Shepherd’s Pie (or Cottage Pie) is made with ground beef or lamb and vegetables in a flavorful gravy, topped with mashed potatoes and baked in the oven. This hearty dish is the best comfort food!

Close up of a serving of shepherd's pie on a plate with bite on a fork.

This shepherd’s pie recipe is everything you’d look for in an easy dinner.

  • It’s warm, comforting, and so flavorful.
  • It’s easy to make, with an active prep time of less than 30 minutes.
  • It’s make-ahead friendly.
  • You’ll have delicious leftovers (if you don’t eat it all!).

The best part? This easy shepherd’s pie recipe has meat, veggies and potatoes, all in one dish. Just add in a simple salad and dinner is done!

What is Shepherd’s Pie?

Shepherd’s pie is a dish traditionally made with minced meat, vegetables and gravy, topped with mashed potatoes and baked. It originated in England and Ireland, as a way to use up leftovers from other meals when budgets were tight. Shepherd’s pie was traditionally made with ground lamb, while cottage pie is the name for the similar dish made with ground beef. Whatever you call it, it’s pure comfort food.

Shepherd’s Pie Recipe Ingredients

Here’s what you’ll need to make this shepherd’s pie recipe:

Ingredients for shepherd's pie recipe.
  • Ground Beef or Ground Lamb: I use ground beef since it’s more readily available here in the United States.
  • Onion and Garlic: For flavor.
  • Frozen Mixed Vegetables: Using frozen vegetables saves prep time since you don’t have to chop the veggies. I used a mixture of carrots, peas and corn; any similar frozen mixed vegetables will work. If you prefer to use fresh vegetables, you can sauté them with the onion. Try carrots, bell peppers, green beans, and/or mushrooms.
  • Flour: To thicken the sauce.
  • Tomato Paste: The tomato paste adds richness and also helps to thicken the gravy.
  • Beef Broth: I like to use a low sodium broth. Beef broth gives the gravy rich flavor, but chicken broth also works well.
  • Worcestershire Sauce: Adds depth of flavor and enhances the flavor of the ground beef.
  • Seasonings: Paprika, dried thyme, salt and pepper round out the flavor.
  • Mashed Potatoes: I started with my favorite Mashed Potatoes Recipe and added sour cream for richness.

How to Make Shepherd’s Pie

Here’s a look at the recipe steps. You’ll find the full printable recipe in the recipe card below.

  1. Make the mashed potatoes. Peel and cube the potatoes. Then boil them until tender and drain well. Add the butter to the hot potatoes and mash. Then stir in the milk, sour cream, salt and pepper.
Mashed potatoes in pot with milk, sour cream, salt, pepper and potato masher.
Mashed potatoes in pot with spatula.
  1. While the mashed potatoes cook, prepare the shepherd’s pie filling. First, brown the ground beef and onion in a large skillet.
Browned ground beef and onion in a cast iron skillet.
  1. Then, add the garlic, frozen vegetables, flour and tomato paste. Cook, stirring, for 1-2 minutes.
Frozen vegetables, garlic, flour and tomato paste added to skillet.
  1. Stir in the beef broth, Worcestershire sauce, paprika, thyme, salt and pepper. Cook the meat mixture at a low simmer for 10 minutes.
Beef broth and seasonings added to skillet.
  1. Transfer the meat filling to a 9×13-inch baking dish.
Beef and vegetable filling in casserole dish.
Mashed potatoes added on top of beef mixture in dish, with ridges made on potatoes with a fork.
  1. Spoon the mashed potatoes over the top and then spread them into an even layer. Use a fork to make textured ridges on top of the potatoes. These will brown and crisp in the oven.
  2. Bake at 400° F for 25-30 minutes, until hot and bubbly.
Shepherd's pie in baking dish with serving spoon.

Recipe Tips

  • To make the recipe prep more efficient, prepare the meat mixture while the potatoes boil.
  • Season the mashed potatoes to your tastes before placing them on top of the casserole.
  • This recipe is a great way to use up leftover mashed potatoes. To make the potatoes creamy again so that they will spread evenly over the casserole, first warm them, stirring in a little milk since mashed potatoes tend to dry out over time.
  • If the meat mixture starts to dry out as it simmers, stir in a little more broth. You want it to be moist but not soupy.
  • If your baking dish is really full, you may want to put a rimmed baking sheet on the lower rack of the oven to catch any drips.

What to Serve with Shepherd’s Pie

This hearty main dish goes well with a salad or simple vegetable side dish. Pair it with:

Serving of shepherd's pie on a small white plate.

Make Ahead Instructions

You can assemble the shepherd’s pie up to one day ahead of time. Cover and refrigerate the unbaked dish. Before baking, let the casserole come to room temperature for about 20 minutes. You may need to add about 10 minutes to the bake time.

Storage and Reheating Tips

  • Refrigerator: Store leftover shepherd’s pie in an airtight container in the refrigerator for up to 3 days.
  • Freezer: Store leftover shepherd’s pie in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • To Reheat: Reheat gently in the microwave or in a covered dish in a 350 degree F oven until steaming hot.
Baked shepherd's pie in dish with a serving spoon.

More Easy Dinner Ideas

This shepherd’s pie is guaranteed to be a family favorite. You’re going to want to make it again and again!

Close up of serving of shepherd's pie on a plate with bite on a fork.
5 from 2 ratings

The Best Shepherd’s Pie Recipe

Servings: 8 servings
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Shepherd's Pie (or Cottage Pie) is made with ground beef or lamb and vegetables in a flavorful gravy, topped with mashed potatoes and baked in the oven. This hearty dish is the best comfort food! Serve it with a simple salad for an easy dinner.
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Ingredients

For the Potatoes

  • 2 ½ pounds russet potatoes, or Yukon gold potatoes
  • 3 tablespoons unsalted butter
  • ½ cup whole milk
  • ¼ cup sour cream
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper

Remaining Ingredients

  • 1 pound ground beef, or ground lamb
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic , minced
  • 16 ounces frozen mixed vegetables, such as carrots, corn and peas; about 3 cups
  • 2 tablespoons all-purpose flour
  • 2 tablespoons tomato paste
  • 1 cup low sodium beef broth, plus more as needed
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon paprika
  • ½ teaspoon dried thyme, or 1 teaspoon fresh thyme leaves
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions
 

Prepare Mashed Potatoes

  • Scrub the potatoes under cool water; peel (you do not need to peel if using Yukon golds). Chop into 1-inch pieces and place in a pot of cold water.
  • Place the pot on the stove and bring to a boil over high heat. Boil potatoes for 12-15 minutes, until very tender when pierced with a fork, but not falling apart. (While the potatoes cook, you can prepare the meat filling.) Transfer potatoes to a colander and drain well.
  • Return potatoes to the empty pot or place them in a large bowl. Add the butter pieces to the potatoes in the pot. Use a potato masher or hand mixer to mash the potatoes.
  • Add the milk, sour cream, salt and pepper. Stir or mix with a hand mixer. Taste and adjust seasonings as needed. Set aside.

Prepare Filling

  • Preheat oven to 400° F.
  • Heat a large skillet over medium-high heat. Add the ground beef and chopped onion to the pan and cook, breaking up the meat, until the beef is browned. Drain off excess grease.
  • Reduce the heat to medium. Add the garlic, frozen vegetables, flour and tomato paste. Cook stirring, for 1-2 minutes.
  • Add the beef broth, Worcestershire sauce, paprika, thyme, salt and pepper. Stir. Bring to a low simmer and cook for 10 minutes (reduce the heat as needed to keep it at a low simmer), until most of the liquid is gone. If the meat looks dry, you can add a little more broth. You want it to have some moisture, but do not want it soupy. Then remove pan from the heat.
  • Transfer the meat mixture to a 9×13-inch baking dish. Spoon the mashed potatoes over the top and then spread into an even layer. Use a fork to make some textured ridges on the mashed potatoes; these will crisp and brown in the oven.
  • Bake uncovered for 25-30 minutes until potatoes are golden brown on the edges. (Place a rimmed baking sheet on the rack below to catch any drips.) If desired, broil for 1-3 minutes to brown the potatoes in spots. Let stand for 5 minutes and then serve.

Notes

  • This recipe is a great way to use up leftover mashed potatoes. To make the potatoes creamy again so that they will spread evenly over the casserole, first warm them, stirring in a little milk since mashed potatoes tend to dry out over time.
  • You can assemble the shepherd’s pie up to one day ahead of time. Cover and refrigerate the unbaked dish. Before baking, let the casserole come to room temperature for about 20 minutes. You may need to add about 10 minutes to the bake time.
  • Store leftover shepherd’s pie in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. If frozen, thaw overnight in the refrigerator before reheating in the microwave or in a 350 degree F oven.
Calories: 351kcal, Carbohydrates: 38g, Protein: 17g, Fat: 15g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 56mg, Sodium: 558mg, Potassium: 1054mg, Fiber: 5g, Sugar: 3g, Vitamin A: 3209IU, Vitamin C: 16mg, Calcium: 79mg, Iron: 3mg
Nutrition information is an estimate.
Cuisine: Irish
Course: Main Course
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