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Shepherd’s Pie Recipe

This classic Shepherd’s Pie, also known as Cottage Pie when made with beef, is a comforting dish featuring a hearty meat filling topped with creamy, cheesy mashed potatoes. Perfect for chilly evenings, this recipe is sure to become a family favorite!
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American
Servings 5
Calories 403 kcal

Ingredients
  

Meat Filling:

  • 2 tbsp Olive oil
  • 1 cup chopped Yellow onion
  • 1 lb. 90% Lean ground beef or ground lamb
  • 2 tsp Dried parsley leaves
  • 1 tsp Dried rosemary leaves
  • 1 tsp Dried thyme leaves
  • ½ tsp Salt
  • ½ tsp Ground black pepper
  • 1 tbsp Worcestershire sauce
  • 2 Garlic cloves minced
  • 2 tbsp All-purpose flour
  • 2 tbsp Tomato paste
  • 1 cup Beef broth
  • 1 cup frozen Mixed peas & carrots*
  • ½ cup frozen Corn kernels

Potato Topping:

  • 1½ - 2 lb. Russet potatoes about 2 large potatoes, peeled and cut into 1-inch cubes
  • 8 tbsp Unsalted butter 1 stick
  • ⅓ cup Half & half
  • ½ tsp Garlic powder
  • ½ tsp Salt
  • ¼ tsp Ground black pepper
  • ¼ cup Parmesan cheese

Instructions
 

Make the Meat Filling:

  • In a large skillet, heat the olive oil over medium-high heat for 2 minutes. Add the chopped onions and cook for 5 minutes, stirring occasionally.
  • Add the ground beef (or lamb) to the skillet. Break it apart with a wooden spoon and stir in the parsley, rosemary, thyme, salt, and pepper. Cook for 6-8 minutes until the meat is browned, stirring occasionally.
    This image shows chopped onions sautéing in a skillet with ground beef (or lamb) being cooked until browned, mixed with herbs and seasoning.
  • Stir in the Worcestershire sauce and minced garlic. Cook for 1 additional minute.
  • Add the flour and tomato paste, stirring until well combined and no clumps of tomato paste remain.
  • Pour in the beef broth, then add the frozen peas and carrots and frozen corn. Bring the mixture to a boil, then reduce to a simmer for 5 minutes, stirring occasionally. Set aside.
    This image shows beef broth being added to the meat mixture, followed by frozen peas, carrots, and corn simmering together in the skillet.

Preheat the Oven:

  • Preheat your oven to 400°F (200°C).

Make the Potato Topping:

  • Place the cubed potatoes in a large pot and cover them with water. Bring to a boil, then reduce to a simmer. Cook until the potatoes are fork-tender, about 10-15 minutes.
  • Drain the potatoes in a colander, then return them to the hot pot. Let them sit for 1 minute to evaporate any remaining liquid.
  • Add the butter, half & half, garlic powder, salt, and pepper. Mash the potatoes until smooth and well mixed.
  • Stir in the parmesan cheese until fully combined.

Assemble the Casserole:

  • Pour the meat mixture into a 9x9-inch (or 7x11-inch) baking dish, spreading it into an even layer.
    This image shows the meat filling being evenly spread into a baking dish, followed by a layer of mashed potatoes being smoothed over the top.
  • Spoon the mashed potatoes on top of the meat mixture, spreading them evenly over the surface.
  • If the baking dish looks very full, place it on a rimmed baking sheet to catch any overflow.

Bake:

  • Bake uncovered for 25-30 minutes until the top is golden and bubbly. Allow the Shepherd's Pie to cool for 15 minutes before serving.

Notes

  • *If frozen mixed peas and carrots aren’t available, you can use ½ cup frozen peas and ½ cup frozen sliced carrots.
  • Ensure you start preheating the oven after you make the meat mixture (in step 1).