🇵🇹 Portuguese Shepherd’s Pie (Empadão de Carne com Chouriço)

A Rich and Comforting Portuguese Classic Made for Real Life

There is something about a dish like this that just feels like home.

Meals like this are at the heart of Portuguese cooking, simple ingredients, bold flavours, and something warm on the table that brings everyone together. This empadão is one of those recipes that feels nostalgic, but also fits perfectly into busy, modern life.

This is my version, rich, flavour packed, and layered with smoky chouriço and buttery mashed potatoes. It is comforting, satisfying, and one of those meals you will find yourself making again and again.

And the best part, the double layer of mashed potatoes. Soft and buttery on the bottom, golden and slightly crisp on top. It is everything you want in a comfort meal.

Jump to:

• What is Portuguese Shepherd’s Pie, Empadão?
• Why You Will Love This Recipe
• Pan Size
• Ingredients
• Instructions
• Make Ahead and Freezing
• Tips for the Best Empadão
• Avó Tip
• A Dish You Will Keep Coming Back To
• Stay Connected
• 🇵🇹 Portuguese Shepherd’s Pie (Empadão de Carne com Chouriço)

What is Portuguese Shepherd’s Pie, Empadão?

Also known as empadão, this is the Portuguese version of shepherd’s pie.

Instead of a simple meat filling, this dish is built with deep flavour from chouriço, garlic, tomato paste, and wine. It is then layered with mashed potatoes and baked until golden.

Every family has their own version, and this one is simple, rich, and made for real life without losing that traditional taste.

Why You Will Love This Recipe

This recipe is easy to make with simple ingredients and delivers big flavour. The chouriço adds a smoky depth, while the buttery mashed potatoes bring that rich, comforting texture.

It is perfect for families, great for meal prep, and freezes beautifully, making it ideal for busy weeks when you still want something homemade.

Pan Size

This recipe is made specifically for an 8x8 inch square baking dish.

It is the perfect size for my family meal with leftovers. If you need more, simply double or triple the recipe and use a larger dish. It is also perfect for making extra and freezing for later.

Ingredients

For the Filling

1 lb ground beef
1 chouriço sausage, casing removed and crumbled
1 onion, chopped
1 bell pepper, chopped
4 cloves garlic, chopped
1 to 2 cups mixed frozen vegetables, carrots, peas, corn
2 tablespoons tomato paste
1 tablespoon hot pimento paste
1 tablespoon paprika
1 teaspoon black pepper
1 teaspoon mustard
Salt to taste
¼ cup red wine
½ to ¾ cup beef broth
2 to 3 tablespoons olive oil, only if needed

For the Mashed Potatoes

6 to 7 medium potatoes
2 to 3 tablespoons salted butter

For Finishing

1 egg, for egg wash
Fresh parsley, chopped

Instructions

1. Prepare the potatoes

Peel and boil potatoes in salted water until fork tender. Drain and mash with butter and a pinch of salt until smooth and creamy. Set aside.

2. Cook the chouriço

In a large pan over medium heat, add the crumbled chouriço. Cook until browned and it releases its oils. This is your flavour base, do not remove it.

3. Build the base

Add onion, garlic, and bell pepper. Cook until soft and fragrant.

4. Add the ground beef

Cook until browned, breaking it apart and mixing it with the chouriço.

5. Season

Add tomato paste, pimento paste, paprika, black pepper, and mustard. Mix well and let cook for 1 to 2 minutes.

6. Deglaze and simmer

Pour in red wine and let it reduce slightly. Add beef broth and simmer for 5 to 8 minutes until rich and slightly thickened.

7. Add vegetables

Stir in mixed vegetables and cook for another 3 to 5 minutes. Taste and adjust salt if needed.

8. Layer the empadão

In your 8x8 baking dish, start with a layer of mashed potatoes on the bottom, add the beef mixture, then finish with another layer of mashed potatoes on top.

9. Finish

Brush the top layer with beaten egg for a golden finish.

10. Bake

Bake at 375°F, 190°C, for 25 to 30 minutes. Broil for 2 to 3 minutes at the end until golden and slightly crisp.

11. Garnish

Top with fresh parsley and a drizzle of olive oil before serving.

Make Ahead and Freezing

This is one of those meals that works beautifully for planning ahead.

You can assemble it up to 24 hours in advance and keep it in the fridge until ready to bake. It also freezes very well.

To freeze, assemble the full dish, cover tightly, and freeze for up to 2 months. When ready to bake, cook it covered first, then uncover and broil at the end for that golden top.

Making a double or triple batch is a great way to always have something homemade ready to go.

Tips for the Best Empadão

Cook the chouriço first to build a strong flavour base.
Let the filling thicken before layering so it holds together.
Go light on salt since chouriço already adds depth.
Use butter in the potatoes for a richer and creamier texture.
Do not skip the broil, that golden finish makes all the difference.

Avó Tip

Always layer your empadão with mashed potatoes on both the bottom and the top.

The bottom layer absorbs all the flavour from the meat as it bakes, while the top layer turns golden and slightly crisp. It is a simple step, but it makes a big difference in texture and flavour, just like an avó would do.

A Dish You Will Keep Coming Back To

This is more than just a meal, it is comfort, tradition, and everyday cooking all in one dish.

It is simple enough for a weeknight, but special enough to serve when you have people over. Once you make it this way, with buttery mashed potatoes and smoky chouriço, it becomes one of those recipes you keep in your rotation.

Stay Connected

If you make this recipe, I would love to see it. Share it and tag me on Instagram @rainha_da_cozinha so I can see your version and share it with the community.

Make sure you are following along for more easy Portuguese recipes made for real life, and subscribe so you never miss a new one.

If this recipe brought comfort to your table, share it with someone who would love it too.