shepard’s pie

On a cool evening I yearn for comfort food. And if it’s not pasta — my ‘go to’ comfort food, a beautiful shepard’s pie will fill the need, as well as my growling tummy.

Shepard’s Pie

Course Main Course
Cuisine American
Keyword Meat Pie, Shepard's Pie
Servings 4 people


  • 1 recipe basic ground meat mixture cooked as directed above
  • I like to add more vegetables when preparing the ground meat
  • 2 tablespoons flour I like Wondra here, but A/P will do
  • 1 cup beef stock
  • generous sprinkle of freshly ground nutmeg
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • 1 tablespoon freshly minced parsley
  • salt and pepper to taste
  • 3 cups prepared mashed potatoes
  • 2-3 tablespoons grated Parmesan cheese

Optional sauce:

  • 1 tablespoon olive oil
  • ½ pound sliced mushrooms
  • 1 clove garlic minced
  • ½ teaspoon salt
  • 1 tablespoon flour
  • 1 cup beef stock
  • 1 tablespoon Madeira
  • minced parsley for garnish


  1. Sauté meat. When meat is no longer pink, sprinkle the flour over and mix well. Cook 3 minutes longer. Add the beef stock, nutmeg, oregano and basil; and raise the heat to high. Cook until liquid has nearly evaporated. Remove from the heat, stir in parsley. Correct seasonings.

To assemble:

  1. Preheat oven to 375°F.
  2. Spread meat mixture over bottom of buttered casserole or 4 1-cup ramekins. Spoon mashed potatoes over top, spreading to edges of casserole to seal. Sprinkle with cheese. Bake in preheated oven for 30 minutes, until heated through. Serve immediately, topped with sauce.

For sauce:

  1. In large skillet, heat oil over medium high heat. Add mushrooms, let brown for 2-3 minutes. Gently turn. Cook an additional 2 minutes. Add garlic and salt. When garlic is just fragrant, Sprinkle flour over mixture. Cook 3 minutes longer. Pour in beef stock, bring mixture to boil to thicken. Just before serving, finish sauce with Madeira.

Recipe Notes

Serves 4.
Assembled Shepard’s pies may be wrapped and frozen for up to 2 months.

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