This easy Shepherd’s Pie recipe is filled with savory ground beef and veggies, then topped with creamy, cheesy mashed potatoes. This traditional casserole is a true comfort food that makes a great dinner any night of the week!
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What’s in This Shepherd’s Pie Recipe?
A classic mashed potato-topped pie made from ground beef (or lamb!) and vegetables. This hearty pie is sure to keep your stomach full!
- Meat: This recipe works perfectly with lean ground beef or lamb!
- Veggies: Yellow onion and frozen mixed veggies make this recipe so simple to throw together.
- Garlic: Adds an earthy flavor to the dish.
- Tomato Paste: Enhances the savory and umami flavors of the dish.
- Flour: All-purpose flour thickens the filling.
- Herbs: Fresh thyme and rosemary add a pleasant herbal note to the filling.
- Stock: Beef stock adds moisture to the filling and enhances the flavor of the meat.
- Potatoes: We like russet potatoes for the fluffiest mash.
- Dairy: Heavy cream, milk, Parmesan cheese, and butter make the potato topping rich and cheesy.
Notes from the Test Kitchen
Tender protein, mixed veggies, and a fluffy mashed potato topping create an all-in-one meal. It’s up for debate, but either beef or lamb can be used in this Shepherd’s pie recipe, and both are delicious!
Variations
There are so many ways you can change up this ground beef shepherd’s pie casserole recipe with what you have on hand. We have loved swapping the ground beef for lamb, turkey, or chicken for a different flavor. Or make it vegetarian by using lentils and mushrooms. Add some curry powder for an Indian-inspired pie, or some cayenne pepper for a spicy pie.
Top your pie with mashed sweet potatoes for a slightly sweeter variation, or use colcannon for a delightful Irish twist.
How to Store and Reheat
Store leftover shepherd’s pie tightly covered with aluminum foil in the refrigerator for up to 4 days. Reheat in a 350°F oven covered with foil for about 30-40 minutes, or until warmed through.
How to Freeze
Freeze homemade shepherd’s pie tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 2 months. Reheat directly from frozen, removing the plastic wrap but keeping the foil on top, in a 350°F oven for about 1 hour.
Serving Suggestions
This hearty shepherd’s pie is a complete meal all by itself. If you’re looking for a little extra something, try serving it with some red wine glazed carrots or sauteed leeks. And who could say no to some cheesy cornbread biscuits?!
Shepherd’s Pie Recipe
Equipment
- 11×7-inch Baking Pan
Ingredients
For the Beef Layer
- 2 tablespoons unsalted butter (¼ stick)
- 1 pound 90% lean ground beef or ground lamb
- 1 yellow onion diced
- 1½ cups frozen mixed vegetables
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1 tablespoon chopped fresh thyme
- 2 teaspoons chopped fresh rosemary
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 cup low-sodium beef stock
For the Potato Layer
- 2 pounds russet potatoes peeled and cut into large cubes
- ½ cup heavy cream
- ¼ cup milk
- ¼ cup freshly shredded Parmesan cheese
- 3 tablespoons unsalted butter room temperature (⅜ stick)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Heat the butter in a large skillet set over medium heat. Add in the beef and onion. Cook, breaking the beef apart and stirring it with a wooden spoon until the beef is browned and no longer pink and the onion is translucent, about 7-8 minutes.2 tablespoons unsalted butter, 1 pound 90% lean ground beef, 1 yellow onion
- Add in the frozen vegetables and garlic. Cook until the vegetables are warmed through, about 3-4 minutes.1½ cups frozen mixed vegetables, 2 cloves garlic
- Add in the tomato paste, flour, thyme, rosemary, salt, and pepper. Stir until no flour is visible.2 tablespoons tomato paste, 2 tablespoons all-purpose flour, 1 tablespoon chopped fresh thyme, 2 teaspoons chopped fresh rosemary, ½ teaspoon kosher salt, ½ teaspoon ground black pepper
- Stir in the beef stock and bring to a simmer. Cook for 2-3 minutes until the sauce has reduced slightly.1 cup low-sodium beef stock
- Spread the mixture out in a 7×11-inch baking dish and set aside.
- Preheat oven to 400°F.
- Add the potatoes to a large pot and cover with cold water. Heat on high until it boils. Reduce to a simmer and cook until the potatoes are fork tender, about 5 minutes. Drain well. Let the potatoes sit in the colander for 5 minutes to steam off any excess moisture.2 pounds russet potatoes
- Add the potatoes to a large bowl and mash with a potato masher.
- Mash/stir in the cream, milk, parmesan, butter, salt, and pepper until uniform. Spread over the beef mixture.½ cup heavy cream, ¼ cup milk, ¼ cup freshly shredded Parmesan cheese, 3 tablespoons unsalted butter, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Bake for 25-30 minutes or until the potatoes are golden and the filling is bubbling. Cool for 10 minutes before serving.
Video
Becky’s Tips
- Shepherd’s pie is traditionally made with ground lamb. It can be substituted for all or part of the ground beef.
- For the vegetables, you can use corn, peas, carrots, green beans, or a mixture.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Shepherd’s Pie Step by Step
Cook the Beef and Onion: Heat 2 tablespoons of unsalted butter in a large skillet set over medium heat. Add in 1 pound of 90% lean ground beef beef and 1 diced yellow onion. Cook, breaking the beef apart and stirring it with a wooden spoon until the beef is browned and no longer pink and the onion is translucent, about 7-8 minutes.
Warm the Veggies: Add in 1½ cups of frozen vegetables and 2 cloves of minced garlic. Cook until the vegetables are warmed through, about 3-4 minutes.
Add the Seasonings: Add in 2 tablespoons of tomato paste, 2 tablespoons of all-purpose flour, 1 tablespoon of chopped fresh thyme, 2 teaspoons of chopped fresh rosemary, ½ of kosher salt, and ½ teaspoon of ground black pepper. Stir until no flour is visible.
Simmer the Filling: Stir in 1 cup of low-sodium beef stock and bring to a simmer. Cook for 2-3 minutes until the sauce has reduced slightly.
Spread the Mixture: Spread the mixture out in a 7×11-inch baking dish and set aside.
Boil the Potatoes: Preheat the oven to 400°F. Add 2 pounds of peeled and cubed Russet potatoes to a large pot and cover with cold water. Heat on high until it boils. Reduce to a simmer and cook until the potatoes are fork tender, about 5 minutes. Drain well. Let the potatoes sit in the colander for 5 minutes to steam off any excess moisture.
Mash the Potatoes: Add the potatoes to a large bowl and mash with a potato masher.
Add the Cream: Mash/stir in ½ cup of heavy cream, ¼ cup of milk, ¼ cup of freshly shredded Parmesan cheese, 3 tablespoons of unsalted butter, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper until uniform. Spread over the beef mixture.
Bake the Casserole: Bake for 25-30 minutes or until the potatoes are golden and the filling is bubbling. Cool for 10 minutes before serving.
The original Scottish shepherd’s pie had a pastry crust wrapped around the filling and commonly used beef and turnips in the filling. Irish shepherd’s pie uses lamb in the middle and is topped with potatoes.
When this pie made its way from Scotland to Ireland, it changed to use up the abundance of potatoes.
Allow the meat to cool slightly while you make the mashed potatoes. This will prevent the potatoes from melting and sinking into the meat.
If your pie seems sloppy, it’s likely that you used too much milk or butter in the potatoes. This excess moisture then seeps down into the meat and creates a loose and sloppy filling. Make sure not to add too much moisture to the potatoes. We want them scoopable but firm.
