Shepherd’s pie is my husband’s favorite comfort foods. Unfortunately for him, I have made it only a handful of times in over a decade of marriage because it’s not a quick meal. But luckily for him, when I do make it, I use this recipe and it is always a hit! There is something about the creamy mashed potatoes and the savory fillings that just warm the soul. While it can be a bit of work up front, this is a perfect recipe to batch cook and have ready to go for that cold and blustery weeknight when you’re craving something creamy and delicious to fill your belly!
How to Make Beef Shepherd’s Pie
Step 1: Make the Filling
To make this dish, first dice your carrots, celery, onions and mushrooms. Add them to a large skillet seasoned with oil and sauté for about 5 minutes or until the vegetables are softened. Then add in your ground turkey (or beef if you prefer) and season with salt and pepper. When the meat is cooked through, remove from the pan.
Step 2: Whip up the Gravy
Use the same pan to make the gravy. Mix up your flour with your seasonings and add them to the pan stirring constantly for about 2 minutes. Add in the tomato paste until it smells roasted, then add in your broth and worcestershire sauce and whisk until you’ve got a good thick gravy simmering.
Add the meat and veggies back into the pan along with the frozen peas, and sprinkle your herbs on top. Mix together and let simmer for about 5 minutes for all the flavors to meld. Place the filling into a glass 9×13 dish and set in the refrigerator to cool.
Step 3: Mash up the Potatoes
While that is cooling, begin working on your mashed potatoes. You can use any recipe you like, I just boiled about 4 cups of diced yukon gold potatoes, then poured out “most” of the water, reserving about a ½ cup or so. I added ½ cup of butter, and a splash of milk before mashing to a smooth consistency, and then salt and pepper to taste. Once your filling has cooled, you can much more easily spread the mashed potatoes on top.
Step 4: Bake and Enjoy!
Once everything is prepped, it’s time to bake this goodness. Toss it in the oven at 400 for about
20 minutes. I like to broil it on high for 5 minutes after that to add a little extra crispness on top. Then it’s time to serve! While it’s a bit more work than our typical weekly meals, I can tell you that this one never fails to please and I can tell, because of the absolute silence around the dinner table as people eat!
More Delicious Comfort Food Recipes
Shepherd’s Pie
Ingredients
- 2 lbs. ground turkey
- 1 medium onion diced
- 3 large carrots diced
- 3 stalks of celery diced
- 1 8 oz. pack of mushrooms diced
- 1/2 teaspoon sat
- 1/4 teaspoon black pepper
- 2 tablespoons flour
- 2 tablespoons tomato paste
- 1 1/3 cup chicken broth
- 3 tablespoons Worcestershire sauce
- 1 tablespoon Italian seasoning
- 1 cup frozen peas
- 4 cups diced potatoes
- 1/2 cup butter
- Splash of milk
- salt and pepper to taste
Instructions
- In a large skillet sauté onion, celery, carrots, and mushrooms for about 5 minutes until they are tender.
- Add the ground turkey and sauté until cooked through. Season with salt and pepper, then remove from pan and set aside.
- In the same pan, add flour and spices and sauté for approximately 2 minutes, stirring constantly.
- Add in the tomato paste, and stir for another minute, stirring constantly.
- Add the broth, Worcestshire sauce, and Italian seasoning and simmer until it thickens.
- Add the peas and meat mixture back into the pan and simmer for an additional five minutes.
- Place the filling in a 9×13 glass casserole dish and set in the fridge to cool.
- While it cools, place 4 cups of diced potatoes into a pot of water and boil for 20 minutes or until potatoes or tender.
- Remove all but about 1 cup of the potato water, and then add 1⁄2 a cup of butter and a splash of milk. Once butter has melted mash up the potatoes until they are smooth and creamy and add salt and pepper to taste.
- Once the filling has cooled, top with the mashed potatoes.
- Place the Shepherds pie into the oven and bake at 400 for about 20 minutes or until the filling is bubbling. Broil for an additional 5 minutes or so if a crispy top is desired.
Jenny is a wife and stay at home mother of two. She loves good food, and enjoys experimenting in the kitchen. When she’s not busy chasing kids, you can find her digging into a good book, enjoying the great outdoors, and trying not to kill her houseplants.
