Ultimate Shepherd’s Pie – a delicious, flavorful spin on your classic Shepherd’s Pie recipe that the whole family will love!!
The Ultimate Shepherd’s Pie Recipe
This recipe is a delicious spin on the classic Shepherd’s Pie, which is typically made with mashed potatoes on top. Instead of mashed potatoes we made the most amazing cheesy hash brown topping that is out of this world! You have to try it! This is a Sunday dinner that is perfect for all those chilly winter nights and the whole family will devour it. If you are looking for something a little lighter then try this Whole30 Sheperd’s Pie!
What You Will Need
- Hashbrown Topping:
- shredded hashbrowns – just grab your favorite – we used Mr. Dell’s Hashbrowns.
- kosher salt & pepper – a dash of each for some seasoning.
- sour cream & shredded cheese – because everything is better with these – feel free to use dairy-free options of both.
- lemon juice – helps to bring out all the great flavors.
- Filling:
- olive oil – just a little to get things cooking in the pan.
- garlic, red onion & yellow onion – these start the flavor party with the ground beef.
- ground beef – just a pound and personally, we love ground beef from Country Natural Beef.
- cassava flour – just a little added to help thicken things up – you can use all-purpose flour too!
- beef broth – just grab your favorite beef broth.
- carrots, celery, frozen corn, green bell pepper, & frozen peas – the vegetables that we used but you could any combination of vegetables you have on hand.
- diced tomatoes, tomato paste, & ketchup – the delicious tomato base for the dish.
- worcestershire sauce, soy sauce, dijon mustard, & apple cider vinegar – a bit of each really gives the flavor some depth!
- lemon juice – a bit of acidity to help bring out all the great flavors!
- kosher salt, dried oregano leaves, chili powder, dried thyme leaves, & smoked paprika – a wonderful combo of spices that really bring a lot of flavor!
- coconut sugar – just a bit for some added sweetness.
What Vegetables Can I Use In Shepherd’s Pie
For this recipe we used green bell pepper, frozen peas, frozen corn, carrots, and celery, but you could easily switch any of those out for other vegetables that you have on hand. Personally, we love using fresh veggies but you could also substitute these with a big bag of frozen vegetables too!
How Long Can I Keep Cooked Shepherd’s Pie In The Fridge
You can store shepherd’s pie in an airtight container in the fridge for about 3-5 days.
How Do You Reheat Shepherd’s Pie
If you want to reheat shepherd’s pie in the oven, simply make sure it is in an oven-safe container, cover it with aluminum foil, and place it in the oven for about 30 minutes at 350 degrees.
How To Make The Ultimate Shepherd’s Pie
Step one – place all of your topping ingredients in a mixing bowl.
Mix up your topping and set aside.
Step three – sauté the garlic and onions in an olive oil coated cast iron skillet.
Add the ground beef and cook until brown.
Add cassava flour and beef broth, stir and simmer to thicken a bit.
Add all the vegetables, diced tomatoes, and the rest of your ingredients.
Stir to fully combine.
Sprinkle 1/2 of the cheese on top, then the hash brown mixture, and then the rest of your cheese.
Bake for 30 minutes!
Enjoy!
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Other Recipes You Might Like
Comforting Irish Beef Stew
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Ultimate Shepherd’s Pie
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dinner/Entree
- Method: Stove Top + Oven
- Cuisine: American
Description
Ultimate Shepherd’s Pie – a delicious, flavorful spin on your classic Shepherd’s Pie recipe that the whole family will love!!
Ingredients
Hashbrown Topping:
- 5–6 cups shredded hashbrowns
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 cup sour cream (regular or dairy-free)
- 1 teaspoon lemon juice
- 2 1/2 cups shredded cheese (regular or dairy-free), divided
Filling:
- 1 tablespoon olive oil (or ghee)
- 3 teaspoons garlic, minced
- 1/4 cup red onion, diced
- 1/4 cup yellow onion, diced
- 1 pound ground beef
- 3 tablespoons cassava flour (or all-purpose)
- 1 1/4 cup beef broth
- 2 medium carrots, sliced
- 1 large stalk celery, sliced
- 1 cup frozen corn
- 1 green bell pepper, diced
- 1/2 cup frozen peas
- 1 15oz can diced tomatoes (don’t drain)
- 2 tablespoons tomato paste
- 2 tablespoons ketchup
- 1 tablespoons + 1 teaspoon worstershire sauce
- 2 tablespoons + 2 teaspoons soy sauce
- 1 1/2 tablespoon dijon mustard
- 1/2 teaspoon apple cider vinegar
- 1 teaspoon lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon coconut sugar
- 1 1/2 teaspoons dried oregano leaves
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons dried thyme leaves
- 1 teaspoon smoked paprika (regular paprika will work)
Instructions
- Combine shredded hashbrowns, salt, pepper, sour cream, lemon juice and 1/2 cup shredded cheese to a medium mixing bowl. Stir to combine. Set aside.
- Preheat oven to 350 degrees F.
- Bring a large cast iron skillet (deep and 12 inches wide) to medium-high heat. Add olive oil. Swirl to coat the pan.
- Add garlic and move around pan constantly until fragrant, about 20 seconds.
- Add red and yellow onion, let cook about 1-2 minutes.
- Add ground beef and move around pan until no longer pink and fully cooked; drain any excess grease.
- Add cassava flour and stir to combine with the ground beef mixture.
- Keep the cast iron skillet over medium heat and add the beef broth. Stir and let simmer to thicken.
- Add carrots, celery, corn, bell pepper, peas, diced tomatoes, tomato paste, ketchup, worstershire sauce, soy sauce, dijon mustard, apple cider vinegar, lemon juice, kosher salt, coconut sugar, oregano, chili powder, thyme and paprika. Stir to combine.
- Sprinkle 1/2 cup cheese over top.
- Spread the hashbrown mixture on top of the cheese and spread out evenly covering the whole pan.
- Sprinkle the remaining cheese on top of the hashbrown mixture.
- Place on middle rack, uncovered, for 30 minutes or until the cheese is melted and it is bubbling.
- Let cool slightly before serving.
Notes
- Hash Brown Recommendation: I used Mr. Dell’s Shredded Hashbrowns.
- Cassava Flour Substitute: you can substitute all-purpose flour for the cassava if you wish.
- Storing: you can keep leftovers in an airtight container in the fridge for 3-5 days.
Amy says
My family loved this and it came together easily!
Erin says
YAY! So happy to hear that, Amy! And thanks for coming back to leave a review!