Shepherd’s Pie is a classic comfort dish with a flavorful meat and vegetable filling topped with skins-on mashed potatoes, baked in the oven. It is sure to fill even the hungriest eaters and is easy to put together! If you love hearty comfort foods like this, you will also love my Beef Pot Pie Casserole.

OveRHEAD VIEW of Shepherd's Pie in a Casserole Pan with Skins on mashed potatoes.

Ingredients & Substitutions

Potatoes: I used my skins-on mashed potatoes for this recipe (red potatoes). However, you could also use creamy mashed potatoes. Or, for a healthier option, try them with my Cauliflower Mashed. For a quicker option, you could also use instant mashed potatoes.

Meat: In Shepherd’s Pie, lamb or mutton is commonly used. Or, as in this recipe, ground beef is used, then referred to as Cottage Pie. You could also experiment with other meat like ground turkey.

Vegetables: Peas, carrots, and corn are added to the meat filling for a colorful and nutritious vegetable mixture.

Beef Broth: Beef broth is added to create a savory sauce that coats the meats and vegetables.

Scooping Shepherd's Pie out of the pan very close up.

What Is The Difference Between Shepherd’s Pie and Cottage Pie?

Shepherd’s Pie and Cottage Pie are often used interchangeably, but the big difference is the kind of meat added for the filling. Shepherd’s pie generally has lamb, whereas Cottage pie has ground beef. So, this is technically a Cottage Pie. Shepherd’s Pie is commonly made with ground beef in the United States, and the name now represents both versions. But, no matter what it’s called, it’s filling and delicious!

Make Ahead Shepherd’s Pie

Shepherd’s pie is one of the perfect dishes to get put together and freeze for those super busy nights when you don’t want to or don’t have time to cook! To freeze, first, prepare the mashed potatoes. Next, cook the meat mixture. Then, assemble the dish in a baking dish. (I like to use a disposable aluminum foil dish.) Once assembled, instead of placing it into the oven to heat up and serve, cover or wrap the baking dish with aluminum foil. Store in the freezer for up to 3 months. When ready to make it, let it thaw in the refrigerator overnight before heating it up in the oven as instructed.

Two plates of Shepherd's Pie on a dark table.

Storing & Reheating Shepherd’s Pie

To store Shepherd’s pie, first, let it cool completely. Next, store leftovers in an airtight container in the refrigerator. They will last up to 3-4 days. When ready to enjoy, reheat it in the oven or in the microwave.

Spoon resting in the pan of Shepherd's Pie.
5 from 4 votes

Shepherd’s Pie

Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Shepherd's Pie is a classic comfort dish with a flavorful meat and vegetable filling topped with skins-on mashed potatoes, baked in the oven. It is sure to fill even the hungriest eaters and is easy to put together!



  • 3 pounds red potatoes, washed, quartered
  • ½ cup (1 stick / 113 g) unsalted butter, softened
  • ½ cup (119 g) heavy cream, room temperature
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper

Meat Filling

  • 1 large yellow onion, diced (about 1 cup)
  • 2 teaspoons garlic, minced
  • 2 pounds ground beef or lamb
  • 1 teaspoon dried oregano
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons Worcestershire sauce
  • ¼ cup ketchup
  • 1 bag (12 ounces) frozen peas and carrots
  • 1 can (15.25 ounces) corn kernels, drained
  • ¼ cup all-purpose flour
  • 2 cups (480 g) beef broth
  • parsley, chopped for garnish
  • salt and pepper, to taste


  • Preheat oven to 400°F. Spray a 9×13-inch baking dish with cooking spray.


  • To a large pot of salted water, add potatoes. Bring to a boil over medium heat.
  • Cook for 10-15 minutes, or until fork tender.
  • Drain potatoes and return to pot.
  • Lightly mash the potatoes.
  • Add the butter and cream. Continue mashing until everything is incorporated. Stir in salt and pepper. Set aside.

Meat Filling

  • To a large, non-stick skillet over medium-high heat, add onion, garlic, ground beef, oregano, salt, and pepper. Cook, stirring occasionally, breaking up the meat as you go, for about 8-10 minutes, or until the meat is no longer pink. Drain excess grease if necessary.
  • Add the Worcestershire sauce, ketchup, frozen peas and carrots, and corn. Stir to combine.
  • Sprinkle flour over the mixture, stirring until no lumps remain.
  • Add beef broth and bring to a boil. Reduce heat to low and simmer for 3-5 minutes or until thickened, stirring occasionally.
  • Pour mixture into prepared baking dish. Top evenly with mashed potatoes.
  • Bake for 20 minutes, or until bubbly on the sides and lightly browned on top.
  • Serve garnished with parsley.

Did you make this recipe?

You can tag me at @iamhomesteader.

What the Test Kitchen had to say about this recipe:


This is comfort food. Make no mistake about it. A hearty meat base topped with our sinks on mashed potatoes. I thought this one was terrific!


I am a meat and potatoes kind of gal, so this meal is perfect! Plus, I get the vegetables in there, too. It's as filling as it is delicious!


Such a cozy meal, perfect for the cooler months!


What a lovely meal! Super hearty and perfect for fall weather!


Delicious! The meat filling is packed with flavor. A great comfort dish to make for any day!


So comforting and delicious. I was surprised at the depth of flavor in the filling even though it went together quite quickly. A real crowd-pleaser.

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Reader Comments

  1. 5 stars
    I have made a number of recipes from a variety of posts, but this is the first time I needed to comment on one. ABSOLUTELY FANTASTIC! I made it with beef this time because of the cost of lamb. I am looking forward to making it again with lamb. I have eaten it until I feel like I’m going to pop and I still want more. The perfect meal.

  2. 5 stars
    I have never made Shepherd’s pie with red potatoes but I did follow this recipe. Also used ground beef since that is what I had on hand. I loved the different texture that the red potatoes gave it. I did change out the peas and carrots for just frozen corn and diced frozen strings. Have a very strong aversion to peas and carrots. I will for sure make this again. Oh – and since there is only me – I cut the recipe down to 2 servings. Thanks so much for posting.

  3. We have always called it Shepherds Pie here in Canada…made with ground beef. I also add a teaspoon dried oregano, garlic, bay leaves, dash of soy sauce to the meat as well. If I have anything like green beans left over I add those to to make it a really complete meal. I use a cornstarch slurry rather than flour. A few thinly sliced green onions on top after baking is good. I have also grated a bit of cheddar on top the last five minutes. Comfort food at its finest in a cold Canadian winter!

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