This Beef Shepherd's Pie is an easy casserole with seasoned ground beef and veggies in savory gravy, and topped with creamy mashed potatoes.
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Beef Shepherd's Pie is hearty and warm and surely takes the trophy for ultimate comfort food. 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), 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.
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.
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.
Make Ahead Instructions
Shepherd's Pie keeps and freezes well, making it perfect for meal prep. The recipe serves 4-6, but can easily be doubled. Make a single batch in an 8-10" cast iron skillet or baking dish. For a double batch, use a 12" skillet or a 9x13" baking dish.
To freeze: assemble and bake in a disposable foil container (or whatever container you are okay with staying in the freezer.) Cool completely, then wrap tightly in plastic wrap and foil before freezing. Defrost overnight in the refrigerator and bake in the oven until warmed through.
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Full Recipe
Beef Shepherd's Pie
This Beef Shepherd's Pie is pure comfort food—savory beef and veggies in a rich sauce, topped with creamy mashed potatoes. Double the recipe to enjoy now and freeze for later!
- Total Time00:50
- YieldServes 4
Ingredients
For the 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 the Beef 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 the 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 the beef filling and assemble:
- 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.
Equipment
Buy Now → Notes
If your ground beef or lamb releases excess fat, drain it, leaving about a tablespoon. Tilt the skillet to pool the fat, then use a spoon or ladle to remove the excess while holding the meat in place.
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.
To freeze: bake in a freezer-safe dish, cool completely, then wrap tightly in plastic wrap and foil. Defrost overnight in the fridge and bake until heated through.
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Gillian O'Callaghan
Such a wonderful recipe! Easy to make and a hit with the entire family.
Everyone agreed that it deserves a spot in our regular dinner rotation. And it's great to have leftovers for lunch tomorrow <3
Pat
Looks like a good recipe. Unfortunately too many ads. Can’t even read the recipe
Janice
Should the ground beef be drained?
Kelli Avila
That's a good question and it would depend on if your beef is exceptionally oily. I'll add a note for this. If you are using a lean ground beef, it typically doesn't need to.
Jennifer
We love this recipe and have shared it with family too. I’ve made it in a glass pie plate and put a baking sheet underneath just in case. Occasionally we sprinkle a little cheddar cheese on top, always so good and makes great leftovers
Charlie
This looks so good! It is not a shepherd's pie.
Shepherd's pie is made with Lamb.
This is a cottage pie.
Kelli Avila
As the headnote/article reads 🙂
Nate
It was delicious full of flavor will definitely be added to the winter rotation of meals.!!!
Suna Stone-McMasters
This was delicious and perfect meal for a dreary December day in Northern New York. I didn't have fresh mushrooms and used canned ones instead. Deep flavor and a great way to use root vegetables and a cast iron pan. Thanks for sharing this recipe! This recipe is going to be on regular rotation through the winter. Very affordable and the instrucions are easy to follow.
Kelli Avila
Suna I'm so happy to hear it was enjoyed! Thanks for sharing!
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.
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 🙂
Joan Evans
Delicious, very good!
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!
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!
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.
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.
Debbie
My assisted living village was making it for dinner,I wanted to know what it was,lol
Debbie
Delicious!!! I did not have mushrooms but still loved it!!!
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.
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.
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,,
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!
Olga
I love pies and the rest of the recipes look good.
Olga.