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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!
- 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 baking 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.
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.
- Love Homestyle Dinners?
- Tuna Noodle Casserole – will bring you right back to childhood. Budget-friendly and easy to double for a crowd!
- Cheesy Chicken Enchilada Pasta – A big bowl of comfort, this Cheesy Chicken Enchilada Pasta will stick to your ribs and have everyone fight over leftovers!
- Freezer Friendly Baked Ziti – comfort food at its very finest. Cheesy, gooey, with a tasty meat sauce, pasta, cheese and sour cream. Freezer friendly – this dish is a winner!
- Salisbury Steak with Onion Gravy – is fried patties made from ground beef, smothered in a delicious onion gravy, and served with mashed potatoes.
ALL WEEKNIGHT MEALS - Mexican Green Chile Rice Casserole (from Lemon Blossoms)
- Ham & Potato Supreme (from West via Midwest)
- Reuben Casserole (from An Affair from the Heart)
- ALL MAIN MEALS
Easy Shepherd’s Pie (or Cottage Pie)
Ingredients
- 2 lb ground beef
- 1 large onion or two smaller ones
- 3 carrots cut into slices, or diced
- 2 Tbs tomato paste
- 2 tsp dried thyme
- 2 cups beef stock
- 1 Tbs Worcestershire sauce
- 2 tsp soy sauce
- 1 cup frozen peas
- Salt and pepper
- 2 Tbs cornstarch
- 1/4 cup water
Topping
- 2 lb potatoes
- 1/4 cup butter
- 1/4 cup milk
- Salt and pepper
OPTIONAL
- cheese 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:
- 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
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.
Update: This post was originally published in 2013, and has been updated to improve reader experience. The recipe is essentially the same (just clearer!)
Nicole L. says
I should make this for dinner next week! My husband loves cottage and shepherds pie.
That Girl says
I am SO like you. I also make this and call it Shepherd's pie, no matter what meat is inside. I actually made a crockpot version of it the week before we headed up to my inlaws!
Lizzy says
Your recipe is so helpful, walking us through step by step and ingredient by ingredient. Makes this meal sound so simple! I’ll have to try it out soon.
Tatiana says
Wow I’m excited to make this–your photos are awesome! I’ve actually been a fan of your site for about a year now, but after seeing this shepherd’s pie I knew I had to speak up 🙂 Thanks for all the great recipes!
Loreto Nardelli says
I never knew there were so many variations and types of savory pie. In winter I love this recipe. So warm and comforting and topped with those creamy soft potatoes, its a huge foodie hug in one mouth full. Thanks for sharing the recipe and stories of your family. Yes mothers are very resourceful when cooking for the kids, lol.
Cheers!
loreto
Aleta says
I am the same – I called it all Shepherd’s Pie and just eat, love it, wanna hug it. I LOVE Shepherd’s Pie, definitely my #1 favourite comfort food. Yours looks absolutely delicious, I can’t wait to make it for my family!
Jess says
Mmmmmm! This is my kind of pie! And I LOVE that you can prep it so it is that much easier and faster to make! Score!
lauren says
I was about 30 years old when I learned there was even a thing called cottage pie and what I thought was shepards pie was actually cottage pie. My whole shepards pie life gone in the blink of an eye. But I’ll start over with this recipe! Looks amazing and while I do like ground lamb, I love making it with just beef like your recipe, too!
Jenni LeBaron says
Nothing says fall better for me than a good cottage pie! We love making this right as the weather turns cold as a hearty and satisfying dish to warm up with. I can’t wait to try your version this year!
Anne Lawton says
This looks soo good! Shepherd’s pie is one of my favorites, thanks for such detailed instructions!
Rebecca Blackwell says
Shepherd’s pie is one of my favorite things to do with leftover meat, but for some reason, I’ve never thought to freeze it! What a perfect idea for those weeks when I want to use up leftovers, but we aren’t actually going to be around for dinner the same night. Thanks for the recipe – and dall the tips!
Linda says
Oh, this is a perfect recipe to make. Just in time for back-to-school and back to a regular schedule. And best of all, it’s a freezer-friendly recipe.
Julie says
SUCH good comfort food! We always make ours with beef as well, and also call it shepherds pie. It’s so perfect all winter long when we want something warm and heavier. I’ve never tried adding soy sauce before; I can’t wait to try this addition!
Sophie says
Shepherd’s Pie is one of my most favorite winter food. It kinda reminds me of holiday nights. Thanks for sharing the easy recipe.
Jenna says
Yum! We always make shepard’s pie after the holidays with the the leftover mashed potatoes. I had no idea the differences between shepard’s pie, cottage pie, and Cumberland pie until your post. Thanks for the interesting info!