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’ve been using this recipe for the last three years and has become a family favorite, including at Thanksgiving!!! I’ve adjusted a little by removing pepper & W. Sauce, due to allergies, and added a layer of Swiss and pastry with crushed crackers on top. Also adjusted for Turkey, Vegetarian & Vegan and all taste FANTASTIC!
Tried this last night. Yum! Definitely going to use this recipe again and again!!
My family loves this recipe so much!! Even my picky toddler can’t get enough of it! We make it at least every other week. Thank you!!
You’re right, this is the best tasting Shepherds pie ever. I’m saving this to use over and over. We love bison and it was delicious plus there’s leftovers for tomorrow!
I tried this recipe for the first time tonight and it was wonderful. Followed the directions exactly and it was a hit.
Although its my first try to bake this, it came out to be very nice. My children loves it. I should bake it longer though.
Thanks for the recipe.
Very good recipe. Lots to do and worth it.
One of the best shepherd pres I’ve ever had, certainly the best I’ve ever made. I’ll continue using this recipe from now on. I used ground lamb, and followed everything pretty closely. Only difference is I used a 12 oz bag of mixed peas, carrots, corn and green beans, which was perfect amount and combination in my opinion.
Great! Loved the herbs in it’s recipe.
Did a double batch and it was loved. Will make again.
First time making Shepherds Pie. Didn’t have time to make potatoes so used ready made refrigerated mashed potatoes and added some garlic powder and butter. One of my favorite go to recipes. Delicious.
Best recipe ever !! Family says it’s gourmet!!
Best shepherds pie I’ve ever had. I’ll be saving this recipe.
I was really surprised by the savory flavor. Will continue to make!
Made this for my family tonight. It was a huge hit asking for second’s. My husband even ate his vegetables, lol. Wouldn’t change a thing.
Delish!! I’m autistic and have some sensory issues with most veggies so I cooked the onion with some fresh carrot and celery and added some frozen riced cauliflower in the broth and blended it to a creamy texture with my immersion blender. It turned out perfectly! Delish with all the veggie flavor and nutrition but none of the weird textures 🙂
I’ve made this twice now and it’s my son’s favorite. Takes awhile to get the potatoes and meat and vegetable mixture prepared but it’s worth it!
simply the best!
Making this for the third time tonight!
I added more vegetables but followed the recipe. It was the best I have had ever!! And I made it!!!
Going to Save this recipe Amanda Finks!!!
Excellent!!!!
Just excellent! Made a couple of small adjustments for what I had on hand. We all loved it!
My family loves this recipes. I always make a double batch. Thanks for a great and easy recipe.
Loved it
This is a wonderful recipe!!! Delicious and flavorful – very different from the run -of-the-mill shepherd’s pie! I used Idahoan instant spuds which worked very well on top. The parmesan cheese is a nice touch!!! Yum!
Delicious very good recipe
No, you just need to be sure to cook the raw vegetables almost soft before baking. I did and was not aware of the difference other tasting amazing but crunchy. After a couple times, mince them and it’s delicious!!
So happy to find your site! Made this dish for two finicky eaters. We are still letting 3yr old give it another try but the 1yr old ate it with gusto. And she’s the real tough one. Grand Pop loves it too. Easy to keep on rotation with basic ingredients. Thank you, it’s a keeper!
Do the vegetables have to be frozen?
No, usually use fresh corn and carrots when I make this
Is there a reason that it calls for the herbs to be dried? I prefer fresh, but don’t know if that would somehow mess it up.
I used caved and it came out fine
Very good flavor- I used 1/2 of butter in recipe and potatoes were creamy and flavorful. I would double the peas, carrots and corn next time. Great comfort food meal!
No – I used fresh carrots and cooked them in the microwave first.
No, I happened to have frozen peas and corn , but used fresh carrots, no problem
You could use fresh but it’s a lot easier and quicker with frozen. 🙂 I would steer clear of canned, it would ruin the flavor.
I use fresh carrots, corn, and parsnips. I sauté them a little before adding. Still do frozen peas because I prefer them over canned and don’t want to mess with prepping fresh.
All your recipes are really delicious. I did make this Shepperd Pie and it’s truly delicious. This can feed a big crowd on Game day. It’s so popular with my family.
Ok. I gave this a 5 star because it really is delicious, but i have a complaint!
20 minute prep time! Give me a massive break. Exaggeration abounds. It takes longer than that to gather the ingredients let alone prepare them. Let’s say 45 minutes prep time – if you are quick and with no distractions. Someone is on a different time scale. But again the recipe is a delicious one and definitely worth the “prep time”.
Next time i will make extra potatoes – licking the bowl was a treat.
Wow this is so good i love explanation
I used canned corn, fresh cut carrots and subbed canned cut green beans for the peas, was still so yummy. Was a lot more prep time than I was expecting for a shepherds pie (first time ever making one) but it was easy and worth it and will make again and sure to get easier once I get the recipe memorized.
This recipe is great! I used ketchup instead of tomato paste, and used instant mashed potatoes, a good brand, not the basic store brand. It made it so much easier, and I like these potatoes better than any I could have mashed myself.
Using Idahoan instant potatoes was delicious and a real time saver. Better than my mashed potatoes from scratch.
I don’t know if it is the case for this recipe, but typically recipes don’t count gathering/prepping time, and assume that you have the ingredients nearby and measured out ready to go.