This Beef Shepherd's Pie recipe is an easy-to-make casserole with seasoned ground beef and vegetables in a savory gravy, topped with creamy mashed potatoes and then baked in the oven. It's the perfect comfort food for any night of the week.
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get weekly updates from me!
Beef Shepherd's Pie is hearty and warm and surely takes the trophy for ultimate comfort food (along with Chicken Bacon Ranch Pot Pie or Lentil Pot Pie). It also is a pretty simple dish to prepare, making it both work for weeknight dinners or more celebratory feasts with family. Unlike some other savory pies on my website (like this Beef Pot Pie or Beef Taco Pie with Masa Crust), this dish isn't so much a pie as it is a casserole. Regardless of the name (and we will discuss this more below), this dish is a winner for most everyone and should be on your weekly winter dinner rotation.
So, let's get to making it, shall we? The article below details all the information you need to know to make these successfully, concluding with the recipe at the end. You can jump around using the menu below, or skip to the end of the article for the full recipe.
Jump to:
What is in a name?
Growing up in New England, Shepherd's Pie meant one and one thing only: a ground beef casserole. It wasn't until I was in my adult years that I discovered Shepherd's Pie is actually a dish that originated over the pond, and typically includes ground lamb (hence the mention of the shepherd in the title). As it turns out, cottage pie--a similar casserole made with ground beef-- is more similar to what I had growing up, though my parent's called it "Shepherd's Pie."
I was so torn whether or not I should title this recipe as I had always known it. Well, it turns out there is a rift in the recipe development community as to what exactly is the correct title too! That said, I'm pushing forward with what I've always known this dish to be, which is why this is known as Beef Shepherd's Pie.
Main Ingredients Needed
Here is a brief overview of the ingredients needed. The recipe card lists the full recipe with quantities and detailed instructions (located below this article).
- ground beef (you can also use ground lamb here)
- veggies: mushrooms, onions, carrots and peas (swap in what you have on hand or what you like...lots of people add corn to their Shepherd's Pie with beef, so fell free to experiment
- yukon gold potatoes
- milk
- butter
- potato starch or cornstarch (I prefer to use potato for this recipe, but cornstarch or even flour work just as well)
- tomato paste
- Worcestershire sauce (you can omit if you don't have this, but it does add a good bit of flavor)
- dried thyme (or fresh!)
- beef broth
- salt and pepper
What to Bake It In
You can make the beef filling in an oven-safe skillet, such as an 8" cast-iron skillet (or similar size), and assemble and bake the dish directly in that skillet. One less dish to wash, after all!
Or you can choose another 8" oven-safe baking dish. I love this cast-iron pie dish for my pot pies (like this Chicken Pot Pie) or casseroles.
How to Make It
This dish has 3 steps to complete, but they aren't difficult or time-consuming. Some can even be done ahead of time. You can make the entire dish up to the point of baking, up to 3 days ahead of time. Or, you can make the two different components ahead of time.
Here is a step-by-step overview of how to make this recipe:
Step 1: Boil the potatoes.
Step 2: Meanwhile, make the beef, mushroom and veggie filling.
Step 3: Mash the potatoes together with the butter, milk and seasoning.
Step 4: Transfer the beef filling to a baking dish (unless you cooked the beef in an oven-safe dish)
Step 5: Place the mashed potatoes on top, and create some ridges.
Step 6: Bake until bubbling and a bit crispy in places.
What to Bake It In
You can make the beef filling in an oven-safe skillet, such as an 8" cast-iron skillet, and assemble and bake the dish directly in that skillet. One less dish to wash, after all!
Or you can choose another 8" oven-safe baking dish. I love this cast-iron pie dish for my pot pies or casseroles.
Can It Be Made Ahead of Time?
The good news here is that Shepherd's Pie keeps and freezes really well. The recipe as written makes enough for a family, serving roughly 4-6 portions. This recipe can be doubled if you wish to make enough for now and some for later.
To do so, you can either increase the size of the pan it is made in, or make it in two. This recipe can be made inside of a medium cast iron skillet or baking dish, about 8-10" inches. To double the portions it can be made in a 12" cast iron skillet.
Alternatively, you can assemble and bake it in an oven safe dish. For a single batch, bake in an 8" baking dish or for a double batch bake in a 9" x 13" dish.
If you want to freeze this meal, I recommend assembling and baking it in a disposable aluminum foil container. Let the casserole cool completely before freezing. Wrap well with one tight layer of plastic wrap and a layer of aluminum foil.
More Dinner Recipes
I am so honored when you make a recipe from my site! If you make this Beef Shepherd's Pie, please leave a star ⭐️⭐️⭐️⭐️⭐️ rating with your experience! If you have any questions about this recipe, feel free to comment here, and tag me on Instagram
PrintBeef Shepherd's Pie
There is no way to describe this Beef Shepherd's Pie other than pure comfort food. This homey casserole has a base of ground beef and veggies in a luxurious sauce, topped with creamy mashed potatoes. Double the recipe, if desired to make some for now or some for later.
- Prep Time: 10:00
- Cook Time: 00:35
- Total Time: 00:50
- Yield: Serves 4
- Category: Dinner
- Method: Bake
- Cuisine: American
Ingredients
For Mashed Potatoes:
- 1-½ pounds (680 grams) yukon gold potatoes, peeled and diced
- ⅓ cup (70 grams) whole milk, more as needed
- 4 tablespoons (60 grams) unsalted butter
- 1 teaspoon coarse kosher salt, more to taste
- ¼ teaspoon garlic powder
- ½ teaspoon ground black pepper
For Meat Filling:
- 1 tablespoon olive oil
- 8 ounces (226 grams) button or crimini mushrooms, cleaned, stems removed and diced
- 1 medium onion, diced fine
- 2 medium carrot, peeled and diced fine
- 1 teaspooon coarse kosher salt, more to taste
- ½ teaspoon ground black pepper
- 1 pound ground beef (or lamb)
- 2 garlic cloves, minced
- 2 tablespoons (14 grams) potato starch or cornstarch
- 2 teaspoons tomato paste
- 1 teaspoon Worcestershire (or soy sauce)
- 1 teaspoon dried thyme (or a tablespoon of fresh thyme leaves)
- 1-¼ cup (283 grams) beef broth, or more as needed
- ½ cup frozen peas
Instructions
Make Mashed Potatoes:
- Add potatoes to a medium pot with enough water to cover them by 2″. Boil the potatoes until tender, about 20-25 minutes
- Once the potatoes are tender, drain them, return them to the pot and add in milk, butter, salt, garlic powder and pepper. Mash together with a potato masher until just combined or you desired consistency. Taste and adjust seasoning, and adding in more milk if necessary.
Make meat filling:
- Preheat the oven to 425ºF and place a rack in the upper part of the oven.
- Heat oil in an 8-10” cast-iron skillet over medium-low heat. Once hot, add mushrooms and a pinch of salt and cook until all of the liquid has evaporated about 8 minutes. Add onion, carrot, salt and pepper and cook until beginning to soften, about 5 minutes. Add in the ground beef and cook until no longer pink.
- Add in the garlic, potato starch, tomato paste, Worcestershire and dried thyme and mix together. Cook until fragrant, about 30 seconds. Pour in the beef broth and stir to combine, scraping up any browned bits of the bottom of the pan. Bring up to a boil and then lower heat to simmer for 10 minutes. Shut off the heat and taste and adjust seasoning. Stir in the frozen peas.
- Spoon the mashed potatoes on top and carefully spread them out in an even layer, covering the entire meat mixture. If desired, run a fork or a spoon over the mixture to create texture that will crisp in the oven. Or you can assemble it in an 8" baking dish if your skillet is not oven-safe.
- Cook in preheated oven in the upper rack for 15 minutes, until the filling is lightly browned and bubbling.
- Let sit for 5-10 minutes before serving.
Notes
This can be made and baked all in one dish if using a cast iron or other oven-safe skillet. If not available, this can be cooked in any skillet and then transferred to an oven safe 8" baking dish.
This recipe can be doubled and baked in a large 12" cast iron skillet or 9" x 13" baking dish to make some for now and some for later.
Shepherd's Pie freezes really well. You can make a double batch and freeze one for later and serve one for dinner.
Some of the links on this page may be affiliate links. Everyday Pie is a participant in the Amazon Associates Program. As an Amazon Associate I earn from qualifying purchases, at no extra cost to you.
Nate
It was delicious full of flavor will definitely be added to the winter rotation of meals.!!!