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Shepherds Pie

Course Main Course
Cuisine Country, Irish


  • 1 tablespoon olive oil
  • 1 teaspoon black pepper
  • 1 lb ground beef or lamb or mix
  • 1 large onion finely diced
  • 3-4 large carrots finely diced
  • 1 cup frozen peas
  • 3-4 sprigs fresh thyme finely chopped (or 1-2 tsp dry thyme leaves)
  • 2 tablespoons flour
  • 1 tablespoon butter
  • 1 cup red wine
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 cup beef broth
  • 1 large quantity mashed potatoes about 6 cups, fresh or leftover
  • 1 egg beaten
  • grated parmesan cheese optional


  • Pre-heat oven to 400°F.
  • In a Dutch oven, saute carrots in the olive oil until starting to get tender.
  • Add in the onions and saute for a minute or two then add the meat.
  • Season with black pepper and thyme.
  • Cook until browned then drain fat.
  • Add the butter and peas.
  • Sprinkle with flour and stir through.
  • Add tomato paste, wine and Worcestershire sauce.
  • Let this reduce slightly then add the chicken stock. Allow to reduce down until you have a thick meaty gravy. Season to your taste.
  • Remove from heat.
  • Grease an oven proof dish and add the sauce.
  • Spoon or pipe the mashed potatoes over top. Brush with egg and sprinkle with Parmesan cheese if using.
  • Bake for about 20 minutes or until the potato is nice and browned on top.