Name: Beef Shepherd's Pie Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 50 min
Cuisine: British
Ingredients: 1-½ pounds yukon gold potatoes, peeled and diced; ⅓ cup whole milk, more as needed; 4 tablespoons unsalted butter; 1 teaspoon coarse kosher salt, more to taste; ¼ teaspoon garlic powder; ½ teaspoon ground black pepper; 1 tablespoon olive oil; 8 ounces button or crimini mushrooms, cleaned, stems removed and diced; 1 medium onion, diced fine; 2 medium carrots, peeled and diced fine; 1 teaspoon coarse kosher salt, more to taste; ½ teaspoon ground black pepper; 1 pound ground beef (or lamb); 2 garlic cloves, minced; 2 tablespoons potato starch or cornstarch; 2 teaspoons tomato paste; 1 teaspoon Worcestershire sauce (or soy sauce); 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves); 1-¼ cup beef broth, or more as needed; ½ cup frozen peas

There’s something so comforting about a warm, hearty dish bubbling fresh from the oven, and this Beef Shepherd's Pie Recipe nails that feeling every time. The creamy mashed potato topping paired with a rich, savory beef filling makes it a dinner that feels like a hug on a plate. Trust me, you’ll want to make this one on repeat!

A close-up of a round black cast iron pan filled with two layers: the top layer is a smooth, golden brown mashed potato crust sprinkled with small green herb bits, slightly browned on the edges with soft ridges; the bottom layer visible where a section is scooped out shows a thick, brown meat and vegetable stew with visible orange carrot cubes, green peas, and dark mushrooms. A wooden spoon is scooping the stew from the bottom right side of the pan. The pan sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Beef Shepherd's Pie Recipe
Top Tip
How to Serve Beef Shepherd's Pie Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Beef Shepherd's Pie Recipe

Why You'll Love This Recipe

This Beef Shepherd's Pie Recipe has won me over for its perfect balance of flavor and texture. I love how the mushrooms add depth, the thyme gives a subtle earthiness, and the mashed potatoes provide that gorgeous creamy top that crisps up just right in the oven.

Simple, wholesome ingredients: It uses everyday pantry staples and fresh vegetables for a nourishing family meal.
One-dish comfort food: You can make it entirely in a cast-iron skillet, minimizing cleanup and maximizing flavor.
Versatile and customizable: Easily swap ground beef with lamb or add extra herbs to suit your taste.
Freezer-friendly: Make a batch ahead or save leftovers for a no-fuss meal anytime.

A close-up of a cooked mixture in a pan, showing three main layers: small brown meat pieces spread evenly, bright orange carrot chunks scattered throughout, and small green peas placed randomly on top. The texture looks moist with a slight shine, and a wooden spoon is stirring the food from the right side, with a visible part of a woman's hand holding it. The pan is white, and the setting is on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Beef Shepherd's Pie Recipe lies in how each ingredient contributes to depth and comfort. Yukon gold potatoes make fluffy, buttery mash, while the beef filling is enriched with mushrooms and carrots for texture and sweetness — all brought together with fragrant herbs and a splash of Worcestershire for umami.

Flat lay of peeled and diced Yukon gold potatoes, a small white bowl of whole milk, a few tablespoons of unsalted butter, a small white bowl of coarse kosher salt, a small white bowl of garlic powder, a small white bowl of ground black pepper, a small white bowl of olive oil, a handful of cleaned and diced button mushrooms, one medium finely diced onion, two peeled and finely diced carrots, one whole uncracked brown egg, one pound of raw ground beef, two garlic cloves, a small white bowl of potato starch, a small white bowl of tomato paste, a small white bowl of Worcestershire sauce, a small white bowl filled with dried thyme leaves, a small white bowl of beef broth, and a small handful of frozen peas placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Yukon gold potatoes: Their creamy texture and buttery flavor make them perfect for mash that’s smooth yet holds a little texture.
Whole milk: Adds richness without overpowering the potatoes; you can adjust the amount for your preferred creaminess.
Unsalted butter: Essential for flavor and that silky mashed potato finish.
Coarse kosher salt & black pepper: Seasoning at every step ensures well-balanced flavor.
Button or crimini mushrooms: These deepen the savory notes and add a lovely meaty texture.
Onion and carrot: Classic base flavors that add sweetness and bulk to the beef filling.
Ground beef: Choose fresh, good-quality beef for the best taste and texture.
Garlic cloves: For that subtle punch of aromatics that ties everything together.
Potato starch or cornstarch: Thickens the beef mixture so it’s perfectly set under the mashed potatoes.
Tomato paste: Adds concentrated richness and a touch of tang.
Worcestershire sauce: Brings essential umami and depth.
Dried thyme: Offers an herby, comforting earthiness that’s classic in shepherd’s pie.
Beef broth: Keeps the filling moist and flavorful.
Frozen peas: For a pop of sweetness and color right at the end.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making this Beef Shepherd's Pie Recipe my own by swapping veggies based on the season or what’s in the fridge. Feel free to toss in some corn or bell peppers, or try ground lamb for a traditional twist. This dish is also forgiving if you want to kick up the spice with a dash of cayenne or smoked paprika.

Variation: When I’m craving something a bit earthier, I use ground lamb instead of beef — it’s so cozy and flavorful!
Dairy-free option: Swap butter for olive oil and use coconut or almond milk for a creamy mash without dairy.
Make it vegetarian: Try lentils or mushrooms as the base, and use vegetable broth instead of beef.
Seasonal veggies: Add diced parsnips or sweet potato into the filling for extra sweetness and texture.

Step-by-Step: How I Make Beef Shepherd's Pie Recipe

Step 1: Boil Potatoes to Creamy Perfection

I always start by peeling and cubing my Yukon gold potatoes so they cook evenly. Boil them in salted water until fork-tender, about 20-25 minutes — don’t rush this part, the texture of the mash really depends on perfectly cooked potatoes. Once drained, add warm milk, butter, and seasonings, then mash gently. I like my mash a little rustic, so I avoid over-mashing to keep a bit of fluffy texture.

Step 2: Build a Flavorful Beef Filling

In a hot skillet, sauté the mushrooms with a pinch of salt until all their liquid evaporates — this step amplifies their earthy flavor and prevents sogginess. Then add finely diced onions and carrots, cooking until tender and slightly sweet. Next up, the ground beef goes in. Cook it until brown with no pink left—it’s important for food safety and flavor. Stir in garlic, potato starch (or cornstarch), tomato paste, Worcestershire sauce, and thyme to build a rich base. Deglaze with beef broth and let it simmer to thicken and concentrate flavors. Just before removing from heat, I fold in frozen peas for their fresh bite.

Step 3: Assemble and Bake to Golden Perfection

Spoon the beef filling into your cast-iron skillet or baking dish, then gently spread the mashed potatoes on top. If you want that lovely crispy texture on the top, I like to run a fork over the mash in a crisscross pattern—this creates more edges to brown in the oven. Bake at 425ºF on the upper rack for about 15 minutes or until the top is golden and the filling is bubbling. Give it 5-10 minutes to rest before serving; it helps the layers set and makes for a cleaner cut.

Top Tip

After making this Beef Shepherd's Pie Recipe dozens of times, I've learned a few small tricks that really make a difference in the final dish. These help keep your filling hearty but not greasy and ensure the mashed potatoes turn out perfectly creamy yet crisp on top.

Manage excess fat: When the beef releases too much fat, carefully drain it but keep about a tablespoon for flavor—it keeps the filling juicy without being oily.
Don’t overwork the mash: Mashing just until creamy means your topping will stay light and fluffy, rather than gluey.
Use the right pan: A cast-iron skillet not only adds flavor but also crisps the edges beautifully in the oven.
Rest before serving: Letting it cool slightly helps everything hold together, especially if you want neat servings.

How to Serve Beef Shepherd's Pie Recipe

beef shepherd's pie - Serving Suggestion

Garnishes

I usually keep garnishes simple: a sprinkle of fresh chopped parsley or chives brightens up the dish and adds a pop of color. Sometimes a light dusting of smoked paprika on the potatoes gives a subtle smoky aroma that I love.

Side Dishes

Since this pie is already pretty filling, I prefer serving it with light, fresh sides. A crisp green salad with a tangy vinaigrette cuts through the richness perfectly, or steamed green beans tossed with lemon and garlic work wonderfully.

Creative Ways to Present

For special dinners, I like to assemble individual portions in small ramekins. It looks elegant and makes serving so easy. You can create a fancy crust topping using a sprinkle of grated sharp cheddar cheese or even swirl in some pesto before baking for a unique flavor twist.

Make Ahead and Storage

Storing Leftovers

Any leftovers go straight into an airtight container in the fridge, where they keep well for up to 3 days. I always cool the pie completely before covering to avoid soggy mash on top.

Freezing

This Beef Shepherd's Pie Recipe is fantastic for freezing. I bake it in a freezer-safe dish, let it cool thoroughly, then wrap tightly in plastic wrap and foil. When I want it again, I thaw overnight in the fridge and bake until warmed through—just like fresh!

Reheating

To reheat, I cover the dish with foil and warm it in a 350ºF oven for about 25 minutes, uncovering near the end to crisp the topping. Microwave works in a pinch, but the oven brings back the best texture and flavor.

Frequently Asked Questions:

Is shepherd’s pie traditionally made with beef or lamb?

Traditionally, shepherd’s pie is made with lamb (hence the name 'shepherd'), but many versions—including this Beef Shepherd's Pie Recipe—use ground beef, which is sometimes called cottage pie. Both are delicious, so use whichever you prefer!

Can I make the mashed potatoes ahead of time?

Yes! You can make the mashed potatoes a few hours ahead and keep them warm in a covered dish or gently reheat them before assembling. Just add a splash of milk and give them a quick mash to refresh their texture if they firm up.

What’s the best way to prevent soggy topping?

To avoid the mashed potatoes getting soggy, make sure the beef filling has thickened properly before topping it with the mash, and don’t pile the potatoes on too thickly. Also, baking on the upper rack and crisping the topping with a fork pattern helps create that perfect crust.

Can I substitute other vegetables in the filling?

Absolutely! Feel free to add or swap in vegetables like corn, green beans, or parsnips based on what you have on hand. Just make sure to dice them finely so they cook evenly with the rest of the filling.

Final Thoughts

This Beef Shepherd's Pie Recipe holds a special place in my kitchen because it’s both nostalgic and endlessly adaptable. It’s the kind of meal I come back to whenever I want something satisfying and effortless to please everyone at the table. I hope you enjoy making and sharing this cozy classic as much as I do—it’s like bringing a little warmth to your day, one comforting bite at a time.