Shepherd’s Pie: Something Everybody Likes (Except Vegetarians)

shepherd's pie

A well-made Shepherd’s Pie will be gladly received by even the pickiest eaters. This savory one-dish meal is rib-sticking good on a cold winter’s day. It’s also great to send to someone who is convalescing after illness or giving birth, and kids will like it, too.

Shepherd’s Pie

Yield: 8-10 servings


  • 4 large potatoes
  • 5 tablespoons oil, divided
  • 2 teaspoons salt
  • 2 medium onions, finely chopped
  • 2 celery stalks, finely chopped
  • 2 small carrots, finely chopped
  • 2 cloves garlic, pressed
  • 2 pounds ground meat
  • 2 tablespoons all-purpose flour
  • 2 tablespoons tomato paste
  • 2 tablespoons ketchup
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 ½ cups onion soup broth made from boiling water and onion soup mix
  • Paprika


  1. Preheat oven to 350° F. Coat 8×8-inch baking pan with nonstick cooking spray and set aside.
  2. Peel potatoes. Place in pot of salted water. Cover and bring to a boil. Lower heat and let potatoes cook until soft enough to mash with a fork. Drain. Mash. Add 3 tablespoons oil and 2 teaspoons salt. Mix well. Set aside.
  3. In large skillet, heat 3 tablespoons oil and sauté onions, celery, carrot, and garlic until soft.
  4. Add the ground meat and cook until browned, breaking up the meat with a fork.
  5. Add flour and stir until well combined. Stir in tomato paste, ketchup, salt, pepper, and soup. Cook until the mixture thickens. Taste and adjust, adding salt and pepper as needed.
  6. Place meat mixture in prepared baking dish. Cover with mashed potatoes. Sprinkle top with paprika.
  7. Bake for 25-20 minutes, or until the potato top crust begins to brown.