When it comes to pure comfort food, nothing beats a bubbling, golden-topped shepherd’s pie. I remember cold evenings when the scent of savory meat and creamy mashed potatoes filled the kitchen—it always meant something special was coming out of the oven.
This recipe, perfected over years of home cooking, delivers a deeply rich meat filling and a topping of fluffy mashed potatoes blended with butter, garlic, and parmesan. It’s the one my family asks for every time. Simple ingredients, full flavor, and warm memories in every bite.
Table of Contents
Shepherd’s Pie vs. Cottage Pie: What’s the Difference?
While many use the terms interchangeably, the key difference is in the meat. Shepherd’s pie is traditionally made with ground lamb, while cottage pie uses ground beef. Both versions are delicious, and this recipe works perfectly with either. In most home kitchens today, “shepherd’s pie” has become the common name no matter the meat used.
Ingredients Needed
For the Meat Filling
• Olive oil, 2 tablespoons
• Yellow onion, 1 cup finely chopped
• Ground beef or ground lamb, 1 pound (90 percent lean preferred)
• Dried parsley leaves, 2 teaspoons
• Dried rosemary leaves, 1 teaspoon
• Dried thyme leaves, 1 teaspoon
• Salt, 1/2 teaspoon
• Ground black pepper, 1/2 teaspoon
• Worcestershire sauce, 1 tablespoon
• Garlic cloves, 2, minced
• All-purpose flour, 2 tablespoons
• Tomato paste, 2 tablespoons
• Beef broth, 1 cup
• Frozen peas and carrots, 1 cup
• Frozen corn kernels, 1/2 cup
For the Potato Topping
• Russet potatoes, 1 and 1/2 to 2 pounds (about 2 large), peeled and cut into 1-inch cubes
• Unsalted butter, 8 tablespoons (1 stick)
• Half and half, 1/3 cup
• Garlic powder, 1/2 teaspoon
• Salt, 1/2 teaspoon
• Ground black pepper, 1/4 teaspoon
• Parmesan cheese, 1/4 cup grated
Each ingredient serves a purpose, bringing texture, depth, and heartiness to the dish.
How to Make Shepherd’s Pie
1. Sauté the onions
Pour olive oil into a large skillet and set it over medium-high heat. Once the oil is hot, add chopped onions. Cook for about 5 minutes, stirring occasionally, until they begin to soften and turn translucent.
2. Brown the meat
Add ground beef or ground lamb to the skillet. Use a wooden spoon to break it apart as it cooks. Sprinkle in the parsley, rosemary, thyme, salt, and pepper. Stir everything together and cook for 6 to 8 minutes until the meat is fully browned.
3. Add flavor layers
Stir in the Worcestershire sauce and minced garlic. Let it cook for about 1 minute so the garlic releases its aroma.
4. Thicken the base
Add tomato paste and flour to the skillet. Stir until fully combined and no streaks of tomato paste remain. This step is key for building a thick, flavorful filling.
5. Simmer the filling
Pour in the beef broth, then add the frozen peas and carrots along with the corn. Stir well, bring the mixture to a boil, then reduce the heat to a gentle simmer. Cook for 5 minutes while stirring occasionally. The sauce should begin to thicken.
6. Set aside and preheat the oven
Turn off the heat and let the filling rest. Preheat your oven to 400 degrees Fahrenheit.
7. Boil the potatoes
Place peeled and cubed potatoes in a large pot. Cover them with cold water. Bring the water to a boil, then lower the heat to maintain a steady simmer. Cook for 10 to 15 minutes until the potatoes are fork-tender.
8. Drain and dry the potatoes
Drain the cooked potatoes using a colander. Return them to the hot pot and let them sit for about a minute so any extra moisture evaporates.
9. Make the mash
Add the butter, half and half, garlic powder, salt, and pepper to the hot potatoes. Mash until smooth and creamy. Stir in the grated parmesan until it melts and blends into the mixture.
10. Assemble the pie
Spoon the meat filling into a 9×9 or 7×11 inch baking dish. Spread it evenly. Carefully add the mashed potatoes on top and spread them out with a spoon or spatula. Smooth the surface.
11. Prepare to bake
If the dish is filled to the top, place it on a rimmed baking sheet to catch any drips during baking.
12. Bake and rest
Bake uncovered for 25 to 30 minutes until the top turns golden and the edges bubble. Let the shepherd’s pie rest for 15 minutes before serving to help the layers set.
Pro-Tips for a Perfect Pie, Every Time
Avoid a watery pie
Let the cooked meat filling cool for at least 10 to 15 minutes before adding the mashed potatoes. This short pause helps the gravy firm up and keeps the topping from sinking into the meat.
Get a crispy, golden top
Before baking, use the back of a fork to gently drag lines or squiggles across the surface of the mashed potatoes. These textured ridges brown beautifully in the oven and add a subtle crunch.
For the fluffiest mash
Use a potato ricer or a hand masher for the smoothest texture. Avoid overmixing once the parmesan is added so the potatoes stay light instead of sticky.
Catch the drips
Place your baking dish on a foil-lined, rimmed baking sheet before it goes into the oven. This keeps your oven clean in case any filling bubbles over.
What to Serve with Shepherd’s Pie
Shepherd’s pie is hearty on its own, but a few simple sides can round out the meal beautifully.
• Roasted broccoli adds a crisp, slightly charred flavor that balances the creamy texture of the pie
• Green beans with a touch of garlic or lemon bring freshness to the plate
• A simple green salad with a light vinaigrette cuts through the richness and adds a refreshing crunch
• Glazed carrots add a hint of sweetness that pairs perfectly with the savory filling
• Warm slices of Irish soda bread or crusty baguette help soak up every bit of gravy
These sides are easy to prepare and turn your dinner into a complete and satisfying meal.
If you love cozy comfort dinners, try my Best Meatball Recipe for another family favorite.
Make-Ahead and Freezing Instructions
To Make Ahead (Refrigerate)
Assemble the entire shepherd’s pie and allow it to cool completely at room temperature. Cover it tightly with foil or plastic wrap and place it in the fridge for up to three days. When ready to bake, let the dish sit out for about 20 to 30 minutes so it can warm slightly. You may need to add an extra 10 to 15 minutes to the baking time.
To Freeze (Unbaked)
Prepare the shepherd’s pie in a freezer-safe dish. Once it has fully cooled, cover it tightly with plastic wrap followed by a layer of foil. Store in the freezer for up to three months. When baking from frozen, keep the foil on and bake at 375 degrees Fahrenheit for one hour. Then remove the foil and bake for an additional 15 to 20 minutes until the top is golden and the center is heated through.
Easy Recipe Variations
Low-Carb Shepherd’s Pie
Swap out the russet potatoes for an equal amount of steamed cauliflower. Mash it with butter, half and half, and parmesan cheese just like you would with the traditional topping. This version keeps all the flavor with fewer carbs.
Vegetarian Shepherd’s Pie
Replace the ground meat with two cups of cooked brown lentils or finely chopped mushrooms. Use vegetable broth instead of beef broth for a fully meatless and flavorful filling.
Switch Up the Veggies
Feel free to customize the filling by using your favorite frozen vegetable mix. You can also add chopped green beans or diced zucchini for extra texture and variety. Keep the total veggie amount around one and a half cups for best results.
Conclusion
This shepherd’s pie recipe brings together everything you want in a cozy, satisfying meal. The savory meat filling is rich and flavorful, and the mashed potato topping bakes into a golden, cheesy crust that steals the show. Whether you’re cooking for a quiet night in or feeding a crowd, this dish delivers every time.
If you tried this recipe, let us know how it turned out. Leave a comment and a star rating below. Your feedback helps others and builds our cooking community.
Share your pie on Pinterest or Facebook and tag us so we can see your creations. What tweaks did you make? Did you go with lamb or beef? Tell us in the comments.
Shepherd’s Pie Recipe
Ingredients
Meat Filling
- 2 tablespoons olive oil
- 1 cup yellow onion, finely chopped
- 1 pound ground beef or ground lamb (90% lean preferred)
- 2 teaspoons dried parsley leaves
- 1 teaspoon dried rosemary leaves
- 1 teaspoon dried thyme leaves
- 0.5 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 tablespoon Worcestershire sauce Use a halal alternative if avoiding alcohol
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 cup frozen peas and carrots
- 0.5 cup frozen corn kernels
Potato Topping
- 2 pounds russet potatoes, peeled and cubed
- 8 tablespoons unsalted butter
- 0.33 cup half and half
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.25 cup parmesan cheese, grated
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add chopped onions and sauté for 5 minutes until softened.
- Add the ground beef or lamb and cook, breaking it up with a spoon, until browned. Add parsley, rosemary, thyme, salt, and pepper.
- Stir in Worcestershire sauce and minced garlic. Cook for 1 minute.
- Add tomato paste and flour. Stir until evenly combined.
- Pour in beef broth, peas and carrots, and corn. Simmer for 5 minutes until thickened. Set aside.
- Preheat oven to 400°F (200°C).
- Boil potatoes in salted water for 10–15 minutes until fork-tender. Drain and return to pot.
- Add butter, half and half, garlic powder, salt, and pepper. Mash until smooth. Stir in grated parmesan.
- Spread meat filling in a baking dish. Top with mashed potatoes and smooth the surface.
- Bake uncovered for 25–30 minutes until golden on top and bubbling at the edges. Rest 15 minutes before serving.
Notes
• Calories: 400 kcal
• Carbohydrates: 13 g
• Protein: 19 g
• Fat: 30 g
• Saturated Fat: 15 g
• Cholesterol: 97 mg
• Sodium: 751 mg
• Potassium: 483 mg
• Fiber: 2 g
• Sugar: 2 g
• Vitamin A: 2860 IU
• Vitamin C: 7.9 mg
• Calcium: 99 mg
• Iron: 2.7 mg
FAQs
What’s the difference between a shepherd’s pie and a cottage pie?
The key difference lies in the meat. Shepherd’s pie is traditionally made with ground lamb, while cottage pie uses ground beef. That said, the terms are often used interchangeably today, especially in the U.S.
What gives shepherd’s pie the best flavor?
Flavor comes from layering ingredients like sautéed onions, garlic, Worcestershire sauce, tomato paste, and herbs. Letting the filling simmer helps everything blend together into a deep, savory base. Using beef broth and a touch of parmesan in the mash also adds richness.
What vegetables go well in shepherd’s pie?
Classic options include peas, carrots, and corn. You can also add green beans, mushrooms, or diced zucchini. Frozen mixed vegetables work great for convenience and balance.
How to thicken a shepherd’s pie?
Add all-purpose flour when cooking the meat and tomato paste. This thickens the filling as it simmers. If the mixture still seems thin, let it simmer longer or cool slightly before assembling.
What goes well with shepherd’s pie?
Roasted vegetables like broccoli or green beans, a fresh green salad, and warm bread such as Irish soda bread all pair well. These sides help lighten the richness of the pie and round out the meal.
Why do you put shepherd’s pie in the oven?
Baking allows the mashed potato topping to brown and crisp while the filling bubbles underneath. It also helps the flavors settle and meld together for the perfect texture and taste.