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Shepherd's Pie

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“Many chefs would argue that this should be called "Cottage Pie" since it calls for beef rather than lamb but I've never heard of it being made without meat! Personally, I think this is an excellent dish, full of flavour Although not included in the original list of ingredients, I tossed in a handful of frozen peas & corn before assembling - leftover veggies could also be used. This recipe was created by Toronto's own Lucy Waverman & published in the Autumn 2007 edition of Food & Drink magazine. Thank you Lucy!”

Ingredients Nutrition


  1. FILLING: Heat oil in a skillet over medium heat; add vegetables & saute until softened, about 4 minutes.
  2. Crumble beef & add to mixture along with garlic, cayenne, thyme and salt & pepper to taste; saute until beef loses its pinkness, about 3 minutes, then drain off excess fat.
  3. Stir in flour & remaining ingredients for the filling; bring to a boil, reduce heat & simmer for 30 to 35 minutes or until the sauce has thickened to the consistency that you prefer.
  4. TOPPING: Cook potatoes in boiling salted water until tender, about 20 minutes; drain well, return to pot & dry off on turned-off burner.
  5. Mash with butter & milk; stir in freshly ground pepper.
  6. ASSEMBLY: Spoon beef mixture into a medium sized baking dish & top with potato mixture.
  7. Bake for 20 to 25 minutes in a preheated 375F oven or until mixture is bubbling.

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