This traditional casserole recipe is a family heritage. A one-dish wonder that's packed with meat, mashed potatoes, veggies and a saucy gravy that makes it a complete meal. It's old-fashioned comfort food that is great reheated and can be frozen. Simple, satisfying, and perfect for busy weeknights and St. Patrick's Day.
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A classic Winter casserole
Growing up, this was my favorite dish for chilly months. That was decades ago, and I still haven't outgrown it! When you make this lamb and potato pie, or casserole really, I'm sure you'll love it too.
One of the best parts? It's just as good reheated, and keeps for several days in the fridge. So it's a lifesaver for weeknight dinners.
With basic ingredients like minced lamb meat (what the original recipe calls for, or use ground beef and call it a cottage pie), vegetables, and mashed potatoes, Shepherd's Pie is easy to prepare, even for novice cooks.
This casserole recipe is highly adaptable, allowing you to tailor the recipe to your and your family's taste preferences by adding or swapping ingredients. Missing a vegetable? Don't add it. Want it spicier? Add your favorite spice mix. And so on. It's easy to create your own unique twist on the classic dish.
Together with this pasta frittata, it's one of my mother's star dishes, so it's about time I shared it with you.
Testing notes
Mushy mashed potatoes: this can result from overcooking the potatoes or using too much liquid when mashing. To avoid this, cook them until they are tender but not mushy, and drain potatoes well before mashing. Use a potato masher or ricer to mash the potatoes to your desired consistency, adding just enough butter and milk to achieve creaminess without making them overly wet.
Bottom crust: This is controversial in my house, but I like spreading a thin layer of mashed potatoes on the bottom of the baking dish before adding the filling. You can omit it.
Burnt or overcooked top: this can occur if it is baked at too high a temperature or for too long. To prevent this, keep an eye on the pie while it bakes and cover it with foil if the top begins to brown too quickly.
This meat and potato pie is a great make-ahead dish. You can make the meat mixture up to 2-3 days ahead and keep it in the fridge in an airtight container. You can also assemble the pie or casserole, cover it tightly with foil or plastic wrap, and refrigerate it for up to two days before baking. Alternatively, you can freeze it for longer storage, making it a convenient option for meal prep.
Easily make it gluten-free by using cornstarch or a GF flour blend to thicken the gravy instead of regular flour. Check that any store-bought cheese, milk, stock/broth and other ingredients you use are gluten-free.
Ingredient Notes
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- Ground lamb: I ask my butcher to mince it for me as it's not so common around here. Use ground beef if lamb is not available.
- Potatoes: look for starchy potatoes such as russet potatoes, Idaho or Yukon gold.
- Vegetables: peas and carrots are traditional. I also use corn. Fresh or frozen.
- Tomato paste: it's concentrated tomato flavor.
- Broth or stock: meat, vegetable or chicken broth, homemade or from a cube.
- Worcestershire sauce: it's a classic English sauce, easily bought at the store or online.
- Parmesan cheese: for sprinkling on top of the mashed potatoes before baking. You can also use white cheddar cheese or Asiago.
Variations & substitutions
- Vegetarian Shepherd's pie: replace the meat with lentils, chickpeas or mushrooms.
- Sweet potatoes: Swap the traditional mashed potatoes for mashed sweet potatoes (yellow or orange or yams) to add a hint of sweetness.
- Cheesy: mix shredded cheese (like white cheddar or gouda) into the mashed potato topping or sprinkle it before baking.
- Tex-Mex: add spices like cumin, chili powder and paprika to the meat mixture, and top each serving with a dollop of sour cream before serving.
Process steps
- Meat choice: traditionally, this dish is made with lamb, while if made with beef it's called Cottage Pie. However, you can use any minced meat you prefer or have on hand. Each type of meat brings its own flavor to the dish, so feel free to experiment with different options based on your taste preferences.
- Vegetable medley: typically carrots, peas, and onions are used. These vegetables are diced and cooked along with the minced meat, adding both flavor and texture to the dish. Some variations may include additional vegetables like corn (we use it in this recipe) or celery.
Thick gravy
It's a key component and binds the meat and vegetables. It adds moisture to the filling and enhances the overall flavor of the dish.
Use frozen peas, carrots and corn when unavailable fresh.
Mashed potato topping
A creamy layer spread evenly over the meat and vegetable mixture. For a richer flavor, we mix it with butter, milk, cheese and seasonings.
Baking
Preheated oven: make sure it's at the right temperature before you put the dish in. Take the baking time as a guide, as all ovens are different, and it might take you a little more or less than specified in the recipe card.
When is it done? The topping will turn golden brown, and the filling will bubble. It might spill in places, but that's fine. It actually anticipates a comforting casserole dish!
Crispy top
The cheese in the mashed potatoes creates a deliciously crispy top.
Also, use a fork to create ridges or peaks on the surface of the mashed potatoes. Brushing the top with melted butter or olive oil also helps.
Storage
Always allow the casserole to cool completely after baking.
- Refrigeration: cover the dish tightly with plastic wrap or aluminum foil, or transfer individual portions to airtight containers. Refrigerate for up to 4 days.
- Freezing: for longer storage, wrap it tightly with plastic wrap and then aluminum foil to prevent freezer burn. Or divide it into individual portions and use freezer-safe containers. Label it with the date and freeze it for up to 2 months.
- Thawing and reheating: you can thaw it overnight in the refrigerator or at room temperature, uncovered. Place the pie covered with foil (you can use the same one you used for storage) in the oven and bake for about 20-30 minutes, or until heated through. Remove the foil during the last 5-10 minutes of baking to allow the top to crisp up. Alternatively, you can reheat individual portions in the microwave for 2-3 minutes or until hot. Make sure to stir halfway through the heating time for even reheating.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Mushy mashed potatoes: this can result from overcooking the potatoes or using too much liquid when mashing. To avoid this, cook the potatoes until they are tender but not mushy, and drain them thoroughly before mashing. Use a potato masher or ricer to mash the potatoes to your desired consistency, adding just enough butter and milk to achieve creaminess without making them overly wet.
- Burnt or overcooked top: this can occur if it is baked at too high a temperature or for too long. To prevent this, keep an eye on the pie while it bakes and cover it with foil if the top begins to brown too quickly.
- Bottom crust: I like spreading a thin layer of mashed potatoes on the bottom of the baking dish before adding the filling. You can omit it.
- Type of dish to use: since you'll be serving it from the baking dish, choose one you like placing on the table. Here are our favorite dishes for family-style desserts.
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Meat and Potato Shepherd's Pie (family recipe)
Ingredients
For the mashed potatoes:
- 2 pounds potatoes, peeled and chopped
- ⅓ cup whipping cream
- 3 tablespoons grated cheese, Parmesan, sharp cheddar or Asiago are my choices
- ½ teaspoon salt
- 1 tablespoon butter
For the meat filling:
- 2 tablespoons oil
- ½ cup chopped yellow onion
- 2 garlic cloves, chopped
- 1 pound ground lamb, or ground beef and make cottage pie
- 2 tablespoons all-purpose flour
- 1 cup broth or stock, beef, chicken or vegetable
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 1 cup freshly cooked or frozen vegetables, corn, peas and carrots
- 2 tablespoons chopped fresh chives , green onions or parsley, for serving
Instructions
Mashed potatoes:
- Put 2 pounds potatoes in a large pot with salted water. Boil until tender but not mushy, drain the water and mash until smooth.
- Add ⅓ cup whipping cream, 3 tablespoons grated cheese, ½ teaspoon salt and 1 tablespoon butter and stir until melted and the ingredients are integrated. Reserve.
- Have ready a 7x11-inch oval or rectangular baking dish. Or similar in size.
- Preheat the oven to 350F (180°C).
- While the potatoes are cooking, heat 2 tablespoons oil in a large skillet over medium-low heat and add ½ cup chopped yellow onion. Cook for about 5 minutes, stirring. Then add 2 garlic cloves, minced, and sauté for 1 more minute being careful not to burn the garlic.
- Increase the heat to medium and add 1 pound ground lamb. Break it up and cook everything together for another 3 minutes, stirring occasionally. Increase to high heat if it's too watery and not browning lightly. Drain any excess fat that might've rendered. You want a moist mixture but not overly greasy.
- Sprinkle 2 tablespoons all-purpose flour over the meat and stir with a wooden spoon or spatula. Cook for another 2 minutes, stirring constantly so the flour doesn't stick.
- Add 1 cup broth or stock, 2 tablespoons tomato paste, 1 tablespoon Worcestershire sauce, ½ teaspoon salt and ⅛ teaspoon black pepper. If you want a little heat, you can add other spices or herbs to taste, like thyme or spicy paprika.
- Stir and cook everything together for 6-7 minutes until the broth thickens and you have a gravy sauce.
- Add 1 cup freshly cooked or frozen vegetables, thawed and drained if frozen, and cook for a minute or two more, stirring.
- Place a thin layer of mashed potatoes in the bottom of the baking dish. Spread the meat filling on top of the potatoes.
- Cover with the rest of the mashed potatoes, smoothing the top to make an even layer. You can make ridges with a fork or leave it smooth.
- Bake for about 30 minutes or until bubbling and golden brown on top. Serve hot, sprinkled with 2 tablespoons chopped fresh chives .
- Refrigerate leftovers, covered, for 4 days. Reheat before eating.
Anita says
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