Easy Shepherd’s Pie (Cottage Pie)

This cozy shepherd’s pie (also known as cottage pie when made with beef) layers a savory meat-and-veg gravy under a cloud of buttery mashed potatoes. It’s simple, family-friendly comfort you can prep ahead, bake, and bring right to the table.

Shepherd’s Pie Vs Cottage Pie

While very similar and often the names are used interchangeably, there is a difference between the two.

• Shepherd’s pie = lamb; cottage pie = beef.
• Same method, different meat- use your favorite and keep the rest identical.

Gather This

You will love the handful of ingredients in this recipe. Seriously, the ingredients list is so easy and straightforward! A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Mashed Potatoes: Fluffy mashed potatoes is what makes this such a classic recipe. Either make your own mashed potatoes or use any leftover mashed potatoes you may need to use! Either way, they are the crust that gets all brown and crispy.
• Ground Beef: Savory ground beef is used as the base for this casserole and gives it so much protein and comforting qualities. Ground chicken, pork, turkey or a blend are all great options too.
• Frozen Vegetables: One ten-ounce bag of frozen vegetables is used for this pie. We like to use a simple blend of classic vegetables that is usually found in the frozen aisle at grocery stores. You can also use canned mixed vegetables.

How to Make Shepherd’s Pie (Step-by-Step)

Making this cottage pie couldn’t be easier, just follow these simple steps.

1. Make mashed potatoes. If you are preparing mashed potatoes, then you will need a grab a medium saucepan and fill it up with water. Dice potatoes and place them into the pot to boil. Boil the potatoes until they are fork tender. Turn off the heat, then drain. Place butter into the pot with the potatoes and mash until fluffy and soft. Season to taste with salt and pepper.
2. Sauté the veggies. Preheat the oven, and then melt the butter in a pan on the stove. Place the diced onion into the pan along with the celery. Cook until fragrant. Add the minced garlic and cook for an additional couple of minutes until fragrant being careful not to burn it.
3. Cook the beef. Next, add the ground beef and break it up into smaller pieces among the onion and celery. Cook the beef for a few minutes, then add the frozen vegetables. Season the beef with salt, pepper and Italian seasoning.
4. Add in the seasoning. Place tomato paste into the meat mixture along with the flour and Worcestershire sauce and stir until everything is mixed. Pour the broth into the beef and stir again until it has been absorbed.
5. Add to casserole dish. Turn the heat off and pour the ground beef and vegetable mixture into a nine by thirteen inch casserole dish.
6. Top with potatoes. Next, spread the mashed potatoes over the top of the ground beef with a wooden spoon.
7. Bake. Bake the shepherd’s pie in the preheated oven for thirty minutes until the top of the potatoes are light brown. Carefully, remove the pie from the oven and allow it to rest for five to ten minutes before serving.

Easy Swaps & Variations

There are plenty of ways to make this shepherd’s pie your owen. Here are a few suggestions.

• Meat: Beef (cottage pie) or lamb (shepherd’s).
• Gravy boost: Add 1-2 tsp Dijon or a splash of stout/Guinness.
• Cheesy crust: Mix potatoes with cheddar or Parmesan.
• Herb twist: Swap Italian seasoning for rosemary + thyme.
• Make it lighter: Use 2% milk in the mash and 93% lean beef.

More Beef Recipes to Try

If you know me, you know my love for beef (I even wrote a book about it!) Here are some of my favorite beef recipes.

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Shepherd’s Pie Recipe (Cottage Pie)

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Make classic shepherd’s pie (aka cottage pie) with creamy mashed potatoes, rich beef or lamb filling, and everyday veg.

Prep Time: 15 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr 15 minutes mins

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Servings: 8 bowls

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Equipment

• Potato Masher
• Potato Scrubber
• Ground Beef Chopper
• Garlic press
• Large Cast Iron Skillet
• 9×13 Baking Dish

Ingredients

Mashed Potatoes:

• 4 medium to large Russet potatoes , peeled and diced
• 4 tablespoons unsalted butter
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper

Meat Base:

• 4 tablespoons unsalted butter
• 1/2 cup white onion , chopped
• 2 ribs celery , chopped
• 3 cloves garlic , minced
• 1 ½ pound 90/10 ground beef or ground lamb
• 10 ounces frozen pea, carrot, corn and green bean vegetable mix
• 2 tablespoons tomato paste
• 2 tablespoons flour
• 1 tablespoon Worcestershire sauce
• 1 tablespoon homemade Italian seasoning
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
• ½ cup low sodium beef or chicken broth
• shredded cheese and fresh parsley , optional for garnish

Instructions

Mashed Potatoes:

• Place the peeled and diced 4 medium to large Russet potatoes in medium pot with boiling water. Boil until fork tender, approximately 15 minutes. Drain.
• Transfer the potatoes to a mixing bowl and using a ricer or potato masher, blend with the 4 tablespoons unsalted butter and season with the 1/4 teaspoon fine sea salt and 1/4 teaspoon ground black pepper. Set aside.

Meat Base:

• Preheat the oven to 400°F. Coat a 9×13 casserole dish with cooking spray. Set aside.
• Melt the 4 tablespoons unsalted butter in large skillet over medium-high heat. Add chopped 1/2 cup white onion and 2 ribs celery and cook for 3 minutes.
• Add the minced 3 cloves garlic to the pan and cook for one minute. Place the 1 ½ pound 90/10 ground beef or ground lamb in pan along with the f10 ounces frozen pea, carrot, corn and green bean vegetable mix. Cook for an additional 5-7 minutes until meat is brown. If there is excessive grease, drain at this time. Stir in the 2 tablespoons tomato paste, 2 tablespoons flour, 1 tablespoon Worcestershire sauce, 1 tablespoon homemade Italian seasoning, 1/4 teaspoon fine sea salt , and 1/4 teaspoon ground black pepper. Pour the ½ cup low sodium beef or chicken broth into the beef and stir again until it has been absorbed.
• Transfer the beef mixture to the prepared casserole dish. Top the beef with the mashed potatoes.
• Bake for 30 minutes. If you want browned topping, broil for 1-2 minutes, watching closely to prevent burning. Remove from oven and cool for 10 minutes.
• Top with cheese or parsley, if desired.
• If you've tried this recipe, come back and let us know how it was in the comments or ratings.

Video

Notes

• Storage: Store the leftovers in an airtight container in the refrigerator for up to four days. Reheat in the microwave or oven before serving.
• Make-ahead: Assemble up to 24 hours in advance, cover and refrigerate; add 10-15 min to bake time.
• Freeze: Wrap tightly (unbaked or baked) up to 3 months; thaw in fridge overnight.
• Reheat: 350°F, covered, 20-25 min (individual portions 5-7 min in microwave).

Nutrition

Calories: 441 kcal, Carbohydrates: 28 g, Protein: 19 g, Fat: 29 g, Saturated Fat: 14 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 10 g, Trans Fat: 2 g, Cholesterol: 90 mg, Sodium: 195 mg, Potassium: 862 mg, Fiber: 3 g, Sugar: 2 g, Vitamin A: 2269 IU, Vitamin C: 13 mg, Calcium: 62 mg, Iron: 4 mg

Author: Savannah Schlossnagle-Mcghee

Calories: 441

Course: Main Course, Main Dish

Cuisine: American

Keyword: cottage pie, homemade shepherds pie recipe, shepherds pie recipe

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