BEST Cozy Shepherds Pie Recipe

Jump to Recipe. Trust me, this is the BEST Cozy Shepherds Pie Recipe ever!!! If you are craving ultimate comfort food... Try this cheesy, hearty Shepherd's Pie! It's the perfect dish for a cozy night in, especially when you're feeling a certain kind of way during those fall and winter months.

This recipe is a classic, but I've put my own spin on it by swapping out corn for earthy carrots. It's a game-changer, trust me! The rich, savory beef, creamy mashed potatoes, and melted cheddar cheese will have you coming back for seconds.

A little history: Shepherd's Pie dates back to the 1700s, originally made with lamb... technically this is known as "cottage pie" because it's made with ground beef.

Get ready to dig in! This recipe is super filling and perfect for feeding a crowd. You'll be craving this comfort food all fall and winter long.

Here's why you'll love it:

• One-Pot Wonder: It's a complete meal in one dish, perfect for busy weeknights or lazy Sundays.

• Crowd-Pleaser: This recipe makes a generous amount, so it's ideal for feeding a family or hosting friends.

• Leftovers Heaven: Enjoy the delicious flavors again the next day!

• Make-Ahead Magic: Prepare this ahead of time and reheat for a quick and easy meal.

Corn or Carrots? The Debate...

While corn is a common ingredient in many versions, I prefer to keep it simple with just carrots.

Here's why:

• Flavor: Carrots add a rich flavor that complements the savory ground beef and creamy potatoes perfectly.

• Avoid Wateriness: Corn can add a watery texture to the filling, potentially diluting the flavors.

• Personal Preference: Ultimately, the choice is yours! If you're a fan of corn, feel free to add it to your Shepherd's Pie. You could add both!

  
  

Experiment and find the version that suits your taste buds best!

Cozy Shepherd's Pie Recipe:

Ingredients:

• Vegetables:

  • 6 medium carrots, peeled and thinly sliced

  • 2-3 stalks of celery, thinly sliced

  • 1 large onion, diced

  • 4 cloves of garlic, pressed

• Seasonings:

  • Kosher salt

  • 1 tablespoon vegetable oil

  • 3 cloves garlic, chopped

  • 1 teaspoon dried thyme

  • 1 teaspoon dried oregano

• Meat:

  • 2 pounds lean ground beef

• Sauce:

  • 1 cup water

  • 1/4 cup all-purpose flour

  • 1 (6-ounce) can tomato paste

  • Dash of Sriracha Sauce

  • 1 teaspoon browning & seasoning sauce (like Kitchen Bouquet... if you don't have this you can sub it for half tsp of better than bouillon, beef.)

  • Worcestershire sauce

  • Freshly ground black pepper (to taste)

• Mashed Potatoes:

  • 2 pounds yellow potatoes, peeled and cubed

  • 2/3 cup milk (plus more as needed)

• Topping:

  • 8 ounces extra sharp white cheddar, shredded (reserve 1/2 cup for topping)

Instructions:

1. Prepare vegetables: Peel and cut potatoes into even-sized chunks. Peel and slice carrots and celery thinly. Chop onion.

2. Preheat Oven: Preheat oven to 450.

3. Cook vegetables: In a saucepan, boil potatoes. Cook until potatoes are soft enough to mash – easily pierced with a knife or fork (15 to 20 minutes). In a large pot, sauté onion in oil until softened. Add carrots and celery, and cook until tender. Add garlic, thyme, and oregano at the end and toast, being careful not to burn.

4. Brown ground beef: Add ground beef to the pot and brown. Break up any large clumps. Cook until no longer pink (drain grease if needed).

5. Add seasonings: Stir in salt and pepper.

6. Thicken sauce: Add water and simmer for a minute. Then add flour, and stir until combined. Cook for 1 minute. Now add tomato paste, sriracha, browning and seasoning sauce, Worcestershire sauce, and salt and pepper

7. Simmer: Gradually add chicken broth, stirring constantly, until thickened.

8. Add tomato paste: Stir in tomato paste, hot sauce, and Worcestershire sauce. Cook gently for about 5 minutes. Remove from heat.

9. Make mashed potatoes: Drain and mash cooked potatoes with butter, milk, salt, and pepper.

10. Assemble shepherd's pie: Spoon the meat mixture into a baking dish. Top with mashed potatoes and sprinkle with shredded cheddar cheese.

11. Bake: Bake in a preheated oven at 450°F (190°C) for 25 minutes, or until golden brown and bubbly. Allow to rest for about 5-10 minutes for best results!