Classic Shepherd’s Pie (Easy Make-Ahead Dinner)
A classic shepherd’s pie is one of my favorite ways to turn a pound of ground meat and a few potatoes into a hearty, comforting dinner. I simmer a savory meat filling with herbs and vegetables, spread creamy Parmesan mashed potatoes over the top, and bake it until golden.
Everything comes from a regular grocery store, and most of it may already be in your pantry and freezer. The filling and topping come together while the oven preheats, so this recipe works well for a comforting Sunday dinner without a lot of fuss.
Want more comfort food dinners like this? My Mississippi pot roast and beef tips and gravy are reader favorites.
| Servings | Prep Time | Cook Time | Calories | Protein |
|---|---|---|---|---|
| 6 | 20 minutes | 50 Minutes | 570 kcal | 20 g |
*** There is an additional 10 minutes resting time.
Table of contents
Key Takeaways
- Shepherd’s pie is a baked casserole with a savory ground meat filling and a mashed potato topping.
- The sauce will not thicken in the oven, so simmer the filling to the consistency you want before assembling.
- Let the filling cool slightly before adding the potatoes so the topping spreads easily and does not sink in.
- Bake uncovered at 400°F for 25 to 30 minutes, then cool for 15 minutes before serving.
- The assembled pie can be refrigerated or frozen unbaked, which makes it a great make-ahead dinner.
What Is Shepherd’s Pie?
Shepherd’s pie is a baked casserole made with a seasoned ground meat filling underneath a layer of mashed potatoes. Traditional shepherd’s pie uses ground lamb, which is where the name comes from. When the filling is made with ground beef, the dish is technically called cottage pie. This recipe works with either type of meat, and the same herbs and rich, savory sauce flavor both.
Ingredients You Will Need
Ground lamb: One pound of ground lamb makes a traditional shepherd’s pie. Ground beef works just as well if that is what you have.
Yellow onion and garlic: One cup of chopped onion and two minced garlic cloves build the flavor base for the filling.
Dried herbs: Parsley, rosemary, and thyme season the meat. Dried herbs hold up well during simmering and baking.
Worcestershire sauce: One tablespoon adds a deep, savory flavor to the filling.
Flour and tomato paste: These thicken the sauce so the filling holds together when you cut into the pie.
Beef broth: One cup makes the sauce along with the flour and tomato paste.
Frozen vegetables: Frozen mixed peas and carrots go into the filling straight from the freezer. If you cannot find mixed peas and carrots, use ½ cup frozen peas and ½ cup frozen sliced carrots.
Russet potatoes: About 2 large potatoes, peeled and cut into 1 inch cubes. Russets mash up light and fluffy.
Butter and half & half: A full stick of butter and 1/3 cup of half & half make the topping rich and creamy.
Parmesan cheese (optional): A small amount stirred into the mash gives the topping a savory finish.
You will also need neutral cooking oil, garlic powder, kosher salt, and ground black pepper.
How to Make Shepherd’s Pie
The full measurements and step-by-step details are in the recipe card below. Here is how the pie comes together and what to watch for at each stage.
- Make the meat filling. Cook the onions in oil, then brown the meat with the herbs, salt, and pepper. Stir in the Worcestershire sauce, garlic, flour, and tomato paste, then add the broth and frozen vegetables. Simmer until the sauce is as thick as you want it on the plate. No steam escapes during baking, so it will not reduce any further in the oven.
- Make the potato topping. Boil the potatoes until fork tender, then drain them and let them steam-dry in the hot pot for 1 minute. Wet potatoes are the top cause of a watery pie, so do not skip this step. Mash with the butter, half & half, and seasonings, then stir in the parmesan, if using.
- Assemble and bake. Spread the filling in a 9×9 (or 7×11) inch baking dish, top with the hot mashed potatoes, and spread into an even layer. Use the back of a spoon to make slight ridges in the top. Not only does this make a nice appearance, but it also lets the peak pick up that nice browned coloring. Bake uncovered at 400°F for 25 to 30 minutes, then cool for 15 minutes so the filling sets before serving.
Cook’s Notes
► Let the filling cool slightly before spreading the potatoes on top. A cooled filling keeps the potatoes from sinking in and makes them much easier to spread. In a rush, pop the filling in the freezer while you make the potatoes.
► Spread the mash while it is still hot. Cold mashed potatoes are stiff and nearly impossible to spread.
► For an extra-rich topping, stir a big handful of shredded cheddar, gruyere, or Monterey Jack into the potatoes. The pie does not need it, but it is a nice bonus for company (and cheeseheads:).
Make Ahead, Storing, and Reheating
This pie is fabulous for making ahead. Assemble the pie but do not bake it. Once cool, refrigerate or freeze it. Thaw a frozen pie in the refrigerator before baking, because it takes far too long to bake from frozen. Also, the outside will cook faster than the inside if it’s frozen. Then bake as directed in the recipe.
Refrigerate baked leftovers in an airtight container for up to 4 days, or freeze them for up to 3 months. Reheat single servings in the microwave. Reheat a larger amount covered in a 350°F oven until hot in the center. The oven keeps the potato topping from turning watery.
Frequently Asked Questions
Shepherd’s pie is made with ground lamb, and cottage pie is made with ground beef. Both use the same savory filling and mashed potato topping, and this recipe works with either meat.
Two things cause a watery pie. First, the sauce does not reduce in the oven, so it bakes at whatever thickness it had going into the dish. Simmer the filling until the sauce reaches the consistency you want before assembling. Second, wet potatoes drop excess liquid into the filling, so steam-dry the drained potatoes in the hot pot before mashing.
Yes. For best results freeze it unbaked, then thaw in the refrigerator and bake at 400°F as directed. Baked leftovers also freeze well for up to 3 months.
Refrigerate leftovers in an airtight container for up to 4 days. Reheat covered in a 350°F oven until hot in the center, or microwave individual portions. The oven keeps the topping from turning watery.
The filling was likely too hot or too thin when you spread the potatoes. Let the filling cool slightly first, steam-dry the potatoes after draining, and spread the mash while it is still hot.
Yes. Ground beef makes this a cottage pie, and ground turkey works as a leaner option. Cook either one the same way, and drain excess fat if needed before adding the flour and tomato paste.
Shepherd’s pie is a complete meal with meat, vegetables, and potatoes in one dish. If you want something alongside, a simple green salad, roasted green beans, or dinner rolls round it out without competing with the pie.
No. Shepherd’s pie is a casserole, not a pastry pie. The mashed potato topping takes the place of a crust and browns lightly in the oven.
Russet potatoes work best. They mash up light and fluffy and hold their shape as a topping. Yukon golds also work and give a slightly creamier, denser mash.
Yes. Skip the flour and stir in 2 tablespoons of cornstarch mixed with a splash of water when you add the tomato paste. Skip the Worcestershire sauce too, since it is not gluten free.
A 9×9 or 7×11 inch baking dish works for this recipe. If the dish looks very full, place it on a rimmed baking sheet to catch any filling that bubbles over.
Yes. Sometimes I reduce the amount of meat and add chopped zucchini or spinach, either fresh or frozen and thawed. Celery cooked with the onion also adds great flavor to the base.
Classic Shepherd’s Pie Recipe
Ingredients
Meat Filling:
- 2 tablespoons grapeseed oil or other neutral oil
- 1 cup chopped yellow onion from 1-1/2 onions
- 1 pound ground lamb or ground beef
- 2 teaspoons dried parsley leaves
- 1 teaspoon dried rosemary leaves
- 1 teaspoon dried thyme leaves
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon Worcestershire sauce
- 2 garlic cloves, minced about 2 teaspoons minced
- 2 tablespoons all purpose flour
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 cup frozen mixed peas & carrots*
Potato Topping:
- 1 ½ pounds russet potatoes about 2 large potatoes peeled and cut into 1 inch cubes
- 8 tablespoons unsalted butter 1 stick
- ⅓ cup half & half
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ cup parmesan cheese (optional)
Instructions
Make the Meat Filling.
- In a large skillet over medium-high heat, add the oil and heat for 2 minutes. Add the onions and cook, stirring occasionally, 5 minutes.
- Add the ground lamb (or ground beef) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook, stirring occasionally, 6 to 8 minutes or until the meat is browned.
- Stir in the Worcestershire sauce and garlic and cook for 1 minute.
- Add the flour and tomato paste, stirring until combined and no clumps remain.
- Add the broth and the frozen peas and carrots. Heat until just boiling. Reduce to a simmer. Simmer for 5 minutes, stirring occasionally. Set aside.
- Preheat oven to 400°F.
Make the potato topping.
- Place the potatoes in a large pot and cover with water. Bring the water to a boil. Reduce to a simmer. Simmer about 10 to 15 minutes or until potatoes are fork tender.
- Drain the potatoes. Let the potatoes stand in the hot pot for 1 minute to evaporate any remaining liquid.
- Add butter, half & half, garlic powder, kosher salt and pepper. Mash the potatoes and stir until all the ingredients are well combined.
- Add the parmesan cheese, if using and stir until combined.
Assemble the casserole.
- Pour the meat mixture into a 9- by 9-inch (or 7- by 11-inch) baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Using a fork or the back of a spoon, carefully spread into an even layer, making small peaks in the potatoes.
- If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake uncovered for 25 to 30 minutes. Let stand 15 minutes before serving.
Cooks Tips
- Sauce thickness – Simmer the sauce until it is the thickness you want for the finished dish. That thickness is what it will be once baked. No steam escapes while baking to let it reduce any further.
- Cool the filling – This makes sure that the potato doesn’t weep into the filling. The potatoes will be easier to spread and give you those nice layers.
- Steam dry the potatoes – Excess water can make the potatoes weep into the filling.
- Spread the potatoes while hot – Hot potatoes spread much easier than cold ones.
This dish is perfect for making ahead of time. Assemble the pie but don’t bake it. When cool, you can either refrigerate it for 4 days or freeze it for 3 months. If frozen, thaw it overnight in the refrigerator. If refrigerated, let stand at room temperature 20 minutes before baking or add 5 minutes to the baking time.
