The Beef Pot Pie À La Shepherd’s Pie -

The Beef Pot Pie À La Shepherd’s Pie

The Beef Pot Pie À La Shepherd’s Pie is a comforting, hearty dish that combines the savory elements of a traditional beef pot pie with the crusty, mashed

potato topping reminiscent of Shepherd’s Pie. This fusion creates a unique and satisfying meal that’s perfect for cold nights, family gatherings, or simply when you’re in the mood for something that feels like a warm hug on a plate. Below, we’ll dive into the details of how to prepare this dish, including the ingredients you’ll need, step-by-step preparation instructions, cooking notes, serving suggestions, tips, and nutritional information.



  • 1 onion, finely chopped
  • 1 tablespoon vegetable oil
  • 2 pounds ground lean beef
  • 2 cloves garlic, minced
  • 1/2 cup dry sherry or red wine
  • 1 cup crushed tomatoes
  • 1/2 cup chicken stock
  • 5 teaspoons salt, divided
  • 1 teaspoon sugar
  • 1 teaspoon dry thyme leaves
  • 2 bay leaves
  • 1 tablespoon Worcestershire sauce
  • 1 envelope unflavored gelatin
  • Ground black pepper, to taste
  • Frozen or fresh vegetable mix that includes carrots
  • 2 cups frozen peas
  • 3 1/2 pounds Yukon Gold potatoes or yams or a combination, peeled and cubed
  • 5 tablespoons butter
  • 3/4 teaspoon ground nutmeg
  • Ground white pepper, to taste
  • 1 3/4 cup milk
  • 1 egg, beaten
  • Parmesan cheese, for garnish




Step 1: Begin by preheating your oven to 375°F (190°C). In a large skillet over medium heat, sauté the finely chopped onion in vegetable oil until translucent and slightly golden.

Step 2: Add the ground lean beef and minced garlic to the skillet. Cook until the beef is browned and fully cooked, breaking it apart with a spoon as it cooks.

Step 3: Pour in the dry sherry or red wine to deglaze the pan, scraping up any browned bits from the bottom. Allow the alcohol to reduce by half, which should take about 2-3 minutes.

Step 4: Stir in the crushed tomatoes, chicken stock, 3 teaspoons of salt, sugar, dry thyme leaves, bay leaves, Worcestershire sauce, and a generous pinch of ground black pepper. Simmer the mixture for about 15 minutes until slightly thickened.


Step 5: Sprinkle the unflavored gelatin over the mixture and stir until fully dissolved. This will help the filling set slightly and create a more cohesive pie. Add the vegetable mix and frozen peas, cooking just until the vegetables are warmed through. Remove from heat and discard the bay leaves.

Step 6: For the mashed potato topping, boil the cubed Yukon Gold potatoes or yams in salted water until tender. Drain and return them to the pot.

Step 7: Add butter, the remaining salt (2 teaspoons), ground nutmeg, a pinch of ground white pepper, and milk to the potatoes. Mash until smooth and creamy. Adjust the seasoning to taste.

Step 8: Stir the beaten egg into the mashed potatoes for added richness.

Step 9: Assemble the pie by spreading the beef and vegetable mixture into a large baking dish. Top evenly with the mashed potato mixture, using a fork to create peaks that will brown nicely.

Step 10: Sprinkle the top with Parmesan cheese for a crispy, golden crust. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the edges are bubbling.



Ensure that the mashed potato topping covers the beef mixture completely to prevent the filling from drying out during baking. The peaks and ridges on the mashed potatoes will add texture and visual appeal to the dish.

Serving Suggestions:

Serve the Beef Pot Pie À La Shepherd’s Pie hot, directly from the oven. It pairs wonderfully with a simple green salad or steamed green beans for a complete meal.


  • For a richer filling, you can add a splash of cream to the beef mixture before assembling the pie.
  • If you’re short on time, consider using store-bought mashed potatoes as a convenient alternative for the topping.
  • Personalize the vegetable mix by adding your favorite veggies such as mushrooms, corn, or bell peppers.

Prep Time: 20 minutes

Cooking Time: 55 minutes

Total Time: 1 hour 15 minutes

Nutritional Information:

  • Calories: Approximately 550-650 per serving, depending on the ingredients used.
  • Protein: Roughly 35g per serving.
  • Sodium: Approximately 1500mg per serving, though this can vary based on the salt content of the stock and cheese used.


The Beef Pot Pie À La Shepherd’s Pie is a delightful dish that brings together the best of two comfort food classics. Its rich, savory filling topped with creamy mashed potatoes and a crispy cheese crust makes it a guaranteed crowd-pleaser. Whether for a special occasion or a regular weeknight dinner, this recipe offers warmth, satisfaction, and a touch of culinary creativity. Enjoy the process of making it and the delicious moments of sharing it with your loved ones.

Leave a Comment