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
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.
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.
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?
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!
Wonderful, thank you for your guidance. I look forward to a wonderful Thanksgiving with your Super Shepherd’s Pie!
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!
Yes it would work fine in 9×13 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
I agree, it is rude to correct the name of a recipe someone else is sharing. It looks very yummy, thanks for sharing, btw cottage cheese pie doesn’t sound very appetizing at all!
Thanks Adriana, I learned after sharing recipes on my blog for some time now, not get upset with any negative comments. I respect everyone’s opinion. Thank you kindly for the support.
Not to get you off topic, but it looks too good not to make and eat it! so if i wanted to freeze it, do i freeze unbaked? and if I do freeze unbaked, how long should i cook it for? or defrost then bake, also for how long? thanks in advance
Bake the pie as per instructions, then cool completely, cover it well with cling film and freeze. Always freeze the pie on the day that you make it.Cook from frozen, heat oven to 375F, cover with foil and cook for 1-1½ hrs.
Oh please! The comment was not negative
My grandparents came from Ireland and she made it they called it Shepard’s pie cause they raised lambs not cattle that why a lot of people don’t see it called that but when brought to USA people couldn’t afford lamb so they sub beef instead calling it cottage pie or beef potatoes pie but what ever we call it what ever you put in it it’s best pie made
Thank you Shelia, I know my Grandma called her recipes all kinds of different names, not sure why people get so twisted about it.
Hi Newlywed here, what size of casserole dish did you use?
Hi Lauren, congrats on being a Newlywed, I used a 10 round baking dish.
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:)
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.
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.
Thanks for letting me know Claire, Shepherd’s Pie certainly is comfort food.
Even Gordon Ramsey calls it Shepherds pie….made with beef or lamb.
You are right Betty and who’s going to argue with Gordon Ramsey?
Kroger didn’t invent ground meat….. ever hear of a meat grinder?
Thank you Sheila, I too enjoy reading all the comments, most make me smile 🙂
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
Thanks Ashley, I too love the cheese on top!