Shepherd's Pie

Shepherd's Pie
Taylor Pepe

Ingredients

  • 1 ½-2 pounds large russet potatoes
  • Salt
  • 8 tablespoons butter
  • 1 yellow onion, chopped
  • 2/3 cup chopped carrots, in ¼-to-½-inch pieces
  • 1 ½ pounds ground beef
  • 2/3 cup peas
  • 2/3 cup corn kernels
  • Freshly ground pepper
  • 1 teaspoon Worcestershire sauce
  • ½ cup beef broth, plus more if needed

There are many different ways to make this dish, and not just on St. Patrick's Day. In England and Ireland, shepherd's pie is always based on lamb (hence "shepherd"), while ground-beef versions are sometimes called cottage pie instead. At Solas, our authentic Irish pub in Boston, Mass., we serve both lamb and beef versions. 

The recipe below calls for the pie to be baked in one large dish, in the traditional manner, but at the restaurant we the serve it in individual portions. We’ll heat up the cast-iron dishes to 400 degrees, add the ingredients, and then broil the top so a crust forms. That way, it arrives to our guests simmering hot. 

Directions

Preheat an oven to 400 degrees.

Peel and quarter potatoes. Place in a pot and cover with 2 inches of water and season with salt. Bring to a boil and cook potatoes until tender, about 20 minutes.

While the potatoes are cooking, melt 4 tablespoons butter in large frying pan over medium heat.

Sauté onions in butter until tender, about 10 minutes. Add the carrots and cook until slightly tender, about 5 minutes.

Add ground beef and sauté until no longer pink, about 5-10 minutes. Add the peas and corn and continue to cook until they are cooked, about 5 minutes more.

Season with salt, pepper, and Worcestershire sauce.

Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.

In a large bowl, mash potatoes with the remaining butter, and season to taste.

Place beef mixture in a large 9-by-13-inch baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well, if you wish.

Bake until bubbling and brown, about 30 minutes. Broil for last few minutes, if necessary, to brown the top.

Nutrition

Calories per serving:

868 calories

Dietary restrictions:

High Fiber Gluten Free, Wheat Free, Egg Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

43%

Servings:

4
  • Fat 231g 355%
  • Carbs 203g 68%
  • Saturated 111g 555%
  • Fiber 22g 88%
  • Trans 12g
  • Sugars 24g
  • Protein 148g 296%
  • Cholesterol 727mg 242%
  • Sodium 1,758mg 73%
  • Calcium 352mg 35%
  • Magnesium 387mg 97%
  • Potassium 6,354mg 182%
  • Iron 23mg 128%
  • Zinc 33mg 221%
  • Phosphorus 1,835mg 262%
  • Vitamin A 15,760IU 315%
  • Vitamin C 98mg 164%
  • Thiamin (B1) 1mg 92%
  • Riboflavin (B2) 2mg 93%
  • Niacin (B3) 43mg 214%
  • Vitamin B6 5mg 273%
  • Folic Acid (B9) 301µg 75%
  • Vitamin B12 15µg 246%
  • Vitamin D 2µg 1%
  • Vitamin E 6mg 31%
  • Vitamin K 69µg 87%
  • Fatty acids, total monounsaturated 84g
  • Fatty acids, total polyunsaturated 8g
See detailed nutritional info Have a question about nutritional data? Let us know.

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...