Shepherd’s Pie with Ground Beef is a classic comfort food that brings together a hearty mix of seasoned ground beef, vegetables, and a creamy mashed potato topping. The warm, bubbling filling paired with the golden crust made from buttery potatoes makes it a perfect cozy meal for any night of the week.
I love making this dish because it’s so satisfying and pretty straightforward. The best part, to me, is the way the flavors all blend — the savory beef with tender carrots and peas under a slab of smooth, fluffy potatoes. I usually add a little extra cheese on top for a nice golden finish that everyone at the table always asks for seconds.
Shepherd’s Pie feels like a full meal in one dish, so I often serve it with just a simple side salad or some steamed greens. It’s the kind of meal that warms you up from the inside out, and I find it’s great to have on hand for busy days or when I want something filling and homey. Plus, leftovers taste just as good the next day!
Key Ingredients & Substitutions
Ground Beef: This is the heart of your Shepherd’s Pie. Choose 80/20 lean-to-fat ratio for the juiciest, most flavorful filling. For a leaner option, try ground turkey or chicken, but the flavor will be lighter.
Potatoes: Russet or Yukon Gold potatoes work best because they mash nicely and give a creamy, fluffy texture. Sweet potatoes offer a twist with a hint of sweetness and extra nutrients.
Vegetables: Carrots and peas add color and bite. Frozen peas are easy and keep their sweetness. You can add corn or green beans if you want a bit of variety.
Tomato Paste & Worcestershire Sauce: These boost the meat mixture’s depth and balance richness with a little tang. If unavailable, you can use a splash of soy sauce or a bit of ketchup instead.
Cheese (optional): Cheddar is my favorite for a gooey, golden crust. If you’re dairy-free, try a vegan cheese alternative or skip it altogether.
How Do I Get the Perfect Creamy Mashed Potato Topping?
Getting creamy mashed potatoes is key for a great Shepherd’s Pie topping. Here’s my simple method to guarantee smooth results:
- Start with peeled, evenly chopped potatoes so they cook at the same rate.
- Boil in salted water until tender, about 15-20 minutes. Test with a fork—if it slides in easily, they’re ready.
- Drain them well to avoid watery mash; any excess moisture will make the topping runny.
- While still hot, mash with butter and warm milk. Warm milk blends better and keeps the mash creamy.
- If you want extra smooth potatoes, mash well or use a potato ricer.
- Add salt last and taste—it’s easier to add than fix if it’s too salty.
- Spread the mash firmly but don’t press too hard; you want some lightness for a nice crust.
Equipment You’ll Need
- Large skillet – I recommend a good-sized pan so you can cook the beef and vegetables evenly.
- Potato pot or large saucepan – perfect for boiling potatoes until tender.
- Masher or fork – helps you mash the potatoes smoothly and easily.
- Baking dish – a 9×13-inch dish works well to layer the pie and bake it evenly.
- Wooden spoon or spatula – for stirring the filling without scratching your pan.
Flavor Variations & Add-Ins
- Use ground turkey or chicken instead of beef for a leaner version.
- Add chopped mushrooms or celery to the meat mixture for more flavor and texture.
- Sprinkle shredded mozzarella or pepper jack cheese on top instead of cheddar for a different cheesy crust.
- Mix in chopped fresh herbs like rosemary or parsley to freshen up the flavor.
Shepherd’s Pie with Ground Beef
Ingredients You’ll Need:
For The Filling:
- 1 1/2 lbs ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 cup frozen peas
- 1/2 cup corn kernels (optional)
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- Salt and pepper to taste
For The Mashed Potato Topping:
- 2 lbs potatoes, peeled and cut into chunks
- 4 tablespoons butter
- 1/4 cup milk (more if needed)
- 1/2 cup shredded cheddar cheese (optional)
- Fresh thyme or parsley for garnish
How Much Time Will You Need?
This Shepherd’s Pie takes roughly 15 minutes to prepare and about 25 minutes to bake. Boiling potatoes will need around 15-20 minutes. All in all, expect about 45 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare Potatoes:
Preheat your oven to 400°F (200°C). Place peeled, chopped potatoes in salted boiling water and cook until tender, about 15-20 minutes. Drain well.
2. Cook the Beef and Vegetables:
While potatoes cook, heat a large skillet over medium heat. Brown the ground beef, breaking it up with a spoon as it cooks. Drain any excess fat. Add onion, garlic, and diced carrots; sauté for about 5 minutes until soft.
3. Flavor the Filling:
Stir in tomato paste, Worcestershire sauce, thyme, salt, and pepper. Cook for another 1-2 minutes. Pour in beef broth and simmer until slightly thickened, about 5-7 minutes. Stir in frozen peas and corn (if using), and cook until heated through. Remove from heat.
4. Mash the Potatoes:
Mash the drained potatoes with butter and milk until creamy and smooth. Season with salt to taste.
5. Assemble the Pie:
Spread the beef mixture evenly in a baking dish. Top with mashed potatoes and spread to cover fully. Create textured peaks with a fork if you like. Sprinkle shredded cheddar cheese on top if you want a cheesy crust.
6. Bake and Serve:
Bake in the preheated oven until the top is golden and slightly crispy, about 20-25 minutes. Garnish with fresh thyme or parsley before serving.
Can I Use Frozen Ground Beef for This Recipe?
Yes, you can! Just be sure to fully thaw the ground beef in the fridge overnight before cooking. This helps it cook evenly and prevents excess moisture in the skillet.
Can I Make Shepherd’s Pie Ahead of Time?
Absolutely! Prepare the filling and mashed potatoes separately, then assemble the pie just before baking. You can also fully assemble and refrigerate it for up to 24 hours before baking.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through, adding a splash of broth or milk if it seems dry.
What Can I Use Instead of Potatoes for the Topping?
If you want a low-carb alternative, try mashed cauliflower or a mix of mashed cauliflower and potatoes. They create a creamy topping that bakes nicely and tastes great.