The Best Classic Shepherd’s Pie – AKA Shepards Pie or Cottage Pie. Ground Beef (or lamb) with vegetables in a rich gravy, topped with cheesy mashed potatoes, and baked.
Shepherd’s Pie
So, this is how you spell it: Shepherd’s Pie. But, from doing a quick google search, it came to my attention that TONS of people think it’s Shepards Pie.
Irish Shepherd’s Pie
Traditional Irish Shepherd’s Pie would actually call for ground lamb. The difference between Shepherd’s Pie and Cottage Pie is the meat. Cottage Pie uses ground beef, while Shepherd’s Pie uses ground lamb.
I called this recipe Shepherd’s Pie. But, I wrote the recipe so that you could use ground beef or ground lamb.
I typically use ground beef because it is widely available. But, for a special occasion, like St. Patricks day, I would use ground lamb.
How To Make Shepherd’s Pie
(Note – The full printable recipe is at the bottom of this post)
- Sauté some chopped onions in olive oil.
- Add ground beef or ground lamb.
- Add dried parsley, dried thyme, dried rosemary, salt, and pepper.
- Stir and cook the meat mixture until the meat is browned.
- Add minced garlic and Worcestershire sauce.
- Cook the garlic for a minute.
- Add flour and tomato paste.
- Add beef broth, frozen mixed peas and carrots, and frozen corn kernels.
- Simmer the meat gravy until it is thick.
- Boil some peeled and chopped potatoes until they are soft.
- Drain the potatoes
- Add butter, half & half, parmesan cheese, garlic powder, salt, and pepper.
- Mash the potatoes until smooth.
- Pour the meat mixture into a casserole dish.
- Top it with the cheesy mashed potatoes.
- Bake until the meat is bubbling and the potatoes are golden.
Easy Shepherd’s Pie
Making the best Shepherd’s Pie is not difficult. But, there are a few steps to it. You have to make the meat mixture, the mashed potatoes, assemble the casserole, and bake it.
I find that the easiest way to make this dish is to work ahead. You could make the beef or lamb mixture ahead of time. Or, you could make the mashed potatoes ahead of time.
You could also make the whole recipe ahead of time. Just assemble the casserole, cover the dish, and keep it in the refrigerator until you are ready to bake it. I find it is best to bake it within 3 days of preparing it.
When you are ready to bake it, take it out of the refrigerator for about 20 minutes before you need to bake it to let it start coming to room temperature. Uncover it, and bake.
What to serve with The Best Shepherd’s Pie
- Deviled Eggs
- Roasted Broccoli from Skinnytaste
- The Best Chocolate Chip Cookies
Watch the Video for the Best Classic Shepherd’s Pie Below.
Find more of my recipes on TikTok
Best Classic Shepherd’s Pie Recipe
Video
Ingredients
Meat Filling:
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 1 lb. 90% lean ground beef -or ground lamb
- 2 teaspoons dried parsley leaves
- 1 teaspoon dried rosemary leaves
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon Worcestershire sauce
- 2 garlic cloves -minced
- 2 tablespoons all purpose flour
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 cup frozen mixed peas & carrots*
- 1/2 cup frozen corn kernels
Potato Topping:
- 1 ½ - 2 lb. russet potatoes -about 2 large potatoes peeled and cut into 1 inch cubes
- 8 tablespoons unsalted butter -1 stick
- 1/3 cup half & half
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup parmesan cheese
Instructions
Make the Meat Filling.
- Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.
- Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
- Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
- Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
- Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
- Set the meat mixture aside. Preheat oven to 400 degrees F.
Make the potato topping.
- Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.
- Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
- Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
- Add the parmesan cheese to the potatoes. Stir until well combined.
Assemble the casserole.
- Pour the meat mixture into a 9x9 (or 7x11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
- If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake uncovered for 25-30 minutes.** Cool for 15 minutes before serving.
Notes
Nutrition
Check out all of my great ground beef recipes.
I made this tonight and it was great! I added a bag of frozen peas and carrots cuz that’s what I had. I also added half cup of cream with the broth. Super yummy!
The best I’ve ever had, made this at home and it was gone within a day. I’ve had Shepard’s Pie (Cottage Pie) in England and this recipe is still my favorite!!!!!
family favorite!
This was excellent. I’ve had to make it twice in one week because I gave some to friends and they told some other friends how good it was. Thanks for sharing
This recipe is perfect! Every time I make this for friends and family, it gets rave reviews. Thank you for sharing it. (Side note, I’ve made it with ground venison as well. Delish!)
Outstanding Recipe, although I didn’t have all the ingredients I adapted and used different spices for my taste.
Superb!! I just made this an hour ago and it’s delicious! I added a bit more Worcestershire sauce and tomato paste than called-for in the recipe, added some shredded cheese and 35% cream to the potatoes, and once the dish finished cooking I left it on broil for a few minutes to crisp up the top layer a bit. What a delicious dish! I will certainly make it again.
This is the best recipe for a ton of nice flavors. Also before putting thin in the oven I top the potatoes with shredded Cabot’s sharp cheddar cheese and I use 4 larger red potatoes with 12 tablespoons of butter all baked in my 12 inch cast iron pan.
Lots of flavor in this dish with the parsley, rosemary and thyme. Also couldn’t be easier to prep and make this dish. A super quick and easy dish for a couple of nights dinner. To make it even quicker, I used 4 cheese instant mashed potatoes. Grated parm on top. Thumbs up!
This was a great easy recipe to make. My family loved it. I used leftover mashed potatoes and just added some shredded cheddar cheese and parsley. I made 1.5 times the recipe and had leftover filling, which I froze and will use in soup in a couple weeks.
For the meat, I used a half and half of ground pork and beef because its what I had. I also used leftover canned corn instead of frozen, peeled and cubed my own carrots, and used frozen peas. I didn’t have tomato paste so I subbed sauce and added an extra TBSP of flour.
I also sprinkled some smoked paprika on the top of it. It added a hint of smoky flavor and some color. The potatoes browned up beautifully in my oven.This is/was my first attempt at Shepherds Pie, but not my last.
I highly recommend this recipe and I’m tickled I found it.
I used to never be a fan but decided to give it another whirl with the lamb and it was DELICIOUS! Wow, the flavor the lamb brings is exceptional. Currently in the oven for my second time making it, cannot wait 🙂 love this recipe so much!
I have made this twice. Best shepards pie ever. I followed the recipe and would not change a thing.
Easy to make. Delicious
This was so delicious! This recipe will be added to our rotation.
My go-to and a real crowd-pleaser! The perfect comfort meal with a helpful, detailed recipe. I always make this dish for neighbors or friends needing comfort.
I have been making this since back when there was only 469 votes. I make it with ground lamb. Not a quick fix but the extra time is worth it. I e love it!
Absolutely delicious. I do use fresh green beans and carrots I have precooked with bacon and onions. Sooo good
Sorry, I haven’t left to review, but I’ve been making this shepherds pie for a year and it’s everyone’s favorite in the whole family!! Thanks so much for sharing and caring to offer the best for all to make… Bon appétit!
Made this the other night with some leftover garlic mashed potatoes my husband made the night before. It was SO GOOD!! We will definitely be making it again!
Delicious and so easy to make , unfortunately there are never any leftovers…🤩😍😍
Made this shepherds pie last night for the first time. My family loved it. It was delicious. It’s a little extra work but well worth it. Delicious and nutritious.
Awesome simple recipe, I skipped the parm cheese and also used ground venison with savory herb.. Used an egg beater on the potatoes it was a great gluten-free recipe. Thanks!
We have made this pie severale times and it is very delicious. We are Dutch but fans of Ale (cask preferably)and of english food. We use more vegetables than in your recipee is recommended. It has become one of our favourites!
Best shepherds pie recipe I’ve made! Absolutely delicious – my whole family loved it!
This is my second time making Sherperds pie, and I had an idea of adding cornbread mix on top of it the next time. Just curious to see how it would turn out, I will be back to give updates. Love the recipe!
Do you drain the grease from the ground meat?
I’ve been using this recipe for several years now and it’s great! I start my taters beforehand in the crock pot though. I also up the peas and carrots instead of using corn.
Everyone I’ve made this for love it!
I used a half and half beef/pork mixture, and put it right in with the onions so there was no need to use any extra oil. I did not drain off the fat as there wasn’t much. If you use a higher fat meat, you may need to, but the flour will make a wonderful roux with the fat if you don’t. That’s my recommendation.
I never do drain the fat from mince, it’s all flavour but I guess it’s preference.