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 made this dish but used instant potatoes. It was delicious. The meat was seasoned well and tasty.
Also I added chopped up parsnips as an extra veg. I also put in more of the carrots and peas. I have always tried to up-veg these kinds of dishes. It is easier to double the amount and then freeze one for later.
Great recipe. I doubled the recipe and added two teaspoons of Marmite if you have it. The meat part improves by making it a day ahead.
We really enjoyed this recipe. The flavours were very very good and well balanced. I did not alter the recipe at all.
What is half and half?
This was a great hit for our backyard bonfire party. Yummy, comfort food, tasty, everyone gave lots of compliments and went back for seconds. Super easy to prep and throw in oven once guests arrive. Made with a side pear/arugula/gorgonzola salad. AMAZING. All the guests left with the recipe as requested haha
This meal was absolutely delicious. I even used instant potatoe mix and my husband is in love. He is asking me to make this every week. The only thing I did wrong was add too much minced garlic. I did not follow the amount the directions called for and I don’t recommend adding more garlic than this recipe calls for.
The family loved this meal! It was a very flavorful version of this meal.
I’m making this right now. I didn’t have frozen peas or carrots just can’s which is so unusual because I don’t eat canned vegetables. My boyfriend always thinking everything has to be stocked. It sure sounds good so I hope I don’t mess it up.
I used fresh mushrooms and a lamb leg I had. I diced it. It was so good!
I made this for dinner one night, and WOW, was it ever good!! I am planning to make it again for a special Christmas Eve dinner. The only thing that I will do the next time is to make more mashed potatoes for the topping. This is going to be recipe that we will make over and over again.
How does this recipe hold up to freezing for food prepping several of these? If so what would the changes be when bringing them from the freezer for baking?
The BEST!!!
Love this so much. One of the best shepards pie ever. I added old bay seasoning to it because I didn’t have a lot of the seasonings and it was great!!
Tried for dinner tonight and it was delicious!!!
Made this recipe for the first time, doubled it because I had 2 lbs of lean ground beef. Used most of the same spice, added some chunks of fresh carrot and mushrooms and winged a few measurements but the flavour was tremendous. I also broiled it for the last 5 minutes and the cheese in the potatoes browned wonderfully. My husband was impressed and had 4 pieces. I will definitely make this again.
I’ve made Shepherd’s Pie many times before, always using a different recipe. I could never quite find the right meat mixture and it always tasted bland to me. Then I found this recipe! I believe it is the combination of the spices, Worcestershire sauce, and the tomato paste that gave it the taste I was looking for.
The only part I change any time I make Shepherd’s Pie are the vegetable ingredients I use a 15 oz. can of corn as I’m not a fan of carrots (I may add peas the next time I make it).
Thanks for sharing this recipe, as I will be using this one from now on!
This is by far the best recipe I have tasted. My husband and I recently ate at an Irish pub and were disappointed as the dish was so bland. it left us wanting more. Found this recipe, and I made it tonight for dinner, without the peas but instead sauteed fresh carrots and onions together initially before adding the meat to brown. The result was incredible We could not stop eating it— it was sooo good. It will become on of our comfort food recipes forever!
Super tasty, easy to make!
I made it few times, every time putting different vegetables (zucchini etc.) on top of the meat mixture, before potatoes! Adds moisture and texture!
Best yet