Shepherd’s Pie
Classic Shepherd’s Pie is a long-time favorite in my kitchen—a simple, no-fuss meal that always satisfies. With roots in Irish cuisine, this dish of ground beef and vegetables tucked under a layer of buttery mashed potatoes and melty cheddar cheese is the kind of comfort food that never goes out of style.
Growing up, I could always tell when Shepherd’s Pie was on the menu. It was one of those meals that filled the house with a delicious aroma long before dinnertime. Although we may be far from the rolling green hills of Ireland, dishes like this keep that heritage alive.
Of course, traditional Shepherd’s Pie is made with lamb, but like many home cooks in the South, we’ve always used ground beef in its place. That swap technically makes this recipe a Cottage Pie, but no matter the name, it’s still the same hearty, stick-to-your-ribs supper that’s been passed down for generations.
Just like my Chicken Pot Pie, this is the kind of meal that feels like home with simple ingredients and familiar flavors that practically beg you to have a second helping.
Recipe Snapshot
Cuisine: Irish
Cooking Method: Oven/Stovetop
Total Time: 1 Hour 20 Minutes
Servings: 6
Primary Ingredient(s): Ground Beef, Potatoes
Skill Level: Easy
What You’ll Like About This Recipe
- Made with simple, everyday ingredients you probably already have on hand.
- A hearty, all-in-one meal with meat, vegetables, and potatoes in every bite.
- A nod to tradition with a family-friendly twist using ground beef.
You’ll also find this recipe in my cookbook!
You can see this recipe on page 183 of my cookbook, My Southern Table! Get your signed copy today.
Ingredient Notes
This post contains affiliate links. Lana’s Cooking is reader-supported and earns a tiny commission at no extra cost to you when you shop from our links.
- Potatoes – Use Russets for nice fluffy mashed potatoes or Yukon Golds for a smoother, creamier texture.
- Ground Beef – I like an 80/20 mix for maximum flavor. You can choose a lower fat option if you prefer.
- Onion – Either a yellow or white onion is perfectly fine. You just want that lovely aromatic quality it gives the filling.
- Corn and Green Peas – Use whatever you have on hand. Fresh, frozen, or canned are all good.
- Worcestershire Sauce – Worcestershire and beef are a classic matchup for rich, savory flavor.
- Thyme – Thyme is a nice complement to the beef and vegetables. Use fresh if you have it or dried if you don’t.
- Beef Broth – Provides the moisture that the filling needs.
- Milk or Half-and-Half – It’s optional, but I always use it for the most flavorful mashed potatoes.
- Sharp Cheddar Cheese – Melts beautifully on top for a pretty finish and that extra zing of flavor.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How I Make Shepherd’s Pie
Making Shepherd’s Pie is so easy! Follow these step-by-step instructions, and you’ll be enjoying your own homemade Shepherd’s Pie in no time!
- Peel and chop potatoes. Boil the potatoes in salted water for about 20 minutes while you prep the rest of the dish.
- Melt the butter in a large skillet.
- Sauté the onions in the melted butter. Continue to sauté until they are lightly golden brown. Remove the onions and set aside.
- Brown the ground beef in the skillet.
- Drain the excess fat and then return the ground beef to the pan.
- Add the cooked onions, corn, and peas to the pan. Add the Worcestershire sauce, thyme, salt and pepper.
- Stir everything together and add the beef broth. Let that mixture simmer for about 10 minutes.
- Preheat the oven to 400 degrees.
- Drain the potatoes and add the remaining butter, salt, and pepper (and milk or half-and-half) to the potatoes. Mash well.
- Place the beef mixture in a baking dish or leave it in the cast-iron skillet. Top the ground beef mixture with the mashed potatoes. Bake in a preheated oven for 15 minutes.
- Top the potatoes with the shredded cheese.
- Bake for an additional 10 minutes to melt the cheese.
- Garnish with chives or some fresh parsley, and serve hot!
Recipe Tips
- Mash the potatoes while they’re hot, and don’t overwork them, or they’ll develop a gluey texture.
- If the filling looks too dry while simmering, add a splash more beef broth to keep it moist.
- If you let the dish rest for 15 to 20 minutes before serving, the layers hold together better.
Recipe Variations
- For a strictly traditional Shepherd’s Pie, use ground lamb instead of beef.
- Try white cheddar, Gruyère, or even a mix of cheeses for a different flavor.
- Carrots, mushrooms, or diced bell peppers are good additions to the filling.
- Substitute Guinness for the beef broth in the recipe.
How to Serve Shepherd’s Pie
Shepherd’s Pie is a complete meal on its own, but a few simple sides can make it even better. Here are a few ideas:
Menu 1:
- Brown Irish Soda Bread – A rustic, hearty bread that pairs well with the savory filling.
- Simple Tossed Green Salad – Crisp greens with a light vinaigrette add a fresh contrast.
Menu 2:
- Homemade Buttermilk Biscuits – Soft and buttery, a perfect addition to the meal.
- Classic Wedge Salad – Crisp iceberg lettuce with a creamy dressing adds a fresh contrast.
How to Make (or Prep) Ahead
To make in advance: Up to two days ahead of time, prepare the mashed potatoes and cook the beef and vegetable mixture. Store them separately in the fridge. When ready to bake, bring the filling to room temperature and warm the potatoes slightly before assembling and baking the pie.
To make the entire dish ahead of time: Assemble the pie in a freezer-safe baking dish, wrap well, and freeze for up to three months. To cook, thaw in the refrigerator overnight, then bring to room temperature for 30-40 minutes before baking.
Storing Leftovers
Store the leftovers covered in the fridge for 2-3 days, or freeze in appropriate containers for 2-3 months.
Questions About Shepherd’s Pie
A runny filling results from using too much liquid or not simmering it long enough to cook out some of the moisture.
Well, technically, it’s done before you ever put it in the oven because both the filling and topping are already cooked through. The oven time is mostly to melt the cheese and add some golden brown color to the top.
Yes, of course. You can also use ground chicken, turkey, or pork, but keep in mind that leaner meats may need a little extra seasoning or moisture. And there will also be folks lining up to tell you that what you have cooked is mostly definitely not Shepherd’s Pie 😉.
Questions? I’m happy to help!
If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!
Thanks so much for stopping by!
Recipe
Want to save this recipe?
Enter your email below and get it sent straight to your inbox.
Shepherd’s Pie
Ingredients
- 2 pounds potatoes
- 6 tablespoons butter divided
- 1 onion chopped
- 1 ¼ pounds ground beef
- 1 cup fresh or frozen corn kernels
- 1 cup fresh or frozen green peas
- 1 teaspoon Worcestershire sauce
- ½ teaspoon thyme
- Salt and pepper to taste
- ½ cup beef broth
- ¼ cup milk or half-and-half optional
- 1 cup sharp cheddar cheese grated
Instructions
- Peel the potatoes and cut them into chunks. Boil in salted water until tender (about 20 minutes).2 pounds potatoes
- While the potatoes are cooking, melt 2 tablespoons butter in a large frying pan or cast iron skillet.
- Over medium high heat, saute the onions in the butter until tender and beginning to take on a little brown color. Remove the onions to a plate and hold until later.1 onion
- Add the ground beef to the pan and cook until no pink color remains.1 ¼ pounds ground beef
- Drain the excess fat and return the ground beef to the pan.
- Add the onions back to the pan along with the corn, peas, Worcestershire sauce, thyme, salt and pepper. Stir together and add the beef broth.1 cup fresh or frozen corn kernels, 1 cup fresh or frozen green peas, 1 teaspoon Worcestershire sauce, ½ teaspoon thyme, Salt and pepper to taste, ½ cup beef broth
- Reduce the heat and cook, uncovered, for about 10 minutes adding more beef broth if necessary to keep the mixture just moist.
- Preheat the oven to 400 degrees.
- While the beef mixture is simmering, drain the potatoes and mash with the remaining 4 tablespoons butter, salt and pepper. Add the milk or half-and-half if desired.¼ cup milk or half-and-half
- Place the beef mixture in a baking dish or leave it in the cast iron skillet if you used one. Spread the mashed potatoes on top. Place the skillet or baking dish in the preheated oven and cook for 15-20 minutes.
- Remove from the oven and distribute the grated cheese over the mashed potatoes.1 cup sharp cheddar cheese
- Return the pan to the oven and cook for an additional 10 minutes or until the cheese is melted and beginning to bubble.
- Garnish with chives or parsley.
Notes
- To make in advance: Prepare the mashed potatoes and cook the beef and vegetable mixture. Store them separately in the fridge for up to 2 days. Bring the filling to room temperature and warm the potatoes slightly before assembling and baking the pie.
- To make the entire dish ahead of time: Assemble the pie in a freezer-safe baking dish, wrap well, and freeze for up to three months. Thaw in the refrigerator overnight, then bring to room temperature for 30-40 minutes before baking.
- Store the leftovers covered in the fridge for 2-3 days, or freeze in appropriate containers for 2-3 months.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on May 2, 2011. It has been updated with new photos and additional information.
Hi Lana, I grew up in England and, yes, I was taught the difference between shepherds and cottage pies. As you noted things may be called one thing ‘Here’ it may be called another ‘There.’ To me the folks with remarks, should be thankful for your kindness in sharing your great recipes with us. So, I do appreciate you sharing so many great recipes with me. I learn with every recipe I try. Thank You. Pattie in Mississippi.
Hi Pattie and thank you for your very kind comment. If we could all just be a little kinder and more tolerant of each other, it would make such a world of difference.
Peas & Corn? Each to their own but try a finely diced carrot & sauté with the onion. It imbues a subtle sweetness.
Best. Oaul
To each their own indeed.
It has been cold & rainy, so I craved comfort food. I made your Shepherd’s Pie…… AHHHHHHHHHH.
Cozy warm comfort & just right.
Miss P
This was easy and delicious!
Delish! Added a carrot, couple stalks of celery and some mushrooms. Thanks for sharing!
This recipe looks so yummy and simple. I will be making this for the hubby tomorrow! Thank you :)
You poor woman and all of this correction! I wish I had seen this in January just so I could add to the mix as I plan on using VENISON for the meat. Love the site and your recipes.
I think it’s cool that you have so many readers in the UK.
I get my English pie terminology from my own expert – Hungry Jenny (based in the UK – Google her). I noticed that she’s okay with putting beef in her Shepherd’s pie.
And considering what chicken fingers and fish sticks are made of, I tend not to want to think about what goes into things like lady fingers and shepherd’s pie anyway.
Cheers!
Thanks, Dan! I did google Hungry Jenny and can’t wait to spend some time looking through her recipes. Everything sounds so delicious. Just FYI – I didn’t allow all of the corrective comments to go through onto the blog as some just weren’t constructive. I’m as fallible as anyone but, geez…give me a break y’all. Different regions use different terminology. Let’s just all agree to disagree on this one, ‘kay?
Thanks to everyone who has so kindly, and some not so kindly, pointed out that in the U.K. this is called cottage pie rather than shepherd’s pie. I understand the difference in the two recipes. However, in the time and place where I grew up we always called this recipe “shepherd’s pie.” So, I’m going to continue using that title. You can stop sending in your corrections now :-)
Hi,
It’s a cottage pie, shepherd’s pie is made from ground lamb or mutton meat..
Ok…I just finished dinner and my stomach is now growling and my mouth watering over this dish! Right up my alley…especially in the cast iron! Even thought it is hot here in CA I think I need to make this pronto!
Beautiful shepard’s pie Lana! Isn’t Elise’s site great? I had the opportunity to meet her and hear her speak earlier this year. Such an awesome lady!
Yes, her site is awesome! I could spend hours just browsing through her recipes.
What a great-looking cottage pie! I love how the cheese you put on it.
Thanks, Memoria. I like the little extra something that the cheese on top adds to the recipe, too.
I am so happy I found your blog. Shepherds Pie has always been a favorite of my mom and I will make it for her!
Great! I hope your mom enjoys it.
Classic or not, as a kid it was simply hamburger pie! You have now done to me what that TV show did to you…will be hunting for my recipe soon. I don’t recall including veggies in our, it was hamburger, onion, garlic and tomato soup covered with mashed potatoes and cheese. Something I could always count on my kids eating but I loved it too. Yum.
That’s what my mother-in-law calls it – hamburger pie. Whatever you call it, it’s darned good :-)
Actually it isn’t “classic” sheppard’s pie, as noted on food gawker. Shepard’s pie is made with lamb, this is cottage pie.
I find cottage pie has too many black-flies, bits of 1950’s vinyl furniture and mesh screen bits to be enjoyable.
I don’t even know what to say to that, Dan.
Oh my !!! It looks so tasty :)
That looks amazing, Lana! I think I might just make this tonight. It’s chilly and – surprise! – rainy here in Seattle. This sounds like the antidote to drizzly weather.
Yes. Just perfect for a rainy spring day!
nice version of the pie, always like the humble appearance of this type of casserole… there are so many similar versions, from railroad or hobo pie to ones from other countries (remembering from research on it earlier)…. hey, bought my second 10# bag of vidalias yesterday, this one from Toombs county…
Toombs is right in the heart of Vidalia production. Those lovely sweet onions are just so good!
Gawsh, I could really go for some of this today. Talk about comfort food!
Wish you were just a little closer. I’d run some right over to you.
I haven’t had Shepards Pie in years either but this looks like a great meal. I really must make one again sometime soon!
It’s really a whole meal in itself. Just add a salad and some bread. Or not :-)
love this! I bet many young people don’t know how to make this
I think you’re absolutely right, Alison. I really enjoy making childhood classics that remind people of the food they grew up with. Makes both me and them happy.
Lana my son Curt loves this one… he will go nuts when I let him see this… great recipe cant wait for him to see it!
You’ll just have to make one for him, Claudia! I know you’ll put a special Italian twist on it :-)
Always a classic!
It is, isn’t it? And very easy, too.
Oh, I adore shepherd’s pie, and this is such a wonderful take on the traditional dish, Lana. Summer seems to have arrived way too early where I live, and I’m already missing precisely this sort of fall/winter/spring casserole.
Sometimes I even want comfort food even in summer. I’ve been known to make a pot of chili in July :-)
One of my all-time favorite comfort foods!
Definitely comfort food, isn’t it?
Shepherds pie is one of my favorite comfort meals, thanks to my grandmother. She always made a large dish of it, using ground lamb, whenever we would visit. This looks wonderful, Lana!
It is so good with lamb, but it’s just so expensive right now. I think that may be because of the problems they’ve had in New Zealand over the last few months.
This sounds great! I recently got some Himalayan pink salt and organic peppercorns and I’ll have to try them out in this recipe. Thanks for sharing!
I love that this is in cast-iron. Gotta try this.
I thought it worked out great and I only had to dirty one pan. Pretty cool.
Love Shepard’s Pie and add dill to mine! Now this will be in MY head until I make it:@)
Uh oh! You’ll just have to make one now :-)