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Easy Shepherd’s Pie Recipe

Shepherd's Pie

iamwinfred
This classic Shepherd's Pie features seasoned ground beef simmered with tender vegetables in a rich, herby gravy, crowned with fluffy cheddar-laced mashed potatoes and baked until golden and bubbling. A beloved one-dish comfort meal that comes together with simple pantry staples, tastes even better the next day, and freezes beautifully for effortless weeknight dinners.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine British
Servings 6 servings
Calories 580 kcal

Equipment

  • Large skillet or Dutch oven 12-inch
  • Large pot For boiling potatoes
  • Baking dish 9x13-inch
  • Potato masher or ricer Ricer optional for ultra-smooth results
  • Colander
  • Wooden spoon
  • Measuring cups and spoons
  • Sharp knife and cutting board

Ingredients
  

For the Meat Filling

  • 2 lbs ground beef or lamb 900g; 80/20 blend recommended
  • 1 large onion diced
  • 3 garlic cloves minced
  • 2 carrots peeled and diced
  • 1 cup frozen peas about 140g
  • 1 cup frozen corn about 150g
  • 2 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 1 cup beef broth 240ml; or reconstituted beef base
  • 2 tbsp all-purpose flour
  • 2 tsp fresh thyme leaves or 1 tsp dried thyme
  • 1 tsp fresh rosemary chopped; or ½ tsp dried
  • 1 bay leaf
  • salt and black pepper to taste
  • 2 tbsp olive oil

For the Potato Topping

  • 3 lbs russet potatoes 1.4kg; peeled and cubed
  • ½ cup whole milk 120ml; warmed
  • 4 tbsp unsalted butter 57g; softened
  • ½ cup sour cream 120g
  • 1 cup shredded cheddar cheese 113g; divided — ½ cup mixed into potatoes, ½ cup for topping
  • salt and pepper to taste
  • fresh parsley optional; chopped, for garnish

Instructions
 

  • Place peeled, cubed potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook over medium-high heat for 15–20 minutes until fork-tender, then drain thoroughly in a colander.
  • Return drained potatoes to the pot and mash with butter, warm milk, and sour cream until smooth and creamy. Stir in ½ cup cheddar cheese, season generously with salt and pepper, and set aside.
  • Heat olive oil in a large skillet over medium-high heat, add ground beef or lamb, and cook for 6–8 minutes, breaking it up, until no longer pink. Transfer meat to a plate, leaving about 2 tablespoons of fat in the pan.
  • Add diced onion and carrots to the skillet and sauté over medium heat for 5–6 minutes until softened. Stir in the minced garlic and cook for 1 more minute until fragrant.
  • Sprinkle flour over the vegetables, stir well, and cook for 1–2 minutes, then add tomato paste, beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf. Return the browned meat to the skillet, add frozen peas and corn, and simmer for 8–10 minutes until the sauce thickens; remove bay leaf and season to taste.
  • Preheat oven to 400°F (200°C) and lightly grease a 9x13-inch baking dish. Spread the meat filling evenly in the dish, then spoon the mashed potatoes over the top, sealing the edges; use a fork to create ridges and sprinkle the remaining ½ cup cheddar over the surface.
  • Bake on the middle rack for 25–30 minutes until the top is golden and the filling is bubbling around the edges; broil for 2–3 minutes at the end for extra browning if desired. Let rest for 10 minutes before serving, then garnish with fresh parsley.

Notes

  • Drain the meat well after browning — excess grease will make the filling oily and can cause a watery pie.
  • Use warm milk and butter when mashing, and avoid overmixing or the potatoes will turn gluey.
  • Let the filling cool for 10–15 minutes before topping with potatoes so they don't sink into the filling.
  • Create peaks and ridges in the potato topping with a fork — the raised areas crisp up beautifully in the oven.
  • Season each component separately (meat, filling, and potatoes) for the best layered flavor.
  • Make-ahead tip: Assemble the pie up to 24 hours in advance, refrigerate covered, and bake when ready (add 10 extra minutes to bake time).
  • To freeze: Wrap assembled (unbaked or baked) pie tightly in plastic wrap then foil; freeze up to 3 months. Bake from frozen, adding 20–30 minutes.
  • Reheat leftovers covered with foil at 350°F for 25–30 minutes, removing foil for the last 10 minutes to re-crisp the top.
  • Technically, shepherd's pie uses lamb while cottage pie uses beef — both are equally delicious with this recipe.
  • For a lighter variation, swap the beef for ground turkey, or replace meat entirely with cooked lentils and mushrooms for a vegetarian version.

Nutrition

Serving: 1ServingCalories: 580kcalCarbohydrates: 48gProtein: 35gFat: 28gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 115mgSodium: 680mgPotassium: 1050mgFiber: 5gSugar: 6gVitamin A: 110IUVitamin C: 35mgCalcium: 20mgIron: 25mg
Keyword comfort food, ground beef casserole, make ahead dinner, mashed potato topping, shepherd's pie
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