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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!
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!
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.
- 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
- 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
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.)
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.
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*Originally published February 25, 2012. New photos added 8/20/18.