The ultimate comfort food, this hearty and easy shepherd’s pie recipe is packed full of seasoned beef and vegetables, topped with creamy mashed potatoes, sprinkled with cheese, and baked until golden. Fill up with this delicious family favorite.
This is an amazing recipe, because it makes everyone in the family happy. How could you not like something covered in mashed potatoes and cheese?
It has been really cold and snowy the last few days. We have to check on the animals multiple times a day to make sure their water hasn’t frozen over.
During these frigid temperatures, we have extra motivation to finish the outside chores and return to the cozy fire that awaits. Even better is serving a plate full of this comforting cottage pie to warm us up completely.
You can serve it by itself, but it’s lovely paired with some sourdough dinner rolls.
Ground beef is simmered with homemade beef broth, vegetables, and five-spice to create a flavorful, healthy, and protein-packed filling. Then top the vegetable and beef mixture with mashed potatoes that are mashed with cream, butter, and yogurt (or sour cream), topping them with fresh parmesan cheese.
This meal is as much a joy to prepare as it is to eat! I hope your family enjoys this classic shepherd’s pie recipe as much as ours does.
Tips:
- Shepherd’s pie is the ultimate winter comfort food. You can make it your own by switching out the ground means or vegetable mixture.
- If you aren’t getting the browning on top you desire, you can set your oven broiler on for a few minutes, but watch it carefully to ensure the cheese browns without burning.
- Taste the filling and the mash separately, to ensure they’re properly seasoned.
- I’ve heard from some people that they like to do a combination of cauliflower and potato for the mash for a lighter version.
- This is the perfect use for leftover mashed potatoes.
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Tools you may need:
Baking dish or large skillet
Cutting board
Liquid measuring cup and measuring spoons
FAQ
What is the difference between cottage pie and shepherd’s pie?
The main difference between the two is that cottage pie is made with beef, while shepherd’s pie is made with lamb; but in the US, shepherd’s pie is commonly made with ground beef.
How do you keep shepherds pie from falling apart?
The eggs in the mashed potatoes help keep the pie together. You should also make sure to spread the potatoes and press down a bit.
What can you eat shepherd’s pie with?
- Salad with kefir ranch or honey mustard dressing
- Sourdough dinner rolls or crusty sourdough bread
- Sauerkraut or another fermented vegetable
What is shepherd’s pie made of?
Ground beef or ground lamb: could also substitute with another ground meat.
Onion, finely diced
Mixed vegetables: carrot, celery, garlic, peas
Tomato paste
Flavors: Worcestershire sauce, Italian seasoning
Beef stock (preferably homemade): Substitute with chicken broth if needed, but I like the depth of flavor beef broth.
Salt and pepper
Russet potatoes
Butter, cream (or milk), and yogurt (or sour cream)
Flour – All purpose flour or einkorn.
Parmesan: Freshly grated on top. Could also use cheddar cheese.
Why is my shepherds pie soupy?
This could be due to a few reasons, not straining extra fat from cooking the ground beef, not cooking the filling long enough to reduce the liquid, or not adding enough flour to thicken the filling.
How To Make Shepherd’s Pie
Begin by preheating the oven to 350 degrees.
Create The Filling:
Melt the butter (or use olive oil) in a pan over medium heat and add the onion, carrots, celery, and garlic; cook 5-7 minutes until the vegetables begin to soften.
Add the beef and cook, breaking up the large clumps, until it’s no longer pink. Remove any excess beef fat.
Stir in the tomato paste, Worcestershire sauce, Italian seasoning, beef stock, salt, black pepper, and frozen peas to the meat mixture
Cook a few minutes more to warm up the peas and allow the flavors to merge.
Taste and adjust for salt if necessary. Transfer filling to an 8×11 casserole dish. Set aside.
Make The Mashed Potato Topping:
Add peeled, chopped potatoes to heavily salted boiling water and cook until the potatoes are fork tender.
Drain the water and add the potatoes back to the pot. Add the butter, cream, salt, and pepper; mash together until you have a really smooth consistency.
Taste and adjust for salt if necessary.
Spread the fluffy mashed potatoes over your meat and vegetable filling in your baking dish.
Fluff the potatoes lightly with a fork (to create peaks that will brown in the oven) and sprinkle with freshly grated parmesan cheese.
Place in the preheated oven for 20 minutes until the pie is warmed through and the top is evenly golden brown. You may need to turn your broiler on for a few minutes at the end to achieve really nice browning. Watch the pie carefully at this stage to ensure it doesn’t burn.
Storage:
Store in an airtight container in the fridge for 4-5 days, or in the freezer for 2 months. Technically, it can last longer in the freezer, but quality my decrease.
This is a great recipe for a busy weeknight. Just prep ahead and store in the fridge or freezer until you are ready to bake. If stored in the freezer, allow to thaw for 24 hours in the fridge before baking.
Find more delicious from-scratch dinners:
- Chicken Marsala Soup
- Homemade Hamburger Helper
- Chicken With Creamy Peach Sauce
- Pumpkin Chili Recipe With Ground Beef
- Skillet Pork Chops With Garlic And Butter
If you try this recipe and love it, I would love if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone
Shepherd’s Pie
A hearty, winter, comfort food, shepherd’s pie is packed full of seasoned beef and vegetables, topped with creamy mashed potatoes, sprinkled with cheese, and baked until golden.
Ingredients
- 2 tbs butter or olive oil
- 1 medium onion, finely diced
- 1 lb ground beef
- 1 large carrot, finely diced
- 2 cloves of garlic, minced
- 3 teaspoons italian seasoning blend
- 1/2 teaspoon salt
- 1/2 teaspon pepper
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 tbsp all purpose flour
- 1 cup beef broth
- 1 cup frozen peas
Mash Ingredients:
- 2 lbs of russet potatoes, peeled and halved
- 1⁄2 cup salted butter (8 tablespoons)
- 1⁄3 cup cream (or milk)
- 1⁄2 teaspoon Salt
- 1⁄2 cup freshly grated parmesan to top
Instructions
- Begin by preheating the oven to 350 degrees.
- Melt the butter (or use olive oil) in a pan over medium heat and add the onion, carrots, celery, and garlic; cook 5-7 minutes until the vegetables begin to soften.
- Add the beef and cook, breaking up the large clumps, until it’s no longer pink. Remove any excess beef fat.
- Stir in the tomato paste, Worcestershire sauce, Italian seasoning, beef stock, salt, black pepper, and frozen peas to the meat mixture
- Cook a few minutes more to warm up the peas and allow the flavors to merge.
- Taste and adjust for salt if necessary. Transfer filling to an 8×11 casserole dish. Set aside.
Make The Mashed Potato Topping
- Add peeled, chopped potatoes to heavily salted boiling water and cook until the potatoes are fork tender.
- Drain the water and add the potatoes back to the pot. Add the butter, cream, salt, and pepper; mash together until you have a really smooth consistency.
- Taste and adjust for salt if necessary.
- Spread the fluffy mashed potatoes over your meat and vegetable filling in your baking dish.
- Fluff the potatoes lightly with a fork (to create peaks that will brown in the oven) and sprinkle with freshly grated parmesan cheese.
- Place in the preheated oven for 20 minutes until the pie is warmed through and the top is evenly golden brown. You may need to turn your broiler on for a few minutes at the end to achieve really nice browning. Watch the pie carefully at this stage to ensure it doesn’t burn.
Notes
If you aren’t getting the browning on top you desire, you can set your oven broiler on for a few minutes, but watch it carefully to ensure the cheese browns without burning.
Taste the filling and the mash separately to ensure they’re properly seasoned.
I’ve heard from some people that they like to do a combination of cauliflower and potato for the mash for a lighter version.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 508Total Fat: 32gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 105mgSodium: 737mgCarbohydrates: 34gFiber: 4gSugar: 4gProtein: 23g
manasa says
loved d recipe… but i dont eat any kind of meat… any veg replacement like dal or beans that wud substitute pls…
thank u !!! want to try this but veg version…
Erika says
I’m surprised this recipe calls for a casserole dish vs a cast iron skillet. I was hoping to make it in my 12” skillet. Have you tried it? Will it fit? Thanks!
Mary says
I always use a cast iron skillet when making a shepherds pie. I also omit the Parmesan cheese, instead I mix grated cheddar cheese in with the mashed potatoes then sprinkle some on top. Delicious!!!
Bob says
The best Shepherd’s Pie can not be made with beef.
It’s a good thing you don’t run a restaurant.
Heather says
I wish Lisa did have a restaurant! Everything I have cooked from this site is excellent!
Per the post FAQ above: What is the difference between cottage pie and shepherd’s pie?
The main difference between the two is that cottage pie is made with beef, while shepherd’s pie is made with lamb; but in the US, shepherd’s pie is commonly made with ground beef.
And that was how it was when I was growing up. Shepherd’s pie was/is commonly made with ground beef in the US.
Steven Lempriere says
Nice recipe, but what we would call, on this side of the pond, a Cottage Pie. Shepherd’s Pie would be made using minced lamb, or less common nowadays, a more thrifty version would use the meat and gravy left over from a Sunday roast.
Anonymous says
Her farm is based in America, thus her use of “Shephard’s Pie” is correct. Please see the above comment regarding the use of Cottage pie vs Shepard’s pie in America.
Suzie says
Looks like you have some nasty comments on here. you might want to delete the one with bad language if possible.
Thanks for the dinner recipe idea! Looks delish!!
Lisa says
Thank you! Deleted!
Cali says
When is the flour used? I don’t see it in the steps!
Lisa says
Add it when the butter and onions are cooking. It is optional, it will give you a thicker sauce.
Danilee says
Thank you for all of the delicious recipes!
I’m sorry that there are so many negative people out there!
My family enjoys your content a lot😊
Lisa says
Thank you Danilee! I appreciate that.
kathy says
Hey Lisa… FYI the celery is not listed in the ingredient list. Made this tonight and it was delicious! Used ground venison. Thank you, thank you for all you do! I have learned SO much from you!
God bless you and all your family!
Lisa says
Oops. This recipe was recently edited, and must have forgotten that. Thank you.
Peter says
Excellent recipe, however it isn’t a shepherds pie as it doesn’t have lamb in it. It’s actually a cottage pie.
Lisa says
Glad you enjoyed it! And good to know on the name!