Easy Homemade Shepherd’s Pie
A family favorite, this Easy Homemade Shepherd’s Pie recipe is the ultimate comfort food that can feed an army, or be perfect for lunch time leftovers. It’s really just a casserole with layers of ground beef, vegetables and creamy mashed potatoes.
I guess I’m in a comfort food state of mind, and this Shepherd’s Pie has been calling my name.
A staple meal in our home, it’s the tried and familiar that satisfies when nothing else will. Am I right?
Want to know the best part?
This Easy Homemade Shepherd’s Pie recipe is perfect for batch cooking, something you can make on the weekend because it’s the kind of recipe you can double up on and then freeze it in portions – or the whole tray.
How awesome to be able to pull it out of the freezer, add a salad (or not) after you’ve been out all day cleaning up the garden, opening the cottage or campsite.
Or it’s the middle of winter, you’re tired of the short dark days, and your tummy wants real. comfort. food.
In the Spring when we’re trying to get in an early round of golf, and arrive home tired and chilled to the bone, one of our favorite meals is Shepherd’s Pie. We think it is a perfectly delicious and hearty meal to tuck into!
This easy homemade Shepherd’s Pie cooked in a cast iron skillet actually tastes better the next day. Yes it does.
[clickToTweet tweet=”Easy Homemade Shepherd’s Pie is the perfect recipe to make this weekend!” quote=”Easy Homemade Shepherd’s Pie is a perfect recipe for batch cooking, something you can make on the weekend because it’s the kind of recipe you can double up on and then freeze it in portions – or the whole tray.” theme=”style5″]
Is your mouth watering yet? Mine is!
Did you ever wonder where the name Shepherd’s Pie came from? Well Wikipedia says Cottage pie or shepherd’s pie is a meat pie with a crust of mashed potato. The traditional shepherd’s pie recipe is commonly made with beef or lamb. It was a staple in our household when my family was growing up, and now it’s a particular favorite of my grandson’s!
Now you can make your Shepherd’s Pie recipe with corn, carrots or peas and carrots combined. I like to use peas and carrots. I used to peel and cook raw carrots, but now I find the frozen variety works just as well, and the quality is still very good.
What is the best Homemade Shepherd’s Pie in the world? Why the one you just made yourself, of course.
My Latest Shepherd’s Pie Recipe
Shepherd’s Pie in our home was traditionally made with ground beef and then carrots, and crowned with a thick layer of creamy mashed potatoes. Over the years I’ve experimented with different toppings, meat combinations and vegetables – and I really like this latest version of the classic shepherd’s pie.
I’m often asked “How do I make the gravy in Shepherd’s Pie?” The secret to a great Shepherd’s Pie in my opinion, is to make sure the ground meat doesn’t dry out in the oven. To prevent that, we add beef broth to the ground beef and lamb, right near the end of cooking. And I also mix in 2 tablespoons of corn starch as thickener.
Did you ever wonder where the name Shepherd’s Pie came from? Well Wikipedia says Cottage pie or shepherd’s pie is a meat pie with a crust of mashed potato. The dish is commonly made with beef or lamb. It was a staple in our household when my family was growing up, and now it’s a particular favorite of my grandson’s!
- 1 lb each of ground beef and lamb
- 1 medium sweet onion
- 5 stalks of celery
- 4 cloves of garlic
- 2 tbsp olive oil
- 2 cup of frozen baby peas and carrots
- 2 ½ cups cooked potatoes (russet or Yukon gold)
- 1/4 cup heavy cream
- 1/4 cup butter
- 1 tsp dried basil
- 1/2 cup beef broth
- 2 tbsp corn starch
Using a cast iron skillet
- Chop the sweet onion, celery and garlic into coarse pieces and cook in the olive oil until tender – the onions will be translucent
- Remove the onion mixture from the skillet and set aside
- Crumble the ground lamb and ground beef and stir both into the skillet
- Cook over medium heat until the meat is well cooked, and breaks apart easily
- Add the onion, celery and garlic mixture back into the meat and mix
- Add a layer of frozen peas and carrots (they will cook in the oven)
- Mash the cooked potatoes until they are light and fluffy (I stir in a 1/4 cup of cream and 1/4 cup of butter)
- Top the ground beef, carrots and peas with a thick layer of creamy mashed potato and sprinkle with chopped basil
Bake in your skillet, in the middle of the oven at 375F for 55 minutes or until the potatoes are golden.