Not Your Mommas Shepherd’s Pie

Not Your Momma's Shepherd's Pie

This is a rich, layered flavored shepherd's pie for Saint Patrick's Day or any day.


  • 1.5 Lbs Russet Potatoes peeled and cut
  • 1.5 Quarts Chicken Stock
  • 1/4 Cup Buttermilk or Sour Cream
  • 1/3 Cup Heavy Cream or Half and Half
  • 2 Egg Yolks
  • 1 Tablespoon Olive Oil
  • 1 Cup Cheddar Cheese shredded
  • 1/4 Cup Grated Parmagiano Reggiano
  • 1/4 Cup Celery chopped
  • 1 Medium Onion chopped
  • 1/2 Cup Carrots chopped
  • 1 Cup Canned or Frozen Corn
  • 1 Cup Frozen Peas
  • 1,5 Lbs Ground Beef
  • 3 Tablespoons Tomato Paste
  • 3 Tablespoons Flour
  • 1/8 Cup Worcestershire Sauce
  • 1/4 Cup Fresh Rosemary chopped fine
  • 2 Tablespoons Dried Thyme
  • Salt and Pepper to Taste


  • Boil the potatoes until tender in 1 quart of the chicken stock, if potatoes are not completely covered, add more stock or a bit of water (reserve a cup and a half for the pie)
  • When potatoes are tender to touch with a fork, drain the stock (technically you could reserve it and use it toward your cup and a half needed for the pie).
  • Mash the potato with a hand masher or fork, add the creams and buttermilk
  • Add salt and pepper to taste
  • Add in the two eggs
  • Stir just until lumps are gone (do not over stir or potatoes will be too sticky)
  • Set Potatoes aside for now
  • In a frying pan add your tablespoon of olive oil and sweat your onion celery and carrots until glistening.
  • Add in the ground beef and cook until no more pink shows in the meat
  • Drain the excess grease from the frying pan into a bowl to discard when cool
  • Add in the tomato paste, the worcestershire, the rosemary, and thyme, and more black pepper
  • Add in the flour and mix around then also add your first cup of chicken stock ( stir and your mixture should have the consistency of chili, if too thick add the additional stock)
  • Remove the mixture from the heat once you have the consistency you are seeking
  • Preheat your oven to 400 degrees F
  • Gently fold the cheeses into your mashed potatoes
  • Now you are ready to assemble your pie
  • In a baking dish add the layer of meat first, then the peas and corn
  • Using a rubber spatular spread a thick layer of the mashed potatoes over your existing ingredients you can form peaks by patting the potatoes with your spatula and moving it straight up
  • You can optionally add salt and pepper to the top, a bit of shredded Parmigiano Reggiano and or paprika and or dried chives
  • Bake at 400 F uncovered for 30-35 minutes


Tried this recipe?Let us know how it was!

Comments are closed.