Shepherd’s Pie

I recently made a big pan of shepherd’s pie which I thought turned out quite well. I got a bottle of dry red wine as recommended by the Wegmans wine store team down the road from me (I live very conveniently placed near the Wegmans mothership store). From what I recall of glancing at the label in the store, it said it had currant and plum tastes, and it did seem to go well in the dish. This is my mom (the chef!)’s recipe, modified slightly in good tradition with her cooking style of taking recipes as “only a suggestion.” I didn’t use the quantities marked for all the ingredients, either on accident or on purpose, but it still tasted delicious. Hard to go wrong with meat and potatoes! :) The tomato paste/vinegar could be replaced by ketchup, but ketchup has unnecessary high fructose corn syrup and is more processed, so I decided to go ahead and get the tomato paste (freeze individual tablespoons for later!) and vinegar.


I thought it was a very good recipe and it will definitely be going in my gradually-growing recipe box of things I like to cook. A great Sunday-afternoon project, most of the work was prepping the ingredients – otherwise it’s just mash, sauteé, spread, and bake – so it was right at my level of cooking complexity.

Shepherd’s Pie

Makes 8 servings; can be prepared ahead of time, frozen, and baked when ready. Divide leftovers into individual portions and freeze for easy microwave lunches!

  • 2 lbs baking potatoes peeled and cut large for boiling
  • 1/2 c sour cream
  • 1/4 c 1% milk
  • 2t rosemary, fresh or 1/2 t dried
  • 1 t butter
  • 1/2 t salt
  • 1/8 t black pepper
  • 2 t olive oil
  • 2 c carrot diced
  • 1 onion, chopped
  • 1 pkg mushrooms, chopped
  • 1 T rosemary, fresh or 3/4 t dried
  • 1 garlic clove, minced
  • 1/4 c flour
  • 1 1/4 c broth
  • 1/2 c dry red wine
  • 2 T tomato paste
  • 1 T red wine vinegar
  • 1 lb ground beef (can be made with lamb)
  • 1/2 t paprika
  • 2 c green peas, frozen
  1. To prepare potato topping, place potatoes in a saucepan; cover with water. Bring to a boil; cook until very tender. Drain. Mash potatoes with sour cream and next 5 ingredients (up through pepper). Keep warm.
  2. Preheat oven to 375º.
  3. To prepare filling, heat oil in a large nonstick skillet over medium-high heat. Brown meat. Sauté onion and carrot 7 minutes and combine with meat. Add mushrooms; sauté 5 minutes. Add rosemary and garlic; sauté 2 minutes. Sprinkle with flour; cook 2 minutes, stirring until well-blended. Add broth and wine; bring to a boil. Stir in tomato paste and vinegar; cook 2 minutes. Stir in peas and spoon meat mixture into a 2-quart casserole.
  4. Spread potato topping over meat mixture; sprinkle with paprika. Bake at 375º for 45 minutes or until golden brown.

2 Responses to “Shepherd’s Pie”

  1. Elaine Rockett
    | Reply

    *pass plate* May I have some, please? Nice pictures!

  2. Courtney
    | Reply

    Great recipe! I modified this recipe to make it vegetarian friendly and added roasted garlic to the mashed potatoes. Thanks so much.

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