Easy Shepherd's pie recipe

Here's the best and most easy Shepherd's pie recipe. Don't look any further!

Course Main Course
Cuisine American, Danish, English, International
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people
Author Julie Karla


  • 1 kg (2.2 lb) potatoes
  • 3 tbsp cream cheese (full fat)
  • 3 tbsp beef broth (I used Brox)
  • salt to taste

The sauce

  • 400 gr (14 oz) minced beef
  • 2 banana shallots
  • 2 cloves garlic
  • 3 carrots
  • 1 stalk celery
  • 200 gr (7 oz) brown mushrooms
  • 2 dl (0.8 cup) frozen peas
  • 2 dried bay leaves (remove before assembling the pie)
  • 1 sprig fresh rosemary (remove before assembling the pie)
  • 1 sprig fresh thyme (remove before assembling the pie)
  • 3 dl (1.2 cup) beef broth
  • 1/2 dl (0.2 cup) red wine
  • 2 tsp tomato paste
  • 2 tbsp flour
  • 1 tbsp full fat creme fraiche (Not a must, but if you have it in the fridge, add it!!!)
  • flat-leaf parsley for garnish


  1. Start preparing the mashed potatoes. Peel the potatoes and boil them until fork tender.

  2. Mash the potatoes with cream cheese and broth until you have some creamy mashed potato.

  3. Finely chop the shallots and garlic and cut the celery and carrots into small bites. Slice the mushrooms and pour it all into a pan with olive oil. Also add the herbs (remove them later)

  4. When the carrots are tender, add the minced beef. Fry until the meat is cooked.

  5. Now add tomato paste and flour and stir well.

  6. Add red wine and simmer for 2-3 minutes.

  7. Add the beef broth and simmer for a few minutes. Finally add the peas and creme fraiche and remove all herbs.

  8. If the mashed potatoes have become a little cold, stir in a little milk, so it's easier to stir around and it becomes silky smooth again.

  9. Pour the meat sauce into an oven-proof pan or dish. Layer the mashed potato on top.

  10. Bake your Shepherd's pie at 200 degrees (390 fF) for 15 minutes. Then grill for approx. 5 minutes so the surface gets beautifully golden.

  11. Sprinkle with flat-leaf parsley and serve.