Today, we’re diving into a classic recipe that’s sure to bring warmth and comfort to your table – Shepherd’s Pie. This hearty and delicious dish is a beloved favorite in many households, combining the richness of meat and vegetables with the smoothness of mashed potatoes. So, tie on your apron, and let’s make a feast for you and your loved ones!

Shepherd’s Pie Ingredients:

Russet Potatoes (can use Bob Evan’s Pre Made – check Recipe Card)
Heavy Cream
Salt
Black Pepper
Parmesan Cheese
Egg
Butter
Parsley
Olive Oil
Ground Beef
Yellow Onion
Minced Garlic
Flour
Beef Broth
Tomato Paste
Worcestershire sauce
Frozen Vegetables (peas, carrots, corn)
Shredded Cheese, optional
*Scroll to Printable Recipe Card below for detailed amounts!

How to Make Shepherd’s Pie

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hours 15 minutes
Serving Size: 8

Prepare the Potatoes:
- Place the cut potatoes in a large pot and cover with cold water. Bring to a boil and cook until the potatoes are tender (about 15-20 minutes).
- Drain the potatoes and return them to the pot. Add the warm heavy whipping cream and sea salt.
- Mash the potatoes until smooth, then fold
Make the Pie Filling:
- In a large skillet, heat the olive oil over medium-high heat. Add the ground beef, salt and pepper. Cook until browned, breaking the meat into small pieces.
- Add the chopped onion and minced garlic to the skillet. Cook until the onions are soft and translucent.
- Sprinkle the all-purpose flour over the meat and cook for 2 minutes, stirring continuously.
- Add the beef broth to the pan and scrape the bottom of the skillet to loosen any browned bits.
- Stir in the tomato paste and Worcestershire sauce. Bring to a simmer and cook until slightly thickened (about 5 minutes).
- Stir in the frozen vegetables and cook for another 5 minutes, or until the vegetables are heated through. Adjust seasoning with more salt and pepper, if needed.
Assemble the Pie:
- Preheat your oven to 375°F.
- Transfer the meat and vegetable mixture to a 9×13 inch baking dish.
- Spread the mashed potato mixture evenly over the top of the meat filling.
- Brush the top of the mashed potatoes with melted butter.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the edges are bubbling.
- Optional: Sprinkle on 1 cup of shredded cheddar cheese about 10 minutes into baking
Garnish and Serve:
- Let the Shepherd’s Pie cool for a few minutes before serving.
- Garnish with chopped parsley or chives.

Storage and Reheating Instructions

How to Store Shepherd’s Pie:

Store it in an airtight container in the fridge for up to 3 days.

Helpful Tips & Substitutions

Can this be Frozen?

Absolutely! Shepherd’s Pie freezes beautifully. Just wrap it well in foil or plastic wrap, and it can be stored in the freezer for up to 2 months. Thaw in the fridge overnight before reheating.

Can this be Made Ahead of Time?

Yes, it’s a perfect make-ahead dish. You can prepare the pie, cover, and refrigerate it a day in advance. When you’re ready, just bake it according to the instructions.

Substitutions & Variations

Vegetarian? Use lentils or a meat substitute instead of ground beef.
Dairy-free? Opt for almond milk and dairy-free butter for the potatoes.
Spice it up by adding chili flakes to the meat mixture or a dash of paprika to the mashed potatoes.

Helpful Cooking Notes

To ensure even cooking, cut the potatoes into uniform sizes.
For creamier mashed potatoes, add more heavy cream or butter.
Feel free to add more vegetables to the meat mixture for a healthier twist.

Try Some of our Other Favorite Dinner Recipes

Shepherd’s Pie

Discover the secret to making the perfect Shepherd's Pie. This recipe is simple, enjoyable, and ideal for cooks of all levels.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 45

Total Time 1 15

Servings: 8

Course: Dinner

Calories: 418

Ingredients Method Notes

Ingredients

For the Mashed Potato Topping:

4 lbs Russet Potatoes peeled and cut into 1” thick pieces
1 cup Heavy Cream warmed
1 tsp Salt
1/4 cup Parmesan Cheese shredded
1 large Egg lightly beaten
4 Tbsps Butter melted
1 Tbsp Parsley chopped for garnish
** If you want a short cut, you can use 2 packages of the Family Size pack of refrigerated Bob Evan's mashed potatoes instead of making mashed potatoes from scratch. Just heat it for 5 minutes in the microwave and layer on like you normally would! (32 oz each, 64 oz total)

For the Pie Filling:

1 Tbsp Olive Oil
2 lbs Ground Beef lean
1 ½ tsp Salt or to taste
½ tsp Black Pepper or to taste
1 cup Yellow Onion chopped
1 Tbsp Minced Garlic
4 Tbsps Flour
3 cups Beef Broth
2 Tbsps Tomato Paste
2 Tbsps Worcestershire sauce
2 cups Frozen Vegetables peas, carrots, corn, green beans
1 cup Shredded Cheese Optional

Method

Prepare the Potatoes: Place the cut potatoes in a large pot and cover with cold water. Bring to a boil and cook until the potatoes are tender (about 15-20 minutes).
Drain the potatoes and return them to the pot. Add the warm heavy whipping cream and sea salt.
Mash the potatoes until smooth, then fold in the shredded parmesan cheese and lightly beaten egg. Set aside.
Make the Pie Filling: In a large skillet, heat the olive oil over medium-high heat. Add the ground beef, salt and pepper. Cook until browned, breaking the meat into small pieces.
Add the chopped onion and minced garlic to the skillet. Cook until the onions are soft and translucent.
Sprinkle the all-purpose flour over the meat and cook for 2 minutes, stirring continuously.
Add the beef broth to the pan and scrape the bottom of the skillet to loosen any browned bits.
Stir in the tomato paste and Worcestershire sauce. Bring to a simmer and cook until slightly thickened (about 5 minutes).
Stir in the frozen vegetables and cook for another 5 minutes, or until the vegetables are heated through. Adjust seasoning with more salt and pepper, if needed.
Assemble the Pie: Preheat your oven to 375°F.
Transfer the meat and vegetable mixture to a 9×13 inch baking dish.
Spread the mashed potato mixture evenly over the top of the meat filling.
Brush the top of the mashed potatoes with melted butter.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the edges are bubbling. (Optional: Sprinkle on 1 cup of shredded cheddar cheese about 10 minutes into baking)
Garnish and Serve: Let the Shepherd's Pie cool for a few minutes before serving.
Garnish with chopped parsley or chives.

Notes