Dinner

Classic Shepherd’s Pie with Beef Recipe

ByLuna Ryder February 9, 2026February 9, 2026

Introduction

Classic Shepherd’s Pie with Beef is a comforting and hearty dish perfect for family dinners. It combines a rich ground beef filling with creamy mashed potatoes baked to golden perfection. Simple ingredients come together to create a timeless meal everyone will love.

A clear glass dish holds a layered shepherd’s pie with a base layer of cooked ground beef mixed with diced carrots, peas, and corn, showing deep brown and orange-green-yellow colors. Above it is a thick, even layer of mashed potatoes, creamy white with slightly browned crispy spots on top, giving a rough texture. A woman's hand is lifting a spoonful out, revealing the bright vegetable mix under the creamy top. The dish rests on a white marbled surface with a hint of a patterned cloth beneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 and ½ lbs. Russet potatoes, peeled and cut into 1/2-3/4″ dice
1 Tbsp. + 1 tsp. salt, divided
1 Tbsp. vegetable oil
1 small onion, finely chopped
2 carrots, peeled and finely chopped
2 cloves garlic, minced
2 sprigs thyme (or 1 tsp. dried thyme)
1 and ½ lbs. ground beef chuck, or other medium fat ground beef
½ tsp. pepper
2 Tbsp. flour
1 Tbsp. tomato paste
1 cup beef broth (low sodium)
2 tsp. Worcestershire sauce
¾ cup frozen corn, defrosted
¾ cup frozen peas, defrosted
2 Tbsp. butter
¼ cup milk, heated
1 egg yolk

Instructions

Step 1: Preheat oven to 425°F.
Step 2: Place diced potatoes in a pot filled with cold water. Add 1 tablespoon of salt. Cover slightly and bring to a boil over high heat. Once boiling, uncover and reduce heat to medium-high. Cook until potatoes are fork-tender, about 10-15 minutes.
Step 3: While potatoes cook, heat vegetable oil in a medium sauté pan over medium-high heat. Add onions and carrots, cooking until softened, about 5-6 minutes. Stir in garlic and thyme.
Step 4: Add ground beef, 1 teaspoon salt, and ½ teaspoon pepper. Cook, stirring occasionally, until meat is browned and cooked through, about 7-8 minutes. Drain any excess fat.
Step 5: Stir in flour and tomato paste to the meat mixture. Cook for 1-2 minutes until well combined. Pour in beef broth and Worcestershire sauce.
Step 6: Bring mixture to a boil, then reduce heat to a simmer. Stir occasionally until thickened, 2-3 minutes. Remove thyme sprigs.
Step 7: Fold in defrosted corn and peas. Taste and adjust seasoning with salt and pepper as needed.
Step 8: Drain cooked potatoes and return them to the pot. Heat over medium for 1-2 minutes to dry out. Remove from heat.
Step 9: Mash potatoes with butter. Stir in heated milk. Quickly mix in the egg yolk to enrich the mash, ensuring not to cook the egg. Season with salt to taste.
Step 10: In an 11 x 7 inch baking dish, spread the meat filling evenly. Top with mashed potatoes, starting from the edges to seal in the filling. Use a fork to make swirling patterns on the potato surface for texture.
Step 11: Bake in the preheated oven until the potatoes are golden and slightly crispy on top, about 20 minutes.

Tips & Variations

For a richer mash, substitute half the milk with cream or add cream cheese.
Use ground lamb instead of beef for a traditional shepherd’s pie.
Add cooked mushrooms or diced bell peppers to the filling for extra flavor and texture.
Top with grated cheddar cheese before baking for a cheesy crust.

Storage

Store leftover shepherd’s pie covered in the refrigerator for up to 3 days. To reheat, cover loosely with foil and bake at 350°F until warmed through, about 20-25 minutes. It can also be frozen for up to 2 months; thaw overnight before reheating.

How to Serve

A close-up view of a baked shepherd's pie in a clear glass dish, showing two main layers. The bottom layer is a mix of cooked ground meat with small pieces of carrots, peas, and corn, creating a colorful and textured base with brown, orange, green, and yellow tones. The top layer is a thick, creamy mash of potatoes that is slightly browned and crispy on the surface, contrasting with the soft inside. The dish sits on a white marbled surface with a blurred blue cloth partially visible underneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make shepherd’s pie ahead of time?

Yes, you can prepare the filling and mashed potatoes separately, then assemble just before baking. Alternatively, assemble fully and refrigerate for up to 24 hours before baking.