Easy Shepherd’s Pie

American favorite shepherd's pie recipe, casserole with ground beef, vegetables such as carrots, corn, and peas, topped with mashed potatoes.

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Photography Credit: Elise Bauer

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.

3 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.

4 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.

5 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).

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.

6 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

Showing 4 of 320 Comments

  • Melissa

    I work nights so I was wondering if I could make this ahead of time and put in fridge so all my husband has to do is pop it in the oven ?

  • Laura

    I made this using almost 2 lbs of shredded beef I made in the crock pot; simmered on low for 9 hrs with French Onion soup and several splashes of A1 and Worcestershire sauce.

    Layered meat, cream corn, green beans, cheese, mashed potatoes and sprinkled more cheese on top…..400* for 30 min.

  • Elizabeth

    You can use any kind of meat you have leftover just grind it up. I’m using beef tjat wad about to expire I’ve used ground turkey. Ground chicken. Just use the same meat broth flavor. Use any veggies you like and you use leftover potatoes just mash em up. This is a dish to use up leftovers. I’m a cook and shepeards pie is my favorite thing to make.because it’s always diffrent based off what leftover ingredients you have

  • Kathryn Shasha

    I don’t have a lot of time to cook during season and I love this easy and fast recipe…I do this version but I add a can of cream of mushroom soup to mix in with meat and veggies prior to baking just to give it that extra moisture, especially if i don’t have creamed corn on hand. Thanks for posting!

  • Amanda Jane Johnson

    This has become a family favorite, even with the kids. One thing I do that makes it even simpler is I use instant mashed potatoes. No one ever complains. I usually do the cheese option on top on half so everyone can choose cheese or no cheese. Sometimes I may change up the seasonings or which veggies to use depending on what I have but otherwise I follow it. Oh, and whenever I don’t have broth on hand I use water.

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