Shepherd's Pie
This easy shepherd's pie recipe features a rich meat gravy with tender vegetables and a cheesy mashed potato topping, baked to golden perfection.
Shepherd's pie is one of those classic comfort dishes, like chicken pot pie, that's perfect for any night. Originally from the United Kingdom, it's traditionally made with lamb or mutton, but here in the US, we usually go for beef since it's easier to find (also known as Cottage Pie).
This recipe is pure comfort food that hits the spot every time. It's a hearty dish that includes a savory meat filling mixed with vegetables like peas and carrots, all enveloped in a rich gravy. The mixture is topped with a layer of creamy mashed potatoes, with a hint of cheese, and baked until beautifully golden.
Just like our chicken pot pie and tomato pie, it's easy to make, and always a hit!
Ingredients & Substitutions
- ground beef: As I mentioned before, lamb is more traditional, but beef is more widely available in the US. If you prefer lamb, use that instead!
- vegetables: To keep this recipe simple and traditional, we're using a mix of frozen peas and carrots. Feel free to toss in other vegetables like corn, green beans, or celery.
- mashed potatoes: Russet potatoes are mixed with half and half, butter, parmesan cheese, and an egg yolk to create the golden, creamy, cheesy topping. Substitute heavy cream if you can't find half and half.
- beef broth: Beef broth tastes the best with ground beef, but if you don't have any on hand you can use chicken broth instead.
- flour and tomato paste: Flour thickens the filling, while tomato paste adds depth and richness.
- Worcestershire sauce: Adds a savory, umami flavor to the filling.
- seasonings: We're using a combination of parsley, rosemary, thyme, garlic powder, salt, and pepper to flavor this pie.
How to make Shepherd's Pie
Step 1: Boil the potatoes.
Place the potatoes in a large pot and cover with cold water by 1 inch.
Bring the water to a boil, reduce to a simmer, and cook uncovered for 10-15 minutes until the potatoes are tender and easily pierced with a fork.
Step 2: Mash.
Drain the potatoes in a colander. Return the potatoes to the pot and add the half and half, butter, garlic powder, salt, and pepper. Mash the potatoes until the ingredients are mixed and smooth.
Step 3: Mix in the egg yolk and parmesan.
Add the parmesan cheese and beaten egg yolk to the potatoes and stir until well combined. Set to the side.
Step 4: Saute the onion and garlic.
Preheat your oven to 400°F(204°C).
Heat the olive oil in a large skillet over medium-high heat. Add the onions and cook for 5 minutes, stirring occasionally. Add the garlic and saute for 1 minute.
Step 5: Add the meat and seasonings.
Add the ground meat to the skillet and break it apart with a spatula or wooden spoon.
Add the thyme, rosemary, parsley, salt, and pepper. Stir well and cook for 7-8 minutes until browned, stirring occasionally. Stir in the Worcestershire sauce and cook for 1 minute.
Step 6: add flour and tomato paste.
Add the flour and tomato paste, stirring until well combined.
Step 7: Make the gravy.
Add the broth, peas, and carrots to the meat mixture and stir to combine. Bring the sauce to a boil, then reduce to a simmer for 5-7 minutes, stirring occasionally, until the sauce is slightly thickened. Season with more salt if needed.
Step 8: Assemble the pie.
Pour the meat filling into a deep pie dish, a 9 x 9-inch baking dish, or a 7 x 11-inch casserole dish.
Spread out the filling into an even layer.
Step 7: Layer the mashed potatoes.
Spoon the mashed potatoes over the meat filling.
Step 7: Bake and serve.
Place the pie on the center rack and bake uncovered for 25-30 minutes.
Cool for 15-20 minutes before serving.
Pro Tip
Spread Evenly: Spoon the mashed potatoes over the meat filling and spread them evenly to seal the edges and prevent the filling from bubbling up over the sides.
What to Serve with Shepherd's Pie
Shepherd's pie is such a cozy dish, and it gets even better when you pair it with some warm, crusty sourdough bread to soak up all that delicious gravy. For a tasty veggie side, try green beans sautéed with bacon—so good!
And if you're in the mood for something a bit heartier, cornbread slathered with homemade butter is always a winner.
How to Store
To store, cover the dish tightly with foil or plastic wrap, or transfer leftovers to an airtight container and refrigerate for 3-4 days.
To freeze, let it cool completely, cover it tightly with plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
To reheat, cover the dish with foil and bake at 350°F (175°C) for 20-25 minutes, or until heated through.
more comfort food recipes
Subscribe to our newsletter and we'll send you more fresh recipes, valuable troubleshooting advice, useful tips, and other information we believe will be helpful to you!
Shepherd's Pie
INGREDIENTS
Potato Topping
- 2 lbs russet potatoes (peeled and cut into 1" cubes)
- ¾ cup half and half (or heavy cream)
- 4 tablespoons butter
- ⅓ cup parmesan cheese (shredded)
- 1 egg yolk (beaten)
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon parsley or chives (chopped, for garnishing)
Meat Filling
- 1 lb ground beef (sub ground lamb)
- 2 tablespoons olive oil
- 2 garlic cloves (minced)
- 1 cup yellow onion (diced)
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 2 tablespoons worcestershire sauce
- 1 cup beef broth
- 1.5 cups frozen peas and carrots
- 2 teaspoons dried parsley
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
INSTRUCTIONS
Make the Potato Topping
- Place the potatoes in large pot and cover with cold water by 1 inch. Bring the water to a boil, reduce to a simmer, and cook uncovered for 10-15 minutes until the potatoes are tender and easily pierced with a fork.
- Drain the potatoes in a colander. Return the potatoes to the pot and add the half and half, butter, garlic powder, salt and pepper. Mash the potatoes until the ingredients are mixed together and smooth. Taste and add more salt if needed.
- Add the parmesan cheese and beaten egg yolk to the potatoes and stir until well combined. Set to the side.
Make the Meat Filling
- Preheat oven to 400°F(204°C).
- Heat the olive oil in a large skillet over medium-high heat. Add the onions and cook for 5 minutes, stirring occasionally. Add the garlic and saute for 1 minute.
- Add the ground beef and break it apart with a spatula or wooden spoon. Add the thyme, rosemary, parsley, salt, and pepper. Stir well and cook for 7-8 minutes until browned, stirring occasionally. Add more salt if needed.
- Stir in the Worcestershire sauce and cook for 1 minute. Add the flour and tomato paste, stirring until well combined. Add the broth and frozen peas and carrots and stir to combine. Bring to a boil, then reduce to a simmer for 5-7 minutes, stirring occasionally, until the sauce is slightly thickened.
Assemble the Pie
- Pour the meat filling into a deep pie dish, 9 x 9 inch baking dish, or a 7 x 11 inch baking dish. Spread out the filling into an even layer.
- Spoon the mashed potatoes over the meat filling, spread them into an even layer, and ensure they seal to the edge of the dish to prevent the filling from bubbling up.
- Place on the center rack and baked uncovered for 25-30 minutes. Cool 15-20 minutes before serving.
Nutrition
Traditional shepherd's pie is made with ground lamb cooked with onions, carrots, and peas, then topped with creamy mashed potatoes. It's all baked together until golden and bubbly.
The main difference between Irish and British shepherd’s pie is the meat used in the filling. In Ireland, it's often made with ground lamb, sticking to the traditional roots. In Britain, though, you'll find it made with ground beef more often, which technically makes it a cottage pie. Either way, it's delicious!
The primary difference between shepherd's pie and cottage pie is that shepherd's pie is traditionally made with ground lamb, while classic cottage pie is made with ground beef.
My wife made this tonight with ground lamb and it was very good. Made a great dinner on a cool autumn night. We will defiantly have it again.
I give you full marjs marks for a COTTAGE PIE , but please dont call it a SHEPHERDS PIE. which is not made with fried mince from Butcher, and has no vegies in it, but are served beside it.. Shepherds Pie = slices of Roast Lamb, put through your mincer, mix with Tomato Sauce to bind it, press into pie dish, top with mash spuds, sit under griller to brown top only — serve with boiled vegies,, The texture and flavour of Roast Lamb —- you will never get with beef or any other meat,,, that meat is already cooked - so no frying or baking needed !!!!👏👏 if you do try add vegies- that meat texture will fall apart and not be enjoyed.. and LOOK - no great long list of ingredients.. - I helped my German Granma make this 1940’s War years,. I turned the handle of her mincer that she had screwed to her kitchen table ,,
made with lamb it's Shepard pie.
made with ground beef it's cottage pie
now ya know.
Yes, you are correct! If you read this post, you'll know we mentioned this several times throughout the recipe post 😊. Beef is more widely available in the US than lamb (and more affordable), but you can still use lamb if you'd like which is why we also put ground lamb as a substitute option in the recipe card itself. Now ya know, too!
stinking delicious 😋 & perfect for Autumn 🍂 we had a 2 day rain storm come through & the temps really dropped. this Cottage Pie was a hit.
I wish I could post a picture.
Thank you, Cindee!
yes this is deliciousCOTTAGE PIE, with vegies fromcottage garden, but Traditional SHEPHERDS PIE is nit made with ground lamb from Butchers shop, you feed pueces of keft over Roast Lamb through your own mincer,, so its alreadt cooked meat ,, so you then enjoy that delucioys roast fkavour and fantastic texture—. you cannot get that wirh “fried” butchers mince meat !!!
Hi Marion, so glad you find this recipe delicious! As we mentioned many times in this post, a cottage pie is made with beef and shepherds pie is made with lamb. Since beef is more widely available and more affordable in this US, we decided to go with beef for this shepherd's pie mentioning a few times that you can use lamb instead if you want since that is the only difference between the two pies.