Shepherd's Pie
Main course · Irish, Comfort
A comforting shepherd's pie with a savory beef-and-vegetable stew topped with mashed potatoes; can be made with ground beef or ground chicken and assembled in individual ramekins or a single baking dish.
Added Dec 3, 2025
Prep time
20 min
Cook time
60 min
Servings
4 servings
Ingredients
4–5 russet potatoes (about 2–2½ lb / 900–1100 g)
Salt (for the potato cooking water)
1 lb (450 g) lean ground beef (or ground chicken as a substitute)
1–2 tbsp neutral oil (for browning meat)
1/2 cup (113 g) butter, divided
2–3 cloves garlic, minced, plus garlic powder for mashed potatoes (optional)
1 medium onion, diced
1 cup frozen peas
1 cup diced carrots (fresh or frozen)
1/2 cup beer or white wine (or additional broth), optional
1–2 tbsp Worcestershire sauce
2 tbsp tomato paste
1–2 cups chicken or beef stock (enough to make a stew consistency)
1–2 tbsp all-purpose flour (to thicken)
1 tsp smoked paprika (smoked red pepper)
1/2 tsp ground allspice
1/2 tsp ground cumin
1/2 tsp dried sage (or a pinch of fresh if available)
1 tsp honey or 1 tsp brown sugar (small sweetener)
Salt and freshly ground black pepper, to taste
2–3 tbsp milk or cream (optional, for mashed potatoes)
Chives, chopped, for garnish (optional)
Notes
Yield is about 4 servings; you can double the recipe for more portions. Substitute ground chicken for a leaner option. Frozen mixed vegetables (peas and carrots) work well and save prep time. If using salted butter or salty broth, adjust added salt accordingly. The meat filling benefits from simmering longer for deeper flavor—simmer at least 30 minutes if possible. Assemble in individual ramekins for single servings or use a 9x13-inch dish for family-style. Store leftovers in an airtight container in the refrigerator for up to 3–4 days; reheat in the oven for best texture.
Preparation
1
Place the whole, peeled (or unpeeled, if you prefer) russet potatoes in a pressure cooker or pot and cover with salted water. Pressure cook for 20–30 minutes (or boil until fork-tender). Drain and set aside to mash later.
2
While the potatoes cook, heat 1–2 tablespoons oil in a large heavy pot or Dutch oven over medium-high heat. Add the ground beef (or chicken) and brown, breaking it up with a spoon. Cook until well-browned. Transfer the browned meat to a bowl and leave the brown bits stuck to the bottom of the pot.
3
Reduce heat to medium, add about 1/2 cup of butter to the same pot. Add the minced garlic and cook briefly, scraping up and softening the browned bits from the bottom of the pot—this is flavor, so scrape well.
4
Add the diced onion, diced carrots, and peas to the pot. Cook, stirring occasionally, until the onions are translucent and the carrots begin to soften, about 5–7 minutes.
5
Deglaze the pot with about 1/2 cup beer or white wine (or a splash of broth) and scrape up any remaining browned bits. Let the alcohol cook off for a minute.
6
Return the browned meat to the pot. Stir in the tomato paste, Worcestershire sauce, honey (or brown sugar), smoked paprika, allspice, cumin, sage, and salt and pepper to taste. Mix to combine.
7
Add enough chicken or beef stock (about 1–2 cups) to bring the mixture to a stew-like consistency. Bring to a simmer.
8
Sprinkle 1–2 tablespoons of flour over the simmering mixture and stir well to incorporate; simmer for at least 30 minutes (longer if you have time) to develop flavor and thicken the filling. Adjust seasoning as needed.
9
While the stew simmers and near the end of simmering, mash the cooked potatoes: add 2–3 tablespoons butter (or reserved butter), a splash of milk or cream if desired, and garlic powder, salt and pepper to taste. Mash until smooth and creamy.
10
Preheat the oven broiler. To assemble, spoon the meat stew into individual ramekins or into a single baking dish, then top evenly with the mashed potatoes.
11
Place ramekins or baking dish under the broiler for a few minutes until the mashed potato tops are golden and crisp—watch closely to avoid burning.
12
Remove from oven, garnish with chopped chives and an extra pinch of salt and pepper if desired, and serve hot.
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