Shepherd's Pie

Recipe by:

"Traditional pub fare....I think of it as the beef version of chicken pot pie! Cooking time does not include the time to make the potatoes."

Recipe: #24891       September 17, 2016

Original recipe yields 6 servings


  • Serving Size: 1 (367.9 g)
  • Calories 543.5
  • Total Fat - 28.3 g
  • Saturated Fat - 10.5 g
  • Cholesterol - 142 mg
  • Sodium - 272.2 mg
  • Total Carbohydrate - 26.1 g
  • Dietary Fiber - 4 g
  • Sugars - 4.2 g
  • Protein - 43.2 g
  • Calcium - 77.7 mg
  • Iron - 5.7 mg
  • Vitamin C - 16.1 mg
  • Thiamin - 0.2 mg

Prep Time
Cook Time
Ready In

Step 1

Cook the meat in a large skillet over medium heat until browned, stirring to crumble the meat. Add the wine and the next 7 ingredients; stir well.

Step 2

Cook over medium-high heat for 3 minutes. Transfer the meat mixture to a 3 quart casserole, reserving the drippings in the skillet. Remove and discard the bay leaf.

Step 3

Saute onion in pan drippings until tender; drain. Add onion to the meat mixture, stirring well. Spread potatoes over the meat mixture. Sprinkle with Parmesan cheese and paprika; dot with butter.

Step 4

Bake at 350° for 15 minutes or until the potatoes are browned and the mixture is thoroughly heated.

Tips & Variations

No special items needed.


Daily Inspiration

Haven't made shepherd's pie in such a long time and this recipe reminded me of how much I really enjoy this comfort food dish. I left out the marjoram and cloves and I added some frozen peas to this dish. I also thickened up the sauce a bit more by using a cornstarch slurry. Thanks for posting - will definitely make this dish again.

(30 Mar 2017)