This easy recipe for shepherd’s pie just might be the best comfort food EVER. Warm and wonderful and just right for your supper table.
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why we love this recipe
Shepherd’s Pie…it might be my all-time favorite comfort food, and I never get tired of making it (or eating it!) and neither does anyone in my house, which is a minor miracle. And here’s why!
This version is made with ground beef, not lamb (and yes, I know this means it is technically cottage pie but stay with me here) and featured peas and carrots in a thick tomato-y sauce, all topped with mashed potatoes.
Which means that you and your lucky dinners are getting all of their meat and veggies in one easy, good and good for you, comfort food dish. And how great is that?
ingredients you need
- Ground Beef: We like the 80/20 fat mixture for this recipe as it’s got the most flavor, ground-beef-wise.
- Onion: You can use any variety you like – we find that sweet onions (also called Vidalia onions) are just perfect.
- Mashed potatoes: If you have leftover mashies in your fridge, you are good to go. You can also pick up pre-made mashed potatoes in the refrigerated section of your supermarket, and of course you can always make your own mashed potatoes. The only kind we don’t recommend is the dried kind in the box.
See the recipe card for full information on ingredients and quantities.
how to make this recipe
STEP 1: Preheat oven to 425° and get out a 13×9 inch casserole.
STEP 2: Cook the beef in a large deep skillet over medium high heat until browned. Drain the beef in a colander and set aside.
STEP 3: Pour ¼ cup of water into the skillet, add onion and carrots and cook over medium heat until softened, about 5 minutes. Stir in tomato paste and then flour and stir for another 2 minutes or so.
STEP 4: Add Worcestershire sauce, 2 cups water, and the cooked beef. Stir in 2 teaspoons of salt and a pinch of pepper and simmer until thickened, stirring occasionally, about 10 minutes. Stir in peas and turn off the heat.
STEP 5: Spoon the beef filling into the casserole and spread the mashed potatoes over the whole thing.
Bake until the potato topping is just browned, about 25 to 30 minutes. Serve in warmed bowls. Be very happy.
Recipe FAQs
This brown sauce is a combo of molasses, vinegar, onion, garlic and other flavorings that adds a delicious tang to whatever you are making, and we LOVE how it brings out the flavor in shepherd’s pie. You can usually find it in the condiments section of your supermarket.
Yes! Yay you! You’ve turned this into one of the world’s best one pot recipes!
It definitely can. We recommend bringing it to room temperature before you pop it in the oven to brown the potatoes and heat everything else up.
Pop your question (or comment, or suggestion) in the Comments section below and I will answer pronto!
Want to round out your meal?
One of the great things about shepherd’s pie is that you get your meat and sides all in one scrumptious dish. However, we do love to have some butter biscuits on the side.
And for dessert, some caramel apple cake is perfection!
Related shepherd’s pie recipes we love
Looking for more dinner inspiration? Here is our complete collection of dinner recipes!
could you leave us some stars?
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section. Your thoughts and advice will help both us and your fellow readers. 🥰
And now here’s the best part, which is the actual recipe!
PrintShepherd’s Pie
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 4 reviews
This easy recipe for shepherd’s pie just might be the best comfort food EVER. Warm and wonderful and just right for your supper table.
- Author: Kate Morgan Jackson
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Stovetop and Oven
- Cuisine: British
Ingredients
- 2 pounds ground beef
- 1 large onion, chopped
- 4 carrots, chopped
- 2 tablespoons tomato paste
- 2 tablespoons flour
- 2 tablespoons Worcestershire sauce
- Coarse salt and ground pepper
- 10 ounces frozen peas, thawed
- 4 cups mashed potatoes
Instructions
- Preheat oven to 425° and get out a 13×9 inch casserole.
- Cook the beef in a large deep skillet over medium high heat until browned. Drain the beef in a colander and set aside.
- Pour ¼ cup of water into the skillet, add onion and carrots and cook over medium heat until softened, about 5 minutes. Stir in tomato paste and then flour and stir for another 2 minutes or so.
- Add Worcestershire sauce, 2 cups water, and the cooked beef. Stir in 2 teaspoons of salt and a pinch of pepper and simmer until thickened, stirring occasionally, about 10 minutes. Stir in peas and turn off the heat.
- Spoon the beef filling into the casserole and spread the mashed potatoes over the whole thing. Bake until the potato topping is just browned, about 25 to 30 minutes. Serve in warmed bowls. Be very happy.
Notes
-
- Ground Beef: We like the 80/20 fat mixture for this recipe as it’s got the most flavor, ground-beef-wise.
-
- Onion: You can use any variety you like – we find that sweet onions (also called Vidalia onions) are just perfect.
-
- Mashed potatoes: If you have leftover mashies in your fridge, you are good to go. You can also pick up pre-made mashed potatoes in the refrigerated section of your supermarket, and of course you can always make your own mashed potatoes. The only kind we don’t recommend is the dried kind in the box.
Anonymous says
if you do not eat red meat , use ground turkey instead……….
Sherry & Carl says
Your photo looks delicious ! My husband and I will surely be trying it very soon.
Anonymous says
Made this last night and my husband and my somewhat picky 5 year old both LOVED it! They raved about it for the whole meal, and my hubby was really happy that there was enough for a second meal out of it :)
Thanks for sharing this delicious recipe!
Amy says
I just popped this in the oven. I can't wait to try it. The recipe I've always used has tomato soup in it and I was so glad to find this doesn't. I did cheat a little and did a mix of ground beef and ground turkey. I also used a mix of red potatoes and cauliflower for the potato topping.
The Food Addicts says
Classic shepherd's pie looks great!
Anonymous says
As an 'old school Brit' myself ;) I can confirm the shepherd's/cottage split but I must add no self-respecting pie of either type should ever go within a country mile of any type of tomato product! If you make either and add a mixture of grated cheese, breadcrumbs and butter to the top before baking, it miraculously becomes Cumberland pie!
H.S. says
That is absolutely true – you NEVER put tomato paste in a true cottage/shepherd’s pie! I have to admit – when I make mine I use gold old English ingredients that most ‘chef’s’ wouldn’t admit to using – Marmite and Bostow! That is part of how I flavor mine when cooking :o)
carole says
BOSTOW???? never heard of it and I am a BRIT….
Mama Peck says
In our poor newly married years I made what we called Shepherd's Pie often. But my recipe called for a can of tomato soup- this one sounds MUCH better! Thanks for sharing. :) (love the picture!)
smalltownoven says
My boyfriend LOVES Shepherd's Pie. I've tried out a couple recipes that he's liked but I haven't found one that he loves just yet so this will be my newest audition for his approval!
Sasha says
Hi Kate
This recipe (made with beef) in England is called Cottage Pie. Shepherd's Pie is made with lamb and that is pretty much the only difference between the two. To be had with a pint of brown ale. Yum!
Mel says
Ooo this looks yummier than my version. i''ll have to make it tomorrow.
Joanne says
I have DEFINITELY been to Finnegan's Wake but haven't ordered their shepherd's pie. I obviously need to get on that! Or just make this recipe because it looks delicious.
Kate Morgan Jackson says
Aha! (but glad I learned this after I posted, or I wouldn't have been able to use my sheep picture. :)
sdn says
Shepherd's pie is made with lamb; cottage pie is made with beef. (This was told to me by an Old School Brit.)
Julie golaszewski says
You are right! I wish people would get it straight.
Kate Morgan Jackson says
It’s one of those things, right? But at least it’s delicious, no matter what. :)
Larie says
Oh, thank you! This recipe looks great…all the other Shepherd's Pie recipes I've seen have Encyclopedia-long ingredient lists and sound so labor-intensive. I'm definitely bookmarking this one!
The Broad says
Since we don't eat red meat, I cannot imagine this with chicken ? lol but I love the story and I love the photo.
Baby animal photos are always good :)