This easy Shepherd’s Pie recipe, also known as Cottage Pie when made with ground beef, is classic comfort food baked into one hearty casserole. It has a rich beef and vegetable filling topped with creamy mashed potatoes, melted butter, parmesan cheese, and parsley.
The filling is made with ground beef, carrots, peas, green beans, corn, tomato paste, beef stock, and simple seasonings. Once it bakes, the mashed potato topping turns golden brown while the savory beef gravy stays thick and hearty underneath.
This is the kind of dinner that feels complete all on its own. Meat, vegetables, potatoes, and gravy are baked together in one dish for a warm, filling family meal.
Shepherd’s Pie vs Cottage Pie
Traditional Shepherd’s Pie is usually made with lamb, while Cottage Pie is made with beef. Since this recipe uses ground beef, it is technically a Cottage Pie. However, many home cooks still know this dish as Shepherd’s Pie, so either name works in a casual kitchen.
Why You’ll Love This Recipe
This Shepherd’s Pie is hearty, budget-friendly, and made with simple ingredients. It is also a great make-ahead dinner because the beef filling and mashed potatoes can be prepared in advance.
The sauce is thick, rich, and savory, not thin or watery. The mashed potato topping adds a creamy, buttery layer that balances the beef filling perfectly.
How to Make Shepherd’s Pie
Start by making the mashed potatoes, then set them aside while you prepare the filling.
Brown the ground beef in a large pot or skillet. Once the beef is cooked, stir in the flour and tomato paste to create a thick base for the gravy.
Add the beef stock, soy sauce, salt, pepper, and bay leaves. Let the mixture simmer for about 30 minutes, or until the sauce thickens.
Stir in the frozen vegetables, then pour the beef filling into a 9×13-inch casserole dish.
Spread the mashed potatoes over the top. Use a fork to rake the potatoes back and forth for a rustic texture.
Top with melted butter, parmesan cheese, and parsley. Bake at 350°F for about 30 minutes, or until the filling is hot and the potato topping is lightly golden.
Mashed Potato Topping
Peel and cube the potatoes, then boil them in salted water until fork-tender. Drain well, then mash with butter, milk, salt, and pepper until smooth and creamy.
The mashed potatoes should be soft enough to spread, but not runny. Thick mashed potatoes hold their shape better and create a better topping for the casserole.
Shepherd’s Pie Ingredients
Ground Beef
Ground beef makes the filling hearty and flavorful. Use lean ground beef if you want less grease, or drain excess fat after browning.
Tomato Paste
Tomato paste adds richness, color, and depth to the beef gravy.
Flour
Flour helps thicken the sauce. It works with the tomato paste and beef stock to create a gravy-style filling.
Beef Stock
Beef stock adds moisture and builds the savory flavor of the filling.
Soy Sauce
Soy sauce adds depth and enhances the beef flavor without making the dish taste like soy sauce.
Seasonings
Bay leaves, salt, and pepper keep the flavor classic and simple.
Vegetables
Frozen mixed vegetables make this recipe easy. Carrots, peas, green beans, and corn all work well. Fresh vegetables can also be used, but firmer vegetables like carrots should be cooked with the beef so they soften.
Mashed Potatoes
Russet potatoes or yellow potatoes both work well. The mashed potatoes form the creamy topping for the casserole.
Parmesan Cheese
Parmesan cheese adds salty, buttery flavor and helps the potato topping brown in the oven.
Tips for the Best Shepherd’s Pie
The sauce needs to be thick before it goes into the baking dish. Do not count on the oven to thicken the filling. However the sauce looks before baking is how it will be when served.
If the sauce is too thin after simmering, stir in an additional 1/2 tablespoon of flour at a time until it thickens.
Let the casserole rest for a few minutes after baking. This helps the filling settle and makes it easier to serve.
Frequently Asked Questions
What kind of sides can I serve with this casserole?
Try my Crack Brussels Sprouts or Crack Broccoli recipe. Both vegetables feature a signature seasoning for roasting vegetables with exceptional flavor. Cornbread is another favorite that we sometimes make with Shepherd’s Pie.
Can I Make Shepherd’s Pie Ahead of Time?
Yes. The beef filling and mashed potatoes can both be made ahead of time. Store them separately in the refrigerator, then assemble the casserole before baking.
You can also assemble the full casserole ahead of time, cover it tightly, and refrigerate until ready to bake. Add a few extra minutes to the bake time if baking straight from the refrigerator.
Can I Use Fresh Vegetables Instead of Frozen?
Yes. Fresh carrots, celery, onions, and green beans can be used. Cook firm vegetables with the ground beef so they have time to soften before baking.
Can I Freeze Shepherd’s Pie?
Yes. Shepherd’s Pie freezes well. Bake it in a foil pan, cool completely, then cover tightly with plastic wrap and foil. Store in the freezer for up to 6 months.
To serve, thaw in the refrigerator for 24 hours before reheating.
More Beef Recipes
For more beef recipe ideas, try this one-pot Instant Pot Meatloaf and Mashed Potatoes. Use any leftover ground beef in these Ranch Beef Tacos. My one-pot Beef Spaghetti recipe is a huge hit among family and friends. For classic comfort food, try this Beef and Broccoli recipe.
Classic Shepherd’s Pie
Ingredients
- 1½ lb ground beef
- ⅓ cup all-purpose flour
- ¼ cup tomato paste
- 2¼ cup beef stock
- 2 bay leaves
- 6 garlic cloves, minced or 2 tsp galic puree
- ½ tbsp soy sauce
- 1 beef bouillon cube, crumbled
- 1 tsp salt
- ½ tsp ground black pepper
- 16 oz frozen mixed vegetables with peas, carrots, green beans, and corn
Mashed Potato Topping
- 3 lb potatoes I like Idaho yellow potatoes
- 5 tbsp unsalted butter
- ⅓ cup milk or half and half or cream
- 2 tsp Lawry's seasoning
- ¾ tsp salt
- 1 tsp ground black pepper
Topping
- 1 tbsp grated parmesan cheese
- 2 tbsp unsalted butter, melted
- 2 tsp dried parsley flakes
Instructions
- Peel, and cube potatoes. Place in boiling water until soft or place in the Instant Pot using these directions.
- Drain potatoes. Mash with potato masher and mix with butter, lawry's seasoning, salt, pepper, and milk Cover with foil; set aside.
- Brown ground beef in stock pot over medium heat breaking it up as it cooks.
- Stir in flour, garlic and cook for 1 minute. Stir in tomato paste.
- Stir in beef stock, bay leaves, soy sauce, salt, pepper, and crumble a beef bouillon cube.
- Simmer on stovetop for 30 minutes. TIP: The sauce won't condense down anymore once the potatoes are added on top so keep cooking until desired consistency. If it's really liquidy, simply stir in more flour.
- Stir in frozen vegetables. Mixture will thicken release once frozen vegetables thaw.
- Pour into a 9×13 casserole dish. Spread mashed potatoes on top. Gently rake a fork over the potatoes to make the topping look rustic.
- Melt butter and stir in grated parmesan cheese, and parsley. Spread over mashed potatoes.
- Bake at 350°F for 30 minutes. Allow to cool 15 minutes before serving.
Notes
Nutrition
Nutritional information is only an estimate and it’s accuracy is not guaranteed to be exact.
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