There is no way to describe Shepherd's Pie other than pure comfort food. This homey casserole has a base of ground beef and veggies in a savory sauce, topped with creamy mashed potatoes. It's made on the stove but ends up in the oven for a crispy finish.
Is it Beef Shepherd's Pie or Cottage Pie?
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 technically what I had growing up, though my parent's called it "Shepard'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! With that being said, I'm pushing forward with what I've always known this dish to be.
This homey beef casserole is hearty and warm and surely takes the trophy for ultimate comfort food. The correct title aside, this dish is a winner for most everyone and should definitely be on your weekly winter dinner rotation.
Shepherd Pie Ingredients
Here is an overview of the ingredients needed for this recipe. The full recipe is listed below in greater detail.
- ground beef (you can also use ground lamb here)
- veggies: mushrooms, onions, carrots and peas
- yukon gold potatoes
- milk
- butter
- potato starch or cornstarch
- tomato paste
- worcestershire sauce
- dried thyme
- beef broth
- salt and pepper
Making Shepherd's Pie
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.
- Step 1: Make Mashed Potatoes (You want the potatoes to be creamy enough to be delicious, but not so thin that they fall apart when scooped.)
- Step 2: Make Beef Filling (This is a simple beef, mushroom and veggie filling that is savory and comforting)
- Step 3: Assemble and Bake (Combine the two components and bake!)
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.
Freezing and Make Ahead Instructions
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:
- Chicken Pot Pie
- Beef Taco Pie with Masa Crust
- Fresh Corn Pie
- Broccoli Cheddar Quiche
- Butternut Squash, Caramelized Onion and Feta Pie
I am so honored when you make a recipe from my site! If you make this Shepherd's Pie, please leave a comment and a star rating with your experience! If you have any questions about this recipe, feel free to comment here, too!
PrintFull Recipe
Beef Shepherd's Pie
There is no way to describe 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: Oven
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
- ¾ teaspoon fine sea salt
- ¼ teaspoon garlic powder
- ½ teaspoon ground black pepper
For Meat Filling:
- 1 tablespoon olive oil
- 8 ounce (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 kosher salt
- ½ teaspoon ground black pepper
- 1 pound ground beef (or lamb)
- 2 cloves garlic, minced
- 2 tablespoons (14 grams) potato starch or cornstarch
- 2 teaspoons tomato paste
- 1 teaspoon Worcestershire (or soy sauce)
- 1 teaspoon dried thyme
- 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 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.
Keywords: Shepherd's Pie, Beef Shepherd's Pie Recipe
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Olga
I love pies and the rest of the recipes look good.
Olga.
Jasmin
We’ve been wanting to make this for ages and finally did! A few days ago we almost made it without the mushrooms, because we didn’t have any and I am so glad we waited until we had all the ingredients. The mushrooms combined with the thyme added such a dimension! Key for us too, was using a really high quality bone broth. We are licking our plates!
One question: I was tempted to use butter instead of oil with the mushrooms at the beginning. Ended up following the recipe as is, but want to ask, is there a specific reason you used oil instead butter in the pan?
★★★★★
Kelli Avila
Jasmin, I'm so glad you enjoyed the Shephed's Pie! It's such a classic! I called for oil instead of butter as butter would burn for that long of a cook time. You could certainly use butter and oil, but butter alone classically isn't called for solo as the milk solids can't sustain a long cooking time without burning. I would say a pat of butter at the end before adding in the starch would be nice!
marion
as i read you delicious recipes, my Shepherds Pie recipe as handed down through generations to my German Grandma,, it is made with “ground cooked Roast Lamb,, and Pickled boiled Lamb (or Silverside) not with ground Lamb mince meat from the butcher,, that is for Cottage Pie with vegies from the Cottage Garden,,
Shepherds Pie has no vegies in it,, - mince the cold meats and mix with lots of
Tomato Sauce and Worcestershire Sauce, add pinch of seasoning and black Pepper, heat Pie in oven and brown potato nicely under grill, delicious texture and taste, completely different to Cottage Pie,,, serve with boiled vegies,,
★★★★★
Bob
Shepherd's Pie with beef!? LMFAO.
★
Kelli Avila
Hi Bob! Did you read what I wrote? I address this very thing. No need to be rude. You do know I'm a real person---would you speak to me like this if we were in real life? -Kelli
Ron
Good reply to Bob Kelli. I am making this for supper tonight and will leave a rating and comment soon. It looks delicious.
Patrikios
This was my first attempt at Shepherd Pie and it came out great! I used ground beef and the dish went over so well with the family I didn’t have leftovers for lunch the following day, if I may humble-brag. Nice work, Kelli.
★★★★★
Debbie
Delicious!!! I did not have mushrooms but still loved it!!!
★★★★★
Debbie
My assisted living village was making it for dinner,I wanted to know what it was,lol
Patrice
Is potato starch necessary?? And where can it be bought?
Barbara
Patrice, you can use corn starch in place of the potato starch. It is just used to help thicken up the sauce for the pie.
Randy
I made this last night and we loved it. I cooked it in two pans so I could freeze one. The only thing I did differently from the recipe was to drain my mushrooms and then drain the meat mixture again. It was wonderful comfort food.
★★★★★
Jennifer K
Made this for dinner and it turned out great! Potatoes on hand were a little oversized but nobody complained about extra mashed potatoes. Our thyme might be a little older because it wasn’t as strong in the recipe
Shared the recipe with family and they also loved it!
★★★★
Brabara
Hi Kelli!
I grew up in the South and for as long as I can remember my mom made what she called 'Sheperd's Pie'. It did not contain mashed potatoes nor ground lamb. BUT it was delicious non the less and I still make it the same way (mostly) to this day. Cubed bite sized potatoes cooked to just under fork tender, ground beef, seasoned and cooked with onion, cut green beans, in the can, rinsed well. Mix all of that with a can of cream of chicken or mushroom soup and cheese (measure with your heart!), season all with your favorites, I used onion and garlic powders. Scoop into an unbaked deep-dish pie shell, add some cheese on top and maybe chives or green onion and bake. Cool and cut like a pie. We generally serve it with a salad, rolls and iced tea. Delicious! To avoid par baking the pie shell, I preheat the sheet pan for about 30 minutes, getting it screaming hot and bake the pies (it usually makes 2) on the very bottom of the oven. Cooks the bottom each and every time.
Thank you for sharing with us your knowledge and expertise. Glad you didn't have too many naysayers or detractors. Shepperd's Pie or Cottage Pie...it's all delish!
Kelli Avila
Barbara, thanks for sharing!! Love to hear about family recipes!
Joan Evans
Delicious, very good!
★★★★★
Charlie
This is not a Shepherd's Pie.
A Shepherd" 's Pie has lamb in it.
This is a Cottage Pie
Kelli Avila
Hi Charlie---I address this straight away in the post 🙂
Ron Albert
This Shepherd's pie is by far the best I have ever made. We had our good friends over for supper and they truly loved it. They know that they can be my guinea pigs when I try a new recipe (as is my wife) I pretty much followed your recipe exactly. The only difference was that I doubled it and used fresh carrots from our garden and one cup of frozen corn. I also felt the need to add some gravy darkener, a tad more tomato paste and a tad more corn starch at the very end for looks and texture. Thank you so much! I will make this again guaranteed.
★★★★★