Easy Shepherd’s Pie (with beef)

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Shepherd’s Pie is comfort food central! A hearty, homestyle dinner that sticks to your ribs and satisfies. 

This simple recipe can be made ahead and refrigerated until ready to bake, or baked on the day you make it – from start to finish in about 45 minutes. It’s meat. It’s vegetables. It’s potatoes (and it’s delicious). It’s also gluten-free! (check ingredients info below).

It’s a little surprising to me that I haven’t posted this before. It’s a very simple recipe, you can make it ahead and bake on a busy night, or you can make extra (recipe includes extra) and freeze some portions for later. I grew up eating it, so I can probably credit my Mum for this one. I am a 3rd generation New Zealander but my grandparents/great grandparents descend from Scotland (and northern England) – where Shepherd’s Pie originated.

I remember my mother repurposing the leftover roast beef from Sunday dinner, and making a whole different dinner for Monday night. My brother and I both hated eating the same meal 2 nights in a row, so this is how my clever Mum fooled us!  As a mother myself now, I especially like this because it’s a one-dish dinner that feeds the hungry husband, the boys and me with no complaints. Like complaints are even accepted at my house anyway.

What is Shepherd’s Pie? It’s a casserole, essentially. Ground meat and vegetables, cooked together with gravy, and topped with mashed potatoes and baked until it’s golden on top.  

What is the difference between Shepherd’s pie and Cottage Pie? Simply put – the true definition of shepherd’s pie is that it contains ground lamb – it’s Shepherd’s pie (because shepherds cared for sheep) and Cottage Pie is made with beef.  If you add breadcrumbs or cheese to the top, it is called “Cumberland Pie”.  I still call it “shepherd’s pie” regardless. I don’t care what you call it, just make it, eat it, love it!  

INGREDIENTS:

• Ground Beef – I use a 97/3 beef, but 80/20 is fine too if you be sure and drain the fat
• Onion – chop this up relatively small.
• Carrots – dice these the same size as the onion
• Tomato Paste – this adds flavor to the gravy
• Worcestershire Sauce & Soy Sauce – this is a great way to add a savory flavor to the gravy. Don’t skip! If you are gluten-free – you can use tamari and the Lea & Perrins brand of Worcestershire Sauce
• Dried Thyme – this can be subbed for fresh thyme, but you will need more than you would if you used dried. Rosemary is also pretty good in this recipe.
• Beef Stock – I use an unsalted stock. If you use salted, watch your seasoning and taste test to make sure it’s not over salty or super bland!
• Frozen Peas – you can sub in mixed vegetables, or use beans, or corn. Whatever you have, is going to be awesome.
• Cornstarch & Water – this is used for thickening the gravy
• Potatoes – I like Russet or Yukon golds for this.

How to make Shepherd’s Pie (or Cottage Pie)

Full, printable recipe below – just scroll down to the recipe card!

1. In a large skillet or dutch oven, brown the ground beef over medium-high heat. Drain any excess fat.
2. Add onions and carrots, and cook until onion is soft, and the carrots begin to soften.
3. Add tomato paste, thyme, beef stock, Worcestershire sauce, soy sauce and season with salt and pepper.
4. Bring to a boil, then simmer, covered, for around 15 minutes.
5. Turn the heat up, then add cornstarch to the water and mix. Add the mixture to the skillet,  and cook until it thickens.
6. Add the frozen peas, and mix in (the heat from the meat mixture is enough to cook the peas).
7. Boil the potatoes until tender, then mash with the butter, milk, salt, and pepper.
8. Preheat the oven to 375.
9. Pour beef mixture into an 8 x 8 baking dish.
10. Spread the mashed potatoes over the top of the beef mixture and score the top with a fork (for crispy peaks).
11. Bake for 20 minutes in the preheated oven until the top is brown and crispy.
12. Allow to cool for 5 minutes, then serve.
13. Devour.

Kylee’s Notes & FAQs

• Is this recipe gluten-free? Yes! Check out the ingredients info above, to be sure.
• Can you freeze Shepherd’s Pie? Yes! This recipe freezes well. Just thaw in the fridge while you go about your day, and bake in the oven when you’re ready to eat. You’ll need a little extra baking time to get it piping hot if it’s chilled. Depending on how deep your dish is, you will bake it for 30-60 minutes.
• Replace the potatoes with mashed sweet potatoes.
• Switch up the vegetables with frozen mixed vegetables, or just peas, or green beans. You choose what your family likes!
• Use ground lamb (or bison, or venison if that’s your jam) instead of ground beef. 
• Add cheese to the top of the mashed potato – it goes all bubbly and melt-y. And yummy.
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Print

5 from 1 vote

Easy Shepherd’s Pie (or Cottage Pie)

Shepherd's Pie is comfort food central! A hearty, home-y dinner that sticks to your ribs and satisfies. Make ahead and freeze!

Prep: 15 minutes

Cook: 35 minutes

Total : 50 minutes

Rate

yield: 8

Ingredients

• 2 lb ground beef2 lb ground beef
• 1 large onion or two smaller ones1 large onion or two smaller ones
• 3 carrots cut into slices, or diced3 carrots cut into slices, or diced
• 2 Tbs tomato paste2 Tbs tomato paste
• 2 tsp dried thyme2 tsp dried thyme
• 2 cups beef stock2 cups beef stock
• 1 Tbs Worcestershire sauce1 Tbs Worcestershire sauce
• 2 tsp soy sauce2 tsp soy sauce
• 1 cup frozen peas1 cup frozen peas
• Salt and pepperSalt and pepper
• 2 Tbs cornstarch2 Tbs cornstarch
• 1/4 cup water1/4 cup water

Topping

• 2 lb potatoes2 lb potatoes
• 1/4 cup butter 1/4 cup butter
• 1/4 cup milk1/4 cup milk
• Salt and pepperSalt and pepper

OPTIONAL

• cheese for the topcheese for the top

Instructions

• In a large skillet or dutch oven, brown the ground beef over medium-high heat. Drain any excess fat.
• Add onions and carrots, and cook until onion is soft, and the carrots begin to soften.
• Add tomato paste, thyme, beef stock, Worcestershire sauce, soy sauce and season with salt and pepper.
• Bring to a boil, then simmer, covered, for around 15 minutes.
• Turn the heat up, then add cornstarch to the water and mix. Add the mixture to the skillet,  and cook until it thickens.
  
  
• Add the frozen peas, and mix in (the heat from the meat mixture is enough to cook the peas).
  
  
• Boil the potatoes until tender, then mash with the butter, milk, salt, and pepper.
  
  
• Preheat the oven to 375.
• Pour beef mixture into an 8 x 8 (square) dish.
  
  
• Spread the mashed potatoes over the top of the beef mixture and score the top with a fork (for crispy peaks).
  
  
• Bake for 20 minutes in the preheated oven until the top is brown and crispy.
  
  
• Allow to cool for 5 minutes, then serve.
  
  
• Devour.

Tips & Notes:

FAQs and Top Tips

• Is this recipe gluten-free? Yes! Check out the ingredients info above, to be sure.
• Can you freeze Shepherd’s Pie? Yes! This recipe freezes well. Just thaw in the fridge while you go about your day, and bake in the oven when you’re ready to eat. You’ll need a little extra baking time to get it piping hot if it’s chilled. Depending on how deep your dish is, you will bake it for 30-60 minutes.
• Replace the potatoes with mashed sweet potatoes.
• Switch up the vegetables with frozen mixed vegetables, or just peas, or green beans. You choose what your family likes!
• Use ground lamb (or bison, or venison if that’s your jam) instead of ground beef. 
• Add cheese to the top of the mashed potato – it goes all bubbly and melt-y. And yummy.

nutrition facts

Calories: 407kcal (20%) Carbohydrates: 25g (8%) Protein: 25g (50%) Fat: 23g (35%) Saturated Fat: 9g (56%) Cholesterol: 81mg (27%) Sodium: 360mg (16%) Potassium: 1088mg (31%) Fiber: 5g (21%) Sugar: 4g (4%) Vitamin A: 4030IU (81%) Vitamin C: 24.2mg (29%) Calcium: 84mg (8%) Iron: 7mg (39%)

Nutritional Disclaimer

Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.

Author: Kylee Cooks

Course:Dinner, Main Course

Cuisine:American

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Update: This post was originally published in 2013, and has been updated to improve reader experience. The recipe is essentially the same (just clearer!)