Shepherd's Pie is classic comfort food. One bite of this time-tested family favorite will wrap you in a blanket as warm as a winter fire. It's just that good. {Recipe} | The Good Hearted Woman
5 from 1 vote

Shepherd's Pie

Prep Time45 mins
Cook Time30 mins
Total Time1 hr 15 mins
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Course: Main Dish Casserole
Cuisine: Comfort Food
Servings: 8
Author: Renée ♥ The Good Hearted Woman



  • 1 lb ground beef
  • 2 Tbls olive oil
  • 1 small yam peeled and cut into 1/4 inch cubes
  • 1 large onion chopped fine
  • 2 medium carrot chopped fine
  • 1 lb mushrooms coarsely chopped
  • Salt and black pepper to taste
  • 5 Tbsp flour
  • 1 Tbsp ketchup or more if needed
  • 1/2 cup heavy whipping cream
  • 1 3/4 cup vegetable broth
  • 3/4 cup red wine I use Pinot Noir or apple juice
  • 2 Tbsp Worcestershire sauce
  • 2 Tbsp fresh thyme finely chopped


  • 1 1/2 lbs potatoes peeled and cut into 1-inch cubes
  • 1/2 lb sweet potatoes peeled and cut into 1-inch cubes
  • 2 Tbsp butter
  • 1/2 cup heavy whipping cream
  • Salt and freshly ground black pepper to taste
  • 1 large egg



  • Brown ground beef in a large skillet. Remove from skillet, drain and set aside. 
  • In the same large skillet, heat olive oil over medium heat. Add yams, onions, and carrots and cook until everything is soft. Add mushrooms and cook until mushrooms have released their juices and are softened.
  • Sprinkle flour over everything, and then squirt in ketchup. Cook and stir for about one minute.
  • Add cream and cook about another minute. Add wine or juice, Worcestershire sauce, and thyme and simmer over medium heat, stirring frequently, until mixture is thick but still saucy, 5-8 minutes.
  • Add browned ground beef to the mixture in skillet and stir to combine. Pour mixture into a 2-quart casserole dish. 


  • Adjust oven rack to upper middle position and heat oven to 375°.  Drain potatoes, return to saucepan and mash with butter and cream until smooth. Season with salt and pepper.
  • Bring potatoes, sweet potatoes, 1/2 teaspoon salt, and water to cover to boil in a large saucepan over high heat, Reduce and simmer until tender, 15-20 minutes.
  • Drain potatoes, return to saucepan and mash with butter and cream until smooth. Season with salt and pepper.
  • Spread potatoes over filling, using a spatula spoon to smooth top. Brush with egg and drag a fork across the top to make ridges. Bake until the filling is bubbling, about 15-20 minutes. 
  • Turn on broiler and cook until top is golden brown, 3-5 minutes. Remove and cool 10 minutes. Serve.
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