Classic Shepherd’s Pie is a delicious way to use up leftover roast beef. With a rich, flavorful gravy and fluffy mashed potatoes, this Shepherd’s Pie recipe is a family favorite.
Classic Shepherd’s Pie
Hers also had cheese. Today I wanted to share with you a classic recipe that is still a favorite casserole today.
I remember my mom making a version of this retro recipe when I was growing up. We loved it!
What is the Best Meat to Use?
You can use lamb or roast beef. When using lamb, it is a Shepherd’s Pie. When using beef, it is called Cottage Pie.
These names are often used interchangeably. Call it what you like!
The steps to make this recipe are easy. Here they are:
Along with the peas, you can use diced carrots. Or use a 10 oz package of frozen peas & carrots.
What to Serve With This Recipe?
This is essentially a one-pot meal. If you like you can serve Shepherd’s Pie with biscuits or more vegetables, such as steamed broccoli or asparagus with lemon.
Can This Recipe Be Made Ahead?
Yes. You can assemble the casserole and refrigerate it. Bake it about 40 to 55 minutes.
Can This Recipe Be Cooked in a Slow Cooker?
Yes, but you will be cooking most of it on the stove top. Add the stew mixture to the crock.
Then add the mashed potatoes and cook on Low for 3 hours, or High for 2 hours.
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If you make this delicious Shepherd’s Pie recipe, please leave a comment with a star rating below. I would like to know how you liked it!
Classic Shepherd's Pie
- 4 cups Beef Broth low sodium
- 1/4 cup Flour
- 1/4 cup Cold Water
- 10 oz Pearl Onions I use frozen
- 3 cloves Garlic minced
- 1 1/2 tsp Fresh Thyme Leaves or 1 tsp dried, but not ground
- 1 tsp Fresh Rosemary Leaves minced (or dried & crumbled)
- 8 oz Mushrooms chopped
- 1/2 cup Red Wine or beef broth
- 2 tsp Worcestershire Sauce
- 1 1/2 lbs Leftover Cooked Roast Beef or Lamb chopped
- 2 cups Frozen Peas*
- 2 tsp Salt divided
- 1 tsp Pepper. divided
- 1 1/2 lbs Potatoes cubed
- 6 Tbsp Butter divided
- 3/4 cup Milk heated
- 1 Egg Yolk
- Heat oven to 350° F.
- Place the cubed potatoes in a pot and cover with cold water and 1 tsp salt. Bring to a boil and reduce to a simmer.
- In a large saucepan, bring the beef broth, pearl onions, garlic, thyme leaves, and rosemary to a simmer.
- Whisk together the flour and water until smooth. Then whisk the flour slurry into the simmering broth.
- Add the mushrooms.
- Add the wine and Worcestershire sauce.
- Add the roast beef or lamb, 1/2 tsp salt, 1/2 tsp pepper, and peas. Bring back to a simmer and cook for 5 minutes. Then turn off the heat and set aside.
- Check the potatoes with a fork. If you can pierce the potatoes easily, then they are done. Drain them and return to the pot. Add 4 Tbsp of the butter and mash the potatoes.
- Mix in the heated milk and 1/2 tsp of salt.
- Add the egg yolk and remaining 1/2 tsp of pepper. Mix well.
- Pour the stew mixture into a 3 quart casserole dish.
- Spread the mashed potatoes over the stew mixture, covering completely, edge to edge.
- Melt the remaining butter and pour over the top of the mashed potatoes.
- Bake for 20 to 3o minutes, or until the potatoes start to brown and the stew is bubbling a little.
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