Easy Homemade Shepherd's Pie

When the weather is chilly or there's snow on the ground, cozy hearty dishes like this easy Homemade Shepherd's Pie are an ideal choice. Comfort food!

❤️ Why you'll love this recipe

I love this recipe, not only because it's comforting and delicious, but because it's convenient. I can prep it a day in advance if I know there are busy days ahead. It also makes a great freezer meal.

And who doesn't love being able to grab a pre-made meal from the freezer on one of "those" days?

So, whether you're planning a cozy meal for tonight or tomorrow, a meal for the freezer, or the perfect dinner to celebrate St. Patrick's Day, here's what you'll need to make this traditional Irish Shepherd's Pie.

Mashed potato crust

While I don't make mashed potatoes very often, this is a favourite mashed potato recipe that I've used a variation of for years, usually for holiday dinners. It always gets rave reviews because it has so much flavour!

• potatoes: I like to use a mix of yellow and Russets for mashed potatoes. Waxy potatoes like yellow or Yukon Gold have lots of flavour. Russets have more starch, so they absorb the milk and butter and help to make your mashed potatoes fluffy.
• garlic: add one whole clove to the water when boiling the potatoes. It will soften and get mashed up later.
• butter
• cream cheese: regular or low-fat (or substitute sour cream)
• milk: I use whole milk for extra creaminess
• salt and pepper: you'll add a whole tablespoon to the water (trust me, it won't be too much) then season with salt and pepper to taste once the potatoes are mashed.
• melted butter: for drizzling or brushing on top of the potatoes to make an appetizing slightly browned crust!

🔪 How to make traditional Irish Shepherd's Pie

Make the mashed potato topping first

Begin by preparing the mashed potato topping. Peel and cut potatoes into similarly sized pieces. Add to a large pot of cold water. Add 1 clove of garlic and 1 tablespoon of salt. Bring to a boil and boil for 10 - 12 minutes, or until potatoes are fork-tender.

Drain, then return the pot to the burner on low heat for a minute or so to dry the potatoes a little. Remove from the stove and mash until only a few lumps remain. Be careful not to over-mash, or the potatoes may become gummy.

Meanwhile, while the potatoes are boiling, in a small saucepan on the stovetop (or in a glass bowl in the microwave) heat the butter, milk and a teaspoon of salt, just until the butter has melted.

Using a spatula, gently stir this butter mixture into the mashed potatoes a little at a time, then add the cream cheese and fold it in as well. Avoid overmixing. Add salt and pepper to taste. Set the potatoes aside.

Then make the filling

In a large skillet, brown the ground meat, breaking it up with a spoon or spatula until crumbled and cooked through. Remove it to a bowl.

Add the onion, celery, carrots and garlic to the skillet and cook them in the remaining grease from the ground meat (or add a little oil if necessary) until the vegetables are softened.

Sprinkle the flour over the veggies and stir to coat the vegetables. Add the tomato paste and stir, then add the red wine, stirring to scrape up any browned bits from the skillet.

Add the stock or broth, bay leaf, dried thyme and rosemary and stir until well combined. Let it simmer for 5 - 10 minutes, then remove the bay leaf.

Stir in the frozen peas. They will defrost quickly in the hot mixture. If you add them too early, they lose their bright green colour.

Add the ground meat back into the skillet and stir.

Layer it up and bake!

Now layer it up! Spread the filling evenly in a 9 x 13-inch baking dish, then top with the mashed potatoes, spreading them evenly to the edges of the dish. Brush with a little melted butter and sprinkle with fresh thyme leaves, if you'd like.

Bake at 400°F. for 20 minutes or until the potatoes are beginning to brown and the filling is bubbling up around the edges. Move the dish up to a higher rack in your oven and broil for 3 - 4 minutes to brown the top a little.

Remove from the oven and garnish with freshly chopped parsley and serve!

🥶 Make ahead and freeze

This easy Homemade Shepherd's Pie is a great dish to make in advance for days when you know you'll be busy. If you're not planning to bake it the same day, prepare the mashed potatoes and the filling but keep them separate. Chill the filling in the fridge, then spread the potatoes on top, cover and refrigerate for up to 1 day. Let it come to room temperature before baking.

You can freeze this dish before baking, too. Cool it completely, then wrap tightly with plastic wrap and a layer of aluminum foil, label and freeze. When ready to bake, thaw it overnight in the fridge, then bake until lightly browned and bubbly.

Storage and Reheating Instructions

Store leftover pie covered in the fridge for up to three days.

This traditional Irish Shepherd's Pie is delicious the second day, as well! Reheat, covered with foil, in the oven at 350°F. until heated through.

🍽 Serving suggestions

Shepherd's Pie is a filling dish, so all you need to go with it is a green salad, or steamed green beans, roasted or air-fried asparagus, or Air Fryer Balsamic Brussels Sprouts with Bacon. Keep it green for St. Paddy's Day!

For St. Patrick's Day, add a Guinness if that's your thing!

🗒More comfort food recipes

• Shepherd's Pie with Mashed Cauliflower Crust
• Mini Vegetarian Shepherd's Pie with Mushrooms
• Cheesy Tomato Gnocchi Bake
• All Time Favourite Cheesy Broccoli Cauliflower Casserole with Bacon

When you make this recipe, please leave a comment and a rating below. Thanks in advance! Subscribe and have new recipes delivered straight to your inbox once a week.