My Favorite Shepherd’s Pie
It’s fall. We need comfort food, and apparently my English ancestors have taken control of the editorial calendar because Shepherd’s pie is on the menu tonight.
Shepherd’s pie is absolutely at the top of my comfort-food list. There’s a rich, savory filling underneath a thick layer of creamy mashed potatoes, then I cover the whole thing in cheese and bake it until the edges are bubbling and the top is golden.
It is everything I want dinner to be when November rolls around: warm, hearty, simple, and made to be put in the middle of the table and shared.
And, critically, there are plenty of mashed potatoes.
The Thanksgiving With One Crock-Pot of Mashed Potatoes
One of the first Thanksgivings I spent with Ammon’s family, there were probably 45 people there and one crock pot of mashed potatoes. I have no clue what person was in charge of that mistake but, never again.
We all know the feeling of standing in the food line and realizing very quickly that something (and usually the best thing on the table) was gonna run out before you got there. Everyone was watching the person ahead of them take a scoop while simultaneously looking into the Crock-Pot and doing the math.
Okay, if she takes that much, and there are seventeen people ahead of me…
By approximately person ten, the crock pot was practically licked clean.
Ammon and I still talk about that memorial Thanksgiving day and it kind of jump started our own tradition. We now make an entire thanksgiving dinner at home even if we don’t host because we love leftovers and we love thanksgiving and a lot of these dishes we only eat once per year.
Never again would we not eat the quintessential mashed potatoes on the day of our Thanking.
Now for the shepherds pie part… because every time I make mash I make way more than normal so I can make shepherds pie.
The Mashed Potatoes Matter
Half of this dish is Mash so it better be dang good, creamy, perfectly salted and buttery. I want them creamy enough that I would happily eat an entire bowl on their own, but sturdy enough to sit on top of the filling without disappearing into it.
I always use Yukon gold or russet potatoes for a sturdy mash. Start the potatoes in cold water and bring them to a boil. Also make sure to season the crap out of your water so when you add the potatoes that salt penetrates. We love some good penetration. I personally don’t love the skin in my potatoes, think creamy remember, and I also cube them so they cook quickly and evenly. Drain the potatoes, add the butter and mash away, I also add cream and more salt and pepper. Once they are mashed up, I grab a hand mixer, add more cream and go to town. Again, this creamy. We love some cream. They are pretty dang, simple and delicious.
Let the Filling Get Thick
The filling should be rich and savory, but not soupy. Give it enough time on the stove to thicken before adding the mashed potatoes.
That way, when you scoop it onto a plate, you actually get those beautiful layers: creamy potatoes, bubbling cheese, and rich filling underneath.
And this is one of those dinners that gets even better after sitting in the fridge overnight. Make a big one, eat it for dinner, and then fight over the leftovers for lunch.
Assemble
Pour the filling in first, then spread the mash all the way to the edges, then rough up the top instead of smoothing it perfectly flat. Those little peaks and ridges are what get beautifully golden in the oven.
Then I cover the whole thing with cheese and bake it until the filling starts bubbling up around the sides.
If you don’t want to bake it right when you assemble, freeze it and bake it later. Just cover it before baking so the cheese doesn’t cook and the middle is still a frozen block. 7
Abi’s Shepherd’s Pie
What to Serve With Shepherd’s Pie
Shepherd’s pie doesn’t need much. It’s already an entire meal tucked underneath a blanket of potatoes, which is precisely why I love it.
I’d also add one of my favorite fall drinks.
Shepherd’s Pie + Cranberry Rosemary Toddy = An extra cozy fall night.
Make It a Fall Night
Supper: Shepherd’s Pie
Sip: Cranberry Rosemary Toddy (click for the recipe)
Story: Anne of Green Gables
Make the shepherd’s pie, read a book, light a candle, and call it a night.
And please, for the love of all 45 people waiting behind you:
Make enough mashed potatoes.
Favorite Things I Use
Classic Shepherd’s Pie
Ingredients
Equipment
Method
- Boil the potatoes in generously salted water for 15–20 minutes, or until fork-tender. Drain well, then add the butter, cream cheese, milk, and cream. Mash until smooth, or use a hand mixer for extra-creamy potatoes. Season with salt and pepper to taste.
- Brown the ground beef in a large skillet over medium-high heat, breaking it apart as it cooks. Drain excess grease if needed. Add the onion and carrots and cook for 5–7 minutes, until they begin to soften. Add the garlic and cook for another minute.
- Stir in the tomato paste and flour and cook for 1 minute. Slowly pour in the broth, stirring as you go. Add the Worcestershire sauce, soy sauce, garlic powder, herbes de Provence, thyme, rosemary, sugar, Tabasco, salt, and pepper.
- Stir in the frozen peas and simmer for 5–10 minutes, until the filling has thickened into a rich gravy. Taste and adjust the seasoning as needed.
- Spread the meat mixture into a greased 9×13-inch baking dish. Spoon the mashed potatoes over the top and spread them evenly to the edges. Drag a fork across the potatoes to create ridges that will brown in the oven. Cover the entire thing with whatever cheese you love.
- Bake at 400°F for 20–25 minutes covered, Uncover and bake until the filling is bubbling around the edges and the potatoes are beginning to turn golden.
- For a crispier, golden top, broil for 2–3 minutes before serving. Keep a close eye on it so the potatoes don’t burn.
- Tip: Traditionally, shepherd’s pie is made with lamb and cottage pie is made with beef. Use either depending on what you prefer.
