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
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!
Why comment on her recipe if you completely changed it?
I don’t get it?
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!