This Classic Shepherd’s Pie recipe is a comfort food classic for a reason. Ground beef simmered in milk, broth, and seasonings and then topped with peas and carrots and creamy mashed potatoes. What’s not to love?
Shepherd’s Pie costs $11.83 to make and serves 8. That breaks down to $1.48 per serving. Serve this Shepherd’s Pie with my Italian Salad and Crescent Rolls for a complete meal.
Classic Shepherd’s Pie Recipe
I have a serious confession to make. I have never been a fan of shepherd’s pie. Like, ever.
Whenever I tried it, I was just not impressed, yet I would hear others rave about it being a major comfort food. I could not understand the hype, so I set a goal to make the best shepherd’s pie recipe that I would enjoy.
I am happy to report that I met my goal! Yay! I’m now ready to rave about this yummy and easy to make shepherd’s pie recipe. I can now wholeheartedly agree with others that this dish is a major comfort food.
Where is shepherd’s pie from?
When I first heard the phrase shepherd’s pie, I remember thinking to myself, ‘What on earth is it?”
It first originated in the late 1700s in the United Kingdom. Somebody first created it as a way to use up leftover meat. That’s a strategy I can relate to.
Not much has changed in the kitchen over the years! We all need some recipes for leftovers, so we don’t waste food in the kitchen.
What is a good side for shepherd’s pie?
A few simple sides make this a complete meal. A few ideas include 1-Hour French Bread, potato rolls, and my Thanksgiving salad.
Does shepherds pie have pastry?
When you hear the word pie, of course, you naturally think of pastry. However, pie is defined as a baked dish that contains a filling and is encased by dough. In Shepherd’s pie, the mashed potatoes count as the dough, and the meat and veggies the filling.
How do you store this shepherd’s pie recipe?
Store this classic shepherd’s pie recipe in the fridge for up to 3-4 days. Be sure to store it in an airtight container.
This dish makes excellent leftovers! You can also freeze it in an airtight container for up to 3 months. It is great to store it in the freezer to pull out on one of those busy nights!
How long does it take to reheat shepherds pie in the oven?
Preheat the oven to 180 degrees and bake it for 45 minutes or until hot in the middle. Remove the foil for the last 10 minutes of cooking to get the topping crispy again.
How to Make Classic Shepherd’s Pie Recipe:
STEP ONE: First, preheat the oven and prepare the pan. While the oven is preheating, boil the potatoes.
STEP TWO: Next, make the filling by browning the meat and then adding in the flour and tomato paste. Then stir in the beef broth, milk, Worcestershire sauce, and thyme to simmer.
STEP THREE: Finish the potato topping and then pour the meat filling into the baking dish. Spread the peas and carrots over the beef followed by the potatoes.
Cook’s Note:
- If you’re feeling decadent, then use cream instead of milk in both the filling and potatoes.
- Leftovers will keep, covered in the refrigerator, for up to 5 days.
COOK’S TOOLS:
- large skillet
- wooden spoon
- 9×13-inch baking dish
- large pot
- potato masher
- colander
- rubber scraper
- pastry brush
How much will this recipe cost to make:
RECIPE COST: $11.83
PER SERVING COST: $1.48
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of this Classic Shepherd’s Pie recipe will vary depending on what ingredients you already have.
- 4 russet potatoes – $1.92
- 5 Tablespoons unsalted butter – $0.50
- 3 Tablespoons cream cheese – $0.36
- ⅓ cup milk – $0.15
- 1 large egg – $0.10
- 1 large yellow onion – $0.62
- 2 pounds ground beef – $6.02
- 1 teaspoon salt – $0.01
- ¼ teaspoon black pepper – $0.02
- 5 Tablespoons all-purpose flour – $0.10
- 2 Tablespoons tomato paste – $0.24
- 1 ¾ cup beef broth – $0.57
- ¼ cup milk – $0.11
- 2 Tablespoons Worcestershire sauce – $0.12
- 16 ounces frozen peas and carrots – $0.99
More Main Dish recipes:
Hawaiian Food Truck Garlic Shrimp
Classic Shepherd's Pie
Equipment
- large skillet
- wooden spoon
- 9x13-inch baking dish
- large pot
- potato masher
- colander
- rubber scraper
- pastry brush
Ingredients
POTATO TOPPING:
- 4 medium russet potatoes peeled and cut into 2-inch pieces
- 3 Tablespoons unsalted butter melted
- 3 Tablespoons cream cheese
- ⅓ cup milk anything but skim
- 1 large egg beaten
- salt and pepper to taste
FILLING:
- 2 Tablespoons unsalted butter
- 1 large yellow onion chopped
- 2 pounds lean ground beef defrosted
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 5 Tablespoons all-purpose flour
- 2 Tablespoons tomato paste
- 1 ¾ cups low-sodium beef broth
- ¼ cup milk anything but skim
- 2 Tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 16 ounces frozen peas and carrots
Instructions
PREHEAT OVEN AND PREP PAN:
- Move oven rack to upper-middle position and preheat oven to 375 degrees F. Lightly grease a 9x13-inch baking dish with nonstick cooking spray; set aside.
BOIL POTATOES:
- Add potatoes to large pot and enough water to cover them by 1 inch. Set the heat to high and bring potatoes to boil. When boiling, reduce heat to medium and cook until tender, about 12-18 minutes.
MAKE FILLING:
- While potatoes boil, make the filling. In a large skillet over medium-high heat melt butter. Add onion and saute until opaque and starting to turn light brown around the edges, about 4-5 minutes.
- Add ground beef, salt, and pepper and use a wooden spoon to break the meat up into small pieces. Cook, stirring often, until the beef is cooked through, about 8-10 minutes. Stir in flour and tomato paste and cook for 2 minutes.
- Stir in beef broth, milk, Worcestershire sauce, and thyme and bring to a simmer. Once simmering, reduce heat to medium and cook until thickened, about 5-7 minutes.
FINISH POTATO TOPPING:
- Drain in a colander and transfer potatoes back to pot. Add butter, cream cheese and milk. Mash until smooth, adding more milk (1 tablespoon at a time) until potatoes are thick but easily spreadable. Season potatoes with salt and pepper.
ASSEMBLE AND BAKE:
- Pour meat filling into prepared baking dish and shake into an even layer. Evenly distribute peas and carrots over meat.
- Using a rubber scraper, spread potatoes over peas and carrots. Use a for to make ridges over potatoes by dragging the fork lightly through the potatoes. Brush potatoes with beaten egg and bake until the meat filling is bubbly, about 15-20 minutes.
- Turn on the broiled and broil for 2-5 minutes, or until the top of the potatoes are golden brown.
- Cool on a wire rack for 5-10 minutes, and then serve!
Notes
Nutrition
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This Classic Shepherd’s Pie recipe first appeared on Food Folks and Fun on October 23, 2010. I have since updated the post and pictures.
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I made this tonight for dinner and it was fabulous! I normally think shepards pie is okay, but everyone loved it too! Thanks for the recipe!
Erin
Yay! I’m so glad you liked it!:)
It’s been sooo long since I enjoyed a shepard’s pie! I will happily have this recipe on repeat 🙂 thanks for easy to follow instructions!
Your version of shepherds pie is lovely, Jillian. The only major difference between yours and mine is I usually add about 1/2 teaspoon of grated nutmeg to the mashed potato. 🙂
This shepherd’s pie was absolutely delicious!
I have never tried Shepherd’s pie, but wanted to try to make it one day. Here we go… Your recipe sounds amazingly delicious! I am gonna make it this weekend. Thanks for sharing!
Such a classic, comforting dish to have this fall! The potato topping goes perfectly with the savory meat filling!
The was one of my favourite meals growing up and I still love it now.
This was so comforting and had so much flavor…even my pickiest kiddo had seconds! I’ve already been asked when I can make it again. 🙂
This recipe is not for Shepard’s Pie. Shepherd’s Pie is made with lamb. When using beef, it is called Cottage Pie. Yummy either way!