Shepherd’s Pie is a comforting casserole featuring a savory meat and vegetable filling topped with creamy mashed potatoes—perfect for cozy family dinners. This recipe offers hearty protein, fiber-rich vegetables, and a satisfying carb boost, with a total prep time of 20 minutes and cook time of 45 minutes.

Beloved for its versatility, this Shepherd’s Pie can be made with ground lamb for a true Irish version or ground beef for a budget-friendly Cottage Pie twist. It serves six generous portions, making it ideal for weeknight meals or meal prep.

Prep Time: 20 minutes | Cook Time: 45 minutes | Serves: 6

Shepherd’s Pie

Shepherd’s Pie is a classic meat-and-potato casserole, combining seasoned ground lamb (or beef) and mixed vegetables in a rich gravy, all topped with fluffy mashed potatoes.

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Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 medium yellow onion diced
• 2 cloves garlic minced
• 1 pound ground lamb or ground beef for Cottage Pie
• 2 carrots peeled and diced
• ½ cup frozen peas
• ½ cup frozen corn
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons all-purpose flour
• 1 cup beef broth
• 2 pounds russet potatoes peeled and cubed
• 4 tablespoons butter
• ⅓ cup milk or half-and-half
• ¼ cup grated Parmesan cheese

Equipment

• 9x13-inch baking dish
• Medium saucepan
• Large skillet
• Potato masher
• Mixing bowls
• Measuring cups and spoons
• Wooden spoon or spatula

Method

 

1. Preheat the oven to 375°F (190°C).
2. In a medium saucepan, cover potatoes with water, bring to a boil, and cook until tender, about 15 minutes. Drain and mash with butter, milk, Parmesan, and salt until smooth.
3. While potatoes cook, heat olive oil in a large skillet over medium heat and sauté onion and garlic until translucent (3–4 minutes).
4. Add ground lamb or beef, breaking it up with a spoon; cook until browned (5–6 minutes).
5. Stir in carrots, peas, corn, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper; cook 2 minutes.
6. Sprinkle flour over the mixture, stir to coat, and cook for 1 minute.
7. Pour in beef broth, bring to a simmer, and cook until thickened, about 3–4 minutes.
8. Transfer meat mixture into the prepared baking dish, spreading evenly.
9. Dollop mashed potatoes over the filling and gently spread to cover.
10. Bake until the top is golden and filling is bubbling, 20–25 minutes. Let rest 5 minutes before serving.

Notes

Substitutions

Use ground beef for Cottage Pie or ground turkey for a lighter option.

Swap russet potatoes for Yukon Gold for creamier texture.

Cooking Tips

For extra creaminess, stir cream cheese into the mashed potatoes.

If freezing, assemble and freeze unbaked; bake from frozen at 350°F for 50–60 minutes.

Storage & Scaling

Refrigerate leftovers in an airtight container for up to 4 days.

Freeze portions in freezer-safe containers for up to 3 months.

To scale, double ingredients and bake in a 9×13-inch pan, or halve for a smaller dish.

Nutritional Benefits
This dish delivers protein, fiber, and essential micronutrients. A 1-cup serving provides approximately 265 calories, 15.5 g protein, 7.7 g fat, and 31 g net carbs—plus vitamins A and C from the vegetables.

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