Easy Shepherd's Pie

Scooping shepherds pie out of the pan.

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5 from 1 review

This traditional English meal, Shepherd's Pie, is the ultimate comfort food. Topped with a layer of creamy potatoes and sharp cheese, everyone will be begging for seconds!


Units Scale

Potato Layer:

  • 4 large russet potatoes, cut into 1" chunks
  • 3 tablespoons butter
  • 1/4 cup half and half
  • 1/4 cup sour cream
  • 1 teaspoon garlic powder
  • 1 tablespoon fresh parsley (1 teaspoon dried)

Meat Layer:

  • 1 small onion, chopped
  • 2 minced garlic cloves
  • 2 pounds ground beef (or ground turkey or lamb)
  • 3 tablespoons all-purpose flour
  • 3 tablespoons tomato paste
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • Dash of salt and pepper
  • 1 cup beef broth
  • 2 tablespoons Worcestershire sauce
  • 1/2 cup red wine or grape juice
  • 1 1/2 cups frozen peas and carrots
  • 1/2 cup frozen corn
  • 2 bay leaves
  • 1 1/2 cups cheddar cheese, shredded


    1. Preheat the oven to 350° F. Grease a 9x13 inch pan (if using instead of a cast iron skillet) with cooking spray. 
    2. Peel and dice potatoes. Place potatoes into a large pot of water and boil on high for 15-20 minutes or until tender.
    3. Drain and mash potatoes. Mix in half and half, sour cream, butter, garlic powder, and parsley, and mash until smooth. Set aside.
    4. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until tender. Add the garlic and cook an additional minute until fragrant.
    5. Add the meat and cook until browned. Drain the fat.
    6. Sprinkle in the flour and cook until golden, about 2 minutes.
    7. Stir in tomato paste, rosemary, parsley, thyme, paprika, salt, and pepper.
    8. Add the beef broth, Worcestershire sauce, red wine/grape juice, and bay leaves. Bring to a slow boil and let the mixture thicken for 3 to 5 minutes.
    9. Reduce heat to medium-low and remove the bay leaves. Add in the frozen vegetables and cook until no longer frozen, 5 to 10 minutes.
    10. Leave the mixture in the cast iron skillet, if using, or transfer to the greased pan.
    11. Spread or pipe the potato mixture on the meat mixture until the entire pie is covered. Sprinkle with cheddar cheese.
    12. Bake for 35 minutes or until heated and the edges golden brown.


  1. To save time, I cook the meat mixture while the potatoes are boiling.
  2. I love using beef bouillon to make broth. The bouillon lasts a while, so keeping it in your cupboard when you need broth for a recipe is great.
  3. If you are short on time, I recommend using instant mashed potatoes. Half the work, but just as good!


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