January 12, 2024
Review RecipeBest Shepherd’s Pie Recipe
This shepherd’s pie is a hearty baked dish, complete with layers of flavorful ground beef, vegetables, and home-style mashed potatoes.
Jump to Recipe
Table of Contents
- What Is Shepherd’s Pie?
- Ingredients In Shepherd’s Pie
- Shepherd’s Pie Substitutions And Additions
- How To Make This Shepherd’s Pie Recipe
- How To Serve This Recipe For Shepherd’s Pie
- How To Store This Cottage Pie Recipe
- Why We Love This Recipe
- Frequently Asked Questions
- More Favorites You’ll Love
- JUMP TO RECIPE
- Even More Recipes You’ll Love
This classic shepherd’s pie recipe is the ultimate savory comfort food! Perfectly seasoned ground beef and veggies are topped with creamy, homemade mashed potatoes before being baked in a casserole dish.
What Is Shepherd’s Pie?
Shepherd’s pie is a dish that features ground meat such as lamb or ground beef cooked in a gravy with vegetables and spices that is then topped with mashed potatoes and baked.
Why Is It Called Shepherd’s Pie?
Since traditional shepherd’s pie was made with lamb and originated in sheep country in the United Kingdom, it was named for the people who look after the sheep.
Is Shepherd’s Pie English or Irish?
Shepherd’s pie originated in Ireland, but it can be found as a popular dish across the United Kingdom, especially in Northern England and Scotland as well.
Ingredients In Shepherd’s Pie
This shepherd’s pie is a comforting dish with creamy mashed potato topping featuring butter and sour cream.
The savory filling combines ground beef, onions, garlic, and a medley of peas, carrots, and corn, all enriched with a flavorful gravy.
Aromatic herbs like rosemary, thyme, and a bay leaf add depth to the dish, resulting in a satisfying and delicious classic meal.
You’ll need:
For The Mashed Potato Topping:
- 2 pounds of potatoes, peeled and cut into big chunks
- 4 tablespoons of butter
- ¼ cup of sour cream
- ¼ to ½ cup of milk
- Salt and pepper to taste
For The Filling:
- 1 pound of ground beef
- 1 small onion, diced
- 2 cloves of garlic, minced
- 2 cups of frozen peas, carrot, and corn medley
- 2 tablespoons of flour
- 1 tablespoon of tomato paste
- ½ cup of beef broth
- 1 tablespoon of Worcestershire sauce
- 1 teaspoon of rosemary
- ½ teaspoon of thyme
- 1 bay leaf
Shepherd’s Pie Substitutions And Additions
POTATOES: I usually use Russet potatoes to make my mashed potatoes for this recipe. You could also use red potatoes or Yukon Gold potatoes.
If you are in a hurry, you can also use instant mashed potatoes or pick up pre-made mashed potatoes from the store.
If you enjoy sweet potatoes, you could even try making this with mashed sweet potatoes.
MEAT: You can also use ground lamb as your ground meat in this hearty dish. Another option is leftover pot roast. This is a great recipe to use it up!
VEGGIES: You can add mushrooms to the list of veggies if you’d like. You can also switch up the frozen veggie mix that you use or use fresh veggies if you prefer.
CHEESE: If you are a cheese lover, try adding shredded sharp cheddar cheese to the top of the mashed potatoes.
You could even just try adding this to half of the dish.
TOPPINGS: Crispy bacon bits sprinkled on top of the mashed potatoes are one of my favorite additions to this easy shepherd’s pie recipe.
You can make your own bacon and cut it up or use a store-bought package.
RED WINE: Some recipes call for red wine. It is entirely optional, but if you would like, you could use red wine in place of beef broth.
How To Make This Shepherd’s Pie Recipe
There are two components to making this recipe. You will make the mashed potatoes as well as the ground beef mixture before assembling the casserole.
STEP ONE: In a large pot, boil the potatoes in water to cover until fork tender, and then drain the water.
STEP TWO: Add the butter, sour cream, milk, salt, and pepper to taste.
STEP THREE: Mash the potatoes with a potato masher or mixer until you reach your favorite mashed potato consistency. Set aside.
STEP FOUR: In a large skillet, brown the ground beef along with the onions and garlic. Drain any excess grease.
STEP FIVE: To the same skillet, add two cups of frozen vegetables, then cook for about five to seven minutes, stirring occasionally.
STEP SIX: Sprinkle the flour over the meat and veggies and stir to mix.
STEP SEVEN: Add the tomato paste and stir to mix it in.
STEP EIGHT: Then add the beef broth, Worcestershire sauce, rosemary, thyme, and bay leaf. Bring to a simmer and then reduce heat to low.
STEP NINE: Cook uncovered for ten minutes, adding additional broth if necessary to prevent the meat from drying out.
STEP TEN: Remove from heat. Spread the meat mixture in an even layer in a 9×13-inch baking dish that has been sprayed with nonstick spray.
Make sure to remove the bay leaf before adding the beef mixture to the dish.
STEP ELEVEN: Top the meat with the mashed potatoes, making an even layer of potatoes.
OUR RECIPE DEVELOPER SAYS
To help keep the mashed potatoes from sinking, allow the meat filling to cool in the casserole dish for about 20 minutes before layering the potatoes on.
STEP TWELVE: Line a baking sheet with parchment paper and set your casserole dish on the baking sheet in case anything bubbles over as the shepherd’s pie is cooking.
STEP THIRTEEN: Place the dish in the oven and bake at 350°F. Bake for 30 minutes until golden brown and bubbly.
After baking, you can place the dish under the broiler for a few minutes to brown the potatoes more, if necessary.
PRO TIP:
You can get all fancy and pipe the potatoes onto the meat or you can use a spoon and spread the potatoes evenly and then use a fork to make designs and ridges in the potatoes.
How To Serve This Recipe For Shepherd’s Pie
This hearty dinner is a tasty family favorite.
Add a Caesar salad for extra greens or fluffy dinner rolls to mop up all the delicious gravy on your plate.
After you master this dish, be sure to try out a couple of our other dinner favorites.
This mashed potato casserole and this hamburger soup recipe are both hearty and filling.
MORE DINNER RECIPES
How To Store This Cottage Pie Recipe
Now that you’ve enjoyed the delightful flavors of our shepherd’s pie, let’s talk about how to store any leftovers or prepare ahead for a convenient meal option.
MAKE AHEAD: If you want to plan ahead, you can prepare the shepherd’s pie in advance and refrigerate it before baking.
Simply follow the recipe up to the point of assembling the pie in the dish.
Instead of baking, cover it tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 24 hours.
When you’re ready to enjoy, pop it in the oven following the original baking instructions, and you’ll have a fresh, homemade meal ready in no time.
IN THE FRIDGE: You can pre-make this classic recipe one day before and leave it in the fridge until you’re ready to cook.
Likewise, if you have leftovers after cooking, they can be stored covered in plastic wrap or in an airtight container in the fridge for two to three days.
IN THE FREEZER: Let your dish cool to room temperature after baking, then cover it tightly with aluminum foil and place it in the freezer for up to two months.
To reheat, place in the oven, still covered, for one hour at 350°F.
REHEATING: Whether you’re reheating leftovers from the fridge or freezer, there are a few methods to choose from:
- OVEN: Preheat your oven to 375°F (190°C). Place the shepherd’s pie in an oven-safe dish and cover it with aluminum foil. Bake for about 20-30 minutes (longer if it’s frozen) or until it’s heated through.
- MICROWAVE: For quick individual servings, you can use the microwave. Place a portion in a microwave-safe dish, cover with a microwave-safe plate, and heat in one-minute intervals, stirring in between until it’s hot.
Why We Love This Recipe
COMFORT FOOD CLASSIC: This recipe, with its creamy mashed potato topping paired with the savory meat and vegetable filling, delivers a warm, comforting homemade meal.
MAKE AHEAD AND FREEZER FRIENDLY: Whether you want to plan ahead or store leftovers, this recipe offers great make-ahead and freezer options.
CROWD PLEASER: Shepherd’s pie is a crowd-pleaser that appeals to both kids and adults alike.
You are going to love this simple shepherd’s pie recipe. It’s so easy and makes for a delicious and hearty meal that everyone in the family will love. The ease of making this dish, combined with classic ingredients, makes this a comforting dish that’s perfect for a busy winter night.
Frequently Asked Questions
What is the difference between cottage pie and shepherds pie?
Traditionally, cottage pie is made with ground beef, while shepherd’s pie uses ground lamb. You will often find the term used interchangeably now.
What is a shepherd’s pie called when it is made from beef?
When it is made from beef, shepherd’s pie is commonly referred to as cottage pie.
What is real shepherd’s pie made of?
Traditional shepherd’s pie is made of ground lamb and vegetables.
What is Irish shepherd’s pie made of?
Irish shepherd’s pie contains the same lamb and vegetables, topped with mashed potatoes as regular shepherd’s pie.
Can I make shepherd’s pie ahead of time and freeze it before serving?
This is a great make-ahead dish. Prepare it, let cool, and then freeze it for up to two months. Reheat at 350°F for one hour.
Can I use instant mashed potatoes in this recipe?
If you are looking to save time on this recipe, instant mashed potatoes will work just as well.
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Shepherd’s Pie
This shepherd’s pie is a hearty baked dish, complete with layers of flavorful ground beef, vegetables, and home-style mashed potatoes.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 10
Ingredients
Mashed Potato Topping
- 2 pounds potatoes, peeled and cut into big chunks
- 4 tablespoons butter
- ¼ cup sour cream
- ¼ to ½ cup milk
- salt and pepper, to taste
Filling
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups frozen peas, carrots, and corn medley
- 2 tablespoons flour
- 1 tablespoon tomato paste
- ½ cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon rosemary
- ½ teaspoon thyme
- 1 bay leaf
Instructions
- Preheat oven to 350°F.
- Boil the potatoes in water to cover until fork tender and then drain the water.
- Add the butter, sour cream, milk, salt, and pepper to taste and mash the potatoes with a hand masher or mixer until you reach your favorite mashed potato consistency. Set aside.
- In a large skillet brown the ground beef along with the onions and garlic. Drain any excess grease.
- To the same skillet add 2 cups of the frozen vegetables. Cook for about 5 to 7 minutes, stirring occasionally.
- Sprinkle the flour over the meat and veggies and stir to mix.
- Add the tomato paste and stir to mix it in.
- Add the beef broth, Worcestershire sauce, rosemary, thyme, and bay leaf.
- Bring to a simmer and then reduce heat to low. Cook uncovered for 10 minutes, adding additional broth if necessary to prevent the meat from drying out.
- Remove from heat. Spread the meat mixture in an even layer in a 9×13 dish that has been sprayed with nonstick spray. Make sure to remove the bay leaf before adding the mixture to the 9×13 dish.
- Top the meat with the mashed potatoes making an even layer of potatoes. You can get all fancy and pipe the potatoes onto the meat or you can use a spoon and spread the potatoes evenly and then use a fork to make designs and ridges in the potatoes. These little ridges will brown nicely!
- Place the dish in the oven and bake for 30 minutes until brown and bubbly. You can place it under the broiler for a few minutes to brown the potatoes more if necessary.
Video
Notes
- To help keep the mashed potatoes from sinking, allow the meat filling to cool in the casserole dish for about 20 minutes before layering the potatoes on.
- You can get all fancy and pipe the potatoes onto the meat or you can use a spoon and spread the potatoes evenly and then use a fork to make designs and ridges in the potatoes.
Nutrition
Calories: 261kcal | Carbohydrates: 19g | Protein: 13g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 48mg | Sodium: 163mg | Potassium: 636mg | Fiber: 4g | Sugar: 3g | Vitamin A: 432IU | Vitamin C: 24mg | Calcium: 63mg | Iron: 4mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
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Comments
Sally says
Can you substitute canned pork instead of beef?
Thank you
Layne Kangas says
I would imagine you could, I have not made it that way though so I am not sure if you would need to make any adjustments!
Melinda Miron says
I have made several versions of Shepherd’s Pie and by far this is my favorite. Super delicious!
Patricia says
I made this tonight and it was great. My husband has talked about Shepherd’s Pie for years so when I came across you recipe, I had to try it. Instead of frozen, I used a bunch of fresh vegetables that I needed to use up. I added carrots, broccoli, yellow squash and mushrooms. I really appreciated the tips you provided. I added bacon as the topping and broiled it for a minute to brown the topping a bit. I’ve never eaten Shepard’s Pie before and it was delicious! Thank you for giving me a great meal!
Layne Kangas says
YAY! So glad you enjoyed it 🙂
Rose says
I use Rotel tomatoes instead of paste and small can of creamed corn on last layer before mashed potatoes soooo good….
Toni Thomason says
I cannot wait to try this! It looks fantastic.
Lisa says
I followed the recipe item for item except had to google substitute for tomato paste which was ketchup lol still turned out fabulous. This is a keeper and also
Reminds me of family cooks now passed on too thank you
Connee Sheckler says
Surprised my hubby with this recipe tonight. Absolutely fabulous. I microwaved the bacon and poured its grease into the pan to heat the frozen vegetables as you suggested. Also, added the cheddar cheese and crumbled bacon on top. We each had two helpings. BRAVO!!!!
Mike says
Great recipe!.. I always omit the mixed vegetable mix on top of the meat and add a can of cream style corn and thin layer of frozen corn and thin layer of peas. Then a sprinkle of shredded cheddar or Montery Jack Cheese. Then the mashed potatoes. On top of the mashed potatoes small portions of butter (about 6 total). This leaves a moist creamy enter to the dish…. Great either way…
Pam says
I made this for our Christmas Eve dinner. It was DELISH, festive, and oh soo good! Thanks for the recipe!
(I made a beef broth gravy to put on top) but otherwise followed recipe exactly. Family Favorite!
LaCrecia says
How did you make the beef broth gravy?
Patricia says
One of my favorite meals. I’m so looking forward to enjoying this !!!!
Anna says
Made this tonight, and everyone cleaned their plates! Thanks for sharing your recipe! I added fresh carrots, celery, and mushrroms. Also used fresh herbs instead of dry. Sprinked a little but of sharp white cheddar cheese on top during last 10 mins of baking, then broiled til golden brown. Topped with fresh parsley. Also, took your advise and made a gravy from the beef and vegetable fond. They were both
de-lious!
Mary Linn says
Delicious Shepherd’s Pie! Hubby & son said this was the best recipe for Shepherd’s pie that I’ve made yet, definitely a keeper. Quick & easy too. Thanks so much for sharing!
Susan O. Shaw says
Easy to make.
Susan O. Shaw. says
Good. And easy. Ty for beef lover
Jen says
This recipe was out of this world amazingly delicious. I made it with the recipe for Garlic Mashed from Kleinworthworthco. Thank you so much for sharing it with us!
noriegal65 says
I followed recipe except when I added meat mixture to baking dish I topped with grated cheddar cheese and then delicately applied the mashed potatoes on top.
Dee says
So delicious thank you for sharing
Barb says
Made this tonight and it turned out very good. Very easy to make and will make it again.
Rhonda says
Can this be made ahead of time and frozen then baked at a later date? If so, do I thaw before placing in the oven to bake? Thank you.
Layne Kangas says
Hey, Rhonda – shepherd’s pie is a great freezer meal! After baking, let your dish cool to room temperature, then cover tightly with foil and place in the freezer for up to two months.TO REHEAT: Place inside an oven, still covered in foil for one hour at 350 degrees.
Allison says
Should I use dried rosemary or fresh rosemary? Thank you!
Layne Kangas says
I use fresh but you could use dried if that’s what you have on hand!
GrammaSue says
Hi, Layne ! First of all I love your sweet name. I made this Sherherd’s Pie on Monday and it was outstanding. I only made a cpl of small changes: No sour cream in the mashed potates only bc my hubby doesn’t like it; no rosemary… just fresh Thyme leaf chopped; no tomato paste only bc we prefer it without tomato paste and I used fresh carrots, celery, corn off the cob, and frozen peas. I did have some roast beef gravy I saved in the freezer from a chuck roast I made the week before so I used that with some “better than beef bouillion paste” and water. It worked just fine. My husband said it was the best SP I ever made. thank you so much.
Layne Kangas says
Yum, all sounds delicious! So glad you enjoyed it! 🙂
Brenda says
Was amazing & pretty simple to make. I used instant potatoes but still added the sour cream to them & it was still super yummy!
Everyone 💚 it.
Tamara Melzer says
Question: Do you leave the bay leaf in? or take it out after simmering?
Layne Kangas says
I take it out after simmering!
Nuria says
I always read in all recipes first cook the onion and garlic, then add the meat. Thanks for the recipe!
Tally says
I love this recipe. This is my second time making it. My family loves it. Thank you for sharing.
Elizabeth says
Hi I want to make this tonight. So you use thyme leaves or ground?
Layne Kangas says
I use ground thyme. Enjoy!
Susie says
Awesome dish! I followed your recipe verbatim and the family and I loved it. I can’t wait to make it again. Thanks!!!
Maria says
Hi 😍
Lucy says
Loved this recipe. Definitely making it again!
Heidi says
My husband has been asking me to make Shepherd’s Pie and this is the recipe I made – he is a fan so we will be adding this to our recipe list – thank you! I’ll probably double the recipe next time and freeze the extras. Question: Can you expand on your reheating instructions please? i.e. When reheating a frozen SP do I put it frozen in the oven and let the oven slowly reach 350 or do I put it in a preheated oven at 350 degrees? Please and thank you.
Layne Kangas says
I would preheat and bake for an hour at 350, covered in foil. Enjoy! 🙂
Sue says
Made this tonight, it was fabulous! Thanks!,,
Wendi says
I was wondering do we thaw the SP before we reheat it , or do we reheat it still frozen for 1hour at 350?
Layne Kangas says
You can reheat from frozen! Enjoy!
Gloria says
Such a delicious, hearty meal! My family eats the whole pan in one serving.
Dana says
This was one of the best recipes I’ve ever made! Great directions! Pictures were so helpful! I will absolutely make this again!! Thank you for such a well thought out and explained recipe!! Delicious!
Momma Bush says
Great recipe…Spiced perfectly! The flavor of the dish was awesome.
Not a fan of frozen vegetable medley. We used Gold & White corn, diced celery, carrots, white onion… we also used a mixture of ground beef & pork… and before we topped it off with Simply Potatoes Original Mashed we layered baby peas across the meat mixture. Let it sit in pan ten minutes before serving.
Diane Van Der Meer says
So good, thank you.
Connee Sheckler says
The tastiest recipe I have ever found on the internet. I think the secret is the sautee of the frozen vegetables in the skillet after the ground beef, onion and garlic have been removed. Absolutely perfection.
Nancy says
Easy and delicious!!!!!!
Martin says
I love this recipe, and better yet my wife does too
Angela says
Fantastic! So good.
Rebecca P says
Made last night as is except didnt have any potatoes at home so just used 2 packs of instant mashed potatoes. Turned out delicious! Thank you
Sukhwant says
It is a great recipe
My children loved it
Winny Bloch says
Thank you for sharing. My husband loves it and at family gatherings I make this recipe for 20 people, exactly according to the recipe. Everyone loves it! The best recipe 😋
Michelle says
If I freeze this do I have to defrost it before cooking or cook it frozen?
Layne Kangas says
Hi, Michelle – here are our suggestions – enjoy!
IN THE FRIDGE: You can pre-make this recipe one day before and leave it in the fridge until you’re ready to cook. Likewise, if you have leftovers after cooking they can be stored covered in the fridge for 2 to 3 days.
IN THE FREEZER: To freeze, let your dish cool to room temperature after baking, then cover it tightly with foil and place in the freezer for up to two months. To reheat, place in the oven, still covered, for one hour at 350 degrees.
Gloria says
This is an absolutely delicious meal!
Mary says
Real Shepherds Pie in Ireland is made with ground lamb. Use Guinness Dark Stout beer instead of beef broth. I only use peas snd carrots, no corn. All the other ingredients are spot on. This is how I make it and it is yummy!!
Maggie says
I had a left over pork roast from yesterday’s dinner and decided to use it for this recipe. It turned out absolutely delicious. I had leftover grated cheddar which I added to my mashed potatoes as well. With the meat already cooked it was easy peasy.
Barbara Monti says
It looks interesting. I am going to try it.
Vickie Davis says
Recipes sound really good.
Robert Souva says
Gonna try this, but thinking if doing the mashed potatoes with Velveeta. That or possibly sprinkling shredded cheddar cheese over the meat before layering the potatoes.
SJP says
So delicious! I make a double recipe every time so I can freeze some of it. Tastes just as good after being frozen. This recipe is now a regular at my house! (I do thaw the frozen pie in the microwave before heating in the oven.)
Monica says
I didn’t have any tomato paste so I used about 1/2 can of tomato sauce. Also, I didn’t have any Worcestershire sauce so I just left it out. Definitely wouldn’t put more than the recommended tsp or rosemary. That amount or a little less was perfect. This recipe is soooo good!!
Cassid says
Yum! This is a great recipe! I used instant potatoes for the topping since I had some I needed to use up, and it tasted really great even with instant potatoes. I’ll definitely be making this one again!
Annetta says
I’ve been making a different version of Shepard’s pie for many years. We really liked this one better. It has a good hearty texture and the flavors from the seasoning are subtle yet very good.
Great hearty comfort meal.
Bonnie says
Would this recipe taste good topped with sweet potato instead of normal potato?
Layne Kangas says
Hi, Bonnie – we haven’t tested it that way but it sounds yummy to me!
Jeanne says
This is our go-to recipe. To make it even faster on a busy night I use store bought mashed with a bag of frozen veggies and whip up some beer bread or biscuits. Perfect dinner every time!
Katie says
Shepard’s pie … delicious!!!
Joy says
I made this tonight. I made mine with lamb and turkey. It was great. This is now my favorite Shepherd’s Pie.
Cheryl B says
This is SO delicious and flavorful while still being economical and simple to make! It’s a new favorite and is going to be my go-to shepherd’s pie recipe. The only thing I changed was adding only a half teaspoon of rosemary.
Angela says
I also only added 1/2 teaspoon rosemary. Our family doesn’t like a lot of herbs & spices in our food.
Janet Highfill says
I’ve made shepherds pie for decades. This is one of the best.
Since I have a little Julia in me, I always add about an eighth to a forth cup of sherry.
Pops the flavor right out
Anna says
Incredible recipe!!! Easy to make and delicious. My entire family loves it, by far best on the internet.
Bette says
This recipe is delicious! Next time I will make slightly more potatoes!
Angela says
I’m going to to make this but I’m going to replace the potatoes with cauliflower mash🤤
Lindsay says
Excellent! I looked for a recipe that called for the ingredients I had on hand. This was a great find! Loved the seasonings. I’ll for sure make it again!!
Heather says
Delicious! Omitted peas and rosemary for my family’s taste. Used broth instead of milk and sprinkled on shredded cheddar cheese at last 5 minutes of baking time. Thanks for a great recipe!
Ethel Foster says
My Mom made it with left overs from the fridge, I still make it this way. It’s a good way to use up the left overs. Any left over meat will work same with left over veggies and mashed potatoes
Julie says
Can I substitute the flour with something else so that this can be gluten-free?
Layne Kangas says
Hi, Julie – you could use gluten-free flour in it. Enjoy!
Danielle says
My whole family loved it! My husband liked it so much he wanted it two nights in a row. His new fave!
Sibylle says
This was really delicious. We enjoyed it very much and will make it again!
Tammi says
My husband loved this, the flavors are great!
Megan says
Delicious! My husband and 6 year old loved it so much we are having it twice this week lol and he asked me to add more meat and potatoes so that’s what I did, it was easy to adjust the recipe! This is going to be a perfect meal for the colder weather! Thank you for sharing.
Frank A says
A very easy and good recipe,
I brown the meat in onions and added 1 tomato Roma, I had left over beef gravy add 3/4 cup of the gravy to the meat, after cooked I turn off the meat from the heat added frozen peas and carrots which help cool down the meat, then I mash my potatoes got them smooth, I added the potatoes at the top of meat, Spread the potatoes out smooth, like frosting a cake.
Betty says
So easy and delicious! Will definitely be my go-to recipe for shepherds pie. Added one sweet potato into the mashed potato topping…very yummy. 😊
Kate says
For the longest time I followed a traditional Shepards Pie recipe but somehow lost the recipe. I tried this one and WOW it was so much better!! The fresh rosemary and thyme really made a big difference!
Lynn Billedeaux says
This recipe is good….however I remembered how my mom used to make it.Instead of flour and tomato paste..add a can of tomato soup..it comes out creamy and delicious.
Darlene says
This was the first thing I learned to cook as a young bride of 21 (in the 70’s). I used leftover mashed potatoes. Served the hamburger mixture (minus the veggies) over a warm piece of toast followed by the mashed potatoes.
Deb says
Would mashed cauliflower work instead of potatoes? I have a bag of Trader Joe’s mashed cauliflower in the freezer I need to use. Thank you.
Layne Kangas says
Hi, Deb – we haven’t tried that but I would assume it would work. Enjoy!
Brenda says
Yummy. Thank you. To note: Shepherd’s Pie is made with lamb. When it’s made with beef (ground) it is called Cottage Pie.
Rose says
My trick is rotel tomatoes awesome
JP says
Yum!
I made a 1 POT out of this. After doing some volume measurements, i determined all this all fits easily into a 10″ cast iron skillet.
I made 3 modifications.
1. Lightly brown the ground beef, drain and set aside
2. In the remaining fat, bring the onion and garlic up, then…
3. Deglaze with your favorite porter or black and tan beer, about half a cup, then sub another half a cup for the broth.
Yum!
Amy Kelley says
I have made many shepherds pies in my life, but this was one of the best. Even my daughter ate it! And she usually doesnt eat anything that has vegetables in it. Definitely a good recipe to keep if you want a one dish hearty meal for a large family.
Sue Tulloch says
Wonderful recipe so much flavor
Kim says
Absolutely delicious. Everyone loved it and my mom (who is very picky) said it was the best shepherd’s pie she’s ever put in her mouth!
SueD says
Delicious! My husband and I finished almost all of the casserole in one sitting!
Kate says
Mixed 50% Pork with Beef Mince. Left out the corn and added more woos sauce. Even a bit of sesame oil. Salt and Pepper as well. Needed more moisture but was so delish before it even had the potato topping. Thought I’d better stop eating it or there wouldn’t be enough for the pie. Had peas and onion and cauliflower all in my Potato topping leftovers from the night before. So good to eat!!!
Kate says
Meant to put a 5 star rating on this recipe. Just Great!!!
Jeanne says
When I first read this recipe, I thought ‘this will be quick & easy and I have all the ingredients’. What I didn’t think was that it would be as flavorful and delicious as it was! The only changes I made was to add an extra cup of veggies so a cup each of frozen peas, carrots, and corn plus an extra 1/2 cup of beef broth. My husband said he wasn’t really hungry but after he tasted it, he proceeded to have 2 helpings.
One note….I don’t think this should be baked in a 9×13 in. pan. I used a 7×11 and it was perfect. If you have 4 or more hungry people, double the recipe and use a 9×13 in pan. This recipe is a keeper!
Mary F Calabro says
Is it safe to say, do recipe according to 1lb of hamburger? Making enough to feed 25 people. I have 10lbs of burger and several bags of potatoes. Might do the flower broth mixer prior to adding it into the pot.
Layne Kangas says
Hi, Mary – if you’re making for 25 people, you can hit “print recipe” and then enter 25 servings into the recipe card page. It will automatically calculate portions for all the ingredients for that many. Enjoy!
Maggie says
Delicious…just the right amount of tang. I used half red wine and half beef broth. So good…this one is my “go to” recipe for Shepard’s Pie.
Mimi says
Simply delicious recipe! I’ve made your version this many times it especially is a great post partum comfort food for new Mothers and their families!
Erin says
Very tasty
Marge says
So easy to make, including the hand mashes potatoes. Very flavorful! I did make it in a smaller dish, 7×11, and it was perfect.
Sue weaver says
So delicious. It took me a little more time, though. I also think a smaller casserole dish would be better. It’s a keeper for us. Thanks
Anita holden says
Enjoy these recipes
Jen Hatch says
I made this tonight. It was delicious. It was my first time trying Shepherds pie. I am pleased to have found your recipe. Although I did use Venison as my husband is an avid hunter and that is what we cook with in place of ground beef. Thanks for the yummy recipe! It’s a keeper 😊
Patricia Lucier says
Love this recipe, it’s one of the best shepherds pie’s I’ve ever tasted.