Dinner Recipes Fall

Farmhouse Shepherd’s Pie with Fall Vegetables

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Shepherd's Pie with fall vegetables and cheesy potato crust

Farmhouse Shepherd’s Pie with Fall Vegetables is an easy, rustic skillet meal that celebrates the best of the season, it’s pure comfort!

Shepherd's Pie with fall vegetables and cheesy potato crust

I’m popping in quickly today with a recipe that I hadn’t intended to blog about — it was our dinner the other night and it was so good I thought I’d share.  Luckily I took a few pics out of habit.  This is a hearty lamb shepherd’s pie with the surprise of Brussels sprouts, parsnips, and turnips in the mix.  I cook it all my cast iron skillet and top it off with mashed potatoes enriched with some good Irish cheddar.  It doesn’t get any warmer or cozier, and the flavor of the heartier fall veggies is a nice change from carrots and peas.

Fall inspired Shepherd's Pie

The process has a few stages, but all simple.  I brown the meat and set it aside on a plate.  I add the veggies and saute them for a few minutes, then give the pan a hit of stock and cover it so they can get a chance to tenderize.  Then I remove them to the plate with the lamb.  Next I make the gravy in the same pan.  Some butter and flour, a little seasonings and extra flavor enhancers, and the rest of the beef stock.  It thickens as it comes to a simmer, and then everything goes back in the pan.

Skillet Shepherd's Pie

Because there are a few stages to this dish, I take the shortcut and make instant mashed potatoes.  I enrich them with shredded cheddar cheese and then pipe them onto the stew.  Since everything is hot it doesn’t take much more than 30 minutes to finish in the oven.  This makes great leftovers, too, so it’s well worth the effort.

Shepherd's Pie with fall vegetables and cheesy potato crust
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3.25 from 8 votes

Shepherd’s Pie with Fall Vegetables


  • 1 pound good quality ground lamb
  • olive oil
  • 1/2 large yellow onion peeled and diced
  • 1 parsnip peeled and diced
  • 1 turnip peeled and diced
  • 1/2 lb Brussels sprouts trimmed and halved
  • 2 Tbsp unsalted butter
  • 2 Tbsp flour
  • 1 15 oz can Swanson's beef broth
  • 1 bouillon cube of your choice I used a mushroom stock cube, dissolved in a tiny bit of boiling water


  • instant mashed potatoes
  • 1/2 cup grated Irish cheddar cheese


  • Set oven to 350F
  • Lightly coat the bottom of a 10" skillet with olive oil, I used my cast iron skillet. Brown the lamb, breaking it apart as it cooks. Remove it to a plate.
  • In the same pan saute the onion for a few minutes, and then add the parsnip, turnip and sprouts. Saute for a few minutes, then add a splash of broth, and cover to let them steam until just barely tender. Remove them to the plate with the meat.
  • Make the gravy in the same skillet...melt the butter and add the flour, stir to combine and cook for a few minutes, just until it starts to turn light brown. Add the broth and the bouillon and stir until the gravy thickens. Add salt and black pepper to taste.
  • Add the meat and veggies back into the pan and blend. Cover loosely with foil and set in the oven while you make the mashed potato topping.
  • Make 6 servings of the mashed potatoes according to the directions. Add the cheese when you add the dried potatoes to the liquid.
  • Spread or pipe the potatoes onto the top of the skillet. Put back in the oven for about 20-30 minutes until everything is hot and bubbly and the potatoes have started to brown. You can put the skillet under the broiler for more color if you like. I like to set the skillet on a baking sheet to catch any possible drips.


  • If you don’t see ground lamb in the meat case, ask the butcher, mine ground some up fresh for me.  In a pinch you can use ground beef.
  • If you like you can add some fresh herbs into the mixture before topping it with the potatoes.  Parsley, thyme, or sage would be good choices.

Shepherd's Pie with fall veggies and a cheesy potato crust

The tide has finally turned here in California and it’s downright nippy — stay cozy!!

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  • Reply
    October 27, 2017 at 7:06 am

    This looks amazing. I’m loving the brussels and those potatoes!!

  • Reply
    November 7, 2015 at 5:54 pm

    Made this for dinner tonight, Sue. I used hamburger and Mr. Squash cannot stop raving about it! Thanks so much for another terrific recipe!

    • Reply
      November 8, 2015 at 6:31 am

      Great! My husband Grant turned out to be a surprise parsnip fan 🙂

  • Reply
    Laura (Tutti Dolci)
    November 5, 2015 at 1:30 pm

    What a cozy dinner, I love all the fall vegetables you added here!

  • Reply
    [email protected]'s+Recipes
    November 5, 2015 at 10:01 am

    Those vegetables must taste extremely flavourful and delicious after absorbing all the juice from ground meat, but the best part is that smooth creamy potato topping :-))

  • Reply
    November 5, 2015 at 8:39 am

    sprouts! what a great addition! i love your decorative potato piping too. 🙂

  • Reply
    November 5, 2015 at 7:02 am

    A worthy riff on the classic ! I love that I’m seeing parsnips used more and more in cooking! No more basic roasted or fried parsnips! New and novel treatments!

    • Reply
      November 5, 2015 at 11:02 am

      We all agree here that parsnips are just fantastic — I buy them almost every time I shop now!

  • Reply
    La Torontoise
    November 5, 2015 at 3:56 am

    Sue, I have exactly these vegitables in my fridge:-) now I know what will be the hit for my dinner tonight; will amaze the family!

    • Reply
      November 5, 2015 at 11:10 am

      Lucky 🙂

  • Reply
    November 4, 2015 at 11:05 pm

    Sheperd pie is one of my favorite dishes, never made it with brussel sprouts though, great idea, as I love them so dearly! 🙂

  • Reply
    Chris Scheuer
    November 4, 2015 at 5:23 pm

    This looks like it would have taken hours to put together Sue. I don’t think I would have ever described a shepherd’s pie as beautiful till I saw this one. And it sounds delicious, perfect for a chilly fall evening, yum!

  • Reply
    November 4, 2015 at 2:29 pm

    Hi Sue, we can’t get enough of sheppards pie here, love how your mashed potatoes look.

  • Reply
    Tricia @ Saving room for dessert
    November 4, 2015 at 2:09 pm

    Wow this looks like a great dinner – and the vegetables are so creative. I love when something turns out blogable when it was just going to be a simple dinner. Beautiful piping!

  • Reply
    Rosemary Wolbert | Sprigs of Rosemary
    November 4, 2015 at 11:33 am

    Love shepherd’s pie, any version. Brussels sprouts are a great idea . . . I use instant potatoes as a shortcut in dishes like this, too. (And for soup thickening.) To enrich them, I use sour cream instead of milk.

    • Reply
      November 5, 2015 at 11:11 am

      I never thought about using them to thicken soups, love that!

  • Reply
    November 4, 2015 at 10:22 am

    Looks yummy! Can’t wait to try this recipe. Thanks so much!

  • Reply
    November 4, 2015 at 9:43 am

    Beautiful..so different from my tried and true..will give it a try:)

    • Reply
      November 4, 2015 at 10:07 am

      Thanks Monique — I make a lot of Shepherd’s Pies, they’re one of our fall staples, so I try to mix it up.

  • Reply
    John/Kitchen Riffs
    November 4, 2015 at 9:37 am

    I really need to learn how to pipe — your mashed potatoes look so great! I haven’t had shepherd’s pie in ages and ages. Now, of course, I won’t rest until I do. 🙂 Thanks so much.

    • Reply
      November 4, 2015 at 10:08 am

      I don’t know how to pipe to save my life! I just shoved the mashed potato in the bag and went at it, it’s not the prettiest but then, who cares 😉

  • Reply
    November 4, 2015 at 8:23 am

    I adore that you’ve used brussels sprouts here. they look great and the whole dish is so superb for the autumn months x

    • Reply
      November 4, 2015 at 10:21 am

      Gotta love those sprouts — I stick ’em in anywhere I can 😉