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.
My whole life I have never been a Shepard pie fan. Always trying something different. Wow! Just wow! I I I love this recipe. My family gobbled down the whole pan. Ty! I finally found a awesome recipe. Thanks for sharing….. this is so GOOD !!!!!
Very good, I generally don’t like shepherd’s pie. Will definitely make this again!
Could you do this in individual pie tins??
outstanding! doubled the recipe using 90% lean beef peas/carrots/and corn, extra worcestershire sauce and some leftover roasted fresh tomatoes with the paste, better than bullion /one tsp of tomato paste/ a little butter in the beef mixture. this recipe signifies the start of the fall season, we all love it!
I’ve made this several times, and most recently for a friend recovering from surgery. She just messaged me that her family loved it! I couldn’t take credit, so I forwarded your recipe. It really is the very best recipe!
This is the best recipe. My family loved it. I rate this a 10!!!
Absolutely a favorite to be added to fall and winter dishes.. I did use a frozen mix of peas, carrots, green beans and corn, and only cooked briefly to maintain a moist/gravy like consistency through oven baking. Thoroughly enjoyed the outcome, delish!! Tysm for sharing!!
This was the first time I’d ever had Shephard’s Pie and it was wonderful. The meat/gravy was so rich and flavorful. We are definitely adding this one to our rotation!
OMG. DELICIOUS. PEOPLE FIGHTING BECAUSE THERE WAS NO MORE LEFT. WILL MAKE AGAIN
Thank you for a great recipe!
OMG! I just tied this recipe and it is as what my nieces called it, “the bomb”! I recommend this recipe 1000%!
Thank you😊
My family loves this recipe! I usually double it for our family of 7 and it works great. If there are any leftovers they get fought over.
I don’t make Shepherd’s Pie or Cottage Pie often. Tried this recipe and my husband LOVED it. Wants it added to the meal rotation. So easy!
This is an easy and delicious recipe. I’m all save it print it and have it for later on my fridge!
Terrific recipe! I very much like the parmesan cheese & garlic powder incorporated into the mashed potatoes. I have always made my shepherds pie topped with sharp cheddar cheese.
Really good! Thanks from a fellow Hoosier.
Love all enjoyed it. Great mash potatoes.
This was the first time I made shepherds pie and it was the best shepherds pie I’ve EVER had. That’s how good the recipe is! Followed it to a T and it came out perfectly 🙂
Absolutely perfect! It took me an hour from start to finish but it was well worth it and definitely qualifies for the “made with love” label’
Shepherds pie is my husband’s favorite dish…I only use this recipe and always make a double patch…it doesn’t last long. ABSOLUTELY LOVE IT!!!