A plate of the Best Classic Shepherd’s Pie Recipe brings together tender meat, vibrant veggies, and rich mashed potatoes, all baked to golden perfection for ultimate comfort food satisfaction.
This old-fashioned favorite, often called Cottage Pie, balances savory ground beef or lamb with a rich gravy and cheesy potato topping, making it a heartwarming meal that’s both simple and satisfying.
Star Players in This Shepherd’s Pie Classic
- Ground beef or lamb – The savory foundation. Ground beef gives a traditional taste, while lamb lends a richer, earthier depth.
- Yellow onion – Brings aromatic sweetness that anchors the meat’s richness.
- Worcestershire sauce – Adds that umami punch, enhancing depth and flavor in the filling.
- Frozen peas, carrots, and corn – A trio of veggies for texture, sweetness, and pops of color throughout the meat layer.
- Russet potatoes – The fluffy top layer, mashed to creamy perfection, ready to be baked until golden.
- Butter and half & half – Create irresistibly silky mashed potatoes with just the right amount of richness.
- Parmesan cheese – Melts into the potatoes, adding a subtle nutty sharpness to the crusty top.
How to Build the Best Classic Shepherd’s Pie
Start by sautéing onions until fragrant, then brown the ground beef or lamb with herbs, garlic, and Worcestershire sauce. Tomato paste and flour build the base of a thick, savory gravy.
Add broth and frozen vegetables, simmering just long enough for the filling to become rich and cohesive.
Meanwhile, boil russet potatoes until fork-tender, then mash with butter, half & half, seasonings, and a generous sprinkle of parmesan cheese.
Layer the meat mixture in a baking dish, spread the mashed potatoes evenly over top, and bake until the surface is golden and slightly crisp. Let it cool before serving for the best texture and flavor.
Tips, Tricks & Tasty Twists
For a more traditional version, opt for lamb instead of beef to honor the original Irish roots of Shepherd’s Pie. Want a twist? Swap the peas and carrots for mushrooms and spinach to give it a more earthy, savory bite.
Ensure your mashed potatoes aren’t too wet, or they might sink into the meat layer. Let them steam off excess moisture before mashing. Don’t skip the parmesan—it creates a deliciously crisp top that takes this dish to another level.
To make this ahead, assemble the pie and refrigerate before baking. Add an extra 10 minutes to the oven time if baking straight from the fridge.
Keeping It Cozy: How to Store Leftovers
Once cooled, store leftovers in an airtight container in the fridge for up to 4 days. Shepherd’s Pie also freezes beautifully—wrap tightly and freeze for up to 2 months.
To reheat, thaw overnight in the fridge if frozen, then warm in a 350°F oven until heated through. For quicker meals, microwave single servings with a splash of broth to keep things moist and flavorful.
Best Classic Shepherd’s Pie Recipe
Ingredients
Meat Filling:
- 1/2 teaspoon salt
- 2 tablespoons tomato paste
- 1 cup frozen mixed peas and carrots
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dried parsley leaves
- 1/2 cup frozen corn kernels
- 1 teaspoon dried thyme leaves
- 2 garlic cloves minced
- 1 lb. 90% lean ground beef or ground lamb
- 1 cup chopped yellow onion
- 1 teaspoon dried rosemary leaves
- 1 cup beef broth
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
Potato Topping:
- 1/2 teaspoon garlic powder
- 1/3 cup half & half
- 1/4 cup parmesan cheese
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter 1 stick
- 1 ½ – 2 lb. russet potatoes peeled and cubed
- 1/4 teaspoon ground black pepper
Instructions
- Add olive oil to a large skillet set over medium-high heat and heat for 2 minutes. Sauté the chopped onion for approximately 5 minutes, stirring now and then. Incorporate the ground beef or lamb, breaking it up with a wooden spoon. Stir in parsley, rosemary, thyme, salt, and black pepper. Continue to cook for 6–8 minutes until the meat is browned.
- Introduce Worcestershire sauce and minced garlic to the pan, stirring thoroughly, and cook for an additional minute. Mix in the tomato paste and flour, ensuring they are fully blended and free of lumps. Pour in the beef broth, followed by the mixed peas and carrots and corn kernels. Bring to a boil, then lower the heat and let it simmer for 5 minutes, stirring occasionally. Set the finished meat mixture aside. Preheat the oven to 400°F.
- To prepare the mashed potato topping, place the cubed potatoes in a large pot and cover with water. Bring to a boil, reduce to a simmer, and cook until fork-tender, about 10–15 minutes. Drain and return the potatoes to the pot, allowing them to sit for 1 minute to eliminate excess moisture. Add butter, half & half, garlic powder, salt, and pepper. Mash and stir until well blended, then mix in the parmesan cheese.
- Spoon the meat mixture evenly into a 9×9 or 7×11 inch baking dish. Layer the mashed potatoes over the top, spreading gently to create a smooth surface. If the dish is quite full, place it on a rimmed baking sheet to prevent spills. Bake uncovered for 25–30 minutes. Allow to cool for 15 minutes prior to serving.
Notes
Begin preheating the oven after the meat filling is completed.