Shepherd's Pie

Shepherd's Pie

Taylor Pepe


  • 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. 


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.


Calories per serving:

868 calories

Dietary restrictions:

High Fiber Gluten Free, Wheat Free, Egg Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 58g 89%
  • Carbs 51g 17%
  • Saturated 28g 138%
  • Fiber 5g 22%
  • Trans 3g
  • Sugars 6g
  • Monounsaturated 21g
  • Polyunsaturated 2g
  • Protein 37g 74%
  • Cholesterol 182mg 61%
  • Sodium 438mg 18%
  • Calcium 88mg 9%
  • Magnesium 97mg 24%
  • Potassium 1,588mg 45%
  • Iron 6mg 32%
  • Zinc 8mg 55%
  • Phosphorus 459mg 66%
  • Vitamin A 362µg 40%
  • Vitamin C 25mg 41%
  • Thiamin (B1) 0mg 24%
  • Riboflavin (B2) 0mg 25%
  • Niacin (B3) 11mg 54%
  • Vitamin B6 1mg 69%
  • Folic Acid (B9) 75µg 19%
  • Vitamin B12 4µg 61%
  • Vitamin D 1µg 0%
  • Vitamin E 1mg 6%
  • Vitamin K 17µg 22%
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