This is a recipe for delicious and comforting Shepherd’s Pie in meatball form served over creamy mashed potatoes.   This is a great Irish dish for St. Patrick’s day dinner!

Shepherd’s Pie Meatballs & Mashed Potatoes

Shepherd’s pie is a classic British dish which pretty much everyone I’ve ever met has their own way of making.  I saw this twist on shepherd’s pie and waited about 24 before having to try it out.  It looked THAT good…and ended up tasting as good as it looked so I was very excited.

If you want to get all technical, Shepherds pie is actually made with lamb, if it’s made with beef it is called “cottage pie”.  Good to know, right?  I was actually a little surprised to learn this because if I’ve ever ordered “shepherd’s pie” in a restaurant, it’s always been made with beef.  Such confusion!  But, like I said in my last post featuring the beloved shamrock shake, I’m not Irish and I’m sure everyone who is Irish already knew this.


Shepherd’s pie is one of those recipes that I think just about everyone can get behind.  After all, it’s half mashed potatoes and half hearty beef.  Who wouldn’t love that?  Especially when it is so cold outside we can’t feel our finger tips and just want some good, simple comfort food.   Yup, it’s back to the snow and cold here in Rochester…..but we did have a good run this past weekend with our 65 degree day!  I’m pulling for more of those days in the near future.

These mashed potatoes came out so nice and fluffy, and are deliciously topped with seasoned, baked meatballs, and covered with a beef pan-gravy that was very easy to make.  Last, but not least, some mixed veggies thrown in there.  No side dish was needed here because you have your meat, starch and vegetable all in one dish.  Can’t beat that!

Shepherd’s Pie Meatballs & Mashed Potatoes

Shepherd’s Pie Meatballs & Mashed Potatoes
Serves: 4 servings
  • For the mashed potatoes:
  • 2lbs potatoes (about 2 large potatoes), peeled & chopped
  • ⅓ cup milk (or a little more or less depending on your preferred consistency)
  • 2 Tablespoons butter
  • salt & pepper
  • For the meatballs:
  • 1lb lean ground beef
  • ½ small onion, chopped small
  • 2 garlic cloves, minced
  • 1 egg
  • 1 Tablespoon Worcestershire sauce
  • ½ cup Panko bread crumbs
  • salt & pepper, to taste
  • For the gravy:
  • 2 Tablespoons butter
  • 3 Tablespoons flour
  • 14oz beef broth
  • 1 Tablespoon soy sauce
  • 1 Tablespoon Worcestershire sauce
  • 2 cups frozen vegetable medley
  • pepper
  1. Add potatoes to a large pot of lightly-salted cold water. Bring to a boil then cook until potatoes are tender, but not mushy (or they will get grainy).
  2. Drain then return empty pot to stove over low heat.
  3. Melt butter in milk then season with salt & pepper.
  4. Add drained potatoes then mash until smooth.
  5. Turn off heat then place a lid on top of the pot to keep potatoes warm.
  6. Preheat oven to 400 degrees. Combine meatballs ingredients in a large bowl then mix with hands until just combined.
  7. Divide mixture into quarters then roll four meatballs out of each quarter.
  8. Place meatballs onto a non-stick and sprayed baking sheet then bake for about 20 minutes, or until cooked through (I made 18 smaller-sized meatballs that were done sooner, so make sure to check around 18 minutes).
  9. Meanwhile, melt butter in a large skillet over medium heat then sprinkle in flour and whisk until smooth. Cook until mixture is golden brown, about 2 minutes. then slowly pour in beef broth, whisking constantly. Add soy sauce and worcestershire sauce then switch to a wooden spoon and cook until sauce is thick and bubbly, about 5-7, minutes stirring often. Add frozen vegetables and a generous amount of pepper then cook until vegetables are tender and heated through, about 3-4 minutes.
  10. Scoop mashed potatoes onto plates then top with 4 meatballs and a scoop of gravy and serve.

Recipe source: adapted from