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This Best Shepherd’s Pie Recipe is the ultimate comfort food casserole, savory ground beef (or ground lamb) and vegetables simmered in a rich, thick gravy and topped with creamy cheddar mashed potatoes. Ready in just 55 minutes, this easy, family-friendly dinner is perfect for weeknights, Sunday supper, or even St. Patrick’s Day.
What makes this version truly special? The sharp cheddar melts into the mashed potatoes, creating golden, slightly crisp edges while staying fluffy and creamy inside. It’s hearty, cozy, and guaranteed to be on repeat in your house.
Table of Contents
- Why This Is the Best Shepherd’s Pie Recipe
- Shepherd’s Pie vs Cottage Pie
- Ingredients For Shepherd’s Pie
- Flavor Boosters
- How To Make Shepherd’s Pie
- Shepherd’s Pie Variations
- Kellie’s Tips for Perfect Shepherd’s Pie
- What is Shepherd’s Pie?
- How to Store Leftovers
- Make Ahead Instructions
- How To Freeze Shepherd’s Pie
- What to Serve With Shepherd’s Pie
- More Casserole Recipes
- Best Shepherd’s Pie Recipe
I loved this recipe. Family loved it. I was surprised how easy it was to make the mashed potatoes look so pretty on top. Thanks for the easy to follow and yummy dinner!
– Lisalia
Why This Is the Best Shepherd’s Pie Recipe
There are a lot of Shepherd’s Pie recipes out there, here’s why this one stands out:
- Cheddar mashed potatoes for extra flavor and beautiful browning
- Thick, rich gravy that won’t turn watery
- Simple pantry ingredients – nothing complicated
- Freezer-friendly and make-ahead approved
- Tested multiple times for perfect texture and balance
I’ve tested this recipe dozens of times to get the gravy perfectly thick and savory, and the potatoes fluffy and buttery. The cheddar addition came after several tests and it makes all the difference.
St. Patrick’s Day is upon us. It’s almost here and that makes me want to eat hearty things filled with beer. And the Best Corned Beef and Cabbage. And then follow them up with something sweet, filled with booze, like Nutty Irishman Cupcakes with Bailey’s Buttercream Frosting. It’s one of the only times of year when it’s perfectly acceptable to put booze or beer or beef in all the things.
Whether it’s the ides of march or not, we love this traditional Shepherd’s Pie with Cheddar Potatoes anytime of year. It’s pure comfort food and in regular rotation because it’s super easy to make with ingredients we always have in the house. It’s as cozy to eat as our favorite Beef Stew and a great, simple dinner to recover from a day of pretending to be Irish.
Shepherd’s Pie vs Cottage Pie
Traditionally, Shepherd’s Pie is made with ground lamb. When made with ground beef, it’s technically called Cottage Pie.
In the U.S., the terms are often used interchangeably and since most people know it as “Shepherd’s Pie,” that’s what we’re calling it here. This recipe works beautifully with either beef or lamb.
Ingredients For Shepherd’s Pie
- Beef or Lamb – I use lean ground beef in an 80/20 blend but you can use any ground beef, ground lamb or ground turkey for this recipe.
- Vegetables – A blend of vegetables always leans towards yellow onion, carrots, frozen peas and sweet corn but this is a great recipe to use up whatever vegetables you have on hand. Green beans make a frequent appearance, as well.
- Potatoes – Yukon Gold potatoes are my first choice for the mashed potato topping. It’s a riff on the Best Mashed Potatoes recipe we use weekly. You can also use russet potatoes.
- Cheese – A sharp cheddar cheese or ale house cheddar cheese adds tremendous flavor to the mashed potato topping.
- Beef Stock – For the rich gravy, beef stock always is a winner. If you prefer to use beef broth, chicken stock, chicken broth or even vegetable stock, they are all great substitutes. To up the umami, add a splash of Worcestershire sauce.
- Seasonings – Simple seasoning like dried thyme, tomato paste, garlic powder, kosher salt and black pepper add the right amount of flavor.
For the full recipe instructions and ingredient list, see the recipe card below.
Flavor Boosters
If you want to elevate this from good to unforgettable:
- Deglaze the pan with ¼ cup red wine
- Add 1 teaspoon Worcestershire sauce to the ground beef for depth
- Use beef stock instead of broth
- Add a pinch of fresh rosemary
These small additions add serious savory flavor.
How To Make Shepherd’s Pie
This easy Shepherd’s Pie recipe comes together quickly. And if you want to make it even faster, you could use store bought mashed potatoes or leftover mashed potatoes.
If you do make the potatoes for this recipe from scratch, you can begin making them while you’re prepping the base of your Shepherds Pie.
- Brown the meat. Cook the ground beef (or lamb) over medium-high heat until deeply browned with crispy edges. You should hear a steady sizzle, not steaming. Drain excess grease, if needed.
- Cook the vegetables. Add onions and carrots and sauté until softened and fragrant, about 5 minutes. Stir in garlic just until aromatic, about 30 seconds.
- Thicken the filling. Stir in tomato paste and flour and cook until the paste darkens slightly. Add broth and simmer until the mixture thickens enough to coat the back of a spoon. If you drag a spoon across the pan and see the bottom briefly, it’s ready. Stir in peas last.
- Mash the potatoes. Boil potatoes until fork-tender but not falling apart. Drain well and let steam dry for a minute, then mash with butter and warm milk until smooth and fluffy. Fold in cheddar just until melted.
- Assemble and bake. Let the filling cool slightly, then spread potatoes on top and create ridges with a fork. Bake until bubbling at the edges and golden on top. Broil briefly for extra color if needed.
- Rest before serving. Let sit 10–15 minutes so the filling sets and slices hold their shape.
What makes this recipe so great is you can make it in advance and then just pop it in the oven when you’re ready to bake!
Shepherd’s Pie Variations
- Traditional Lamb Version – Swap ground beef for ground lamb to make an authentic shepherd’s pie.
- Turkey Shepherd’s Pie – Use ground turkey for a lighter option.
- Gluten-Free – Replace flour with 1 tablespoon cornstarch mixed with water.
- Dairy-Free – Use dairy-free butter, plant milk, and omit or replace cheddar.
- Sweet Potato Topping – Swap russets for mashed sweet potatoes for a slightly sweet twist.
Kellie’s Tips for Perfect Shepherd’s Pie
Instead of just repeating the recipe steps, here’s what really matters:
- Simmer until thick: The filling should coat the back of a spoon. If it looks thin, cook a few minutes longer.
- Cool slightly before topping: Let the filling rest 5 minutes before adding potatoes so they don’t sink.
- Create ridges: Use a fork to create texture on top, those peaks get golden and crispy.
- Broil at the end: 2–3 minutes under the broiler creates irresistible browning.
- Let it rest: Cool 10–15 minutes before serving so it slices cleanly.
What is Shepherd’s Pie?
Shepherd’s Pie is a meat pie baked with a topping of mashed potatoes. It’s classic comfort food that’s hearty and filling. Technically, an authentic Shepherd’s Pie recipe (also known as Shepards Pie) is made with ground lamb and is an Irish dish. Cottage Pie is made with ground beef and is an English dish.
But, growing up we always made out Shepherd’s Pie recipes with ground beef, vegetables and a homemade mashed potato recipe topped with cheese. This is just like the one I remember eating when I was young.
Using ground beef makes this recipe easy and accessible for everyone since ground beef is more readily available in grocery stores.
How to Store Leftovers
Transfer any leftover shepherd’s pie to an airtight container and refrigerate for up to 3 days.
Reheat in the microwave or in an oven safe container at 350˚F in the oven until heated through.
Make Ahead Instructions
You can prepare Shepherd’s Pie in advance:
- Assemble fully up to 2 days ahead
- Cover tightly and refrigerate
- Let sit at room temperature 20 minutes before baking
- Bake as directed
How To Freeze Shepherd’s Pie
To Freeze Baked:
- Cool completely
- Wrap tightly in foil
- Freeze up to 3 months
To Freeze Unbaked:
- Assemble fully
- Wrap tightly
- Freeze up to 3 months
To Reheat:
- Thaw overnight in refrigerator
- Bake at 350°F until heated through
You can also freeze in individual portions for easy meals.
What to Serve With Shepherd’s Pie
Because this is a crustless meat pie topped with mashed potatoes, it’s basically a one pot dinner. But if you want to round it out with some sides we love these.
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More Casserole Recipes
- Bacon Cheeseburger Tater Tot Casserole
- Easy Stuffed Cabbage Casserole
- Chicken Cordon Bleu Casserole
- Cheesy Chicken and Rice Casserole With Vegetables
- Easy Chicken Cordon Bleu Casserole
Best Shepherd’s Pie Recipe
Equipment
- 1 baking dish
Ingredients
- 7 yellow potatoes, peeled and cubed
- 4 tablespoons butter, room temperature
- 1 cup heavy cream
- 1 1/2 cup grated Cheddar
- 1 1/2 pounds lean ground beef, or ground lamb
- 1 vidalia onion, diced
- 1 cup chopped carrot
- 3 cloves garlic, minced
- 3 tablespoons tomato paste
- 1 tablespoon dried thyme
- 3 tablespoons cornstarch
- 3 cups Beef Stock
- 1 cup Sweet Peas
- 1 cup Sweet Corn
- 1 teaspoon garlic powder
- salt and pepper to taste
Instructions
- In a large pot, add the potatoes and fill with water just to cover. Season with kosher salt and bring the potatoes to a boil.
- Turn the heat down and simmer until tender, approximately 25-30 minutes. Drain and transfer to mixing bowl. Add the butter and cream. Using a hand mixer, beat the potatoes until creamy. Fold in 1 cup of cheese. Season with salt and pepper to taste. Set aside.
- Preheat oven to 425˚F.
- In a large skillet, brown the beef over med-high heat until completely cooked and no longer pink. Transfer to a bowl using a slotted spoon and drain off all but 2 tablespoons fat from the skillet.
- Return the skillet to the heat and add the onions. Cook until softened. Add the carrots and continue to cook until soft. Stir in the garlic and cook for one minute.
- Add the tomato pasted and cook until deep burgundy in color, approximately 2-3 minutes. Stir in the thyme and cornstarch continuing to cook for 1 minute longer.
- Stir in the beef stock, peas, corn and garlic powder. Add salt and pepper to taste. Allow the mixture to cook until slightly thickened and then transfer to a 13×9 inch baking dish.
- Spread the mashed potatoes in an even layer over the beef mixture and sprinkle with the remaining cheese.
- Bake for 25-30 minutes or until the top is golden brown and bubbling. (If you're top is not turning golden brown, broil for 2-3 minutes). Serve immediately.
Notes
- Shepherd’s Pie vs Cottage Pie: Traditional Shepherd’s Pie is made with lamb. This recipe uses ground beef, but you can substitute ground lamb for a classic version.
- Don’t Skip Thickening: Make sure the filling simmers until thick enough to coat the back of a spoon. If it’s too thin, the casserole may turn watery after baking.
- Cool Before Topping: Let the meat filling rest for 5 minutes before adding mashed potatoes. This helps keep the layers distinct.
- Best Potatoes to Use: Russet potatoes create the fluffiest mashed topping. Yukon Golds will give a creamier, denser texture.
- Extra Browning Tip: For a golden, slightly crispy top, broil for 2–3 minutes at the end of baking. Watch closely to prevent over-browning.
- Make Ahead: Assemble up to 2 days in advance and refrigerate. Let sit at room temperature for 20 minutes before baking.
- Freezing Instructions: Freeze baked or unbaked for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Flavor Boost: Add 1 teaspoon Worcestershire sauce or a splash of red wine for deeper savory flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yes, use equal amounts of ground lamb for a traditional version.
The gravy likely didn’t simmer long enough. It should be thick before assembling.
Russet potatoes create the fluffiest topping but I prefer buttery Yukon Gold potatoes.
Yes, up to 3 months, baked or unbaked.
Create ridges with a fork or use a piping bag to add the potato topping and broil for 2–3 minutes at the end.
This looks so good! Not exactly sure how to do the potatoes as pictured, but will give it a try!
Hi Judy! I used a piping bag with a large star tip.
I love your style of rolling out the cooking recipes without plumping it up with overly laden cooking jargon. You’re on a mission and it’s working.
Illustrating the nutrients with the recipe is an added plus.
Thank you, Roary! I’m glad you like it. 🙂
Hi Kellie,
This is not Shepherds Pie it is Cottage Pie. Shepherds Pie is made only with lamb not beef.
Love your recipes but please , please get the names right.
I’m aware of the difference and I talk about it in the article…….but in the US, a lot of people use beef since lamb is pricey. Cottage Pie is not a very well known dish for many people.
This was sooo delicious and soo simple!! Thanks for sharing!
Thank YOU!
I loved this recipe. Family loved it. I was surprised how easy it was to make the mashed potatoes look so pretty on top. Thanks for the easy to follow and yummy dinner!
Thank you so much!
Shepherds pie is one of my favorite comfort foods! mix it up this way and it is AMAZING!
This is perfect for the holiday. And considering it’s still frigid here, a great belly warmer. Love the flavors!
I love your dishes, they’re beautiful! Shepards Pie is one of my favorite winter comfort foods and I looove that you added alehouse to it!!
What a great looking dish! I LOVE Aldi and have been shopping there since I was a little kid. That alehouse cheddar sounds great…yum!
Oh my gosh, I want to shove the entire thing in my face. This is the best shepherd’s pie I’ve seen all day, and I’ve seen A LOT of shepherd’s pie today. This is just fabulous.