Best Shepherd’s Pie Recipe

4.34 from 6 votes

A one pot dinner, this Shepherd's Pie is the ultimate comfort casserole.

Prep Time25

Cook Time30

Total Time55

Course: Dinner

Cuisine: American, irish, one pot

Servings: servings

Author: Kellie

Cost: $10

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 13x9 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.

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.