Savory Shepherd'S Pie Recipe

Name: Savory Shepherd'S Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium russet potatoes, peeled and cut in chunks; 1 medium celery root, peeled and cut in chunks (celeriac); 1/2 cup cheddar cheese, grated; 2 tablespoons butter; 1/4 cup milk; 1 lb ground pork; 3 tablespoons butter; 3 large carrots, chopped; 2 medium parsnips, chopped; 1 medium leek, white part chopped; 1 small fennel bulb, chopped; 1 cup frozen peas, thawed; 1/8 cup unbleached all-purpose flour; 1/3 cup sherry wine; 1 cup low sodium chicken broth; 1/2 teaspoon sea salt (to taste); 1 teaspoon fresh ground black pepper (to taste); 1/4 teaspoon ground coriander (to taste); 1/4 teaspoon curry powder (to taste)

Servings: persons

4 medium russet potatoes, peeled and cut in chunks
1 medium celery root, peeled and cut in chunks (celeriac)
1/2 cup cheddar cheese, grated
2 tablespoons butter
1/4 cup milk
1 lb ground pork
3 tablespoons butter
3 large carrots, chopped
2 medium parsnips, chopped
1 medium leek, white part chopped
1 small fennel bulb, chopped
1 cup frozen peas, thawed
1/8 cup unbleached all-purpose flour
1/3 cup sherry wine
1 cup low sodium chicken broth
1/2 teaspoon sea salt (to taste)
1 teaspoon fresh ground black pepper (to taste)
1/4 teaspoon ground coriander (to taste)
1/4 teaspoon curry powder (to taste)

1
Preheat oven to 400u00b0F.
2
Boil potatoes and celery root until just fork tender, drain.
3
Add the milk and 2 tbsp butter and mash until fairly smooth.
4
Brown pork in a medium heavy skillet, remove from pan leaving the juices.
5
In the skillet, add 2-3 tbsp butter to the meat juices and melt.
6
Add the carrots, parsnips, leek, and fennel; cook until tender.
7
Add the flour to the vegetables and stir to coat, cook 2 more minutes.
8
Add the sherry, then the chicken broth.
9
Stir the pork back in, scraping the pan bottom.
10
Remove from heat.
11
In a casserole dish, layer all the pork/veggie mixture, then the peas.
12
Drop the potatoes on in spoonfuls and spread to cover.
13
Dot the top with the remaining 1 tbsp butter.
14
Top with shredded cheese.
15
Bake 30 minutes.

747

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 medium russet potatoes, peeled and cut in chunks, 1 medium celery root, peeled and cut in chunks (celeriac), 1/2 cup cheddar cheese, grated, 2 tablespoons butter, and more.

Yes, Savory Shepherd'S Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Savory Shepherd'S Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions