Easy Shepherd’s Pie

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Shepherd’s Pie comes to us from England, and is traditionally made with lamb or mutton. Here in the states we are more of a beef eating culture than a lamb eating one, and when one is served “shepherd’s pie” here, it is most often made with ground beef. In England (and Australia and New Zealand) they would call the beef dish a “cottage pie” and the lamb dish “shepherd’s pie”.

Regardless of what you call it, a shepherd’s pie is basically a casserole with a layer of cooked meat and vegetables, topped with mashed potatoes, and baked in the oven until the the mashed potatoes are well browned.

Shepherd's Pie

When you dig in you get a spoonful of mashed potatoes, some crispy bits, meat, and vegetables all in one bite. It’s pure comfort food.

What follows is a simple recipe for a ground beef version of Shepherd’s Pie. The original recipe comes from my friend Frances Hochschild, and her mother (thanks Frannie!).

Easy Shepherd’s Pie Recipe

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  • Prep time: 15 minutes
  • Cook time: 50 minutes
  • Yield: Serves 4

Ingredients

  • 1 1/2 to 2 pounds potatoes (about 3 large potatoes), peeled and quartered
  • 8 Tablespoons (1 stick) butter
  • 1 medium onion, chopped (about 1 1/2 cups)
  • 1-2 cups vegetables—diced carrots, corn, peas
  • 1 1/2 lbs ground round beef
  • 1/2 cup beef broth
  • 1 teaspoon Worcestershire sauce
  • Salt, pepper, other seasonings of choice

Method

1 Boil the potatoes: Place the peeled and quartered potatoes in medium sized pot. Cover with at least an inch of cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes.

2 Sauté vegetables: While the potatoes are cooking, melt 4 tablespoons of the butter in a large sauté pan on medium heat. Add the chopped onions and cook until tender, about 6 to 10 minutes.

If you are including vegetables, add them according to their cooking time. Carrots should be cooked with the onions, because they take as long to cook as the onions do.

If you are including peas or corn, add them toward the end of the cooking of the onions, or after the meat starts to cook, as they take very little cooking time.

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4 Add the ground beef, then worcestershire sauce and broth: Add ground beef to the pan with the onions and vegetables. Cook until no longer pink. Season with salt and pepper.

Add the worcestershire sauce and beef broth. Bring the broth to a simmer and reduce heat to low. Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out.

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5 Mash the cooked potatoes: When the potatoes are done cooking (a fork can easily pierce), remove them from the pot and place them in a bowl with the remaining 4 Tbsp of butter. Mash with a fork or potato masher, and season with salt and pepper to taste.

6 Layer the meat mixture and mashed potatoes in a casserole dish: Preheat oven to 400°F. Spread the beef, onions, and vegetables (if using) in an even layer in a large baking dish (8x13 casserole).

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Spread the mashed potatoes over the top of the ground beef. Rough up the surface of the mashed potatoes with a fork so there are peaks that will get well browned. You can even use a fork to make creative designs in the mashed potatoes.

7 Bake in oven: Place in a 400°F oven and cook until browned and bubbling, about 30 minutes. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown.

Suggested variations:

Put a layer of creamed corn between the ground beef and the mashed potatoes.

Sprinkle grated cheddar cheese over the top of the mashed potatoes before baking.

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Shepherd's Pie

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Showing 4 of 251 Comments

  • HELEN BREEDING

    I have been making Shepherd’s Pie for over 40 years. I use left over mashed potatoes from a meal the day before. I cook the onions with my ground beef then add frozen mixed vegetables with seasoning (garlic salt, salt, pepper) and a bullion cube. Then after cooking is done, I add two small or one large diced tomato and mix it in. I top with the mashed potatoes and grade cheddar cheese on top.

  • gail ruge

    In your suggested variations, I was shocked to see your version using creamed corn. I’ve never seen it anywhere. It’s been a recipe in my family for more than 70 years. My grandmother was born in England in the late 1800’s and came to the US in the early 1900’s. She only used beef and creamed corn and simple mashed potatoes, nothing else except seasonings. She called it Chinese Pie. We don’t know where the name came from, but if anyone knows, I would appreciate the info. Going to try this adding the cheese.

  • Nancy Wyatt

    I’m going to try this but my little “touch” will be not to salt the meat and to add a can of liquid onion soup and about 2 Tablespoons of flour to the meat…this forms into a wonderful gravy when cooked alone so I’m sure it would be delightful with mashed potatoes on top of it!

  • Eric

    after reading all of the comments I’m excited to try this! I’m going a tbsp. of tomato paste to the mixture and make a small batch or creamed corn to layer over the top of the beef mixture. and add my amazing cream cheese mashed red potatoes over top and of course top with cheese! cant wait to try this!

  • Harvey

    I used 1 lb of ground and 1 lb of antelope cut into small cubes! By the time I put it in the oven, the potatoes were even with the top of a deep baking dish. We are waiting for the 3 minute broil to brown it and will be back with the prognosis !

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