My classic Shepherd’s Pie recipe packs so much satisfying flavor, with a beefy, saucy filling baked under a golden, fluffy layer of mashed potatoes. It’s such a satisfying and crowd-pleasing dinner, and it’s easier to make than you might think – you can even use leftover mashed potatoes!
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Helpful Reader Review
“I made this recipe for my husband and I and we LOVED it!!!! Simple ingredients, so tasty, and the leftovers were even better. We definitely will be making this again…” – Christine ★★★★★
Shepherd’s Pie Video
This Shepherd’s Pie recipe is a stunning and welcoming dish for the holiday table, especially on St. Patrick’s Day! If you loved my Chicken Pot Pie, you’ll find this just as homey and comforting.
The Best Shepherd’s Pie Recipe
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 (also known as cottage pie) originated in England. It is a savory pie with ground meat (usually ground lamb or beef) in a vegetable gravy, 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.
Shepherd’s Pie Ingredients
Pantry staples make for the best Shepherd’s Pie, since it was made as a practical and budget-friendly dinner for the family. It’s also so versatile, so don’t miss my substitution suggestions.
- Mashed Potatoes – use 4 cups of leftover Creamy Mashed Potatoes or even Garlic Mashed Potatoes, or from scratch with russet potatoes, heavy cream, butter, Parmesan cheese, and egg.
- Ground Beef – we used lean beef, or you can substitute with ground lamb or mutton.
- Vegetables – we used a yellow onion, garlic, and a bag of frozen mixed veggies (carrots, peas, and corn). Feel free to substitute whatever leftover or frozen veggies you like.
- All-purpose flour – thickens the sauce, or you can use cornstarch for a low-carb, gluten-free Shepherd’s pie
- Red Wine – Use any dry red wine, such as Pinot Noir, Merlot, Cabernet, or Sauvignon (avoid cooking wine) for a rich flavor. Substitute with Chicken/Beef Stock
- Beef Broth – or sub with 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), check labels for GF
How to Make Mashed Potatoes for Shepherd’s Pie
If you have leftover mashed potatoes, use them – mixing in parmesan and egg. I love using Creamy Mashed Potatoes, Sour Cream Mashed Potatoes, or Garlic Mashed Potatoes. If you want to cook potatoes from scratch, follow these quick steps to make the best Parmesan mashed potatoes for Shepherd’s Pie.
- Boil the potato chunks until tender (be sure not to overcook!), and then drain and mash with a potato masher immediately.
- Add warm cream and salt, and mash. Finally, add the parmesan cheese and egg. Set aside.
How to Make Shepherd’s Pie
Once the mashed potatoes are made, it’s easy to cook up the ground meat mixture before baking the whole dish in the oven.
- Sauté Beef over medium heat, and then season with salt and pepper.
- Add Aromatics – add onions and sauté 3 minutes until softened, then add garlic and stir another minute. Add flour and stir for a minute. Note: If you’re using cornstarch, you’ll add it to the beef broth before stirring it into the sauce.
- 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 then season with more salt and pepper to taste. Cover and simmer 10 minutes until the sauce is slightly thickened.
- Assemble Shepherd’s Pie – Transfer the Meat Sauce into a pie dish or casserole. Top with scoops of potatoes, and then spread potatoes evenly over the filling. An ice cream scoop makes this easy. Drizzle with melted butter.
- Bake at 400˚F for about 30 minutes or until potatoes start to turn golden.
Pro Tip:
Shepherd’s pie tastes great the next day, which makes it perfect for making ahead of time over holidays and busy weekends. Simply cool the casserole, cover, and refrigerate within 2 hours.
What to Serve with Shepherd’s Pie
Shepherd’s Pie can be the main course for a weekend dinner or a side dish for holiday meals. 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
Shepherd’s Pie is the ultimate comfort food and a great way to feed a crowd of hungry family and friends. Take a dish to a friend or store leftovers in the freezer for a ready-to-eat dinner. You’ll love this classic recipe for being a filling, crowd-pleasing favorite!
Shepherd’s Pie Recipe
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, or cornstarch*
- 1/2 cup dry red wine**, such as Pinot Noir, Merlot, Cabernet, Sauvignon, or use beef broth
- 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:
- Boil – Place chopped potatoes in a large saucepan, cover with cold water, and bring to a boil. Cook until potatoes are tender (12-15 minutes); don’t overcook potatoes. Drain and mash potatoes in the same pot.
- 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 Shepherd's Pie
- Sauté Beef – 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 the meat is just cooked through and no longer pink (5 minutes).
- Add aromatics – add onion and sauté for 3 minutes to soften, then add minced garlic and stir another minute. Sprinkle with 2 Tbsp flour and stir for 1 minute. You’ll see a film form at the bottom of your pan (*see notes if using cornstarch)
- Pour in wine, scraping the bottom to deglaze the pan for a minute. Add beef broth, 1 Tbsp tomato paste, and 1 Tbsp Worcestershire.
- 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 the heat to a simmer, cover, and cook 10 minutes until the sauce is slightly thickened.
- Assemble – Transfer meat and veggie mixture to a deep pie dish, or 11×7 or 9×9 casserole dish. 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. Drizzle 2 Tbsp melted butter over the top.
- Bake – 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.
Notes
- Make ahead – assemble the pie, cool, and cover within 2 hours. Refrigerate or freeze for 4 days or until ready to bake.
- To Refrigerate: Cool leftovers at room temperature. Cover and refrigerate within 2 hours. Chill for up to 4 days.
- 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 until 165°F.
Nutrition Per Serving
Filed Under
More Easy Casserole Recipes
Casseroles like Shepherd’s Pie are a great way to serve dinner all in one pan. Here are some more family-favorite casserols to add to your weekly rotation:
- Chicken Casserole (Chicken Gloria)
- Baked Ziti
- Chicken Orzo Bake
- Lasagna Recipe
- Baked Feta Pasta
- Chicken Tetrazzini
- Baked Make and Cheese
- Meatballs Parmesan Casserole
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.
Would people know the difference if you use Lamb instead of Ground Beef?
Hi Harry, it’s possible, but this recipe works well with lamb! I had several readers leave comments on this recipe regarding lamb. I hope this helps.
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. 🎅🏻🎄