This Dutch Oven Shepherd’s Pie or cottage pie is a classic. It has layers of ground beef, veggies, and cheesy mashed potatoes. Finished with a parmesan butter topping and baked until golden, it is super hearty and decadent.
This shepherd’s pie is the ultimate comfort food dinner with similar flavors to my Red Wine Short Ribs and Dutch Oven Beef Stew.
It is also great if you have leftover Red Skin Mashed Potatoes to use up.
Table of Contents
Why You’ll Love This Recipe
- Cozy comfort food – This recipe is the perfect dinner recipe for winter/cold weather.
- Labor of love – This recipe is not easy by any means. There are multiple components and steps, but it is totally worth it in the end.
- Cheesy potatoes – The potatoes are loaded with cheddar cheese to add another layer of flavor.
- Flavorful meat – The red wine, tomato paste, worcestershire, garlic, and herbs add tons of flavor to ground beef.
- Moist – The beef is simmered in a red wine sauce that stays super moist even after baking. The potatoes are loaded with sour cream and half and half to ensure they do not dry out in the oven. Some recipes are purposely made a little drier but I prefer the casserole a little saucier.
- Feeds a crowd – This recipe makes a large pie loaded with 2 pounds of beef and 3 pounds of potatoes so it is great for a large family or gatherings.
- Great leftover – Shepherd’s pie reheats great in the microwave.
Ingredients & Substitutions
- Ground Beef: Traditionally this dish is made with ground lamb, either can be used in this recipe.
- Dry Red Wine: Any bottle of cabernet sauvignon, merlot, or pinot noir will work. To make this recipe without alcohol, add an additional cup of broth instead of the wine and 1 Tablespoon balsamic vinegar.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Yellow Potatoes: Typically the potatoes in the mash for this dish are peeled. If you are using a ricer, it will catch and remove the peels. If you are using a masher or handheld mixer, I recommend peeling the potatoes. You can also leave the peels on if you prefer that too.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Dutch Oven Shepherd’s Pie
Quick Overview
- Make the meat mixture.
- Make the mashed potatoes.
- Assemble and bake!
Step by Step Instructions
Deglaze the pan with the red wine will help lift all of those flavorful brown bits off the bottom so they infuse the sauce.
Step 1: In a large dutch oven, over medium heat, fry the bacon until most of the fat has rendered. Do not drain the grease.
Step 2: Add the ground beef, salt, and pepper. Sauté until the beef is mostly browned.
Step 3: Add the onion and sauté for 4-5 minutes.
Step 4: Add the tomato paste and cook for 2-3 minutes.
Step 5: Add the garlic, italian seasoning, and flour. Sauté for 2-3 minutes.
Step 6: Deglaze the pan with the red wine, scraping any bits off the bottom.
Warming the cheese helps it to melt into the potatoes seamlessly. If the cheese is not melted enough after adding it to the potatoes, microwave or heat them on the stove setting continuously.
Step 7: Add the beef broth and worcestershire. Bring a light boil and then reduce the heat to low so the mixture is simmering, stirring occasionally while the potatoes cook.
Step 8: In a large pot, add the potatoes. Cover them with water and add a few generous pinches of salt. Cover and heat over high until the water boils. Reduce the heat if needed and continue to boil for about 15 minutes or until the potatoes are fork tender. Drain the water.
Step 9: While the potatoes cook, add the half and half, cheese, sour cream, butter, salt, and pepper to a microwave safe bowl. Microwave in 30 second intervals, stirring after each interval, until the cheese is mostly melted. Set aside. Preheat the oven 375 degrees.
Step 10: Mash the potatoes using a ricer, mixer, or masher. Stir in the warmed cheese mixture. Set aside.
Step 11: Once the meat mixture has thickened and most of the liquid has reduced, stir in the peas, carrots, and corn. Turn off the heat. Spread into an even layer.
Step 12: Spoon the mashed potatoes gently on top of the meat.
Be gentle when adding the potatoes so they do not mix with the meat and remain in two separate layers.
Step 13: Carefully spread them into an even layer using an offset spatula, trying not to mix the meat and the potatoes.
Step 14: Using a fork, draw squiggles across the surface of the potatoes.
Step 15: Combine the melted butter and parmesan in a small bowl. Spoon on top of potatoes. Optional: Sprinkle some flaky salt on top.
Step 16: Bake for about 20-25 minutes or until the edges begin to bubble. Broil for 1-2 minutes, watching closely to brown the top if desired. Let rest for at least 10 minutes before serving.
Recipe Serving Suggestions
One of the things I love about this recipe is that it is a pretty complete meal on its own – meat, potatoes, and veggies all in one. If you want to serve a side dish with it, here is what I recommend:
- Easy Caesar Salad Recipe
- Cornbread Recipe No Buttermilk
- Rustic Bread Recipe
- Balsamic Brussel Sprouts Recipe
- Easy Bacon & Zucchini Fritters
Here are even more ideas of What To Serve With Shepherd’s Pie.
Expert Tips & Variations
- Use bacon. This not only adds richness and smokiness, it adds oil needed to sauté the other ingredients.
- Reduce the meat filling. You want to simmer the ground beef to not only develop flavor but also to reduce the liquid down so it is not too runny for assembling/baking.
- Heat the dairy. This will ensure the cheese melts into the potatoes.
- Be gentle when assembling. You want the meat and potatoes to stay in separate layers.
- Let stand. This is going to allow the pie to cool and continue firming up.
- Make ahead. Follow the recipe as stated through Step 11. Transfer the meat to a cold 9×13 casserole dish. Follow Steps 12-15. Cover and refrigerator overnight. Bake for 35 minutes or until heated through. Since it is cold, you will need to bake it longer than the recipe states.
Recipe FAQs
It should not be soupy. It should be moist and the meat should be a bit saucy, but the layers should stay separate. If you prefer a thicker filling, reduce more of the liquid before baking.
Since this recipe is a little runnier, it is hard to get a clean slice out of the pan, but it tastes much better this way. It might not be as pretty, but taste is more important. Let the casserole rest for at least 10 minutes (and up to 30-35 minutes) before breaking into it to allow it to firm up more.
From my research it should technically be called cottage pie, but most still call it shepherd’s pie in the US.
I like to bake it at 375 degrees. This will allow the potatoes to brown a little. For reheating leftovers, I recommend just microwaving them.
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Dutch Oven Shepherd’s Pie
Ingredients
Meat
- 5 slices bacon
- 2 pounds 90/10 ground beef*
- 1 1/2 teaspoons Morton kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 large yellow onion, diced
- 1/4 cup tomato paste
- 8 cloves garlic, minced
- 1 Tablespoon Italian seasoning
- 1/4 cup all purpose flour
- 1 cup dry red wine*
- 1 1/2 cups beef broth or stock
- 2 Tablespoons worcestershire sauce
- 1 cup frozen peas and carrots
- 3/4 cup canned or frozen corn
Mashed Potatoes
- 3 pounds yukon gold (yellow potatoes), washed & quartered, see notes about peeling*
- 1 cup half and half
- 4 ounce 1 cup sharp cheddar cheese, finely grated
- 3/4 cup full fat sour cream
- 4 Tablespoons unsalted butter
- 1 1/2 teaspoons Morton kosher salt*
- 1/2 teaspoon black pepper
Topping
- 2 Tablespoons melted unsalted butter
- 2 Tablespoons grated parmigiano reggiano
Instructions
- In a large dutch oven, over medium heat, fry the bacon until most of the fat has rendered. Do not drain the grease.
- Add the ground beef, salt, and pepper. Sauté until the beef is mostly browned.
- Add the onion and sauté for 4-5 minutes.
- Add the tomato paste and cook for 2-3 minutes.
- Add the garlic, italian seasoning, and flour. Sauté for 2-3 minutes.
- Deglaze the pan with the red wine, scraping any bits off the bottom.
- Add the beef broth and worcestershire. Bring a light boil and then reduce the heat to low so the mixture is simmering, stirring occasionally while the potatoes cook.
- In a large pot, add the potatoes. Cover them with water and add a few generous pinches of salt. Cover and heat over high until the water boils. Reduce the heat if needed and continue to boil for about 15 minutes or until the potatoes are fork tender. Drain the water.
- While the potatoes cook, add the half and half, cheese, sour cream, butter, salt, and pepper to a microwave safe bowl. Microwave in 30 second intervals, stirring after each interval, until the cheese is mostly melted. Set aside. Preheat the oven 375 degrees.
- Mash the potatoes using a ricer, mixer, or masher. Stir in the warmed cheese mixture. Set aside.
- Once the meat mixture has thickened and most of the liquid has reduced, stir in the peas, carrots, and corn. Turn off the heat. Spread into an even layer.
- Spoon the mashed potatoes gently on top of the meat.
- Carefully spread them into an even layer using an offset spatula, trying not to mix the meat and the potatoes.
- Using a fork, draw squiggles across the surface of the potatoes.
- Combine the melted butter and parmesan in a small bowl. Spoon on top of potatoes. Optional: Sprinkle some flaky salt on top.
- Bake for about 20-25 minutes or until the edges begin to bubble. Broil for 1-2 minutes, watching closely to brown the top if desired. Let rest for at least 10 minutes before serving.
Notes
- Ground Beef: Traditionally this dish is made with ground lamb, either can be used in this recipe.
- Dry Red Wine: Any bottle of cabernet sauvignon, merlot, or pinot noir will work. To make this recipe without alcohol, add an additional cup of broth instead of the wine and 1 Tablespoon balsamic vinegar.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Yellow Potatoes: Typically the potatoes in the mash for this dish are peeled. If you are using a ricer, it will catch and remove the peels. If you are using a masher or handheld mixer, I recommend peeling the potatoes. You can also leave the peels on if you prefer that too.
- Use bacon. This not only adds richness and smokiness, it adds oil needed to sauté the other ingredients.
- Reduce the meat filling. You want to simmer the ground beef to not only develop flavor but also to reduce the liquid down so it is not too runny for assembling/baking.
- Heat the dairy. This will ensure the cheese melts into the potatoes.
- Be gentle when assembling. You want the meat and potatoes to stay in separate layers.
- Let stand. This is going to allow the pie to cool and continue firming up.
- Make ahead. Follow the recipe as stated through Step 11. Transfer the meat to a cold 9×13 casserole dish. Follow Steps 12-15. Cover and refrigerator overnight. Bake for 35 minutes or until heated through. Since it is cold, you will need to bake it longer than the recipe states.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi did anyone drain the beef grease ? I used 90/10 and when I baked it … the grease rose to the top of the potatoes 🙁 I spooned it off to save it but I wanted it to be pretty ?
This is the most delicious thing I have EVER made. Absolutely amazing. And I will admit, I didn’t have the time to make the mashed potatoes part and used instant and it was STILL a banger!! I can only imagine how mind blowing it is with proper mashed potatoes! My partner was thoroughly impressed ? and it makes amazing leftovers.
Awesome! Thank you so much.
I want to try this recipe. Looks great. I’m confused about the amount of sharp cheddar required. Recipe says 4 ounces 1 cup. Is it calling for one cup, 8 ounces, or a half cup, 4 ounces?
Hi! You need one cup of shredded cheddar cheese which weighs 4 ounces (not 8 ounces). 1 cup only equals 8 fl oz when referring to volume not weight. Hope that makes sense!
The Yukon Gold potatoes make the perfect, cheesy potato topping for shepherd’s pie, I’d only used Russet potatoes in the past. Yukons are better. Great call! The Italian seasoning adds just the right touch. This is a delicious recipe!