Is it called Shepherd’s Pie or Cottage Pie? According to Jamie Oliver, make this recipe with lamb and call it Shepherd’s Pie. Make it with beef and call it Cottage Pie. Oops! This recipe calls for beef, however, I called it Shepherd’s Pie. My mistake. But it’s too late to teach Google a new trick.
Nevertheless, it’s a cinch to make, and it might be even better than the original pot roast with potatoes from which it came. Cut up
Do you have memories connected with a lot of your favorite foods?
Me, too. I think that might be the definition of comfort food.
This is my “Shepherd’s Pie” memory…
My Aunt Marg (third from the left in picture below), of Strawberry Pie and French Silk Pie fame, is not only a good cook but also a genealogy expert. She planned a trip for my sister and another aunt to visit and explore locations where some of the Herd family (my maiden name) lived near Sedburgh, England.
In addition to traipsing through graveyards and visiting old churches, we ate lots of good food. Of course, we had fish and chips. But we also got to sample another British favorite, Shepherd’s Pie (with lamb) in a pub in London where the picture was taken.
Did you make pot roast and now you have a lot of leftovers?
Whenever I have this dilemma, I have trouble deciding if I want to make Shepherd’s Pie, Vegetable Beef Soup, or Steak and Mushroom Soup. They are all great ways to recycle leftover beef. I’ve been known to forbid seconds on my pot roast so there will be plenty of leftovers for one of these recipes the next day.
Seems like every time I publish a recipe, people ask questions about substitutions.
So here you go…
Possible substitutions…
#1
Ground beef for pot roast
It’s worth noting that many people use ground beef instead of pot roast or roast beef. You could also substitute lamb if you prefer.
#2
Leftover mashed potatoes
The recipe below includes instructions for the mashed-potato topping if you don’t have leftovers. Personally, I try to make plenty of potatoes and gravy, too. That way I don’t have to make them again for this recipe.
#3
Mashed cauliflower for potatoes
Counting carbs? Substitute mashed cauliflower for the potatoes. It’s also
#4
Mushrooms, corn, or green beans
Mushrooms
How To Make the Mashed Potato Topping:
The directions call for cooking 3 peeled potatoes in water. When tender, drain well.
I cook potatoes in the Instant Pot by adding 1-1/2 cup water to the pot along with the peeled and chopped (large chunks) potatoes. Set pot to high pressure for 10 minutes. Release pressure immediately and check to see if potatoes are tender. Drain well and allow to sit in the hot pan for a few minutes to dry out.
Mash with a potato masher until lumps disappear.
Season with salt and pepper.
How To Assemble the Meat Layer:
Sauté chopped onions in oil until softened.
If using, add fresh chopped mushrooms or canned mushrooms that are well-drained.
Next, throw in some frozen peas and carrots. (Or just add peas if you had carrots leftover with your roast.)
Cut cooked beef into bite-sized pieces and stir into vegetables.
Add leftover gravy, or use brown gravy mix you have already made according to the directions.
Sprinkle with dried thyme.
Stir together and warm meat and vegetables on top of the stove.
Assembling Weeknight Shepherd’s Pie:
Distribute mashed potatoes over the top of meat and vegetables. I like to use a spring-loaded ice cream scoop because it can be difficult to spread the potatoes like you would frosting on a cake.
Use a spatula to gently smooth potatoes.
Pour melted butter over the top of potatoes. Sprinkle with paprika or smoked paprika if you like. Bake in 350 degree F oven until potato tips are golden brown and beef layer is bubbly.
More ideas for comfort food junkies...
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If you make this and enjoy the recipe, it would help me and others if you would return to this post and leave a rating (on the recipe card itself underneath the picture). Although always appreciated, no comment is required. Thanks so much! Paula
Weeknight Shepherd's Pie
Roast beef and vegetables (peas and carrots) in a rich beef gravy covered with a layer of seasoned mashed potatoes
Ingredients
Mashed Potato Topping:
- 3 medium potatoes
- 1/2 cup milk
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
Meat Layer:
- 1 tablespoon vegetable oil
- 1/4 cup chopped, fresh, or frozen onion
- 4 ounces fresh mushrooms, chopped, (or 2 oz. canned mushrooms, sliced)
- 1 cup frozen peas and carrots
- 1 package 17-ounce beef roast au jus (2-3 cups leftover beef roast, fork-shredded or cut in chunks)
- 1 package (.87 ounce) brown gravy mix mixed with 1 cup water
- 1/4 teaspoon dried thyme
- Freshly-ground pepper
- Paprika
- Thin slices of 1-2 tablespoons butter
Instructions
Mashed Potato Topping
- Cover peeled potatoes with water and boil until tender. Drain.
- Mash potatoes until relatively smooth. Heat milk and butter in microwave for 1 minute. Add to potatoes. Season to taste with salt and white pepper.
Beef Layer
Preheat oven to 350 degrees F.
- Preheat large skillet and add vegetable oil. Sauté onions in skillet until soft. Add mushrooms to onions and continue to sauté until browned. Add peas and carrots.
- In separate bowl, prepare gravy mix and water. Add to skillet along with beef and thyme. Stir and simmer until mixture begins to thicken. Season with freshly-ground pepper.
- Pour meat mixture into greased 1-1/2 quart casserole dish. Carefully spoon mashed potatoes on top and swirl. Sprinkle with paprika if desired and thin slices of butter.
- Bake in 350 degrees F oven for 20-25 minutes or until potatoes are golden on top and beef mixture is bubbly.
Notes
If I have lots of leftover gravy, I don't use the brown gravy mix.
Mushrooms are optional but add to the meaty taste and texture.
If you have it, smoked paprika is nice on top or leave it off completely.
Potatoes can be cooked in Instant Pot. 10 minutes on high pressure with quick release.
Recommended Products
-
McCormick Gourmet Collection, Smoked Paprika, 1.62-Ounce Unit (Packaging May Vary) - McCormick Brown Gravy Mix, 0.87 oz
As an Amazon Associate, I earn from qualifying purchases. But don't worry. This doesn't change the price you pay.
Nutrition Information:
Yield: 8 servings Serving Size: 1Amount Per Serving:Calories: 606 Total Fat: 35g Saturated Fat: 15g Trans Fat: 0g Unsaturated Fat: 16g Cholesterol: 192mg Sodium: 515mg Carbohydrates: 23g Fiber: 3g Sugar: 3g Protein: 48g
Weeknight Shepherd’s Pie was originally published in 2012. Post was updated in March, 2019.
TINA B PFEIFER
mine if leftover chunk of prime rib.. How do i get it to shred??
Paula
Hi Tina,
Prime rib? Hmmm. I would go for chop. I’m not a meat expert, but can’t imagine “shreds” of prime rib. You don’t want to cook it long or it will be tough. Here’s what I do with leftover prime rib.
Sandy
Just the thing for left over roast beef…that’s what’s for dinner tonight!
Carroll Hanks
I came up with my own version of shepherd’s pie by using corn bread mix instead of mashed potatoes. My family likes it better.
Paula
Interesting variation Carroll. Thanks for sharing.
Connie
Paula: I have made this Shepherds pie three times now. The last time I made it, my ten year old grandson had six helpings! My husband is from Scotland and I have had “Shepherds Pie” there made with beef. Maybe cottage pie is an English recipe. I happened onto your website quite by accident, and my family says that this shepherds pie is the best yet! I have tripled it with no problem, tastes the same. Thanks a million! Oh, the last time I used the
Hormels beef, it was still delicious.
Paula
Connie,
I love this kind of comment. I am of English descent but don’t really know much about authentic English food. Just know I like the way this tastes. Glad to have your family’s approval.
`Suzanne
Perfect looking sheperd’s pie, I bought a roast yesterday to try out the roast recipe, now I know what to do with the left overs 🙂
Connie
Great recipe. It was delicious and the family loved it. I love your blog and thanks for sharing such wonderful recipes.
Paula
Connie, Love this kind of comment! Appreciate you reporting back.
Yudith @ Blissfully Delicious
Oh, this looks so delicious and hearty! Perfect for St. Patrick’s Day!
Betty @ scrambled hen fruit
I’d love to take a genealogical jaunt to England! Your shepherd’s pie looks delicious. My boys always loved shepherd’s pie- I usually made it with whatever kind of beef I had on hand. (sometimes ground and sometimes not) They always preferred the NOT ground, however, just like yours. 🙂
The Café Sucré Farine
Yum, Paula, I just returned from London and your pictures look so familiar. I didn’t have any Shepard Pie this time – but lots of other wonderful British food. Whoever came up with the idea that the British food is not good is crazy – we have had delightful food every time we visit there! Your pie looks amazing and quite authentic!
Paula
Welcome back Chris. I am always a little envious of your trips to Europe. Looked like you had a great time and wonderful food. Of course, I know the best part is seeing family. pr
Joy
Looks wonderful!!! I am a comfort for addict. I have had it both with ground beef and with roast beef and I much rather have the roast ,especially chuck roast it has so much more flavor.
[email protected]
Love it, pot roast sheperd’s pie- the ultimate comfort food and something that always, always pleases my family. You took some fantastic pictures too… I know it’s hard to do that.
Paula
This is the first recipe that I’ve seen using roast beef for Shepherd’s Pie and I’m delighted! I was never a fan of the pie being made with ground beef. Your dish looks delicious.
Gord
While technically a cottage pie rather than a Shepard’s pie (beef-based v lamb-based), the recipe looks delicious and I will have to try it.
Paula
Hi Gord,
Yes, I’ve been informed by another reader that this is technically cottage pie. Makes sense. I looked around on the internet and it looks like most Americans think of them either as interchangeable or else they have never heard of “cottage pie” since they have used the term “Shepherd’s Pie” all their life for beef or lamb. I think lamb is so expensive here and/or not available that it is not a viable choice for most of us. Thanks for taking the time to write.
Karen
This looks delicious. My husband likes Shepherd’s Pie, but the only recipes I can find are the ground beef version and don’t sound nearly as scrumptious as this. I’m printing this off to try. Thanks, Paula.
Paula
Hi Karen,
Good to hear from you. I’ve noticed a lot of recipes with ground beef too. Not the same in my book. pr
Georgia @ The Comfort of Cooking
That is one mouthwatering looking shepherd’s pie, Paula! I can practically taste it from here! Thanks for sharing your recipe. I’d love to try it sometime.
Anna Brown
Mmmn that looks delicious, I think it must be lunchtime…To be honest that looks pretty similar to how I make mine- I just fry up some onions and a little garlic in butter, add the remains of the lamb joint, a little mint sauce, carrots and peas, chopped mushroom, a dash of port wine- and heap some mash on top and a grating of cheese:)
Tracy
I was born in England but moved to the States while I was still very young. “Me Mum”, on the otherhand, was born and raised there so we were raised on those English staples. Sadly, my Mom’s shepherd’s pie doesn’t look…or taste, I imagine, anything like yours does. I hated knowing we were having shepherd’s pie for dinner. Mom only had ground beef, onions and peas with a mash potato topping. It was d-r-y and boring. I’d drown mine in butter to choke it down. I’ve grown to like it more now that I’m older but yours looks divine with that rich gravy! I can’t wait to try your recipe (ssssshhh, but don’t tell my Mom Ü). I do still love her mincemeat pies, lemon curd, pickled onions and red pickled cabbage….yum!
*Just Fran*
I have always had Shepherd’s Pie with a more tomato-y base. This looks like very good comfort food.
Lorraine
Abbey has been asking me to make Shepherd’s Pie and I know if it is a Paula recipe it’s going to be wonderful!