This shepherds pie recipe is a classic comfort food recipe that never really goes out of style.
It is a perfect way to use up leftover mashed potatoes.
This is a great easy dinner recipe that is ready in under an hour from start to finish, less if you are using leftover potatoes.
Shepherds Pie is originally a British recipe, but crossed the ocean and is now enjoyed pretty much all over the western world. And we are happy for that.
This is a great meal in a dish. All you need to do is add a side salad or some crusty bread and dinner is ready!
As readers of this site know, I love anything that makes things easier on the cook.
We are all far too busy these days, yet it is still important (maybe more now than ever) to put a great meal on the table to share with family and friends. This recipe fills the bill.
This is a very budget conscious meal too. Gather together 1 1/2 pounds of ground beef, some potatoes and a few vegetables and this meal is ready to serve up to 6 people.
I love ground beef recipes. They are delicious and really stretch the budget.
As always, feel free to make a few variations of your own. If you don’t like peas, leave them out and use all corn or carrots. Love peas, add more. Cooking is rarely an exact science. You can usually adjust recipes a bit to suit your own taste.
Shepherds Pie Recipe
Ingredients
- 1 1/2 pounds ground beef
- 1 large onion, finely chopped
- 1/2 teaspoon salt or seasoned salt
- 1 dash pepper
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups frozen mixed vegetables, peas and carrots, or corn
- 4-5 potatoes, boiled
- 1 -2 tablespoons butter
- bit of milk
- salt and pepper to taste
Instructions
- For the filling, brown the meat and onion in a frying pan, seasoning with the salt and pepper. If you have a lot of grease in the pan after browning, drain it off.
- Add the beef broth and Worcestershire sauce. Cook for 5 minutes. Add the butter to the pan and let it melt. Stir it all together. Add the flour, gradually and stir to thicken the broth into a gravy. Add the frozen vegetables to the meat mixture and cook for 5 minutes.
- For the topping, mash the potatoes, using butter and a bit of milk to flavor them. Season with salt and pepper.
- Preheat the oven to 350ºF.
- Move the meat and vegetable mixture to a baking dish. Cover it all with the potatoes. Bake for 1/2 hour at 350ºF until the top is brown and the pie is heated through evenly.
Nutrition
Tips and Variations:
- This recipe may be made several hours before serving. Brown and heat the pie in the oven just before serving.
- If you prefer you can try this recipe with ground chicken or turkey. I haven’t tried it, so I can’t guarantee the results for taste, but give it a try. It will make it leaner and lower in calories than the traditional version of shepherd’s pie.
- Use fresh vegetables if you prefer. Add them to the frying pan just before adding the broth and cook them in the broth.
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I love especially this recipe, because I can use what have and change it up.
This is my family’s favorite Shepherds Pie recipe. Even my teenagers love it and they are super picky! I appreciate the simple instructions. It’s so good!
I tried this recipe for tonight’s meal and it was great, the only thing I would add to the printed recipe is to drain the grease after cooking the beef and onions.
Yes Carl, good idea. I should have put that in the directions. I think I will now.
Hi Karen. Great recipe we all loved it and to drain the grease is in your directions
This is NOT a Shepherds Pie but a Cottage Pie. Shepherds Pie is made from lamb and Cottage Pie from beef.
Thanks. Whatever you choose to call it, it’s delicious.
Any thoughts on how to eliminate the flour?
Hi Susan, That’s an easy one. Just replace the flour with and equal amount of cornstarch and use it in the same way as the flour.
Yes I use Arrowroot. It is a great low carb thickener.
I make this recipe with ground Turkey and instead of potatoes I use cauliflower mashed potatoes. You get lots more veggies and the Turkey is much leaner. To thicken the gravy instead of flour I use arrowroot. It works great and has fewer less carbs. Tastes great and even my husband loves it!
i have made this recipe several times.
it is the best.
Thanks Marie. I love it too.
There is no ground beef in a Shephards pie. You should name it Cottage Pie.
Hi Ann,
Technically you are correct. In the UK this would be a cottage pie. In Canada and the US we make shepherd’s pie from beef or lamb.
Karen
I totally agree. I only use ground lamb when I make it.
Can’t believe it’s so easy and flavorful. Two weeks later my nephew asked me to make it again.
A family favorite!!
Yes, one of mine too John.
yes tried it delicious !