If you’re looking for a dish that combines hearty comfort with family-friendly appeal, this Shepherd’s Pie is your go-to recipe. With its savory meat and vegetable filling topped with creamy mashed potatoes, it’s a classic that brings warmth to any table.
Meals that are both satisfying and simple are always a win, and this recipe fits the bill perfectly!
Why you’ll love this recipe
- The ultimate comfort food: Shepherd’s Pie is like a warm hug on a plate. The savory meat and veggie filling topped with creamy mashed potatoes makes it the kind of meal that has everyone reaching for seconds – perfect for a cold night, or as a special St. Patrick’s Day treat.
- Kid-approved and mom-loved: It’s packed with protein and veggies, so you feel good serving it, and the kids don’t even question the “green stuff.” Win-win, right?
- Perfect for busy weeks: You can make this ahead or stash it in the freezer for those nights when cooking feels impossible. Knowing dinner is already done? Total lifesaver!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Wine: You can skip the wine and use more broth instead. If you’re not sure which wine to use, go for a dry red wine you would also drink. A Merlot or Pinot Noir is great. (You can technically use cooking wine, it’s just not my preference – if you do use seasoned cooking wine, make sure to taste test and pay attention to the amount of salt you add.)
- Tomato paste: Can also use ketchup instead if you don’t have tomato paste. Once upon a time, I had a chef friend who used ketchup in his meat pie fillings – it’s surprisingly delicious if used sparingly.
- Mashed potatoes: I usually make my Instant Pot Mashed Potatoes for this, but my regular mashed potatoes are delicious, too. I’ve also had readers make this with ready-made mashed potatoes or with leftover mashed potatoes from their holiday meals, so that’s a great shortcut. For a fluffy topping, consider using starchy potatoes like russets. They mash well and create a light, airy texture.
- Vegetable variations: If you don’t like peas, it’s also delicious with chopped green beans.
- Low-Carb option: I hear people make this low carb by using mashed cauliflower they whisk together with 1 egg yolk in place of the mashed potatoes. I love my potatoes, but your call!
- Vegetarian version: You can also make this vegetarian by using 2 cups of cooked brown lentils in place of the ground beef and vegetable broth in place of the beef broth.
- Herb enhancements: Adding fresh herbs like thyme and rosemary to the meat mixture can elevate the dish’s flavor profile. Use them sparingly to avoid overpowering the other flavors.
- Broth selection: Using a high-quality, low-sodium broth allows you to control the saltiness of the dish better. Whether beef or vegetable broth, choose one that complements your choice of meat or meat substitute.
- Meat choices: Traditional Shepherd’s Pie uses ground lamb, while Cottage Pie uses ground beef. Feel free to use either based on your preference.
Beef or lamb
It might we worth telling you right now that the technical term for this recipe is actually cottage pie (made with ground beef) and not authentic shepherd’s pie (made with ground lamb). But my mission here on Savory Nothings is always to share recipes real people with a real grocery budget and a regular grocery store and an everyday exhausting kids/work/life situation can make.
So, there it is. Fake Shepherd’s Pie. Aka Homemade Shepherd’s Pie with ground beef. One that’s simple and affordable and delicious. It is the best ❤️
Feel free to use ground lamb in place of the beef for a more authentic version! Lamb tends to be more fatty, so drain it after browning if you prefer less fat.
How to make shepherd’s pie
Let’s make Shepherd’s Pie together! This isn’t just a recipe – it’s a kitchen adventure that ends with a warm, comforting meal your whole family will love. Here’s how to do it:
1. Brown the meat and sauté the veggies: Grab a large, deep skillet and heat 1 tablespoon of oil over medium-high heat.
Once it’s shimmering, toss in 1 pound of ground beef and let it brown. Stir it occasionally to break it up into crumbles, but let it sit long enough to get that nice caramelized crust. (That’s where the flavor happens!)
Once the beef is browned, add 2 finely chopped onions, 2 diced carrots, 2 diced celery sticks, and 1 chopped garlic clove to the pan.
Stir everything together and let it sauté until the veggies are soft and smell amazing – about 5-7 minutes.
This step always makes my kitchen feel so cozy!
2. Season and deglaze the pan: Now it’s time to season to perfection. Sprinkle ½ teaspoon of salt, ¼ teaspoon of ground paprika, and a little freshly ground black pepper over the meat and veggies.
Then, add 2 tablespoons of flour. Stir everything together and let it cook for about 2 minutes to get rid of that raw flour taste.
Next, stir in 2 tablespoons of tomato paste and cook for about a minute until it smells rich and roasted.
Then, deglaze the pan with ⅓ cup of red wine (or use beef broth if wine isn’t your thing). As you pour it in, scrape up all those browned bits stuck to the bottom of the pan. Those bits are pure gold when it comes to flavor!
3. Simmer the Filling: Once the pan is deglazed, pour in 1 cup of beef broth and stir everything together.
Add 1 cup of frozen peas, 1 tablespoon of chopped parsley, ½ teaspoon of chopped thyme, and 1 teaspoon of chopped rosemary. Let the mixture simmer for 4-5 minutes. It should thicken slightly and look rich and hearty.
When it’s ready, transfer the filling to a 7×11-inch baking dish. Spread it out evenly and let it cool a bit while you get the mashed potatoes ready. Cooling it slightly helps keep the layers neat when you add the potatoes on top.
4. Make the mashed potatoes: If you haven’t made the mashed potatoes yet, now’s the time! You’ll need about 4 cups of mash, which comes from about 1.5 pounds of peeled potatoes. I usually use my Instant Pot mashed potato recipe for this – it’s so easy and gives you perfectly fluffy potatoes every time.
If you’re short on time (or energy), store-bought mashed potatoes work too. No judgment here! Just make sure they’re warmed up so they spread easily over the filling.
5. Assemble the pie: Preheat your oven to 400°F (200°C). Take your cooled filling and spoon the mashed potatoes on top. Spread them out gently with a spatula, being careful not to mix them into the filling.
Here’s a little tip: Use the back of a fork to create crisscross patterns on the surface. Not only does it look fancy, but those ridges get deliciously crispy in the oven!
Finally, sprinkle ½ cup of shredded cheddar cheese over the potatoes. This is the secret to that golden, cheesy crust everyone fights over at the table.
6. Bake to perfection: Place the dish on a lined baking sheet (because spills happen), and bake it at 400°F for about 20 minutes.
You’re looking for the cheese to melt and the mashed potatoes to turn a gorgeous golden brown. If your oven runs cool, you might need a few extra minutes – just keep an eye on it.
When it’s done, pull it out of the oven and let it rest for about 5 minutes before serving. This gives the layers a chance to settle and makes it easier to scoop onto plates without falling apart.
There you have it – a hearty, comforting Shepherd’s Pie that’s guaranteed to become a favorite in your home. I can already imagine everyone gathered around the table, digging in and asking for seconds.
This dish always brings my family together, and I hope it does the same for yours!
Recipe tips
- Pick the meat that works for you: Traditional Shepherd’s Pie uses ground lamb, but ground beef works just as well (and honestly, it’s what I use most often – traditionally, ground beef Shepherd’s Pie is known as Cottage Pie, so it’s not a new thing at all). Just go with what your family loves – it’ll be delicious either way.
- Don’t rush the veggies: Sautéing the onions, carrots, celery, and garlic until they’re soft brings out all their natural sweetness and flavor. It’s worth the extra few minutes to really let them shine!
- Season like a pro: A little salt and pepper go a long way, but fresh herbs like rosemary and thyme take it up a notch. I like to chop them super fine so nobody gets a big bite of rosemary (been there, done that!).
- Deglaze for magic: Scrape up all the browned bits from the bottom of the pan with red wine or broth. Those bits are flavor gold and make the filling taste like you spent hours on it.
- Get the mashed potatoes just right: Starchy potatoes like russets make the fluffiest topping. I always add a little butter and cream for richness, and if I’m feeling fancy, an egg yolk for extra golden, crispy edges.
- Do not skip cooling the filling: This is how you keep the layers in shepherd’s pie from mixing; depending on the dish and the room temperature, cool it for 15-30 minutes (sometimes I put mine outside in the winter, it’s cold in 15 minutes!)
- An even spread: Make sure to spread the meat and veggie filling nice and evenly in the baking dish before you add the mashed potatoes. This way, the layers stay neat, and everything cooks perfectly. Plus, it makes scooping out those beautiful slices so much easier!
- Make it pretty and crispy: Use a fork to create little ridges on the mashed potatoes. Not only does it look fun, but those ridges get all toasty and crispy in the oven—trust me, it’s worth it.
- Catch those spills: Put your baking dish on a lined baking sheet before popping it in the oven. It’ll save you from scrubbing baked-on filling off your oven later (been there, too).
- Let it rest: When it comes out of the oven, give it a few minutes to cool. It’s hard to wait, I know, but this helps the layers set so every slice stays neat and picture-perfect.
- These little tricks have saved me so many times and make this recipe foolproof. Plus, they’ll have your family coming back for seconds—if there’s any left!
Shepherd’s Pie FAQs
Like I said above, the main difference between cottage pie and shepherd’s pie is the meat: Shepherd’s pie uses ground lamb, cottage pie uses ground beef. In America, the term Shepherd’s pie has commonly been adopted for the version made with ground beef.
Yes, if you keep it in the fridge, shepherd’s pie keeps well for up to 3 days. Just reheat it until piping hot all the way through and serve.
Oven: Reheat the leftovers at 350°F until piping hot all the way through (this will take 15-30 minutes, depending on how much of the pie you are reheating). If you’re re-heating leftovers, I recommend transferring them to a clean baking dish to avoid food burnt into the dish.
Microwave: Make sure you put the pie in a microwave-safe dish. Cover and microwave in 30 second bursts until piping hot all the way through. Check the pie in between (careful, it can get hot!) and stir a little to make the food heat evenly.
Helpful recipe hints
Recipe variations
- Make it with lamb: Want to go classic? Swap the ground beef for ground lamb to make a traditional Shepherd’s Pie. It adds a rich, unique flavor that’s just amazing.
- Try a low-carb version: Skip the mashed potatoes and use mashed cauliflower instead. I’ve heard adding an egg yolk to the cauliflower mash gives it a nice, golden crust when baked.
- Go vegetarian: Replace the ground beef with 2 cups of cooked lentils and use vegetable broth for the filling. It’s hearty, flavorful, and just as satisfying.
- Switch up the veggies: Don’t love peas? Use chopped green beans, corn, or even a mix of your family’s favorites. You can even use frozen mixed vegetables if you’re short on time. This recipe is super flexible!
- Add a cheesy twist: Stir a handful of shredded cheddar into the mashed potatoes before spreading them on top. Extra cheese never hurt anyone, right?
- Sneak in some spice: If your family likes a little heat, try adding a pinch of cayenne or a dash of hot sauce to the filling. Just enough to make things interesting!
Storage tips
Make it ahead: You can prepare the entire Shepherd’s Pie up to the baking step, cover it tightly, and refrigerate it for up to 3 days.
When you’re ready to serve, unwrap it and bake it at 400°F for 30-40 minutes until the top is golden and the filling is bubbling.
Storing leftovers: Got leftovers? (Lucky you!) Transfer them to an airtight container and store them in the fridge for up to 3 days.
Reheat in the oven at 350°F until warmed through, or use the microwave if you’re in a hurry – just heat in small portions to avoid drying it out.
Freezing instructions: Shepherd’s Pie is freezer-friendly! Assemble the pie as directed but don’t bake it. Wrap it tightly with plastic wrap and then a layer of foil to keep it fresh. Freeze for up to 2 months.
When you’re ready to bake, pop it straight into the oven from the freezer – no need to thaw. Remove the plastic wrap, cover with foil and bake at 400°F for 1 hour, then remove the foil and bake for another 10 minutes to brown the top.
Serving ideas
- St. Patrick’s Day feast: Lean into the Irish vibes by pairing Shepherd’s Pie with a warm loaf of Irish soda bread and a side of braised cabbage. Add some green decorations, and you’ve got a festive table ready for the holiday!
- Cozy night in: Keep it simple and comforting. Serve Shepherd’s Pie with roasted carrots on the side and warm apple crisp for dessert. Bonus points if you throw on your comfiest pajamas and light a candle for ambiance.
- Special Sunday dinner: Elevate your Shepherd’s Pie to centerpiece status with a side of sautéed green beans and a fresh mixed green salad with a homemade honey mustard dressing. A batch of homemade biscuits never hurts! Finish the meal with a dessert that feels fancy but is easy to make a day ahead, like my classic cheesecake. It’s a Sunday meal that feels indulgent without being fussy.
- Potluck or party spread: If you’re serving Shepherd’s Pie at a gathering, offer a buffet-style spread. Add a bowl of creamy coleslaw, some buttered dinner rolls, and a light dessert like fresh fruit salad. It’s easy, crowd-pleasing, and you’re not stuck in the kitchen all evening!
- Gift a meal to a friend: Know someone who could use a homemade dinner? Assemble the Shepherd’s Pie in a disposable baking dish, wrap it up with clear cellophane, and tie it with a ribbon. Include a handwritten note with baking instructions and a personal message. It’s a thoughtful and practical gift that shows you care.
More comfort food classics
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Homemade Shepherd’s Pie
Recipe details
Ingredients
For meat & vegetables
- 1 tablespoon oil
- 1 pound ground beef
- 1 clove garlic chopped
- 2 onions finely chopped
- 2 medium carrots finely diced
- 2 sticks celery finely diced
For gravy/to finish filling
- ½ teaspoon salt
- ¼ teaspoon ground paprika
- ground black pepper to taste
- 2 tablespoons white flour
- 2 tablespoons tomato paste
- ⅓ cup red wine OR more broth if avoiding alcohol
- 1 cup beef broth
- 1 cup frozen peas
- 1 tablespoon finely chopped parsley
- ½ teaspoon finely chopped thyme
- 1 teaspoon finely chopped rosemary
For topping
- 4 cups mashed potatoes (click for my recipe and you’ll have some leftovers to sneak during cooking)
- ½ cup shredded cheddar cheese
Instructions
- Brown meat and vegetables:Heat 1 tablespoon oil over medium high heat in a large, deep skillet. Brown 1 pound ground beef, then add 1 clove garlic (minced, 2 onions (finely chopped), 2 medium carrots (finely diced) and 2 sticks celery (finely diced) and sauté until softened.
- Season and deglaze the pan:Sprinkle ½ teaspoon salt, ¼ teaspoon ground paprika, ground black pepper (to taste) and 2 tablespoons white flour over the pan. Cook for 2 minutes, stirring often. Stir in 2 tablespoons tomato paste and cook, stirring all the time, until it smells roasted (about 1 minute). Pour in the ⅓ cup red wine (OR beef broth if you prefer!), scratching any browned bits off the bottom.
- Finish filling and cool:Then stir in 1 cup beef broth, 1 cup frozen peas, 1 tablespoon finely chopped parsley, ½ teaspoon finely chopped thyme and 1 teaspoon finely chopped rosemary. Simmer 4-5 minutes and then let cool in a 7×11 inch baking dish.
- Prep mash:In the meantime, make your favorite mashed potatoes. You need about 4 cups mashed potatoes to top off the casserole. About 1.5 pounds of peeled potatoes should yield enough.
- Bake pie:Preheat the oven to 400°F (200°C). Spread the mashed potatoes over the cold filling. (Be careful not to mix up the two.) Criss-cross with a fork for a great look and crispy edges! Sprinkle with ½ cup shredded cheddar cheese. Bake at 400°F for 20 minutes or until golden (I recommend baking on a lined baking sheet to catch any spills).
Notes
Ingredient notes
- Wine: Replace with more broth if preferred. Use dry red wine (Merlot or Pinot Noir) for depth. Avoid seasoned cooking wine if possible.
- Tomato paste: Swap with ketchup if needed.
- Mashed potatoes: Use Instant Pot or regular mashed potatoes; store-bought or leftovers work, too.
- Vegetarian: Replace beef with 2 cups lentils and use vegetable broth.
- Low-carb option: Mashed cauliflower with an egg yolk works instead of potatoes.
- Veggie variations: Swap peas for green beans, corn, or a mix of your favorites. Frozen vegetable blend works, too!
Recipe tips
- Layer evenly: Spread the meat filling evenly to keep the layers neat and ensure even cooking.
- Crispy topping: Use a fork to create ridges on the mashed potatoes for a golden, crispy finish.
- Bake on sheet pan: Place the dish on a lined baking sheet to catch any spills.
- Rest: Allow the pie to cool for 5-10 minutes before serving to help the layers set.
Storage tips
- Make ahead: Assemble and refrigerate up to 3 days. Bake at 400°F for 30-40 minutes when ready to serve.
- Leftovers: Store in an airtight container for up to 3 days. Reheat in the oven or microwave in small portions.
- Freezing: Assemble, wrap tightly, and freeze for up to 2 months. Bake from frozen at 400°F for 1 hour with foil, then uncover for 10 minutes to brown.
Nutrition
More recipe information
I LOVE Shepherd’s Pie. It’s the ultimate comfort food to me. It reminds me of working in a pub after finishing high school, it reminds me of my late British grandma, and it reminds me how much better it is to spend St. Patrick’s Day at home vs at a party, haha!
While, admittedly, this IS a bit more work than something like a one pot pasta or a throw-together casserole… It’s still fairly simple for such a hearty and traditional meal.
AND, you can always make double and freeze one for an easy meal later – freezer instructions are included in the recipe notes below. Enjoy!
And in case you’re here for St. Patrick’s Day…
More Irish inspired recipes
I first published this recipe in 2017. I republished it on 06/04/2020 and on 12/27/2024 to add better photos and more helpful text. The recipe has remained the same.
Gail Drummond says
Thanks for the recipe, I made it Friday and we finished it Saturday. I will be making it again.
Nora Rusev says
I’m glad you enjoyed it, Gail!
Brie says
2nd time making this with adding a few teaspoons od worstishire sauce and i also sautated bella mushrooms with butter and garlic. Also added a bit more tomato paste. This was so amazing! This time i had to triple the batch to make for a house biilding party of 20 people! Going to eat today. Im sure it will be a hit. Thank you!!
Valérie SCHAEPELYNCK says
perfection!
Valérie SCHAEPELYNCK says
My first Sheppherd’s pie!!! ( i am french 🙂 ) An excellent recipe, even better the day after! all the family enjoyed it. Thank you
Tracy says
This is de-frickin-licious! We loved it! Rich and flavorful. Definitely will be making it again and again. And, passing it along for other to enjoy!
Kennedy says
I’m in the process of making this recipe and the portions are throwing me off. Once I put all the vegetables into the pan with the meat, It appears as if there are way too many veggies. I only did one stalk (not rib) of celery, and one onion, yet my meat is completely taken over by the vegetables. In your video, you are clearly not putting two onions into the pot. I’m very confused…
Nora Rusev says
Kennedy, I’m so sorry to hear you’re having trouble with the recipe. I’ve never had anyone complain about too many vegetables in the filling, so I really am sorry it didn’t work out for you. Also, I can assure you I did use two onions, mine were home grown, so maybe they’re much smaller than yours? I can absolutely update the recipe with a cup amount later so people can better gauge. Thank you for the heads up about that.
If you checked the video, I’m sorry you didn’t notice that I use the term “celery stalk” as the commonly used way to describe one stick of celery vs an entire head. I know the USDA’s official descriptor is head=stalk, stick=rib. But unfortunately that’s not how most people use those terms, and as much as I’m a fan of using the correct terms, I do have to go by the 95% of people who call one stick of celery a stalk, or I’d get flooded by messages about what I mean by that. I hope it at least tasted nice, and sorry again it didn’t work out as you hoped.
Silvan says
Delicious and easy. I’ve had an instant pot for more than a year and never made mashed potatoes in it! ? Thanks for that….so simple!
Tammy says
This is a really yummy recipe! Easy to make and so tasty. It will be one that I will make again. Maybe even for company…. Thank you!
Jessica says
Made this vegan with Gardien Crumble instead of beef. Used Daiya cheddar cheese in my mashed potatoes. Delish and will be making this again!
Nora Rusev says
Those are some amazing substitutions to make my shepherd’s pie vegan/vegetarian, Jessica. Thank you so much for sharing with everyone, I’m sure others will appreciate and try it, too!
Penny Teed says
Really good! I added corn and 2 Tlbs Worcestershire sauce. Will definitely make this again.
Nora Rusev says
I love your additions, Penny. I need to try adding corn next time! Thanks for coming back to leave a review, I appreciate it.
Katie says
So yummy! First time making shepherds pie and my boyfriends first time having it. He scarfed it all down and said “freaking good.” Haha. Don’t be shy with the seasonings and paste because the mashed potatoes kind of mask the flavor of the filling. Thanks for sharing!!!
Nora Rusev says
Haha, love it, Katie! Glad you enjoyed it, and thank YOU for making and reviewing my recipe, I appreciate your time so very much.
Jess says
This was a hit in my house! So much flavor and the parm cheese was a great addition!
Nora Rusev says
I’m glad you enjoyed it, Jess!
Donna M Goodman says
So delicious. Not hard to make. I used a tub of mashed potatoes and i used the already chopped onions, carrots and celery. i made a pie plate about 8 inches round and a small casserole i will freeze.
Nora Rusev says
I love the idea of using pre-chopped veggies, Donna. Definitely a time saver, as well as the mashed potatoes! Thank you so much for coming back to share your experience with the recipe, I appreciate it very much.
Nwazi says
I didn’t get it as Golden brown as yours and my beef was a little dry. But you were spot on with the fluffy mash tips ?
Nora Rusev says
I’m sorry your beef turned out a bit dry, Nwazi. Did you use a very lean ground beef? That could have caused it to be more dry than it should. When I only have very lean ground beef, I usually add a tablespoon of butter or oil to the filling to help balance it out.
Chelsea Kane says
Made this tonight and couldn’t stop eating the filling while I was preparing the mashed potatoes. So good! A little more work than the shepherds pie I used to make with frozen veggies, but SO worth it. We won’t be going back to the old recipe 🙂
Nora Rusev says
Haha I have the same problem! ? thank you for coming back To let me know about your experience with the recipe, Chelsea. I appreciate it.
Maria says
This was a lot of work, but it tasted AWESOME!! I sautéed the vegetables separately first as I didn’t have room in the pan for them and the meat. I was out of thyme and so left it out. I added a full teaspoon of salt.
Nora Rusev says
Thank you so much for sharing your experience with the recipe, Maria! I’m glad you enjoyed it.
Michelle S. says
Just made this last night. Came out so amazingly yummy I had to go back for seconds. Since I don’t cook with alcohol I used extra broth but also a few splashes of balsamic vinegar. Beyond delicious. This cottage pie is definitely part of my meal rotation with my kids now. Thank you ?
Nora Rusev says
I’m so glad to hear this, Michelle! Thank you for coming back to leave a review, I appreciate it.
Joyce says
Excellent recipe! Will definitely make it again
Nora says
Very glad to hear it, Joyce. Thanks for coming back to leave a review, I appreciate it!
Jeanne Wallace says
Wonderful comfort food and the ingredients are those that you usually have in the house. I did cut the rosemary to 1/2 tsp because we found the whole tsp to be overwhelming. I also cheat by buying refrigerated ready-to-eat mashed potatoes.
Nora says
Jeanne, I’m so very glad you enjoyed the Shepherd’s Pie. Glad you cut the rosemary back to an amount that suits your taste! And cheating to make life easier is 100% allowed 😉
Joyce says
I did that too. Cut the thyme in half also
Anna says
Has anyone tried red cooking wine instead of regular wine?
Nora says
You can absolutely do that, Anna. I just prefer not to buy cooking wine because we’re veeeeery slow wine drinkers so we usually only have one bottle we use for both cooking and drinking 😉
Anna says
Thanks! Will be making this tonight and excited since we have never tried it but looove comfort food and one dish type meals!
Jack says
If you can’t drink the wine, don’t cook with it !
Nora says
Jack, normally I tend to agree with this. I usually write a paragraph on wine suggestions when I use wine in a recipe, but it must have slipped my mind here. I always recommend using a decent dry red over cooking wine, but then again I’m also all in favor of using up what we already have in the pantry – less food wasted, more money saved. Also, not everyone enjoys drinking wine 😉
Joyce says
Cooking wine has salt added, so you may need to watch other added salt or it will be too much
Nora says
Joyce, thanks for pointing this out! Very true.
Linda M says
Turned out so well!!!! My dad was one happy guy that I made his childhood Dave for him, thank u for a great recipe
Nora Rusev says
This is making me so happy, Linda!
Warren says
First time making shepherd’s pie, thanks for the recipe. My three year old loved it so much he ate his whole serving, I couldn’t believe it.
Nora Rusev says
So glad to hear it, Warren! And yay for your boy loving his Shepherd’s Pie, my 3 year old does, too!
Carol says
We are just finishing up our dinner with this wonderful recipe! We will definitely do this again. Thank you! It was my first time making Shepherd’s Pie. Delicious!
Nora says
Glad you enjoyed the Shepherd’s Pie, Carol! Thanks for coming back to leave a review, I appreciate your time!
Kelli says
Can I use dried herbs instead of fresh? And if so, what quantities would you suggest? I would love to give this a try for the family coming to visit, but we don’t keep fresh herbs on hand.
Nora says
Oh absolutely, Kelli! I would go with 1.5 teaspoons dried parsley, 1/2 teaspoon dried rosemary and 1/4 teaspoon dried thyme. Hope that helps!
John Baker says
Wonderful, made with your instant pot mash. Turned out absolutely perfect!!!!