This easy shepherd’s pie recipe is classic comfort food! It’s the best shepherd’s pie recipe, with perfectly seasoned ground beef, tender veggies, and gravy topped with creamy mashed potatoes, sprinkled with cheddar cheese, and baked so it’s golden and bubbly.
I think everyone needs a great shepherd’s pie recipe. Like my pot pie and chicken bacon ranch casserole, classic shepherd’s pie is comfort food to the max. I love this version because it is so quick and easy. It’s ready in 35 minutes and loaded with juicy ground beef, veggies, and gravy baked underneath a blanket of creamy mashed potatoes and cheese. My whole family loves it, and I hope it will become a favorite of yours, too!
So, What Makes This Shepherd’s Pie Recipe So Special?
- Hearty, beefy flavors. Flavored with garlic, Worcestershire sauce, tomato paste, and beef broth, the homemade beef and vegetable filling is super savory and delicious. You won’t be left hungry here.
- All-in-one meal. This easy shepherd’s pie starts with perfectly caramelized ground beef cooked with onions and herbs. Topped with fluffy mashed potatoes and cheddar cheese, it’s a meal in one.
- Quick and easy. It takes just a few simple steps to prepare the pie filling and potatoes. All that’s left is to pop your shepherd’s pie in the oven to get it golden brown and delicious! Shepherd’s pie is perfect for busy weeknights.
What Is Shepherd’s Pie?
Shepherd’s pie is a traditional comfort food dish from Ireland and the UK. It is made up of minced meat (usually lamb or beef) mixed with veggies, topped with mashed potatoes, and baked. In the US, you can often find it in Irish and British-style pubs. And, as you’ll see, it’s an easy dish to make from scratch.
Shepherd’s pie gets its name from the fact that it is most traditionally made with lamb from a shepherd’s flock. The filling in a shepherd’s pie is similar to a pot pie or meat pie, which has a flaky pie crust rather than a layer of mashed potatoes.
Ingredients You’ll Need to Make This Recipe
Technically, what we’re making today would traditionally be called cottage pie, since it’s made with beef instead of lamb. Here is a list of ingredients you’ll need to make it. Be sure to scroll to the recipe card below for exact measurements.
- Mashed potatoes – Make half a batch of my creamy mashed potatoes. Alternatively, use leftover mashed potatoes or make a package or two of ready-made mashed potatoes. You’ll need 3 1/2 cups total.
- Olive oil – For sautéeing. Use whichever cooking oil you prefer.
- Ground beef – I prefer 80/20 beef, but feel free to use a leaner meat if you would like. You could also use ground turkey or chicken instead.
- Yellow onion – White onion or shallots also work nicely here.
- Herbs and flavor – My recipe includes dried parsley, rosemary, and thyme, along with salt and pepper. You can use fresh herbs if you prefer.
- Worcestershire sauce – Soy sauce is a good substitute.
- Garlic cloves – Freshly minced, or you can substitute each fresh clove with 1 tablespoon of pre-minced jarred garlic.
- All-purpose flour – To thicken the filling. Gluten intolerant? Use your favorite 1:1 gluten-free flour instead.
- Tomato paste – Just a touch really adds nice flavor. You could use tomato purée if needed.
- Beef broth – I really recommend beef broth for the best flavor, but chicken broth would also work. You can use homemade stock or low-sodium store-bought broth.
- Frozen peas and carrots – I usually buy the medley. You could also use a mix of peas, carrots, and sweet corn.
- Shredded cheddar cheese – This is optional, but I love a layer of brown, bubbly cheese on top of my shepherd’s pie. Feel free to use another kind of cheese if you would like. Parmesan would also be yummy. Shred the cheese fresh, so it melts more smoothly.
How to Make Shepherd’s Pie
Here’s a quick overview of how to make this delicious homemade shepherd’s pie. In a little over 30 minutes, you will have yourself a wonderful piece of Irish tradition. Be sure to scroll to the recipe card below for more detailed instructions.
- Prepare the mashed potatoes. Make a batch of homemade mashed potatoes. If you’re using store-bought, follow the handling directions on the package.
- Prepare for baking. Set the potatoes aside, and preheat the oven to 400ºF while you start on the beef filling.
- Cook the beef and onions. Start by sautéeing the ground beef in oil over medium heat. Break up the meat as it cooks. Next, add the onions, parsley, rosemary, thyme, salt, and pepper. Stir well and cook for 6-8 minutes. Drain the excess grease.
- Finish the filling. Add the Worcestershire sauce and garlic to the pan, and cook until fragrant. Then, stir in the flour and tomato paste. Lastly, add the beef broth, followed by the frozen peas and carrots. Bring the filling to a boil and cook for 3-5 minutes.
- Assemble. Pour the meat mixture into a 9×9 or 11×7 baking dish and spread the mashed potatoes over the filling. For an even finish, “rake” lines into the top of the mashed potatoes with a fork. Finally, sprinkle on the (optional) shredded cheese.
- Bake. Bake your shepherd’s pie at 400ºF for 15 minutes. Once it’s baked through, switch the oven to broil on high for 5 minutes to toast the cheesy topping. Serve warm.
Make Ahead Tip
Feel free to make the mashed potatoes and the beef filling up to 3 days in advance. Allow the two components to cool completely before sealing them in separate airtight containers and storing them in the refrigerator. When you are ready to put dinner on the table, simply spread the potatoes over the filling, rake them with a fork, sprinkle them with cheese, bake, broil, and serve.
Easy Shepherd’s Pie Variations
Shepherd’s pie recipes are very flexible. Don’t be afraid to make this dish your own by adapting the filling, vegetables, etc. Here are some fun suggestions for you.
- Use a different protein. Ground beef is my favorite for this dish, but you are more than welcome to use ground chicken or turkey instead. You could probably even use roasted, shredded chicken or beef.
- Try a different cheese. The cheddar cheese sprinkled on top of this shepherd’s pie is optional, but it does make it extra tasty. Not a cheddar fan? Try shredded pepper jack or parmesan. If you’d rather leave the cheese off altogether, that’s fine, too.
- Flavored mashed potatoes. Add cheese like shredded cheddar, parmesan, or pecorino to the mashed potatoes themselves, or try a variation of shepherd’s pie topped with garlic mashed potatoes.
- Different veggies. I used frozen peas and carrots here. You could easily use more veggies, like diced zucchini, corn, diced bell peppers, sliced mushrooms, and chopped broccoli.
- Sweet potato shepherd’s pie. Mash sweet potatoes or yams like you would for a sweet potato casserole, and add mashed sweet potatoes on top in place of regular mashed potatoes.
- Make it low-carb. Try a cauliflower mash for a low-carb shepherd’s pie.
Recipe Tips
Wondering how to make this the best shepherd’s pie you’ve ever tasted? Follow these tips and tricks, and you’ll be well on your way.
- Choose a large pan. When browning the beef, make sure your pan is big enough. If there is not enough surface area for the beef to spread out and make plenty of contact with the pan, it will not brown properly. The caramelization that happens during the browning process adds a lot to the flavor of the filling.
- Drain the grease. After cooking the beef, onion, and herbs, be sure to drain the grease out of the pan. Otherwise, you will find yourself with a greasy shepherd’s pie.
- Stir well. Especially when adding the flour and tomato paste. No one wants lumps of either in their shepherd’s pie.
- Keep an eye. When broiling the cottage pie, keep an eye on it as broilers work fast. It should take about 5 minutes for the potatoes to turn golden and the cheese to bubble, but it depends on the broiler. Don’t let it burn.
What to Serve With Shepherd’s Pie
With a full serving of meat, veggies, and potatoes in each slice, shepherd’s pie is a complete meal as-is. If you’d like to add a side or two, I’d recommend a fresh green salad or this chicken feta salad with blueberries. These roasted Brussels sprouts also make a great veggie side dish, and soft slices of beer bread are great for soaking up the gravy.
How to Store and Reheat Leftovers
- Refrigerate. Allow the dish to cool completely before covering the baking dish with a double layer of plastic wrap. Store it in the refrigerator for up to 4 days
- Reheat. When you are ready to reheat, allow the entree to come to room temperature. Preheat the oven to 350ºF, cover the baking dish with aluminum foil, and cook for 30 minutes or until heated through.
- Freeze. You can freeze the baked shepherd’s pie for up to 3 months. If you choose to freeze it, allow it to thaw in the refrigerator overnight before reheating.
More Comfort Food Recipes
Shepherd’s Pie
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
This is the best homemade shepherd’s pie! Also called cottage pie, this easy recipe has a savory filling of ground beef, tender veggies, and a rich, beefy gravy, baked underneath creamy mashed potatoes.
Ingredients
- 3 1/2 cups of my mashed potatoes (Make the whole recipe and use half – about 3 1/2 cups)
- 2 tbsp olive oil
- 1 lb. ground beef
- 1 cup chopped yellow onion (about half a medium-sized onion)
- 2 tsp dried parsley
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 tbsp Worcestershire sauce
- 2 garlic cloves, minced
- 2 tbsp all-purpose flour
- 2 tbsp tomato paste
- 1 cup beef broth
- 1 cup frozen peas and carrots
- 1/2 cup shredded cheddar cheese, optional
Instructions
Potatoes
- Make half a batch of my homemade mashed potatoes to get 3 1/2 cups. Set potatoes aside.
Meat filling
- Preheat oven to 400 degrees F.
- Add the oil to a large pan over medium-high heat. Add the ground beef to the pan and break it apart. Add the onions, parsley, rosemary, thyme, salt and pepper and stir well. Cook for 6-8 minutes, or until the meat is browned. Drain the grease.
- Add the Worcestershire sauce and garlic and cook for about 1 minute, or until fragrant.
- Add the flour and tomato paste and stir until well combined and no clumps of tomato paste remain.
- Add the beef broth and frozen peas and carrots. Bring to a boil, then reduce to simmer. Simmer for 3-5 minutes, or until slightly thickened, stirring occasionally.
- Pour the meat mixture into a 9×9 or 11×7 baking dish and spread evenly. Add the mashed potatoes to the top of the meat and spread evenly. Use a fork to “rake” lines into the mashed potatoes. Sprinkle the top of the casserole with the cheddar cheese, if using.
- Bake for 15 minutes, then turn the broiler to high. Broil for about 5 minutes or until the potatoes and cheese are lightly browned on top. Keep a close eye on it, it can burn quickly.
- Remove from heat and serve warm.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 5.3 g
- Sodium: 836 mg
- Fat: 17.5 g
- Carbohydrates: 27.1 g
- Protein: 23.5 g
- Cholesterol: 73.5 mg
This was great! My husband said thanks for making something different! Will freeze half. Might try serving with a little beef gravy next time.
I’m glad it was a hit!
What a lovely site and great recipes! But thought you might want to know that this recipe is for cottage pie. Shepherd’s pie is made with lamb, thus the name.
Can’t wait to try this recipe! I love S. Pie!! Just a note: your titles in light blue are hard to read. Make them darker. Thanks!
Get at me! I love Shepherd’s Pie AND their leftovers!!! I cook mine pretty much exactly like yours, except I add a gravy to the meat mix (from a packet of gravy mix), add corn (and sometimes lima beans) to the veggies, and then real potatoes, but basically everything else is the same and it’s super delicious! Two thumbs up to this recipe and dish sister!! 🙂 🙂 🙂
I pinned this recipe years ago and my family has loved it! I stopped making it a while ago due to the discovery of a pea allergy in my family. We have missed it enough that we decided to try making it with a different veggie tonight; however, the recipe has changed… My husband and I have both made this dish and we both thought we were making the wrong recipe because it was so different. It looks like the original recipe has changed a bit. This version is still good, but is there any chance you could send the original recipe to me? The one with instant potatoes and just peas instead of peas and carrots? My family would be so thrilled!
I’m so sorry, but I don’t have the original anymore.
I was able to find the old version. Here is a PDF of that recipe. Enjoy!
Lindsay, thank you SO much! I never did check back after your first response but I’m glad I checked again today–I can’t wait to make it again this week!