It doesn’t get more comforting or tasty than this homemade Shepherd’s Pie! Perfect for cold weather, super filling, and packed with wholesome ingredients like ground beef, peas, carrots, and mashed potatoes!

If you love Shepherd’s Pie, then you should try my Chicken Pot Pie Pasta and my Instant Pot Vegetable Soup!

overhead shot of shepherd's pie in white casserole dish

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    the best shepherd’s pie

    I look forward to making homemade Shepherd’s Pie also referred to as Cottage Pie any time the temperatures dip. It’s the perfect all-in-one dish to warm you up from the inside out!

    There’s no crust in Shepherd’s Pie. Instead, the ground beef mixture is topped with smooth mashed potatoes that get browed in the oven to form a crust-like topping that’s toasted on the top and creamy underneath.

    The best part of this Shepherd’s Pie recipe is that it’s a great way to use up any veggies in your fridge! I used carrots, celery, onions, and peas, but really any veggie that pairs well with beef will work here.

    ingredients

    This recipe is threefold — the beef-and-vegetable filling, the layer of mashed potatoes, and the cheese topping.

    shepard’s pie

    • Mirepoix: Onion, Carrots and Celery are added
    • Ground Beef: Traditionally shepherd’s pie is made with ground lamb but I prefer the less gamey taste or ground beef.
    • Flour: A little flour is used to thicken up the sauce so it’s thick and creamy.
    • Red Wine: Is used to deglaze the pan to remove the brown bits “fond” off of the bottom of the pan. That is where all the flavor is!
    • Tomato Paste: Gives the sauce a deepened tomato flavor.
    • Chicken Broth: I like using chicken broth over beef broth because it packs way more flavor (here’s proof)
    • Peas: You can’t have Shepard’s pie without peas! Fresh or frozen work!
    • Herbs: I use fresh thyme, rosemary and parsley!

    mashed potatoes

    • Potatoes: I like to use a starch potato for my mashed potatoes because they break down easily and become airy and fluffy. My go to’s are russets or Idaho potatoes.
    • Bay Leaf: Is added to help flavor the potatoes as they cook
    • Butter & Milk: Are added to make the potatoes super creamy and rich. I make them on the thinner side so they can be easily spread on top of the beef mixture.

    topping

    • Parmesan Cheese & Butter: Go on top of the mashed potatoes before baking and give you that golden brown crispy top!

    How To Make the best shepherd’s pie

    • Preheat oven to 400 degrees, and heat the oil in a large skillet over medium high heat. Add in the mirepoix (aka onions, carrots, and celery), and cook for 3-4 minutes or until the vegetables turn golden brown and slightly tender. Then, add in the minced garlic and cook for an additional minute.
    sautéing mirepoix and garlic in large skillet with a wooden spoon
    • Add in ground beef, and cook until it’s no longer pink.
    browning beef in large skillet with vegetables
    • Next, make the roux for the gravy in this Shepherd’s Pie. Add in flour and tomato paste, stir to coat everything, and cook for 1 minute.
    • Pour in red wine and bring to a simmer. Deglaze the pan by scraping up brown bites from the bottom of the pan. (This is where the flavor is!)
    • Stir in chicken broth, peas, Worcestershire sauce, and fresh herbs. Then, take this mixture off of the heat and transfer to your greased baking dish.
    stirring beef mixture in pan
    • Top with mashed potatoes, spreading to cover all of the ground beef filling, brush on the melted butter, and sprinkle with parmesan cheese.
    sprinting parmesan cheese and melted butter on top of the mashed potatoes and beef in casserole dish
    • Bake for 20 minutes, or until the mashed potato topping is golden brown. Serve immediately with some chopped parsley, and enjoy!
    baked Shepards pie in white casserole dish

    How To Make Creamy Mashed Potatoes

    • Start by peeling and cutting the potatoes into large, evenly sized chunks.
    • Add the potatoes to a large pot along with the bay leaf, and fill will cold water. Sprinkle with salt, and bring to a boil. Cook for 15-20 minutes, or until the potatoes are fork tender.
    • Drain potatoes in a colander or mesh strainer, and transfer them back to the pot. Discard the bay leaf.
    • Add the butter and milk, and mash the potatoes until they’re smooth and lump free.
    • Season with salt and pepper to taste. That’s it!

    Storage, Freezing, and Reheating Instructions

    • Store cooled leftovers in an airtight container in your fridge for up to 5 days.
    • Freeze cooled Shepherd’s Pie in an airtight, freezer-safe container for up to 3 months.
    • Reheat from chilled in the microwave until warmed through, or reheat from frozen in a 350-degree oven for 20-25 minutes, or until warmed through and bubbling.
    scooping up portion of Shepards pie

    Tips and Variations

    • If you want to make this Shepherd’s Pie a little lighter, you could swap ground turkey or ground chicken for the ground beef.
    • Change up the potatoes! You could also use mashed sweet potatoes in place of the standard mashed potato topping.
    • Add more or different veggies like leeks, shallots, sweet peppers, or parsnips!

    More Easy Dinner Recipes To Try

    Shepherd’s Pie

    5 from 1 vote
    It doesn't get more comforting or tasty than this homemade Shepherd's Pie! Perfect for cold weather, super filling, and packed with wholesome ingredients like ground beef, peas, carrots, and mashed potatoes.
    Servings: 6
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour

    Ingredients 

    Shepherd's Pie

    Mashed Potatoes

    Topping

    Instructions 

    Shepherd's Pie

    • Preheat oven to 400 degrees.
      Meanwhile heat oil in a large skillet over medium high heat. Add in onions, carrots and celery and cook for 3-4 minutes or until the vegetables get golden brown and slightly tender. Add in garlic and cook for an additional minute.
    • Add in ground beef and cook until no longer pink.
    • Add in flour and tomato paste and cook for 1 minute.
      Pour in red wine and deglaze the pan (scraping up brown bites from the bottom of the pan).
    • Stir in chicken broth, peas, Worcestershire sauce and fresh herbs.
    • Take of the heat and transfer to a greased 9 x 13 pan.
    • Top with mashed potatoes and sprinkle with parmesan cheese and butter.
    • Bake for 20 minutes or until the top is golden brown. Serve immediately and enjoy!

    Mashed Potatoes

    • Peel and cut potatoes into large chunks. Add the potatoes to a large pot along with the bay leaf and fill will cold water. Sprinkle with salt and bring to a boil. Cook for 15-20 minutes or until the potatoes are fork tender. Drain potatoes and transfer them back to the pot. Discard bay leaf.
    • Add the butter and milk and mash the potatoes until smooth and lump free. Season with salt and pepper to taste.

    Nutrition Information

    Calories: 608kcalCarbohydrates: 42gProtein: 21gFat: 39gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 2gCholesterol: 110mgSodium: 348mgPotassium: 1243mgFiber: 6gSugar: 8gVitamin A: 4417IUVitamin C: 48mgCalcium: 141mgIron: 4mg

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