The Best Classic Shepherd’s Pie – AKA Shepards Pie or Cottage Pie. Ground Beef (or lamb) with vegetables in a rich gravy, topped with cheesy mashed potatoes, and baked.
Shepherd’s Pie
So, this is how you spell it: Shepherd’s Pie. But, from doing a quick google search, it came to my attention that TONS of people think it’s Shepards Pie.
Irish Shepherd’s Pie
Traditional Irish Shepherd’s Pie would actually call for ground lamb. The difference between Shepherd’s Pie and Cottage Pie is the meat. Cottage Pie uses ground beef, while Shepherd’s Pie uses ground lamb.
I called this recipe Shepherd’s Pie. But, I wrote the recipe so that you could use ground beef or ground lamb.
I typically use ground beef because it is widely available. But, for a special occasion, like St. Patricks day, I would use ground lamb.
How To Make Shepherd’s Pie
(Note – The full printable recipe is at the bottom of this post)
- Sauté some chopped onions in olive oil.
- Add ground beef or ground lamb.
- Add dried parsley, dried thyme, dried rosemary, salt, and pepper.
- Stir and cook the meat mixture until the meat is browned.
- Add minced garlic and Worcestershire sauce.
- Cook the garlic for a minute.
- Add flour and tomato paste.
- Add beef broth, frozen mixed peas and carrots, and frozen corn kernels.
- Simmer the meat gravy until it is thick.
- Boil some peeled and chopped potatoes until they are soft.
- Drain the potatoes
- Add butter, half & half, parmesan cheese, garlic powder, salt, and pepper.
- Mash the potatoes until smooth.
- Pour the meat mixture into a casserole dish.
- Top it with the cheesy mashed potatoes.
- Bake until the meat is bubbling and the potatoes are golden.
Easy Shepherd’s Pie
Making the best Shepherd’s Pie is not difficult. But, there are a few steps to it. You have to make the meat mixture, the mashed potatoes, assemble the casserole, and bake it.
I find that the easiest way to make this dish is to work ahead. You could make the beef or lamb mixture ahead of time. Or, you could make the mashed potatoes ahead of time.
You could also make the whole recipe ahead of time. Just assemble the casserole, cover the dish, and keep it in the refrigerator until you are ready to bake it. I find it is best to bake it within 3 days of preparing it.
When you are ready to bake it, take it out of the refrigerator for about 20 minutes before you need to bake it to let it start coming to room temperature. Uncover it, and bake.
What to serve with The Best Shepherd’s Pie
- Deviled Eggs
- Roasted Broccoli from Skinnytaste
- The Best Chocolate Chip Cookies
Watch the Video for the Best Classic Shepherd’s Pie Below.
Find more of my recipes on TikTok
Best Classic Shepherd’s Pie Recipe
Video
Ingredients
Meat Filling:
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 1 lb. 90% lean ground beef -or ground lamb
- 2 teaspoons dried parsley leaves
- 1 teaspoon dried rosemary leaves
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon Worcestershire sauce
- 2 garlic cloves -minced
- 2 tablespoons all purpose flour
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 cup frozen mixed peas & carrots*
- 1/2 cup frozen corn kernels
Potato Topping:
- 1 ½ - 2 lb. russet potatoes -about 2 large potatoes peeled and cut into 1 inch cubes
- 8 tablespoons unsalted butter -1 stick
- 1/3 cup half & half
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup parmesan cheese
Instructions
Make the Meat Filling.
- Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.
- Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
- Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
- Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
- Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
- Set the meat mixture aside. Preheat oven to 400 degrees F.
Make the potato topping.
- Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.
- Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
- Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
- Add the parmesan cheese to the potatoes. Stir until well combined.
Assemble the casserole.
- Pour the meat mixture into a 9x9 (or 7x11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
- If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake uncovered for 25-30 minutes.** Cool for 15 minutes before serving.
Notes
Nutrition
Check out all of my great ground beef recipes.
I used impossible ground product instead of beef. I used butter instead of olive oil. I used vegetable broth instead of beef broth. I doubled the recipe.
My daughter told me to make this anytime and she couldn’t tell it wasn’t beef.
I found the seasonings amazing. I did use Parmesan/romano mix. But loved that it wasn’t cheddar. I love cheddar but appreciated a different cheese.
Will make again. Recommend!!! Thank you.
This is absolutely delicious and was a total hit with my family! Thank you! Question – do you have suggestions to make a lower calorie version? Thank you so much
This is an excellent, tasty version of the pie. So easy and so delicious.
Can I freeze this?
I love it it’s great thanks
This is the BEST shepherd’s pie I’ve ever tasted and I’ve tasted many. Everyone asks for this recipe. Pretty much on the weekly rotation during winter months. Thank you!
This is the best Shepards Pie Recipe. My family and friends looked it and look forward to the next time I make it.
Amazing flavour, but would recommend that the potatoes be started first, to cut down on prep time. 😀
This recipe was AMAZING!!!!!! 10/5☆. 3 teens and a 7 year old gobbled this up all gone. Very happy family
Great way to make it. My family loves Shepherds pie. This is the best way to make it Thanks
Very tasty needed more potatoes but very good
Unbelievable! Made 2 of them as one was for my in-laws: Mom phoned me immediately after supper to rave about it and asked me to make it for them again EXACTLY like that. The cook at the bar we were at asked for some. The Parmesan in the potatoes are key and I added a cup or two of cauliflower. Didn’t tell them that. 😎
This recipe was fantastic. I’m a sucker for a good Shepard’s Pie. Super easy recipe to follow. Only thing I would do slightly different is add more veggies but that is a personal preference I love lots Of veggies in my stews and pies. Anyways, if you’re on the fence use my review to make your final decision. You won’t regret it. *I didn’t have frozen carrots on hand so used fresh carrots threw them in when the recipe asked. Initially was afraid the carrots wouldn’t soften but they do during the bake.
love the tomato taste in this recipe
I have been searching for a Shepherd’s Pie recipe for months. I printed your recipe yesterday and decided to give it a try. I had two 12-year-old girls to feed and wanted something different to feed them. I was taking a huge chance because one of them didn’t like the food on her plate to touch each other. She eats one item at a time, never mixing flavors. I cook food so that the flavors complement each other and are to be eaten together. This recipe was exactly what I wanted in an American version of Shepherd’s Pie. The girls gobbled up their portions and absolutely loved the dish almost as much as I did. Thank you for taking the time to create a superb dish.
Sincerely, Rebecca H.
Made a double batch for company and they loved it! It was a huge hit!
One of my favorite recipes of all time. I love serving it to my family, as they always compliment me each and every time!
Love this!!! Thank you!
Made this dish last week with fresh carrots, minced beef and garlic powder instead of fresh garlic. Tasted great!
Greetings from The Netherlands!
I made this recipe with elk meat and was blown away with how fast it disappeared out of the pan!