Shepherd’s Pie Recipe (VIDEO)
The first time I tried Shepherd’s Pie was in the Cheesecake Factory and I fell in love with the dish. I’m a meat and potatoes kind of gal and this is basically the best combination of saucy meat and creamy parmesan potatoes.
Shepherd’s Pie recipe is a savory pie like Chicken Pot Pie and it’s just as homey and comforting. It is a stunning and welcoming dish for the holiday table. Watch the video tutorial and learn how to make it.

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Shepherd’s Pie Video Tutorial
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What is a Shepherd’s Pie?
Shepherd’s Pie (also known as cottage pie) originated in England. It is a savory pie with ground red meat (usually either ground lamb or ground beef) in a vegetable gravy sauce, topped with a layer of mashed potatoes. The potatoes seal in the saucy gravy filling and develop a golden crust as the pie bakes in the oven.

Ingredients for Shepherd’s Pie
- Ground Beef – we used lean beef, or you can substitute with ground lamb.
- Salt and Pepper – after several tests, we found this simple seasoning is all that is needed. Thyme and rosemary are commonly added but we found it overpowering in any quantity.
- Onion – we used yellow onion, but you can substitute any variety
- Garlic – aromatic that enhances the sauce
- All-purpose flour – thickens the sauce
- Red Wine – use a dry red wine to add rich flavor. Use any dry red wine such as Pinot Noir, Merlot, Cabernet, or Sauvignon (avoid cooking wine)
- Beef Broth – you can use Chicken broth if that is what you have on hand.
- Tomato paste – rounds out the flavor of the sauce
- Worcestershire sauce – adds the umami (savory notes)
- Frozen vegetables – we use a combination of carrots, peas and corn

The Best Mashed Potatoes for Cottage Pie
You can easily use leftover Creamy Mashed Potatoes or even Garlic Mashed Potatoes if you have some on hand, but be sure to add parmesan and egg. Here’s what you’ll need to cook mashed potatoes for Shephards Pie:
- Russet Potatoes – whip up super creamy and smooth
- Heavy Whipping Cream – makes potatoes luxuriously creamy
- Salt – add to taste after mashing
- Parmesan cheese – gives the potatoes the best taste
- Egg – creates that lovely golden hue in the oven
- Butter – helps with color and keeps the potatoes moist

Tips for the Best Mashed Potatoes
- Cut potatoes into even pieces – this ensures they cook at the same rate.
- Add salt after the potatoes are cooked and they are less likely to become waterlogged.
- Do not overcook potatoes or they will turn gummy.
- Mash right away with a potato masher while potatoes are hot.

How to Make the Filling
- Saute Beef – saute ground meat in oil, breaking it up with a spatula. Season with salt and pepper. Add onions and saute 3 minutes until softened then add garlic and stir another minute.
- Add flour and stir for a minute.
- Pour in red wine and scrape the bottom to deglaze the pan.
- Add broth, tomato paste and worcestershire sauce, stirring to combine.
- Add frozen vegetables, bring to a light boil and season with more salt and pepper to taste. Cover and simmer 10 minutes until sauce is. slightly thickened.

To Assemble a Shepherd’s Pie
- Transfer the Meat Sauce into a pie dish or casserole.
- Top with scoops of potatoes then spread potatoes evenly over the filling. An ice cream scoop makes this easy.
- Drizzle with melted butter and bake at 400˚F for about 30 minutes or until potatoes start to turn golden.

Pro Tip: Shepherd’s Pie can be made ahead which is perfect for the holidays or busy weeknights. See the Make-ahead section below for tips on refrigerating or freezing the pie.
Common Questions
A Shepherd’s Pie is typically made with ground lamb (hence the name Shepherd’s). When it is made with ground beef, it is referred to as a cottage pie or meat pie.
Yes, you can use leftover mashed potatoes and you’ll need about 4 cups of mashed potatoes. Warm them up so they are creamy and spreadable. Add some heavy cream if needed to soften them up then stir in parmesan and an egg per the recipe.
Yes, you can substitute with a variety of chopped veggies. Try chopped and sauteed zucchini, or even chop and sautee your own carrot. Sauteed mushrooms are also a tasty addition.
Most of the alcohol in the wine gets cooked out but it adds great flavor. If you wanted to substitute, you could deglaze the pan with beef broth instead.

Serve Shepherd’s Pie with
Shepherd’s Pie can be the main course for a weekend dinner or a side dish when serving during the holidays. We love to pair it with fresh veggies, salad, and bread to soak up the gravy.
- Soft Dinner Rolls
- Cloverleaf Dinner Rolls (family favorite!)
- Caesar Salad
- BLT Salad with the Best Dressing
- Roasted Cauliflower
- Roasted Brussels Sprouts with Bacon
Make-Ahead
- To Refrigerate: Assemble the pie and cool to room temperature then cover and refrigerate until ready to bake.
- Freezing: Once the assembled pie is cooled, cover with foil and freeze for up to 2 months. Thaw in the refrigerator overnight before baking.
- To Reheat: Bake a refrigerated or fully thawed pie at 400˚F for 30-35 minutes.

Shepherd’s Pie is the ultimate comfort food. It looks so festive alongside a Prime Rib Roast or a Juicy Roast Turkey. If it graces your holiday table, I hope you snap a photo and tag me on social media @natashaskitchen so I can see it.
Shepherd’s Pie Recipe

A homey and comforting Shepherd's Pie recipe with a meat and vegetable gravy sauce under a crown of creamy parmesan mashed potatoes.
Ingredients
For the Potato Topping:
- 2 lbs russet potatoes, peeled and cut into 1” thick pieces
- 3/4 cup heavy whipping cream, warm
- 1/2 tsp fine sea salt
- 1/4 cup parmesan cheese, shredded
- 1 large egg, lightly beaten
- 2 Tbsp unsalted butter, melted to brush the top
- 1 Tbsp parsley or chives, chopped, to garnish the top
For the Pie Filling:
- 1 Tbsp olive oil
- 1 lb lean ground beef or ground lamb
- 1 1/2 tsp salt, divided, or added to taste
- 1/2 tsp black pepper, plus more to taste
- 1 medium yellow onion, finely chopped (1 cup)
- 2 garlic cloves, minced
- 2 Tbsp all-purpose flour
- 1/2 cup dry red wine, such as Pinot Noir, Merlot, Cabernet, Sauvignon
- 1 cup beef broth or chicken broth
- 1 Tbsp tomato paste
- 1 Tbsp Worcestershire sauce
- 1 1/2 cups frozen vegetables of choice, peas, carrots, and corn
Instructions
How to Make Potatoes:
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Place chopped potatoes in a large saucepan, cover with cold water and bring to boil. Cook until potatoes are tender (12-15 minutes), don’t overcook potatoes. Drain and mash potatoes in the same pot.
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Add warm cream and 1/2 tsp salt (or to taste) then mash until smooth. Lastly, mash in the parmesan cheese and beaten egg.
How to Make the Filling:
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Preheat oven to 400˚F with a rack in the center. Heat a large skillet over medium heat. Add 1 Tbsp olive oil and ground beef. Breaking up the beef with a spatula then season with 1 tsp salt and 1/2 tsp black pepper and cook until meat is just cooked through and no longer pink (5 minutes).
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Add onions and sauté for 3 minutes to soften then add minced garlic and stir another minute.
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Sprinkle with 2 Tbsp flour and stir for 1 minute. You’ll see a film form on the bottom of your pan.
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Stir in red wine, scraping the bottom to deglaze the pan for a minute. Add beef broth, 1 Tbsp tomato paste, and 1 Tbsp Worcestershire.
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Add 1 1/2 cups of frozen veggies and bring to a light boil. Season with another 1/2 tsp salt and 1/4 tsp pepper or add to taste. Reduce heat to a simmer, cover and cook 10 minutes until sauce is slightly thickened.
How to Assemble Shepherd’s Pie:
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Transfer meat and veggie mixture to a deep pie dish, or 11×7 or 9×9 casserole dish.
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Scoop mashed potatoes over the top then spread evenly, making sure to seal the potatoes to the edge of the dish so the filling doesn’t bubble up.
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Drizzle 2 Tbsp melted butter over the top. Place a sheet of foil under the casserole to catch any drips and bake at 400˚F on the center rack for 25-30 minutes or until potatoes start to turn golden. Cool 15 minutes before serving.
This recipe is the bomb. I made this for my elderly neighbor who came home from the hospital and they couldn’t stop raving about it. So happy I made a double batch because I can attest that this one is a keeper recipe for sure. Didn’t make any alterations..so delicious!
Aww, that’s the best! Thank you so much for sharing that with me, Kathy. I’m so glad it was a hit!
This was amazing!! It will definitely be on our regular rotation. I have made several of your recipes and haven’t found one I don’t love yet. Thanks!
Hi Bri! That’s wonderful! I’m so glad you love my recipes.
This recipe is delicious! I had left over mashed potatoes (so not your fabulous recipe) and it was still delicious.
Amazing dish! I just added some dried rosemary since I think it goes well will lamb. I literally couldn’t stop eating it 😂
Hi Olga! That sounds amazing! Thank you for sharing.
I made your Shepherd’s Pie last night. We loved it. It was absolutely perfect! I enjoy watching you and any recipe I try of your’s is awesome! Thank you!
I’m so glad to hear that! Thank you.
Looks amazing!! Do we have to use Red wine? Can we substitute this for something else?
Hi Joann! The wine adds rich flavor. You can use any dry red wine such as Pinot Noir, Merlot, Cabernet, or Sauvignon (avoid cooking wine). If you want an alcohol-free substitute, you can replace it with broth. I hope you enjoy this recipe.
This dish came out amazing and it was super simple!! I didn’t have the frozen veggies so I used 1 can of cut green beans (drained) and the combo was delish!! I also sprinkled paprika over the potatoes before putting it in the oven and skipped the parsley and that also made it a very pretty dish. Thanks for sharing, Natasha!!!
You’re very welcome, Lisa. We are happy to know that you loved this recipe a lot!
We have made this & are going to make it again this weekend so easy to make and better to EAT!!
That’s great! Happy to hear that, thank you!
Hello Natasha,
I came across your YouTube videos at Thanksgiving and have been cooking with your recipes at least 2-3x a week. Looovvveee them.
Thank you for keeping it simple.
That’s just awesome! Thank you for sharing your wonderful review, Tracey! I’m so happy you’re enjoying my videos and recipes! That’s so great!
Hi!! This is my first try Shepard’s Pie and turned out to be very delicious and very easy to make. I watch your videos and I enjoy all of them! Thank you for your great recipes!!!
You’re welcome! I’m so happy you enjoyed it, Dena!
But, am wondering if there is any specific reasoning for adding an egg to the potato topping. Have always found that a mashed potato topping stays together well when spreading it.
Hi Val, the egg helps add a lovely golden hue to the pie!
This has always been my go-to Shepard’s Pie (actually Cottage Pie) recipe.
However, last night’s version was with additions of 1/2 lb. of ground medium Italian sausage, 4 oz. Of Cremini mushrooms, along with a small Zucchini and Yellow squash. I used 1/2 each of the small squashes, cut slices into 1/4-inch rounds and set them aside. The sausage was browned with the ground beef, until no longer pink. Mushrooms were sauteed with the onions and garlic and I continued following your original recipe. To avoid overcooking the squashes, I added them with the frozen veggies and cooked them for same amount of time. With the additions, I stirred-in 1/4 cup of beef broth to prevent the ingredients from drying out during baking. Also, I used a 9×13 inch glass baking dish to compensate for the additions. After 25 minutes of baking (catch tray below), and 15 minutes of resting, a very tasty variable to your great recipe was served at our table.
– Robert H.
Thank you so much for sharing that with me, Robert! Shepherd’s pie is so comforting, especially during this cold weather season!
This was so easy to make & even better to eat, we loved it and will make it again & again!!! Thank you, Jack & Polly
You’re so welcome! Thank you for sharing.
I did your exact recipe except I added about 4 ounces of smoked pulled pork, turned out fantastic
Wonderful! Thank you, Phil. So glad you loved it.
Made this last night and it was delicious! Thank you for making cooking fun again with your infectious spirit and recipes.
So glad to hear that, Paula! Thanks for sharing.
Ok so I made this last night. Used 2 lbs 99% f.f. gr. Turkey instead of beef, I added 2 tsp each dried thyme, rosemary, smoked paprika, a bay leaf, garlic and onion powder, a little bit of beef better than bouillon, increased the wine to a cup (the turkey really absorbed the liquid so had to use more), used a cheap merlot btw, used a little more beef broth too, a dash of garlic salt. I added garlic salt to the potatoes instead of salt. Kept the skin on the potatoes and used Yukon gold. I added a half stick of butter to the potatoes cuz never have I made mashed potatoes without butter. Used fat free half and half instead of cream. Kind of fell apart plating but was still good! Will make again! Next time I’m adding mushrooms!
So question… is salt and pepper the only seasonings added to the meat? There’s no other seasonings that should be added? Seems like it would be bland.
Hi Amanda, yes those are the only seasoning that I used and it wasn’t bland since we have other ingredients that add to the taste too. But feel free to add more seasoning that you prefer, that should be alright too!
Ok thanks for responding quickly! I am making this now actually and I did add some dried thyme, rosemary, a bay leaf during cooking, garlic powder and onion powder, and just a little of better than bouillon beef, and some smoked paprika. First time making this ever. Fingers crossed I can get the mashed potatoes on it right without sinking 🤞🤞
I made this last night and it was good but I did think it was bland. Not being a great cook could some one suggest other spices to add
Made this a couple times now and it is a hit! It is an easy shepherds pie and it came out great everytime. The only thing I did different was leave the skin on the mashed potatoes & added some garlic powder to them. I also put a baking sheet right underneath the pie to prevent the filling from getting on the oven. So delicious and easy!
That sounds good and I am very glad that you loved the end result! Thank you for this review, Kayla.
I’m doing the same as u with the potatoes, leaving the skin on. And I will be adding garlic salt to the potatoes that’s a must!
Made Your Shepherd pie tonight for dinner , it was awesomeness! I love ❤️ Your recipes and watching your videos.
We’re so glad you enjoyed it!
I made this tonight…
I used a bourban barrel Cab…
What I had on hand..
Very good, but wont use the BB Cab next time.
Hi Natasha,
My names Pete and I made your shepherd’s pie. I added sliced mushrooms but everything else was your recipe It was awesome.You and your husband make great videos. Keep up the good work.
Hello Pete, great to hear from you and thanks for sharing. Good to hear that you loved the result!
Definitely a keeper! Followed directions to a T and it turned out perfect! Will be making this again for sure! Btw, I used Merlot wine and it turned out great.
Thank you , Francine! So glad you enjoyed this recipe. Thank you for the review.
Nastasha everything I cook are only your recipes and I get so many compliments. They want me to open up a restaurant they said they’ve want to be first on line.
Wow, that’s an awesome compliment! Go for it, I hope you’ll enjoy all the recipes that you will try!
I made this last week and it was delicious!! I will be making this a lot and I should double it so I have plenty of leftovers.
Hi Terry, thanks for the great feedback. We’re glad you enjoyed it!
A real shepherds pie does not have corn in it.
Shepherds pie should be made the correct way using peas and carrots only.
Thank you so much for sharing that with me, Paul! I hope you enjoy our take on it!
I finally made it tonight, it was everything I thought it would be!
Thanks for sharing your recipes. This is a keeper
Thanks for the great feedback!
Hi Natasha, I veered away from my usual Shepard’s Pie recipe as I love your site and recipes. Well, I now have a new usual Shepard’s Pie recipe, I made it tonight and LOVED it!
Nice to know that you liked it and thanks for giving this recipe a try!
How would ground Turkey work in this? Know it’s bland, but maybe with the right seasonings. Love your videos!
Thank you!
Hi Jackie, I haven’t tried it with turkey, but that may work. I’d love to know how you like it if you test this out!
Hi Natasha and Jackie. I made it with turkey last night. The only change I made was Turkey and instead of beef broth, I used chicken broth. It was delicious!!!! My husband and the kids asked if I would make it again next week. 😊
Thank you so much for sharing that with me, Louisam! I’m so glad you enjoyed it!
Made this recipe for Supper tonight. I didn’t have any red wine on hand but did have some red cooking wine. I found it added to the flavor. The only thing I would of did differently was added more cheese to potatoes and then sprinkled on top. Will have lots of left over in which I will freeze for later use.
Hi Colleen! I’m so glad you loved this recipe. Thank you for sharing.
I really dislike mashed potatoes. Do you think that rice cauliflower and broccoli would work instead? Thanks, usually love your recipes.
Hi Pat! I have not tested either of those but if you experiment, please let us know how they turn out.
I’m the oven now. Have made before. Aldi (US) sells a veggie mix for just $.84 for 12 ounces so that reminded me to make this fall comfort pie again. Used soy and rose wine as no Worcestershire sauce or red wine on hand. And I like potato starch for thickening most anything. A Japanese kitchen staple.
That’s a great deal! Thank you so much for sharing that with me!
Just perfect! No leftovers in this house! Easy to follow too! Thank you!!
Yay, glad it was a hit!
I already commented on Youtube after making this recipe the first time. Now, I’ve made it three times. I followed your recipe exactly except for substituting soy paste for Worcestershire sauce. After 25 minutes, it was just starting to brown. I took it out of the oven and grated parmesan over it and put it under the broiler for four minutes. It came out perfectly golden and crisp. So delicious and tasty. I’ll be making this over and over again. Thank you.
You’re so welcome, Pat, and thank you for sharing your experience trying this recipe. Glad you love it!
No, soy paste it was TOMATO PASTE, which it adds a lot of flavors!
Hi Natasha,
If I make it ahead and put in the fridge, how much longer would I have to bake it for?
I have not made this directly from the refrigerator but when I reheat it, I reheat it at 400˚F for 30-35 minutes.
This recipe was so good! I made it just as written and used Cabernet Sauvignon wine. Just a cheap $7 wine and I cooked it down for a few minutes. At first, I thought it was too liquidy. Trust the process. Thank you for sharing your recipe. I’ll be trying more.
Hi Jennifer! Thank you for sharing with us. I’m glad you loved this recipe.
I would live to make this but the saturated fat is high. Did you drain the beef? Would it be lower or higher with lamb? If I use 90/10 beef would it be lower?
Hi Rose Ann, we used a lean beef so there wasn’t much to drain.
Love it just one thing probably my mistake but I used merlot wine and it was still such a strong flavor kind of ruined my dish I let it cook out. Is there a certain brand of wine you use?
Hi Lucy, I don’t remember the exact brand that I used for this recipe but Merlot should be fine as long as it’s a dry wine and not cooking wine. You may also deglaze the pan with beef broth if you prefer not to use alcohol.
First time making it and it was delicious. My family and I loved it.
Happy to hear that, Mary!
Hi….I was wondering what substitute I could use for the red wine? 🙂
Hi Vicky, use a dry red wine to add rich flavor. Use any dry red wine such as Pinot Noir, Merlot, Cabernet, or Sauvignon (avoid cooking wine). If you are looking for an alcohol free substitute, you can use broth in its place.
Hi Natasha
As there are only two of us, would it be possible to half the recipe ingredients? Trying to reduce freezer space and trying not to cook too many dishes of the same recipe. Sorry to bother you but as pensioners we have to watch the pennies and don’t want to buy more ingredients than we need.
Hi Caroline! Yes, you can half the ingredients just fine. You may need to use a smaller dish to bake it in and watch the baking time as it may get done a bit earlier.
Hi Natasha,
Your recipe looks delicious – most of them are. But it isn’t Shepherd’s pie. It is Cottage pie.
Shepherds pie is made with lamb. Cottage pie is made with beef.
She mentions In the video that traditionally Shepherds Pie is made with ground lamb. When made with ground beef, it’s called Cottage Pie. I’m pretty sure she knew that.
I am making your Shepard Pie for dinner.
Your recipe looks delish! Every one of your recipes I have tried is very good.
So glad to hear that, Mary! 🙂
This was really delicious. My youngest son asked if I could make it every week 😂. I will definitely make this again.
That’s so great! It sounds like you have a new favorite, Sara!
Hi Natasha, could I cook the beef in a cast Iron and add the potato topping and bake in the cast iron instead of switching to a dish? What do you think?
Hi Marea. As long as your cast iron has lifted sides, I think that would be fine.
I made your Shepherd’s Pie recipe last night. It was so delicious. That recipe is a keeper, for sure. Thank you.
You’re welcome! I’m so happy you enjoyed it, Rosalind!
Hi there, I live in Australia.
Made your Shepherds Pie last night for dinner. My family absolutely loved it and said it was absolutely delicious 😊
Thank you for your sharing your wonderful recipe 😊
You’re very welcome! So glad it was enjoyed. Thank you for the feedback.
My family prefers chicken thighs, boneless and skinless. I’d looked to see more crockpot recipes on your blog, please.
Just wanted to add: I tried the chicken pot pie. It called for 2 tsp of salt. Way to much. I had to throw it out. Food is too expensive for that.
Thank you for your time.
A large pinch of mace added to the filling gives a subtle background flavour. Nutmeg can be substituted.
Cheers!! from Virginia
Hi Natasha,
I made the Shepherd’s Pie for the family with a grated cheese topping to the mashed potato and the family loved it.
Thank you
You’re welcome! I’m so happy you all enjoyed it, Henry! Thank you for your wonderful review!
Hi Natasha, I’ve tried some of your recipes and I must say they are delicious. I live in England and shepherds pie and cottage pie are completely different although made the same. Cottage pie is made with beef and shepherds pie is made with lamb, there is another called Cumberland pie which is made the same as cottage pie (beef) but with grated cheese on top.
Hi Pauline, Thank you so much for sharing that with me!
I love this recipe but would orange sweet potato work instead of russet potatoes?
Hi Jane, I haven’t tried that in this recipe but it would change the color and give the dish a sweeter flavor profile. You might google search to see if using sweet potatoes is a good idea or not.
I made the Shepherd’s Pie for dinner today! Absolutely delicious! Your instructions and video were such a help…..Came out perfect (and have left~overs for tomorrow)! Can’t wait!!! You are my new go-to site for simple, no-fail, delicious meals!
Thanks Natasha 🙂
That really brightens my day! Thanks a lot for your good comments and feedback. We appreciate it!
I cook for an assisted living aged care here in Australia and my residents rate this as the best shepherds pie they’ve ever eaten!😀…thanks for the fabulous recipe Natasha🙂🥰
Aaaw that is a wonderful comment, thank you for sharing that with us!
I doubled the recipe for 10 family members. Many compliments to you on the flavors and requests for the recipe. Scarcely any leftovers (next time x 2 1/2). Served with an assortment of sliced breads, our Grandmother’s Boston Baked Beans & Buttermilk Caesar Salad.
That’s fantastic feedback, Eileen. Great to hear that this recipe was a huge hit!
hi used to get you recipes . but now I am not, what is the problem?
Hi Vickie, do you mean via email? You may register and subscribe to our newsletter again to get our recipes via email. You may use this link.
Do I need to double recipe to make this in a 9 by 13 pan.
It is for a pot luck supper.
Hi Irene, I have not tested that to advise. You’d have to experiment with the pan size, but 9×13 sounds like it would be a little small if you doubled this recipe.
This recipe did NOT disappoint! So much flavor, my first time making mashed potatoes was an epic fail but cornstarch came to the rescue and it was still amazing! My husband raved about it to all the guys at work the next day! Any tips on best way to reheat it though for left overs?? Thanks so much!
Hi Nicole, I’m happy to know that you enjoyed this Shepherd’s Pie! You can reheat this, you can bake a refrigerated or fully thawed pie at 400˚F for 30-35 minutes.
This recipe is a keeper. I make it over and over again. So delicious! I have tried many of your recipes and you never fail to amaze me Natasha! I am so happy to have found your website a few years ago. It is like a one-stop shop of beautiful recipes! Congratulations! You are the best! Happy Easter!
Happy Easter, Sheila! I’m happy to know that you loved this pie, thanks a lot for sharing that with us.
Made this tonight. It was absolutely scrumptious. My husband loves. Best Shepherd Pie hands down. Followed the recipe. I’ve made several of your recipes and have never been disappointed. Thank you for sharing❤️
We’re really happy to hear that, Darla. Thanks a lot for sharing that with us!
This is a fantastic recipe. Thank you. Cottage cheese makes a great side dish.
Thanks for the good feedback, Nate!
Yum! This is so good! The additions of the egg to the topping and the wine to the filling take it to a whole other level of deliciousness. Yet another great recipe. Thank you.
Hi Nancy! Thank you so much for the review. I am happy you enjoyed this recipe.
We cooked the chicken Parmigiano from your recipe and… Oh my goodness it was so delicious the meat was very tasty and tender and juicy. We give you a # 10rating.The best recipe
I’m so glad you enjoyed it, Rosie!
Hello….I love your recipes, made a few, and your videos,make it looks so easy …I’ve made shepherd’s pie many times before but never with a recipe but you’re a recipe looks so delicious I’m making it tonight… Wanted to know though can I make this with ground turkey also
Hi Gail! Thank you, I’m happy you’ve been enjoying my recipes and videos. This recipe would work with turkey if that is what you prefer. I hope you love this recipe. Let us know how it works out for you.
natasha I have tried quite a few websights for different recipes and I have tried a few of yours and just love it I tell my friends about you all the time and you are so informative with your instructions keep going with them
Aaaw, thank you for your nice words, Nancy. I appreciate it!
Wow, not only the first time that I have made shepherds pie, but first time ever eating. This turned out fantastic and family thought this was delicious! Highly recommend this recipe.
Love it, thank you for the awesome review! We appreciate you sharing your experience making this recipe, Phillip.
Could I substitute the tomato paste for ketchup? (I am out of tomato paste)
Hi Mrs. Cooper, I haven’t tested that substitution, if you happen to test that, I’d love to know how you like that.
Hi Natasha!
I made your Shepherd Pie for a friend who seriously injured her ankle/foot and has been wheelchair bound for months. She is a fabulous cook and it’s a little intimidating, to say the least, to provide a meal for an exceptional cook. She LOVED it! Thanks for your great recipes. I LOVE them, too!
P.S. Your videos are fun to watch and make me laugh!
That is a sweet gesture, Pat and I’m glad your friend liked it! Hoping for her fast recovery and thank you for this review!
Looking for a Shepherd’s Pie for St. Patty’s Day this week. This one looks delicious! Can’t wait to try it.
And….watched the video a second time to find the shark! That might keep your cookies safe 🙂
I hope you love it, Mary!
Made this tonight! It was delicious! The red wine took it over the top.
Great to hear that you enjoyed it, Amanda!
Natasha
I just made your Cottage Pie, Absolutely amazing. I followed just as you make it. Soooo delicious. Cant wait to serve it to guests. I love your show and your family. I have telling so many people to check out your recipes.
Isn’t it so hearty and delicious?! I’m so glad you enjoyed it, Michelle!
This came out absolutely delicious! I did not use corn sub with green beans and mushrooms! My husband’ couldn’t stop eating it! Thank you!
So glad to hear that it was a huge hit!
I’m not a huge fan of cheese. Would it be ok to reduce or omit the parmesan?
It adds great flavor to the potatoes but I think it would be ok.
I made this tonight. I used mushrooms, roasted carrots and kernel corn as the veggies. It was ridiculously good.
Hi Nancy, that’s awesome feedback. Thank you for sharing that with us!
Whenever I need a recipe I look on your website first because chances are you will have the best version. Easy delicious and I love the videos. Can’t wait to try this one for dinner. I’m sure it will be a hit. Keep up the great blog. Definitely my favorite site!
Aww, thank you, Janis. That is very kind. I appreciate the review. I will definitely keep em’ coming! 🙂
I’m a firm believer of the phrase “the way to a man”s heart is through his stomach.” I made this tonight with no substitutions. He had THREE helpings of it!! He said I could make this quite frequently if I so desired. 😊
Love it! So great to hear that he enjoyed this recipe a lot. Thank you for sharing that with us.
Read all of the reviews, was super excited. Here’s the thing, it’s very, very bland. Make sure you taste a lot as you make it-needs seasoning help.
Hi Amy, yes, great tip! I haven’t had anyone say that it was underseasoned and this one has been pretty popular. Did you possibly miss seasoning in any of the steps as listed? Also, definitely be sure to season to taste as stated in step 5.
It’s not bland at all. I’ve made it as written, and it’s spot on, she does mention to check the seasonings before you add it to the baking dish, maybe 🤔 you forgot to
My husband saw the picture of this recipe on your website and wanted to try it. Sampling the meat during cooking it, I knew it would be fantastic. This Shepherd’s Pie was incredible, so much so my hubs had 2.5 helpings. Our youngest son also ate it and said “this is incredible, there is something extra in this dish” and asked for the recipe. 5 stars given on this comfort food!! We will definitely fix this dish again.
That’s awesome feedback, thank you so much for the wonderful review!
Hi Natasha, I made this tonight for dinner, it was delicious!! My husband couldn’t stop eating it!! I love your recipes!!
That’s wonderful, Dolores! I’m happy to know that your hubby enjoyed this recipe a lot.
Going to be honest to the fact that this recipe was completely a success! I doubled it for an amount of 8 family members and it was gone in the morning and packed in lunches for work. Natasha you have not posted a bad recipe!
Thanks so much for the awesome review, Jordan. I hope you’ll love all the recipes that you will try!
I was just wondering if the wine was necessary?? I love all of your recipes by the way! I just dont normally keep wine in the house so I didnt know if I could substitute it with something else or leave it out altogether…?
Hi April, in most cases, yes it is necessary and a big part of the recipe as it really enhances the flavor. Most of the alcohol in the wine gets cooked out but it adds great flavor. If you wanted to substitute, you could deglaze the pan with beef broth instead.
Hi Natasha, I love all your and the flavours are delicious, recipes, not like other ones that never turn out the way the pic displays or the flavours. This is soooo yummy:)
Thank you for that wonderful compliment, Isabelle! I’m so glad you enjoyed it!
If you’ve been searching recipes for a great Shepherd’s/Cottage Pie you can stop now. This is it.
The Worcestershire and wine at the end of each bite is fantastic.
The egg and parmesan in the potatoes just works with this dish.
Excellent job again, Natasha.
Aww, thank you so much for this thoughtful review, Kyle! I’m so glad you enjoyed it!
Hi Natasha,
Can I use soy sauce as a sub for the worcestershire sauce?
Hi Tamar, I think soy sauce will work but if you can find Worcestershire sauce it will be better.
This was excellent. Made it last night for dinner….wow. Pure comfort food for a cold night. I have made so many of your recipes and have never had a failure. Thank You for sharing. Hugs from Canada
That’s just awesome! Thank you for sharing your wonderful review, Linda!
Hi Natashia. Just made your Shepherd’s Pie recipe and it’s a hit. I had never heard of putting egg in potatoes before but, it was O.K. I was afraid it would scramble when it hit the hot potatoes. You really are teaching an old dog new tricks. Thank You for another wonderful recipe. Hugs from Canada
Hello Linda, good to hear that the recipe was a hit! Thank you for the review and for sharing that with us.
Made this last month. Fantastic. Hubby and I both loved it. We are both in our 70’s and love trying new recipes. This is a new comfort food for us. We love all your recipes we have tried. Making it again tonight. Thank you for sharing.
That’s just awesome! Thank you for sharing your wonderful review, Mary!
First time made it, easy and so good! Rich and flavorful, the whole family loved it! Will sure make again.
That’s just awesome! Thank you for sharing your wonderful review, ZJ!
I made this with ground venison, which is what I had on hand. My husband is a meat and potatoes kind of guy, so to have those two things combined was amazing. And while this recipe was a bit multistep, it was worth it and delicious! Your recipes never fail 🙂
Hello Marina, good to know that the ingredients that you have on hand, worked well. I hope you’ll love all the recipes that you will try!
Dear Natasha, I follow you and all your amazing recipes from Malta !!!!
Today I cooked Sheperd’s Pie, and I must say my family really loved it !!
Super delicious !!!
Thanks for all the goodness you dedicate to all us followers xxx
Thank you so much for sharing that with m! I’m so glad you’re enjoying my recipes!
Made this over the holidays for the family. It turned out great. My son especially liked it and there wasn’t much left I’m afraid. Growing teenager…lol..
Thanks again for the really good recipes.
Great to hear that it turned out great! Thank you for the review.
I’m going to try this recipe for the first time this weekend. Have you ever tried using both lamb and beef 50/50. Maybe this way the lamb won’t be so overpowering.
Hi Carol, I haven’t tried that yet but I imagine that will be fine. If you try that, please share with us how it turns out.
Made this last night and my family flew right through it! Was super delicious and I wouldnt change a thing. Another winner from Natasha! You never disappoint. I’ve made sooooo many of your recipes. Gonna have to double this one up next time I make it for my hungry crowd.
That is the best when the family loves what we moms make. That’s so great! & it sounds like you found a new family favorite!
I have made shepherds pie before and it came out good but this recipe was amazing and is now my go to when making it. My fussy grandkids loved it.
That’s so great! It sounds like you have a new favorite, Kenny!
I have never made or eaten Shepherds Pie. We have been married 34 yrs and I have not tried to make it. Thank you for making cooking exciting and fun again! I was in a real rut and needed some new things to try that don’t require special ingredients. Again thank you Natasha❤️
Regina🌻
I’m so happy you have this recipe a try, Regina! Thank you so much for sharing that with me.
We made this Cottage Pie last night, but my kids and wife hate frozen peas and carrots, so I sauteed French green beans in the same pan I had used for the beef. My grandmother was from Ireland and when she made Shepherd Pie, she layered lamb, fried cabbage, and mashed potatoes, so I constucted my pie this way, with the beef on the botton, the sauteed French green beans in the middle, and the mashed potatoes of course topping it off, and it was incredible, so delicious with Natasha’s recipe for the sauce.
Oh my goodness that all sounds really wonderful! Thank you for sharing.
Thank you for a great recipe. It turned out fantastic, definitely a keeper.
I’m so happy you enjoyed that. Thank you for sharing that with us, Randy!
I doubled the recipe and made two containers of the Shepherds Pie! It was delicious! I gave one container to a neighbor lady ! Will make this again ! It’s a keeper recipe!
Oh how awesome!! Thank you so much for the great review and for being an amazing neighbor.
OMG, you’re killing me right now with the carbs. The crusty potatoes on the top are the best part. I made this but used leftover turkey from TD. Forget the rest of the stuff, I just want to make an entire sheet pan of the mashed potato topping again!
Aren’t they so good and comforting?! I’m glad to hear you’re a fan of Shepherd’s Pie!
Made this last night. It’s a keeper! Added rosemary to the base. Used less salt overall and milk instead of cream in the potatoes. I couldn’t really taste the cheese so I might leave that out next time.
I’m so glad this is a keeper, Katie! That’s just awesome! Thank you for sharing your wonderful review!
Can this be made ahead and frozen or made a day ahead and put in refrigerator and baked off the next day?
Hi Dru, See the Make-ahead section below for tips on refrigerating or freezing the pie.
We are excited to try this out thankyou for this video! Found the shark the snowman cookie jar head! 🙂
My girls love watching your cooking show!
Haha good eye! I’m so glad your girls love our cooking show. Thank you for the encouraging feedback and Merry Christmas!
I love So many of your recipes and this one did not disappoint! So good! I used “Simply potatoes” and added the egg and park to them only because I’m lazy!!!! Delish! Thank you!!!!!
That’s awesome to know that it works with pre-made mashed potatoes. I love that shortcut!
I made your shepherds pie the other night for my family. They loved it! So did I. Love watching your videos and will definitely try more recipes
Thanks so much!
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
Wow!!! I didn’t change a thing and it was outstanding! My husband loved this dish and it isn’t difficult to make. You are quickly becoming my favorite chef Natasha! Last week we tried the orange cranberry bread which is amazing. Thanks for the great instructions!
Aww, that’s the best! Thank you so much for sharing that wonderful comment and compliment with me. I’m so glad this was a hit!
can i replace the cream with coconut milk? something that is dairy free? thanks
I haven’t tested any substitutions so I’m not sure what to recommend. If you experiment, let me know how you liked the recipe
I made this last night and it was a huge hit! Followed the recipe exactly as it was and the flavors were so rich and delicious!!
I’m so happy you enjoyed that. Thank you for sharing that with us, Cathleen!
I made this last night and it was delicious!! Followed it exactly! Thank you!
Thank you so much for sharing that with me, Cathleen!
I’ve made Shepherd’s – I mean Cottage Pie with my mom a few times before, but we never thought of adding red wine or cheese to the recipe. It definitely enhances the flavor, and I can’t wait to share it with her!
I’ve never tried it using lamb and, to be honest, I’m a little nervous after the first time I tried cooking lamb: my whole apartment was filled with a gamey smell. Is there any advice you can give me?
Hi Stephanie, I’m glad you enjoyed this recipe and yes, the red wine shouldn’t be skipped! Just follow the steps in the recipe and I’m sure it will be a success.
I have tried several recipes for Shepard’s/ Cottage pie because it’s one of my husband’s favorite meals, and I have to say this is by far the most flavorful. The mix of red wine and beef broth takes the flavor over the top! I no longer need to look for another Shepard’s/ Cottage pie recipe! Thanks again for another great recipe!
Yay that’s awesome feedback, Linda. Thank you so much for the review!
I have just watched your video and will be making Cottage Pie (we raise beef cattle!) for our family Christmas dinner. I
will also make your roasted cauliflower and ceaser salad. What should I make for dessert?
Hi Janet, there are so many options that it’s hard to make a recommendation. Literally hundreds of options. Check out all of our Dessert recipes here.
I absolutely love every recipe I make of Natasha’s! This is definitely another one I will make again and again. Super tasty! And easy to make.
You’re so nice! Thank you!
Dear Natasha – the clue to what’s in a Shepherd’s pie is in the name. Shepherds herd sheep not cattle. Shepherd’s pie can only be made with lamb. If beef is used, it is cottage pie. Nice recipes – thank you
Love all your recipes & I’m excited to make this! I have all these ingredients in the fridge with grandmas mashed potatoes from last night! Will make it today. 😀What would you replace the flour with to make it gluten free? A Red Mill’s gluten free flour, corn starch or arrow root?
I haven’t tested this with the gluten-free option to advise. I looked through the comments, and I’m also not seeing anyone mention trying that substitute. If you happen to experiment, let me know how you liked the recipe.
I used Bob’s Red Mill 1 to 1 Gluten-free flour and the family loved it!! I’m the only one that eats GF in my family. Great Recipe!
That’s so great! Thank you so much for sharing that with me.
I don’t eat beef or lamb. Could I substitute ground turkey? Would I need to make any other changes?
Hi Kathy, I haven’t tried it with turkey, but that may work. I’d love to know how you like it if you test this out!
Can i have a clue as to were the shark is ?!?!
Great recipie!!
Where I am from, Yorkshire in England this would be cottage pie, made with beef, shepherds pie is with lamb. Your recipe is delicious, especially the potato topping!! Thank you
Thank you so much for sharing that with me, Carol! I appreciate the lovely feedback!
One of my pet peeves has always been to call it Shepherds Pie when it should be called Cottage Pie but Natasha does explain this in her video. Thank you, Natasha!!! Also, this recipe is excellent.
The best shepherds pie recipe ever!! So hearty & delicious! We couldn’t get enough!!
It truly is so delicious! Thank you for your lovely review, Jennifer!
I tried my best to find the shark in the video! Any hints? (Or was it you swimming across the kitchen while the pie was cooling…lol!)
Look at the section where I was cooling the pie down with my oven mitts (hint: background). We’re definitely having fun with this little shark. ha ha!
We love this delicious homemade shepherd’s pie recipe! Such a flavor-packed meal that makes for the ultimate comfort food!
This is always a hit! I’m so glad you love Shepherd’s pie also, Valentina!
I made this for dinner tonight and it was great! Thank you for recipies that work!
You’re welcome! I’m so happy you enjoyed it, Kierste!
Haven’t tried this recipe yet, but looks delicious! May try with ground lamb. Can you use canned mixed vegetables in place of the frozen ones?
Hi Tracy, I havne’t tried this with canned vegetables, but canned vegetables may work here. I haven’t tested that myself, if you experiment, let me know how you liked the recipe
Hi Tracy~ I haven’t made Natasha’s version (yet!), but the shepherd’s pie I make is very similar. I use a can of drained mixed vegetables in mine, layering over the meat mixture. Works out fine!
Hi, I was watching your shepards pie video. My mom and grand mother made shepards pie every Monday. Sundays always roast beef, with leftover roast, grind it up, make like yours, but no veggies, except onion. This is how I make shepards pie. When I first made for hubby, he said he didn’t want any. Just 5ry it..he loved it. Turns out his mom made with ground beef! Makes huge difference in flavor!
Thank you so much for sharing that with me, Shelagh! I hope you try my version soon!
I am a huge fan of yours so was nervous when you took on the famous Shepard’s pie. Please forgive me for intruding but you know how we Irish ( ok , it’s English) like to keep it real. Smart to use beef as a lot of people do not care for the taste of lamb. Originally developed by the shephard’s wife’s to send with him to the field so I doubt if they used wine.And peas and carrots were the only available vegetables.Chef Ramsey grates a carrot into the cooking beef in the pan and that’s good as it avoids crunchy carrots
As usual you came out with a winner. The way you treated the potatoes was super.
We would consider you real.
Thank you for this thoughtful feedback, Eileen! Thank you so much for sharing this with me.
I am so going to try this! Looks amazing, love all your recipes. I make shepherds pie, but have never used red wine, or parmesan cheese in my potatoes. Will sure try it now Merry Christmas to you and your family
I hope you love this recipe, Linda!
Hi Natasha 😀
Can I replace the red wine with more beef broth or will it not be as good?
Have a great holiday!!
Hi Tammy, please see the section in the recipe titled “Can I substitute the wine?”
I loved this recipe! It was just absolute comfort food taken to the next level! Delicious!
It’s such a treat! I hope you love it, Wilhelmina!
This is our favorite Shepherd’s Pie recipe. We rarely have leftovers!
That’s just awesome! Thank you for sharing your wonderful review!
One question for you Natasha. The filling is all cooked, the potatoes are all cooked, why do we need to bake it for half an hour instead of just browning the potatoes under the broiler?
Hi Barry, the flavors meld and marry in the oven and the results are tastier. It also ensures the potatoes and filling are heated evenly. If you just broiled, parts of the pie would not get heated through.
Thanks Natasha and a Very Merry Christmas to you and your family. 🎅🏻🎄