Shepherd’s Pot Pie
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Shepherd’s Pot Pie – a family favorite classic dish full of flavor and nutrition made with a flaky crust top.
This Shepherd’s Pot Pie is a wonderfully wholesome meal you can feel great about serving to your family. Two classic favorites come together in one dish – Shepherd’s Pie and Pot Pie. In our house, everyone has very different tastes and food preferences (and if you have kids, you know their likes/dislikes sometimes change weekly!) but this dish got the thumbs up from the husband and BOTH kids, which is a rare event!
A savory Shepherd’s Pie filling of ground beef and veggies is topped with a flaky pie crust. This recipe is completely fuss-free, comforting, and nutritious. So homey and hearty and perfect for those autumn evenings or a cold, winter day. I love a dish that uses simple, inexpensive ingredients and comes together in no time. This recipe is also perfect for doubling – serve one tonight and freeze one for later!
Tips for Shepherd’s Pot Pie
- For a gluten free version, use a gluten free pie crust.
- Make it traditional Shepherd’s Pie by substituting mashed potatoes on top instead of the pie crust. Bake until mixture is bubbly and potatoes are beginning to brown.
- Substitute ground turkey or lamb for the ground beef if desired.
- Great for freezing! Make the filling, top with raw pie crust, cover and freeze. Then just thaw and bake!
Love Shepherd’s Pie? Prep a week’s worth of Shepherd’s Pie for lunch with these Meal Prep Shepherd’s Pie Bowls.
Shepherd's Pot Pie
- 1 lb . ground sirloin
- 1 tsp olive oil
- 1 large carrot, peeled and diced
- 2 celery stalks, diced
- 1 small onion, diced
- 3 small Yukon Gold potatoes, peeled and diced
- 2 tablespoons flour
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp fresh thyme leaves
- 1 1/2 cups beef broth
- 1 cup frozen peas
- 1 homemade or frozen pie crust
- beaten egg for egg wash
- Preheat oven to 425 degrees. Brown ground beef in a large skillet and drain off fat. Set aside. In the skillet, add the olive oil, carrot, celery, and onion. Cook over medium high heat for 3-4 minutes. Add potatoes and cook for another 3-4 minutes. Stir in the flour and cook for 1 minute.
- Add broth, tomato paste, Worcestershire, garlic, and thyme. Bring to a simmer and cook for another 8-10 minutes. Stir in the peas and ground beef. Transfer mixture to a nine inch pie dish. Place an unrolled pie crust on top of the dish and seal edges. Vent crust by cutting a few small slits using a sharp knife. Brush crust with egg wash. Bake for 22-25 minutes, or until crust is golden brown and filling is bubbly.
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