When cooler weather rolls in or you just need something hearty on the table, this shepherd’s pie recipe delivers every time. It’s got all the comfort food goodness—savory ground beef, rich gravy, a medley of veggies, and a thick layer of cheesy mashed potatoes with garlic. It’s baked until golden and bubbly, and let me tell you, it’s RIDICULICIOUS.
What’s even better? This dish is super versatile. You can prep it ahead of time, reheat it later, or even keep it warm in a crockpot for parties or Sunday dinner. Let’s get into it!
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Why You’ll Love This Shepherd’s Pie Recipe
First of all, it’s a classic—but this version is kicked up a notch with garlic paste in the mashed potatoes (because sometimes, garlic paste just saves the day). Plus, the filling is hearty and flavorful thanks to Worcestershire sauce, smoked paprika, and a good splash of beef broth.
Secondly, this shepherd’s pie recipe is easy to make with kitchen staples like ground beef, frozen veggies, and pantry seasonings. Everything comes together in one comforting bake.
Finally, this dish is a great crowd-pleaser, whether it’s a weeknight dinner, a potluck, or a cozy holiday meal.
Ingredients for the Best Shepherd’s Pie Recipe
This version keeps it simple, flavorful, and family-friendly. Here’s everything you’ll need:
For the Beef Filling
- 2 lbs ground beef
- 2 Tbsp olive oil or butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups frozen mixed vegetables (peas, carrots, corn, and green beans)
- 4 Tbsp all-purpose flour
- 2 cups beef broth
- 1 Tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp smoked paprika
- Salt and pepper to taste
For the Garlic Cheese Mashed Potatoes
- 2 ½ lbs Yukon gold or Russet potatoes, peeled and cubed
- 1 Tbsp garlic paste (or 2 cloves fresh garlic, minced)
- 4 Tbsp butter
- ½ cup warm milk
- 1 cup shredded sharp cheddar cheese (plus more for topping)
- Salt and pepper to taste
How to Make This Shepherd’s Pie Recipe Step-by-Step
Step 1: Make the Garlic Cheese Mashed Potatoes
Start by boiling the potatoes in salted water until they’re fork-tender—this usually takes about 15–18 minutes.
Drain and return them to the pot. Then, add butter, garlic paste, warm milk, and shredded cheese.
Mash everything until creamy and smooth. Don’t forget to taste and season with salt and pepper. Set aside.
Step 2: Prepare the Ground Beef Filling
Meanwhile, heat olive oil or butter in a large skillet over medium-high heat.
Brown the ground beef, then stir in onion and garlic. Let them cook for a few minutes until soft.
Next, sprinkle in the flour and stir well—this helps thicken the gravy.
Gradually add beef broth and Worcestershire sauce, stirring as the mixture thickens.
Finally, add in frozen vegetables, garlic powder, onion powder, thyme, smoked paprika, and salt and pepper.
Let the filling simmer for 5–7 minutes, until the veggies are tender and the mixture is thick and rich.
Step 3: Assemble and Bake
Now it’s time to bring it all together. Preheat your oven to 400°F (205°C).
Spread the beef mixture evenly into a 9×13-inch baking dish.
Spoon the garlic cheese mashed potatoes over top and spread them out smoothly.
If you like, sprinkle extra cheddar cheese on top for that golden crust.
Bake for 20–25 minutes until bubbling and lightly browned. For a crispier top, broil for the last 2–3 minutes.
Make It Ahead or Keep It Warm in the Crockpot
Make-Ahead Option
You can easily assemble this shepherd’s pie recipe a day in advance. Just prepare the filling and mashed potatoes, layer them in your baking dish, cover tightly with foil, and refrigerate.
When ready to serve, bake at 400°F for about 30–35 minutes, or until heated through and bubbly.
Crockpot Option
If you’re hosting or want to keep dinner warm for hours, this works great in the slow cooker too.
Here’s how:
- Prepare the beef filling and mashed potatoes as directed.
- Layer everything in your crockpot (potatoes on top).
- Set to Warm or Low for up to 4 hours.
- Just before serving, sprinkle cheese on top and cover until melted.
Perfect for buffets, potlucks, or slow weekends at home!
How to Store Leftovers
Once cooled, store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, microwave individual portions or warm the whole dish in the oven at 350°F until hot.
You can also freeze this dish before or after baking—just make sure it’s tightly wrapped.
More Delicious Recipes From Nettie:
Homemade Noodles with Beef & Potatoes
Frequently Asked Questions
Can I use ground beef instead of lamb?
Yes! Traditional shepherd’s pie uses lamb, but ground beef makes it more budget-friendly and is equally tasty.
Can I make shepherd’s pie ahead of time?
Absolutely. Assemble, cover, and refrigerate for up to 24 hours. Bake right before serving.
What potatoes are best for mashed topping?
Yukon Golds or Russets make the fluffiest, creamiest mashed potatoes for this dish.
Shepherd’s Pie Recipe
Ingredients
For the Beef Filling
- 2 lbs ground beef
- 2 Tbsp olive oil or butter
- 1 medium onion diced
- 2 cloves garlic minced
- 3 cups frozen mixed vegetables peas, carrots, corn, and green beans
- 4 Tbsp all-purpose flour
- 2 cups beef broth
- 1 Tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp smoked paprika
- Salt and pepper to taste
For the Garlic Cheese Mashed Potatoes
- 2 ½ lbs Yukon gold or Russet potatoes peeled and cubed
- 1 Tbsp garlic paste or 2 cloves fresh garlic, minced
- 4 Tbsp butter
- ½ cup warm milk
- 1 cup shredded sharp cheddar cheese plus more for topping optional
- Salt and pepper to taste
Instructions
- Cook the Potatoes:
- Place peeled, cubed potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender, about 15–18 minutes.
- Mash the Potatoes:
- Drain potatoes and return to the pot. Add butter, garlic paste, warm milk, and shredded cheese. Mash until smooth and creamy. Season with salt and pepper to taste. Set aside.
- Prepare the Beef Filling:
- In a large skillet over medium-high heat, heat olive oil or butter. Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
- Add Aromatics and Flour:
- Stir in diced onion and minced garlic. Cook for 2–3 minutes until softened. Sprinkle flour over the meat and stir well to coat.
- Make the Gravy:
- Slowly pour in beef broth and Worcestershire sauce while stirring. Continue cooking until the mixture begins to thicken into a gravy.
- Add Veggies and Seasoning:
- Stir in the frozen mixed vegetables, garlic powder, onion powder, thyme, smoked paprika, salt, and pepper. Simmer for 5–7 minutes until vegetables are tender and mixture is thickened.
- Assemble the Casserole:
- Preheat oven to 400°F (205°C). Spread the beef mixture evenly in a 9×13-inch baking dish. Spoon mashed potatoes over top and smooth out evenly. Use a fork to create texture if desired.
- Top and Bake:
- Sprinkle additional cheese over top (optional). Bake uncovered for 20–25 minutes, until the filling is bubbly and the top is golden brown. Broil the last 2–3 minutes for a crisp top if desired.
Notes
Storage Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To freeze: Assemble (unbaked or baked), wrap tightly, and freeze for up to 2 months.
- To reheat: Bake from frozen at 375°F until heated through, or microwave individual portions.
- To keep warm: Assemble and cook as directed, then transfer to a slow cooker on warm for up to 4 hours.