This Shepherd’s Pie recipe (or Cottage Pie if you prefer) is made with ground beef, onion, corn and topped with onion mashed potatoes. You can use whatever you like. It can be made the traditional way with lamb, use a combination of lamb and ground beef, or if you are looking for a low-carb version, substitute with ground turkey and topped with a cauliflower mash. It all depends on your preference! Don’t ever be afraid to make a recipe your own by substituting with ingredients you or your family prefers.
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To cut down on time, this recipe calls for a nine inch deep dish frozen pie crust. If you are really motivated, swap that out for a homemade pie crust!
Our go to for this recipe is onions and corn. Of course it is up to you what you want to add if anything. Some suggestions would be peas and carrots.
Our choice is ground beef but it is up to you! Do you want the traditional lamb? Or are you a low-carb type that would use ground turkey?
We wanted to make this a little unique and decided to make an onion mashed potato to top the Shepherd’s Pie. This is accomplished using a dry onion soup mix. Looking for a low-carb option? How about a cauliflower mash topping?
The ultimate comfort food!
Want to make it even better? Top it off with a homemade gravy! Who doesn’t love gravy on mashed potaotes?
Have any questions? Drop them in the comments below!
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Shepherd’s Pie
Ingredients
Pie Crust
- 1 Nine Inch Frozen Deep Dish Pie Crust Optional: make your own
Ground Beef Filling
- 1 lb Ground Beef
- 2 tbsp Olive Oil
- 1 large Vidalia Onion
- 1 cup Frozen Corn
- 1 tsp Worcestershire Sauce
- Salt & Pepper to Taste
- ⅓ cup Gravy (see below for recipe)
Gravy (1/3 cup in beef mixture the rest can be used to top Shepherd’s Pie and save for leftovers)
- ¼ cup All Purpose Flour
- 2-3 tbsp Unsalted Butter
- 1 tbsp Beef Paste
- ⅓ cup Beef Broth
Instructions
- Bake pie crust per package instructions. Set aside.
- Preheat oven to 400° Fahrenheit.
- Prepare onion mashed potatoes (see separate recipe below).
- Finely dice the vidalia onion.
- While potatoes are boiling add olive oil to a sauté pan and sauté diced onion over medium heat for approximately 5-8 minutes or until tender.
- Add the ground beef to the sautéed onions until browned.
- Add corn to the sautéed onions and beef mixture and cook until heated through.
- Salt & pepper to taste.
- Make a roux for the gravy with the butter and flour.(Start your roux by melting butter in a saucepan and whisk in flour until smooth. Allow it to bubble for at least 1 minute while mixing).
- Bring beef broth and paste to a boil, reduce heat to low and then add the roux.
- Mix in 1/3 cup of gravy into the ground beef mixture.
- Add beef, gravy, onion and corn mixture to the deep dish pie crust.
- Top with the onion mashed potatoes. Create peaks and designs using a fork for a nice golden brown top.
- Cook for 30 minutes. If the potatoes need to be more browned, broil but watch closely until golden brown!
- Let rest for 5-10 minutes. Serve by topping with gravy and enjoy!
Creamy Onion Mashed Potatoes
Ingredients
- 2 lbs Idaho Potatoes
- 1/4 cup Whole Milk
- 4 tbsp Salted Butter
- 1 envelope Lipton Recipe Secrets Onion Soup Mix
Instructions
- Peel and quarter potatoes.
- Rinse potatoes and add to a pan and cover with water. Bring to a boil. Cook for approximately 20 minutes or until fork tender.Strain and add back into pan. Mash the potatoes.
- In a saucepan add the milk and butter and heat until melted over medium heat. Stir in onion soup mix until completely dissolved.
- Add to mashed potatoes and combine well.
Love a good Shephard’s Pie. I have made them in small muffin tins for individual servings…but always for back for a second. Thanks for your recipe.
I will need to try the individual pies, I haven’t done that before!