This Shepherd’s Pie is pure comfort food that is easy enough for a weeknight meal! Whether you call it Shepherd’s Pie, Cottage Pie, or just “delicious,” you’ve hit the nail right on the head. Enjoy ground beef, veggies, and mashed potatoes cooked together for the ultimate soothing meal.
Why is it Called Shepherd’s Pie?
Shepherd’s Pie originated (or became popularized) in Northern England, Scotland, and Ireland. It was traditionally made with lamb by, wait for it….shepherds.
A variation on Shepherd’s Pie originated called Cottage Pie which used ground beef, but at this point in modern society, we tend to use the terms interchangeably. For this recipe, I call it Shepherd’s Pie and use ground beef, but you can swap out the ground beef for lamb, ground turkey, or imitation meat if you’d like to. Make it your own!
Why I Love This Recipe for Shepherd’s Pie
Listen, it may not look like much. It’s hard to make casseroles look like gourmet meals, and haven’t we all heard of the saying “never judge a book by its cover”? Go ahead and roll your eyes, I know you want to.
But anyways, despite its sort of rough appearance, Shepherd’s Pie is an absolute classic. It’s one of those meals that my family starts to crave like clockwork as the weather cools off. It’s hearty, full of healthy veggies, and is baked with everyone’s favorite – mashed potatoes – on top. What more could we ask for?
Keep in mind that this is your recipe too, so feel free to change things up. Don’t like peas and carrots? No problem – just replace them with whatever veggies you like. Don’t have Yukon gold potatoes? Just use what you have on hand – then tell me about the changes you’ve made in the comments. I’d love to try some of your ideas out on my family!
Ingredients to Make This Casserole
I’ve split this recipe up into two main components: Beef and Veggies, and Potatoes.
Beef and Veggies
- Lean Ground Beef
- Frozen peas and carrots
- Onion and garlic
- Beef broth
- Additional Ingredients: flour, tomato paste, paprika, salt, and pepper.
- Yukon gold potatoes (you can use whatever kind you have on hand)
- Cream cheese
- Shredded Irish cheddar cheese (or regular)
Step-By-Step Instructions to Make Shepherd’s Pie
Step 1: Preheat and Prep
Preheat your oven to 400 degrees F and lightly grease a 1 ½ quart baking dish and set it aside.
Step 2: Prepare Potatoes
Scrub your potatoes and peel them if that’s your preference. Cut them into small cubes, and boil them in a large pot of salted water until they’re tender. Drain them well, and then add in the butter, cream, cheese, and milk. Mash them to your desired consistency!
Step 3: Make the Beef and Veggies
While the potatoes are boiling, brown the ground beef in a skillet with the onion and garlic. Drain any excess great, and then sprinkle in the flour and stir to combine. Stir in the tomato paste and paprika, and then slowly stir in the beef broth.
Add in the frozen peas and carrots to simmer, then taste for salt and pepper and add accordingly. Let the mixture simmer for 3-5 minutes, or until it’s thickened, and then pour it into the prepared baking dish.
Step 4: Add Mashed Potatoes
Spread the mashed potatoes over the top of the beef and veggies and then sprinkle the top of the casserole with shredded cheese.
Step 5: Bake
Bake the dish for 15 minutes, or until it’s slightly browned. I suggest placing the baking dish on a baking sheet while it’s cooking to catch any spills that could bubble over while baking. Finally, enjoy!
The ground lamb was traditionally cooked with Guinness for an extra boost of flavor, but I leave it out of this recipe. If you try it, let me know what you think!
Although there are already veggies in the pie itself, I think the best side for Shepherd’s Pie is a roasted or glazed veggie. Since the casserole is so rich (most of the time we don’t even eat it with a side!), you don’t need much on the side to round out your meal. I suggest carrots, brussels sprouts, or green beans!
You can definitely reheat your Shepherd’s Pie, just keep in mind that the original crispiness of the top may not remain. I’d recommend sprinkling a little bit more cheddar on top before reheating it, but that’s just me. 🙂
Hungry for More?
And here are a few more related PIE recipes I think you’ll love!
- How to Blind Bake Pie Crust
- All Butter Pie Crust
- Chicken Pot Pie with Crumble Topping
- Hashbrown Sausage Breakfast Pie
- Traditional Pumpkin Pie
Don’t forget to leave a star rating and review down below so I know how you liked this recipe!
- BEEF AND VEGGIES:
- 1 pound lean ground beef
- 1 small onion chopped
- 2 cloves garlic minced
- 1/4 cup all purpose flour
- 1 tablespoon tomato paste
- 3/4 teaspoon paprika
- 1 1/2 cups beef broth
- 1 12 oz bag frozen peas and carrots
- salt and pepper to taste
- 1 pound Yukon gold potatoes or whatever kind you have
- 1 tablespoon butter
- 1 oz cream cheese softened
- 1/2 cup milk
- 1 cup shredded Irish cheddar cheese or regular cheddar cheese
- Preheat oven to 400 degrees F. Lightly grease a 1 1/2 quart baking dish and set aside.
- POTATOES: Scrub your potatoes and peel if desired. Cut into small cubes. In a large pot of salted water boil the potatoes until tender. Drain well. Add in the butter, cream cheese and milk. Mash to desired consistency.
- BEEF AND VEGGIES: While the potatoes are boiling brown the ground beef with the onion and garlic. Drain any excess grease. Sprinkle in the flour and stir to combine. Add in the tomato paste and paprika. Stir well to combine. Slowly stir in the beef broth. Add in the frozen peas and carrots. Taste for salt and pepper and add accordingly. Simmer for 3-5 minutes or until thickened. Pour into prepared baking dish. Spread the mashed potatoes over the top of the beef and veggies. Sprinkle with shredded cheese.
- Bake for 15 minutes or until lightly browned. (Place on a baking sheet to catch any spills while baking)