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.
It was delicious! I’ve tried other Shepards Pie recipes but these particular spices were so much more savory – can’t wait til dinner😋Going to share it with my neighbor since it’s such a success!
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!
Excellent my whole family loves it thank you so much ❤️😀
Great recipe and easy to follow. Delicious cottage pie!
Amazing recipe
Made with lamb mince
Tweaked it slightly
Added chicken stock and a little Guinness and slow cooked for 4 hours
Turned out absolutely delicious
This might be the best Shepherd’s Pie I’ve ever had!
I added about 1/2 cup of mushed-up brown lentils into the meat filling, just for more a bit more nutrients and fiber – no one would ever know!
Good good good!!
Man best Shepard pie I ever tasted 5 ⭐️ rating. I made it with ground turkey and chicken broth. And I added the mixed vegetables peas carrots and corn. With ny mashed potatoes I added mayonnaise and milk to my mashed potatoes to make it creamy. Turnt out good 👍🏼 😋
Very good!!!!
The cream sounds great. Will try that.
Thank you for recipe! We served it for a large community group tonight and was a hit with many getting seconds. I did “cheat” and use prepared mashed potatoes and cheddar cheese for topping, but otherwise followed recipe.
Such a great recipe for a cherished dish our family of 8 always devoured and LOVED growing up in the 60s and 70s. I misplaced my mother’s recipe but so thrilled to find this one. Highly recommend, especially if you have never tried or made a classic Sheppard’s pie before.
All the flavors are just amazing, this is the best meal we had for quite some time.. Thank you, this will definitely be one of our stables in our kitchen. I also added a bit of heavy cream to the meat and veggies just because I had some and I think that really improved the taste and texture.😊
Excited to try! Thank you for the recipe. What’s a good brand of beef broth, please?
Very delicious!
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!!!!!
We really like this Shepherds Pie recipe. However I felt like the rosemary,thyme and garlic powder spices were to over powering, so I used half the amount for each. I used hamburger maybe with lamb the full amount of spices would be good.Also I’ve substituted ketchup for the tomato paste when I didn’t have tomato paste in house. Very yummy comfort food!
I love this recipe❤️ I make this for my family . We all absolutely love it !! I make enough to send some home with everyone. Thank you so much for sharing ❤️
Great recipe. I doubled it as then I only have to wash everything once for 2 meals. I used less oil and use a little cream cheese instead of cream and butter in the potatoes. I usually put garlic in mashed potatoes but since the meat mixture had it I refrained.
The best Shepherd’s Pie I have ever tasted! Thank you for this great recipe! Some minor changes: Used extra garlic and frozen parsley cubes plus increased the other dried herbs. Wanted it dairy free so I used soy milk, nutrional yeast and Earth Balance instead of butter. Also save a little bit (1/4 cup) of the water you boiled the potatoes in. Adds back some starch for creamier potatoes. Soooo good!
family favorite!
I’ve made other recipes, but this is the best by far!
I liked how easy easy it is. I did change it up and little. It’s really good with mushrooms.
Thanks for sharing.
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
Delicious! The fam loved it!
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.
I really love Cottage Pie (hamburger/beef) and Shepherd’s Pie (Lamb). I have to give you what tasted best, hands down grass fed ground lamb. It sucks in flavor, paired w rosemary and thyme, worth the trip to acquire it.
This was my first time making shepherds pie at home and this recipe was fantastic.. we fought over the leftovers. 10/10
Excellent recipe, was perfect food to serve my daughters’ two international exchange students from Mexico and Germany. A first for both of them, and one being a very picky eater, they both raved about their meal and went back for seconds. To use up what I had in the freezer, I used double the meat, 1 pound each of beef and pork. Had fresh carrots so added them a bit earlier than the frozen corn and peas. The potatoes were delicious using whipping cream cause it is all that I had on hand. So pleased that I came across this recipe to give me the idea of introducing our visiting guests to our version of comfort food! 🇨🇦
I use this recipe every time Mom & I want Sheppard Pie! It’s the Best!! I do add a bit more garlic because We love it.
Thanks
Made this for dinner tonight and my husband, a shepherds pie connoisseur, has informed me that this recipe is the best he’s ever had. (Best I’ve ever had) Thank you!!! Always a good feeling when my husband approves! This recipe is a keeper.
As my great Aunt Josephine (born in Ireland) would say, “Jesus, Mary and Joseph, that was good”! Amazing recipe. I cheated and used instant mashed potatoes, 1 bag of garlic and 2 bags of 4 cheese (mine definitely had more taters, about 50/50 filling and taters), made them according to package directions then added 3 Tabs butter, some half and half and about 3/4 cup parmesan. I also used 2 onions, the entire can of tomato paste(small one), 1 lb ground turkey, 1/2 lb ground beef and added a sprinkle of cayenne. It’s so flavorful no one could tell it wasn’t all beef! My entire family, including the picky ones, LOVED it!
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.
Remembered my grandma making Shepherds Pie when I was a kid so I looked up a recipe. This was fire thank you for sharing it
This recipe is just perfect 😋! I’m never going back to my own recipe 😁. I made it for a gathering and folks kept asking, “Where’s the Shepherds Pie?” Thanks so much for sharing.
Second time doing this or a shepherd pie in my life and my (Irish) partner said it was better than his 😂. Really delicious
Great recipe! My family devoured it and there were no left overs! Now I’ll have to double the recipe so I can have some extra!
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!
Can I use ground deer and/or elk?
Couldn’t find the oven cooking temp, so I used 400. Please update recipe for the temperature. Other than that, recipe was great, thank you
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 made mine with half sweet potatoes and half regular..adds a whole new level of “scrumptiousness”
This turned out great! It’s my second time using this recipe and I think it will become a family favorite. Thanks!
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 used leftover roast lamb diced up small and my ricer for the potatoes so I could pipe them on. Flavors were on point!! Love this recipe!
Oven temperature
I have made this twice. Best shepards pie ever. I followed the recipe and would not change a thing.
Made this. It was delicious! Followed exact recipe. Perfect spices added a lot of flavor. Will make again.
This recipe has become a family favorite!! I regularly swap out ground turkey for the ground beef, and it’s just as delicious. I cook everything in my 12” cast iron pan, then go straight into the oven- saves a dish! Excellent, thanks for sharing!
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!
Best I’ve ever had! I don’t typically cook complicated recipes since I’m living on my own for the first time, but this is a wonderful in-between! Not too basic but not too difficult to follow. I made this for company and we all LOVED it. Totally worth buying half the spices I don’t have 😂. I’ll definitely be making this again!
Absolutely delicious!
Can it be made early and baked before eaten?
I have never liked Shepherd’s pie, never made it myself though, but after a cold winter I felt like something warm and hearty, and different. This recipe is fantastic, made it as directed the second time. First time I didn’t have rosemary so instead of rosemary and thyme, I added herbes de provence. Really good both ways.
Absolutely delicious. I do use fresh green beans and carrots I have precooked with bacon and onions. Sooo good
I brown the lamb first and cook the onions in the grease. But 5 start recipe!
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…🤩😍😍
Yup this was amazing!!
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!
what did you use instead of flour for the gf cooking? gf flour or cornstarch?
This is by far the best recipe I have found for this. Its delish, followed recipe fully and wouldnt change it. This is my 2nd time making it in the past 2 weeks and wont be the last. Thank you for sharing this family favorite!
Can I double the recipe to fit into a 9 x 13 casserole dish? This recipe looks wonderful!
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!
I made this yesterday, and it was much better than other recipes I have used. I’ll be making this for a St Patrick’s day gathering with friends and will triple the recipe. I plan to make the meat portion a day ahead and will add a bit more seasoning.
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!
Love this recipe , making it again for a holiday party tomorrow, my question is : will it reheat well if I bake today and just reheat tomorrow before serving?
Absolutely delicious! I’ve tried a number of cottage pie recipes and this is easily my absolute favorite! NEVER any leftovers! Must be the 6th (maybe 7th!) time I’ve made it in the past year and I’m starting off 2026 with it already!
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.
This is absolutely delicious & I use fresh herbs from my garden to make it! I’ll be making it again this coming week as I have a group of friends coming for dinner. Love that it can be made ahead too.
If you use 90% lean ground beef as the recipe states, you should not have to drain the fat.
The first time I made this I used a different recipe. Just having made your recipe my husband came in from his golf game with the guys for a quick drink and now back at the grocery store because he invited everyone for dinner. Lesson learned have the guys walk around back thru the gate or you too will be making this twice. Like cell aroma.
Amelia, I wondered this also. My sister-in-law who’s made it a few times says no. Just make sure you use lean beef. I personally like grass fed. I have also made this once before , but honestly didn’t care for the flavor. I’m not a fan of using tomato paste so wonder if that was my issue. . After trying my sister-in-laws have to say it was excellent. So back to the drawing board this week and try again. Looking at these wonderful reviews tells me I missed something.
Lamb’s luscious fat can overwhelm so I decided to partially cook the lamb, with NO additional olive oil , removed it when still slightly pink, poured pan fat/juices into 1 c glass Pyrex, (then chilled so fat would solidify on top and i could separate from flavorful juices which i then put in with the beef broth). Then saute onions (using fat lamb left in pan) til mostly done. I added lamb fat as needed to onions- started with 1T – & add partially cooked meat to finish cooking with onions, spices etc. Also because i doubled recipe and was a bit short on beef broth I used red wine for about 1/2 c of broth. I think tomato paste can taste raw if it not cooked in pan slightly before mixing with otger ingreds, i used Primal Kitchen unsweetened ketchup instead, at least double the amount. It would be much oilier than i prefer if i added olive oil AND did not remove some of the lamb fat.