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    Home » Recipes » Beef Recipes

    Super Shepherd's Pie

    November 1, 2022 by Laureen King

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    Super Shepherd’s Pie is one of my family’s most requested recipes. This ultimate comfort food recipe has a rich tasty gravy, ground beef, veggies topped with fluffy mashed potatoes. via @artandthekitchSuper Shepherd's Pie is one of my family's most requested recipes. This ultimate comfort food recipe has a rich tasty gravy, ground beef, veggies topped with fluffy mashed potatoes. via @artandthekitch

    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.

    Shepherd's pie in stainless steel skillet.

    What is the difference between shepherd's pie and cottage pie?

    The 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.

    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

    Ingredients measured out for shepherd's pie.

    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.

    Plate of baked Shepherd's pie.

    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.

    Some great additions for extra seasoning

    ½ cup red wine

    1 tablespoon Worcestershire sauce

    ½ teaspoon dried rosemary

    ½ teaspoon red pepper flakes

    This easy shepherd's pie recipe is such a hearty one pot meal you do not need any sides, but if you like, make a simple green salad like my tossed pomegranate salad.

    How to make Shepherd's Pie

    Peel and cut potatoes into cubes. Boil in salted water until tender, about 15-20 minutes. Drain.

    Stainless steel pot of cooked cubed potatoes.

    Add the butter and milk. Mash with potato masher until fluffy, set aside.

    Potato masher mashing potatoes in stainless steel pot.

    Using a large heavy skillet add ground beef, salt and pepper. Fully cook the meat and set aside.

    Stainless steel skillet filled with cooked ground beef. Wooden spoon stirring.

    Using the same skillet drain fat from skillet, leaving about 1 tablespoon. Add onions, carrots and garlic. Sauté over medium heat until tender.

    Carrots, onions and garlic cooking in stainless steel skillet. Wooden spoon stirring mixture.

    Stir in the green beans, corn and peas. Simmer for about 4-5 minutes.

    Stainless steel skillet filled with cooked carrots, green beans, peas and onions. Wooden spoon stirring mixture.

    Prepare the gravy mix as per package directions.

    Prepared gravy in stainless steel pot.

    Mix together the gravy, ground beef and vegetables. Stir in the tomato paste and thyme, then spread into a 2 quart casserole dish.

    Stainless steel skillet filled with cooked ground beef and vegetables in gravy.

    Top with the mashed potato mixture. Cover and bake at 350º fahrenheit for 40-50 minutes.

    Mashed potatoes being scooped onto cooked ground beef, gravy and vegetable mixture.

    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.

    Baked shepherd's pie in stainless steel pan.

    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.

    This post was originally published on June 27, 2015. Occasionally I update with fresh tips, content, and photos. Current update April 28, 2021.

    Stainless steel baking dish filled with baked shepherd's pie.

    Super Shepherd's Pie

    Laureen King
    Pure comfort food Shepherd's pie consists of ground beef and veggies in a savoury gravy, topped with fluffy mashed potatoes.
    4.08 from 204 votes
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    Prep Time 30 mins
    Cook Time 40 mins
    Total Time 1 hr 10 mins
    Course Main Course
    Cuisine American, English
    Servings 8
    Calories 314 kcal

    Ingredients
      

    • 1½ pounds extra lean ground beef
    • 7 medium potatoes 6-7 cups raw, chopped
    • 3 carrots chopped 2 ½ 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.

    Video

    Nutrition

    Calories: 314kcalCarbohydrates: 13gProtein: 24gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 91mgSodium: 547mgPotassium: 566mgFiber: 3gSugar: 5gVitamin A: 4578IUVitamin C: 13mgCalcium: 153mgIron: 3mg
    Keyword Shepherd's pie, Shepherds Pie, Super Shepherds Pie, Cottage Pie
    Tried this recipe?Let us know how it was!
    Pan of shepherd's pie with scoop taken out.
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    Reader Interactions

    Comments

    1. Bet

      August 04, 2015 at 8:40 pm

      Sure wish I had seen this last week. Had to take a meal to family from church and they mentioned they liked Shepherds Pie. I have never made it and couldn't find a recipe I thought would be amazing so they got chicken pot pie lol. I'm looking forward to trying this soon. Maybe I will take a meal of Shepherds Pie to them after all. Looks wonderful. Thanks for the recipe.

      Reply
      • Laureen King

        August 04, 2015 at 10:11 pm

        Drop me a note, love to hear how you like the recipe when you make it.

        Reply
    2. Julie

      August 20, 2015 at 2:09 pm

      I made this recipe for my husband and 13 year old, who both loved it! Thanks! I am currently trying to find new recipes to make for co-workers, who recently had babies. I'd love to give it to them frozen, so they can heat it when they're ready. Any suggestions/instructions on how to do that?

      Reply
      • Laureen King

        August 20, 2015 at 8:52 pm

        Hi Julie, so glad your family enjoyed the Shepherd's Pie recipe. One of my fav recipe to bring to family and friends is my spaghetti sauce. It freezes really well. Also a couple of other of my recipes that freeze well is Irish Stew. Baked Spaghetti Pie, Turkey Burger Soup, and my Fuel to Go Muffins are alway a huge hit that freeze well.

        Reply
    3. Tracy

      September 03, 2015 at 2:16 pm

      Thank you for the yummy, easy recipe!

      Reply
      • Laureen King

        September 03, 2015 at 5:41 pm

        your so welcome Tracy

        Reply
    4. Ashley

      September 04, 2015 at 7:58 am

      Looks great! Not sure why you are getting so many rude comments about this not being real "Shepherd's Pie". If they don't like it, don't make it and keep it moving! There are more important things to worry about 😉

      Reply
      • Laureen King

        September 04, 2015 at 7:27 pm

        Hey Ashley, the controversy seems to be that some people would only call it Shepherd's Pie if made with lamb, and cottage cheese if made with beef.

        Reply
    5. Ashley

      September 04, 2015 at 8:02 am

      Also, I've always used chicken stock and ketchup to make my sauce but I am definitely going to try your gravy/tomato paste combo! I may add a dash of worcestershire too though, as I enjoy adding some depth of flavor. I'll let you know how it turns out! P.S. I can't believe do many people said they skip the cheese on top. That's my favorite part! lol

      Reply
      • Laureen King

        September 04, 2015 at 7:23 pm

        Thanks Ashley, I too love the cheese on top!

        Reply
    6. Laureen King

      September 06, 2015 at 12:57 pm

      Thank you Sheila, I too enjoy reading all the comments, most make me smile 🙂

      Reply
    7. Claire

      September 28, 2015 at 4:46 pm

      5 stars
      Just made this tonight and it was fabulous! I added extra tomato paste (around 3 TBS) and for veggies used: carrots, celery, green beans, corn, mushrooms, and leaks. My fiancé is absolutely in love with it! Thank you for sharing your wonderful recipe with everyone! It is beyond fabulous and so comforting.

      Reply
      • Laureen King

        September 28, 2015 at 10:18 pm

        Thanks for letting me know Claire, Shepherd's Pie certainly is comfort food.

        Reply
    8. Cheryl

      October 03, 2015 at 1:25 pm

      Hi Laureen, I just wanted to thank you for sharing your Shepherd's Pie recipe. It looks yummy, and I can't wait to try it. Going to pick up ingredients this week. My daughter loves Shepherd's Pie, but I haven't found a good recipe. We're anxious to try yours. Also, I was truly appalled to see such hostile comments when all you did was kindly share one of your recipes. You did not deserve the rude comments. There are some angry, hateful, opinionated people out there who will inappropriately use any form of social media, including food blogs, to express their ignorance and hostility. Ignore them and keep the yummy recipes coming:)

      Reply
      • Laureen King

        October 04, 2015 at 8:23 am

        Hi Cheryl, I hope you enjoy the recipe. I don't let the negative comments bother me, seems like that is just part of why one has to expect being a food blogger.

        Reply
    9. Lauren Montgomery

      October 25, 2015 at 10:58 pm

      Hi Newlywed here, what size of casserole dish did you use?

      Reply
      • Laureen King

        October 26, 2015 at 7:16 am

        Hi Lauren, congrats on being a Newlywed, I used a 10 round baking dish.

        Reply
    10. Germenn

      November 22, 2015 at 6:18 am

      Hi Laureen,

      I made this last week as a trial before Thanksgiving. Our small party has turned into a group of ten with some vegetarians thrown in for fun! The dish turned out fabulous, the family cannot wait for next week to eat this again. Thank you! The steps were very detailed and guided me along splendidly.

      For convenience, do you think I can make this ahead a day or two? I could bake it, cool, freeze/ refrigerate and then heat to serve on D-day.....what is your advice?

      Reply
      • Laureen King

        November 22, 2015 at 7:23 am

        Hi Germenn, So glad you enjoyed the recipe. This recipe should freeze well. The only thing I find is the consistency of the potatoes changes a bit when freezing. I think you would be fine making it a day or two ahead, refrigerate and then reheat day of. Enjoy!

        Reply
        • Germenn

          November 22, 2015 at 10:18 am

          Wonderful, thank you for your guidance. I look forward to a wonderful Thanksgiving with your Super Shepherd's Pie!

          Reply
        • Jessica

          March 04, 2016 at 9:59 am

          How long and at what temp would you need to reheat it at the next day? would this work in a 9"x13" glass dish? Thanks!

          Reply
          • Laureen King

            March 04, 2016 at 10:10 am

            Yes it would work fine in 9x13 glass dish, the layers just would not be a thick unless you doubled the recipe. I would think 30 minutes at 350 degrees would work for reheating. If reheating from from frozen it would be about 1 hour. Hope you enjoy the recipe Jessica

            Reply
    11. Kayla

      November 29, 2015 at 4:59 pm

      This was unfortunately ruined due to the amount of thyme... way too over powering. I would suggest using maybe half of the thyme called for in the recipe.

      Reply
      • Laureen King

        November 29, 2015 at 5:22 pm

        Hey Kayla, did you use 1 teaspoon? that amount should not of overpowered the dish. But we all have unique taste buds and prefer different strength of flavouring.

        Reply
    12. Dana McGraw

      December 14, 2015 at 7:45 pm

      I made this dish tonight and I have to say it was delicius! I thank you for sharing.... Made a little bit more gravy 'cuz we llike it and used frozen mixed veggies making it a little easier.... again, fabulous!

      Reply
      • Laureen King

        December 14, 2015 at 8:41 pm

        Thank you Dana for taking the time to let me know how you liked the recipe.

        Reply
    13. Mary

      January 10, 2016 at 7:23 pm

      Mercy. Call it what you want. Maybe the Scots have too narrow a view! Maybe they are not the last word on this dish. Looks delicious. Where I'm from this is shepherd's pie, and we have no such thing as Cottage Pie.

      Reply
    14. Dennis Korinek

      January 31, 2016 at 5:50 am

      4 stars
      I like the recipe and want to make this but need to know what size casserole dish are using. 8x8? 9x9? 9x13?

      Reply
      • Laureen King

        January 31, 2016 at 7:53 am

        Hi Dennis, I baked it in my 3.3 quart round stainless steel casserole dish.

        Reply
    15. LYDIA

      February 01, 2016 at 12:42 pm

      Thank you Laureen for this recipe. It is cold here in Michigan and I wanted to make something hot, quick and filling without having to run around to stores for the items. It came out PERFECT!!! So moist, tasty and very filling. I had made this awhile back without the pkgd beef gravy. It was good, but not nearly as moist and savory....I will be using your recipe from now on! 5 STARS

      lydia

      Reply
      • Laureen King

        February 01, 2016 at 4:06 pm

        thanks Lydia, its cold here in Alberta, Canada as well, so nothing beats good old comfort food this time of year!

        Reply
    16. Elizabeth

      February 02, 2016 at 5:46 pm

      I love this recipe. My husband says this is the best meal I cook. Thank you for sharing this.

      Reply
      • Laureen King

        February 02, 2016 at 9:06 pm

        Thank you so much Elizabeth, it is one of my husband's favourites as well.

        Reply
    17. Bobi-Jean

      February 24, 2016 at 1:04 pm

      I made this today and I don't care what it's called, it was DELICIOUS!!

      Reply
      • Laureen King

        February 24, 2016 at 2:55 pm

        Thank you Bobi-Jean for letting me know how you liked the recipe!

        Reply
    18. Bee

      March 03, 2016 at 4:01 pm

      I've never commented before but I think that's because the things I try never turn out, but THIS WAS A HIT! I made it last night and was scared I would mess it up but I didn't! My boyfriend is extremely picky but surprisingly he loved it and I did too! I left out the cheese and the green beans but followed everything else. This is def something I'll be making again And I seriously can't wait! Thank you so much for sharing this 🙂

      Reply
      • Laureen King

        March 03, 2016 at 5:52 pm

        Bee, so grateful you took the time to comment, I hope you try some more recipes. You and your boyfriend may like my Spaghetti Pie recipe.

        Reply
    19. Hanne

      March 29, 2016 at 2:07 am

      This was simply AMAZING! So much taste, so satisfying! My boyfriend was gobsmacked and is asking me to make more!

      Reply
      • Laureen King

        March 29, 2016 at 8:57 pm

        Love it, hope you try some of my other recipes. Let me know if you would like any my husband recommends.

        Reply
    20. Pauline

      June 11, 2016 at 8:45 pm

      Love the recipe for "shepherd pie" instead of cheese I always put dobs of butter on the top before cooking....then a few more when I reheat it....

      Reply
      • Laureen King

        June 12, 2016 at 7:47 am

        That sounds terrific Pauline

        Reply
    21. Thu

      June 28, 2016 at 1:01 am

      Wow this sounds so much better then the pillsberry recipe that calls for all that processed/frozen junk! I want to make this into cupcake tins ! Thanks for the recipe! 🙂

      Reply
      • Laureen King

        July 01, 2016 at 7:39 am

        Terrific idea to make individual servings in cupcake tins!

        Reply
    22. alisha

      July 06, 2016 at 6:46 pm

      First time making and eating shepherds pie and it was good! My 4 year who doesn't eat mashed potatoes ate mashed potatoes!

      Reply
      • Laureen King

        July 06, 2016 at 8:36 pm

        so glad you enjoyed the recipe Alisha, love that you got the 4 year old to eat mashed potatoes with this recipe 🙂

        Reply
    23. Mama Lolo

      August 12, 2016 at 12:30 pm

      Excellent recipe! Will definitely have again! Thanks!!!

      Reply
      • Laureen King

        August 12, 2016 at 9:53 pm

        Thank you Mama Lolo

        Reply
    24. Michelle

      August 24, 2016 at 3:45 pm

      Mmmm just came upon this on pinterest and decided to go ahead and make it for supper! Everything smells good 🙂 Can't wait to dig in!
      BTW im from MB, Canada;)

      Reply
      • Laureen King

        August 24, 2016 at 4:11 pm

        Hello Michelle, my fellow Canadian, hope you and your family enjoy the recipe. We had it for dinner yesterday!

        Reply
    25. Caroline

      August 25, 2016 at 12:21 pm

      Not sure if the original comment about the name was being critical or just informative. I don't mind informative and on that note, we call this Shepherd's Pie as well but realize it was historically lamb. I've never heard of Cottage Pie but I have a recipe similar to this called Hunter's Pie as it is made with beef. I kind of like the differentiation. However, I really appreciated the way Laureen dealt with this, be it criticism or information. On a different note, I'm not at home so don't have access to my recipe so plan on making this one! Sounds just what I'm looking for. Thanks.

      Reply
      • Laureen King

        August 25, 2016 at 8:12 pm

        Thank you Caroline for the great comment. I think we traditionally call things what our Mom or Grandma called them. They were great cooks and adapted many ethnic recipes and put there own flare on the recipe. No one really worried too much what it was called as long as it tasted good! (LOL)

        Reply
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    Laureen King

    I am Laureen, creator of Art and the Kitchen. On my blog you will find a collection or amazing recipes from homestyle-comfort food, gourmet and exceptional baking recipes! 

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