• For the potatoes:
  • 1 1/2 pounds russet potatoes
  • 3 tablespoons butter
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup sour cream
  • ½ cup fresh grated parmesan cheese
  • 1 egg yolk
  • 1 teaspoon paprika
  • Meat filling:
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1 1/2 pounds ground beef
  • 1/2 teaspoon black pepper
  • 2 teaspoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons freshly chopped rosemary leaves
  • 1 1/2 cups frozen corn kernels
  • 1 1/2 cups frozen peas
  • 12 ounces homemade beef gravy


The Best Shepherd’s Pie Recipe



  1. Peel potatoes and dice.
  2. Place in a medium saucepan and cover with cold water.
  3. Cook on med/high heat until fork tender.
  4. Drain potatoes and then return to the saucepan.
  5. Mash the potatoes and then add the sour cream, parmesan cheese salt and pepper and mash until creamy.
  6. Stir in the yolk until well combined.
  7. Preheat the oven to 400 degrees F.
  8. In large skillet add ground beef and diced onion, brown on med/high heat until cooked thoroughly.
  9. Add the garlic, salt and pepper, tomato paste, Worcestershire, rosemary, gravy and combine.
  10. Bring to a boil, reduce the heat to low and simmer 10 to 12 minutes.
  11. Spray 9x13 glass baking dish with non stick spray. Add meat mixture then corn and peas.
  12. Top with the mashed potatoes, starting around the edges to create a seal to prevent mixture from bubbling up.
  13. Sprinkle with paprika and place on a foil lined sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown.
  14. Remove to a cooling rack for at least 15 minutes before serving.