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Shepherd's pie with a large serving taken out so that the inner filling shows.
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Classic Shepherd’s Pie with Beef

Classic Shepherd's Pie marries a heavenly beef and vegetable stew with a savory potato mash, baking them together to perfection.
Course Main Dish Casserole
Cuisine American, Comfort Food
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 8 servings
Calories 400kcal
Author Renee

Equipment

Ingredients

Filling

  • 1 pound ground beef or ground turkey
  • 2 tablespoon olive oil
  • 1 small yam peeled and diced ¼" (~6 ounces)
  • 1 large onion finely diced
  • 2 medium carrots peeled and diced ¼" (~8 ounces)
  • 1 pound mushrooms chopped
  • 5 tablespoons flour
  • 1 tablespoon ketchup or more if needed
  • ½ cup heavy whipping cream
  • 1 ¾ cup beef broth
  • ¾ cup red wine or grape juice
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons fresh thyme chopped
  • 2 teaspoons brown sugar
  • 1 teaspoon salt to taste
  • ½ teaspoon white pepper or pepper

Topping

  • 1 ½ pounds russet potatoes peeled and cut into 1-inch cubes
  • 1 small sweet potato peeled and cut into 1-inch cubes (~6 ounces)
  • 2 tablespoons butter
  • ½ cup heavy whipping cream
  • Salt and freshly ground black pepper to taste
  • 1 large egg
US Customary - Metric

Instructions

  • Brown the Beef
    In a large skillet, brown the ground beef over medium heat until fully cooked. Drain excess fat and set aside.
  • Cook the Vegetables
    In the same skillet, heat olive oil over medium-low heat. Add diced sweet potatoes, onion, and carrots. Cover and cook, stirring occasionally, until fork-tender, about 12–15 minutes.
    Add mushrooms and cook until softened, about 5 minutes.
  • Make the Filling
    Sprinkle flour evenly over the vegetables and stir to coat. Stir in ketchup.
    Cook for 1–2 minutes, stirring constantly. Add cream, then pour in the beef broth, red wine (or grape juice), Worcestershire sauce, and thyme.
    Simmer until thick but still saucy, about 8–10 minutes. Stir the cooked ground beef back into the mixture.
    Transfer filling to a 1½–2 quart casserole dish.
  • Make the Potato Topping
    Place cubed potatoes and sweet potatoes in a saucepan and cover with water. Add ½ teaspoon salt.
    Bring to a boil, then reduce heat and simmer until tender, 15–20 minutes. Drain.
    Mash with butter and cream until smooth or slightly textured. Season with salt and pepper.
  • Assemble the Pie
    Spread the mashed potatoes evenly over the beef filling.
    Optional: brush with egg wash and drag a fork across the top to create ridges.
    Cut a small vent in the center to prevent overflow.
  • Bake
    Bake at 375°F (190°C) for 20–30 minutes until hot and bubbling.
    Broil 2–4 minutes until the top is golden brown.
    Let rest 10 minutes before serving.

Notes

  • Use 85–90% lean ground beef for the best flavor.
  • Sweet potatoes add natural sweetness and replace traditional peas.
  • Let the filling simmer until thick before assembling to prevent a watery pie.
  • Fork ridges help the topping brown beautifully under the broiler.
  • Shepherd’s pie tastes even better the next day.

Nutrition

Serving: 1serving | Calories: 400kcal | Carbohydrates: 37.2g | Protein: 23.4g | Fat: 16.2g | Saturated Fat: 7.2g | Cholesterol: 79mg | Sodium: 317mg | Potassium: 1268mg | Fiber: 5.3g | Sugar: 5.3g | Calcium: 40mg | Iron: 13mg
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