Shepherd’s Pie Recipe (VIDEO)
The first time I tried Shepherd’s Pie was in the Cheesecake Factory and I fell in love with the dish. I’m a meat and potatoes kind of gal and this is basically the best combination of saucy meat and creamy parmesan potatoes.
Shepherd’s Pie recipe is a savory pie like Chicken Pot Pie and it’s just as homey and comforting. It is a stunning and welcoming dish for the holiday table. Watch the video tutorial and learn how to make it.

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Shepherd’s Pie Video Tutorial
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What is a Shepherd’s Pie?
Shepherd’s Pie (also known as cottage pie) originated in England. It is a savory pie with ground red meat (usually either ground lamb or ground beef) in a vegetable gravy sauce, topped with a layer of mashed potatoes. The potatoes seal in the saucy gravy filling and develop a golden crust as the pie bakes in the oven.

Ingredients for Shepherd’s Pie
- Ground Beef – we used lean beef, or you can substitute with ground lamb.
- Salt and Pepper – after several tests, we found this simple seasoning is all that is needed. Thyme and rosemary are commonly added but we found it overpowering in any quantity.
- Onion – we used yellow onion, but you can substitute any variety
- Garlic – aromatic that enhances the sauce
- All-purpose flour – thickens the sauce
- Red Wine – use a dry red wine to add rich flavor. Use any dry red wine such as Pinot Noir, Merlot, Cabernet, or Sauvignon (avoid cooking wine)
- Beef Broth – you can use Chicken broth if that is what you have on hand.
- Tomato paste – rounds out the flavor of the sauce
- Worcestershire sauce – adds the umami (savory notes)
- Frozen vegetables – we use a combination of carrots, peas and corn

The Best Mashed Potatoes for Cottage Pie
You can easily use leftover Creamy Mashed Potatoes or even Garlic Mashed Potatoes if you have some on hand, but be sure to add parmesan and egg. Here’s what you’ll need to cook mashed potatoes for Shephards Pie:
- Russet Potatoes – whip up super creamy and smooth
- Heavy Whipping Cream – makes potatoes luxuriously creamy
- Salt – add to taste after mashing
- Parmesan cheese – gives the potatoes the best taste
- Egg – creates that lovely golden hue in the oven
- Butter – helps with color and keeps the potatoes moist

Tips for the Best Mashed Potatoes
- Cut potatoes into even pieces – this ensures they cook at the same rate.
- Add salt after the potatoes are cooked and they are less likely to become waterlogged.
- Do not overcook potatoes or they will turn gummy.
- Mash right away with a potato masher while potatoes are hot.

How to Make the Filling
- Saute Beef – saute ground meat in oil, breaking it up with a spatula. Season with salt and pepper. Add onions and saute 3 minutes until softened then add garlic and stir another minute.
- Add flour and stir for a minute.
- Pour in red wine and scrape the bottom to deglaze the pan.
- Add broth, tomato paste and worcestershire sauce, stirring to combine.
- Add frozen vegetables, bring to a light boil and season with more salt and pepper to taste. Cover and simmer 10 minutes until sauce is. slightly thickened.

To Assemble a Shepherd’s Pie
- Transfer the Meat Sauce into a pie dish or casserole.
- Top with scoops of potatoes then spread potatoes evenly over the filling. An ice cream scoop makes this easy.
- Drizzle with melted butter and bake at 400˚F for about 30 minutes or until potatoes start to turn golden.

Pro Tip: Shepherd’s Pie can be made ahead which is perfect for the holidays or busy weeknights. See the Make-ahead section below for tips on refrigerating or freezing the pie.
Common Questions
A Shepherd’s Pie is typically made with ground lamb (hence the name Shepherd’s). When it is made with ground beef, it is referred to as a cottage pie or meat pie.
Yes, you can use leftover mashed potatoes and you’ll need about 4 cups of mashed potatoes. Warm them up so they are creamy and spreadable. Add some heavy cream if needed to soften them up then stir in parmesan and an egg per the recipe.
Yes, you can substitute with a variety of chopped veggies. Try chopped and sauteed zucchini, or even chop and sautee your own carrot. Sauteed mushrooms are also a tasty addition.
Most of the alcohol in the wine gets cooked out but it adds great flavor. If you wanted to substitute, you could deglaze the pan with beef broth instead.

Serve Shepherd’s Pie with
Shepherd’s Pie can be the main course for a weekend dinner or a side dish when serving during the holidays. We love to pair it with fresh veggies, salad, and bread to soak up the gravy.
- Soft Dinner Rolls
- Cloverleaf Dinner Rolls (family favorite!)
- Caesar Salad
- BLT Salad with the Best Dressing
- Roasted Cauliflower
- Roasted Brussels Sprouts with Bacon
Make-Ahead
- To Refrigerate: Assemble the pie and cool to room temperature then cover and refrigerate until ready to bake.
- Freezing: Once the assembled pie is cooled, cover with foil and freeze for up to 2 months. Thaw in the refrigerator overnight before baking.
- To Reheat: Bake a refrigerated or fully thawed pie at 400˚F for 30-35 minutes.

Shepherd’s Pie is the ultimate comfort food. It looks so festive alongside a Prime Rib Roast or a Juicy Roast Turkey. If it graces your holiday table, I hope you snap a photo and tag me on social media @natashaskitchen so I can see it.
Shepherd’s Pie Recipe

Ingredients
For the Potato Topping:
- 2 lbs russet potatoes, peeled and cut into 1” thick pieces
- 3/4 cup heavy whipping cream, warm
- 1/2 tsp fine sea salt
- 1/4 cup parmesan cheese, shredded
- 1 large egg, lightly beaten
- 2 Tbsp unsalted butter, melted to brush the top
- 1 Tbsp parsley or chives, chopped, to garnish the top
For the Pie Filling:
- 1 Tbsp olive oil
- 1 lb lean ground beef or ground lamb
- 1 1/2 tsp salt, divided, or added to taste
- 1/2 tsp black pepper, plus more to taste
- 1 medium yellow onion, finely chopped (1 cup)
- 2 garlic cloves, minced
- 2 Tbsp all-purpose flour
- 1/2 cup dry red wine, such as Pinot Noir, Merlot, Cabernet, Sauvignon
- 1 cup beef broth or chicken broth
- 1 Tbsp tomato paste
- 1 Tbsp Worcestershire sauce
- 1 1/2 cups frozen vegetables of choice, peas, carrots, and corn
Instructions
How to Make Potatoes:
- Place chopped potatoes in a large saucepan, cover with cold water and bring to boil. Cook until potatoes are tender (12-15 minutes), don’t overcook potatoes. Drain and mash potatoes in the same pot.
- Add warm cream and 1/2 tsp salt (or to taste) then mash until smooth. Lastly, mash in the parmesan cheese and beaten egg.
How to Make the Filling:
- Preheat oven to 400˚F with a rack in the center. Heat a large skillet over medium heat. Add 1 Tbsp olive oil and ground beef. Breaking up the beef with a spatula then season with 1 tsp salt and 1/2 tsp black pepper and cook until meat is just cooked through and no longer pink (5 minutes).
- Add onions and sauté for 3 minutes to soften then add minced garlic and stir another minute.
- Sprinkle with 2 Tbsp flour and stir for 1 minute. You’ll see a film form on the bottom of your pan.
- Stir in red wine, scraping the bottom to deglaze the pan for a minute. Add beef broth, 1 Tbsp tomato paste, and 1 Tbsp Worcestershire.
- Add 1 1/2 cups of frozen veggies and bring to a light boil. Season with another 1/2 tsp salt and 1/4 tsp pepper or add to taste. Reduce heat to a simmer, cover and cook 10 minutes until sauce is slightly thickened.
How to Assemble Shepherd’s Pie:
- Transfer meat and veggie mixture to a deep pie dish, or 11×7 or 9×9 casserole dish.
- Scoop mashed potatoes over the top then spread evenly, making sure to seal the potatoes to the edge of the dish so the filling doesn’t bubble up.
- Drizzle 2 Tbsp melted butter over the top. Place a sheet of foil under the casserole to catch any drips and bake at 400˚F on the center rack for 25-30 minutes or until potatoes start to turn golden. Cool 15 minutes before serving.
Hi! To make this gluten free can i substitute the flour for cornstarch?
Thanks!
Hi Theresa, I haven’t tried this with a gluten-free substitute to advise. If you happen to try it, please let me know how you like it.
I made the dish (half the recipe) in my cast iron skillet so it was simple and less dishes with transferring straight from the element to the stove. Really good!
That’s for sharing, Shanna! I’m glad you liked the recipe.
This dish is easy to make as long as you have all the ingredients all set to go. The taste is absolutely delicious I know I’ll be making this again and again, I highly recommend this recipe to anyone who wants to make shepherd’s pie
Thanks a lot for recomminding our recipe! We’re very happy th hear that you enjoyed it!
Natasha the Worcestershire sauce was overpowering. if I ever make this again I will definitely leave it out.
This Shepherds Pie is absolutely delicious! I’ve made it a few times…tonight I substituted mild ground turkey sausage and it turned out GREAT! thank you so much Natasha
Hello Caron, thanks for this lovely feedback. We’re so glad that you love this pie a lot!
Like always, just fantastic!
I will make this over and over, turned out perfect.
I could have eaten it even before it baked!
You’re the best and always my go to, Thank you!
Hi Crystal! I’m so glad you loved it. Thank you for sharing.
Hi, can I substitute the cheese with mozzarella cheese? and what is the best substitute for the broth? is it milk or water?
Hi Mitch! You can use another cheese if you’d like. Water would work but you will need to adjust the seasoning/salt since you’ll be lacking some flavor if you’re not using broth.
This recipe is so, so good!! I make the recipe just as Natasha wrote it!!
It’s what’s for dinner again tonight!
I’m so glad you’re enjoying the recipe, Pat!
I made this last night and it was delicious! I left out the cheese, simply because we don’t eat cheese, lol. The red wine was perfect, had it in the meal and with the meal! Thank you!
Hi Christine! That’s wonderful. I’m glad you loved the recipe. Thank you for the wonderful feedback and review.
Thank you so much for this recipe Natasha! I am just seeing it, but can’t wait to try it. It was always a family favourite! I am from Nova Scotia, Canada and this is a favourite meal here. Because I love and try many of your recipes I am excited to try your version of this comfort meal. I will let you know .
Mary Catherine♥️
That would be wonderful, Mary! Thank you so much for giving it a try. Let us know how it turns out!
This recipe is a new favorite in my home. I have recommended it to some friends who can’t wait to try it. Your recipes are so amazing and easy that I have been recommending your website to everyone I know! I also love your video. Keep up the amazing work. 😊
Hello Allison, thanks for sharing and for recommending my website. I appreciate it so much!
You are one of my favorite cooks hands down. You make these recipes simple for real families but most importantly you make sure that your recipes have flavor, WONDERFUL flavor. My cooking is gourmet tasting all because of Natasha’s kitchen.
Hi Carly! I’m so glad to hear that. Thank you for sharing.
Can I use a combination of beef and pork mince instead of the beef or lamb mince on its own?
Love your recipes
Hi Helen, I imagine that would be fine. One of our readers also shared this comment “I did your exact recipe except I added about 4 ounces of smoked pulled pork, turned out fantastic” Hope that helps!
Thank you to you both for replying to my question, it’s a great help, will try it and let you know.
I made this for Easter and OMG the compliments. Everyone absolutely LOVED it. I used half beef half lamb. This is a keeper!
Hi Sophie! That’s wonderful. I’m so glad it was a hit. 🙂
Approximately how many potatoes would 2 lbs be? Thanks very much.
Hi Cathy! That would depend on the type and size of the potato. I found this formula with a quick Google search- Use this formula to know how many potatoes are in a pound: Two medium-sized potatoes (such as russets), which should fit comfortably in your hand, total about one pound. I hope that helps.
Easy and delicious! My family couldn’t stop eating. Thank you for the recipe!
You’re welcome, Nicki! I’m glad it was enjoyed.
Hi!
I love your recipes! I make them all the time and they never disappoint. Can I sub ground turkey? Will the taste still be ok? We’ve been trying to eat less red meat.
I’m glad you’re enjoying them, Melissa. One of our readers shared this “I made this tonight with ground turkey. After browning the meat, I drained most of the liquid out before continuing, and I used chicken broth. It was a big hit. I can always count on your recipes pleasing my family. Thank you.” I hope that helps.
Can I prepare the shepherds pie in the morning , refridgerate, and bake at dinner time ? Or will it lose something in the delay ?
Hi Patti! I address this in the recipe post. See the Make-Ahead section of the post for baking later, freezing, and other tips! I hope that helps!
I’ve never been a fan of Shepherds Pie, but this one sounds so delicious that I am making it for dinner tonight. All of your recipes that I have made have turned out perfectly delicious. . Patti
I hope you love it, Patti! It really is so good!
On the Shephards pie, do you have to put wine in it? We’re not wine drinkers and would have a lot of wine left. Unless you post a lot of recipes that call for wine. Lol
BTW, I love your recipes.
Hi Ann! No, you can omit the wine if you’d like and use broth in its place. I’m glad you’re loving the recipes. I do have quite a few recipes that use wine. Here is a recipe category that you can look through. 🙂
Hi Natasha,
I made it before and it’s awesome. Today, I made it again but because I like to try some improvements to dishes I added red peppers and mushrooms. This came out unbelievable delicious. I also like to add a little bit of sugar when I use tomato paste since it’s a little bit bitter.
Hi Liviu! That’s wonderful. I’m so glad you loved the recipe. Thank you for sharing your results. 🙂
Made your Shepard’s Pie recipe tonight and it was a huge hit. Thank you for all your great recipes!
Great to hear that, Betty. Thank you for this review!
Hi Natasha, I have not tried this recipe yet but it LQQKS amazing!!!! I love Shepherds Pie.
I would like to double this recipe but I always seem to mess recipes up when doing so. Would you have any suggestions for doing so? I would really appreciate any help you can give. Thank you soooooooo much for all your amazing recipes!!!
Hi Jackie, thank you! I have not tried that but some of readers shared that the doubled and liked it! Here’s one comment “I doubled the recipe and made two containers of the Shepherds Pie! It was delicious! I gave one container to a neighbor lady ! Will make this again ! It’s a keeper recipe!” I hpoe that helps.
We make ours with 2 cans of tomato soup in stead of the brown gravy…has sooo much flavor…
Thanks for sharing, Marla.
I made this, and my wife gave it 2 thumbs up! Excellent comfort food; for us, the recipe made more than one meal, too.
That’s great to hear Don! So glad she enjoyed it! Thank you for the feedback.
Do you have recipe for a awesome grill cheese. Thanks in advance
Yes, I do! Here’s my Grilled Cheese Sandwich recipe.
I love this meal it’s very delicious and easy to make. I cheat and use microwave potatoes and it’s still so amazing.
Hi Katrina! Thank you for sharing. I’m glad you love this recipe.
For some reason, everyone in my family said they didn’t like shepherd’s pie, yet they had never tasted it! I tried Natasha’s version and everyone loved it! I made both the potato and meat mixtures early in the morning and refrigerated each separately. Warmed both up about an hour before dinner, assembled, and baked. Another successful Natasha recipe!
I’m so glad you changed their mind with this recipe! Thank you so much for sharing that feedback with me, Lucy!
This was good and very easy to make. I have always loved Shepard’s Pie but this is the recipe I will use from now on.
Hi Mike! That’s wonderful. Thank you for sharing.
I have tried several other similar recipes but came across this one and made it last night – hands down it’s the best, so simple and delicious, will make this over and over I’m sure!
Wonderful and lovely to hear that you love this recipe a lot!
I made this tonight with ground turkey. After browning the meat, I drained most of the liquid out before continuing, and I used chicken broth. It was a big hit. I can always count on your recipes pleasing my family. Thank you.
Wonderful to hear, Elaine. So glad it was a hit!
This recipe is the bomb. I made this for my elderly neighbor who came home from the hospital and they couldn’t stop raving about it. So happy I made a double batch because I can attest that this one is a keeper recipe for sure. Didn’t make any alterations..so delicious!
Aww, that’s the best! Thank you so much for sharing that with me, Kathy. I’m so glad it was a hit!
This was amazing!! It will definitely be on our regular rotation. I have made several of your recipes and haven’t found one I don’t love yet. Thanks!
Hi Bri! That’s wonderful! I’m so glad you love my recipes.
This recipe is delicious! I had left over mashed potatoes (so not your fabulous recipe) and it was still delicious.
Amazing dish! I just added some dried rosemary since I think it goes well will lamb. I literally couldn’t stop eating it 😂
Hi Olga! That sounds amazing! Thank you for sharing.
I made your Shepherd’s Pie last night. We loved it. It was absolutely perfect! I enjoy watching you and any recipe I try of your’s is awesome! Thank you!
I’m so glad to hear that! Thank you.
Looks amazing!! Do we have to use Red wine? Can we substitute this for something else?
Hi Joann! The wine adds rich flavor. You can use any dry red wine such as Pinot Noir, Merlot, Cabernet, or Sauvignon (avoid cooking wine). If you want an alcohol-free substitute, you can replace it with broth. I hope you enjoy this recipe.
This dish came out amazing and it was super simple!! I didn’t have the frozen veggies so I used 1 can of cut green beans (drained) and the combo was delish!! I also sprinkled paprika over the potatoes before putting it in the oven and skipped the parsley and that also made it a very pretty dish. Thanks for sharing, Natasha!!!
You’re very welcome, Lisa. We are happy to know that you loved this recipe a lot!
We have made this & are going to make it again this weekend so easy to make and better to EAT!!
That’s great! Happy to hear that, thank you!
Hello Natasha,
I came across your YouTube videos at Thanksgiving and have been cooking with your recipes at least 2-3x a week. Looovvveee them.
Thank you for keeping it simple.
That’s just awesome! Thank you for sharing your wonderful review, Tracey! I’m so happy you’re enjoying my videos and recipes! That’s so great!
Hi!! This is my first try Shepard’s Pie and turned out to be very delicious and very easy to make. I watch your videos and I enjoy all of them! Thank you for your great recipes!!!
You’re welcome! I’m so happy you enjoyed it, Dena!
But, am wondering if there is any specific reasoning for adding an egg to the potato topping. Have always found that a mashed potato topping stays together well when spreading it.
Hi Val, the egg helps add a lovely golden hue to the pie!
This has always been my go-to Shepard’s Pie (actually Cottage Pie) recipe.
However, last night’s version was with additions of 1/2 lb. of ground medium Italian sausage, 4 oz. Of Cremini mushrooms, along with a small Zucchini and Yellow squash. I used 1/2 each of the small squashes, cut slices into 1/4-inch rounds and set them aside. The sausage was browned with the ground beef, until no longer pink. Mushrooms were sauteed with the onions and garlic and I continued following your original recipe. To avoid overcooking the squashes, I added them with the frozen veggies and cooked them for same amount of time. With the additions, I stirred-in 1/4 cup of beef broth to prevent the ingredients from drying out during baking. Also, I used a 9×13 inch glass baking dish to compensate for the additions. After 25 minutes of baking (catch tray below), and 15 minutes of resting, a very tasty variable to your great recipe was served at our table.
– Robert H.
Thank you so much for sharing that with me, Robert! Shepherd’s pie is so comforting, especially during this cold weather season!
This was so easy to make & even better to eat, we loved it and will make it again & again!!! Thank you, Jack & Polly
You’re so welcome! Thank you for sharing.
I did your exact recipe except I added about 4 ounces of smoked pulled pork, turned out fantastic
Wonderful! Thank you, Phil. So glad you loved it.
Made this last night and it was delicious! Thank you for making cooking fun again with your infectious spirit and recipes.
So glad to hear that, Paula! Thanks for sharing.
Ok so I made this last night. Used 2 lbs 99% f.f. gr. Turkey instead of beef, I added 2 tsp each dried thyme, rosemary, smoked paprika, a bay leaf, garlic and onion powder, a little bit of beef better than bouillon, increased the wine to a cup (the turkey really absorbed the liquid so had to use more), used a cheap merlot btw, used a little more beef broth too, a dash of garlic salt. I added garlic salt to the potatoes instead of salt. Kept the skin on the potatoes and used Yukon gold. I added a half stick of butter to the potatoes cuz never have I made mashed potatoes without butter. Used fat free half and half instead of cream. Kind of fell apart plating but was still good! Will make again! Next time I’m adding mushrooms!
So question… is salt and pepper the only seasonings added to the meat? There’s no other seasonings that should be added? Seems like it would be bland.
Hi Amanda, yes those are the only seasoning that I used and it wasn’t bland since we have other ingredients that add to the taste too. But feel free to add more seasoning that you prefer, that should be alright too!
Ok thanks for responding quickly! I am making this now actually and I did add some dried thyme, rosemary, a bay leaf during cooking, garlic powder and onion powder, and just a little of better than bouillon beef, and some smoked paprika. First time making this ever. Fingers crossed I can get the mashed potatoes on it right without sinking 🤞🤞
I made this last night and it was good but I did think it was bland. Not being a great cook could some one suggest other spices to add
Made this a couple times now and it is a hit! It is an easy shepherds pie and it came out great everytime. The only thing I did different was leave the skin on the mashed potatoes & added some garlic powder to them. I also put a baking sheet right underneath the pie to prevent the filling from getting on the oven. So delicious and easy!
That sounds good and I am very glad that you loved the end result! Thank you for this review, Kayla.
I’m doing the same as u with the potatoes, leaving the skin on. And I will be adding garlic salt to the potatoes that’s a must!
Made Your Shepherd pie tonight for dinner , it was awesomeness! I love ❤️ Your recipes and watching your videos.
We’re so glad you enjoyed it!
I made this tonight…
I used a bourban barrel Cab…
What I had on hand..
Very good, but wont use the BB Cab next time.
Hi Natasha,
My names Pete and I made your shepherd’s pie. I added sliced mushrooms but everything else was your recipe It was awesome.You and your husband make great videos. Keep up the good work.
Hello Pete, great to hear from you and thanks for sharing. Good to hear that you loved the result!
Definitely a keeper! Followed directions to a T and it turned out perfect! Will be making this again for sure! Btw, I used Merlot wine and it turned out great.
Thank you , Francine! So glad you enjoyed this recipe. Thank you for the review.
Nastasha everything I cook are only your recipes and I get so many compliments. They want me to open up a restaurant they said they’ve want to be first on line.
Wow, that’s an awesome compliment! Go for it, I hope you’ll enjoy all the recipes that you will try!
I made this last week and it was delicious!! I will be making this a lot and I should double it so I have plenty of leftovers.
Hi Terry, thanks for the great feedback. We’re glad you enjoyed it!
A real shepherds pie does not have corn in it.
Shepherds pie should be made the correct way using peas and carrots only.
Thank you so much for sharing that with me, Paul! I hope you enjoy our take on it!
I finally made it tonight, it was everything I thought it would be!
Thanks for sharing your recipes. This is a keeper
Thanks for the great feedback!
Hi Natasha, I veered away from my usual Shepard’s Pie recipe as I love your site and recipes. Well, I now have a new usual Shepard’s Pie recipe, I made it tonight and LOVED it!
Nice to know that you liked it and thanks for giving this recipe a try!
How would ground Turkey work in this? Know it’s bland, but maybe with the right seasonings. Love your videos!
Thank you!
Hi Jackie, I haven’t tried it with turkey, but that may work. I’d love to know how you like it if you test this out!
Hi Natasha and Jackie. I made it with turkey last night. The only change I made was Turkey and instead of beef broth, I used chicken broth. It was delicious!!!! My husband and the kids asked if I would make it again next week. 😊
Thank you so much for sharing that with me, Louisam! I’m so glad you enjoyed it!
Made this recipe for Supper tonight. I didn’t have any red wine on hand but did have some red cooking wine. I found it added to the flavor. The only thing I would of did differently was added more cheese to potatoes and then sprinkled on top. Will have lots of left over in which I will freeze for later use.
Hi Colleen! I’m so glad you loved this recipe. Thank you for sharing.
I really dislike mashed potatoes. Do you think that rice cauliflower and broccoli would work instead? Thanks, usually love your recipes.
Hi Pat! I have not tested either of those but if you experiment, please let us know how they turn out.
I have made this numerous times, but tweaking it to what I can eat. Since I’m trying to cut carbs, I make it with mashed cauliflower and it’s SO GOOD. You can add whatever vegetables you want. Doesn’t have to be ‘traditional’; just taste good to you 🙂
Thank you for sharing, Shana! 🙂
I’m the oven now. Have made before. Aldi (US) sells a veggie mix for just $.84 for 12 ounces so that reminded me to make this fall comfort pie again. Used soy and rose wine as no Worcestershire sauce or red wine on hand. And I like potato starch for thickening most anything. A Japanese kitchen staple.
That’s a great deal! Thank you so much for sharing that with me!
Just perfect! No leftovers in this house! Easy to follow too! Thank you!!
Yay, glad it was a hit!
I already commented on Youtube after making this recipe the first time. Now, I’ve made it three times. I followed your recipe exactly except for substituting soy paste for Worcestershire sauce. After 25 minutes, it was just starting to brown. I took it out of the oven and grated parmesan over it and put it under the broiler for four minutes. It came out perfectly golden and crisp. So delicious and tasty. I’ll be making this over and over again. Thank you.
You’re so welcome, Pat, and thank you for sharing your experience trying this recipe. Glad you love it!
No, soy paste it was TOMATO PASTE, which it adds a lot of flavors!
Hi Natasha,
If I make it ahead and put in the fridge, how much longer would I have to bake it for?
I have not made this directly from the refrigerator but when I reheat it, I reheat it at 400˚F for 30-35 minutes.
This recipe was so good! I made it just as written and used Cabernet Sauvignon wine. Just a cheap $7 wine and I cooked it down for a few minutes. At first, I thought it was too liquidy. Trust the process. Thank you for sharing your recipe. I’ll be trying more.
Hi Jennifer! Thank you for sharing with us. I’m glad you loved this recipe.
I would live to make this but the saturated fat is high. Did you drain the beef? Would it be lower or higher with lamb? If I use 90/10 beef would it be lower?
Hi Rose Ann, we used a lean beef so there wasn’t much to drain.
Love it just one thing probably my mistake but I used merlot wine and it was still such a strong flavor kind of ruined my dish I let it cook out. Is there a certain brand of wine you use?
Hi Lucy, I don’t remember the exact brand that I used for this recipe but Merlot should be fine as long as it’s a dry wine and not cooking wine. You may also deglaze the pan with beef broth if you prefer not to use alcohol.
First time making it and it was delicious. My family and I loved it.
Happy to hear that, Mary!
Hi….I was wondering what substitute I could use for the red wine? 🙂
Hi Vicky, use a dry red wine to add rich flavor. Use any dry red wine such as Pinot Noir, Merlot, Cabernet, or Sauvignon (avoid cooking wine). If you are looking for an alcohol free substitute, you can use broth in its place.
Hi Natasha
As there are only two of us, would it be possible to half the recipe ingredients? Trying to reduce freezer space and trying not to cook too many dishes of the same recipe. Sorry to bother you but as pensioners we have to watch the pennies and don’t want to buy more ingredients than we need.
Hi Caroline! Yes, you can half the ingredients just fine. You may need to use a smaller dish to bake it in and watch the baking time as it may get done a bit earlier.
Hi Natasha,
Your recipe looks delicious – most of them are. But it isn’t Shepherd’s pie. It is Cottage pie.
Shepherds pie is made with lamb. Cottage pie is made with beef.
She mentions In the video that traditionally Shepherds Pie is made with ground lamb. When made with ground beef, it’s called Cottage Pie. I’m pretty sure she knew that.
I am making your Shepard Pie for dinner.
Your recipe looks delish! Every one of your recipes I have tried is very good.
So glad to hear that, Mary! 🙂
This was really delicious. My youngest son asked if I could make it every week 😂. I will definitely make this again.
That’s so great! It sounds like you have a new favorite, Sara!
Hi Natasha, could I cook the beef in a cast Iron and add the potato topping and bake in the cast iron instead of switching to a dish? What do you think?
Hi Marea. As long as your cast iron has lifted sides, I think that would be fine.
I made your Shepherd’s Pie recipe last night. It was so delicious. That recipe is a keeper, for sure. Thank you.
You’re welcome! I’m so happy you enjoyed it, Rosalind!
Hi there, I live in Australia.
Made your Shepherds Pie last night for dinner. My family absolutely loved it and said it was absolutely delicious 😊
Thank you for your sharing your wonderful recipe 😊
You’re very welcome! So glad it was enjoyed. Thank you for the feedback.
My family prefers chicken thighs, boneless and skinless. I’d looked to see more crockpot recipes on your blog, please.
Just wanted to add: I tried the chicken pot pie. It called for 2 tsp of salt. Way to much. I had to throw it out. Food is too expensive for that.
Thank you for your time.
A large pinch of mace added to the filling gives a subtle background flavour. Nutmeg can be substituted.
Cheers!! from Virginia
Hi Natasha,
I made the Shepherd’s Pie for the family with a grated cheese topping to the mashed potato and the family loved it.
Thank you
You’re welcome! I’m so happy you all enjoyed it, Henry! Thank you for your wonderful review!
Hi Natasha, I’ve tried some of your recipes and I must say they are delicious. I live in England and shepherds pie and cottage pie are completely different although made the same. Cottage pie is made with beef and shepherds pie is made with lamb, there is another called Cumberland pie which is made the same as cottage pie (beef) but with grated cheese on top.
Hi Pauline, Thank you so much for sharing that with me!
I love this recipe but would orange sweet potato work instead of russet potatoes?
Hi Jane, I haven’t tried that in this recipe but it would change the color and give the dish a sweeter flavor profile. You might google search to see if using sweet potatoes is a good idea or not.