Shepherd’s pie is a favorite in our house—it’s the perfect blend of English and Irish, which my husband and I both are. I make this every year around St. Patrick’s Day and the kids look forward to it each time. I like to substitute beef instead of lamb for a less gamey taste, and add a piecrust at the bottom for an additional layer of flavor. I hope this becomes a favorite in your household, like it has in mine.


  • 1 roll out pie crust
  • 1 pound russet potatoes
  • 1/3 cup of half and half
  • 4 oz unsalted butter
  • ¾ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 egg yolk
  • 1 tablespoons canola oil
  • 1 ½ cup chopped onion
  • 3 carrots, peeled and diced
  • 4 cloves garlic, minced
  • 1 ½ pounds ground beef
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons all-purpose flour
  • 3 teaspoons tomato paste
  • 1 cup chicken broth
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon freshly chopped thyme leaves
  • ½ cup fresh or frozen corn kernels
  • ½ cup fresh or frozen English peas

Preheat oven to 375 degrees. Start by peeling the potatoes and boiling them in salted water until tender. Once the potatoes are cooked, drain them from the water and return them to the pan. Add the butter, salt, pepper, and cream, and mash until smooth. Stir in the egg yolk until evenly combined.

Dice the onions, carrots garlic and throw them into a sauté pan with the oil. Let them sauté, and then add in the salt, pepper and beef. Let the meat brown and sprinkle the flour onto the cooked meat and veggie mixture. Add the tomato paste, chicken broth, Worcestershire and herbs and stir until well combined. Let it come to a boil, and then cover and reduce the heat to a low simmer. Add the corn and peas to the mixture.

Roll out a store bought piecrust into a pie dish and crimp the edges. Pour the meat mixture into the pie shell and smooth to an even layer. Dish out the potatoes on top of the meat mixture and smooth evenly. Place into the oven for about 30 minutes or until the potatoes are golden brown. Let cool for 10 minutes before serving.

Try making individual servings in smaller, single-serving sized pie tins! This size is perfect for kids or for packing in lunches.