This Shepherd's Pie recipe has the most delicious meat filling topped with fluffy mashed potatoes. Rich, savory, and flavorful, it's easy to make and perfect for feeding a crowd at dinner time.
Looking for more cozy dinner recipes? Try my Million Dollar Spaghetti or Ground Beef Stroganoff next!
About This Recipe
Shepherd's Pie is one of the coziest dinners you can make. Growing up, I used to make shepherd's pie for my family every Sunday, and I'd always make enough for 2-3 extras so we would have dinner all week. Since my parents worked evening shifts, it was the perfect meal for my brother and me to heat up for dinner.
My family loves it because it's hearty and comforting, packed with savory meat, veggies, and creamy mashed potatoes. I love it because it's so easy to make and ALWAYS delicious. I've never met someone who doesn't like Shepherd's pie!
Traditionally, Shepherd's pie is made with ground lamb, but a lot of people I know (including myself) make it with ground beef instead. Shepherd's pie made with ground beef is actually called a cottage pie. But really, they are the same thing. Both are casseroles with a meat filling, topped with mashed potatoes, and baked.
Key Ingredients
For the mashed potatoes, you'll need Russet potatoes, milk, butter, salt, and pepper. I have a recipe for mashed potatoes, which I have adapted and added to the recipe card at the bottom of this post.
The meat filling ingredients are below:
Ground beef: I recommend lean ground beef; otherwise, you'll want to drain some of the fat.
Onion and garlic: Provide savory depth.
Olive oil: For sauteeing the beef, onions, and garlic.
Tomato paste: Helps thicken the sauce and add acidity.
Flour: For thickening the sauce.
Beef broth: For this, I used Better Than Bouillon beef base and mixed it with water.
Worcestershire sauce: For tang and umami.
Dried thyme: I used the powder, but you can use dried leaves as well.
Instructions
STEP 1: Place potatoes in a pot of salted water and bring to a boil. Cook until fork-tender, about 15 minutes.
STEP 2: Drain well, then mash with butter and milk. Season with salt and pepper to taste. Set aside.
STEP 3: In a large pan, heat the olive oil over medium-high heat. Cook the ground beef, onion, and garlic for 5-6 minutes until softened. Add the frozen mixed vegetables and cook until warm, 2 minutes.
STEP 4: Stir in the tomato paste and flour until evenly distributed. Add the beef broth, Worcestershire sauce, and dried thyme. Bring to a boil, then reduce to a simmer. Cook for 1-2 minutes until thickened.
STEP 5: Transfer the beef mixture to a baking dish (the recipe makes enough for a 9x13 baking dish, but I used a smaller oval one here)
STEP 6: Spoon the potatoes on top in an even layer.
STEP 7: Bake uncovered for 30 minutes or until hot and bubbly. To get a golden brown color, broil for a few minutes on the upper rack.
๐ Recipe
Shepherd's Pie
Ingredients
For the meat filling
- 1 tablespoon olive oil
- 1 pound lean ground beef (or ground lamb)
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 2 cups frozen mixed vegetables
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 2 tablespoon Worcestershire sauce
- ยฝ teaspoon dried thyme
- salt and pepper (to taste)
For the mashed potatoes
- 2 pounds Russet potatoes (peeled and chopped into 1-inch cubes)
- ยผ cup unsalted butter
- ยฝ cup warm milk
- salt and black pepper (to taste)
Instructions
For the mashed potatoes
- Place potatoes in a pot of salted water and bring to a boil. Cook until fork-tender, about 15 minutes. Drain.
- While the potatoes are still hot, mash with butter and milk. Season with salt and pepper to taste. Set aside.
For the meat filling
- Preheat your oven to 375ยฐF.
- In a large pan, heat the olive oil over medium-high heat. Cook the ground beef, onion, and garlic for 5-6 minutes until softened.
- Add the frozen mixed vegetables and cook until warm, 2 minutes.
- Reduce the heat to medium. Stir in the tomato paste and flour until evenly distributed.
- Add the beef broth, Worcestershire sauce, and dried thyme. Bring to a boil, then reduce to a simmer. Cook for 1-2 minutes until thickened. Season with salt and pepper.
- Transfer the beef mixture to a 9x13 baking dish. Spoon the potatoes on top in an even layer.
- Bake uncovered for 30 minutes or until hot and bubbly. To get a golden brown color, broil for a few minutes on the upper rack.
Tracy Perry
This was so delicious and it held up very well as leftovers. I will definitely be making this again. My husband and I enjoyed so much.
Bella
Made with 80/20 grass fed beef (to challenge food fear) and bob's instant potato flakes (just potatoes nothing else! I had them onhand). I'd use salted butter next time but nothing that extra salt didn't fix! This was so easy to whip up and smells divine. Tastes so good!