This cozy Shepherd's Pie layers savory ground beef, peas, carrots, and corn in a rich gravy under fluffy, cheesy mashed potatoes that bake up golden and crisp on top. Perfect for make-ahead dinners, holiday gatherings, and anyone craving classic pub-style comfort at home.
Love potatoes? Try Buttery Mashed Potato Pie and Creamy Garlic Potatoes next.
Traditional Irish shepherd's pie is made with lamb, while a version made with beef is technically called cottage pie
Shepherd's pie is a traditional Irish dish usually made from ground lamb, a variety of minced vegetables in a rich sauce. Topped with mashed potatoes and baked until golden brown, shepherd's pie is a hearty dish with rich flavor. In this American version, ground beef is used, but it still packs all the rich and hearty flavor you'd expect from shepherd's pie.
Ultimate Comfort: Shepherd's Pie Bake
Irish comfort food meets weeknight ease with this richly saucy Shepherd's Pie, loaded with savory ground meat, sweet pops of veg, and a thick blanket of cheesy mashed potatoes baked until golden and irresistible.
It's the kind of cozy, make-ahead friendly casserole that wins St. Patrick's Day parties, cold-weather Sundays, and "please-bring-a-meal" requests all in one go.
If you love Beef as much as I do, go for Homemade Beef Stroganoff and Beef Ramen Stir Fry as well!
Why This Shepherd's Pie Wins
- The best-ever Comfort-Food Feeling: Deeply savory meat-and-vegetable filling with a rich, creamy mashed potato topping that bakes up golden and slightly crisp on top.
- Flexible For Busy Real-Life: Works beautifully with lamb for a traditional shepherd's pie or with beef for a more accessible cottage-style version. You can use different veggies, mixed meats, leftover potatoes-all without sacrificing flavor or structure.
- Flavor That Feels "Restaurant-Quality": Serious depth instead of tasting like plain ground meat under mashed potatoes. Finished with a cheesy, well-seasoned mash that feels indulgent but familiar, perfect for families and guests alike.
Essential Equipment
- 3-4-quart pot
- Large skillet
- Large rimmed baking sheet
- 2 ½-3-quart baking dish
- Potato masher
Key Ingredients
- Ground Beef- Ground beef or chuck can be used for shepherd's pie. Be sure to remove excess grease to prevent the filling from becoming too greasy. Ground lamb can be used for a traditional shepherd's pie flavor.
- Onion, Carrot, Celery- Onion, carrot, and celery are the base for the meat filling, giving the filling an additional depth flavor and texture. Cut vegetables in to roughly the same size, ¼ inch dice.
- Garlic- Garlic adds aromatic flavor to the filling, add 2-3 more cloves for an extra garlicy kick if desired. If using dried garlic, substitute ½ teaspoon.
- Tomato Paste- Tomato paste gives the filling an additional depth of flavor, lending a red tint to the sauce.
- Flour- A couple tablespoons of flour thicken the sauce in the meat filling.
- Beef Broth- Beef broth adds flavor to the gravy. Chicken or vegetable broth can be substituted for beef.
- Worcestershire Sauce- Worcestershire sauce adds additional savory umami flavor to the sauce.
- Peas- Peas add a pop of color to the filling.
- Rosemary and Thyme- Rosemary and thyme enhance the filling with a bright aromatic flavor. If substituting dried herbs, use ¼ teaspoon each.
- Salt and Pepper- Salt and pepper bring out the flavors in the dish.
- Potato Topping- Shepherd's pie is topped with buttery and creamy mashed potatoes. Russet or Yukon gold potatoes can be used.
How to Make Shepherd's Pie
1. Boil the Potatoes
Peel and cut potatoes into 1 ½ -inch pieces, cover with water, bring to a boil over high heat. Once boiling reduce to medium, to maintain a low boil, cook for 12-15 minutes or until fork tender.
2. Brown the Beef
In a 12-inch pan, brown the hamburger meat, drain to remove any excess grease, set aside.
3. Cook Carrots and Other Veggies
In the now empty pan over medium heat, add 1 tablespoon of oil, the diced onion, celery, and carrots. Cook until slightly softened, and onion begins to become translucent, 8-10 minutes.
Add the minced garlic and tomato paste, stir until thoroughly combined, cook until fragrant, 1-2 minutes.
4. Add Flour
Add 2 tablespoons of flour, stirring until no streaks of flour remain, cook for 2-3 minutes.
5. Add Broth and Season
Add the beef broth, Worcestershire sauce, rosemary, thyme, ¾ teaspoon salt, ¼ teaspoon pepper.
6. Add Peas
Add peas, and return the browned beef to the pot, stir until thoroughly combined. Increase temperature to medium-high to bring the mixture to a boil, once boiling, continue to cook 2-3 minutes, thickening the broth slightly.
7. Mash the Potatoes
Once the potatoes are tender, drain water, allow potatoes to set uncovered to allow excess moisture to evaporate for 2-3 minutes. To the potatoes add the butter, cream, ½ teaspoon salt, and ¼ teaspoon of black pepper, mash with a potato masher until no large lumps remain. Let the mashed potatoes set an additional 3-4 minutes to cool slightly before adding the egg yolk. Add the egg yolk, mixing until thoroughly incorporated.
8. Pour meat mixture into baking dish
Using a spatula gently transfer beef with veggies and sauce from the skillet into the baking dish.
9. Add Mashed Potatoes on Top
Add large dollops, 2-3 tablespoons size, of mashed potatoes over the surface of the meat mixture. Using an offset spatula or spoon, smooth the potatoes into an even layer, covering the entire surface of the pie.
10. Bake
Place baking dish on a rimmed baking sheet. Bake uncovered for 25-30 minutes or until potatoes have browned slightly. Remove from the oven, allow to set 10-15 minutes before serving.
Shepherd's Pie
Ingredients
- 1½ lbs potatoes
- ¼ cup cream
- 3 tablespoon unsalted butter
- 1 egg yolk
- 1½ lbs ground beef
- 1 tablespoon vegetable oil
- 1 cup diced onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 3 cloves garlic minced
- 1 tablespoon tomato paste
- 2 tablespoon all-purpose flour
- 1½ cups beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon rosemary minced
- 1 teaspoon thyme minced
- ¾ cup frozen peas
- 1½ teaspoon salt
- ¾ teaspoon black pepper
Instructions
- Peel and cut potatoes into 1 ½ -inch pieces, cover with water, bring to a boil over high heat. Once boiling reduce to medium, to maintain a low boil, cook for 12-15 minutes or until fork tender.
- Preheat oven to 400 degrees. In a 12-inch pan, brown the hamburger meat, drain to remove any excess grease, set aside. In the now empty pan over medium heat, add 1 tablespoon of oil, the diced onion, celery, and carrots. Cook until slightly softened, and onion begins to become translucent, 8-10 minutes.
- Add the minced garlic and tomato paste, stir until thoroughly combined, cook until fragrant, 1-2 minutes. Add 2 tablespoons of flour, stirring until no streaks of flour remain, cook for 2-3 minutes.
- Add the beef broth, Worcestershire sauce, rosemary, thyme, ¾ teaspoon salt, ¼ teaspoon pepper, peas, and return the browned beef to the pot, stir until thoroughly combined. Increase temperature to medium-high to bring the mixture to a boil, once boiling, continue to cook 2-3 minutes, thickening the broth slightly. Pour meat mixture into baking dish, set aside.
- Once the potatoes are tender, drain water, allow potatoes to set uncovered to allow excess moisture to evaporate for 2-3 minutes. To the potatoes add the butter, cream, ½ teaspoon salt, and ¼ teaspoon of black pepper, mash with a potato masher until no large lumps remain. Let the mashed potatoes set an additional 3-4 minutes to cool slightly before adding the egg yolk. Add the egg yolk, mixing until thoroughly incorporated.
- Add large dollops, 2-3 tablespoons size, of mashed potatoes over the surface of the meat mixture. Using an offset spatula or spoon, smooth the potatoes into an even layer, covering the entire surface of the pie.
- Place baking dish on a rimmed baking sheet. Bake uncovered for 25-30 minutes or until potatoes have browned slightly. Remove from the oven, allow to set 10-15 minutes before serving.
Pro Tips For Perfect Shepherd's Pie
- Brown, don't just cook, the meat: Let the meat develop color for deeper flavor and a more complex gravy.
- Thoroughly rinsing the cut potatoes with warm water before cooking, removes excess surface starch, make the mashed potatoes light and fluffy, not gluey.
- One egg yolk adds structure to the potatoes for added stability.
- Add finely minced herbs or garlic to the potatoes for added flavor. ¼ cup of grated parmesan or Romano cheese can be added to the potatoes for an additional cheesy flavor.
- Use a large pastry tip and pipe the potato filling on the shepherd's pie for a pretty presentation.
- Season in layers: Lightly season onions, meat, and potatoes individually instead of relying on one final sprinkle of salt.
- Control moisture: Simmer the filling until it is thick and scoopable, not soupy, and make sure potatoes are fully drained before mashing.
- Rest before serving: Allow the baked shepherd's pie to sit briefly; this helps the gravy thicken and the portions hold together for clean scoops.
- Optional broiler finish: For a deeply browned, slightly crisp top, place the dish under the broiler for a short time after baking.
Lamb vs. Beef
- Choose Lamb: If you want a more traditional Irish shepherd's pie and a deeper, more complex, "special occasion" flavor for something like St. Patrick's Day. Keep in mind that Lamb is typically quite tender and a bit fattier, which can make the filling richer and more luscious under the potatoes. But also more greasy.
- Choose beef: If you want a flavor most guests will find familiar and less "smelly". Much lower cost, while still working great in the exact same recipe method.
How Do I Tweak This Recipe for Special Occasions
- Cozy Weeknight Dinner: Use ground beef or a beef-pork mix for an easy "cottage pie"-style version that feels familiar and kid-friendly. Lean on frozen mixed vegetables and a classic mashed potato topping to keep prep simple but still comforting.
- St. Patrick's Day Or Irish-Themed Night: Switch to lamb for a more traditional shepherd's pie and add extra herbs like thyme and rosemary for big, savory flavor. Make it "extra Irish" with additions like Guinness in the gravy and serve with cabbage or Brussels sprouts on the side.
- Christmas Table: Add "special occasion" touches like Gruyère or Cheddar in the potatoes, a splash of wine in the gravy, or an herbed breadcrumb sprinkle on top. Bake in a large cast-iron skillet or individual ramekins for a rustic, dinner-party presentation that feels more elevated.
Can I Make Shepherd's Pie in Advance
Shepherd's pie can be assembled and stored in the refrigerator a day in advance.
- Prepare filling, top with mashed potatoes, cover with foil or plastic wrap, chill for up to 24 hours.
- Remove foil or wrap, place shepherd's pie on a rimmed baking sheet in a cold oven, turn oven to 400 degrees, bake for 40-45 minutes or until heated through and bubbly.
- Ideal for meal prep: Since Shepherd's pie can be made in advance, reheats well, and travels beautifully to neighbors, potlucks, or new parents, giving bloggers plenty of storytelling angles.
Why is my shepherd's pie watery or soupy?
Too much stock or gravy, not reduced enough, or vegetables or meat releasing liquid that was never cooked off before baking.
- Easy fixes: Simmer the filling uncovered until thick and glossy; you should be able to drag a spoon through and see the pan briefly.
- Stir in a little flour, cornstarch slurry, or gravy granules and simmer a few minutes to thicken.
- Rest the baked pie 10-20 minutes so the sauce sets before slicing.
Storage and Leftovers
- Refrigerate: Store left over shepherd's pie in an air-tight container for up to 4 days.
- Reheat portion in the microwave until heated through, or place portion in an oven saft dish, cover, and heat in a 350-degree oven until heated through.
- Leftovers stay comforting rather than drying out, turning one cooking session into multiple cozy meals, something I love about this Shepherd's Pie.
Pattie says
WE make shepeherd's pie every Christmas. Delicious!
Olya Shepard says
So do we! Thank you.