This Shepherd’s Pie is a comforting, easy weeknight dinner: seasoned ground beef and vegetables simmered in a flavorful broth, topped with fluffy garlic mashed potatoes and a sprinkle of cheddar. A classic favorite for chilly nights or St. Patrick’s Day gatherings.
Hearty, comforting, and straightforward, this Shepherd’s Pie combines savory thyme and Worcestershire with browned beef and vegetables, finished beneath a layer of garlic mashed potatoes. It’s a reliably satisfying casserole that’s easy to prepare and perfect for colder months.
Shepherd’s Pie
Traditionally, Shepherd’s Pie is made with ground lamb, while beef-topped versions are often called Cottage Pie. This recipe uses ground beef for accessibility and flavor—both versions deliver the same cozy, casserole-style comfort.
Traditional recipes usually skip cheese on top, but a bit of shredded cheddar adds a golden finish and extra flavor. You can omit or swap the cheese to suit preferences.
This version was originally shared years ago and updated with new photos. It’s an ideal meal when you want a reliable ground beef dinner with classic flavors and minimal fuss.
If you enjoy ground beef dinners, consider other simple favorites such as Easy Skillet Lasagna, Korean-style ground beef, or Slow Cooker Meatloaf for variety.
Shepherd’s Pie
Ingredients
Meat Filling:
- 1 lb ground beef
- 1 cup carrots, sliced or diced
- ½ white onion, chopped (about 1 cup)
- 2 garlic cloves, minced
- 1 tsp dried thyme
- 2 Tbsp Worcestershire sauce
- 1 cup beef broth
- 1 Tbsp cornstarch
- 1 cup frozen peas
- Salt and pepper, to taste
Potato Crust:
- 3–4 large russet potatoes, peeled and diced (about 2 lb)
- 1 tsp salt (for boiling water)
- ¼ cup milk
- 2 Tbsp butter
- 2–3 garlic cloves, minced
- Salt and pepper, to taste
- ½ cup shredded cheddar cheese (optional)
Instructions
Potato Crust:
- Preheat oven to 425°F (220°C).
- Place diced potatoes in a large pot, cover with water, and add 1 tsp salt. Boil uncovered for 15–20 minutes until potatoes are fork-tender (time varies with dice size).
- Drain and mash the potatoes (a ricer works well). Stir in milk, butter, minced garlic, salt, and pepper to taste. Keep warm.
Meat Filling:
- While the potatoes cook, brown the ground beef with carrots and onion in a large skillet, breaking up the meat. Drain excess fat and return the mixture to the pan.
- Add garlic, thyme, and Worcestershire sauce; cook about 1 minute. Whisk beef broth and cornstarch together, then add to the skillet. Simmer 3–5 minutes until the sauce thickens slightly.
- Stir in frozen peas, remove from heat, and transfer the meat mixture to an oven-safe skillet or a 2½-qt casserole dish.
- Spoon mashed potatoes over the meat. You can create small peaks with a fork for a crispier top. Sprinkle cheese over the potatoes if desired—add it before baking for a crisper topping, or during the last 5–10 minutes for a softer melt.
- Bake at 425°F for 25–30 minutes, until the filling is bubbly and the top is golden brown.
Notes
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*Originally published February 25, 2012. New photos added 8/20/18.