This Shepherd’s Pie recipe features a savory meat filling topped with fluffy mashed potatoes. Rich, comforting, and full of flavor, it’s simple to prepare and great for feeding a family or a crowd.
Looking for more cozy dinners? Try Million Dollar Spaghetti or Ground Beef Stroganoff next!
About This Recipe
Shepherd’s Pie is one of those classic, cozy dinners. I grew up having it on Sundays — always enough for leftovers during the week. It reheats well and feels like a warm, satisfying meal after a busy day. The combination of seasoned meat, vegetables, and creamy potatoes makes it a family favorite.
Traditionally, Shepherd’s Pie is made with ground lamb, while the version made with ground beef is often called a cottage pie. Either way, the method is the same: a savory meat and vegetable filling topped with mashed potatoes and baked until bubbly.
Key Ingredients
For the mashed potatoes: Russet potatoes, butter, warm milk, salt, and pepper. These create a creamy, fluffy topping that browns nicely in the oven.
For the meat filling:
- Ground beef (or ground lamb) — lean is best to avoid excess grease.
- Onion and garlic — provide savory depth.
- Olive oil — for sautéing.
- Tomato paste — adds acidity and helps thicken the sauce.
- Flour — to thicken the filling.
- Beef broth — gives body to the sauce.
- Worcestershire sauce — for tang and umami.
- Dried thyme — a classic herb for this dish.
- Frozen mixed vegetables, salt, and pepper to taste.
Instructions
STEP 1: Place peeled, cubed potatoes in a pot of salted water and bring to a boil. Cook until fork-tender, about 15 minutes. Drain.
STEP 2: While still hot, mash potatoes with butter and warm milk. Season with salt and pepper, then set aside.
STEP 3: Preheat oven to 375°F. In a large skillet, heat olive oil over medium-high. Cook ground beef, diced onion, and minced garlic for 5–6 minutes until the onion softens and the meat is browned. Add frozen mixed vegetables and cook 1–2 minutes until warmed.
STEP 4: Reduce heat to medium. Stir in tomato paste and flour until evenly coated. Add beef broth, Worcestershire sauce, and dried thyme. Bring to a boil, then simmer 1–2 minutes until the sauce thickens. Season with salt and pepper.
STEP 5: Transfer the beef mixture to a baking dish (a 9×13 works well; smaller dishes can be used, but adjust baking time as needed).
STEP 6: Spoon the mashed potatoes over the meat in an even layer. Smooth the top or create peaks for extra browning.
STEP 7: Bake uncovered for about 30 minutes, until hot and bubbling. For a golden top, place under the broiler for a few minutes, watching closely to avoid burning.
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Shepherd’s Pie
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Ingredients
For the meat filling
- 1 tablespoon olive oil
- 1 pound lean ground beef (or ground lamb)
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 2 cups frozen mixed vegetables
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 2 tablespoon Worcestershire sauce
- ½ teaspoon dried thyme
- salt and pepper (to taste)
For the mashed potatoes
- 2 pounds Russet potatoes (peeled and chopped into 1-inch cubes)
- ¼ cup unsalted butter
- ½ cup warm milk
- salt and black pepper (to taste)
Instructions
For the mashed potatoes
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Place potatoes in salted water and bring to a boil. Cook until fork-tender, about 15 minutes. Drain.
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Mash the hot potatoes with butter and warm milk. Season with salt and pepper. Set aside.
For the meat filling
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Preheat oven to 375°F.
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Heat olive oil in a large pan over medium-high heat. Cook ground beef with diced onion and minced garlic for 5–6 minutes until softened and browned.
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Add frozen mixed vegetables and cook until warmed, about 2 minutes.
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Reduce heat to medium. Stir in tomato paste and flour until evenly mixed.
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Add beef broth, Worcestershire sauce, and dried thyme. Bring to a boil, then simmer 1–2 minutes until slightly thickened. Season with salt and pepper.
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Transfer the filling to a baking dish and spread mashed potatoes evenly on top.
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Bake uncovered for 30 minutes or until hot and bubbly. Broil briefly on the upper rack to brown the potatoes if desired.