Best Shepherd’s Pie Recipe with Ground Beef
This easy shepherd’s pie recipe with hearty ground beef, tender veggies, and buttery mashed potatoes proves that comfort food can be fast and delicious. Baked under a layer of gooey cheese, it’s a gluten-free meal that the whole family loves!
Love shepherd’s pie? Swap the regular potatoes in this recipe for mashed sweet potatoes for a sweet potato shepherd’s pie. Also, try my tater tot shepherd’s pie!
Delicious Details
- Cuisine Inspiration: British and French
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free, Nut-free
- Skill Level: Easy
This is the BEST shepherd’s pie recipe with ground beef and vegetables baked beneath a cap of fluffy mashed potatoes and cheese. You’ll find so many variations of this classic casserole out there. This savory homemade shepherd’s pie is easy and delicious! It’s great to make ahead of time to reheat when you need it. Plus, my version is a gluten-free shepherd’s pie that everyone can enjoy.
Reasons to Love This Easy Shepherd’s Pie Recipe
- Juicy, affordable ground beef. Sticklers will say that only way to make authentic shepherd’s pie is with lamb, while cottage pie is made from beef. However, the recipes have become pretty interchangeable over the years. As someone who always has ground beef in the freezer, that’s what I use here, and it’s easy to find in our grocery stores.
- Moist and flavorful filling. I love reading the reviews that say this is the best shepherd’s pie they’ve tasted! The filling is even better if you make it ahead of time, and not dry in the slightest, with a rich, savory gravy.
- Quick. This shepherd’s pie recipe needs 10 minutes of prep, and you leave the rest to your oven. It’s a great meal to prep ahead and freeze, too.
- 100% gluten-free. Many shepherd’s pies contain brown gravy thickened with flour. However, this one does not. It’s one of my favorite gluten-free casseroles. I make it every year as part of our gluten-free St. Patrick’s Day menu!
I have made this recipe several times and each time it turns out amazing!!! Especially when you make the filling ahead of time so that it has time to absorb all the ingredients. It is soooo yummy and easy to do! Thank you. ❤ – Stephanie
Key Ingredients
These are some notes on the ingredients for this easy, gluten-free shepherd’s pie recipe. Scroll down to the recipe card below the post for the printable list with amounts.
- Ground beef – I prefer to use 90% lean ground beef, but use what you like best. To make this really traditional, you can also use ground lamb.
- Onion – Yellow or white onion, chopped.
- Garlic – Finely minced. If you need to, you can substitute 1/2 teaspoon of garlic powder or one full teaspoon of garlic paste in place of each fresh clove.
- Tomato paste – You could also use an equal amount of tomato sauce.
- Worcestershire sauce – Adds that savory, cooked-all-day flavor. Make sure you’re using gluten-free Worcestershire sauce. You can also substitute gluten-free soy sauce, tamari, or coconut aminos.
- Beef broth – I use the kind from a carton, or you can use homemade stock. Substitute chicken broth or stock if needed.
- Frozen mixed vegetables – Try to find a mix with corn, peas, carrots, and green beans.
- Potatoes – Since we’ll be mashing them, I recommend a starchy variety like Russet, Yukon Gold, or Idaho potatoes.
- Greek yogurt – Or sour cream, to add richness and creaminess to the mashed potatoes.
- Milk – Any kind.
- Cheddar cheese – Freshly shredded and divided. You’ll mix some of the cheese in with the mashed potatoes and add the rest on top of the Shepherd’s Pie. You can swap cheddar for another melty cheese like Gouda, Monterey Jack, or Gruyere.
What Is the Difference Between Cottage Pie and Shepherd’s Pie?
I mentioned it above, but the main difference between a cottage pie and classic shepherd’s pie comes down to the filling. Traditionally, shepherd’s pie is made with lamb (hence the “shepherd” in the name). Technically, what we’re making today is cottage pie, since it’s made with beef. In the US, you’ll find many shepherd’s pie recipes that use ground beef simply because it’s affordable and easy to find.
You can always call this recipe “cottage pie” if you prefer. Or, stick with tradition and make it with ground lamb instead! It’s delicious and just as easy to prepare either way.
How to Make Shepherd’s Pie With Ground Beef
With a little planning, this shepherd’s pie comes together quickly. I like to thaw out the frozen veggies and preheat the oven while I peel and boil the potatoes. Then, I’ll prepare the filling and put it all together following the steps below. Scroll to the recipe card for the printable recipe instructions.
- Boil the potatoes. Peel and cut the potatoes into small, 1-inch pieces. Afterward, add the potatoes to a pot of cold water, cover, and bring to a boil. Remove the lid and boil for 10-12 minutes, until the potatoes are fork-tender.
- Make the ground beef filling. While the potatoes cook, brown the ground beef in a skillet with the onion, garlic, and a pinch of salt and pepper. Drain any excess grease, then stir in the tomato paste, Worcestershire sauce, and beef broth. Add vegetables, bring to a simmer, and cook for 10-15 minutes or until thickened slightly.
- Mash the potatoes. Meanwhile, drain the cooked potatoes and then return them to the pot. Add Greek yogurt (or sour cream), milk, cheese, and salt, and mash that together with a potato masher until smooth. You can also do this using a hand mixer.
- Assemble the casserole. Now, transfer the meat mixture into a greased casserole dish. Spread the mashed potatoes over the top and sprinkle with the remaining cheese.
- Bake. Bake your shepherd’s pie at 350°F for 30-35 minutes until it’s hot throughout and the cheese and potatoes are bubbly and golden.
Tips and Variations
- Double-check your ingredients. Be sure to use Worcestershire sauce that is gluten-free (Lea & Perrins is gluten-free, if you buy it in the United States), as well as a gluten-free beef broth.
- For a fun twist, pile the ground beef filling into a baked potato instead to make shepherd’s pie loaded baked potatoes. Also, try these shepherd’s pie loaded French fries.
- Make mini shepherd’s pie. Try my individual shepherd’s pies baked in single-serving ramekins.
- Fewer carbs. Make a low-carb, keto shepherd’s pie with cauliflower mash.
- Add herbs. For even more flavor in the shepherd’s pie filling, add fresh or dried herbs like thyme, rosemary, basil, or oregano.
What’s the Best Casserole Dish to Use?
I use my round and oval bakeware from Corningware all the time, for shepherd’s pie and other casseroles, to even just reheating a rotisserie chicken from Costco. For this recipe, I used the smaller 1.5-quart casserole dish (I placed it on a baking tray to catch any drips). If you don’t mind it not being filled to the top and don’t want it bubbling over a bit, try the 2.5-quart casserole dish.
Make It Ahead
There’s more than one way to prepare this homemade shepherd’s pie in advance:
- Prepare the filling. Cook the meat and vegetable mixture, then leave it to cool and store it airtight in the refrigerator up to 48 hours ahead. When you’re ready, just prepare the mashed potatoes, assemble, and bake as directed.
- Make the casserole ahead. Assemble the full shepherd’s pie, then cover it tightly with plastic wrap or foil and refrigerate or freeze it until you are ready to bake. See the section later in the post for tips on how to store and reheat the baked shepherd’s pie.
How to Store and Reheat Shepherd’s Pie
- Refrigerate leftovers. Let your gluten-free shepherd’s pie cool to room temperature, then either cover it with saran wrap or transfer it to airtight containers. Store in the fridge for up to 4 days.
- Reheat. When you are ready to reheat, scoop the desired amount onto a microwave-safe plate and warm until heated through. You can also reheat the full shepherd’s pie in the oven at 350°F for about 20 minutes, until it is heated through. The potatoes might give off a bit of extra moisture, but there is no impact on the flavor.
- Freeze. You can freeze shepherd’s pie before or after baking (see above). Spray a large piece of Saran Wrap with baking spray, then place it sprayed side down on top of the casserole. Wrap the whole casserole in a few layers of aluminum foil, not just the top of the casserole dish. Place in the freezer, where it will keep for up to 3 months. Thaw overnight in the fridge, remove the wrapping, and bake or reheat as usual.
Make It a Meal
This hearty, gluten-free shepherd’s pie is a meal by itself. But if you want to serve something with it, try one of these ideas:
- A simple salad with Greek yogurt ranch dressing is a light option for more veggies.
- My Cauliflower colcannon with bacon and Brussels sprouts is a low-carb alternative to the classic Irish mashed potatoes recipe.
- Have a slice of Irish soda bread (you can even make gluten-free Irish soda bread). Or, gluten-free cornbread is another favorite.
- For dessert, you’ll love a mini Bailey’s chocolate mousse pie.
More Ground Beef Dinner Ideas
Easy Shepherd’s Pie
Ingredients
- 1 pound white or russet potatoes , peeled and cut into about 1 inch chunks
- 1 pound ground beef
- 1/2 cup chopped onion (about half of a medium onion_
- 1 crushed or minced garlic clove
- 6 oz. can of tomato paste (or 3/4 cup)
- 1/4 cup Worcestershire sauce
- 1 1/2 cups beef broth
- 4 cups frozen mixed vegetables or about two 10 oz. packages frozen vegetable medley, thawed (carrots, peas, corn, and green beans)
- 1 cup shredded cheddar cheese , divided (about 4 oz.)
- 1/4 cup Greek yogurt or sour cream
- 1/4 cup milk
- 1 teaspoon kosher salt
Instructions
- Preheat your oven to 350°F and coat a 1.5 quart casserole dish with cooking spray.
- Peel and cut 1 pound white or russet potatoes into about 1-inch cubes, and place the potatoes and a pinch of salt into a pot of cold water.
- Cover, and bring to boil. Remove cover and boil for 10-12 minutes, until fork tender.
- While the potatoes are cooking, heat a skillet over medium heat.
- Add 1 pound ground beef, 1/2 cup chopped onion, 1 crushed or minced garlic clove, and a pinch of salt and pepper to the skillet and cook, breaking up the meat, until it is browned. Drain any excess grease.
- Stir in a 6 oz. can of tomato paste, 1/4 cup Worcestershire sauce, and 1 1/2 cups beef broth. Add 4 cups frozen mixed vegetables, bring to a simmer, and cook for 10-15 minutes or until thickened slightly. Season to taste with salt and pepper.
- While the meat mixture is simmering, drain the potatoes and return to the pot.
- Set aside ½ cup of the 1 cup shredded cheddar cheese. Add the remaining 1/2 cup shredded cheddar cheese, 1/4 cup Greek yogurt (or sour cream), 1/4 cup milk, and 1 teaspoon kosher salt to the potatoes. With a potato masher or hand mixer, mash to the desired consistency.
- Add the meat mixture to the prepared casserole dish, then top with the mashed potatoes and remaining cheese.
- Bake for 30-35 minutes, or until heated through, and cheese and potatoes are slightly browned. Let rest for 5-10 minutes before serving.
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Originally published on Sep 26, 2017.
This is delicious!!! Quick question: is this recipe egg-free? I’m making for a friend with a gluten and egg allergy. Thank you.
Thanks so much. Yes, it is egg-free.
I just tried this recipe for the first time and it was a total hit with my family. I have 8 year old triplets and a 14 year old girl. The triplets can be picky! They all loved it including my husband. This one is a must in your recipe book!
I am a teacher and for a summer school enrichment class we are studying counties – making their flag, playing a game and making a recipe. For England we used your shepherd’s pie recipe and it was a hit! My learners are excited to get the recipe and take it home to prepare for their families!
I am super grateful to you for the recipe!
That makes me super happy! Hope you are your students are having a wonderful summer!
This is one if the best shepherds pie recipes I have tried. I was out if worschesire sauce and I bought Lea & Perrins for the 1st time ever and it made such a huge difference in taste, really worth the extra cost!
I’m so happy you enjoyed it. Yes, I do love that rich flavor you get from the Worcestershire!
The one thing I didn’t care for and didn’t do was use frozen veggies or canned. I take the time to
chop and use fresh veggies. I’m an old “duck” and I really think it’s worth it to chew into a good bite of veggie. I’ve been making this for years; when I saw yours it made me feel good that my family old world favorite is your recipe, as well. I like adding a few cloves of roasted garlic into the pool for the mashed potato topping.
Thank you for your comment and for rating the recipe, Carole. We like to use fresh veggies in most recipes, but for the busy weeks when there’s very little time to cook, frozen veggies are a great option. 🙂
I’ve made this recipe at least 6 times and it’s become a family favorite. I don’t use all of the worcestershire sauce that the recipe calls for. About 1/8 cup and it’s still noticeable and perfect for our taste. The cheddar in the mashed potatoes gives it something special! Thank you for this recipe!
I’m so happy to hear that you like the shepherd’s pie, Jessica! It’s a favorite at our house, too. Thank you for rating the recipe!
Anything to substitute broth ??
Brooklyn, if you don’t want to use beef broth, you can substitute with chicken broth or vegetable broth. I suppose you could even use water, but you won’t have as much flavor in the Shepherd’s pie.
I substitute with vegetable broth. And it turned out just as good!
Great recipe for classic Shepherds Pie. The only changes I make is using canned veggies, just our preference and I add fresh mushrooms. I also flip the it is served. I put the potatoes on a plate and put the meat mixture on top of the potatoes. Hubs prefers it that way. Since it’s just two of us now, it makes leftovers easier. If pressed for time I use Idahoan Instant Potatoes
One of the best things about home cooking is being able to take a recipe and make it your own, Delilah. I’m so happy you found a way to make the Shepherd’s pie the way your family likes it!
This looks delicious! Just a quick question….how strong is the Worcestershire sauce in this….is it strong or subtle? Thanks so much!
Hi Tammy!
The flavor of the Worcestershire is noticeable, but not over powering. You can easily reduce the amount or even omit it altogether if you want to.
I love your version of Shepherd Pie. The French Fries version would be awesome since I also don’t like peeling potatoes.
Thank you for all your tips and suggestions. They’re all brilliant.
Thank you so much, Shelia!
What is the French Fry version, please?