This Shepherd’s Pie Recipe is such a delicious, comforting dish! Made with meat and vegetables and topped with creamy mashed potatoes, it is a favorite year-round.

Looking for more flavor-packed, comforting meals? You will love my Lasagna, Chicken Rice Casserole, Stuffed Peppers, and more!

Cheesy mashed potato topping over Shepherd's Pie in a large skillet // addapinch.com

This hearty, scrumptious, and satisfying Shepherd’s Pie recipe is such a comfort food dish! While it’s traditional to enjoy during St. Patrick’s Day celebrations, it can be enjoyed year-round!

It’s a family favorite dish that is full of flavor, is easy to make ahead, and is freezer-friendly. This Shepherd’s Pie is a crowd favorite when you want a meaty, savory recipe for your family and friends.

Shepherd’s Pie Recipe

While I understand from reading that traditional Shepherd’s Pie was made with lamb or mutton, my recipe uses ground beef – enough for a very meaty dish. I top mine with creamy cheddar mashed potatoes that are out-of-this-world delicious.

A wooden spoon scoops the meaty filling topped with mashed potatoes. // addapinch.com

How to Make Shepherd’s Pie

Here’s what you will need to make this delicious Shepherd’s Pie:

Ingredients

For the Potato Topping

  • Russet or Yukon gold potatoes – peeled and cut into chunks.
  • butter  – melted for making the mashed potatoes, plus 2 tablespoons cut into pieces that will top the final dish for baking
  • half and half – mixed with the melted butter to make rich, creamy mashed potatoes
  • Stone House Seasoning
  • cheddar cheese – grated – makes rich and cheesy potato topping

For the Meaty Filling

  • olive oil
  • onion  – chopped
  • carrots  – peeled and diced
  • celery – diced
  • ground lamb, beef, or turkey – As I mentioned, traditional Shepherd’s Pie is made with lamb or mutton. I use ground beef in my recipe since that is what is more readily available for me and what my family prefers. You can substitute ground lamb for ground beef in this recipe if you prefer.
  • all-purpose flour – helps to make a rich gravy for the meat and vegetable filling
  • Stone House Seasoning
  • tomato paste
  • chicken stock or broth
  • Worcestershire sauce or coconut aminos
  • English peas – one can of peas that have been drained and rinsed

Step-by-Step Instructions

Prep and cook the potatoes for the topping. Peel and cube the potatoes to make the mashed potato topping. Place them in a Dutch oven or heavy-bottomed saucepan, cover with water, and cook over medium heat

Heat butter and half and half. Melt the butter in a saucepan and add the half and half. Heat until just simmering, making sure not to allow it to overheat or curdle.

Make the mashed potato topping (and begin preparing the meat filling). While the potatoes are cooking, begin preparing the meat filling. Once potatoes have become fork tender, about 15 to 20 minutes, drain well and add back into the Dutch oven. Mash with a potato masher until smooth; slowly stir in warmed half and half and butter, cheddar cheese, and Stone House Seasoning, and continue to mash until creamy.

Make the meat filling. Drizzle olive oil into a deep skillet or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until the carrots are tender, about 5-7 minutes. Remove the vegetables from the skillet with a slotted spoon and place them into a bowl to add back to your dish later. Add your ground meat to the skillet and cook until browned. Drain away any drippings. Sprinkle flour over the meat and stir until well-coated. Cook for about 2-3 minutes to lightly brown the flour. Stir in the reserved vegetables and Stone House Seasoning until well-combined. Add tomato paste, broth, Worcestershire sauce (or coconut aminos), and English peas. Stir to combine well.

Add mashed potatoes atop the meat filling. Spoon the mashed potato topping on top of the meat filling and spread to cover evenly. Add a couple of pats of butter to the top of the potatoes and bake for 15 minutes.

Serve. Remove from the oven and allow to rest for about 5 minutes. Serve and enjoy.

Make Ahead and Freezing Instructions

To make ahead. Prepare the Shepherd’s Pie all the way without the final 15 minutes of baking. Cover well with foil or wrap and place into the refrigerator for up to 3 days. Then, bake at 350º F to heat throughout, about 25-30 minutes.

To store. Once any leftovers are cooled, store them in an airtight container in the refrigerator for up to 3 days.

To freeze. Place in an airtight container or wrap well. Store in the freezer for a few weeks to a month. If reheating from frozen, allow to thaw in refrigerator overnight and then bake as recommended.

More Favorite Comfort Food Recipes

Chicken and Dumplings

Skillet Mac and Cheese

Swedish Meatballs

Alfredo Sauce

Chicken Pot Pie with Puff Pastry

Here’s my Shepherd’s Pie recipe. I hope your family loves it as much as mine does.

Shepherd’s Pie Recipe

5 from 9 votes
This Shepherd's Pie Recipe is a delicious, comforting dish! Meat and vegetables and topped with cheesy mashed potatoes and baked, it is a favorite any time!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6

Ingredients 

For the potato topping:

  • 1 pound Russet or Yukon gold potatoes, peeled and cut into chunks
  • 1/4 cup butter, melted + 2 tablespoons cut into pieces
  • 1/4 cup half and half
  • 1 teaspoon Stone House Seasoning
  • 1 cup grated cheddar cheese

For the meat filling:

  • 2 tablespoons olive oil
  • 1/2 medium onion, chopped
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 2 pounds ground lamb, beef, or turkey
  • 3 tablespoons all-purpose flour
  • 2 teaspoons Stone House Seasoning
  • 2 tablespoons tomato paste
  • 1 cup chicken stock or broth
  • 2 teaspoons Worcestershire sauce, or coconut aminos
  • 1 (14.5-ounce) can English peas, drained and rinsed

Instructions 

  • Preheat oven to 400º F.

For the potato topping:

  • Place potatoes into large saucepan and add enough water to cover, plus about 1 inch. Cook over medium-low heat until fork tender, about 15-20 minutes.
  • In a medium saucepan, melt 1/4 cup butter, add half and half. Heat until simmering.
  • Drain potatoes and pour potatoes back into saucepan used to cook them. Mash potatoes over low heat until smooth. Add the melted butter and half and half mixture to potatoes. Continue to mash the potatoes until creamy. Then, mix well with a wooden spoon until light, fluffy and smooth. Stir in Stone House Seasoning and Cheddar cheese.

For the meat filling:

  • Drizzle olive oil into a deep skillet or Dutch oven over medium heat. Add onion, carrots, celery and cook until carrots are tender, about 5-7 minutes. Remove from skillet with a slotted spoon to a bowl. Add ground meat to the skillet and cook until browned throughout. Drain away any drippings. Sprinkle flour over meat and stir until well-coated and cook for about 2-3 minutes to brown the flour lightly. Stir in reserved onion mixture as well as salt, pepper, and Stone House Seasoning until well-combined. Add tomato paste, broth, Worcestershire sauce or coconut aminos, Stone House Seasoning, and English peas. Stir to combine well.
  • Pour potatoes over top of the meat filling and spread to cover well. Top with remaining 2 tablespoons of butter that are cut into pieces. Place in the oven and bake for 15 minutes. Remove from the oven and allow to stand for 10 minutes before serving.

Notes

Note: To make a traditional Shepherd’s Pie, use ground lamb in this recipe in place of ground beef. 
Make Ahead and Freezing Instructions
To make ahead. Prepare the Shepherd’s Pie all the way without the final 15 minutes of baking. Cover well with foil or wrap and place into the refrigerator for up to 3 days. Then, bake at 350º F to heat throughout, about 25-30 minutes.
To store. Once any leftovers are cooled, store them in an airtight container in the refrigerator for up to 3 days.
To freeze. Place in an airtight container or wrap well. Store in the freezer for a few weeks to a month. If reheating from frozen, allow to thaw in refrigerator overnight and then bake as recommended.

Nutrition

Calories: 293kcal | Carbohydrates: 21g | Protein: 7g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 43mg | Sodium: 1585mg | Potassium: 561mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4000IU | Vitamin C: 10.8mg | Calcium: 179mg | Iron: 1.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoy!
Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review




32 Comments

  1. Hi Robyn!
    I’ve been making several of your casseroles over the past two weeks, and my family of 6 has loved EVERY SINGLE ONE! Your recipes are so flavorful and easy to make, which has been a lifesaver on busy weeknights. Thank you for sharing your recipes with all of us. 🙂 I am in the process of roasting some garlic for the Shepherds Pie, and I would like to know what sort of cast iron cookware you used in the photos?

    Thanks so much,
    Jennifer F

    1. I’m so glad that your family has enjoyed all of the recipes that you’ve tried, Jennifer! That makes me happier than you’ll ever know! 🙂

      For the cast iron cookware in the photograph, I used a deep cast iron skillet that I inherited of my Daddy’s. Lodge makes one very similar and I have seen them in some local stores, but I know they are available online at Amazon, etc. Let me know if you have trouble finding it! xo

  2. 5 stars
    Robyn. This is the most delicious Shepherds Pie recipe that I have ever made. A real keeper Thanks for sharing your recipes with everyone. Lynn

  3. 5 stars
    Had to let you know, that I made this for dinner tonight and it was delicious!! I only made 1/2 of it as there are only 2 of us. Will be making again! Love your recipes!!

  4. 5 stars
    Hi Robyn I just finished making the shepherd pie hands down its the best home made pie I’ve ever had l don’t have to go to Cheesecake factory for this dish I will be doing this one again.

  5. Hi Robyn,

    Reader from the UK here – when it’s made with beef it’s correct term is Cottage Pie and as you say Shepherds Pie should only be made with lamb or mutton. As my Irish grandmother always told me “shepherds herd sheep not cows” she was most emphatic about the difference.

    Here in the UK we also would not use cheese, garlic or tomato paste, we’d use what we call ‘Brown Sauce” such as HP or Daddies – it’s the same consistency as Tomato Ketchup with a very robust flavour and a great partner for the Worcester Sauce (we Brits for some reason always shorten it from Worcestershire) and hence no need to use garlic.

    Very much enjoy your blog.

    1. Thank you so much, Lesley. I’m so glad you shared the differences with me! I laughed so hard when I read your grandmother’s teachings on how to distinguish. Now I’m wishing for a St. Patrick’s Day redo so I can make it with lamb and brown sauce – even though I’m stuffed from eating our St Patrick’s Day meal already.

      Robyn xo

  6. 5 stars
    Being that I am married to an Englishman, I must make this recipe. Somehow in twenty plus years of marriage I have never made him Shepherd’s Pie. This, must change. What a beautiful dish. Pinned!

  7. Hi Robyn, you can’t beat a classic and your Shepherds Pie looks yummy. Especially the dreamy, creamy mash on top! Sammie