Make the ultimate comfort food for your family: Homemade Shepherd’s Pie (or Cottage Pie) with ground beef (or lamb!) – simple, yummy and easy to make.
A delicious filling with lots of gravy underneath a fluffy layer of mashed potatoes – perfect for a cold night, or as a special St. Patrick’s Day treat.
I always use my Instant Pot Mashed Potatoes on top (but regular mashed potatoes work just fine, if you’re not an instant-potter 😉). You can also use leftover mashed potatoes (those also make great Irish potato pancakes… just saying!). Simple, but so comforting!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Wine: You can skip the wine and use more broth instead. If you’re not sure which wine to use, go for a dry red wine you would also drink. A Merlot or Pinot Noir is great. (You can technically use cooking wine, it’s just not my preference – if you do use seasoned cooking wine, make sure to taste test and pay attention to the amount of salt you add.)
- Tomato paste: Can also use ketchup instead if you don’t have tomato paste.
- Mashed potatoes: I usually make my Instant Pot Mashed Potatoes for this, but my regular mashed potatoes are delicious, too. I’ve also had readers made this with ready-made mashed potatoes, so that’s a great shortcut.
- Allergy friendliness: For a gluten-free friendly version, use cornstarch in place of the flour. Be sure to check all of your ingredients to make sure they’re gluten free (especially the beef broth! you can use water if you don’t have any).
- If you don’t like peas, it’s also delicious with chopped green beans.
- I hear people make this low carb by using mashed cauliflower they whisk together with 1 egg yolk in place of the mashed potatoes. I love my potatoes, but your call 😉
- You can also make this vegetarian by using 2 cups of cooked, brown lentils in place of the ground beef and vegetable broth in place of the beef broth.
Beef or lamb?
It might we worth telling you right now that the technical term for this recipe is actually cottage pie (made with ground beef) and not authentic shepherd’s pie (made with ground lamb). But my mission here on Savory Nothings is always to share recipes real people with a real grocery budget and a regular grocery store and an everyday exhausting kids/work/life situation can make.
So, there it is. Fake Shepherd’s Pie. Aka Homemade Shepherd’s Pie with ground beef. One that’s simple and affordable and delicious. It is the best ❤️
Feel free to use ground lamb in place of the beef for a more authentic version! Lamb tends to be more fatty, so drain it after browning if you prefer less fat.
Step by step photos
Recipe tips
- Don’t be scared of adding some color: Make sure to brown the meat and vegetables well for the most intense flavors
- Do not skip cooling the filling: This is how you keep the layers in shepherd’s pie from mixing; depending on the dish and the room temperature, cool it for 15-30 minutes (sometimes I put mine outside in the winter, it’s cold in 15 minutes!)
Shepherd’s Pie FAQs
Like I said above, the main difference between cottage pie and shepherd’s pie is the meat: Shepherd’s pie uses ground lamb, cottage pie uses ground beef. In America, the term Shepherd’s pie has commonly been adopted for the version made with ground beef.
Yes, if you keep it in the fridge, shepherd’s pie keeps well for up to 3 days. Just reheat it until piping hot all the way through and serve.
Oven: Reheat the leftovers at 350°F until piping hot all the way through (this will take 15-30 minutes, depending on how much of the pie you are reheating). If you’re re-heating leftovers, I recommend transferring them to a clean baking dish to avoid food burnt into the dish.
Microwave: Make sure you put the pie in a microwave-safe dish. Cover and microwave in 30 second bursts until piping hot all the way through. Check the pie in between (careful, it can get hot!) and stir a little to make the food heat evenly.
Make ahead instructions
Assemble the entire pie as directed in the recipe, right up to the finally baking step. Cover and refrigerate for up to 3 days, then bake at 400°F for 30-40 minutes, or until the filling is bubbly and the top is golden.
Freezer instructions
Prepare as directed in the recipe, right up to the final baking step. Wrap well with foil and then aluminum foil. Label and freeze for up to 2 months.
To reheat: No need to defrost! Remove both foils, then replace the aluminum foil. Bake at 400°F with the foil on for 1 hour. Remove the foil and bake for another 10 minutes, until browned.
Serving suggestions
As a casserole, this is generally an all-in-one meal I often serve pretty much by itself. Sometimes I’ll make sautéed green beans or crockpot glazed carrots on the side, especially if it’s a holiday or we have family over.
A nice green salad is also a good side. I make mine with a homemade honey mustard dressing – so good!
I LOVE Shepherd’s Pie. It’s the ultimate comfort food to me. It reminds me of working in a pub after finishing high school, it reminds me of my late British grandma, and it reminds me how much better it is to spend St. Patrick’s Day at home vs at a party, haha!
While, admittedly, this IS a bit more work than something like a one pot pasta or a throw-together casserole… It’s still fairly simple for such a hearty and traditional meal.
AND, you can always make double and freeze one for an easy meal later – freezer instructions are included in the recipe notes below. Enjoy!
More comfort food classics
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Homemade Shepherd’s Pie
Recipe details
Equipment
- Casserole Dish
Ingredients
For meat & vegetables
- 1 tablespoon oil
- 1 pound ground beef
- 1 clove garlic chopped
- 2 onions finely chopped
- 2 medium carrots finely diced
- 2 sticks celery finely diced
For gravy/to finish filling
- ½ teaspoon salt
- ¼ teaspoon ground paprika
- ground black pepper to taste
- 2 tablespoons white flour
- 2 tablespoons tomato paste
- ⅓ cup red wine OR more broth if avoiding alcohol
- 1 cup beef broth
- 1 cup frozen peas
- 1 tablespoon finely chopped parsley
- ½ teaspoon finely chopped thyme
- 1 teaspoon finely chopped rosemary
For topping
- 4 cups mashed potatoes (click for my recipe and you’ll have some leftovers to sneak during cooking)
- ½ cup shredded cheddar cheese
Instructions
- Brown meat and vegetables:Heat the oil over medium high heat in a large, deep skillet. Brown the ground meat, then add the chopped vegetables and sauté until softened.
- Season and deglaze the pan:Sprinkle salt, paprika, pepper and flour over the pan. Cook for 2 minutes, stirring often. Stir in tomato paste and cook, stirring all the time, until it smells roasted (about 1 minute). Pour in the red wine (OR beef broth if you prefer!), scratching any browned bits off the bottom.
- Finish filling and cool:Then stir in broth, herbs and peas, simmer 4-5 minutes and then let cool in a 7×11 inch baking dish.
- Prep mash:In the meantime, make your favorite mashed potatoes. You need about 4 cups of mash to top off the casserole. About 1.5 pounds of peeled potatoes should yield enough.
- Bake pie:Preheat the oven to 400°F (200°C). Spread the mashed potatoes over the cold filling. (Be careful not to mix up the two.) Criss-cross with a fork for a great look and crispy edges! Sprinkle with the cheese. Bake at 400°F for 20 minutes or until golden (I recommend baking on a lined baking sheet to catch any spills).
Notes
Beef or lamb?
Feel free to use ground lamb in place of the beef for a more authentic version! Lamb tends to be more fatty, so drain it after browning if you prefer less fat.Make ahead instructions
Assemble the entire pie as directed in the recipe, right up to the finally baking step. Cover and refrigerate for up to 3 days, then bake at 400°F for 30-40 minutes, or until the filling is bubbly and the top is golden.Freezer instructions
Prepare as directed in the recipe, right up to the final baking step. Wrap well with foil and then aluminum foil. Label and freeze for up to 2 months. To reheat: No need to defrost! Remove both foils, then replace the aluminum foil. Bake at 400°F with the foil on for 1 hour. Remove the foil and bake for another 10 minutes, until browned.Cooking tips
- Make sure to brown the meat and vegetables well for the most intense flavors
- Don’t skip cooling the filling. A cool filling is much easier to top with mashed potatoes without mixing the layers.
Ingredient notes
Mashed potatoes: I usually make my Instant Pot Mashed Potatoes for this, but my regular mashed potatoes are delicious, too. I’ve also had readers made this with ready-made mashed potatoes, so that’s a great shortcut. Tomato paste: Can also use ketchup instead if you don’t have tomato paste. Gluten free: For a gluten-free friendly version, use cornstarch in place of the flour. Be sure to check all of your ingredients to make sure they’re gluten free (especially the beef broth! you can use water if you don’t have any). If you don’t like peas, it’s also delicious with chopped green beans. I hear people make this low carb by using mashed cauliflower they whisk together with 1 egg yolk in place of the mashed potatoes. I love my potatoes, but your call 😉 You can also make this vegetarian by using 2 cups of cooked, brown lentils in place of the ground beef and vegetable broth in place of the beef broth.Nutrition
More recipe information
And in case you’re here for St. Patrick’s Day…
More Irish inspired recipes
I first published this recipe in 2017. I republished it on 06/04/2020 to make it better for you.
Janice says
This was outstanding! Thank you! And thank you for the tips to make with diet restrictions.
Nora says
I’m so glad, Janice!
Frances Ubaldo says
I’ve probably made this a dozen times. It’s wonderful as is but sometimes if I have mushrooms I’ll sauté them and toss them in.
Madelyn Geltch says
I have made this recipe for everyone i know… and it becomes their favorite! A crowd pleaser and makes your kitchen smell amazing!! Has become a staple recipe in my home.
Nora says
I’m so glad, Madelyn!
Catherine Briane says
Made this last night for dinner, this is definitely a keeper!! I used Bob Evans already made mashed potatoes, heated them up and added 2Tbsp of Butter, a pinch of salt & pepper, cross crossed the potatoes with the fork method (love this!) and sprinkled a little paprika on the potatoes before adding the cheese. I also added 1tbsp of Worcestershire to the meat mixture when I added in the broth. I already want the leftovers and it’s not lunchtime yet 🤫
Nora says
Haha, leftover Shepherd’s Pie never lasts long around here! Glad you liked it, Catherine!
Deanna says
We tried this last night, it is definitely a keeper and I will add it to my rotation when we have all the family over. I’m sure the grandbabies will love it as well.
We have something similar up here in Quebec we call it «Paté Chinois» it’s ground beef and onions, topped with a mix of cream and frozen corn, topped with mashed potatoes, it’s been around forever. This will be a nice change.
Love your recipes as always, thank you
Deanna
Deanna says
Maybe i should add we do not consider this Asian (chinois) food. It’s just a name we have come to know it as.
According to some, the pâté chinois was born during the construction of the pan-Canadian railway. At the time, workers, mostly of Asian origin, were said to have been provided mostly ground beef, potatoes and corn, which were readily available and inexpensive at that time. Just a name.. we have come to know it by. It may have another name somewhere else. But if you come to Quebec you will order Pâté Chinois.
Nora says
Thank you so much for sharing, Deanna. I appreciate it very much!
Mary Lee Dunning says
Made this gluten free as I have to do gluten free. Used refrigerated mashed potatoes. Was going to use Merlot wine, but was to tired to open the bottle & used more broth. Have tried to use other recipes for “Cottage Pie” (LOL), but NOT ONE said to cool meat mixture thoroughly as you did. Thanks for that tip!! Delicious recipe.
Nora says
I’m so glad you enjoyed the Cottage Pie, Mary! 🙂
Bob says
Leave it up to an American by using beef in a Shepherd’s Pie, instead of just making a Cottage Pie.
Nora says
(I shortened this comment after publishing, because I don’t want to add a wall of text for those just looking for reviews.)
I KNOW it’s traditionally called Cottage Pie in the Commonwealth. But in the US, we call it Shepherd’s Pie but use ground beef for cultural reasons. You can freely decide to use ground lamb, or you can use ground beef and call yours a Cottage Pie.
Bob says
Then just call it Cottage Pie then!
Nora says
Again, it’s a cultural thing. I’m not asking you to agree. I’m just asking you to tolerate that we use such heathen American terminology for the sake of fellow Americans who visit this site, and a majority may not know what a Cottage Pie is.
Vicki says
Nora thank you for being such a beautiful example of graciousness to rudeness. I wish others would choose to be so kind and gracious.
Also, I’m excited to try your recipe tomorrow. It looks wonderful!
Nora says
Thank you Vicki, I appreciate your kindness very much.
Heather B says
Delicious! I add mushrooms to mine and make a version with “Beyond Meat” for my vegetarian family (sub beef stock for veggie stock). Amazing every time!
Nora says
That sounds delicious, Heather! When we want Shepherd’s Pie vegetarian, I make it with lentils and mushrooms instead of the beef. But I will have to try your version!
Ann says
Great dish. Made this for dinner tonight. Lots of flavours. Will definitely make this again.
Nora says
I’m so glad, Ann!
Gene Griffin says
Shepherd’s pie is made with LAMB only. Every other
meat makes COTTAGE pie.
Nora says
Gene, I really think you ought to read the entire post. You are obviously right, and I fully agree with your statement. But I wrote multiple times throughout this post how traditionally speaking, beef makes this dish a cottage pie and lamb makes it a shepherd’s pie.
This blog is 100% geared towards a US audience first. And fact is, most people in the US do not know what a cottage pie is. They only know the term shepherd’s pie. And I know my recipe is delicious, so I want people to find it. Very little people use lamb in their cooking in the US. This is very much a cultural thing, and I’m trying to be respectful to both the British and the US culture around this recipe here. I have British roots, so I understand the terminology and I also understand how frustrating these things can be at times. Hope this explanation helps a little!
Elaine says
Great recipe Nora, my kids always ask for seconds!
Nora says
I’m so glad, Elaine!
Janita says
I’ve been making this for about a year and a half now and it is hands-down my college boys’ favorite meal. It is so amazingly good and quite easy! Just made it again tonight for his last night home before he leaves for his last semester and I remember why we like it so much. Absolutely delicious!
Pat says
Excellent! So easy to make.
Nora says
I’m so glad, Pat!
Breanna says
Thanksgiving was yesterday and I had a bunch of leftover mashed potatoes so a friend recommended making cottage pie. I’m so glad I found this recipe, it was absolutely delicious! All three of my young kids loved it as well as my husband and me! I did use chicken broth instead of beef broth, only because I didn’t have beef broth on hand and it was still really good; I’ll definitely try it with the beef broth next time! Thank you for a tasty new recipe!
Nora says
I’m so glad you enjoyed it, Breanna!
Mary says
I just made this,best I have ever had,will cook again.
Thankyou so much
Nora says
I’m so glad, Mary!
M J says
I tried this at home after a recent dinner at a local Irish Pub. It was delicious and recipe was very easy to follow. Loved the helpful hints included!
Nora says
I’m so glad!
Tinka says
I grew up with my mothers “real” shepherds pie with lamb.Oh my goodness I meant to comment on this recipe along time ago. This is without a doubt the best “fake” shepherds pie. My 19 year old loved it so much he took it to a friends house and shared the leftovers with his buddies. He said they “devoured it”. The first time I made it with your mashed potato recipe but the second time I used my own (a bit more rustic style with buttermilk and not so creamy). Thanks Nora
Greg says
why not suggest for the veggie version, a ground beef substitute like Beyond Burger? It really taste like the real thing and is much closer to ground beef than lentils.
Nora says
Because not everyone has access to meat substitutes – I most certainly don’t in my neck of the woods. If you have access to Beyond Burger, you will probably know you can use it as a sub. People who don’t have access might like to know what else they can do to reduce their meat consumption. But thanks for sharing your thoughts, Greg – I really appreciate it.
Cheryl says
Your print link does not work
Nora says
Cheryl, I just tried it and it works. It opens in a new tab – maybe your settings restrict the opening of new tabs on websites?
Bridgit says
BEST SHEPHERDS PIE RECIPE EVER! Such a homey winters meal dinner. I don’t make it any other way now! Love the red wine touch too.
Nora says
I’m so glad, Bridgit!
Judie says
Excellent. I cheated and used a frozen veggie mix. No white potatoes. Topped with roasted sweet potatoes. Definitely make again.
Nora says
Judie, sounds absolutely delicious!
Dina Rae says
Awesome and easy-I used boxed mashed potatoes
Nora says
I’m so glad to hear it, Dina!
Jordan says
Hi Nora! For the ground beef, what ratio of lean to fat do you typically use for this recipe? Do you drain the grease after the meat is browned? I am excited to make this for dinner this week! Thank you in advance 🙂
Nora says
Jordan, we mostly buy farm-fresh ground beef so the fat ratio is always just… natural snd always changes 😉 when I do buy it at the store, I prefer 80/20 for this recipe, but 90% lean is fine for a lighter version. I only drain the grease if I feel like there is more than a tablespoon or so in the skillet. Hope this helps!
Lydia Holden says
This was GREAT!!! Family all loved it! Thanks heaps 👍
Nora says
I’m so glad, Lydia!
Billie says
It’s great! I did follow the comments and cut back on the Rosemary.
Just a tip… If you want real mashed potatoes but don’t want the time consuming job of peeling, chopping and boiling the potatoes, start keeping a few bags of Ore Ida Steam and Mash potatoes in your freezer. They are fantastic and will change your kitchen life! All you do is put the entire unopened bag in the microwave for 10 minutes, dump them in a pot, mash up, add your milk, butter, salt, and pepper. No one will know, and this is how we always have our mashed potatoes now. They’ve already done the KP duty of peeling and chopping for you. Trust me on this one!
Nora says
I’m glad you enjoyed the Shepherd’s Pie, Billie. And I love your tip for the mashed potatoes – definitely a great shortcut!