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 wish I had taken a picture!! It was perfect! I won’t lie… I used fresh herbs, added a little A1 & a little BBQ sauce… Also, I didn’t measure anything. 😬🤌🏼oh and lamb… All good he way! Husband says it’s more savory. I like it more too… Some how it makes it even more of a comfort food. My new go to Shepherd’s Pie recipe!!
This was fabulous! The key was doing the mise en place, having everything chopped, minced sliced and diced ready to go. It takes time but makes the cooking a delight! I only changed two things from the recipe. I had frozen peas and frozen corn, but not frozen carrots, so, beforehand I diced 1/2 cup of carrots, then chilled them in an ice bath and added them with corn and peas. And because I am a cheese hound, i added 1/2 a cup of extra old cheddar for the last 3 minutes. Oh, and I used lamb, as is the only right way to make it..
Absolutely fantastic! The best Shepherd’s Pie recipe ever. My husband cannot get enough. Thank you for sharing this recipe!
I used Ground Turkey. Tastes great!
Great recipe! I made some changes, however. I added some red wine to the meat sauce and also used fresh carrots instead of frozen; I always prefer to use fresh ingredients whenever they’re available. Turned out great. Thanks!
Making it with ground beef is the right way too!!!
Excellent recipe. Everyone loved it and asked for it again. Made it as published and loved the quick video tutorial as well as clear, easy directions. This would be easy to tweak to your liking for spices and veggies used. Got everything prepped before I started cooking and it went together quickly. Actually fun to make. We will be having this on repeat!
Even with substitutions I had to make, this was delicious. The very best Sherpards Pie I ever made. My family loved it.
Incredible Shepherd’s Pie recipe! I made this for my family and my roommate and they are convinced that I am a chief. Thank you for sharing your recipe!
Right! Me too. I made this tonight for my family and my sons girlfriend who has never had it before, my sons girlfriend that it and she was very impressed. Lol. I add some garlic powder and onion powder to it though.
Made thus a few times. So good! So easy and very flavorful!
Made this for Father’s day, my husband and parents liked it!
Great recipe. Perfect seasonings.
I did lamb, and did some dried herbs and some fresh herbs. I just had frozen veg all, so I picked out the green beans and some of the corn to get to the right proportion.
Doubled the recipe which was enough to make a 13 x 9 and a 10 x 8 dish.
After serving I sprinkle some thick cut cheddar on it….mmmmmm
My family loved it. There wasn’t any leftovers from this dinner. My daughter said that we need to make this more often.
My first time making this dish, it was a hit highly recommend!
Do you drain the ground beef or leave the fat? Thanks!
I always love shepherd’s pie!! It’s so good and it’s a great way to get your vegetables in because I don’t like vegetables too much
My grandson likes it too!!
I deviated ever so slightly from the original recipe by adding more garlic and cayenne pepper into the meat filling and using regular milk instead of half and half in the potatoes; I chose to use lamb. It came out so good! All the positive reviews are right, this is a definite crowd pleaser!
Loved this
Best shepherds pie ever! My family loves it❤️
9/8/25 Very good. Didnt change a thing. My husband and I really liked it. Made plenty with lots of leftovers. A keeper for sure!.
It’s so good 💯
Shepherd pie is great and not too difficult to make. I’ve made it twice already and the next time will be for a guests dinner because it looks AND tastes great. Try it, You’ll like it.
Made this for family… everyone loved it!
Will definitely put on the repeat…
Made a double recipe expecting to make more for leftovers and it made just enough to fill a 9×9 like the single one asked for. Was a little disappointed with that, but it was incredibly good recipe and everyone loved it!
How many servings does this make?
Delicious! Easy to make. I made mine in a cast iron skillet instead of a baking dish. One less thing to clean.
It’s a great recipe! I figured out to put the meat mixture first in the baking dish, then to bake it about 10 minutes.
This way the meat mixture will not have any liquid on the top.
Spread the prepared potatoes evenly over the meat and bake about 15 minutes on 400F until forming a golden crust. This way the potatoes will not go down and mix with some of the meat mixture.
I didn’t have Worcestershire sauce so I substituted a tbls of soy sauce and tbls of balsalmic vinegar. Delicious.
This is an incredibly simple and delicious recipe. only downside is both times I’ve made it, the meat mixture is SUPER greasy. Not sure why. This time the baking step set off my smoke alarm from the grease 🙁
Great recipe! Super easy and delish. This is a keeper, thank you so much!
I’ve been making your recipe for a few years, it’s one of our fav’s. My son who is now 30 asks for it very often! He even looks forward to the next day when he takes it to work for lunch!
Thanks!
Roni
We have been making Shepherd pie for awhile and We Love this recipe. It is so delicious. I did not have carrot’s this time so I used green peas and corn. The next time I want to try Lamb because I love lamb but I have always made it with lean hamburger meat. I will try lamb next time. But this is so so delicious.
Thanks Debbie Easley
Can I put this in single serve crocks to bake?
I don’t see what temp i should set my oven for the final bake. Maybe I am just blind….. but…. what temperature should i set the oven? Thanks
400 degrees
400
Step 6 under the instructions states to preheat your oven to 400 degrees F.
It’s in instructions # 6 ….after making meat mixture preheat the oven to 400
This is always my go to recipe for shepherds pie, I do change it a little (I use fresh carrots and slice them and I use 2% milk in the potatoes instead of half and half) it’s me and my partners favorite dinner and it’s so easy to follow too!
Do you parboil the carrots or just throw them in raw and bake?
Can this be frozen after assembled and then baked at a later date?
I would like to know this too
I know this is months later that I happened to see your comment. It sure can, I’ve made it both fresh that I cooked that night and assembled to freeze later and both are delish! In fact, that is how I made it tonight. Just as comforting and flavorful after pulling out of the freezer (you just have to thaw about 24 hours in advanced of cooking it).
That is exactly what I do. I make a double recipe and assemble in disposable aluminum pans (I do reuse the pans). I use Press and Seal to cover the top to keep it from forming ice crystals then cover with the cardboard ‘lid’, pinch it closed and freeze. It’s so nice for days you just don’t want to cook.
Just a great recipe good as it gets. Just made it and it was a big hit
made this dish for 10 people at bingo and everybody including me loved it a strong 5 stars
Perfectly delicious. I made it with ground turkey and topped the potatoes with cheese. THE KIDS LOVED IT.