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
I guess since “GYRO” is typically made with lamb as well it can not be called a “Gyro” if it is made with chicken or beef. I’ll let my Greek and Arabic friends who have authentic restaurants know they can’t call their food by the traditional names because of 1 tweek ingredient.
From all the comments I get on the subject, seems like people are pretty passionate about their Shepherd’s Pie, ha ha.Thanks for your input 🙂
you don’t even have to try this , you can almost taste it by looking at it. Beautiful!
love shepherds pie. could never remember when the gravy came in before the spuds or after it came out of the oven. Now I know. Thanks a bunch. made it for dinner. large one. Im glad I can freeze it if it doesn’t get gone.
Thank you Delores, my family never gets tired of this recipe for Shepherd’s Pie 🙂
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 🙂
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.
I made this today and I don’t care what it’s called, it was DELICIOUS!!
Thank you Bobi-Jean for letting me know how you liked the recipe!
I love this recipe. My husband says this is the best meal I cook. Thank you for sharing this.
Thank you so much Elizabeth, it is one of my husband’s favourites as well.
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
thanks Lydia, its cold here in Alberta, Canada as well, so nothing beats good old comfort food this time of year!
I like the recipe and want to make this but need to know what size casserole dish are using. 8×8? 9×9? 9×13?
Hi Dennis, I baked it in my 3.3 quart round stainless steel casserole dish.
Give up…stupid argument and the recipe is great, Great taste !!
Absolutely, I agree
Who cares. I call it Shepherds Pie too. It looks great so who cares what it’s called. People are so rude….Go get a life. It looks delish Laureen. Thx for sharing:)
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.
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!
Thank you Dana for taking the time to let me know how you liked the recipe.