Beef & Cabbage Shepherd’s Pie

This cozy Beef & Cabbage Shepherd’s Pie is super hearty and exactly the kind of dish you want when you plan to stay in your PJs and watch reruns of Supernatural all night. 

Our version has no peas, because we’re not big fans (you’ll never find any peas in our recipes as a result). Instead, we use cabbage and cook it with carrots, onions, and ground beef. It all gets coated in a rich, hearty gravy made with thyme, broth, a little tomato paste, and some Worcestershire sauce. Finally, we top the meat and vegetables with creamy mashed potatoes and a dusting of parmesan and bake it until golden and bubbly.

This Beef & Cabbage Shepherd’s Pie is closer to a cottage pie than a shepherd’s pie because it has beef instead of lamb. However, more people are familiar with the term “shepherd’s pie,” which is why we’ve chosen that name. 

In a nod to a Cumberland pie, we’ve also topped our pie with a sprinkling of grated parmesan cheese for extra umami notes.

Shepherd’s Pie vs. Cottage Pie. vs. Cumberland Pie

The major difference between a shepherd’s pie and a cottage pie is the choice of meat. Shepherd’s pies traditionally use ground lamb, while cottage pies use ground beef. Both pies also include vegetables, such as onions, carrots, and peas, as well as a sauce or gravy to bind everything together. Both savory pies get topped with mashed potatoes. 

Cumberland pies are another savory pie option that sometimes get thrown into the same group as the shepherd’s and cottage varieties. They typically have larger chunks of meat (beef, lamb, or both) instead of ground. These pies are also topped with a layer of toasted breadcrumbs and melted cheddar cheese (or the cheddar can be mixed into the mashed potatoes). 

As a combination of three different kinds of savory pies, our Beef & Cabbage Shepherd’s Pie may not be 100% traditional, but it’s the way we like it and it’ll become a tradition for us. We hope it’ll become a tradition for you too!

Ingredients in the Beef & Cabbage Shepherd’s Pie

To make this Beef & Cabbage Shepherd’s Pie, you’ll want to separate the recipe into three main parts: the mashed potatoes, the beef and veggies, and additional toppings and garnishes.

Mashed Potatoes

For the mashed potatoes, you’ll need:

• Potatoes – we prefer using Russet potatoes because they are starchier and more sturdy, which helps them stay together on top of the meat and vegetables.
• Butter – we like using salted butter for extra flavor, but unsalted works too.
• Milk – use whatever type of milk you like. We’ve made this with dairy milk and non-dairy varieties and it’s always turned out well. 
• Salt and pepper – potatoes need a lot of seasoning, so be sure to taste as you go. 

Beef & Veggies

To make the beef and veggies, you will need the following: 

• Ground beef – you can use lean ground beef or less lean. Whichever you prefer. 
• Vegetables – the vegetables in this pie are carrots, onions, and green cabbage. We suggest dicing the carrots small to help them cook faster, using a yellow or sweet onion, and roughly chopping the green cabbage.
• Thyme – fresh thyme works best, but if you can only find dried, just use a little less volume than we’ve noted for the fresh version.
• Butter and flour – cooking butter and flour together makes a roux, which is the base of the gravy in this shepherd’s pie. You can use all-purpose flour or substitute it for a 1 to 1 gluten-free flour.
• Tomato paste – this adds a slight acidity and balance to the gravy.
• Worcestershire sauce – this gives the gravy an even stronger umami flavor.
• Beef broth – beef broth adds richness, but if you only have chicken broth or vegetable broth, those would work too.
• Salt and pepper – when your meat is cooked and you’ve made your gravy, be sure to taste it to see if you need more salt or pepper. If it’s too salty, you can add a little water, but that will thin out the gravy somewhat.

Additional Toppings & Garnishes

For the finishing touches, you will need:

• Grated parmesan – adding grated parmesan on top of the mashed potatoes helps them brown a little, and it gives them a little extra texture.
• Fresh chives – diced chives give this brown and beige dish some brightness and color.

How to Make This Savory Pie

Making the Potatoes

To make the mashed potatoes, first add the cubed potatoes to a pot of cold salted water. Cutting the potatoes in similarly sized cubes will help them cook more evenly in the water.  

Bring the water to a boil, then cook the potatoes for about 20 to 25 minutes more, or until they are fork tender.

Drain and mash the potatoes, then mix them with the butter and milk. Season them with salt and pepper to taste.

Making the Veggies & Beef

Start by cooking the vegetables. Add 1 tablespoon of butter to a braiser or deep oven safe sauté pan set over medium heat. Add all of the vegetables and the thyme and cook them for 5 minutes. Season the vegetables with salt and pepper.

Add the ground beef to the braiser or pan and season it with salt and pepper. Cook the meat for 7 minutes or until it is almost cooked through.

Make a well in the center of the pan and add 1 tablespoon of butter, then mix the flour in with the melted butter and cook it for 1 minute to cook off the flour taste.

Mix in the tomato paste, Worcestershire, and broth with the meat and veggies. 

Bring the sauce to a boil, then reduce the heat to a simmer and cook for 15 to 20 minutes or until the sauce thickens and becomes more of a gravy.

While the gravy is cooking, preheat the oven to 375°F.

Assembling & Baking

If you use a braiser or oven safe saute pan to cook the meat and vegetables, you can bake the assembled shepherd’s pie in the same pan, making cleanup easier later. If your pan is not oven safe, transfer your meat and vegetable mixture to an oven safe baking dish.

To assemble this shepherd’s pie, top the cooked meat and vegetables with the prepared mashed potatoes, using a fork to even them out and carefully spread the potatoes to the edges. Top the mashed potatoes with the grated parmesan.

Bake the pie for 20 minutes, then broil it on high for 2 to 3 minutes so that the potatoes start to take on some golden brown color. 

Remove the pie from the oven and garnish with chives.