My famous homemade shepherds pie

Embrace the heartwarming comforts of a classic dish that brings the rustic charm of the countryside to your dining table: Shepherd’s Pie. This beloved recipe, steeped in tradition and rich flavours, promises a delightful culinary journey that’s both satisfying and surprisingly simple to prepare.

With just 65 minutes from start to finish, this dish serves up the perfect blend of tender, savoury ground beef and a fluffy, golden crust of mashed potatoes. Ideal for a cosy family dinner or as a hearty main course when entertaining friends, Shepherd’s Pie is a testament to the joys of home-cooked meals.

Serve this glorious Shepherd’s Pie straight from the oven and watch as it becomes the centrepiece of your meal, filling the room with its inviting aroma and warming everyone’s hearts. Enjoy the melding of simple ingredients into a dish that’s much more than the sum of its parts—a true celebration of home cooking.

Servings: 4


  • 1 teaspoon salt, plus more to taste
  • 3 large (1 1/2 to 2 pounds) potatoes, peeled and quartered
  • 8 tablespoons (1 stick) unsalted butter, divided
  • 1 medium onion, finely chopped (about 1 1/2 cups)
  • 1 to 2 cups mixed vegetables (choose from diced carrots, corn, peas, or your favorites)
  • 1 1/2 pounds ground round beef
  • 1/2 cup beef broth
  • 1 teaspoon Worcestershire sauce
  • Freshly ground pepper and additional seasonings to taste


  1. Boil the Potatoes:
    Start by placing your peeled and quartered potatoes in a medium-sized pot, submerged in cold water with a sprinkle of salt. Bring to a boil, then simmer until the potatoes are fork-tender, roughly 20 minutes.
  2. Preheat the Oven:
    Set your oven to 400°F to ensure it’s ready for baking the pie.
  3. Sauté the Vegetables:
    While the potatoes are simmering away, melt half of your butter (4 tablespoons) in a large pan over medium heat. Add the chopped onions, sautéing until soft and translucent, about 6 to 10 minutes. Incorporate the mixed vegetables based on their cooking times; carrots early with the onions, and peas or corn later, as they require less time.
  4. Brown the Beef:
    To the sautéed vegetables, crumble in the ground beef, cooking until no pink remains. Drain any excess fat, then stir in the Worcestershire sauce and beef broth. Let the mixture simmer uncovered for about 10 minutes, adding more broth if needed to keep the mixture moist. Adjust the seasoning to your liking with salt, pepper, and more Worcestershire if desired.
  5. Mash the Potatoes:
    Once the potatoes are cooked, mash them with the remaining butter until smooth. Season with salt and pepper to taste.
  6. Assemble the Pie:
    In a large baking dish, layer the meat mixture evenly on the bottom. Top with the mashed potatoes, fluffing up the surface with a fork to create peaks that will brown beautifully.
  7. Bake:
    Place the assembled pie in the oven, baking until the surface is golden and the edges are bubbling about 30 minutes. For an extra golden crust, broil for a few minutes at the end, watching closely to prevent burning.

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