Savory Shepherd's Pie Is Comforting Goodness

shepherd's pie with mushroom gravy

I hate shepherd's pie. Or I thought I did, until a friend brought an amazing, delicious, "more please" version to a pie party (that’s right, a pie party. Best idea ever). Hers was, she tells me, chock full of butter and salt, which probably had a lot to do with its wonderfulness.

This one is a bit more restrained but sounds just as amazing and would be faboo at a potluck or made ahead and popped in the oven for busy nights. If you have houseguests coming in for the holiday, you could prep it a day or two ahead, bake it, and then set the oven to low so it's warm and ready when they arrive, even if traffic put them behind schedule. And if you use disposable bakeware, you can just toss the pan when you are done and save yourself some stress at a busy time!


Shepherd’s Pie With Mushroom Gravy

Prep Time: 15 minutes Cook Time: 10 minutes Makes: 1 (8-inch) pie

Shepherd’s pie is one of the most comforting dishes you can bring along to family dinner, holiday celebrations, or potlucks. It is sure to be a hit with every crowd, and with Reynold’s disposable bakeware, you can bake, transport, and serve right out of the same pan!


  • 2 large russet potatoes, peeled and diced, OR 2 large sweet potatoes, peeled and diced
  • 4 tablespoons unsalted butter, divided
  • 1/2 cup milk or heavy cream, divided
  • 1 tablespoon kosher salt, divided
  • 1 teaspoon freshly ground black pepper, divided, optional
  • 1 pound ground lamb or beef
  • 1 yellow onion, diced small
  • 2 large carrots, diced small
  • 2 celery stalks, diced small
  • 1 garlic clove, minced
  • 1 cup fresh or frozen, defrosted, green peas
  • 1 cup sliced button or crimini mushrooms
  • 1 tablespoon flour


  1. PLACE the potatoes, or sweet potatoes, in a large saucepot and cover with water. Bring to a boil over medium-high heat, until the potatoes are fork tender, about 8-10 minutes.
  2. DRAIN the potatoes and place back into the pot. Add 2 tablespoons of the butter, 2 tablespoons of the heavy cream, and 1 teaspoon of the salt. Mash with a potato masher, ricer, or electric mixer until smooth and creamy. Set aside.
  3. While the potatoes are boiling, BROWN the ground meat. Place the lamb or beef in a large sauté pan over medium-high heat. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook, stirring and breaking the meat into small chunks, until well browned, about 7 minutes.
  4. PLACE the meat in the Reynolds® Disposable Bakeware and set aside.
  5. WIPE the sauté pan of excess grease, leaving a thin layer just to coat the pan. Add the onions, carrots, celery, and garlic, and sauté until the onions are translucent, about 5 minutes. Season with the remaining 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Add to the bakeware on top of the meat. (You can mix the meat and vegetables together if desired.)
  6. In the same pan, MELT 1 tablespoon of butter, add the mushrooms, and sauté until soft, about 5 minutes. Make a well in the center of the pan, add the remaining 1 tablespoon of butter, sprinkle with the flour, and stir until it is melted and a paste forms.
  7. POUR the remaining milk or heavy cream over the mushrooms and whisk to smooth out any lumps from the butter/flour mixture. Cook until thick, about 2 minutes. Pour all over the top of the meat and vegetables.
  8. SPREAD the mashed potatoes, or sweet potatoes, over the top of the shepherd’s pie, and place in the oven until slightly golden brown and heated through, about 15 minutes.
  9. SERVE directly from the disposable bakeware! 

Reynolds Kitchen Tip: Bake and transport. Serve right out of the pan!

Moms, what is your favorite thing to bring to a potluck?


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