Ina Garten Shepherd’s Pie

It wasn’t fancy. It wasn’t fast. But when I spooned into that first bite of Ina’s shepherd’s pie—fluffy potatoes over deeply flavored beef—I knew I’d found my new cold-weather ritual. The kind of meal that quiets a table.

Here’s how I made it even better: a buttery mash with Parmesan, a rich tomato-worcestershire base, and just enough rosemary to make the whole kitchen smell like home.

Why This Recipe Actually Works

Most shepherd’s pies miss on texture—but this one balances it beautifully.

• The filling is thick but never dry, thanks to tomato paste and beef broth.
• The mashed potatoes include Parmesan, which gives the top just a whisper of nutty saltiness.
• And baking it uncovered allows the top to brown while the inside stays saucy.

My Ingredient Notes

For the Filling:

• Ground beef or lamb (1 lb) – Lamb is traditional, but I love the cleaner flavor of 90% lean beef.
• Onion (1 cup) – Chopped finely so it melts into the base.
• Worcestershire (1 tbsp) – Don’t skip it. Adds instant depth.
• Garlic (2 cloves) – I grate mine in so it blends smoothly.
• Flour + tomato paste (2 tbsp each) – This duo thickens the filling and brings richness.
• Frozen peas, carrots, corn (1½ cups total) – Use what you have. I prefer petite peas and diced carrots.
• Beef broth (1 cup) – I use low sodium and adjust the salt.

For the Potato Topping:

• Russet potatoes (1½–2 lb) – High-starch, perfect for fluffy mash.
• Butter (8 tbsp) – Yes, the full stick. Ina wouldn’t skimp.
• Half & half (⅓ cup) – Creamier than milk, not as heavy as cream.
• Garlic powder (½ tsp) – Subtle, savory lift.
• Parmesan (¼ cup) – Stirred in at the end—it adds body and flavor.

Smart Swaps I’ve Actually Tried

• Sweet potato mash – Worked beautifully. Just skip the Parmesan and add a dash of cinnamon.
• Ground turkey instead of beef – Still satisfying, just go heavier on seasoning.
• Add mushrooms – Sautéed and stirred into the beef makes it meatier and deeper.

What I’d Do Differently

What Went Wrong	Why It Happens	How to Fix It
Watery filling	Didn’t simmer long enough	Let the mixture reduce before baking
Potato top sank	Filling was too hot and loose	Cool meat base slightly before topping
No browning on top	Skipped final broil	Broil 2–3 mins for golden peaks

How to Make Ina Garten’s Shepherd’s Pie

1. Cook the filling.
Heat olive oil in a skillet. Sauté onions until soft. Add beef and break it up. Season with herbs, salt, pepper. Stir in garlic, Worcestershire, tomato paste, and flour. Add broth, veggies, and simmer 5 minutes until thickened.

2. Make the mashed potatoes.
Boil cubed potatoes in salted water until fork-tender. Drain, return to pot. Mash with butter, half & half, garlic powder, salt, pepper, and Parmesan until creamy.

3. Assemble.
Spread the meat mixture into a 9×9″ or 7×11″ dish. Top with mashed potatoes, smoothing into an even layer.

4. Bake at 400°F for 25–30 minutes.
Optional: broil the top for 2 minutes at the end for golden peaks. Let rest 15 minutes before serving.

Tiny Habits, Better Results

• Spread the potatoes all the way to the edge—this seals in the filling while it bakes.
• Warm the half & half before adding—it blends into the potatoes more easily.
• Use a fork to “rake” the top of the mash before baking—it creates beautiful texture once golden.

How I Store It

• Fridge: Keeps 3 days, tightly covered.
• Freezer: Cool completely, then wrap and freeze up to 3 months.
• To reheat: 350°F oven, covered with foil, 20–25 minutes. Or microwave individual portions.

Before You Make It…

Can I make it ahead?
Yes. Assemble the whole dish, cover, and refrigerate up to 24 hours. Bake just before serving.

Can I double it?
Definitely—use a 9×13” dish and add 10–15 minutes to bake time.

Is it still Shepherd’s Pie if I use beef?
Technically, that’s a Cottage Pie. But Ina’s version—and mine—uses the name interchangeably.

Try More Recipes:

• Ina Garten Cottage Pie
• Barefoot Contessa Beef Braciole
• Ina Garten German Potato Salad