Savory meat filling under creamy mashed potatoes
Shepherd's Pie with Beef
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Servings
6
1 casserole
Difficulty
Medium
Cost
Budget
$
Shepherd's Pie with Beef
Savory meat filling under creamy mashed potatoes
★4.5(23)
A hearty beef and vegetable filling topped with fluffy mashed potatoes and baked until golden. The ultimate comfort food casserole.
20m
Prep Time
40m
Cook Time
60m
Total Time
6
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Technically a cottage pie when made with beef, this beloved dish is comfort food at its finest. A savory, gravy-rich meat filling bubbles away under a blanket of creamy mashed potatoes that brown beautifully in the oven.
This is a fantastic way to feed a crowd or prep for the week. It reheats beautifully and honestly tastes even better the second day.
Ingredients
- 1.5 lbs ground beef
- 2 lbs russet potatoes, peeled and cubed
- 1 cup frozen peas and carrots
- 1 large onion, diced
- 2 tbsp tomato paste
- 1 cup beef broth
- 4 tbsp butter
- 1/2 cup milk
Instructions
- 1
Boil potatoes in salted water until tender, about 15 minutes. Drain, mash with butter and milk, season with salt and pepper. Set aside.
- 2
Cook ground beef in a large oven-safe skillet over medium-high heat, breaking into pieces, until browned. Drain excess fat.
- 3
Add onion and cook 4 minutes. Stir in tomato paste, 1 tbsp Worcestershire sauce, and 1 tbsp flour. Cook 1 minute.
- 4
Add broth and peas and carrots. Simmer 5 minutes until thickened. Season to taste.
- 5
Spread mashed potatoes evenly over the meat filling. Run a fork across the top to create ridges.
- 6
Broil on high for 3-5 minutes until the peaks are golden brown. Let cool 5 minutes before serving.
Serving Suggestions
Ways to Serve This Dish
Serve with a fresh side salad for a balanced meal
Pair with your favorite grain or bread on the side
Garnish with fresh herbs for a beautiful presentation
Substitutions
Ground beefGround lamb
Lamb is the traditional choice for true shepherd's pie.
Russet potatoesYukon Gold potatoes
Yukon Golds make a creamier, butterier mash.
Frozen peas and carrotsFresh vegetables
Use fresh diced carrots (cook 5 minutes longer) and fresh or frozen peas.
Tips & Storage
Pro Tips
Make sure the mashed potatoes are thick — too loose and they will sink into the filling.
Fork the top of the potatoes to create ridges that brown nicely under the broiler.
Let the filling cool slightly before topping with potatoes for easier spreading.
Add a layer of shredded cheddar between the filling and potatoes for extra richness.
Storage
Refrigerate covered for up to 4 days. Freeze assembled but unbaked for up to 2 months.
Reheating
Reheat individual portions in the microwave or reheat the whole dish covered in a 350°F oven for 25-30 minutes.
Nutrition Facts
Per serving (1 large scoop) · 6 servings
Calories420
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein28g
Carbohydrates34g
Fat18g
Fiber4g
Sugar3g
Sodium680mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Is this a shepherd's pie or cottage pie?
- Traditionally, shepherd's pie uses lamb and cottage pie uses beef. This beef version is commonly called either name.
- Can I make it ahead?
- Yes, assemble fully, refrigerate, and bake at 375°F for 35-40 minutes until heated through and golden on top.
- Can I use sweet potatoes?
- Yes, sweet potato topping adds a nice contrast to the savory filling.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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