cheesy mashed potatoes on top are seriously the best part for me; they add a creaminess that makes the whole dish extra indulgent.
4. I appreciate how simple it is to make yet it still feels fancy enough for a special meal, even if I mess up a little along the way sometimes.

Ingredients

Ingredient Quantities

• 1 1/2 lbs ground beef (or lamb if you prefer)
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1 tbsp tomato paste
• 1/2 cup red wine (optional but adds great flavor)
• 1 cup beef broth
• 1 tsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 1 cup frozen peas
• 2 lbs potatoes, peeled and cut into chunks (for mashed topping)
• 1/2 cup milk
• 2 tbsp butter
• 1 cup shredded cheddar cheese

How to Make this

1. Preheat your oven to 400°F.

2. Heat 2 tbsp olive oil over medium heat in a large pan and add 1 chopped onion, 2 diced carrots, and 2 diced celery stalks. Cook ’em until they’re soft, about 5 minutes.

3. Stir in 2 minced garlic cloves and 1 tbsp tomato paste, letting it cook for another minute.

4. Add 1 1/2 lbs ground beef (or lamb) to the pan, breaking it up and cookin’ until browned.

5. Pour in 1/2 cup red wine (if using) and let it simmer a couple minutes to reduce, then add 1 cup beef broth, 1 tsp Worcestershire sauce, 1 tsp dried thyme, 1 tsp dried rosemary, and season with salt and pepper.

6. Let the mixture simmer on low for about 10 minutes until the gravy thickens a bit, then stir in 1 cup frozen peas.

7. Meanwhile, boil 2 lbs peeled and chunked potatoes in salted water until they are tender.

8. Drain the potatoes and mash them with 1/2 cup milk and 2 tbsp butter until smooth and creamy, then mix in 1 cup shredded cheddar cheese.

9. Spread the meat and veggie mixture evenly in an ovenproof dish and then carefully top it with your cheesy mashed potatoes.

10. Pop the dish into your oven for about 20-25 minutes until the top is golden and bubbly. Enjoy!

Equipment Needed

1. Oven – You’ll need one to preheat at 400°F for the bake at the end
2. Large pan – For cooking the onions, carrots, celery, garlic, and browning the meat
3. Pot – To boil the potatoes until they’re tender
4. Colander – For draining the boiled potatoes
5. Knife and cutting board – To chop up the onion, carrots, celery, and garlic
6. Measuring cups and spoons – To get the right amounts of olive oil, broth, wine, and spices
7. Wooden spoon – For stirring everything in the pan
8. Potato masher – So you can mash the potatoes to a smooth consistency
9. Ovenproof dish – Used to layer and bake the meat mixture with the mashed potatoes over top

FAQ

• Q: Can i use lamb instead of beef?
  A: Yep, you can use lamb if youd like. It gives a richer, fuller flavor that works great with the veggies.
• Q: Is the red wine necessary?
  A: Not really, the red wine is optional. If you dont want to use it, just skip it but know it adds more depth to the flavor.
• Q: How do i know when the meat and veggies are cooked right?
  A: They should be soft with the meat browned, about 15-20 minutes. Just keep stirring so nothing sticks to the pan.
• Q: Can this dish be made ahead of time?
  A: Sure, you can prepare it beforehand. Just cover it up and reheat in the oven when youre ready to eat.

The Best Classic Shepherd’s Pie Recipe Substitutions and Variations

• If you don’t have red wine, try adding equal parts of grape juice mixed with a splash of apple cider vinegar to keep that tangy flavor.
• You can swap ground beef with ground turkey or even ground lamb if you’re feeling adventurous, though the taste might be a tad different.
• If beef broth isn’t at hand, dissolve a bouillon cube in hot water and use that instead for a similar rich flavor.
• Don’t have milk? Whole or even almond milk works fine in the mashed potatoes, just expect a slight change in taste.
• And if cheddar isn’t available, mozzarella or even Monterey Jack can be used, though they melt a bit differently.

Pro Tips

1. Make sure you really brown the meat and veggies well so they build lots of flavor. If you can, add a bit extra red wine to really deepen the taste.
2. When mashin the potatoes, dont overwork them or they can turn gummy; a little lumpiness is ok and makes it taste better.
3. Let the meat mixture cool down a little bit before you add the cheesy mash on top because if it’s too hot the mash might slide off.
4. For an extra crispy top, you can pop the dish under the broiler for a couple of minutes at the end so the cheese gets that perfect bubbly crunch.