(Original post published February 7, 2011. Updated November 19, 2025.)
Shepherd’s Pie has a magic all its own—comforting, rustic, unfussy, and filled with the kind of flavor only simple ingredients and long tradition can bring. It’s a dish firmly rooted in home cooking rather than restaurant finesse, and that’s exactly where its charm lies. Moms, grandmothers, and home cooks have been making versions of this satisfying pie for centuries, each adding their own handful of herbs, a splash of sauce, a creative mash, or whatever vegetables happened to be on hand that week. Shepherd’s Pie reflects its origins: practical, affordable, hearty, and made with love.
What makes the dish irresistible is how humble components—ground meat, vegetables, and mashed potatoes—transform into something deeply comforting. When the top browns just so, the filling bubbles at the edges, and the kitchen smells like roasted potatoes and stew, it’s hard not to feel the pull of nostalgia. Shepherd’s Pie is about gathering, sharing, and feeding people well. Whether you’re making it from scratch or starting with leftovers, it’s the kind of food that makes everyone at the table feel cared for.
Read on for my recipe, and a half dozen great mashed potato recipes…
The Shepherd’s Pie from Tony’s Markets
About Shepard’s Pie
The earliest version of the dish was known as Cottage Pie, made with minced beef and often assembled as a way to use up leftover Sunday roast. In the 1800s, when lamb became a more common protein in British households, a variation using minced lamb gained popularity—thus “Shepherd’s Pie,” named for the shepherds who tended sheep. While purists will insist on lamb for authenticity, I say go with what tastes best to you. Ground beef, bison, turkey, chicken, or even chopped-up leftovers from last week’s roast can all be transformed into a delicious filling.
What distinguishes Shepherd’s Pie (or Cottage Pie) from a traditional pot pie is the topping. Instead of a pastry crust, the “crust” is a generous layer of mashed potatoes. Smooth and silky, rustic and chunky, piped in pretty swirls or simply spooned on—there’s no wrong way, as long as the potatoes get beautifully browned. And while classic mashed potatoes are delicious, you can elevate the dish with flavored variations. Try Cheddar mash for richness, Jalapeño for heat, Dilled potatoes for freshness, Wasabi mash for bold spice, Chèvre for tang, Pesto Buttermilk for herbaceous brightness, Garlicky mash for depth, or even Truffle mash for something luxurious.
At Tony’s, we often add a bottom crust for texture, but that’s optional. You can bake the filling directly in the dish, use a homemade crust, or pick up a prepared one—whatever suits your cooking style and timeline.
And if you’re too busy to cook? We’ve got you. Tony’s freezer and deli cases frequently carry homemade Shepherd’s Pies. Call ahead and we’ll make a batch just for you, usually with 1–2 days’ notice.
What separates a Shepherd’s or Cottage pie from a Pot Pie is the crusted mashed potatoes on top. You can use leftover mashed potatoes or Tony’s Homemade Mashed Potatoes – smash them on top with a spoon – pipe them on fancily – or top them with grated cheese, it’s up to you. Other great potato variations include: Jalapeno, Cheddar, Dilled, Wasabi, Chevre, Pesto Buttermilk, Garlic or Truffle, or just make plain old Mashed Potatoes.
We use a bottom crust on Tony’s Shepherd’s Pies (pictured), but that’s optional. You can make a crust with this recipe, buy a prepared crust, or leave it out altogether.
Don’t feel like cooking?
Tony’s Market Shepherd’s Pie
Shepherd’s Pie Recipe
Ingredients
- 2 1/2 pounds lean ground beef, lamb or bison
- olive oil, as needed
- 1 onion, diced
- 1 green pepper, diced
- 1/2 cup corn kernels, fresh or frozen
- ½ cup peas, fresh or frozen
- 1/2 cup roasted red peppers, chopped
- 2 medium diced tomatoes
- .5 – 1 bottle Steak Sauce* (preferably British HP Sauce or Brown Sauce)
- 1-2 tsp Tony’s Steak and Roast Seasoning, or your favorite
- More Than Gourmet Red Wine Reduction Sauce (optional)
- 4 cups Tony’s Mashed Potatoes (warmed)
- 1 cup grated English cheddar (optional)
Instructions
1. Preheat the oven to 350°F. Line a sheet pan for easy cleanup.
2. Brown the meat.
Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the ground meat and cook until well browned. Breaking it up as it cooks helps create a better texture. Drain excess fat, then set the meat aside on paper towels.
3. Sauté the vegetables.
Return the skillet to the heat, add a fresh splash of oil, and sauté the onion and green pepper until tender and lightly caramelized—this step builds flavor. Add the corn, peas, and roasted red peppers. Cook until warmed through and slightly softened.
4. Combine and season.
Mix the vegetables with the cooked meat. Stir in the diced tomatoes. Taste the mixture before adding the steak sauce, then add it gradually, adjusting until the filling becomes rich, savory, and just slightly tangy. Sprinkle in Tony’s seasoning blend.
If you prefer a saucier pie, stir in a spoonful or two of More Than Gourmet Red Wine Reduction. And here’s a secret: a small dab of Taste #5 Umami Paste added at this stage creates spectacular depth.
5. Assemble.
Spoon the filling into small oven-safe dishes or a large baking dish. Spread warm mashed potatoes over the top—either spooned on for a rustic look or piped for elegance. Add grated English cheddar or mix the cheese into the potatoes for extra richness.
6. Bake.
Place the dish on the prepared sheet pan and bake on the top rack for 25–30 minutes, or until the filling is bubbling and the top is golden. For more browning, turn on the convection fan or broil briefly—just keep a close eye on it!
Serves 6.
Final Thoughts
Shepherd’s Pie isn’t meant to be fussy. It’s comforting, homey, deeply flavorful, and endlessly adaptable. Whether you follow tradition with minced lamb or make it your own with ground beef, bison, or leftover roast, the secret is simple: good ingredients, patience, and plenty of love.
Chef’s Notes:
** Chopped leftover veggies or a frozen vegetable medley can be used to simplify the recipe.
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