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Beef Shepherd’s Pie

  • Author: Kelli Avila
  • Prep Time: 10:00
  • Cook Time: 00:35
  • Total Time: 00:50
  • Yield: Serves 4
  • Category: Dinner
  • Method: Oven
  • Cuisine: Savory


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.


For Mashed Potatoes: 

  • 1½ pounds (680 grams) yukon gold potatoes, peeled and diced
  • ⅓ cup (70 grams) whole milk, more as needed
  • 4 tablespoons (60 grams) unsalted butter
  • 3/4 teaspoon fine sea salt
  • 1/4 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 fine sea salt
  • ½ teaspoon ground black pepper
  • 1 pound ground beef (or lamb)
  • 2 cloves garlic, minced
  • 2 tablespoons (14 grams) potato starch or ¼ cup (30 grams) all-purpose flour
  • 2 teaspoons tomato paste
  • 1 teaspoon worcestershire (or soy sauce)
  • 1 teaspoon dried thyme
  • 11/4 cup (283 grams) beef broth, or more as needed
  • ½ cup frozen peas


Make Mashed Potatoes:

  1. Add potatoes to a medium pot with enough water to cover them by 2″. Boil the potatoes until tender, about 20-25 minutes
  2. 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. Taste and adjust seasoning, and adding in more milk if necessary.

Make meat filling:

  1. Preheat oven to 425ºF and place a rack in the upper part of the oven.
  2. 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. 
  3. 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.
  4. 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.
  5. Cook in preheated oven in the upper rack for 15 minutes, until filling is browned and bubbling.
  6. Let sit for 5-10 minutes before serving.


  1. 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.
  2. 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.
  3. 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