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Easy Shepherd’s Pie is the perfect week-night dinner! Loaded with meat and veggies and topped with potatoes and cheese, this warm dish is the ultimate comfort food.
This easy Shepherd’s Pie recipe was definitely one of those “rotation meals” in our family growing up. My family actually called this meal “hamburger pie” and I actually didn’t realize everyone else called it “Shepherd’s pie” until after I was married. My mom would usually serve it if we had leftover mashed potatoes (and sometimes roast) from Sunday dinner, which made it an even easier weeknight dinner. Shepherd’s Pie was also our go-to meal that my mom would take to people in our neighborhood when someone was just in need of a warm, comforting meal. It is one of those dinners that hits the spot anytime!
Our family has always made Shepherd’s Pie with French-style green beans. They may not be traditional, but we love the flavor and texture they add. We also include fresh carrots and peas for a hearty mix of vegetables.
Ingredients in Shepherd’s Pie
One of the best things about Shepherd’s Pie is how easy it is to make your own. You can swap the meat, change up the vegetables, or even use leftover mashed potatoes. Here’s what we use in our version:
Potatoes – Russet potatoes are the best to use for this recipe because they make for a creamy topping that holds up well over the filling. You can also use leftover mashed potatoes or prepared instant potatoes when you need a shortcut (they have some instant potatoes at Costco that are pretty decent).
Butter and milk -Add butter and milk to the cooked potatoes to make them smooth and creamy. Mash them by hand or use a hand mixer until they reach your preferred consistency.
Ground beef – Our recipe is the Americanized version of the traditional dish, which is technically called Cottage Pie when made with beef. For a more traditional Shepherd’s Pie, use ground lamb. Ground turkey, sausage, or finely chopped leftover roast can also be used.
Onion, carrots, and garlic – A yellow onion, fresh diced carrots, and garlic create a flavorful base for the filling. Cut the carrots into small pieces so they soften as they cook.
Green beans and peas – Our family has always made Shepherd’s Pie with French-style green beans, and we love the flavor and texture they add. Drain them well before adding them to the filling. Frozen peas add a little sweetness and can go straight into the skillet without thawing.
Tomato sauce – Tomato paste gives the filling a deeper, richer flavor. You can also use a few tablespoons of tomato paste instead. My dad prefers his sauce extra tomato-y so we usually use a couple cans of tomato sauce and half the beef broth if we know he’s coming over!
Beef broth and Worcestershire sauce – These ingredients combine to make a savory gravy that holds the meat and vegetables together. You can use chicken broth if that’s what you have on hand.
Flour – A small amount of flour thickens the broth and turns it into a rich gravy. Be sure to stir it into the meat before adding the liquid so it doesn’t form lumps.
Seasonings – Salt, pepper, thyme, and rosemary give the filling a nice cozy, savory flavor. Taste the filling before assembling the casserole and adjust the seasonings as needed.
Cheddar cheese – Sprinkle shredded sharp cheddar cheese over the mashed potato layer before baking. It melts into a bubbly, golden topping that makes this Shepherd’s Pie extra delicious.
Shepherd’s Pie Recipe Tips
- Growing up we always topped this with ketchup and to this day I still can’t eat shepherd’s pie without a good helping of ketchup. Judge me if you must. My husband loves it with Sriracha sauce and my cousins love it topped with Ranch dressing. Of course, it tastes delicious just plain too.
- For a bit of a sweeter, richer tomato flavor, add in a can of condensed tomato soup instead of tomato sauce.
- Garnish with parsley, rosemary, or thyme before serving.
- You can add as many veggies to the mixture as you like. I love carrots, peas, and green beans but you could also add corn, celery, or red peppers.
Frequently Asked Questions
Traditional Shepherd’s Pie uses lamb, while Cottage Pie is generally the one that is made with beef. There are a few other differences but mainly it comes down to the meat used.
Let your meat mixture cool slightly before adding the layer of mashed potatoes. This should keep the layers nice and even without sinking.
Yes! After baking, let the pan cool to room temperature, cover tightly with foil and freeze. It’ll stay fresh for up to two months. Reheat by baking for about an hour at 350 degrees.
Read More: 35+ Easy Dinner Ideas
What to Serve with Shepherd’s Pie
This recipe really is a full meal all in one dish. We usually serve it with a big green salad or a side of fruit but you could try any of these yummy side dishes too:
Easy Shepherd’s Pie
Video
Ingredients
For the potatoes:
- 2 ½ pounds russet potatoes, about large 4 potatoes
- 4 tablespoons butter
- 1/4 cup milk, plus more as needed
- salt, to taste
- 1 cup cheddar cheese, shredded
For the filling:
- 1 tablespoon extra virgin olive oil
- 1 large yellow onion, diced
- 2 medium carrots, peeled and diced
- 1 pound ground beef
- 3 cloves garlic, minced
- 1 ½ pounds lean ground beef
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 8-ounce can tomato sauce
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 3/4 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 cup frozen peas
- 1 15-ounce can French-style green beans, drained well
- 15 ounces green beans, French-style, drained
Instructions
For the potatoes:
- Peel and dice potatoes into 1-inch chunks.
- Place the potatoes in a large pot and cover them with cold, salted water. Bring to a boil, then reduce the heat and simmer for 12 to 15 minutes, or until fork-tender.
- Drain the potatoes well. Add the butter, milk, and salt, then mash until smooth. Cover and set aside.
For the Filling:
- Preheat the oven to 400 degrees. Heat the oil in a large skillet over medium heat. Add the onion and carrots and cook for 6 to 8 minutes, or until the carrots begin to soften. Add the garlic and cook for another 30 seconds.
- Add the ground beef, salt, and pepper. Cook until the beef is browned, breaking it into small pieces as it cooks. Drain off any excess grease.
- Stir in the tomato sauce, flour, thyme, and rosemary. Cook for 1 minute. Gradually add the beef broth and Worcestershire sauce, stirring until combined.
- Bring the mixture to a simmer and cook for 4 to 5 minutes, or until the gravy has thickened. Stir in the frozen peas and remove the skillet from the heat.
- Spread the beef filling evenly in a 9×13-inch baking dish. Spoon the mashed potatoes over the filling and gently spread them to the edges. Run a fork over the potatoes to create ridges.
- Bake uncovered for 20 minutes. Sprinkle the cheddar cheese over the potatoes and bake for another 5 to 10 minutes, or until the filling is bubbly and the cheese is melted. Let the Shepherd’s Pie rest for 10 minutes before serving.
Equipment
- 9×13 inch pan
Notes
Recipe Tips:
- For a bit of a sweeter, richer tomato flavor, add in a can or two of condensed tomato soup instead of tomato sauce.
- Garnish with parsley, rosemary, or thyme before serving.
- Add a dash or two of Worcestershire sauce to the meat mixture for a richer flavor.
- You can add as many veggies to the mixture as you like. I love green beans but you could also add green peas, diced carrots, corn, celery, or red peppers.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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We loved it! My husband likes peas & carrots, so added thawed frozen peas and carrots too. I used half ground lamb/half ground beef for a more traditional flavor but not to be overwhelmed bythe lamb.
Love all these ideas! I actually will sometimes shred a carrot in with the meat too, just to sneak in some extra veggies. 😆 Glad you liked it!
I had not made this for many years but when I found the little lots in America last year I dcided to make my own, I leave out the beans and cheese. I did try to find them here in Australia but not seeing them anywhere, so I made smaller dishes of my own and put them in the freezer for when I wanted something quick. Just 8 minutes in the microwave and they are ready to eat. I did do a few bigger ones for when my hubby wanted some as well. Absolutely love having something for emergencies.
Love the idea of smaller dishes!
I add an egg to the potatoes as it makes them a bit stiffer and they hold up better. I also use tomato soup not tomato sauce, too acidic for the dish. Beans do not need to be added to the burger be as you just made them mushy. Just layer. This is an easy dish. Don’t complicate it!!
I make a version of this with tomato soup and my family loves it I also use instant potatoes and sliced cheese to make it quick and easy. I like your recipes thanks for doing what you do
i don’t know why but green beans taste Absolutely at their best in Shepherd’s Pie. perfect.
great recipe thanks
Great! thank you so much 🙂
Hi! 🙂 This is going to be my first time making this, can frozen veggies be used in this recipe?
Absolutely!!
I hadn’t made this in forever and so glad I found your version! I had never added cheese. Delicious!
LOVE the spicy Italian sausage variation – such amazing amped up flavors! Thanks for this easy family recipe!
I like your idea of using individual ramekins for the recipe. Such a fun idea!
Yummy! The perfect fall family meal. Comforting, filling and healthy!
This is almost exactly how I make mine, except I like using tomato paste so I can control how ‘tomatoey’ it tastes. I had no idea other people made it this way, I thought I made it up, lol!
How many people does this recipe feed? What size pan should I use? Thank you!
It serves 5-6 depending on how big of eaters you have! You can use a 9×13 glass dish or a large dutch-oven type dish or casserole
I tried the recipe and thought it as excellent! It served four people nicely. I think next time I would almost double the mashed potatoes though! However, I thought the potatoes tasted just perfect! Thanks for the post!
Outstanding!!! Thank you.
We love most every single recipe we’ve tried from your website (Chicken in Basil Cream Sauce is one of our absolute family favorites!!!), but this one missed the mark on the sauce in my opinion. I thought I would try it the way the recipe says but wish I had used my mom’s favorite way of making it which is with a can of tomato soup instead of the tomato sauce. You should try it sometime and see if you like it too. Anyway, just a suggestion 🙂
I am so sorry the sauce missed the mark for you guys! A can of tomato soup is a great idea. That is how we make our sloppy Joes so it makes sense that it would taste great in Hamburger Pie! We will try it next time! Thanks so much for the suggestion and I hope you keep trying more of our recipes!
This is Cottage Pie, because it’s made with beef 🙂 Shepherd’s Pie is made with lamb (hence the name), though it’s only recently I’ve discovered that most of America doesn’t realise the difference lol! But your family were more right with hamburger pie hehe, it’s definitely not Shepherd’s Pie if there isn’t any lamb involved! 🙂
I am glad you said something! I had no idea! My family will always call it hamburger pie.. just so there is no confusion haha
I love me some Shepard’s pie cant wait to try this!!
We love this recipe! …A favorite dish at our home too! (Question: How do you add fun wording/fonts to your photos?)
I just sent you an email, Julie!
what was the answer to Julie’s question. I would like to know that answer as well. Thank you!