Shepherd’s Pie
Seasoned ground beef and veggies are topped with mashed potatoes and cheese in this classic Shepherd’s Pie recipe that is so easy to make at home!
The search is over! This is the best Shepherd’s Pie ever. Hundreds of you have fallen in love with this recipe. After making it for more than a decade, additional step-by-step photos and recipe notes make it more tried-and-true than ever!
One reader, Carrie, writes: I have made several different shepherd’s pie recipes in search of a family favorite. This is hands down the BEST! My husband is not a raver and he raved! My only problem is that it is so good I eat way more than I ought to.
Key Ingredients for Homemade Shepherd’s Pie
This recipe relies on from-scratch ingredients vs store bought packets or instant mashed potatoes. There is nothing wrong with those store bought shortcuts, but this homemade version is stellar and not hard at all to make!
- Potatoes: Russet potatoes or Yukon Gold potatoes can be used. Cook the potatoes until tender, drain, and mash.
- Cheese: Two kinds of cheeses are used in the mashed potatoes: Parmesan and cheddar. This adds flavor and creaminess. Additional cheddar cheese is sprinkled on top of the casserole once assembled.
- Milk: Add the milk gradually until the ideal mashed potato texture is reached. That will depend on each person. I like the potato layer smooth and creamy.
- Egg Yolk: The egg yolk is optional, but if using, it is stirred into the mashed potato mixture and adds a richness to the flavor. It is a delicious addition – and I recommend using it if you aren’t working around egg allergies.
- Ground Meat: Ground beef, ground turkey, ground lamb, or ground sausage can be used. Or a combination of any of those meats can be used together in the recipe.
- Vegetables: The standard vegetables used in this Shepherd’s Pie recipe are onions, carrots, peas and corn.
- Broth: Beef broth is preferred.
Bonus tip: adding a teaspoon of beef bouillon paste to the filling mixture is optional but amplifies flavor in a big way! I use the Better than Bouillon brand that comes in a jar.
Assembling Shepherd’s Pie
This recipe bakes in a 9X13-inch dish. Glass or ceramic dishes are preferred, but metal pans can also be used.
- Spread the filling evenly in the bottom of a 9X13-inch dish.
- Dollop the mashed potatoes on top and spread evenly all the way to the edges creating a seal all the way around.
- Sprinkle with cheese.
Optional: if the dish is really full, consider placing it on a foil-lined baking sheet to bake so it doesn’t bubble over into the oven.
Make-Ahead Tips
Classic Shepherd’s Pie is an excellent meal to make ahead of time! Here are a few tips to make that happen.
- Freezer Meal: make and assemble the Shepherd’s Pie. Cover the dish tightly with layer of plastic wrap followed by a layer of foil. Freeze (for up to three months). To bake, preferably, let it thaw overnight in the fridge. Remove the foil and plastic wrap and bake per the recipe instructions, adding 10-15 minutes to account for the chilled dish. If baking from frozen, remove the plastic wrap and foil and recover with a sheet of greased foil. Bake for 45 minutes covered. Uncover and bake another 30 to 45 minutes until the filling is hot and bubbling.
- Make-Ahead Meal: make and assemble the Shepherd’s Pie. Cover with greased foil and refrigerate for up to 24 hours. Bake straight from the fridge, covered for the first 20 minutes. Uncover and continue to bake until hot and bubbling (may need an extra 10-15 minutes of baking time to account for the chilled dish).
Shepherd’s Pie Variations
Shepherd’s Pie is one of my family’s all-time favorite meals! Scroll below the recipe to see the adorable screenshot of how one of my son’s detailed exactly that.
This recipe has stood the test of time and is a solid tried-and-true favorite.
If you love the flavors of Shepherd’s Pie, here are two fun and delicious variations to try:
Shepherd’s Pie
Ingredients
Potato Layer:
- 3 medium russet or Yukon Gold potatoes, peeled and chopped, about 4 to 5 cups (see note for thicker topping)
- 2 tablespoons butter
- ½ to 1 cup milk
- ½ cup Parmesan cheese
- ½ cup shredded sharp cheddar cheese
- Salt and pepper
- 1 teaspoon garlic powder
- 1 egg yolk (optional – see note)
Meat Filling:
- 2 to 2 ½ pounds ground beef, ground turkey, ground sausage (or a combination)
- ½ to 1 cup chopped onion
- 1 cup diced carrots
- 2 cloves garlic, finely minced, or 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 ¼ cups low-sodium beef or chicken broth (see note)
- 1 teaspoon worcestershire sauce
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme (or 1 teaspoon fresh thyme)
- ¼ teaspoon dried rosemary (or 1 teaspoon fresh rosemary)
- ½ cup frozen corn kernels
- ½ cup frozen peas
- 1 cup shredded sharp cheddar cheese
Instructions
- Preheat the oven to 375 degrees F. Lightly grease a 9X13-inch pan with cooking spray.
- For the potatoes, place the potatoes in a medium saucepan and cover with 1-2 inches of water. Add a teaspoon of salt. Bring to a boil and cook for 15 minutes until the potatoes are tender.
- Drain the potatoes and return to the pot. Mash the potatoes lightly. Add the butter, milk (start with 1/2 cup and add more if you want the texture creamier and softer), Parmesan and cheddar cheeses, salt and pepper to taste, and garlic powder. Mash together until smooth and creamy. Add the egg yolk, if using, and mix until well-combined.
- For the meat and vegetable mixture, in a large 12-inch nonstick skillet over medium heat, add the ground meat, onion, carrots, garlic, salt and pepper. Cook, breaking the meat into small pieces, until the meat is no longer pink and the vegetables are starting to soften, 5-7 minutes or so. Drain excess grease.
- Sprinkle the flour over the meat and cook over medium to medium-high heat for a minute or so, stirring constantly. Stir in the tomato paste, broth, Worcestershire sauce, oregano, thyme, and rosemary. Bring to a simmer and cook for 8 to 10 minutes.
- Stir in the corn and peas.
- Pour the meat mixture into the prepared pan. Spread the mashed potatoes over the top all the way to the edges of the pan creating a seal over the meat mixture. Sprinkle the 1 cup cheddar over the top of the potatoes.
- Bake for 35-40 minutes until the edges are golden and the casserole is bubbling. Let it rest for 10 to 15 minutes before serving. Serve warm.
Notes
- Potatoes: many readers (and myself) report over the years wanting a thicker potato topping. To do that, simply 1 1/2 or double the potato layer ingredients.
- Filling:I often increase the filling ingredients as follows: 2 tablespoons flour + 1 3/4 cups broth + 1 tablespoon Worcestershire. And I often add a teaspoon or so of beef bouillon paste to amplify flavor. This recipe is very adaptable to changes like this (and a great recipe to play around with).
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Recipe Source: adapted from a recipe sent to me by a reader, Danielle, who got it from a friend and convinced me I needed to give Shepherd’s Pie another shot (I reduced the butter and cheese a bit and changed up the spices and meat based on what I had on hand) – it looks very similar to this recipe by Alton Brown, no wonder it’s good!
Recipe originally published February 2015; updated October 2025 with new photos, recipe notes, and additional information.
Some funny, random memories of making this meal since my kids were little that were included in the original blog post:
Little Cam (2 1/2 years old – who is now 13!) thinks it’s called “Cow’s Pie” and we have been unable to convince her otherwise. You can imagine how the boys still giggle over that one, especially when she asks: “we having cow’s pie for dinner, mom?”
This snapshot of my 9-year olds’ annual birthday survey makes me smile (he’s now 20 years old!). 
Gosh Mel…I guess your next cooking show should be in Billings, MT to prove to some people that our hometown really is pretty great!! Now on to making Shepherds Pie!!
I know, Suz, seriously!
How come you make every food sound so delicious? I suddenly have a craving for this and I never thought I would!
I made this and I didn’t tell my family about what Cam called SP, but my 3yo started calling it cow pie, too! Ha! I guess it comes from living in a place where the forest is full of the other kind of cow pies.
Forgot to mention–how cute is it that your son wants to be a chef when he grows up?!
Putting it on my must-make list–and soon! I made a shepherd’s pie once years ago–obviously, it wasn’t memorable because I never made it again. As so many others have stated, if you say it’s good, then it absolutely must be. Since we have been buried with snow and enduring bitter cold here in New England, I am all about comfort food right now. I recently made a classic pot roast that rocked my boat and changed how I feel about pot roast forever. It’s lick-the-plate good, and I highly recommend it: http://www.fransfavs.com/2015/02/classic-pot-roast/
We tried this last night! I’ve had pretty much the same thoughts about Shepherd’s Pie until now. It was really yummy and, although it wasn’t quick, it was easy. Because I used ground beef and ground chicken sausage that was well seasoned, I didn’t add the oregano/rosemary/thyme to the meat mixture. I also accidentally forgot the worcestershire sauce and it was still really tasty. My husband had a conservative first helping and then went back for more!
Did anyone make the joke that maybe you should call this ” humble pie?” 😉
Haha. No, Deb, but thanks for bringing that up. 🙂
Oh Mel. I wished you lived next door and would bring me yummy things that you’re trying out. I want to make this so bad, but my husband has stated, “I hate Shepherd’s (or Cottage) Pie!”. I have faith in you, you would never lie to me. Maybe this will be the recipe that will change his view on it. 🙂 Thanks (as always) for sharing. You. are. the. best. And you make me want to cook! Oh, and I might have told my students today (when discussing Spanish vocabulary words on food,) “you have to eat as many colors as you can!” Directly inspired by you! They were amazed and hopefully learned something new! 🙂
Oh, Mel! I am cracking up! I think you’re going to as well. I had never ever wanted to try something called “shepherd’s pie.” Not even if Gordon Ramsey said it in his Scottish turned British brogue. And a friend brought if for a meal when we lost our child. I definitely didn’t ask for the recipe. Never ever wanted to try it again.
Here’s the funny thing. After I got off work on Valentine’s day my husband said he was cooking dinner. How nice! To be off my feet. So I started guessing, steak was my first guess. He kept saying no to everything and I knew he was using potatoes and when I asked for another ingredient and he said ground beef it took a few minutes, probably because I didn’t want to utter it, but I did guess “shepherd’s pie” and he said yes. For Valentine’s day. Well, I overlooked the meal bc he worked so hard at it and and he was cooking. He avoids the oven like the plague. They were the best mashed potatoes I ever had. He even etched a heart in them. 🙂 But I think the meat is always a weird texture and the taste is always so shortcoming. I can’t place it what it is about the “gravy.”
He didn’t remember ever having shepherd’s pie and he had planned this meal 2 weeks in advance!! He did a trial run when I was out of town and used the kids as guinea pigs. Can you believe it? I still am so blown away by all of it. But laugh that for Valentine’s day he made me shepherd’s pie. LOL Of all the things, why shepherd’s pie?? He said he wanted to try something he thought he could cook. So it has built up his confidence and maybe I can get him to cook more often.
Sorry this was so long!
Oh my gosh, that is too funny, Kimberlee. Bless you for being gracious during the Shepherd’s Pie Valentine’s meal. I think that’s awfully sweet that your husband went to so much work (a trial run, really??).
Last night was the first time I have ever made Shepherd’s Pie/ Cottage Pie.
One word: YUMMY!!!
Thank you:) I will be adding this to my list of go to dinners!
Made this tonight for dinner…..delicious! Thanks Mel! It’s a keeper!
Great Pie!! This is the one we eat. i make it Gluten Free by using arrowroot powder in place of flour and it thickens up nicely.
I just got done making The Sheppard Pie. Put it in the oven and Realized I Forgot to add the egg yolk to the potatoes. What will that do to my 1st ever Sheppard Pie?
Shepard’s pie is something we love at our house. My kids know it will be on the menu after we have turkey and mashed potatoes because that is how we use our leftover mashed potatoes. This looks extra yummy and will have to try it! Glad you joined the Shepard’s pie loving club 🙂
I love Shepherd’s Pie, and so does my family! I made this last night and had everything on hand (used ground dark turkey meat). It was really delicious. Loved the addition of the tomato paste. It added a nice richness, as did the worcestershire sauce. Enough for leftovers–we all loved it, thanks.
I love that your son wrote Billings, MT as his desired vacation spot! Hilarious!
I agree 100% about using homemade mashed potatoes. It makes the biggest difference in the over all dish.
If you have access to ground bison (we get it at costco ) it’s also very good in shepherd’s pie!
I’ve never minded Shepherd’s Pie, but have never loved it. Although I’ve always used real potatoes, it’s always been the meat mixture I haven’t loved. I’ll have to give this one a try if you love it, cause my hubby loves the stuff and would be thrilled if I made it for him! Also, that’s adorable that Cam calls it cow’s pie, so cute!
HA! I’m totally going to try this again ONLY because it’s from you and I so often trust your judgement completely on all your dishes, you have yet to lead me astray!
The past couple years I’ve always cooked shepherds pie with a “white” version for the meat: shredded chicken, green beans, cream of mushroom and some milk. It’s always my go to meal to take into people because it’s a hit for all ages!
Billings? Please explain. 😉
My parents live there and he (and the other boys) love visiting the grandparents. 🙂
We love this version. I use smoked sharp cheddar and or Havarti. http://www.foodnetwork.com/recipes/sunny-anderson/shepherds-pie-with-mushroom-onion-gravy-recipe.html
I’ve never heard of instant potatoes in shepherd’s pie, nor microwaved hamburger. Wow. Our family has always loved SP.
I made this tonight using ground elk from the elk my brother just got a few months ago…delish. This is most definitely the best shepherd’s pie I’ve ever made/had. Thank you!
I just had to comment on how impressed I am that your 9 year old can write in cursive!! I have 3 children and in our school system (in Virginia) they are only taught cursive briefly in 2nd grade. My 10 year old cannot even read it when someone sends him a card and they have written a note in cursive.
Thanks, Kylene – this was especially good handwriting. 🙂
I have come to love shepard’s pie now that I make a “non instant” version. I use ground turkey and make a sweet potato topping with a small amount of cheese. Someitmes I use both white and sewwt potatoes…depends on how I am feeling I guess. Thanks for sharing this version…yum.
Two suggestions to elevate an already scrumptious dish.
– substitute braised meat chunks – stew size – for the ground meat.
– top it with a bechamel sauce flavored with your choice of cheese.
I love Shepards Pie and this is very similar to my recipe. Very, very yummy and such a great dish to make ahead. My one and only question is why would anyone EVER USE INSTANT POTATOES???? That is just WRONG ! Do you think I’ve made my feelings clear about instant potatoes?
Your nine year old want to go to Billings MT?????? We live in Bozeman MT……..much better place to vacation!
Ha! I agree, I’m from Montana, lots of other nice places! 🙂 Mel, I love your site, I’ve been a long-time reader, thanks for helping me make dinners my family loves!
Another MT girl here
There are other beautiful places in Montana but you can’t beat the allure of visiting grandparents!
My parents (the kids’ grandparents) live there hence the favorite vacation spot. It’s actually quite fun even though we’ve been to other beautiful, great spots in Montana. 🙂
I thought later…maybe the grandparents live there! And you are right…some gorgeous spots along the river and outside of town.
Another Montana girl here! Bozeman also:0)
Love Montana!!!!
Biiterroot Valley girl here……
Like others who have commented… only because I saw it here might I try it!
But the thing that stuck out to me was your son’s desire to vacation in Billings. I live near Kalispell. I often stay in Billings on my winter RV trips because there is a decent rv park open through the winter and my last trip, I was there for 2 days … accidentally 🙂
Agree! I only go to Billings if I have to.
Foam roller yes! Many ways to do it depending on where your body needs it. I suggest youtube. Totally sign up for another shorter race so that you can feel what it is like. I suggest a 10K if you can find one. It will help you mentally to know that you have basically run 1/2 of a 1/2. Keep up the great work!
Can’t wait to make the shepherd’s pie. One of my husband’s favorites but I never make it either.
And he wants to be a chef when he grows up! I love your blog, taste in food, and you’re a real mother! And a good one to boot.
Greetings from the frozen North up here in New Brunswick, Canada! This is too funny! 🙂 I just searched your blog last week as I wanted a GOOD Shepherd’s pie recipe and figured it would have to be yours! No luck that day, but I am glad you had a change of heart and posted this delicious sounding recipe. I will be sure to try yours the next time my famiy is craving this yummy comfort food.
It’s about time, Mel! I’ve been waiting for Shepherd’s Pie to come into my life, but I’ve never trusted another’s recipe for it (do you get what I’m sayin’?). I know I can trust yours. I’ll be serving it.
Forgive me, I forgot the real reason I wanted to post a comment. Your 9 year old has great taste. What first jumped out at me was the favorite movie. ” Where the Red Fern Grows”. It has been one of my favorite books for more years than I care to divulge. I reccomend it to everyone who has a young boy or girl about 8 to 10 years old who loves the out of doors. Just stock up on tissues.
What timing. I prepped Shepherd’s Pie last night. . . to be cooked and eaten later this week. I make mine with leftover roast and gravy, couple of handfuls of frozen veggies, topped with real mashed potatoes and cheese.
You must of heard me yelling a state away, at my fridge, 4 cups left over mashed potatoes. Why doesn’t mel have a shepherds pie recipe? I would never make shepherds pie unless it was yours. I’m scarred from my mother in law throwing the contents of her fridge with, yup, instant mashed on top and saying “shepherds pie” shudders. Thanks for coming to the rescue. Again.
I, unlike most commenters, love shepard’s pie. Although I learned something new today (always a good thing!). What I have enjoyed is cottage pie. My family has been engaged in some sort of farming (dairy and beef), for decades, so beef is frequently on the table. We usually knew the name of the animal who provided our supper. Camelia burgers were a favorite, she was NOT a nice cow. Which was a big reason she became a supper cow.
If you want an even faster supper, you can do what we call hamburger gravy. Just make the meat part as recipe states, and serve over mashed potatoes. You can be eating in 30 minutes, it is filling and tasty.
Hope I haven’t offended anyone with the dose of reality.
Not offended here Gina. You made me laugh!!! Poor Camelia! That’s hilarious!
I only ever make one shepard’s pie due to disgusting ones my mom used to make growing up (ground beef with tomato sauce, chunks of tomatoes, greens beans, with instant potatoes and cheddar cheese on top). Blech. I’m not a huge fan of ones with tomato sauce, so I usually make this 30-minute (more like 45 minutes) version from Rachel Ray. It has more of a beef gravy base, and is my husband’s favorite meal by far. If any of you are hesitant to try out shepard’s pie, I would check it out as well: http://www.foodnetwork.com/recipes/rachael-ray/30-minute-shepherds-pie-recipe.html
And like other readers have said, you are beyond my favorite food blogger. I feel like we have similar cooking styles and tastes, so I know if you like it, I will too. Your recipes aren’t too fancy schmancy and are meant for families with real children! Thank you for what you do. 🙂
I’ve only ever had good shepard’s pie, so even though I have no “baggage” I’ve only made it once or twice. You’ve inspired me to get it back into rotation. It’s a nice hearty meal and getting two dinners out of one dish is ALWAYS a good thing 🙂
Not a fan of Shepherd’s Pie. If you have changed your mind maybe I should give this one a try.
I lived in the UK from 2009-2014 so I have tasted some wonderful Shepherds Pie but have been yet to taste a recipe I really liked that also tastes authentic! So thank you for posting.I usually only post comments on your site after I have tried and loved your food, but this I haven’t made yet. It looks very promising!
As a side note, which you may already know, if they use beef they call it Cottage Pie and if they use lamb it is Shepherd’s Pie. I’ve never heard of using sausage. Though they have all sorts of sausage and pork pies in England, they are quite different. Interesting.
I look forward to trying this. I trust your judgement completely. I follow loads of blogs but yours is my ‘tried and true recommend to anyone’ blog!
Hi Tara – always look forward to seeing your comments pop up. You taught me something new today! I didn’t know the difference between Cottage and Shepherd’s Pie so thanks!
As an Englishwoman born and bred, I can tell you that Tara is right.. Cottage pie = beef, and Shepherds pie = lamb… But most people call it shepherds pie even with beef. I know, we are a strange people! Ha ha!
The main difference is the tomato paste. When using lamb, it always has a tomato element to the meat layer. When using beef, it is more of a beef gravy deliciously coating the meat and vegetables…
I’ve also never known either to have sweetcorn in them – though I know you Americans love your corn, so it doesn’t hurt 🙂
Also, I always brown my onions first before adding my ground meat, I find it adds another layer of flavour!
For those asking about freezing, you can freeze the meat mixture very well, just make sure it is thawed completely, then put it in an oven safe dish, cover with foil and heat through completely before adding freshly made mashed potatoes and cheese to the top, then just place under the broiler! 🙂
i made it tonight Mel and YUM! Loved it! Really really yum. Thank you for another keeper!
I have to say, I never knew Sheperds pie would ever be made with anything instant! Your recipe looks a lot like what we have always made in our family, although I might try adding the spices you suggest. Worcestershire sauce is our friend!
Shepherd’s Pie has long been a favorite of mine – probably because of my love for REAL mashed potatoes. I’m looking forward to trying this recipe, but I’ll be leaving out the peas. My family despises peas. Ha!
Shepherd’s Pie is good……it’s ultimate comfort food in the UK where I come from……but having said that…..yes, it can be bad, lol! With instant ingredients and beans…….? Never! Was usually made to incorporate the left over roast from Sunday dinner. Please…….can the words, instant mashed potato NEVER be mentioned here again, Mel?
My daughter will love this. My mom made shepherd’s pie when I was young and it was ok. This recipe sounds much, much better. Thanks!
If anyone can convince me to give Shepherd’s Pie a shot, it’s probably you…But I come with my own baggage. As a kid, when my older sister was feeling particularly mean after a fight, she would request Shepherd’s Pie for dinner just because she knew I hated it. 😉 But after living in the UK, I know I need to give this peasant food another shot. You may have just convinced me to do it. It seems like it might be great for -40F North Dakota evenings.
Definitely making this tonight. I already know my husband will love it. I’m sure I will too, and I’m even optimistic about my kids!
Would this work to be put together a day ahead and baked the next day?
Yes, and you can freeze it for a meal and bake like a frozen lasagna.
If you freeze frozen REAL mashed potatoes, it will most definitely change the consistency of the potatoes and they will not be as creamy and smooth as fresh.
I freeze “real” shepherd’s or cottage pie all the time (never knew there was an instant version…)and have never had any problems with the mash not being creamy. I guess you’ll have to try 😉
I haven’t tried assembling and baking that way but I think it’s worth a shot, Tammy!
Alright…I’ll try it but only bc you have never steered me wrong before! When you say sausage are you referring to ground italian sausage or ground pork (breakfast) sausage?
Hey Bryn – I usually use a ground turkey or chicken sausage (uncooked not the precooked kind).