Shepherd's Pie Recipe


Nutrition

Cal/Serving: 868
Daily Value: 43%
Servings: 4

High-Fiber
Gluten-Free, Wheat-Free, Egg-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat58g89%
Saturated28g139%
Trans3g0%
Carbs51g17%
Fiber5g22%
Sugars6g0%
Protein37g74%
Cholesterol182mg61%
Sodium439mg18%
Calcium88mg9%
Magnesium97mg24%
Potassium1588mg45%
Iron6mg32%
Zinc8mg55%
Phosphorus459mg66%
Vitamin A3940IU79%
Vitamin C25mg41%
Thiamin (B1)0mg23%
Riboflavin (B2)0mg23%
Niacin (B3)11mg54%
Vitamin B61mg68%
Folic Acid (B9)75µg19%
Vitamin B124µg61%
Vitamin D1µg0%
Vitamin E2mg8%
Vitamin K17µg22%
Fatty acids, total monounsaturated21g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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Shepherd's Pie
Taylor Pepe

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. 

5
Ratings4

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

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.

Recipe Details

Servings: 4

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2 Comments

tdm-35-icon.png

This is one of my favourite meals. I think your recipe is even tastier than mine. Thanks!

Allison Beck's picture

It's one of my favorites, too! It was the ultimate comfort food dish growing up -- and my sisters and I often crave it when we're feeling under the weather. Enjoy!

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