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.
Wondering if this can be assembled and then frozen (before baking). If so, just thaw before baking per the instructions?
Made this for dinner tonight. I only had the small red and gold potatoes on hand so skins stayed on. I also had a frozen carrot, corn, and green bean mix. It was a big hit. It will definitely become a regular menu item at our house. I can’t wait for leftovers tomorrow.
THIS IS SO GOOD!!!!!! Didn’t and wouldn’t change a thing.
Good flavor, super easy (I used leftover mashed potato casserole for topping), kids liked it, WINNER!
I made this for dinner tonight my husband loved it. He is a very picky eater hates vegetables anything healthy. Thank you for sharing this recipe I wouldn’t change a thing.
I made this last night and all 4 of my kids loved it, especially my 4 year old! Will definitely be adding to our rotation. I actually used venison for the meat and it was amazing. Really delicious recipe.
I followed all instructions, except that I made this with boxed mashed potato topping. Did not have peas or corn, so used diced carrots, diced celery for the peas and diced frozen broccoli for the corn. The seasoning on the meat was great as is, and it was really a good meal.
I think it would have been better if you substituted the diced celery for the corn.
Tasty and versatile. Don’t leave out the tomato paste–that kicks it up a notch from recipes that don’t call for the tomato paste.
Absolutely amazing and easy too! I had some leftover mashed potatoes, so it was extra easy. Husband devoured it.
Hello! Have you ever tried freezing this pie? Made it tonight it was fantastic with double seasoning. It’s so much work. I’m wondering if I can make two at once and freeze one. Thanks!
I’ve frozen this recipe before and it froze up beautifully!! I’d say to cook it with aluminum for half the cooking time then without it otherwise the cheese browns before the rest can cook! This isn’t an issue if you thaw it though!! <3
This was superb! And I don’t believe it was much more work than anything else—I even added a few carrots, and threw in both frozen corn and frozen peas. Don’t skip any of the ingredients, though. I used lamb because—hello?—SHEPHERD’S pie. But I’m sure it’s good with beef as well.
I never leave reviews on recipes I try whether I like them or not, this is my honest first one…but my whole family LOVED this dish and they rarely all like the same thing. I followed the meat portion of the recipe exactly, I dished into premade pie crusts and used leftover mashed potatoes so I did not use the potato recipe. I also added a bit of leftover gravy into the meat mix, perfect for using thanksgiving leftovers.
We made this last night and followed the recipe verbatim and it is excellent! Our picky family loved it! I would not change a thing.
I make this at least once a month. It is outstanding. Thank you so much! Even if I use ground beef instead of lamb it is amazing and still retains the same flavors. I will make this routinely forever.
Delicious!! We spiced ours up a bit with some cayenne.
Absolutely in love with this recipe
This came out wonderful and was a great way to use up leftover Thanksgiving mashed potatoes.
I just tried the Shepherds pie with ground beef. It came out great…to die for…just like Mom’s.
I tried the recipe with turkey meat instead since that’s all I had on hand. It was delicious and a great hit with a picky 6 year old eater. Will definitely do it again. Thank you.
My go to recipie.
This is the second Sunday I’ve made this and it’s a WINNER!!
My family LOVES this Cottage Pie. My wife doesn’t like onions, so I ommit them.
I also add some Cream Cheese to the potato mixture.
So, not a “true” Cottage Pie… more like an “Apartment Pie”. LOL
Oh. My. Gosh. This recipe is so good! A keeper for sure. And I normally can’t stand shepherds pie. I love the flavors – simply fantastic.