Shepherd's Pie (with Radicchio)
Shepherd’s Pie is the ultimate hearty, comforting dish. This recipe blends savory, slow-cooked ground lamb with a mashed potato topping.
Oct 27, 2025
Shepherd’s Pie is the ultimate hearty, comforting dish, but my version with Radicchio takes it to a whole new level. This recipe blends savory, slow-cooked ground lamb or beef with a rich, flavorful gravy, tender vegetables, and a buttery mashed potato topping. The unexpected addition of radicchio adds a delicious contrast, bringing a slightly bitter, crisp bite that perfectly balances the dish’s richness. Whether you’re making this for a cozy family dinner, meal prepping for the week, or hosting a fall or winter gathering, this Shepherd’s Pie will impress with its depth of flavor and unique twist.
Why Add Radicchio?
Radicchio, a nutrient-packed leafy vegetable, is a game-changer in this dish. While Shepherd’s Pie is typically on the rich and indulgent side, radicchio provides a slightly bitter, peppery edge that cuts through the heaviness and elevates the overall flavor. When cooked down, radicchio softens and mellows, blending beautifully with the savory umami from the meat and gravy. Plus, it’s a fantastic way to incorporate more seasonal winter greens into your meals while enhancing both texture and taste.
The Perfect Ingredients for a Flavorful Shepherd’s Pie
- Ground Lamb: Traditional Shepherd’s Pie uses lamb, but beef works just as well for a heartier, more familiar taste.
- Tomato Paste: Boosts umami depth and richness.
- Red Wine or Stout: Enhances the sauce, creating a deeply flavorful gravy.
Why You’ll Love This Shepherd’s Pie Recipe
This is a deliciously modern twist on a classic, offering bold flavors, rich textures, and a touch of freshness that keeps it from feeling too heavy. It’s the perfect comfort food for fall and winter, providing warmth and nourishment while still feeling balanced. The savory-sweet gravy, creamy potatoes, and slight crunch from radicchio make this a dish you’ll want to make again and again.
Try This Elevated Shepherd’s Pie Tonight!
Whether you’re a classic comfort food lover or looking for new ways to use winter greens, this Shepherd’s Pie with Radicchio is the perfect balance of rich, hearty, and slightly crisp. The buttery mashed potato crust, deeply savory filling, and touch of fresh bitterness from radicchio make it a standout dish for any night of the week. Try this unique twist today and enjoy a bold, elevated take on a timeless favorite!
Hey! My name is Ryan Nordheimer. Welcome to my cooking and baking site. I’m a 25-year old home cook living in the East Village in New York City. Hopefully you enjoy my food through my own, tried-and-true recipes.
Ingredients (19)
Ingredients (19)
Meat Filling
Mashed Potatoes and Garnish
Instructions
Bring a large pot of water to a boil. Preheat oven to 425°F
Meanwhile, heat a large pan over medium-high heat. Then add the olive oil (2 Tbsp). Once hot, add the ground lamb (2 lb). Break apart into large-ish chunks and let sear to develop some color. Then continue breaking up the chunks into smaller pieces and continuing to cook until you don't see any pink, about 5 more minutes. Season with plenty of salt ( to taste) and pepper. ( to taste)
If there is too much fat in the pan, drain some out. Then add the onions (1), carrots (2 large), garlic (6 cloves), tomato paste (3 Tbsp), and anchovy (3). Continue to cook until vegetables are tender, about 5-7 minutes.
Deglaze the pan with the stout (2 cups) and continue to cook until almost completely evaporated, about 3 minutes. Add the dried rosemary (1 tsp). Taste for seasoning. Add filling to a large baking dish and set aside.
Whenever the water is boiling, drop in the potatoes (2 ½ lb) and plenty of kosher salt ( to taste). Boil for 15 minutes, or until the potatoes are completely tender. Drain. Mash the potatoes with a masher or ricer. Then mix in the butter (4 Tbsp), heavy cream (¼ cup), egg yolks (2), and plenty of salt. ( to taste)
Dollop potatoes evenly over the ground meat. Then spread out to completely cover. Create some swooshes with your spoon. Then cover with parmesan cheese (¼ cup) and some black pepper.
Bake for 20 minutes, or until the top is golden brown to your liking. When out of the oven, top with your beautiful radicchio leaves (1 head), squeeze a lemon wedge on top and garnish with flaky sea salt. ( to taste)
