Sourdough Shepherd’s Pie with Garlic Mash

There’s something undeniably comforting about a warm, bubbling shepherd’s pie—layers of rich, savory meat and vegetables blanketed with fluffy, golden mashed potatoes. But in this version, we’ve given the classic comfort food a bold upgrade: Sourdough Shepherd’s Pie with Garlic Mash. With sourdough discard worked into the meat filling and roasted garlic blended into the mashed potatoes, this shepherd’s pie brings deeper flavor, a more complex texture, and a modern nod to sustainable cooking.

Whether you’re using up leftover sourdough discard, planning a cozy family dinner, or just want to impress guests with a hearty one-dish meal, this recipe checks all the boxes. It’s filling, adaptable, budget-friendly, and even better the next day.

In this post, you’ll find everything you need to master the dish—from preparing a garlicky mashed potato topping to simmering a robust, sourdough-enhanced meat filling. You’ll also learn how to make it ahead, freeze it, reheat it, or convert it into a vegetarian version. Let’s get baking.

Ingredients

For the Garlic Mashed Potatoes:

• 2 lbs Yukon Gold or Russet potatoes, peeled and chopped

• 4 cloves garlic, peeled

• 4 Tbsp unsalted butter

• 1/3 cup sour cream or Greek yogurt

• 1/3 cup whole milk or cream (adjust for texture)

• Salt and pepper, to taste

For the Sourdough Meat Filling:

• 1 Tbsp olive oil

• 1 medium onion, diced

• 2 cloves garlic, minced

• 2 medium carrots, peeled and diced

• 1/2 cup frozen peas

• 1/2 cup frozen corn (optional)

• 1 lb ground beef or lamb

• 2 Tbsp tomato paste

• 1/2 cup sourdough discard (unfed)

• 2 tsp Worcestershire sauce

• 1/2 tsp dried rosemary

• 1/2 tsp dried thyme

• 1/4 cup beef broth or red wine (optional)

• Salt and pepper, to taste

For Assembly:

• 2 Tbsp grated Parmesan or cheddar (optional)

• Fresh parsley for garnish

Instructions

1. Make the Garlic Mashed Potatoes Add potatoes and garlic cloves to a large pot of salted water. Bring to a boil and cook until fork-tender (12–15 minutes). Drain and return to the pot.

Add butter, sour cream (or yogurt), and milk. Mash until smooth. Season generously with salt and pepper. Cover and set aside.

2. Make the Sourdough Meat Filling Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Stir in garlic, carrots, and cook another 3–4 minutes.

Add ground meat, breaking it up as it browns. Once browned, stir in tomato paste, sourdough discard, Worcestershire sauce, herbs, broth or wine, salt and pepper.

Simmer for 10 minutes, adding peas and corn during the last few minutes. The discard will subtly thicken the sauce and add a tangy depth.

3. Assemble the Pie Preheat oven to 400°F (200°C). Pour meat mixture into a large baking dish or cast-iron skillet. Spread mashed potatoes on top, smoothing or swirling with a spoon.

Optional: sprinkle Parmesan or shredded cheese over the top.

4. Bake & Serve Bake for 25–30 minutes, or until golden and bubbling around the edges. Broil for 2–3 minutes for a browned top if desired.

Let rest for 5–10 minutes. Sprinkle with chopped parsley and serve.

Why Use Sourdough Discard in Shepherd’s Pie?

Sourdough discard adds flavor and texture without overwhelming the dish. When stirred into the savory filling, it gives subtle tang and body, thickens the sauce slightly, and gives your meal a from-scratch feel. It’s also a sustainable way to repurpose something that might otherwise be thrown away.

If you bake sourdough bread regularly, this is a creative and hearty way to put your discard to delicious use.

Variations

Vegetarian Version: Use lentils, mushrooms, or plant-based crumbles instead of meat. Swap beef broth for veggie broth.

Sweet Potato Mash: Replace regular potatoes with sweet potatoes for a sweeter top layer.

Cheesy Crust: Mix shredded cheese directly into the mash for extra richness.

Herb Crust: Add fresh chives or parsley to the mashed potatoes before baking.

Mini Pies: Use ramekins or muffin tins to make individual servings for parties or meal prep.

Make-Ahead & Storage Tips

To make ahead: Assemble the entire pie and refrigerate for up to 2 days before baking. Add 10–15 minutes to baking time if coming from cold.

To freeze: Assemble, wrap tightly in foil, and freeze unbaked. Bake from frozen at 375°F for 50–60 minutes or until heated through.

Leftovers: Store in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave.

Tips for Success

• Use starchy potatoes like Yukon Gold or Russet for fluffy mash.

• Roast the garlic for deeper flavor.

• Let the meat filling cool slightly before topping with mash to prevent it from sinking.

• Smooth the top for even browning or create peaks for a rustic look.

• Use a fork to fluff the mash topping for crispy ridges.

Serving Suggestions

Serve this sourdough shepherd’s pie with:

• A green salad with vinaigrette

• Roasted brussels sprouts or green beans

• Warm sourdough rolls or a crusty boule

• A glass of red wine, cider, or dark ale

Final Thoughts

Sourdough Shepherd’s Pie with Garlic Mash is more than a cozy dinner—it’s a creative way to bring together the heartiness of traditional comfort food with the richness of sustainable cooking. Adding sourdough discard to this beloved dish creates nuance and flavor, while roasted garlic mashed potatoes give it a gourmet edge.

It’s make-ahead friendly, freezer-safe, and endlessly adaptable, making it ideal for meal prepping, potlucks, or cold-weather dinners. Once you try it, you might never go back to the classic version again.

So grab that starter from your fridge and let’s turn your discard into a show-stopping meal.