This Dutch oven shepherd’s pie recipe is a hearty dinner with onions, carrots, zucchini, celery, ground beef, and topped with whipped potatoes. A cozy take on this classic comfort food dish – perfect for cooking up in your Dutch oven.
Make this for a cozy fall or winter meal, the whole family will love it! Serve this shepherd’s pie with a big chopped salad or garlic knots, and you have a fantastic and complete meal.
This Dutch Oven shepherd’s pie has been my go-to recipe for many years. I remember making this 15 or so years ago for my family, and they still request that I make it when I am back home. It’s rich, creamy, smokey, flavorful, and best of all – packed with tons of veggies!
While you can make shepherd’s pie in many different pots and pans, our Dutch oven is definitely the preferred vessel. Once you spread the mashed potatoes over the top, you can place the whole pot in the oven and set to broil. You’ll get a nice char on the top of the potato peaks which adds to the ambiance of this cozy dish.
This Dutch oven Shepherd’s Pie Recipe Is
- Hearty and Filling
What’s the Best Size Dutch Oven to Use for Shepherd’s Pie?
I usually use my 6-quart Dutch oven for this recipe. It’s cooks the filling perfectly, and is easy to pop in the oven to crisp up the mashed potato topping. This model in particular is great, because it can be heated up to 500 degrees Fahrenheit, which is more than comparable brands.
If you are going to double this, I’d recommend using a 7.5 quart or larger pot. I have this one which is great for batch cooking for a crowd. For the quality of the Dutch oven, it’s a fantastic value!
What’s In This Classic Shepherd’s Pie Recipe?
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- Ground Beef
- Extra Virgin Olive Oil: I like to use this fruity olive oil which has a fantastic flavor and deep color- it’s inexpensive & I like to keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value.
- Mashed Potatoes
- Smoked Paprika: give an additional depth of flavor to this dish.
- Chili Powder: for a really nice flavor in this recipe- the chili powder isn’t spicy but will give you a rich and bright flavor.
- Low Sodium Vegetable Stock – I like to use this low sodium vegetable stock for my recipes because it has great flavor… without all the salt. I always use low sodium or no-salt-added broth or stock to start, and then I can add salt or other spices later if needed. Check out more low sodium recipes here!
How Do I Make Shepherd’s Pie in a Dutch Oven?
1) In a large Dutch oven, brown the meat, drain the grease, and set the meat aside in another bowl.
2) Over low heat add the olive oil to the bottom of the Dutch oven scraping any browned bits of meat from the bottom. Sauté the onion and garlic for 5 minutes until the vegetables begin to soften.
3) Add the celery, carrots, zucchini, and frozen peas. Stir to combine. Add the vegetable stock, paprika, and chili powder and simmer the vegetables on low minutes for 15 minutes.
4) Add the meat back into the Dutch oven, and stir in the cream to combine.
5) Add the mashed cauliflower to the top of the shepherd’s pie in an even layer.
6) Set your oven to ‘Broil’ (I set mine to high) and brown the top for 5 or 10 minutes (always watching, so its doesn’t burn!) of the mash until it becomes crispy on top, and the shepherd’s pie is bubbling around the edges. I add a little paprika to the top for color as well.
The Best Side Dishes for Shepherd’s Pie
Get the Same Ingredients for this Dutch Oven Shepherd’s Pie
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Dutch Oven Shepherd's Pie
- Dutch Oven or oven safe pot
- 2 lbs ground beef
- 1 tablespoon olive oil
- 1 sweet onion
- 4 cloves garlic diced
- 3 stalks celery chopped
- 4 carrots diced
- 1 large zucchini diced into small cubes
- 1 cup frozen peas
- 1 cup chicken or vegetable stock
- 1 tablespoon smoked paprika plus extra for garnish
- 1 tablespoon chili powder
- 1/2 cup light cream
- 4 cups mashed potatoes
- In a large Dutch oven, brown the meat, drain the grease, and set the meat aside in another bowl.
- Over low heat ddd the olive oil to the bottom of the dutch oven scraping any browned bits of meat from the bottom. Sauté the onion and garlic for 5 minutes until the vegetables begin to soften.
- Add the celery, carrots, zucchini, and frozen peas. Stir to combine. Add the vegetable stock, paprika, and chili powder and simmer the vegetables on low minutes for 15 minutes.
- Add the meat back into the dutch oven, and stir in the cream to combine.
- Add the mashed potatoes to the top of the shepherd’s pie in an even layer.
- Set your oven to ‘Broil’ (I set mine to high) and brown the top for 5 or 10 minutes (always watching, so its doesn’t burn!) until the mashed potatoes become crispy on top, and the shepherd’s pie is bubbling around the edges. I add a little paprika to the top for color as well.
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