Shepherd’s Pie is a traditional recipe packed with comforting ingredients and is surprisingly easy to make. Ground beef is seasoned with herbs and mixed with vegetables and then topped with a thick and filling layer of creamy mashed potatoes. This cozy dinner is perfect for a Fall or Winter night and is also super kid-friendly.
When you think of comfort food, you likely think of a few dishes.
Chicken Noodle Soup…
Meatloaf…
And of course, Shepherd’s Pie.
This dish is from the United Kingdom and is sometimes called cottage pie.
Unfortunately, some versions of this dish turn out bland, but that’s definitely not the case with this recipe.
Thanks to a few special ingredients, this classic dish gets a flavor upgrade.
And don’t worry if you’re gluten-free or dairy-free, I have a few EASY substitutions so you can enjoy it, too!
If you are looking for a fun and super delicious twist, try this Sweet Potato Shepherd’s Pie.
Or give one of these other comfort dishes, like Air Fryer Meatloaf or Instant Pot Chicken Soup, a shot.
Ingredients
To make this Shepherd’s Pie recipe you need:
- Potatoes. You want a starchy potato, like Russet. Red potatoes or Yukon gold will work, but are a waxy variety and the texture will be affected.
- Milk. This is essential for a creamy mashed potato! You can use regular, oat, soy, or cashew, whatever you prefer. Go for full fat if possible.
- Ground beef. Look for a lean fat ratio, like 90/10 or 93/7. If it’s too fatty, the filling will be runny. If needed, you can sub in ground turkey, venison, or ground lamb.
- Tomato paste. This addition is used to add flavor and thicken the filling. Avoid subbing with tomato sauce or diced tomatoes.
- Flour. Also used to thicken the sauce. You can use all-purpose, or a gluten-free 1-to-1 blend.
- Broth. While beef broth adds the most flavor, you can also use chicken or vegetable broth.
- Worcestershire sauce. This gives the dish that indescribable umami flavor.
- Dried herbs. Thyme, rosemary, and parsley are all included in the filling. You can use fresh herbs, but you will need 2-3 times more.
- Frozen vegetables. Look for a traditional mix of corn, peas, and carrots.
How to Make Shepherd’s Pie
The basic steps for making this classic Shepherd’s Pie recipe are simple to follow:
Prep the Potatoes
Rinse the potatoes and scrub them under running water to get rid of any visible dirt.
With a vegetable peeler, remove the skins.
Roughly cut the potatoes into 1-inch chunks. They don’t have to be exactly 1-inch, but the closer they are to the same size the more evenly they’ll cook.
Cook and Mash
Place the potatoes in a large pot or Dutch oven, then add enough water to cover everything with at least one inch extra. Sprinkle in a tablespoon or so of salt.
Bring the water to a rolling boil. Then, reduce the heat to low. Allow the potatoes to simmer for 10 minutes. They are done when you can easily pierce them with a fork.
Drain the potatoes in a colander in the sink and then add them back to the pot.
Pour in the milk, butter, Parmesan cheese, salt, black pepper, and garlic powder. Use a potato masher to mash all of the ingredients together until the mixture is smooth and creamy with very few chunks left.
Set the pot of mashed potatoes aside.
Brown the Meat
Take your frozen vegetables out of the freezer and allow them to thaw while you are making the filling.
Place a large skillet or saucepan with oil over medium or medium-high heat. Add the diced onion and celery and sauté for 3 to 4 minutes. Then, add in minced garlic and continue cooking for another 30 seconds.
Push all of the vegetables to the side of the skillet. Add the ground beef and cook for 7 to 8 minutes, still over medium heat. You don’t want to see any pink remaining.
Use the potato masher again to break the meat into small pieces.
Make the Gravy
Keep the heat at medium on your stovetop.
Add the tomato paste, flour, Worcestershire sauce, herbs, salt, and pepper into the vegetable and meat mixture. Stir everything well.
Carefully pour in the beef broth and mix the filling together. Reduce the heat to low and allow the mixture to simmer for another 10 minutes.
During this time, the gravy should thicken and no longer be runny.
When there is about 2 minutes left, mix in the frozen vegetables.
Add to Pan
Use a 7 x 10-inch baking or casserole dish. Spray it well with non-stick cooking spray.
First, add in the meat mixture. Use a spoon or spatula to evenly spread it out to each corner and across the middle.
Then, carefully drop dollops of mashed potatoes across the top of the filling. Use a spatula to spread out the potatoes until there is an even layer covering the meat.
For a fancy look, use your spatula to make little peaks in the potatoes. These will brown up beautifully when baking.
Bake, Rest, and Serve
Preheat the oven to 400℉.
Place the Shepherd’s pie in the oven and bake for 25 to 30 minutes. Watch for the edges to turn brown.
If you want an extra crispy topping, turn on the broiler for a few minutes at the end. But DON’T walk away, it will burn quickly.
Remove the dish from the oven and let it rest for 10 to 20 minutes. This allows the gravy to thicken back up.
When you are ready to enjoy, serve a big helping in a bowl with a sprinkle of fresh parsley!
Meal Prep and Storage
- To Prep-Ahead: The day before, you can chop the veggies and make the mashed potatoes, just keep them separate until you’re ready to put the Shepherd’s pie together.
- To Store: Keep leftovers in an airtight container in the fridge for up to 3 to 5 days.
- To Freeze: You can freeze this dish in individual-sized portions for easy use. First chill it in the refrigerator, then tightly wrap and seal pieces and freeze for up to 3 months.
- To Reheat: Warm this dish back up in a 350°F oven until completely heated through. Or, use the microwave.
Dietary Modifications
Here are some adjustments and substitutions you can make to the recipe to help it fit your dietary requirements:
- Gluten-Free. Choose a gluten-free 1-to-1 blend for the flour.
- Dairy-Free. Opt for a dairy-free variety, like oat, soy, or cashew. Skip the butter and use a on-dairy butter alternative, as well.
- Whole30. Skip the butter and Parmesan and use compliant substitutes like coconut oil.
FAQs
Shepherd’s Pie is usually a seasoned meat and vegetable gravy filling topped with creamy mashed potatoes.
Shepherd’s Pie is a common and inexpensive dish from Scotland and Northern England.
Traditionally, this dish was made with mutton, or lamb. It is also from an area in the United Kingdom with many shepherds and sheep farms.
Expert Tips and Tricks
- Same size. To ensure the potatoes cook evenly, chop them into similarly-sized pieces.
- Save time. You can easily make the mashed potatoes the day before!
- Give it a crumble. Take time to thoroughly mash the beef so there are no big chunks. Use a potato masher to get the job done.
- Simmer down. Don’t skip the 10 minutes over low heat. This is where the sauce thickens and gets the perfect consistency.
- Peaks and valleys. Use the spatula to create little ridges in the mashed potatoes. These brown up beautifully and really enhance the presentation.
What to Serve with Shepherd’s Pie?
While this dish doesn’t really need anything else, you can try it with one of these recipes:
- Air Fryer Zucchini Fries
- Broccoli Bacon Salad
- Prosciutto Wrapped Asparagus
- Steamed Broccoli
- Roasted Asparagus
- Sauteed Zucchini and Squash
More Comfort Food Recipes
If you are looking for more cozy meals to add to your recipe book, give one of these a shot next:
- Chicken Pot Pie
- Sweet Potato Shepherd’s Pie
- Stuffed Pepper Soup
- Instant Pot Chicken Noodle Soup
- Turkey Pot Pie
- Roasted Tomato Basil Soup
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Traditional Shepherd’s Pie Recipe (but better!)
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Ingredients
- 1 ½ pounds russet potatoes about 3 medium
- ½ cup whole milk
- 4 tablespoons salted butter
- ¼ cup grated Parmesan cheese
- 2 ¼ teaspoons salt divided
- ¾ teaspoon black pepper divided
- 4 roasted garlic cloves minced*
- 2 tablespoons avocado oil
- 1 small sweet onion finely diced
- 3 celery ribs finely diced
- 3 garlic cloves finely minced
- 1 pound 90/10 ground beef
- 3 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 tablespoons Worcestershire sauce*
- ¾ teaspoon dried thyme
- ¾ teaspoon dried rosemary
- ¾ teaspoon dried parsley
- 1 ½ cups beef broth
- 1 ½ cups frozen mixed vegetables
- Fresh flat-leaf parsley finely chopped, optional
Instructions
- Preheat the oven to 400°F.
- Rinse and scrub the potatoes to remove any visible dirt, then peel and cut them into roughly 1-inch chunks.
- Add the potatoes to a large Dutch oven or pot and cover with at least 1 inch of water. Sprinkle in a pinch or two of salt and bring the water to a boil over high heat. Once boiling, reduce the heat to medium-low and maintain a rapid simmer for 10 minutes, or until the potatoes are fork-tender.
- Drain the potatoes in a colander in the sink, then return them to the pot. Add the milk, butter, Parmesan cheese, 1 teaspoon salt, 1⁄4 teaspoon black pepper, and roasted garlic. Using a potato masher, mash everything together until smooth and creamy with very few chunks remaining. Set aside until ready to use.
- Heat the avocado oil in a large skillet or saucepan over medium heat. Once shimmering, add the onion and celery, and cook for 3-4 minutes, or until the onion is translucent. Add the garlic and continue cooking for 30 seconds, or until fragrant.
- Push the vegetables to one side of the skillet and add the ground beef. Cook, breaking apart, for 7-8 minutes, or until no longer pink. Add the tomato paste, flour, Worcestershire sauce, thyme, rosemary, parsley, 1 1⁄4 teaspoons salt, and 1⁄2 teaspoon black pepper. Mix everything together until well combined.
- Stir in the beef broth, reduce the heat to low, and let the mixture simmer for about 8-10 minutes, or until it has thickened and is no longer runny. Stir in the mixed vegetables and continue cooking for 2-3 minutes.
- Spray a 7 x 11-inch baking dish with nonstick cooking spray. Add the ground meat filling, spreading it out to cover the bottom of the dish. Place evenly spaced dollops of the mashed potatoes on top. Use a spatula to spread the potatoes out to completely cover the ground meat layer. Use the side of the spatula to create little peaks in the potatoes.
- Bake the shepherd’s pie for 25-30 minutes. Turn the oven to broil and broil for 2-3 minutes, or until the edges are browned and crispy. Let the pie rest at room temperature for 10 minutes before serving. Sprinkle
- with fresh parsley, if desired.
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Notes
- Garlic: One clove of fresh, minced garlic can be used in place of the roasted garlic cloves.
- Worcestershire sauce: Soy sauce or Tamari can be substituted.
- Make ahead: Prepare the mashed potatoes and filling up to 2 days in advance, storing separately in the fridge. Assemble and bake when ready.
- Assemble ahead: Layer the Shepherd’s Pie in a baking dish, cover, and refrigerate for up to 24 hours. Let sit at room temperature for 20-30 minutes before baking.
- Storage (refrigerator): Keep leftovers in an airtight container for up to 4 days. Reheat in the microwave or oven at 350°F until warmed through.
- Storage (freezer): To freeze the baked pie, let it cool completely, then transfer pieces to an airtight, freezer-safe container and freeze for up to 3 months. Thaw overnight or reheat from frozen in a 350°F oven for 30-35 minutes, until warmed through.
- Dairy-Free: Use oat, soy, or cashew milk; replace the butter and Parmesan with dairy-free alternatives.
- Gluten-Free: Substitute all-purpose flour with a gluten-free 1-to-1 blend, and ensure the Worcestershire sauce and beef broth are gluten-free.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
