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The Best Shepherd’s Pie

Shepherd’s Pie is true comfort food. Delicious and tender meat and veggies in a wonderful gravy and covered with creamy mashed potatoes and baked to golden perfection.
 
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Shepherd's pie in a casserole dish
 
We like to make them in individual ramekins so that everyone has their own pie. Mr. Cottage loves Shepherd’s Pie because he can take one to work the next day for lunch. These are so good that Mr. Cottage’s co-workers would offer to pay Mrs. Cottage if they could just get one of their own. She bought lots of extra ramekins so he could take some to work. Children love these cooked in ramekins too because they have their own dish. Our precious foster love gobbled his up!
 
Shepherds pie has its roots in England and Ireland at the end of the 1700’s and early in the 1800s.  Creative wives and mothers eager to make ends meet and make food interesting for their husbands and children by taking the leftovers in the house into a delicious meal for those that they love. It was made with lamb or mutton and has vegetables and meat cooked in a thick gravy and topped with delicious mashed potatoes. 
 
Every cook and pub has their own secret recipe with their own seasonings to make their shepherd’s pie their family favorite.  The vegetables used are not always the same but the result is a meal that will warm your body and satisfy your hunger. 
 
Like we said above the meat used was traditionally lamb or goat but we have used ground turkey, chicken, leftover roast diced up, leftover roasted chicken, etc. You can even make shepherd’s pie with all vegetables.  It is always delicious.  When it is made with beef instead of lamb and mutton it is called Cottage Pie.  It is believed to be the more British variety of the dish that dates from the eighteenth century.
 
What if you don’t have organic ingredients? No worries, use what you have. If you have leftover mixed vegetables that were from a bag of frozen veggies and some whipped-up potatoes from last night’s dinner this is the perfect recipe for you.  Don’t worry about perfection!
 
What you will need:
 
 

Shepherd’s Pie Recipe

 

Ingredients:

 

About a pound of meat. You can use ground lamb, mutton, chicken, turkey, beef, roast or whatever meat you like.
1 Package Frozen Organic Peas
3 Smallish Organic Potatoes Diced
13 Organic Mini Carrots
6 Cups Organic Broth (or enough to cover veggies to simmer)
6 Baby Bella Mushrooms sauteed until tender
1 Medium Sweet Onion diced and sauteed until tender then added to a stockpot.
2 Stalks of Organic celery chopped and Sauteed until tender then added to a stockpot.
1 Teaspoon Celtic Sea Salt or Himalayan pink salt
1 Shake Mrs. Dash Lemon Pepper
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Onion Powder
1/2 Teaspoon Dried Sage
2 Bay Leaves (Don’t forget to remove them before serving)
 
For The Roux (thickener for the stew portion)
1/2 Cup Organic Unbleached White Flour
1/2 Cup Organic Milk
 
For the Mashed Potatoes
3-4 large baking potatoes (for Mashed Potatoes)
Butter to taste
Cream or milk
Celtic Sea Salt
 
Topping
Spanish Paprika (Optional)
 
 

Directions:

 

If you are using leftovers, you won’t have to do this step but if you are starting from scratch, then these directions will be for you. Simmer your vegetables in a stockpot. You can make this with peas, diced potatoes, carrots, bone broth or chicken broth, and add your seasonings. Simmer together until vegetables are done and is easily pierced with a fork.
 
Brown your meat or pull the meat off of your chicken, dice your roast or whatever you are using, and prepare it for the shepherd’s pie.  Put it in the pot with the vegetables to keep it warm.
 
If you do not have leftover mashed potatoes… Boil your potatoes and make mashed potatoes (my sister always makes these because she makes killer mashed potatoes, the only problem is she as we put it “Takes her own Route” with it and doesn’t measure. I will try to pin her down soon and make her measure everything she puts in it.) Check below for her ranch potatoes recipe.
 
Make the roux (or thickener) We simply spooned half of a mug of organic flour (again, use what you have) in and added our milk to the top.  Stir to get rid of clumps and make it all wet and then we add it to stew.  Make sure that you stir well you pour in and as it thickens. 
 
When it is nice and thick, then you will go ahead and grab the meat and vegetables. Add your stew mixture to the ramekins or oven-safe bowls, cast iron pot or Dutch oven, or even casserole dish.  Try to make sure not to drip on the side of your ramekins or oven-safe bowls. 
 
You can spoon the mashed potatoes right on the top of the filling or we like to let the mashed potatoes cool slightly and place them in a gallon zipper bag.  Then we cut the tip off of one of the bottom corners of the zipper bags and with the zipper closed we pipe the potatoes in a circle around and around until the entire top of the ramekin until it is covered with potatoes.  It looks sort of like a little rose but if you don’t want to do that you can always just spoon it on top. We just find with the smaller ramekin it keeps it from overflowing down the outside of the dish. 
 
We like to sprinkle paprika over the top of the mashed potatoes to give it a beautiful color. This is optional.
 
Bake at 350 until mashed potatoes are golden. Serve Hot.
 
 
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Shepherd's Pie

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The delicious taste of home is what this shepherd's pie is. Warm and comforting meal if ever there was one. A dish made of leftovers that create something new and delicious. Tasty mashed potatoes, bits of meat and chunks of vegetables in a lovely gravy. If you are anything like us, we think that you will love it!

Ingredients

  • 1 pound of ground (minced) lamb (you can use any meat you want to if you don't have lamb). We used left over roasted chicken, ground beef, ground turkey, etc.
  • 1 Package Frozen Peas
  • 3 Small Potatoes Diced
  • 13 mini Carrots
  • 6 Cups Organic Broth (or enough to cover veggies to simmer) See our recipe for broth below.
  • 6 Baby Bella Mushrooms sauteed until tender
  • 1 Medium Sweet Onion diced and sauteed until tender then added to a stock pot.
  • 2 Stalks of celery chopped and sauteed until tender then added to a stock pot.
  • 1 Teaspoon Celtic or Himalayan Pink Salt
  • 1 Shake Mrs. Dash Lemon Pepper
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Onion Powder
  • 1/2 Teaspoon Dried Sage
  • 2 Bay Leaves
  • For The Roux (thickener for the stew portion)
  • 1/2 Cup Unbleached White Flour
  • 1/2 Cup Milk
  • For the Mashed Potatoes
  • 3-4 large baking potatoes (for Mashed Potatoes)
  • Butter to taste
  • Cream or milk
  • Celtic Sea Salt
  • Topping
  • Spanish Paprika (Optional)

Notes

If you are using leftovers, you won't have to do this step but if you are starting from scratch, then these directions will be for you. Simmer your vegetables in a stockpot. You can make this with peas, diced potatoes, carrots, bone broth or chicken broth, and add your seasonings. Simmer together until vegetables are done and is easily pierced with a fork.

 

Brown your meat or pull the meat off of your chicken, dice your roast or whatever you are using, and prepare it for the shepherd's pie.  Put it in the pot with the vegetables to keep it warm.

 

If you do not have leftover mashed potatoes... Boil your potatoes and make mashed potatoes (my sister always makes these because she makes killer mashed potatoes, the only problem is she as we put it "Takes her own Route" with it and doesn't measure. I will try to pin her down soon and make her measure everything she puts in it.) Check below for her ranch potatoes recipe.

 

Make the roux (or thickener) We simply spooned half of a mug of organic flour (again, use what you have) in and added our milk to the top.  Stir to get rid of clumps and make it all wet and then we add it to stew.  Make sure that you stir well you pour in and as it thickens. 

 

When it is nice and thick, then you will go ahead and grab the meat and vegetables. Add your stew mixture to the ramekins or oven-safe bowls, cast iron pot or Dutch oven, or even casserole dish.  Try to make sure not to drip on the side of your ramekins or oven-safe bowls. 

 

You can spoon the mashed potatoes right on the top of the filling or we like to let the mashed potatoes cool slightly and place them in a gallon zipper bag.  Then we cut the tip off of one of the bottom corners of the zipper bags and with the zipper closed we pipe the potatoes in a circle around and around until the entire top of the ramekin until it is covered with potatoes.  It looks sort of like a little rose but if you don't want to do that you can always just spoon it on top. We just find with the smaller ramekin it keeps it from overflowing down the outside of the dish. 

 

We like to sprinkle paprika over the top of the mashed potatoes to give it a beautiful color. This is optional.

 

Bake at 350 until mashed potatoes are golden. Serve Hot.

 

 

Before you go, Check out these other recipes:

 
 
 
 
 
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