Pin It A comforting, affordable classic featuring savory ground beef and vegetables, topped with creamy, cheesy mashed potatoes and baked until golden.
This shepherds pie is my go-to cozy dinner when I want something both satisfying and simple. Using leftover veggies and a cheesy potato topping always reminds me of home-cooked meals growing up.
Ingredients
- Ground beef: 500 g (1 lb) (or ground turkey or lamb for variation)
- Onion: 1 medium, finely chopped
- Carrots: 2 medium, diced
- Frozen peas: 1 cup
- Garlic: 2 cloves, minced
- Tomato paste: 2 tbsp
- Worcestershire sauce: 1 tbsp
- Dried thyme: 1 tsp
- Dried rosemary: 1 tsp
- Beef or vegetable broth: 250 ml (1 cup)
- All-purpose flour: 2 tbsp (or cornstarch for gluten-free)
- Vegetable oil: 2 tbsp
- Salt and black pepper: to taste
- Potatoes: 800 g (about 1¾ lbs), peeled and chopped
- Milk: 60 ml (¼ cup)
- Butter: 2 tbsp
- Cheddar cheese: 100 g (1 cup) shredded
- Salt and black pepper: to taste
Instructions
- Prep oven and potatoes:
- Preheat your oven to 200°C (400°F). Boil the potatoes in salted water until tender, about 15 minutes. Drain well.
- Mash potatoes:
- Mash the potatoes with butter, milk, half the cheddar cheese, salt, and pepper until creamy. Set aside.
- Cook filling:
- Heat oil in a large skillet over medium heat. Add onion and carrots, cooking for 5 minutes until softened.
- Add beef and aromatics:
- Add garlic and ground beef. Cook, breaking up meat, until browned and cooked through.
- Season:
- Stir in tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Cook for 1 minute.
- Thicken filling:
- Sprinkle flour over the mixture, stir in, and cook for another minute.
- Simmer:
- Pour in broth and bring to a simmer. Add peas and cook for 3–5 minutes until slightly thickened.
- Layer and bake:
- Transfer the beef mixture to a baking dish (about 20x20 cm/8x8 inch). Spread evenly.
- Add topping:
- Spoon mashed potatoes over the filling, smooth the top, and sprinkle with remaining cheddar cheese.
- Bake:
- Bake for 20–25 minutes until the top is golden and the filling is bubbling. Let cool for a few minutes before serving.
Pin It Whenever this shepherds pie comes out of the oven, my family gathers around, hoping to get the crispiest cheesy scoop first. It vanishes quickly on busy nights—a true comfort meal for all ages.
Nutrition & Dietary Notes
This recipe contains dairy and wheat but can easily be adapted with non-dairy substitutes and gluten-free options. Each serving is hearty, with 525 calories, 25 g fat, 44 g carbs, and 29 g protein.
Budget-Friendly Ideas
Stretch your food budget by adding extra frozen veggies or swapping beef with lentils. Serve leftovers for lunch—they taste even better the next day.
Serving Suggestions
Pair this shepherds pie with a simple green salad or steamed vegetables for a complete meal. Leftovers reheat well for busy weeknights.
Pin It Enjoy the comfort and simplicity of this classic shepherds pie. Serve hot and savor every cheesy, savory bite with those you love most.
Questions About This Recipe
- → What is the best meat for this dish?
Ground beef offers classic richness, but ground turkey or lamb can be used for different flavors. For vegetarian options, lentils or plant-based mince work well.
- → How can I make the topping extra creamy?
Mash potatoes with warm milk and butter, then fold in shredded cheddar cheese while still hot for a smooth, creamy texture.
- → Can I substitute flour for thickening?
Yes, to keep it gluten-free, cornstarch is a great alternative to all-purpose flour to thicken the filling.
- → What vegetables complement the filling?
Onions, carrots, and peas provide sweetness and texture. You can also add frozen corn or leftover veggies for extra nutrition.
- → How long should it bake?
Bake at 200°C (400°F) for 20–25 minutes until the topping is golden and the filling bubbles around the edges.
- → Are there allergen considerations?
This dish contains dairy and wheat; for gluten-free or dairy-free options, use cornstarch instead of flour and suitable butter and cheese substitutes.