American Shepherd's Pie With Hash Browns

American shepherd's pie recipe

The Spruce / Peggy Trowbridge Filippone

Prep: 20 mins
Cook: 45 mins
Rest: 15 mins
Total: 80 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
885 Calories
60g Fat
42g Carbs
46g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 885
% Daily Value*
Total Fat 60g 77%
Saturated Fat 26g 131%
Cholesterol 172mg 57%
Sodium 1900mg 83%
Total Carbohydrate 42g 15%
Dietary Fiber 5g 17%
Protein 46g
Calcium 693mg 53%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This cottage pie is an American variation of traditional shepherd's pie that is sure to please any meat and potatoes fan. The ground beef has a naturally rich mushroom gravy, and instead of using mashed potatoes, this recipe uses shredded hash brown potatoes that are combined with a wonderful cheese mixture. Since this dish is made with beef, it's referred to as a cottage pie. For a more authentic shepherd's pie, use ground lamb instead of beef. 

This pie has all the ingredients for a one-dish meal, but you can also pair it up with a tossed green salad or serve some homemade crusty bread to sop up every bit of this delicious pie from your plate. 

Ingredients

  • 1 pound chuck ground beef
  • 8 ounces mushrooms (chopped)
  • 1/2 cup onion (chopped)
  • 2 large cloves garlic (pressed or finely minced)
  • 2 teaspoons kosher salt, divided
  • Black pepper, to taste
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon all-purpose flour
  • 1/2 cup beef broth
  • 1/2 cup heavy cream
  • 1/2 cup peas (frozen)
  • 2 cups hash brown potatoes (frozen or deli-packed, shredded, packed)
  • 1/8 cup chives (chopped)
  • 2 cups finely shredded cheddar cheese, divided
  • 1/4 cup mayonnaise
  • Sweet Hungarian​ paprika, for garnish

Steps to Make It

  1. Gather the ingredients. Preheat oven to 375 F.

  2. Place ground beef, mushrooms, onion, garlic, 1 teaspoon salt, and pepper in a large heavy skillet.

  3. Saute, breaking up ground beef, until the juices have almost evaporated.

  4. Stir in Worcestershire, then flour.

  5. Cook 1 minute, stirring often.

  6. Add beef broth, stirring to combine, then heavy cream.

  7. Simmer until the gravy thickens.

  8. Pour into a glass baking dish.

  9. Let cool slightly, then sprinkle green peas evenly on top of beef.

  10. In a mixing bowl, combine hash brown potatoes, chives, 1 cup of Cheddar cheese, the remaining teaspoon of salt, and mayonnaise.

  11. Spread evenly on top of the beef layer.

  12. Spread the remaining cup of cheddar cheese on top and sprinkle lightly with paprika.

  13. Bake for about 45 minutes until cheese has melted and is slightly browned.

  14. Let rest 15 minutes before serving.

Recipe Variation

  • Use frozen mixed vegetables instead of peas.

How to Store and Freeze

Before putting in the refrigerator or freezer, make sure the pan has cooled to room temperature.

  • Cottage pie keeps in the refrigerator for three to five days. Cover and wrap tightly with plastic wrap or aluminum foil.
  • It can also be frozen by wrapping the pan with aluminum foil or freezer plastic wrap and place in the freezer where it will keep for up to two months. You should always freeze the pie the day you make it.
  • To reheat, if frozen, thaw overnight in the refrigerator before reheating in the oven.

Glass Bakeware Warning

For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while it preheats. Or, allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven preheats.