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September 26, 2018 102 Comments

Shepherd’s Pie

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A rich gravy with ground beef and vegetables topped with ultra creamy mashed potatoes. The ultimate comfort food: Shepherd’s Pie!

Up close shot of a spoon with a scoop of Shepherd's Pie casserole

Shepherd’s Pie

Growing up, my family had a tradition of big Sunday dinners. Nearly every Sunday we’d go to our grandparents house for some kind of pot roast or ground beef dish, mashed potatoes, and lots of sides. Whenever it was my parent’s turn to make the roast and potatoes, they’d make extra which my mom would refashion into a shepherd’s pie for Monday night dinner. It was one of the most frequent meals we had growing up and luckily, everyone loved it!

I was talking to one of my sisters recently about mom’s famous shepherd’s pie and realized I’d never really made it for my own family.  Since making it a few times for my boys, we’ve decided this shepherd’s pie needs to show up frequently on our dinner table.

Side by side photos of the process of making Shepherd's Pie

What is Shepherd’s Pie?

First of all, this meal is not technically a true “Shepherd’s Pie”! A true shepherd’s pie originates from England and is traditionally made with ground lamb. However, since in the states, ground beef is eaten more than lamb, this meal is usually referred to as a shepherd’s pie. (In England and other parts of the world, they’d call this ground beef version a “cottage pie” and the lamb version “shepherd’s pie.”)

Although the name might be a bit different, a shepherd’s pie is essentially a casserole with cooked meat and vegetables in a flavorful gravy, topped with creamy mashed potatoes, and sometimes cheese. This casserole gets baked in the oven until the the mashed potatoes are golden and slightly crispy on top.

Shepherd’s pie is a great way to repurpose a big meal (or holiday leftovers) into an equally delicious dinner! While I’m sharing ground beef in this recipe today, my mom often made shepherd’s pie with leftover pot roast which you can certainly do.

Overhead photo of the filling that makes the base of the Shepherd's Pie

How to make Shepherd’s Pie

Because shepherd’s pie is often made up of leftovers, it is one of the easiest and quickest meals to make! Here’s how to make it in a few quick steps:

  • Prepare your meat base: Add sauce or gravy and vegetables to your meat. This creates the base of our shepherd’s pie. The wonderful thing about shepherd’s pie is that you can always change the veggies, sauce, and meat that you use. While I’ve included my favorite version of shepherd’s pie here, you should feel free to try your own variations using the veggies or meat you have on hand – just make sure you keep to the recipe’s ratio of meat and veggies.
  • Add the potatoes: Once the meat and veggie base is prepared, you can add the mashed potatoes on top. After you add the mashed potatoes on top, use a fork to add texture to my potatoes. This will give you plenty of crispy potatoes bites after you’ve baked the pie. Alternatively, you can add cheese to the top of your shepherd’s pie. When adding cheese, prepare it first without cheese and then remove the pie 3-5 minutes early, add shredded cheese, and return to the oven until cheese is melted.
  • Cooking shepherd’s pie: Because all of the components are already cooked, this meal cooks relatively quickly. The pie should cook until the potatoes are golden brown and the edges are bubbling – approximately 25-30 minutes at 350 degrees Fahrenheit.

Side by side photos (overhead) of Shepherd's Pie right before and right after baking

Yummy side dishes

Because shepherd’s pie is a heavier dish that already includes meat, potatoes, and vegetables, I would recommend a lighter salad to go with it. Here are a few of my favorite sides:

  • Winter Fruit Salad
  • Candied Pecan and Pear Salad
  • Candied Almond and Mandarin Salad
  • Pomegranate Orange Salad
  • Beet and Goat Cheese Salad

Preparing ahead

  • Shepherd’s pie is a great dish to prepare ahead of time. Make it the night before or the morning of, store it covered in the fridge, and then bake it when you’re ready to eat!
  • After your shepherd’s pie is cooked, you can store typically it for an additional 3-5 days, covered in the fridge. You may need to adjust that storage time depending on whether you used fresh ingredients or leftovers. If using leftover meat, remember that meat should not be stored for more than five days from when it was originally cooked, NOT from when the pie was made!
  • You can freeze this Shepherd’s Pie! After cooking the pie cover it tightly and you can freeze it for up to two months. Cook the frozen pie at 350 degrees Fahrenheit for an hour before enjoying.

Up close overhead shot of a plate of Shepherd's Pie

More Comfort Food:

  • Crockpot Chili
  • Steak Marinade
  • Crockpot Pot Roast
  • Crockpot White Chicken Chili
5 from 34 votes
Print
Shepherd's Pie
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 

A rich gravy with ground beef and vegetables topped with ultra creamy mashed potatoes. The ultimate comfort food: Shepherd's Pie!

Course: Dinner
Cuisine: American
Keyword: shepherd's pie
Servings: 6 -8 servings
Calories: 445 kcal
Author: Chelsea
Ingredients
  • 2 tablespoons olive oil, separated
  • 2 garlic cloves, minced
  • 2 cups mirepoix (mix of carrots, onion, & celery), finely chopped (I chop 1 small yellow onion, 1 celery rib, & 1 carrot to get 2 cups)
  • 1.2 pounds ground chuck round
  • 1/4 cup white flour
  • 1/2 cup frozen sweet peas or corn
  • 1 can (14.5 ounces) fire-roasted diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 1 and 3/4 cups beef stock (low sodium) (can use low sodium beef broth)
  • 1/2 cup 100% grape juice
  • 1 beef bouillon cube
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 3 bay leaves, separated
Topping
  • 2 and 1/2 pounds potatoes (I use an equal mix of Yukon Gold and Russet; if just using one use Yukon Gold)
  • 1/2 cup heavy cream
  • 1/2 cup sour cream (can use fat free)
  • 6 tablespoons unsalted butter
  • Fine sea salt and freshly cracked pepper
  • Optional: fresh parsley or fresh thyme, for topping
Instructions
  1. Pour 1 and 1/2 tablespoons olive oil in a large (oven-safe to save a dish!) skillet over medium high heat. Add garlic cloves and finely chopped onion and cook, stirring frequently for about 1 minute. Add the finely chopped carrots and celery and cook for another 2-3 minutes or until veggies are softened.

  2. Increase heat to high and add in the beef. Cook, breaking up the beef, until browned through. If there is excessive grease, drain off that additional fat. Add in the flour and cook an additional minute to cook off the flour taste. Reduce heat to medium-high and add in the frozen peas or corn, can of diced tomatoes, tomato paste, beef stock, grape juice, beef bouillon cube, Worcestershire sauce, dried thyme, and 2 bay leaves. 

  3. Bring this mixture to a simmer then reduce heat to medium and bring the mixture to a rapid simmer. Cook for 25-35 minutes at medium heat, stirring every 5 or so minutes, until you have a good thickened gravy. Remove from heat, cover, and refrigerate until ready to bake. (I like making in the morning and assembling before dinner). If making immediately, place in the fridge until potatoes are done (you want the mixture to chill for as long as possible so the layers stay separate when baking, 15-20 minutes at a minimum) 🙂 If you didn't prepare in an oven-safe skillet, transfer to a 2 quart oven-safe dish.

  4. Preheat the oven to 350 degrees F. Peel and then cube the potatoes into golf-ball sized pieces. Place in a strainer and rinse under cold water until the water rinsing through comes out clear. Place in a large pot and cover with cold water. Add 1 tablespoon fine sea salt and 1 bay leaf, stir, and bring to a boil. Reduce to a simmer until the potatoes are fork-tender; about 15-20 minutes. When a potato can easily be pierced, drain the potatoes in a strainer and make sure you get rid of ALL the extra moisture. Let them dry for about 3 minutes. Discard the bay leaf.

  5. While the potatoes are drying in the strainer, add the heavy cream, sour cream, and butter to the pot. Melt on low heat and stir to combine. While potatoes are still hot, put them through a ricer and add right on top of the butter/sour cream mixture. Stir with a wooden spoon until smooth. Season to taste with salt and pepper (I use about 1/2 teaspoon salt and 1/4 teaspoon pepper). Cover and place in the fridge until ready to assemble pie! OR add these mashed potatoes to top the pie in an even layer.

  6. Use a fork to add marks into the surface of the potatoes. Drizzle with remaining 1/2 tablespoon olive oil. 

  7. Bake in preheated oven for 25-30 minutes or until the potatoes are golden brown and the edges are bubbling. Broil for 1-2 minutes on high to get the very tops of the potatoes crispy! Remove from heat and garnish with fresh thyme or fresh parsley as desired. Serve hot 🙂

Recipe Video

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The ultimate BEST EVER Shepherd's Pie! A delicious and simple dinner! via chelseasmessyapron.com #shepherd #pie #dinner #casserole #easy #quick #holiday #leftover #leftovers #beef #gravy #vegetables #healthy #potatoes #mashed #kidfriendly
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Filed Under: Beef Tagged With: ground beef, Stove/Oven

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Reader Interactions

Comments

  1. C Frost says

    September 27, 2018 at 2:23 pm

    Sounds delicious! Would it be okay to just use more beef broth rather than the grace juice?

    Reply
    • chelseamessyapron says

      October 1, 2018 at 10:09 am

      Thank you! We love this! Yes that will work great 🙂

      Reply
    • Lori LaDart says

      May 27, 2019 at 2:24 pm

      5 stars
      I substituted red cooking wine, instead of grape juice. I’m sure the tastes are very similar. Amazing recipe. Thank you.

      Reply
      • chelseamessyapron says

        May 28, 2019 at 10:51 am

        YUMM!! So glad you enjoyed! Thanks! 🙂

        Reply
  2. Sabrina says

    September 27, 2018 at 7:35 pm

    5 stars
    wow, this screams savory and perfect time of year for this and a nice change to the usual pot roast, etc., a nice “import” from across the pond too, thank you!

    Reply
  3. Aileen says

    October 4, 2018 at 2:13 pm

    Looks yummy, I will try it soon!

    You’re right that shepherd’s pie is made with lamb. When it’s made with beef then it’s called Cottage pie. Strange how many people around the world love these pies, but don’t know the naming differences. ?

    Reply
    • Knight says

      November 16, 2018 at 2:02 pm

      Can I use Lamb instead of beef?

      Reply
      • chelseamessyapron says

        November 16, 2018 at 3:21 pm

        Yes, definitely! 🙂

        Reply
  4. Karyn says

    November 4, 2018 at 10:39 am

    5 stars
    This looks delicious! Can I substitute red wine for the grape juice?

    Reply
    • chelseamessyapron says

      November 4, 2018 at 11:01 am

      Yes absolutely! 🙂

      Reply
  5. Emmi says

    November 12, 2018 at 2:33 pm

    5 stars
    As I sit here eating this recipe, I have to compliment the creator. It’s something extremely yummy and comforting. I used a 12” cast iron skillet to make this dish, this time around. 3 large Idaho potatoes. The meat mixture seemed very liquidity even after cooking 30 minutes stovetop and in the oven for another 30 minutes. The layer of potatoes for me was very thin maybe 1/4 inch. I used drained canned peas and canned corn, recommendation that. Can never have too many veggies.
    I am going to make this again.
    I will use 1 lbs 80/20 ground beef and 1 lbs ground lamb for a more authentic flavor profile. 1 extra carrot and 1 celery stick. Use a large Dutch oven. And 4-5 large Idaho potatoes. For a thicker mash potato topping. I will include fresh chopped chives in the mash potatoes as well.

    Reply
    • chelseamessyapron says

      November 20, 2018 at 8:42 am

      Glad you enjoyed it Emmi! 🙂

      Reply
  6. Amanda says

    November 25, 2018 at 6:02 pm

    I can’t help but fell I did something wrong mine is really thick not a liquidy ad the picture and more of a red then a brown color I did all the measurements right I don’t really know where I went wrong

    Reply
    • chelseamessyapron says

      November 29, 2018 at 10:08 am

      Did you simmer the mixture too long? Any recipe substitutions? It will be more brown with all beef broth/stock if you opt to use that instead of wine/juice.

      Reply
  7. stephanie says

    December 7, 2018 at 2:32 pm

    Do you use white or purple grape juice in your recipe? Thanks

    Reply
    • chelseamessyapron says

      December 7, 2018 at 3:44 pm

      Purple grape juice 🙂

      Reply
  8. Wendy Mantooth says

    December 19, 2018 at 6:03 pm

    5 stars
    This recipe is absolutely delicious..will make it again and again! So yummy!

    Reply
    • chelseamessyapron says

      December 21, 2018 at 9:23 am

      Yayyy!! I’m so glad you loved it! Thanks Wendy! 🙂

      Reply
      • David says

        August 25, 2019 at 12:10 pm

        5 stars
        I made this with a few substitutes.
        I used chicken broth instead and i didn’t have grape juice so i used water and extra chicken bouyang and instead of using olive oil i used bacon fat. Came out extraordinary thank you for sharing

        Reply
        • Olivia Mendenhall says

          August 28, 2019 at 8:56 am

          Yay!! Soo glad you enjoyed and were able to work with what you have 🙂 Thanks for your comment!

          Reply
  9. priyanka says

    December 31, 2018 at 9:05 pm

    Wow this looks delicious! Can’t wait to try it.

    Thank you for the great recipe!
    Have a great day.
    Priyanka

    Reply
  10. Kristin says

    January 13, 2019 at 11:17 am

    5 stars
    Great recipe! I was going to use lamb but my grocery store was out of ground lamb. So I used beef. I also used red wine instead of grape juice and added it after I added the flour. To deglaze the pan and cook off some of the alcohol. Delicious!

    Reply
    • chelseamessyapron says

      January 18, 2019 at 9:27 am

      Yay! so glad you were able to. make this work! Thanks Kristin!:)

      Reply
  11. Trevor N. says

    January 21, 2019 at 10:18 am

    I made this recipe last week and my family loved it. I omitted the grape juice and added a little more broth. The prep and cooking time is not even close. Between chopping vegetables, making the meat base, cooling the base, preparing the mashed potatoes, assembly, and cooking, this took me over 2 hours to prepare. Great recipe, but give yourself more time than the instructions state.

    Reply
  12. Anne says

    January 29, 2019 at 5:16 pm

    5 stars
    I made this recipe using Burgundy instead of grape juice. WOW. Replaced the mashed potatoes with premade mashed potatoes from the grocery (I know, I know…). And it still worked beautifully. Topped with grated cheese. My husband went back for seconds, which is rare.

    Reply
    • chelseamessyapron says

      February 1, 2019 at 3:51 pm

      Yayyy!! I’m so happy to hear this! 🙂 Thanks Anne!

      Reply
  13. Kelly says

    February 6, 2019 at 3:55 am

    5 stars
    Wow! So good! I made this for my family and we all loved it. Kids went back for seconds and requested that I make it again soon. ? I was also pleasantly surprised at the delicious new flavors that resulted from pantry staples. And while it took longer to make than my standard weeknight supper, it was easy. Thanks for a great recipe!

    Reply
    • chelseamessyapron says

      February 13, 2019 at 7:16 am

      Yay!! I’m so glad you guys all enjoyed! Thanks so much for sharing Kelly! 🙂

      Reply
  14. Jane says

    February 10, 2019 at 6:52 pm

    5 stars
    This recipe is really a delicious comfort food. I usually use a shepherd’s pie seasoning mix. This was my first try making it from scratch. This is so much better. The only change that I made was using red wine instead of grape juice. I did simmer it for 35 minutes to thicken and stirred frequently to keep from sticking. I made the meat mixture one day. Then put it together with the mashed potatoes the next day. Another great recipe. Thanks Chelsea!

    Reply
  15. Ginny says

    February 17, 2019 at 2:04 pm

    About to make this, I am using both ground beef and ground lamb is that okay and using grape juice?

    Reply
    • chelseamessyapron says

      February 17, 2019 at 6:17 pm

      Sounds great! 🙂 Enjoy!

      Reply
  16. Heidi says

    February 18, 2019 at 8:46 pm

    5 stars
    OMG. This is SO DELICIOUS. I have made shepherd’s pie before and it was bland and blah. This recipe is … wow. I actually made cauliflower mash with two heads, and all frozen veggies. I also used Pinot Noir instead of grape juice ?

    Reply
    • chelseamessyapron says

      February 22, 2019 at 9:38 am

      That sounds amazing with a cauliflower mash! I’m so glad you enjoyed!! Thanks so much Heidi! 🙂

      Reply
  17. Molly says

    February 26, 2019 at 7:09 pm

    Made this tonight-excellent! Any ideas of how to transition this to a make ahead freezer meal?

    Reply
  18. Godliver says

    March 5, 2019 at 5:34 am

    Yummy

    Reply
  19. Celeste says

    March 14, 2019 at 1:03 pm

    5 stars
    INSANELY good! Best I’ve ever had and I’ve had a lot of shepherd’s pie in my day 🙂

    Reply
  20. Miciah says

    March 17, 2019 at 7:37 pm

    Making this currently. Subbed a local hard cider for the grape juice, added a bit more seasoning, and a dash of balsamic vinegar (while browning the meat). My supermarket actually had lamb this week, so I’m using that instead of beef. Currently at the simmering stage and my house smells amazing. Dinner is gonna be late tonight (prep too a lot longer than I thought for whatever reason) but it’s definitely going to be worth the wait.

    Reply
    • Miciah says

      March 17, 2019 at 7:38 pm

      5 stars
      So busy cooking I forgot to leave 5 stars!!

      Reply
    • chelseamessyapron says

      March 19, 2019 at 2:35 pm

      This is the best part about Shepherd’s pie, you can personalize it so easily and it’s still delicious! I’m sooo glad you enjoyed! Thanks Miciah!:)

      Reply
  21. Bobbie Jo Lanham says

    March 18, 2019 at 3:24 pm

    5 stars
    This came out amazing and was gobbled up quickly! There was lots left. Thank you.

    Reply
    • chelseamessyapron says

      March 18, 2019 at 3:38 pm

      So happy it was enjoyed 🙂 Thanks for the comment Bobbie! 🙂

      Reply
    • Amy says

      September 18, 2019 at 1:02 pm

      I made this for the first time. Never made this dish before so I didnt really know what to expect. It was really good. Everyone loved it. The only thing I would change is that I would use twice as much peas and carrots. It definitely needed more veggies. Besides that it was perfect!

      Reply
  22. Little Bright Feather says

    March 18, 2019 at 7:06 pm

    It’s so faded here I couldn’t see where to post. Just wondered where the link is for the video. No link is there.

    Reply
    • chelseamessyapron says

      March 18, 2019 at 7:19 pm

      The video should play in the middle of the post 🙂 Otherwise, here is another place to view it: https://youtu.be/m4WHGJiX6yE

      Reply
      • Karen says

        August 24, 2019 at 5:31 pm

        Just wondering what size pan/pot/baking dish I should be using??

        Reply
        • Chelsea Lords says

          August 30, 2019 at 3:22 pm

          6 cup capacity; 1.5 to 2 quart size

          Reply
  23. Jo says

    March 31, 2019 at 8:16 am

    I always thought Shepherd’s Pie was an English dish, not American.

    Reply
    • chelseamessyapron says

      March 31, 2019 at 8:33 am

      Yep! 🙂

      Reply
  24. Jeanne says

    March 31, 2019 at 7:25 pm

    5 stars
    This was the best shepherd’s pie I’ve ever made, and I’ve tried a number of different recipes. Thanks! The depth of flavor was incredible

    Reply
    • chelseamessyapron says

      April 3, 2019 at 1:38 pm

      Ahh I am so happy to hear this! Thank you so much Jeanne! 🙂

      Reply
  25. kellie says

    April 21, 2019 at 6:39 pm

    5 stars
    I love love this recipe! I used cran-raspberry juice so delicious!

    Reply
    • chelseamessyapron says

      April 22, 2019 at 10:10 am

      Ahh i’m so happy to hear! And cran-raspberry juice sounds awesome. Thanks so much Kellie! 🙂

      Reply
  26. Mary says

    April 29, 2019 at 11:23 pm

    Meat and veggie mixture was great, thickened up nicely, I added a half cup more veggies. The amount of potatoes seemed half of what it should be (it was a very thin layer) at least to my liking. Next time more potatoes. Great tasting recipe though!

    Reply
    • chelseamessyapron says

      May 7, 2019 at 2:32 pm

      Thanks Mary! 🙂

      Reply
  27. Kimberly says

    May 13, 2019 at 10:23 am

    5 stars
    I love a good shepherd’s pie and this is absolutely DELICIOUS!!

    Reply
    • chelseamessyapron says

      May 13, 2019 at 10:27 am

      Thank you so much Kimberly! 🙂

      Reply
  28. Ashley F says

    May 13, 2019 at 10:40 am

    5 stars
    This is one of my favorite comfort foods! It turns out perfectly every time!

    Reply
    • chelseamessyapron says

      May 13, 2019 at 10:41 am

      So happy to hear it! Thank you Ashley 🙂

      Reply
  29. Allyson says

    May 13, 2019 at 11:07 am

    5 stars
    I love this ultimate comfort food! YUM!!!!

    Reply
    • chelseamessyapron says

      May 13, 2019 at 12:03 pm

      Thanks so much! It seriously is the best comfort food! 🙂

      Reply
  30. Andie says

    May 13, 2019 at 11:56 am

    5 stars
    I love Shepards’s Pie but I have never attempted making it! – I need to! This recipe looks so yummy!

    Reply
    • chelseamessyapron says

      May 13, 2019 at 12:03 pm

      Thanks so much! You’ll love it!

      Reply
  31. Liz says

    May 15, 2019 at 9:46 am

    5 stars
    Such a classic! My family will love this Shepherd’s Pie!

    Reply
    • chelseamessyapron says

      May 15, 2019 at 10:08 am

      Thanks Liz! 🙂

      Reply
  32. Erin says

    May 15, 2019 at 10:59 am

    5 stars
    This is total comfort food – my family loves shepherds pie!

    Reply
    • chelseamessyapron says

      May 15, 2019 at 12:03 pm

      Thanks!! It really is the best comfort food!

      Reply
  33. Jen says

    May 15, 2019 at 11:52 am

    5 stars
    The weather turned rainy and chilly today so this looks like the perfect dinner. Sounds delicious!

    Reply
    • chelseamessyapron says

      May 15, 2019 at 12:03 pm

      Ahh the perfect rainy day dish! Thanks for your comment! 🙂

      Reply
  34. Laura Reese says

    May 15, 2019 at 12:59 pm

    5 stars
    Perfect comfort food. This recipe looks amazing.

    Reply
    • chelseamessyapron says

      May 16, 2019 at 8:56 am

      Thanks Laura! 🙂

      Reply
  35. Steph says

    May 15, 2019 at 4:19 pm

    5 stars
    Such a delicious recipe! This is my all time favorite comfort food!

    Reply
    • chelseamessyapron says

      May 16, 2019 at 8:56 am

      Thanks Steph! 🙂

      Reply
  36. Sanchez says

    May 16, 2019 at 8:41 am

    5 stars
    I don’t like potatoes very much, but I really like beef, I replaced potatoes with sweet potatoes and the result is great food. My husband is quite fond of this recipe, just a little change to suit my family’s taste.
    Thanks for your recipe!

    Reply
    • chelseamessyapron says

      May 16, 2019 at 8:55 am

      You’re so welcome! Glad you enjoyed this recipe! 🙂

      Reply
  37. Christina says

    June 19, 2019 at 3:45 pm

    Followed your recipe to the T. So delicious! Now one of my favorite recipes!
    Thank you!!

    Reply
    • Chelsea Lords says

      June 19, 2019 at 4:00 pm

      I am sooo happy to hear this! Thanks so much!! 🙂

      Reply
  38. Emily says

    July 10, 2019 at 10:34 am

    5 stars
    Seriously fantastic recipe! Excellent flavor! I substituted sherry for the grape juice. Picky husband couldn’t think of a way to improve it!

    Reply
    • Olivia Mendenhall says

      July 15, 2019 at 9:27 am

      Ahh I am sooo happy to hear this! Thanks so much for your comment! 🙂

      Reply
  39. Ashley says

    July 17, 2019 at 10:07 pm

    Making this right now. Can’t wait!

    Reply
    • Chelsea Lords says

      July 17, 2019 at 10:10 pm

      Hope you love it! 🙂

      Reply
      • Ashley says

        July 17, 2019 at 11:35 pm

        I think I put too much olive oil on top and forgot to crush the bullion cube…oops

        Reply
        • Chelsea Lords says

          July 18, 2019 at 10:10 am

          How did it turn out?!

          Reply
  40. Nancy Perine says

    July 20, 2019 at 2:45 am

    5 stars
    Hi Chelsea! I had so much fun cruising around your website/blog. Your recipe for Shepherd’s Pie caught my eye. I had just about everything on hand, except for the grape juice. Grape juice? I couldn’t even imagine that in a Shepherd’s Pie. But .. I trotted on over to our friendly grocery store just a couple blocks away and picked up the grape juice. Amazing! This recipe was absolutely yummy!! Thank you so much for sharing. I’ll be back!

    Reply
    • Olivia Mendenhall says

      July 23, 2019 at 9:45 am

      Yay!! I’m soo happy you enjoyed this!! Thanks so much for your comment! 🙂

      Reply
      • Lynnita says

        September 21, 2019 at 7:42 am

        What is the purpose of the grape juice? And did you use regular or Concord grape juice?

        Reply
        • Chelsea Lords says

          September 21, 2019 at 8:14 am

          Depth of flavor! 100% concord grape juice. Enjoy!

          Reply
  41. Aaron says

    August 16, 2019 at 5:22 pm

    5 stars
    Wonderful meal, probably the best one to date. I am going to try skme of the other ones for the kiddos. Thanks again!!!

    Reply
    • Chelsea Lords says

      August 19, 2019 at 9:32 am

      Yayyy!! I am sooo happy to hear this!! Thanks for your comment! 🙂

      Reply
  42. Kelsey Cole says

    September 23, 2019 at 7:15 pm

    5 stars
    I changed many things about this recipe (only because I was working with food I received from a food pantry.) This recipe is the perfect guideline for making a great cottage pie. I only had instant potatoes, three cans of mixed veggie tables, amino acids, ground beef, garlic cloves, rosemary. Turned out amazing. Even had a neighbour ask for a go bowl.

    Reply
    • Chelsea Lords says

      September 24, 2019 at 1:06 pm

      So happy it turned out amazing! Thanks so much for the comment Kelsey 🙂

      Reply
  43. Sophie Anderson says

    October 22, 2019 at 7:56 pm

    5 stars
    I followed the recipe with the slight twist of doing 50/50 sweet potato and ordinary potato. It looked lovely and tasted delicious and filled us all up very comfortably!

    Reply
    • Chelsea Lords says

      October 22, 2019 at 7:57 pm

      Oh that sounds amazing!! 🙂 I’ll have to try that next time 🙂 Thanks for the comment and review 🙂

      Reply
  44. siobhan says

    October 23, 2019 at 5:10 pm

    It was edible, and people enjoyed it. Though, it was SWEET. Too sweet. I would leave out the grape juice and tomatoes, double up on peas.

    Reply
    • Chelsea Lords says

      October 24, 2019 at 8:30 am

      Thanks for the feedback Siobhan!

      Reply
  45. krystal says

    October 24, 2019 at 4:16 pm

    Can you please send me a bowl of yours please and thank you.

    Reply
  46. Robert says

    October 27, 2019 at 3:07 pm

    5 stars
    Just made this last night and it was amazing… I did alter it slightly as I tend to like it a little spicy. I used wine (cabernet) instead of grape juice. and added Smoked Tabasco and a little black pepper…perfect.

    Reply
    • Chelsea Lords says

      October 28, 2019 at 7:24 am

      Sounds delicious! Thanks for the comment and review Robert!

      Reply
  47. Julia G says

    November 10, 2019 at 7:38 am

    5 stars
    Love this recipe. I forgot to buy grape juice, so I used some white wine that I had open and finely chopped some dried apricots for similar depth of flavor (my stew go to). Made one to take to family and small one for here. Can’t. Stop. Eating, It. Thank you.

    Reply
    • Chelsea Lords says

      November 26, 2019 at 10:30 am

      I am seriously sooo happy to hear this!! Thank you for your kind comment! 🙂

      Reply
  48. Kellie says

    November 17, 2019 at 4:15 pm

    5 stars
    I love love this recipe. It’s just me and my boyfriend so this is way too much food but I always forget to cut it in half. So….leftovers!!

    Reply
    • Chelsea Lords says

      November 18, 2019 at 1:18 pm

      Leftover Shepherd’s pie is the best! 🙂 Thanks for the comment!

      Reply
  49. Joseph says

    December 4, 2019 at 5:40 pm

    How would you determine an amount to sub Instant Potatoes for the 2 1/2 lbs Yukons ?

    Reply

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Welcome to my kitchen! Here you'll find my family's favorite recipes my two little boys and I have created together. Read More →

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