Shepherd’s pie is cozy comfort food at it’s best. This version is made with savory ground beef filling with vegetables and topped with creamy homemade mashed potatoes.
I believe the best dishes start with love and this shepherd’s pie has got it in spades. With its savory beef and veggie filling topped with decadent mashed potatoes, it’s best served when the weather’s cold and you’re craving a stick-to-your-ribs comfort food dinner.
Technically, if we want to be picky about these things, a traditional shepherd’s pie is made with lamb, but where I’m from (oh, hi, Wyoming!) everyone always called a savory beef and veggie filling topped with mashed potatoes “shepherd’s pie”, so I’m sticking with it. You can easily substitute the ground beef with lamb or ground turkey if you want to lighten it up.
I like to use an oven-safe pan to make this (a cast-iron one works great) so once the filling is ready you can just top it with the mashed potatoes and pop it in the oven.
Ingredients for the Filling
- Unsalted butter
- Diced yellow onion
- Diced carrots
- Minced garlic
- Ground beef
- Kosher salt
- All-purpose flour
- Beef stock
- Worcestershire sauce
- Frozen peas
- Chopped fresh parsley
The filling is simple to make. Just saute the onions and carrots in the butter until they’ve softened a bit.
Add the garlic, beef and salt and cook it all together until the beef is no longer pink.
Sprinkle the flour over the top – it will thicken the juices – and add the beef stock and Worcestershire sauce. Let it all simmer while you make the mashed potatoes.
Ingredients for the Mashed Potatoes
- Russet potatoes
- Unsalted butter
- Heavy cream
- Salt and pepper
- Grated Parmesan cheese
For the potatoes, I like to get them going first so while they’re boiling you can make the filling.
Once the potatoes are tender and cooked through, just drain them and mash them in the same pot. Add the butter, cream, salt and pepper and they are done.
Spread them in an even layer over the top of the filling. Sprinkle the grated Parmesan cheese over the top, pop it under the broiler and once the top is toasty it’s ready to serve.
Readers ❤ this shepherd’s pie!
- “Great recipe, very simple and delicious 👌🏼”
- “This was amazing definitely will be a staple in our home”
- “so tasty!”
Check the comments for more reader reviews and, if you make it, be sure visit this post again to leave a comment and rate the recipe!
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Traditional shepherd’s pie is made with lamb, but this version uses ground beef. It’s classic comfort food and a favorite cold weather dinner. This recipe feeds four hungry people but can stretch to feed six if you have other things (i.e. salad, veggies) on the side.
- 4 medium russet potatoes, peeled and cut into 2 inch chunks
- 1 tablespoon unsalted butter
- ½ large yellow onion, diced (about 1 cup)
- 4 large carrots, diced
- 2 cloves of garlic, minced
- 1 pound ground beef
- 3 teaspoons kosher salt, divided
- 1 tablespoon all-purpose flour
- 1/3 cup beef stock
- 2 tablespoons Worcestershire sauce
- ¼ cup unsalted butter, cubed
- ½ cup heavy cream
- ½ teaspoon black pepper
- 1 cup frozen peas
- 1 tablespoon chopped fresh parsley
- 1/4 cup grated Parmesan cheese
- Bring a pot of water to a boil. Add the potatoes and boil them for 10-15 minutes or until fork tender.
- While the potatoes are boiling, melt the butter in a large skillet. Add the onions and carrots and cook them until they start to soften, approximately 8-10 minutes. Add the garlic and beef, using a spatula to break it up as it cooks. Add 1 teaspoon of salt.
- Sprinkle the flour over the top of the beef and stir. Add the beef stock and Worcestershire sauce. Let it simmer until the juices thicken.
- Drain the potatoes and return them to the pot. Mash the potatoes to break them up. Add the butter and heavy cream. Continue mashing until the potatoes are smooth and the cream and butter is incorporated. Season with the black pepper and 2 teaspoons of kosher salt.
- Add the peas and parsley to the beef and vegetables and stir to combine. Top the beef with the mashed potatoes and spread them into an even layer. Sprinkle the grated Parmesan over the top of the potatoes.
- Turn the oven to broil. Place the skillet on a sheet pan (in case anything bubbles over the edges of the skillet) and place it under the broiler. Keep and eye on it and once the potatoes start to take on some golden edges, remove it from the oven and serve.
- Category: Dinner
- Method: Saute
- Cuisine: American
- Serving Size: 1/4 of recipe
- Calories: 794
- Sugar: 9.5g
- Sodium: 2260.1mg
- Fat: 51.1g
- Saturated Fat: 26.3g
- Unsaturated Fat: 20.2g
- Trans Fat: 0.4g
- Carbohydrates: 52.1g
- Fiber: 9.2g
- Protein: 32.7g
- Cholesterol: 159.7mg
Keywords: shepherd’s pie, beef shepherd’s pie
The nutrition information in this recipe is an estimate only and was calculated using Nutrifox, an online nutrition calculator.