This easy shepherd’s pie recipe is the ultimate comfort food! With a rich, savory ground beef and veggie filling tucked beneath a buttery, golden mashed potato crust, it’s so hearty and satisfying.
Shepherd’s pie has been a favorite in our house for over 30 years! We love making it because it’s a whole meal in one dish — protein, veggies, and potatoes, all in one scoop. Growing up in Texas, we ate plenty of hearty meals, but this is the casserole my mom would make when we needed a little extra comfort. It’s become a go-to dinner in our family now, especially on chilly nights when everyone just needs a little extra warmth and love at the dinner table. Busy mom tip: Save time and use a container of store-bought mashed potatoes if you’re in a rush!
Why You’ll Love This Shepherd’s Pie Recipe
- So Flavorful: A hearty beef and veggie filling meets buttery mashed potatoes for an unbeatable combo!
- Family Favorite: Even the pickiest eaters at our table don’t pick around the veggies here.
- Hearty and Filling: Packed with protein and veggies, no one is leaving hungry!
- Budget-Friendly: Made with simple, everyday ingredients that won’t break the bank.
- Make Ahead: Assemble it up to 2 days in advance, or freeze it for an easy meal later!
Looking for more easy ground beef dinner ideas? Try our ground beef stroganoff, easy beef and noodles, and smothered salisbury steaks!
Key Ingredients
Below you will find helpful notes for key ingredients used to make this recipe for shepherd’s pie. Scroll down to the recipe card below for the full ingredient list and exact amounts!
- Ground Meat: Shepherd’s Pie is traditionally made with ground lamb, however we prefer to use ground beef. You can also use ground turkey!
- Onion: A white or yellow onion both work well.
- Brown Gravy Mix: If you don’t have a packet on hand, you can substitute 2 tablespoons cornstarch and 1 tablespoon beef bouillon instead!
- Vegetables: We keep it traditional and easy with a package of frozen peas and carrots, but any finely chopped vegetables will do.
- Mashed Potatoes: Use heavy cream and butter to make the very best mashed potatoes! If you’re in a pinch, store-bought ready made mashed potatoes work too.
How to Make Shepherd’s Pie
Hearty, easy, and crowd-pleasing – this recipe checks all the right boxes. Below is a quick recipe overview, but please scroll down to the recipe card for full instructions.
- Cook the Beef: Cook the ground beef and season with onion and garlic powder. If you have a lot of grease, we recommend removing any excess so your final dish doesn’t wind up greasy.
- Finish the Filling: Stir in the gravy mix, broth, and Worcestershire sauce. Once simmering, stir often and keep cooking until it thickens. Then stir in the veggies.
- Assemble: Spread the filling into a baking dish and spread the mashed potatoes on top. We like to really press down on the potatoes around the edges. This helps to create a seal, so the filling doesn’t bubble up as it bakes!
- Bake: Bake until the potatoes are golden brown. We also recommend broiling for just a minute or two to get a nice crispy top!
Cook’s Tips & Variations
- More Veggies: You can add diced mushrooms or corn kernels to the filling. For a low carb option, try mashed cauliflower on top in place of the potatoes.
- Let it Rest: It’s important to allow the casserole to rest for a few minutes after baking, before slicing and serving. This will allow the filling and mashed potatoes to thicken up slightly!
- Use a Skillet: You can use an oven-proof skillet instead of a casserole dish. Follow all of the steps until number 4. Instead, add the potatoes on top of the meat mixture in the skillet, then bake as directed!
- Add Cheese: You can mix shredded cheddar or parmesan cheese into the mashed potatoes or sprinkle them over the top before baking.
Make Ahead Options
- Fridge: This is a wonderful make ahead dish! Assemble the pie but don’t bake it. Instead, cover it tightly with foil and refrigerate it for up to 48 hours. When you’re ready to serve, let it rest on the counter for 30 minutes and then bake as directed.
- Freezer: Assemble the pie but don’t bake it. Instead, cover it tightly with a layer plastic wrap and then a layer of foil. Freeze for up to 3 months. When ready to serve, remove the plastic wrap, but keep the foil covering on top. Bake directly from frozen, adding 15 to 20 minutes to the cook time, removing the foil half way through.
Yield: 4 large servings
Easy Shepherd’s Pie
This easy Shepherd's Pie recipe combines a rich and savory ground beef and veggie filling with a buttery, golden mashed potato crust on top! Perfect comfort food for any day of the week.
Ingredients
- 1.5 lbs ground meat, such as beef, lamb, or turkey
- 1 medium onion, finely diced
- 1 teaspoon garlic powder
- 1 (.87 oz) package brown gravy mix
- 1 cup beef broth
- 10 oz frozen peas and carrots
- 2 tablespoons Worcestershire sauce
- 4 cups mashed potatoes
Instructions
- Preheat the oven to 375°F. Coat a baking dish with non-stick spray and set aside. We like to use a 7×11 or 9×9 baking dish for a thicker shepherd’s pie.
- Cook the ground beef in a large skillet over medium-high heat for 2 minutes, breaking it up with a spatula or wooden spoon as it cooks. Add the onion and garlic powder, continuing to cook 5 to 6 more minutes. If there is a lot of grease from the ground beef use a spoon and scoop out the excess grease.
- Stir in the package of gravy mix, beef broth, and Worcestershire sauce. Bring to a simmer, stirring often, and cook until the gravy begins to thicken, about 3 to 5 minutes. Then remove from the heat and stir in the peas and carrots.
- Transfer the meat mixture to the prepared baking dish and spread in an even layer. Top with mashed potatoes, spreading them on top into an even layer with a rubber spatula. Press down on the mashed potatoes, around the edges, to create a seal to prevent the mixture from bubbling up.
- Bake for 30 to 35 minutes, until hot and the top has lightly browned. Let rest for 10 minutes, then serve! To get a little crisp edge on the mashed potatoes, you can broil it for the last few minutes if desired.
Notes
- Mashed Potatoes: Purchase already prepared mashed potatoes at the grocery store to speed up recipe even more.
- Store: Cover casserole dish tightly or transfer any leftovers to an air-tight container. Store in the fridge for up to 5 days.
- Reheat: Reheat portions in the microwave or warm the whole dish in the oven at 350°F until heated through
Nutrition
Serving: 1 serving, Calories: 730kcal, Carbohydrates: 67g, Protein: 38g, Fat: 35g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 15g, Trans Fat: 2g, Cholesterol: 121mg, Sodium: 568mg, Potassium: 1405mg, Fiber: 7g, Sugar: 4g, Vitamin A: 6745IU, Vitamin C: 60mg, Calcium: 86mg, Iron: 5mg
I’ve never been a huge fan of Shepherds Pie but my family loves it. I can’t believe I actually really like it! It has so much flavor. This recipe is a definite keeper.
Super easy to make too.
Shepherd’s Pie is made with lamb meat; Cottage Pie is made with beef.
Hi Susan, actually if you look up the history you will see that the names are interchangeable, however yes in the UK shepherd’s pie is commonly made with lamb meat. In the US, where we are based, it’s commonly made with ground beef and called Shepherd’s Pie. No matter what you call it, it’s delicious! 🙂
Do you prepare the mushroom gravy according to the package and add the Worcester sauce, or just the powder with Worcester? I would like to try this with ground turkey meat.
Hi Emily! You do not prepare it according to the package. You just add the dry packages of gravy straight to the pot! Let us know how it turns out when you make it! 🙂
Ladies! This looks incredible! Thank you so much for sharing!