Super Shepherd’s Pie
Super Shepherd’s Pie is the ultimate comfort food recipe! A savory casserole of ground beef and vegetables simmered in a rich gravy, topped with fluffy mashed potatoes.
Casseroles or dinner pies are a great way to feed the family. Two other budget friendly meals you will want to try are Baked Spaghetti Pie and Classic Tuna Casserole.
Ingredients
- Ground beef – use extra lean ground beef. I have found that regular ground beef is too fatty. Minced lamb can be used for a more traditional recipe.
- Vegetables – fresh and frozen vegetables are used in this recipe. Canned vegetables will bake up too mushy.
- Potatoes – Yukon gold are my favorite for making mashed potatoes.
- Butter – butter is added to the mashed potatoes giving them an extra creamy flavor.
- Milk – whole milk is added to the mashed potatoes. For a richer and creamier layer of mashed potatoes you can use cream.
- Thyme – this herb adds a subtle hint of flavor. If you do not like thyme, simply leave it out.
- Tomato paste – tomato paste compliments the ground beef for an extra punch of flavor.
- Beef gravy mix – prepared as per packet directions. In addition to adding more savory flavor, the gravy will ensure the Super Shepherd’s pie is saucy, not dry.
Variations and substitutions
- Using ground turkey in shepherd’s pie is a healthy alternative to ground beef.
- Try some different vegetables like celery, zucchini, red peppers and mushrooms.
- Instead of using regular mashed potatoes, this recipe tastes incredible topped with my garlic mashed potatoes.
- Top with melted cheddar cheese.
Add additional flavoring with:
- 1/2 cup red wine
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon red pepper flakes
Lamb is not readily available here in Canada, so I have always made with recipe with lean ground beef. Growing up we simply called it Shepherds Pie, not Cottage Pie as some people will point out is incorrect. Call it what you like, it is a hearty, delicious recipe that my family loves!
Traditional Shepherd’s pie came from England and was made with minced lamb. The American version commonly referred to as Cottage Pie uses ground beef. Ground beef is more readily available in North America and has become the more popular version of this classic recipe.
How to make Shepherd’s Pie
Peel and cut potatoes into cubes. Boil in salted water until tender, about 15-20 minutes. Drain.
Add the butter and milk. Mash with potato masher until fluffy, set aside.
Using a large heavy skillet add ground beef, salt and pepper. Fully cook the meat and set aside.
Using the same skillet drain fat from skillet, leaving about 1 tablespoon. Add onions, carrots and garlic. Sauté over medium heat until tender.
Stir in the green beans, corn and peas. Simmer for about 4-5 minutes.
Prepare the gravy mix as per package directions.
Mix together the gravy, ground beef and vegetables. Stir in the tomato paste and thyme, then spread into a 2 quart casserole dish.
Top with the mashed potato mixture. Cover and bake at 350º fahrenheit for 40-50 minutes.
Optional – Add shredded cheddar cheese. Remove from oven, sprinkle with 1 cup of cheese. Return to the oven and bake uncovered for an additional 10 minutes.
Can you freeze Shepherd’s Pie?
Super Shepherd’s Pie freezes very well for up to 3 months. Cover with plastic wrap, and store in airtight container. Thaw and bake for 50-60 minutes.
Best ever ground beef recipes
From soup to meatloaf to burgers, ground beef is a budget friendly meat that I love to use in so many hearty recipes!
This post was originally published June 27, 2015. Occasionally I update with fresh tips, content, and photos. Current update April 28, 2021.
Super Shepherd’s Pie
Video
Ingredients
- 1½ pounds extra lean ground beef
- 7 medium potatoes 6-7 cups raw, chopped
- 3 carrots chopped 2 1/2 cups raw, chopped
- 1 onion chopped about 1 cup
- 1 clove garlic minced
- 1 cup corn frozen or fresh
- 1 cup green beans frozen or fresh
- 1 cup peas frozen or fresh
- 1 tablespoon tomato paste
- 1 teaspoon thyme
- 6 tablespoons butter
- ½ cup milk
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 packet beef gravy mix prepared as per instructions
- 1 cup cheddar cheese shredded
Instructions
- Peel and cut potatoes into cubes. Boil in salted water until tender, about 15-20 minutes. Drain.
- Add the butter and milk. Mash with potato masher until fluffy. Set aside.
- Using a large heavy skillet add ground beef, salt and pepper. Cook until meat is browned. Set aside.
- Using the same skillet drain fat from skillet, leaving about 1 tablespoon. Add onions, carrots and garlic. Sauté over medium heat until tender.
- Stir in the green beans, corn and peas. Simmer for about 4-5 minutes.
- In the meantime prepare the gravy mix as per package directions.
- Mix together the gravy, ground beef and vegetables. Stir in the tomato paste and thyme. Spread mixture into 2 quart casserole dish.
- Top with the mashed potatoes. Cover and bake at 350º fahrenheit for 40-50 minutes.
- Optional – add shredded cheddar cheese. Remove from oven, sprinkle with 1 cup of cheese. Return to oven and bake uncovered for an additional 10 minutes or until has melted.
Nutrition
Wow, what a great dish. I have had to adapt it a bit in the past, not having alot of veggies on hand and I used frozen creamed spinach for one of the layers. I also do two layers each. It is such a great winter comfort food. 🙂
Hey Sarah, that sounds great, best thing about finding recipes is adapting them!
Hi Laureen! My family loves sheperd’s pie and my recipe is very similar to yours. I was wondering about your gorgeous presentation! I would love to be able to make the individual entrees! Fancy schmancy! Gorgeous! Did you use a ramekin or spring form?
Thanks, Kathy
Hi Kathy, for these I simply used a tall circular cutter, and cut them from the baking dish (spatula on the bottom to remove. Problem with this is too waste (which I ate). Now you’ve got me thinking, I will try to come up with a better solution!
I have used a tall square cutter in the past to achieve a similar presentation without as much waste. It looks very fancy as well!
Trying with ground turkey on Tuesday will let you know, it looks amazing….. thank you! Oh and was wondering do you think half loaded baked mashed half sweet potato? I think I will try it. lol
I would be very interested to know how the ground turkey works in this recipe. As I am not a big fan of sweet potato I personally would just use regular potatoes.
Can this b made ahead?
Hi Anne, yes it can, and it freezes well.
definitely will try this soon!!!!
Love if you drop me a note after you’ve made it 🙂
That sound delicious, it is a great family recipe!
Please excuse my ignorance……but this sounds like a pot pie times a hundred! Walnut Grove, Georgia speaking. 🙂 just out of curiosity, is lamb less expensive than beef here in the south, or will this recipe work with chicken? I would love to try the traditional recipe one day!
Funny thing, my Grandma was straight from Scotland and she made this all the time. It was always called Shepards pie and it was made with ground beef or ground left over roast beef. She used whatever veggies were available from the garden at the time. Sometimes even cubed squash and pumpkin as well as turnip, carrots and parsnip. I don’t believe she used tomato paste. Just gravy. It’s one of my favorite meals.
I ate at an authentic Irish lunchroom, and the back part was a dinner. In the lunchroom I had Shepards Pie and it was like a huge Pot pie, with lamb. OMG it was so good. A crust was used instead of mashed potatoes. Now we ate in the dinner part at night and I had shephards pie again, only this time it was like the picture posted above, only lamb was used instead of ground beef. I liked both of these versions, but I liked the “pot pie” version the best! The crust was like nothing I ever tasted before! Both were prepared by Irish owners, and both were quite authentic! Delicious!
Sheesh. I’m super stoked I don’t have to eat anything near Robin. HoleyMoley what hostility!
I think I have finally found a shepards pie recipe that I want to try. I have made this previously and didnt like how it turned out…Thank you!
I would love to hear back how it turns out if you make it. Cheers!
Mine is in the oven as I type this, 10 mins down, 20 til add cheese. I’m ready… mamas hungry!! 🙂
Awesome Tonya, please drop me a note to know how it turned out.