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This Ground Beef Shepherd’s Pie has a savory beef and vegetable filling covered with creamy mashed potatoes and baked until golden. It is a cozy, filling family dinner you can assemble ahead of time for busy evenings.
With five kids, I have learned that a casserole topped with mashed potatoes has a pretty good chance of making everyone happy. This one gives me the comfort of meat and potatoes while sneaking plenty of vegetables underneath. I can prepare the whole dish earlier in the day, refrigerate it, and put it in the oven when everyone starts asking what is for dinner.
If you prefer a lighter version, try my sweet potato shepherd’s pie, or for a vegetarian option, try my vegetarian shepherd’s pie.
Is This Shepherd’s Pie or Cottage Pie?
Traditional shepherd’s pie is made with lamb, while cottage pie is made with beef. Since this recipe uses ground beef, it is technically a cottage pie.
In the United States (which is where I live), many families call both versions shepherd’s pie. That is why I call this ground beef shepherd’s pie while also making the distinction clear. Whatever you call it, you are getting a hearty beef-and-vegetable filling topped with creamy mashed potatoes.
A Few Things to Know Before You Start
This recipe makes six generous servings in a 9 x 13-inch baking dish.
The tablespoon of salt listed with the potatoes seasons their cooking water. Most of that water drains off, so the full tablespoon of salt doesn’t remain in the finished casserole.
The beef filling should be thick before you put it in the baking dish. If it is still watery, let it simmer for a few more minutes. A thick filling helps keep the mashed potatoes from sinking into the meat layer.
Recipe Overview
Key Ingredients
Here’s a quick visual below of what you’ll need for this easy Shepherd’s Pie recipe. Full measurements are listed further down in the recipe card.
- Yukon Gold potatoes: Their naturally creamy texture makes them perfect for the mashed potato topping.
- Greek yogurt or sour cream: Adds creaminess and a little tang without needing heavy cream.
- Milk: Loosens the mashed potatoes and makes them easier to spread. Add only as much as needed.
- Lean ground beef: Makes the savory base of the casserole. Ground turkey, chicken, or lamb can also be used.
- Onion, celery, and carrots: Create a flavorful vegetable base and add texture to the filling.
- Garlic: Adds another layer of savory flavor.
- Frozen peas: Stir directly into the filling without thawing them first.
- Tomato Sauce: Adds moisture and a rich tomato flavor.
- Chicken broth: Helps create the sauce for the beef filling. Beef broth can also be used.
- Cornstarch: Thickens the filling so it holds together underneath the potatoes.
- Thyme: Gives the filling a warm, earthy flavor.
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!
Cook the potatoes: Peel the potatoes and cut them into large, evenly sized chunks. Place them in a large pot, cover them with water, and season the water with salt.
Bring the water to a boil, then reduce it to a simmer. Cook the potatoes for about 15 minutes, or until a fork pierces them easily.
Cook the vegetables: While the potatoes cook, heat the olive oil in a large skillet over medium heat. Add the onion, celery, carrots, and garlic.
Cook for about five minutes, stirring occasionally, until the vegetables begin to soften.
Brown the ground beef: Add the ground beef to the vegetables. Break it apart with a wooden spoon and cook until fully browned and no longer pink.
Sprinkle the beef with cornstarch and thyme. Season it with salt and pepper, then stir until everything is evenly combined.
Finish the filling: Pour in the chicken broth and tomato sauce, then add the frozen peas. Stir well and simmer the filling for five to seven minutes.
The sauce should thicken enough to coat the meat and vegetables. If it still looks watery, continue simmering it for a few more minutes. Transfer the filling to a 9 x 13-inch baking dish and spread it evenly.
Mash the potatoes: Drain the potatoes thoroughly, then return them to the warm pot. Add the olive oil, Greek yogurt, and milk.
Mash until smooth, adding another splash of milk only if the potatoes seem too thick. Taste and add salt if needed.
Assemble and bake: Spoon the mashed potatoes over the beef mixture. Start around the edges and work toward the center. This makes it easier to cover the filling without pushing it out of the dish.
Use a fork to create ridges across the top. Those little raised areas will brown nicely in the oven.
Bake at 450°F for 30 to 35 minutes, or until the filling is bubbling around the edges. Broil for two to four minutes for a more golden top, watching it closely so it does not burn.
Let the casserole rest for about 10 minutes before serving. This gives the filling time to settle and makes the portions easier to serve.
Make It Ahead
Prepare the beef filling and mashed potatoes, then assemble the casserole as directed. Let it cool, cover tightly, and refrigerate for up to 24 hours.
Remove the baking dish from the refrigerator while the oven preheats. Since the casserole will be cold, it may need an additional five to ten minutes in the oven.
Wait to broil the top until the casserole is completely heated through.
Common Questions
Yes. Assemble the dish, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5 to 10 extra minutes to the baking time if you’re baking it cold.
Shepherd’s pie can be part of a balanced meal when made with lean ground beef and plenty of vegetables. Using lighter mashed potatoes or cauliflower mash can reduce calories while keeping it filling.
Yes! You can cook the beef filling in the slow cooker and mash the potatoes separately.
Classic options include peas, carrots, and corn. You can also add green beans or diced mushrooms to bulk it up.
Yes. You will need enough mashed potatoes to cover the filling evenly in a 9 x 13-inch dish. Warm them slightly before spreading because cold mashed potatoes can be difficult to work with.
The beef filling may not have simmered long enough. It should be thick before you add it to the baking dish. Also, drain the potatoes thoroughly so excess water does not get into the topping.
Yes. Assemble the casserole, cover it, and refrigerate it for up to 24 hours. Add 5 to 10 minutes to the baking time if you bake it cold.
The recipe makes six servings. One serving is one-sixth of the finished casserole. The exact volume will vary depending on your baking dish’s depth.
You can, although homemade mashed potatoes will give the dish the best texture and flavor. Prepare enough instant mashed potatoes to cover the filling in a thick, even layer.
Variations
- Use ground lamb: Replace the beef with ground lamb for a traditional shepherd’s pie.
- Add cheese: Sprinkle shredded cheddar over the potatoes during the final 10 to 15 minutes of baking.
- Use sweet potatoes: Replace the Yukon Gold potatoes with mashed sweet potatoes.
- Make it dairy-free: Use dairy-free yogurt and unsweetened dairy-free milk.
- Use cauliflower: Replace some or all of the potatoes with mashed cauliflower.
- Add more vegetables: Try corn, green beans, or finely chopped mushrooms.
- Use another protein: Ground turkey or chicken can replace the beef.
- Add more herbs: Rosemary or oregano pairs well with the beef filling.
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. You can use this cauliflower mash recipe instead and use a bit less garlic.
- Ground Turkey or Chicken: Replace the beef with lean ground turkey or chicken for a lighter option.
Pin this now to find it later
Pin ItStorage and Reheating
Storing: Store leftover shepherd’s pie in an airtight container in the refrigerator for up to four days.
You can also cover and refrigerate the leftovers in the original baking dish. Make sure the casserole has cooled before covering it.
Reheating: Reheat individual servings in the microwave until hot. To reheat a larger amount, cover the baking dish with foil and warm it in a 350°F oven. Remove the foil during the final few minutes if you want the potato topping to crisp again.
How to Freeze
Allow the assembled casserole to cool completely. Cover it tightly with plastic wrap and foil, or transfer individual portions to freezer-safe containers.
Freeze for up to three months. Thaw it overnight in the refrigerator before reheating.
For the best texture, freeze the casserole, then thaw it before baking. Thaw it in the refrigerator, bake it until hot and bubbling, and then broil the top until golden.
You may also like
- Easy Homemade Beef Stew
- Beef Stroganoff Soup
- Ground beef and Rice
- Beef Wellington
- Beef and Barley Soup
- Easy Slow Cooker Beef Stew
Thank you so much for being here and for cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and rating below.
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 sauce
- 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 sauce 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 a 13 x 9 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
- This is technically cottage pie because it is made with ground beef.
- Use a 9 x 13-inch baking dish.
- Cook the beef until completely browned and no longer pink.
- Simmer the filling until thick before adding the potatoes.
- Add the milk to the potatoes gradually.
- Let the casserole rest for 10 minutes before serving.
- One serving is one-sixth of the finished casserole.
- The nutrition calculation should not count all the salt used in the drained potato water.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I rate this a 10 on a scale of 1 to 10
Thanks, Ron. Really appreciate the feedback, and glad you loved it.
Shepherds pie = lamb (hence the name).
It’s called cottage pie if it’s made with beef.
Yes. I totally agree. By mistake. Thanks for pointing it out to me. Much love.
When to add the peas? Thanks!
Very very good! I love your recipes, this was very tasty, we loved it, but, I have a couple of comments. You don’t say what size baking dish , which would be very helpful especially for people that don’t cook a lot. I used a 13 x 9 and it was pretty much perfect. Also, in the picture you show cheese on top, which to me , when I look at the recipe, I expect it to be right in the recipe, you show it as an addition. My personal preference would be to show it as part of the recipe and if you don’t want it, leave it out. not only does it look prettier, but it tastes so much better. I think it should be an added ingredient into the recipe and leave it out if you don’t want it. My last comment is the amount of sodium is way too high for today’s healthy food recipes. I still love your recipes and this was great. I just adjusted it a bit. Thanks for all you do.
Hi Karen. So glad you loved it. I actually didn’t add cheese, but you are right about the 13 x 9 size. I will make a note of it. It’s the perfect size to use. Mine broke and I had to go with a smaller size dish, so the sauce flowed over the potatoes and made it look like cheese. I love the idea, though. I suggest adding some during the last 15 minutes.
This is super amazing
Thank you