This post may contain affiliate links. Please read our disclosure policy.
Looking for a cozy, hearty meal that’ll have your family asking for seconds? This Shepherd’s Pie is going to be a huge winner! It’s the ultimate comfort dish with layers of savory ground beef and veggies, topped with creamy mashed potatoes. Trust me, this one’s a keeper!
You may also like my sweet potato shepherd’s pie or my vegetarian shepherd’s pie.
Shepherd’s Pie is perfect for chilly evenings, Sunday dinners, or when you need a crowd-pleaser at your next gathering. It’s inspired by my other savory recipe, and pairs wonderfully with this tasty side dish!
Recipe summary
- Perfectly balanced flavors – Hearty beef and veggies with a creamy mashed potato topping.
- Crowd-pleaser – A dish that even picky eaters will love.
- Comforting and filling – You won’t leave the table hungry.
- Family-friendly – Simple ingredients that everyone can enjoy.
- Easy to make – No complicated techniques, just throw it all together.
Ingredients Needed
Here’s a quick visual below of what you’ll need for this flavor-packed Shepherd’s Pie. Full measurements are listed further down in the recipe card.
- Yukon Gold potatoes – These creamy potatoes make the fluffiest topping.
- Kosher salt and pepper
- Olive oil
- Greek yogurt or sour cream – For a tangy, smooth texture.
- Milk and Chicken broth
- Onion – Adds sweetness and depth to the filling.
- Veggies: frozen peas, celery and carrots
- Garlic – Because garlic makes everything better.
- Ground beef – The heart of the dish, you may use ground turkey if you like.
- Cornstarch – To thicken the filling.
- Dried thyme
- Tomato passata – Rich tomato goodness to round out the filling.
How to make Shepherd’s pie
Ready to dig in? Here’s how to make this shepherd’s pie masterpiece. Full recipe details are below in the recipe card!
Step 1: Sauté the onions, celery, carrots, and garlic in olive oil.
Step 2: Add the ground beef and cook until browned all the way through.
Step 3: Sprinkle with cornstarch, thyme, salt, and pepper. Stir in chicken broth, tomato passata, and peas, and let simmer until thickened.
Step 4: Make the potatoes in a pot and then mash them together.
Step 5: Layer the beef mixture in an oven-safe dish and top with mashed potatoes and bake.
Step 6: Broil the top for a couple of minutes until golden brown and crispy.
Tips from my Kitchen
- Don’t rush the browning process – Let the meat cook until it’s nice and brown for extra flavor.
- For an extra creamy topping, add a splash more milk if the mashed potatoes seem too thick.
- Don’t forget the broiling step – A little char on the top makes the pie extra special!
Variations
- Vegetarian Version: Swap out the beef for lentils or your favorite plant-based protein.
- Spicy Kick: Add some chili flakes to the filling for a bit of heat.
- Sweet Potato Topping: Use mashed sweet potatoes for a twist on the classic.
- Add cheese: Sprinkle some shredded cheese over the mashed potatoes before baking for a cheesy, golden top.
- Herb Mix: Add rosemary or oregano to the filling for different flavor profiles.
Substitutions
Here are a few ideas for substitutions if you would like to make this recipe your own.
- Dairy-Free: Use dairy-free yogurt and a non-dairy milk (like almond or oat milk) for a dairy-free version.
- Gluten-Free: This recipe is naturally gluten-free, just ensure your cornstarch is certified gluten-free.
- Low-Carb: Try cauliflower mash instead of potatoes for a lower-carb version.
- Ground Turkey or Chicken: Swap out the beef for leaner ground turkey or chicken for a lighter option.
Make Ahead and Storage
This Shepherd’s Pie is a great make-ahead meal! You can prepare the filling and mashed potatoes in advance. Store them separately in the fridge for up to 3 days, then assemble and bake when ready. This dish also freezes well—store in an airtight container for up to 3 months. To reheat, thaw in the fridge overnight and bake at 350°F until bubbly.
Frequently Asked Questions
Yes, traditionally Shepherd’s Pie is made with lamb, but ground beef is more common in the U.S. You may even swap the beef with ground turkey.
Add a bit more milk or a dollop of butter for extra creaminess.
Yes! You can cook the beef filling in the slow cooker and mash the potatoes on the side.
Related Recipes
If you’re in the mood for more cozy, comforting recipes, check out these favorites!
- Easy Homemade Beef Stew
- Beef Stroganoff Soup
- Ground beef and Rice
- Beef Wellington
- Beef and Barley Soup
- Easy Slow Cooker Beef Stew
Pin this now to find it later
Pin It
If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
FOLLOW me on FACEBOOK | INSTAGRAM | PINTEREST | TWITTER for all of my latest blog posts and recipes.
Ground Beef Shepherd’s Pie
Ingredients
Mashed Potato Topping
- 3 pounds Yukon Gold potatoes, about 7-8 medium potatoes
- 1 tablespoon kosher salt
- 2 tablespoons olive oil
- 1/2 cup plain Greek yogurt or sour cream
- 1/2 milk of choice, or as needed
Filling
- 1 tablespoon olive oil
- 1 sweet onion, finely diced
- 2 sticks celery, finely diced
- 2 medium carrots, peeled and finely chopped
- 3-4 cloves garlic, minced
- 1 pound lean ground beef, used halal
- 2 tablespoons cornstarch
- 1 teaspoon dried thyme
- Kosher salt and pepper, to taste
- 2/3 cup chicken broth
- 2/3 cup tomato passata
- 1 cup frozen peas, no need to thaw
Instructions
- Start with the mashed potatoes topping. Peel and chop the 3 pounds Yukon Gold potatoes into big chunks. Place them into a large soup pot, covered with water. and stir in 1 tablespoon kosher salt.
- Place the pot over high heat and bring to a boil. Once boiling, reduce the heat to a simmer and cook until the potatoes are fork-tender, about 15 minutes.
- While the potatoes are cooking, make the filling. Heat the 1 tablespoon olive oil in a pan over medium heat. Sauté the 1 sweet onion, 2 sticks celery, 2 medium carrots and 3-4 cloves garlic for 5 minutes.
- Add the 1 pound lean ground beef and cook, mincing the meat with the wooden spoon.
- Once the meat starts to brown, sprinkle it with the 2 tablespoons cornstarch, 1 teaspoon dried thyme and season with Kosher salt and pepper. About 3-5 minutes.
- Add the 2/3 cup chicken broth, 2/3 cup tomato passata and 1 cup frozen peas. Stir well to combine and simmer the sauce until it begins to thicken, around 5-7 minutes.
- Transfer the sauce to an oven-safe dish and preheat the oven to 450F.
- To make the mashed potatoes, drain the cooked potatoes and mash with the 2 tablespoons olive oil, 1/2 cup plain Greek yogurt or sour cream, or sour cream, and 1/2 milk of choice. Season, if needed.
- Spoon the mashed potatoes over the meat mixture into the dish.
- Bake for 30-35 minutes, or until bubbly. Broil for 2-4 minutes to give a nice charred top.
Notes
- Don’t rush the browning process – Let the meat cook until it’s nice and brown for extra flavor.
- For an extra creamy topping, add a splash more milk if the mashed potatoes seem too thick.
- Don’t forget the broiling step – A little char on the top makes the pie extra special!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
