The Best Shepherd’s Pie Recipe

Shepherd’s Pie is one of those meals that feels like a warm hug at the end of a long day. It has a savory meat filling on the bottom and creamy mashed potatoes baked right on top.

It is simple, filling, and made with everyday ingredients.

I like making this on Sunday evenings or on a quiet weeknight when I want something cozy that will also give us leftovers.

It smells so good while it bakes, and it always feels like a complete meal in one dish.

Why You’ll Love This Shepherd’s Pie

1. It is a full meal in one baking dish.
2. Great for making ahead of time.
3. Freezer-friendly for busy weeks.
4. Uses simple pantry and freezer staples.
5. Feeds a family without needing extra sides.
6. The leftovers reheat beautifully.

What Kind of Ground Meat Should I Use?

This recipe works with 90% lean ground beef or ground lamb. Both are traditional in their own way.

Ground lamb gives a richer flavor. Ground beef is easy to find and a little more budget friendly. I usually use lean ground beef because that is what I keep on hand, but either choice works well.

If your meat has more fat, you may want to drain a little grease after browning so the filling is not too oily.

Options for Substitutes

• No russet potatoes? Yukon Gold potatoes mash nicely too.
• You can use milk instead of half and half for a lighter topping.
• If you do not have parmesan, shredded cheddar can work in the potatoes.
• Fresh carrots and peas can be used instead of frozen. Just cook them until tender first.
• If you cannot find frozen mixed peas and carrots, use 1/2 cup frozen peas and 1/2 cup frozen sliced carrots.

Watch Out for These Mistakes While Cooking

1. Do not rush browning the meat. Let it cook fully so you get good flavor.
2. Make sure the flour and tomato paste are fully mixed in before adding the broth. This helps avoid lumps.
3. Boil the potatoes until they are fork tender. If they are still firm, the topping will not be smooth.
4. Let the pie cool for about 15 minutes before serving. This helps it set and makes it easier to scoop.

What to Serve With Shepherd’s Pie?

This dish is very filling on its own, but you can add:

• A simple green salad
• Steamed green beans
• Roasted broccoli
• Warm dinner rolls

Nothing fancy is needed. The pie really carries the meal.

Storage Instructions

1. Let the Shepherd’s Pie cool completely before storing.
2. Cover tightly or place in an airtight container and refrigerate for up to 4 days.
3. You can freeze it before or after baking. Wrap well and freeze for up to 2 months.
4. Reheat in the oven at 350 degrees F until warmed through, or microwave individual portions. If reheating from frozen, thaw overnight in the fridge first for best results.

How To Make Shepherd’s Pie?

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.

Step 1:
Add the olive oil to a large skillet and heat over medium-high heat for about 2 minutes. Add the chopped onion and cook for about 5 minutes, stirring now and then, until softened.

Step 2:
Add the ground beef or ground lamb. Break it apart with a wooden spoon as it cooks. Stir in the parsley, rosemary, thyme, salt, and pepper. Cook for 6 to 8 minutes, until the meat is fully browned.

Step 3:
Stir in the Worcestershire sauce and minced garlic. Cook for 1 minute, just until fragrant.

Step 4:
Add the flour and tomato paste. Stir well until everything is evenly mixed and no clumps remain.

Step 5:
Pour in the beef broth. Add the frozen peas and carrots and the frozen corn. Bring to a gentle boil, then lower the heat and let it simmer for about 5 minutes, stirring occasionally.

Step 6:
Set the meat mixture aside. Preheat your oven to 400 degrees F.

Make the potato topping.

Step 7:
Place the peeled and cubed potatoes in a large pot. Cover them with water. Bring to a boil, then reduce to a simmer. Cook for 10 to 15 minutes, until the potatoes are fork tender.

Step 8:
Drain the potatoes in a colander. Return them to the hot pot and let them sit for 1 minute to help any extra moisture evaporate.

Step 9:
Add the butter, half & half, garlic powder, salt, and pepper. Mash until smooth and creamy.

Step 10:
Stir in the parmesan cheese until well combined.

Assemble the casserole.

Step 11:
Pour the meat mixture into a 9×9 or 7×11 inch baking dish. Spread it into an even layer. Spoon the mashed potatoes over the top and gently spread them out to cover the meat.

Step 12:
If the dish looks very full, set it on a rimmed baking sheet to catch any bubbling over. Bake uncovered for 25 to 30 minutes.

Step 13:
Let the Shepherd’s Pie cool for about 15 minutes before serving.

Nutritional Information

Nutrient	Amount
Calories	400 kcal
Carbohydrates	13 g
Fat	30 g
Protein	19 g

Note: Nutritional values are approximate and may vary depending on ingredient size, quality, brand, location, and the proportions used. All nutritional information is calculated on a per-serving basis.

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.