Best Shepherd’s Pie Recipe

I perfected a Shepherds Pie Recipe featuring fluffy mashed potatoes topping a hearty, freezer-friendly ground beef mixture that keeps this meal easy and healthy.

I didn’t set out to make the Best Shepherd’s Pie, but this Shepherds Pie Recipe quietly stole every weeknight I had. I layer browned lean ground beef under a fluffy heap of mashed russet potatoes and bake until the edges get slightly bubbly.

There’s a tiny trick I picked up that keeps the filling rich but not greasy, and it’s one of those things you notice the first bite but can’t name until you make it. I won’t tell you everything here, but if you like a satisfying meal that freezes like a dream, this one will make you curious enough to try.

Why I Like this Recipe

– I love how cozy it feels, like a warm hug on a rough day
– It makes way more than I need so I get easy leftovers for lunches and it freezes great so I can save time later
– It’s forgiving so when I mess up a little it still turns out tasty, no stress
– The creamy top and hearty filling give a nice contrast, and my friends always ask for seconds

Ingredients

• Potatoes: Starchy russets give creamy mash, lots of carbs and potassium, filling comfort.
• Ground beef: Good source of protein and iron, adds savory richness and fat.
• Onion: Adds sweet and savory depth when cooked, contains fiber and antioxidants.
• Carrots: Bring natural sweetness, vitamin A, crunch and a bright color.
• Peas: Frozen peas add pop of sweetness, fiber, plant protein and color.
• Tomato paste: Concentrated tomato flavor, gives umami tang and a touch of acidity.
• Worcestershire sauce: Tiny amount boosts savory complexity with anchovy umami and tang.
• Butter: Adds richness, smooth mouthfeel and saturated fat for flavor.
• Thyme: Herb adds earthy floral notes, subtle freshness and good aroma.
• Cheddar cheese: Melts to golden top, adds sharp dairy flavor and extra fat.

Ingredient Quantities

• 1 1/2 lb (700 g) russet potatoes
• 4 tbsp unsalted butter, divided
• 1/4 cup (60 ml) milk
• 2 tbsp sour cream or plain yogurt optional
• 1 lb (450 g) lean ground beef
• 1 tbsp olive oil
• 1 large yellow onion, chopped
• 2 medium carrots, diced
• 2 cloves garlic, minced
• 1 cup (150 g) frozen peas
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 tbsp all purpose flour
• 1 cup (240 ml) beef broth or stock
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp dried thyme or 1 tbsp fresh thyme leaves
• 1/2 cup (50 g) shredded cheddar cheese optional
• 2 tbsp chopped fresh parsley optional

How to Make this

1. Preheat oven to 400°F (200°C). Peel and cut 1 1/2 lb russet potatoes into even chunks, cover with cold water, add a pinch of salt and bring to a boil, cook 15 to 20 minutes until fork tender.

2. While potatoes cook heat 1 tbsp olive oil in a large skillet over medium-high. Add 1 lb lean ground beef and brown, breaking it up, about 5 minutes. Drain any excess fat if there’s a lot.

3. Push beef to the side, add 1 tbsp unsalted butter (see note about dividing butter), then add 1 large chopped yellow onion and 2 diced carrots. Cook until softened about 5 to 7 minutes, stir in 2 minced garlic cloves and cook 30 seconds more.

4. Stir in 2 tbsp tomato paste and 1 tbsp Worcestershire sauce, cook 1 to 2 minutes to deepen the flavor. Sprinkle 2 tbsp all purpose flour over the mixture, stir well and cook another minute so the flour loses its raw taste.

5. Slowly pour in 1 cup beef broth while scraping up browned bits, add 1 cup frozen peas, 1 tsp dried thyme or 1 tbsp fresh leaves, 1 tsp kosher salt and 1/2 tsp black pepper. Simmer until slightly thickened, 5 to 8 minutes. Taste and adjust seasoning.

6. Drain the potatoes, return to the pot and mash with 2 tbsp unsalted butter, 1/4 cup milk and 2 tbsp sour cream or plain yogurt if using. Don’t overwork them or they get gluey, mash until creamy but still fluffy.

7. Spread the beef and veggie mixture in a baking dish (about 8×8 or 9×9). Spoon the mashed potatoes on top and smooth or make little ridges with a fork for crispy peaks. Dot the top with the remaining 1 tbsp unsalted butter and sprinkle 1/2 cup shredded cheddar cheese if you want.

8. Bake 20 to 25 minutes until filling is bubbling and the potato top is golden; if you want a deeper brown, broil 2 to 3 minutes but watch it closely so it doesn’t burn.

9. Let the pie rest 10 minutes before serving, sprinkle 2 tbsp chopped fresh parsley if using. It’s hearty and comforting, serve with a simple green salad.

10. Freezer hack: cool completely, wrap tightly with foil or plastic wrap and freeze up to 3 months. To reheat thaw overnight in fridge and bake 30 to 40 minutes at 350°F (175°C) until hot, or bake from frozen covered at 350°F for about 60 to 75 minutes.

Equipment Needed

1. Large pot for boiling potatoes (about 4 qt)
2. Colander for draining the potatoes
3. Large skillet for browning the beef
4. 8×8 or 9×9 baking dish
5. Potato masher or hand mixer for the mash
6. Chef’s knife and cutting board for chopping onions, carrots
7. Wooden spoon and rubber spatula for stirring and scraping
8. Measuring cups and spoons
9. Oven mitts and a cheese grater if you want melted cheddar on top

FAQ

Best Shepherd’s Pie Recipe Substitutions and Variations

• Russet potatoes: swap for Yukon Gold (same weight, gives a creamier, buttery mash) or for a twist try sweet potatoes (same weight, note flavor will be sweeter so cut back on added milk/butter).
• 1 lb ground beef: use ground lamb for a richer, more authentic taste (1:1), or ground turkey for a leaner pie (1:1). For vegetarian, use cooked brown lentils about 1 to 1 1/4 cups cooked to replace 1 lb meat, and saute them with the same aromatics.
• 1 cup beef broth: use chicken or vegetable broth 1:1 if that’s what you have, or swap half the broth with dry red wine for deeper flavor (taste and reduce salt).
• 2 tbsp all purpose flour (thickener): replace with a cornstarch slurry made from 1 tbsp cornstarch + 1 tbsp cold water (stir in at the end to thicken), or use arrowroot the same way; you can also simmer the sauce longer to reduce it instead of adding starch.

Pro Tips

1) Dry and fluff your potatoes: after draining, return them to the hot pot and let them sit on low heat for 30 to 60 seconds to drive off extra steam. Mash while still warm with warm milk and room temp butter, and dont overmix or you’ll end up with gluey mash.

2) Boost the filling with browning and reduction: take the extra time to get good brown bits on the beef and caramelize the tomato paste a bit, then simmer the liquid down so the filling is concentrated. If it’s still thin, whisk a teaspoon of cornstarch into a little cold water and stir that in, simmer until it thickens.

3) Layer texture and flavor: fold in the peas at the end so they stay bright, and add a splash of Worcestershire, a teaspoon of balsamic, or a bit of mustard for depth if it tastes flat. Taste before topping so you can adjust salt and acid.

4) Crisp up the top without drying it out: make shallow ridges with a fork for extra browning, dot with butter and sprinkle the cheese at the last few minutes of baking. If you broil to brown, watch it like a hawk cause it goes from perfect to burnt really fast.

5) Freezing and reheating hacks: cool completely before wrapping tight to prevent ice crystals. Reheat covered at moderate heat until hot, then uncover for the last 10 minutes to re-crisp the top, and add a splash of broth if the filling seems dry.