Shepherd’s Pie is a classic cozy comfort food made with ground beef and vegetables cooked in a rich gravy sauce and topped with a generous layer of buttery mashed potatoes.
Looking for more Shepherd’s Pie-inspired recipes? Check out my BBQ Chili Shepherd’s Pie, Creamy Turkey Shepherd’s Pie, or Meat Lover’s Shepherd’s Pie!
Shepherd’s Pie or Cottage Pie is one of those classic comforting meals that you can whip up any time, and it always hits the spot. My version may not be the most traditional, but it is full of flavor!
It’s made with flavorful ground beef in a rich tomato-y sauce with the perfect blend of veggies, all topped off with a layer of buttery, creamy mashed potatoes. I mean, does comfort food get any better than that?
This savory pie takes 15 minutes to prep, and you can even prep some of the ingredients beforehand to save time for a quick, comforting dinner!
What people are saying:
“Ashley I love this shepard pie and I want to try the turkey one next but you made it the way my mama did when I was a little girl. […] Thank you Ashley for sharing this I appreciate it. It took me back to my home as a child but very few recipes do that Thank you Ashley” Debra
Shepherd’s Pie Ingredients:
- Oil: Use a neutral flavored oil to sauté the veggies and brown the beef.
- Aromatics: We’re creating a flavor base with the classic veggie trio made up of carrots, celery, and onion. You can always add in extra fresh vegetables here!
- Seasonings: A simple blend of salt, minced garlic, and black pepper kick the flavor up a notch.
- Ground beef: Use lean ground beef so it isn’t too fatty. You can also swap this with ground pork, turkey, or chicken. (Got extra? Try this Tater Tot Casserole or this Hamburger Helper Recipe)
- Beef broth and cornstarch: Whisked together to form a slurry, which helps absorb moisture and thicken the beef mixture. You can swap this with chicken broth if that’s what you have!
- Ketchup and tomato paste: Adds richness and flavor to the sauce. Don’t knock it til you try it!
- Worcestershire sauce: Complements the tomato sauce with a savory tang.
- Frozen veggies: We’re adding some extra color and texture with the addition of frozen peas and frozen corn, but you can add your favorites.
- Mashed potatoes: We’re making a quick homemade mashed potatoes recipe with russet or golden potatoes, milk, butter, dried parsley, salt, and pepper. You can always use leftover Garlic Mashed Potatoes or Slow Cooker Mashed Potatoes if you have some!
How to make Shepherd’s Pie:
This classic comfort food recipe takes just 15 minutes to prep! Make sure to check the recipe card for the full list of instructions.
- Sauté carrots, celery, and onion until soft.
- Add ground beef and cook until browned.
- Stir in ketchup, tomato paste, and Worcestershire sauce.
- Add peas and corn.
- Cook and mash potatoes with milk, butter, salt, pepper, and parsley.
- Spread mashed potatoes over the meat filling.
Time-saving tips:
- Mashed potatoes: Use leftover mashed potatoes instead of making them fresh. You may need to add some milk if they’re dry!
- Beef mixture: Make the beef mixture 2-3 days ahead of time and assemble just before baking.
- Whole pie: Assemble the whole Shepherd’s Pie up to 3 days ahead of time and pop it in the fridge.
How to store leftovers:
Leftover Shepherd’s Pie will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 2 months (I recommend mashing the potatoes with cream if freezing for the best consistency).
To reheat, thaw overnight in the fridge, then warm covered in the oven or in the microwave until heated through.
Serving suggestions:
This Shepherd’s Pie can totally be a complete meal all on its own, but if you want to fill it out a bit, feel free to serve it alongside any of your favorite side dishes.
I love a slice of Garlic Bread, a pile of Roasted Green Beans, or Roasted Vegetables.
Hungry for more?
Check out these related recipes!
Easy Shepherd’s Pie Recipe
written by Ashley Fehr
Ingredients
- 1 tablespoon oil
- 2 large carrots, (peeled and finely chopped)
- 2 ribs celery, (finely chopped)
- 1 medium onion, (finely chopped)
- 1½ teaspoons salt
- 2 cloves garlic, (finely minced)
- ½ teaspoon pepper
- 1 pound lean ground beef
- 1½ cups low-sodium beef broth
- 1 tablespoon cornstarch
- 1 cup frozen peas
- 1 cup frozen corn
- ¼ cup ketchup
- 3 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
Mashed Potatoes
- 2 pounds russet or golden potatoes, peeled and cut into ½" pieces, (about 6 medium)
- ⅓ cup milk, (plus more if desired)
- 6 tablespoons salted butter, (divided)
- ½ teaspoon salt
- ½ teaspoon dried parsley
- ¼ teaspoon pepper
Instructions
- In a large oven-safe skillet (about 3 quarts or 12″ diameter), heat the oil over medium-high heat. (If you don’t have an oven-safe skillet, simply transfer the beef mixture to a baking dish before topping with the potatoes.)
- Add the carrots, celery, and onion and cook for 8 to 10 minutes, until the onion is softened and the carrots are almost tender. Stir in the salt, garlic, and pepper and cook for 1 minute.
- Add the beef and cook, stirring, until completely browned, about 3 to 4 minutes.
- In a small bowl, whisk together the broth and cornstarch. Add to the skillet and use a wooden spoon to scrape any browned bits off the bottom of the pan.
- Stir in the peas, corn, ketchup, tomato paste, and Worcestershire sauce. Cook for 3 to 4 minutes, until the sauce is slightly thickened and the vegetables are completely tender.
- Taste and adjust to your preferences. Set aside.
Mashed Potatoes
- Place the potatoes in a large pot and cover with cold water. Salt well and bring to a boil over high heat. Boil for 10 to 12 minutes, until tender.
- Drain the potatoes. Add the ⅓ cup milk, 4 tablespoons of the butter, salt, parsley, and pepper and mash until smooth. Adjust to your tastes, adding more milk if necessary to reach a smooth consistency.
Assembly
- Preheat the oven to 375°F.
- Spread the mashed potatoes over the beef mixture in the skillet.
- Melt the remaining 2 tablespoons of butter and brush it over the top of the potatoes.
- Bake for 20 to 25 minutes, until light golden brown and heated through.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebelVariations and Substitutions
- Use another meat: Ground lamb or ground turkey would also be delicious.
- Try other potatoes: You can put any mashed potatoes you like over your ground beef and veggies. Try Cheesy Make Ahead Mashed Potatoes, Loaded Mashed Potatoes, or Cream Cheese Mashed Potatoes.
- Add more veggies: Sauté more veggies with the onion, celery, and carrot, or add frozen mixed veggies with the peas and corn. You really can’t go wrong!
- Make it vegetarian: Swap the ground beef out for a meatless variety, or add more veggies or beans to bulk it up.
- Make it cheesy: Layer on a handful of shredded cheddar for a gooey, cheesy finish.
More comfort food dinners you’ll love:
- Easy Lasagna Recipe — a classic that never misses.
- Garlic Parmesan Chicken Pasta — restaurant quality at home!
- Crockpot Meatloaf Recipe — our kids go nuts for this one.
Debra Collins says
y Ashley I love this shepard pie and I want to try the turkey one next but you made it the way my mama did when I was a little girl. It is so good we never had lamb in the country so beef she use sometimes it was just veggies and potatoes on top. Thank you Ashley for sharing this I appreciate it. It took me back to my home as a child but very few recipes do that Thank you Ashley
The Recipe Rebel says
You’re welcome Debra!
Anita says
I tried this and it’s the best . So much yummy flavour 🥰
The Recipe Rebel says
Hi Anita! So glad you enjoyed the recipe! Thank you for this kind review!
Jan says
Ashley,
Over look people with bad manners. It just goes so their parents didn’t rise they properly.
My parents taught my siblings and me that if we had nothing nice to say then keep your mouth shut. I guess their parents didn’t teach them that. My and alot others enjoy and appreciate the recipes you take the time and thought to create so we don’t have to take the time ourselves.
Thank you and god bless
The Recipe Rebel says
Thanks Jan!
WurmHouse says
Ashley I have enjoyed your recipes for sometime. It was your recipes for the instant pot that first turned me on to your site. I appreciate you taking the time out to create these recipes for the rest of us to try. I do apologize for these folks that are quick to point out what you did wrong; but not take the time to create their own websites. I hate that you have to deal with that stuff. Really hope you have thick skin by now. I am sorry you have to deal with these haters. Folks like Bob and Daniel and the supposed 25 year Chef are out of line. Thank you for what you do .
The Recipe Rebel says
Thanks!
Maria says
True, cottage pie uses beef and shepherds pie uses lamb….some ppl are being rude….not necessary ppl…
marion says
Oh dear Ashley ,? how can we get through to everyone with what makes a “true” Shepherds Pie,, YES its the meat,, and NO vegies in it ,,,
Pieces of “left over” Roast Lamb put through your mincer, (with some Pickled Boiled Lamb pieces if you have any, can be added) mix well with Tomato Sauce, press this -then minced meat, -into your pie dish,, and top with Mash Potato, brown top under grill, and serve with lots boiled vegies,,, the meat is already cooked,, The delicious texture and taste of the Roast meat is totally different to Cottage Pie,,,
I watched my German Grandma make this way back in 1940’s War Years,,, us kids loved it, and we still make it, you can add some Silverside ?!?! you just need a mincer,,,
Tiffany Seltzer says
Some might call this a Cottage Pie – others a Sheppard’s Pie. No matter what you call it, don’t forget to add DELICIOUS to the list of names. I plan to add this to our fall/winter rotation. It’s the perfect comfort food as the weather begins to change and meals become a bit more hardy. Thank you for yet another great recipe, Ashley!
The Recipe Rebel says
Hope you enjoy it Tiffany!
Bryan says
I guess it depends what nationality you are! It’s my Sheppard pie.
Bryan says
Can I use instant mashed potatoes?
The Recipe Rebel says
You likely could, I just haven’t tried it myself.
Patricia Clarkson says
Delicious I also sometimes add a leek.Really enjoy the recipes thank you
The Recipe Rebel says
Thanks Patricia!
Connie says
Bob you are rude and not a gentleman.
It was delicious and perfect comfort food for the approaching Fall season.
I plan to make this often.
Thank you for a great recipe.
Frank says
This would be a cottage pie 😉
Shepherds pie uses lamb, cottage pie uses beef.
Carolyn says
Oh my. How rude
Bryan says
I guess it depends what nationality you are! It’s my Sheppard pie.
Helen says
Look! Another cretin lacking manners. This one is named Bob.