Pioneer Woman Shepherd’s Pie with Horseradish Mashed Potatoes

This easy and delicious Pioneer Woman Shepherd’s Pie with Horseradish Mashed Potatoes is the perfect comfort food for any night. With creamy mashed potatoes and a flavorful beef stew, it’s quick to make and packed with rich, hearty flavors. You can easily adjust the ingredients to what you have on hand for a flexible, satisfying meal!

Ingredients Needed

Beef Stew with Beer and Paprika:

• 3 tbsp olive oil
• 1 tbsp salted butter
• 2 lbs beef stew meat (cut into 1-inch cubes)
• 1 medium onion (diced)
• 3 cloves garlic (minced)
• 2 heaping tbsp all-purpose flour
• 3 cups beef stock
• 1 can (12 oz) beer
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 1/2 tsp sugar
• 1/2 tsp paprika
• 1/2 tsp kosher salt
• Freshly ground black pepper
• Fresh parsley (optional, for garnish)

Horseradish Mashed Potatoes:

• 5 lbs russet or Yukon gold potatoes (peeled and cut into chunks)
• 2 sticks salted butter (room temperature)
• 1 (8 oz) package cream cheese (room temperature)
• 1 cup heavy cream
• 1 tbsp horseradish cream
• 1/2 to 1 tsp seasoned salt
• 1/2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1/4 cup finely chopped fresh parsley

How To Make Shepherd’s Pie with Horseradish Mashed Potatoes

1. Preheat the Oven: Preheat the oven to 375°F (190°C).
2. Make Beef Stew with Beer and Paprika: Heat the olive oil and butter in a large pot over medium-high heat. Brown the beef stew meat in two batches (2-3 minutes per batch), then set aside on a plate.
3. Cook the Onion and Garlic: Add the diced onion to the pot and cook for 2-3 minutes until softened. Add minced garlic and cook for another minute.
4. Add Flour and Liquids: Stir in the flour to coat the onions and garlic. Pour in the beef stock, beer, and a splash of water, then add the tomato paste, Worcestershire sauce, sugar, paprika, kosher salt, and freshly ground black pepper.
5. Simmer the Beef Stew: Return the browned beef to the pot and stir everything together. Cover the pot and simmer for 1 1/2 to 2 hours, or until the beef is tender and the sauce has thickened. If the sauce gets too thick, add water as needed.
6. Make the Horseradish Mashed Potatoes: While the stew is simmering, bring a large pot of water to a boil and add the potatoes. Cook for 20-25 minutes, or until the potatoes are fork-tender.
7. Mash the Potatoes: Drain the potatoes and return them to the pot. Place the pot back on the stove over low heat to let the steam escape. Then, add the butter, cream cheese, heavy cream, horseradish cream, seasoned salt, kosher salt, and black pepper. Mash until smooth. Stir in the fresh parsley.
8. Assemble the Shepherd’s Pie: Spoon the beef stew into a 10-inch skillet or baking dish. Spread the horseradish mashed potatoes evenly over the top of the stew with a spoon or spatula.
9. Bake: Place the dish in the oven and bake for 40-45 minutes, or until the top is golden brown.
10. Serve: Let the shepherd’s pie cool for a few minutes before serving. Garnish with fresh parsley, if desired. Enjoy!

Recipe Tips

• Brown the Beef in Batches: Don’t overcrowd the pot when browning the beef. Brown the meat in batches so each piece gets a nice sear. This adds flavor and helps the stew cook better.
• Let the Potatoes Steam Before Mashing: After boiling the potatoes, let them sit in the pot over low heat for a minute or two to allow excess steam to escape. This helps make your mashed potatoes creamy and not watery.
• Adjust the Thickness of the Stew: If the stew becomes too thick during simmering, add a splash of water or more beef stock to keep it at the right consistency. The stew should be thick but not dry.
• Don’t Skip the Horseradish: The horseradish in the mashed potatoes adds a kick that makes this recipe stand out. Don’t skip it – it’s what gives the dish its unique flavor. If you like it spicy, add a little more!
• Top with Fresh Parsley: Garnishing the pie with fresh parsley at the end not only adds color but also a burst of freshness that balances the rich flavors. A little goes a long way!

How To Store & Reheat Leftovers

• Refrigerate: Cover leftovers shepherd’s pie with horseradish mashed potatoes and store it in the fridge for up to 3 days.
• Freeze: After cooling, wrap  leftovers shepherd’s pie with horseradish mashed potatoes tightly in plastic wrap and foil. Freeze for up to 3 months.
• Reheating: Reheat  leftovers shepherd’s pie with horseradish mashed potatoes in the oven at 375°F for 10 minutes, or microwave covered until hot.

Nutrition Facts

• Calories: 420 kcal
• Total Fat: 24g
• Saturated Fat: 11g
• Cholesterol: 55mg
• Sodium: 860mg
• Potassium: 680mg
• Total Carbohydrate: 34g
• Dietary Fiber: 4g
• Sugars: 4g
• Protein: 17g

More Pioneer Woman Recipes:

• Pioneer Woman Potato Chip Cookies
• Pioneer Woman Taco Potatoes
• Pioneer Woman Beef Stew With Mashed 
• Pioneer Woman Candied Sweet Potatoes
• Pioneer Woman Beef Noodle Skillet