Shepherd’s Pie
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This Shepherd’s Pie is a hearty and simple dinner made with ground beef and veggies in a flavorful broth topped with fluffy garlic mashed potatoes and a sprinkle of cheese. Classic comfort food for cold weather months or to celebrate St. Patrick’s Day.
This traditional St. Patrick’s Day dish is just lovely. Hearty, comforting, and simple. The savory thyme and Worcestershire flavors blend so well with the meat and vegetables all topped with a garlic mashed potato. This Shepherd’s Pie recipe had me going back for seconds!
Shepherd’s Pie
Traditional Shepherd’s Pie is a meat pie made with ground lamb and vegetables all topped with a potato crust. Technically this recipe is “Cottage Pie” since it is made with beef, which is easier to find in my grocery store. Both variations are equally delicious and make a great casserole.
Classic Shepherd’s Pie is not topped with cheese, but I prefer cheese with just about everything, especially my potatoes. Feel free to change up the cheese or leave it out altogether.
I first posted this Shepherd’s Pie recipe back in 2012, so it was nice to get a chance to re-do the photos. This is definitely a great cold weather month meal. But if you just need a tasty ground beef dinner, this works for that too!
Looking for more ground beef dinner ideas? My Easy Skillet Lasagna, Cheap Korean Beef, or Slow Cooker Meatloaf are a few of our favorites!
Shepherd’s Pie
This Shepherd's Pie is a hearty and simple dinner made with ground beef and veggies in a flavorful broth topped with fluffy garlic mashed potatoes and a sprinkle of cheese.
Ingredients
Meat Filling:
- 1 lb ground beef
- 1 cup carrots, sliced/diced
- 1/2 white onion, chopped (about 1 cup)
- 2 garlic cloves, minced
- 1 tsp dried thyme
- 2 Tbsp Worcestershire sauce
- 1 cup beef broth
- 1 Tbsp cornstarch
- 1 cup frozen peas
- salt and pepper, to taste
Potato Crust:
- 3-4 large russet potatoes, peeled and diced (about 2 lbs or 3-4 cups, diced)
- 1 tsp salt (for boiling water)
- 1/4 cup milk
- 2 Tbsp butter
- 2-3 garlic cloves, minced
- salt and pepper, to taste
- 1/2 cup shredded cheddar cheese
Instructions
Potato Crust:
- Preheat oven to 425 degrees Fahrenheit.
- Place potatoes in a large pot covered with water. Add 1 teaspoon of salt. Boil, uncovered, for 15-20 minutes until fork tender. (Cook time will depend on the size of the diced potatoes.)
- Drain the water. Mash the potatoes. (I prefer to use a potato ricer.) Add milk, butter, garlic, salt and pepper to taste. Set aside. (Keep warm.)
Meat Filling:
- While potatoes are boiling, brown beef with carrots and onion in a large skillet, breaking up the meat with a spoon. Drain fat and return meat mixture to pan.
- Add the garlic, thyme, and Worcestershire sauce to the skillet of meat. Stir and cook for 1 minute. Whisk the beef broth and cornstarch together. Add to skillet. Simmer 3-5 minutes until liquid reduces and thickens slightly.
- Add peas to the meat mixture, stir, and remove from heat. Pour meat mixture into a square baking dish if not using and oven safe skillet. (I used a 2 1/2 QT casserole dish.)
- Top the meat mixture with the mashed potatoes; optional: drag a fork over the top to make small peaks/fancy design. Add cheese before baking for a crispier crust, or 5-10 minutes before the casserole is finished for a softer, melted cheese.
- Bake at 425 degrees Fahrenheit for 25-30 minutes or until the liquid is bubbly and the top is browned.
Nutrition Information:
Yield: 4Amount Per Serving: Unsaturated Fat: 0g
*Originally published February 25, 2012. New photos added 8/20/18.
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Welcome!
Hi, I’m Amber! I am a culinary graduate and dessert lover! This is where I share my favorite sweet and savory recipes alongside my knowledge and skills as a culinary graduate. I hope you find something you like!
6 Comments on “Shepherd’s Pie”
Hullo Amber, my comment is not directed at your lovely cooking, but to all great cooks out there,— why is there not one who tells us the difference between “ground” and “minced”. Shepherds Pie has no comparison at all with Cottage Pie which is made with mince meat from the butcher. and lots of vegies in it from the Cottage Garden,, thus the name,, yes, a truly delicious pie,, BUT Shepherds Pie is made with already cooked meat -Roast Lamb left over pieces that are
“ground” — as my German Grandma did with her mincer screwed to her kitchen table,, as us kids (in the war years,, 1940’s). helped her turn the handle as she fed that meat in to grind it,, then mixed it with Tomato Sauce and q dash of Worcestershire Sauce, topped it with mash potato, flicked little points up on it to make it look so deliciously browned,, as it came out of her big wood fired stove..
No vegies in it, but served with boiled vegies beside.. please do try it, and you will taste the difference with the flavour of that Roast Lamb and the texture is amazing,, not anything like Cottage Pie,, why are so many cooks not describing it more helpfully ,,, ??? have fun ,, regards,,,,, Mation
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i’m making this tonight! it’s my first ever shepherd’s pie. it smelled amazing while cooking it, now it’s in the oven and i can’t wait to have it! YUMMO!
Great! This one is full of flavor, no doubt about it! 🙂
Yeah, there are so many versions! I have made a simpler version with beef, green beans, cream of mushroom soup, & instant mashed potatoes, but don’t tell anyone. I would look like a bad chef! 🙂 I really do like it this way though. My friend made hers similar to this one time when she had us over for dinner & I remember asking how she made it, so some of this dish was inspired from her version as well.
My husband loves shepherds pie and I make it once a year. My layering from bottom up consists of: ground beef, can green beans, can tomato soup, mashed potatoes, topped with cheddar cheese. I have never tried your version. It sounds better than mine!