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This classic shepherd’s pie recipe has ground beef, veggies, and mashed potatoes to make the best comfort food! The rich, savory gravy is mouthwatering, and you can make this tasty and affordable meal ahead of time.
You may also like my Tater Tot Shepherd’s Pie or Cowboy Casserole next.
What is shepherd’s pie?
It’s a baked dish that has a ground meat and vegetable filling that’s topped with creamy mashed potatoes. Even though purists will say that shepherd’s pie must have lamb, according to the Oxford English Dictionary shepherd’s pie was historically used synonymously in the UK with the term cottage pie, and it could have either lamb or beef (or whatever meat was on hand, if any. This is the 1800s, you guys). The more you know!
Whatever you call it, this shepherd’s pie recipe with ground beef is delicious. It’s also actually simple and straightforward to make, and you totally shouldn’t feel intimidated! This cozy complete meal will become a family favorite since it’s inexpensive and comforting.
What you’ll need
For the filling
- Ground beef – we’re using 90% lean. You can use lamb if you prefer.
- Onion – we prefer sweet (Vidalia) onion, but yellow is great
- Butter – for sautéing
- Italian seasoning – it’s a blend of fragrant dried herbs that comes in one convenient jar
- Tomato paste – for richer flavor and hint of tomato
- Flour – to thicken the sauce
- Beef broth – it gives a deep savory quality
- Worcestershire sauce – don’t skip it! It’s a fantastic way to infuse a ton of extra flavor
- Frozen vegetables – they’re already chopped, partly cooked, and frozen at peak freshness
For the mashed potatoes
- Russet potatoes – I find these are best for mashed potatoes
- Heavy cream and butter – I don’t recommend changing these up. It makes these potatoes perfectly luxurious!
- Garlic – along with salt & pepper, fresh garlic is all you really need to season mashed potatoes
Can I use fresh veggies?
- Sure! Frozen veggies are great for saving time since they’re already partially cooked, but if you want to use fresh vegetables, you can. Just cook them for a bit first to ensure they’re soft enough. Try sautéing them with the onions.
How to make shepherd’s pie
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Preheat your oven. Peel and quarter the potatoes and boil until tender. In a skillet, sauté the onion until softened. Add in the ground beef and brown it.
Stir in the Italian seasoning, tomato paste, and flour, and cook until incorporated, stirring constantly. Add in beef broth, Worcestershire sauce, and salt, and scrape up any brown bits from the bottom of the pan. Let it thicken.
In a small saucepan, heat the cream, butter, garlic, and salt & pepper and warm it over medium heat until the butter has melted. Drain the potatoes, and add the cream mixture over top. Mash well.
Add in the frozen mixed vegetables to the skillet, and cook for about 5 minutes. Transfer the meat and veggie mixture to a casserole dish and spread evenly with a spatula.
Add the mashed potatoes over top in a uniform layer. Use a fork to rake the mashed potatoes for texture. Bake and enjoy!
Tools for this recipe
- I like to use a 9×13 casserole dish, and one of my favorite skillets is this Staub 12″ skillet.
- A spatula is really handy for evenly spreading the mashed potatoes. This Le Creuset spatula is the kind I usually use.
- This potato masher is one that I use for many recipes.
Substitutions and variations
- You can use your own mashed potato recipe if you like, but we can’t guarantee how it’ll turn out without testing.
- Sub the cream for half-and-half or milk at your discretion, but the potatoes will end up less rich and likely dry, especially after being baked.
- Want a fancy touch? Swap half of the beef broth with red wine! Use a full-bodied red wine such as a cabernet sauvignon or merlot.
- Try sprinkling some parmesan cheese and/or grated cheddar on top of the potato layer prior to baking for a little bit of decadence!
Can I make shepherd’s pie ahead of time?
- Absolutely! Simply assemble it up to the baking step, cover tightly, and refrigerate overnight. You can also freeze it for up to 3 months.
- When you’re ready to heat it up, you may need to increase the baking time since it will be cold. Try baking it covered with foil for the first 30 minutes, uncover and bake for 20 more, and then broil if desired.
- If cooking from frozen, let the baking dish warm up a bit on the counter so that it doesn’t break. Or use these disposable foil baking pans!
What to serve with shepherd’s pie
- In England, HP Sauce or brown sauce is often served with it. It’s got tomatoes and tamarind and an addictive tangy taste!
- Shepherd’s pie also pairs well with a side salad. Try this Parmesan Arugula Salad or some mixed greens with this Creamy Balsamic Dressing.
- It’s also fantastic on its own or with a slice of crusty bread.
Leftovers and storage
- It will keep just fine in an airtight container 3-4 days in the fridge.
- Shepherd’s pie leftovers heat really well on the stove in a small saucepan. You can also microwave until warmed through!
- You can freeze it too even though we prefer the refrigerator. It might not be exactly the same as when first cooked, but it’ll still taste great.
More comfort food classics
Any questions or comments? I’d be thrilled to hear from you in the comments below! Leave me a star rating and review. You can also find me on Instagram.
Shepherd’s Pie
Ingredients
Meat filling:
- 2 tablespoons butter
- 1 medium onion chopped
- 1 pound lean ground beef or lamb
- 1/2 teaspoon Italian seasoning
- 2 tablespoons tomato paste
- 2 tablespoons flour
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 2 cups frozen mixed vegetables see note
Potato topping:
- 2.5 pounds Russet potatoes peeled and cut into quarters
- 1/2 cup heavy/whipping cream
- 1/4 cup butter (1/2 stick)
- 3 cloves garlic minced
- 1/2 teaspoon salt
- Pepper to taste
- Garnish: chopped fresh parsley optional, to taste
Instructions
- Boil the potatoes. Start the rest of the recipe while they're cooking. Preheat your oven to 375F and move the rack to the top third of the oven. Don't worry if the meat filling and potatoes aren't quite done at the same time.
- For the meat filling, add the butter to a large skillet and melt over medium-high heat, then add the onion and sauté for 5 minutes.
- Add the beef to the skillet and cook, breaking it up with your spoon as you go along, until just browned (about 6-8 minutes).
- Reduce the heat to medium and stir in the Italian seasoning, tomato paste, and flour. Cook (stir constantly), for about a minute.
- Add in the beef broth, Worcestershire sauce, and salt, and scrape up any brown bits from the bottom of the pan. Let the liquid thicken up a bit (about 1 minute).
- Stir in the frozen mixed veggies and cook for 5 minutes, stirring often.
- When the potatoes are almost done, add the cream, butter, garlic, and salt & pepper to a small saucepan and warm it over medium heat until the butter has melted and it's warmed through (don't let it boil). Once the potatoes are done (a knife should slide in easily), drain them and add them back to the pot they were cooked in. Pour the saucepan mixture over the potatoes and mash until smooth.
- Transfer the meat mixture to a 9×13 casserole dish and then spoon the potatoes over top. Smooth with a rubber spatula (or spoon if that's all you have). You can use a fork to create texture by raking it over the potatoes.
- Bake, uncovered, for 30 minutes or until hot and bubbly, then broil for a few minutes (watch it carefully) to brown the potatoes.
- Let it sit for a few minutes before serving and sprinkle with fresh chopped parsley if desired.
Notes
- I recommend weighing the potatoes at the grocery store as potato sizes vary a lot and everyone has a different idea of what a “large” potato is, but if you need to eyeball, 2.5 pounds of Russets is roughly 3 large potatoes.
- Frozen mixed vegetables can be found in the frozen foods aisle of your grocery store. It’s a blend of vegetables that typically contains a mix of peas, carrots, corn, and green beans.
- Serves 6-8 depending on portion size. Leftovers are delicious.
- See blog post for more tips including step-by-step photos, substitutions, and make ahead instructions.
- This recipe is also in the Salt & Lavender: Everyday Essentials cookbook.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
Absolutely delicious!
Thank you!! 😀
This is a definite keeper… I’ve tried many recipes and this was easy and delicious! My 4 yr old granddaughter ate it and said I was a “good maker” lol…. Trust me she tells it like it is!
I was going to pack up leftovers for my son but my husband wouldn’t let me… Said it was to good and he wanted some for tomorrow. So, thank you for the awesome recipe!!!
Haha love to hear that!! Thanks so much for your review, Pam.
Used red wine in place of broth – Excellent flavor!!
So glad you enjoyed it! Love that idea.
Thank you for this recipe! My family really enjoyed it. Our pantry is looking a bit skimpy at the moment. Unfortunately , I didn’t have everything so I had to substitute some, but it still turned out really great! For the potato portion, I had to sub sour cream, because we didn’t have heavy cream, we had to use chicken broth instead of beef broth, and also ketchup instead of tomato paste. Still super yummy though! Thanks again
I’m so glad it worked out, Crys! 🙂
Can’t wait to try this! Any idea how the cook time would change if I used store bought mashed potatoes? If everything is cooked, would it just need a few mins on broil versus 30 min cook time? Thanks!
Hi! If they’re store bought and cold from the fridge, I recommend heating them up first and then continuing the recipe from step 8 as written. The first part of the recipe involves making the mashed potatoes from scratch, and even though they’re warm after being freshly prepared, they still go in the oven for 30 minutes, followed by the broil step.
Made this tonight for the second time. Absolutely delicious 😋
Fantastic to hear, Linda! Appreciate your review!
Best Shepherds pie ever! Have made it twice in the last month! Thank you for this!!
I will be sharing this recipe with my friends and family!
That’s so great to hear!! 🙂 Thanks so much for your comment, and I appreciate the shares!
This is hands down the best recipe I have ever used for Shepherds Pie! I used ground venison instead of beef and it was still oh so good. The best cold weather comfort food! Definitely one I will be sharing!!
I’m thrilled to hear that!! 😀 Thanks so much for your review, Aurie!
I made this today. I had a huge craving for shepherds pie. Instead of regular butter, I used up my leftover garlic butter from thanksgiving in the filling. I tasted the filling when I followed it, but I found it a tad on the sweet side, so I added a dash of red wine vinegar and it really brought it more together. I cooked the potatoes in my instant pot with the garlic roughly chopping, then used my hand mixer to “mash” them up. Added butter and 1/2 and 1/2 and some dried parsley. Topped off the filling with the potatoes and added cheese. Im definitely making it again. It was delicious
Yay!! I’m glad you liked it, Sarah!!
Hi! Would this taste just as good you think with ground chicken? Thank you!
It really depends on your taste preferences. If you prefer chicken to beef, you could definitely try it. The only thing I’d be a bit concerned about is that ground chicken is much drier, but I think with the sauce and potatoes you should be ok.
Wondering if this would be good with ground turkey instead of beef. I know it is a dryer meat so any suggestions for making it work would be appreciated.
Love your recipes!!
Hi Susan! You could for sure give it a try. I haven’t personally tested it, but I think it should be ok. 🙂