Ultimate Shepherd's Pie

Ultimate Shepherd's Pie


(12 votes) 4 12

Personally, I like shepherd's pie more than pot pies. Blasphemous, I know. I love the browned mashed potatoes on top. Delicious. Plus, this is great for a crowd!

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Time needed

40 min preparation + 1 hour cooking

Serving Size / Yield

8 servings


  • 3 lb. potatoes, peeled and quartered
  • 1 Tbs. salt
  • 1 C. milk, warm
  • 1/4 stick butter, room temperature
  • 1/4 C. sour cream
  • 1 Tbs. vegetable oil
  • 2 lbs. boneless chuck steak, cubed
  • 2 garlic cloves, chopped
  • 1 C. onion, chopped
  • 2 bay leaves
  • salt
  • pepper
  • 2 Tbs. flour
  • 2 C. canned beef broth
  • 1 8-oz. can chopped tomatoes
  • 3 stalks celery, chopped
  • 3 carrots, chopped
  • 1/2 onion, chopped
  • 2 C. frozen peas, thawed
  • 2 C. pearl onions, thawed
  • 3 Tbs. parsley

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Boil the mashed potatoes in salted water for 30 minutes. Drain and mash with the butter, milk, and sour cream. Set aside. 

In a large saucepan over medium heat, add the oil and sear the beef. After two minutes, add the garlic, onion, carrots, celery, and bay leaves. Season with salt and pepper. When the meat is browned and the onion is tender , dust with flour. 

Cook for 3 to 4 minutes, stirring often. Pour in the beef broth and cook for 2 minutes until the mixture starts to thicken. Add the tomatoes and simmer for 5 minutes. Add the remaining ingredients and taste for seasonings. 

Transfer to a 9x13 casserole. Spread the mashed potatoes on top and dab with butter if desired. Bake at 350 degrees for about 30 minutes. Serve warm.

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