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.
we loved it thanks for shairing it with us
Fabulous and easy. This is a winner. Comfort food at its best. Easy to substitute ingredients here and there without wrecking it e.g. I left out the flour and it didn’t seem to matter. Marmite instead of Worcestershire sauce, forgot the parsley – still was great. Thanks for the recipe, it’s going to be a go-to from now on.
Just wanted to say that I made shepherds pie using this recipe for the first time on October 5th, 2020 and I am about to make it AGAIN. I have been making shepherds pie for many years using different recipes but this recipe is definitely in the top 3. Tonight we will be making the potato topping differently (making it with cream cheese, half and half). Thank you for sharing!
I want to use a 9×13 inch pan I am thinking I would have to double it
It seems if you double the recipe, it would be too much for a 13×9, maybe fit a lasagna pan, if you were to increase the recipe by 50%, I think that would fit a 13×9
I doubled the recipe — but followed exact instructions. Easy to make and delicious!!! Will make again:)
What size pan did you use to double the recipe? I’m thinking of making this for thanksgiving.
I doubled the recipe and used a 11×14 purex. It actually was probably to big of a dish because there’s not a thick layer of potato but the beef amount is perfect.
I also doubled the recipe, I am looking forward to serving the family tonight.
Myhusband never had it til we were at a restaurant. Very picky eater. He loved it. Now I make it. (Minus the carrots)😆
I doubled the recipe too. It was absolutely delicious!!
I didn’t have beef broth or frozen veggies or parmesan. I subbed a can of peas and carrots, used the liquid from the veg to mix with one envelope of beef bouillon and omitted the salt. I also subbed shredded mixed cheddar for the parmesan.
Turned out fantastic! My daughter counted down the last 15 minutes of standing time. Couldn’t wait to sink her teeth into it.
I made this last night and it was AMAZING! This was restaurant quality! Thank you for sharing with us!
I have many Shepherd’s Pie recipes but this is a standout. So similiar to the taste of my mom’s. As she never went by recipes, I have spent a lot time trying to recreate it. My search is now over. Thank you so much.
This recipe was simple and the results were simply delicious. A perfect blend of spices and other ingredients as well.
I made this today. It tastes amazing! Thank u for sharing yr recipe.
I’m an empty nester and learning how to cook for one. I cut this recipe in half and made two cottage pies in 6oz ramekins, and put one in the freezer for later. It was delicious fresh out of the oven, and delicious a week later defrosted and heated upon the oven.
Thanks. good to know it will freeze. I often need to cook ahead.
The one you put in the freezer, did you bake/cook first? Or straight to freezer after assembly? Thanks. If my 20 year old son wasn’t away at school I wouldn’t need to freeze, but just my husband and I at home now.
It’s just my daughter and me now. I also cut the recipe in half and made 2 small individual pies in ramekins. It was the perfect amount and came out great. Thank you.
That’s a great idea!!
Yummy…my family loved! I think it took me longer to pull it together; I must be getting old.. haha
Mine is in the oven right now. But, I hear ya ….. it took me longer too! I’m glad I’m not the only one. But it looks so good, I think it’ll be worth it.
Lol! I’m going to use this recipe today with whatever I can conjure up! , thanks
!
Susan, it took me for ever also. I can contribute to old age. Lol. It’s was very good
My husband and I loved this recipe! I didn’t have any parsley so I omitted that and substituted sour cream for cream in the potatoes. I agree the amount of butter in the recipe is a bit much, you could easily use half the amount of butter and it would be fine. Overall a delicious and easy dish to prepare will definitely be making this again!
My first Shepherd’s pie! It was awesome! No need to change anything about it! Even my 8yr old son ate it and he hates everything!
We are sheep farmers so of I made this with lamb. I had a pound of homemade lamb sausage handy and grabbed that. Also had to use fresh carrots sliced very thin and left out the corn due to allergies. Even though I had to wiggle the ingredients just a bit it was a big winner and easy as can be. Thanks for the new yummy at our table!
I made this for dinner tonight and it was mouthwatering delicious! Thank you for sharing. 😊
My son helped , and it was a great dish- subbed turkey for beef ,chicken broth for beef broth and used fresh herbs
also use regular milk instead of half and half
it’s a keeper! comfort for 2020!!
Great recipe. I tried it tiday and we loved it!
Can you double the recipe and freeze one?
This was DELICIOUS and seamless to make. I used beef and also added in 1/4cup of chopped mushrooms and about 1 Tbsp of red wine. Will absolutely make again.
A whole stick of butter for 2 potatoes? Is that right?? That just seems like a ton of butter. Just wanted to make sure that was not a mistake.
2 POUNDS of potatoes.
No. It’s for 1-2 pounds of potatoes! Not just 1or 2 potatoes!
Good starter recipe. I added more Worcestershire than it called for, probably 2-3 tbsp. I normally don’t cook with a lot of rosemary so the taste didn’t sit right with me. I may omit or use less next time. Overall a good recipe that is able to be tweaked to your liking.