Shepherd's Pie Recipe - BargainFindsCo

What’s in Shepherd’s Pie
How to Make Shepherd’s Pie
Storing, Reheating, and Serving
St. Patrick’s Day Pairings

This shepherd’s pie recipe has a rich, savory filling with vegetables and a buttery mashed potato topping baked until golden. It’s a weeknight favorite that reheats beautifully.

Why Make It: This recipe uses freezer veggies and a simple gravy to create cozy comfort-food flavor with minimal chopping.
Recommended Tools: You’ll need a large skillet or Dutch oven, a 2-quart casserole dish, and a spoon or spatula.
Time-Saving Tip: Leftover mashed potatoes make this recipe feel effortless on busy nights. Spread them over the savory filling and bake.
Freezing: Freeze whole or in portions for up to 4 months for easy reheat dinners.

mashed potatoes , vegetables , flour , broth , lamb , tomato paste , basil , worcestershire , garlic , onoon , broth , salt & pepper with labels to make Shepherd's Pie

What’s in Shepherd’s Pie

Meat: Use ground lamb for a classic shepherd’s pie or ground beef for a cottage pie variation.
Mashed Potatoes: Use mashed potatoes according to the recipe below, or swap them for instant mashed potatoes. Stir cheddar into the potatoes for a “loaded potato” twist.
Vegetables: Frozen mixed vegetables make the prep quick, just thaw and drain. Swap for fresh vegetables by finely dicing and cooking until tender.
Gravy: This sauce includes broth, seasonings, and a little tomato paste. If short on time, use tomato soup, cream soup, or a gravy packet as a shortcut sauce.

adding flour and seasonings to beef to make Shepherd's Pie

adding tomato paste to pan with cooking beef and onions to make Shepherd's Pie

How to Make Shepherd’s Pie

Cook the lamb, onion, and garlic in a skillet until no pink remains.
Stir in the flour and seasonings.
Add the remaining filling ingredients and simmer until thickened.
Transfer to a baking dish, top with potatoes, and bake (full recipe below).

For Thick Filling: Drain thawed veggies well and simmer uncovered a minute longer before adding veggies.
For Thinner Filling: Add broth, 1 to 2 tablespoons at a time, until it reaches a gravy consistency.
For a Deeper Flavor: Add a small squeeze of tomato paste and let it cook in the pan for 30 seconds before adding broth.
To Avoid a Greasy Layer: Use lean meat and drain well before thickening with flour.
Make Ahead: Assemble up to 24 hours ahead, cover, refrigerate, and bake when ready. Let it sit at room temperature while the oven preheats.

Shepherd's Pie in a plate and dish full in the background

Storing, Reheating, and Serving

To store leftovers, cool completely, cover tightly, and store in the refrigerator for up to 4 days or wrap well in foil and freeze for up to 4 months.

To reheat, thaw overnight in the refrigerator. Then warm in the microwave or cover with foil and bake in the oven at 350°F until hot in the center. Add a splash of broth around the edges before reheating in the oven to keep the filling nice and saucy.

What is Shepherd’s Pie?

Shepherd’s pie is a cozy casserole with a savory meat-and-vegetable gravy layered under creamy mashed potatoes and baked until bubbly. Traditionally it’s made with lamb, while beef is often called cottage pie.

How Long to Bake Shepherd’s Pie?

Bake shepherd’s pie at 400°F for 25–30 minutes, or until hot and bubbly, then broil for about 2 minutes if you’d like a golden top.

What to Serve with Shepherd’s Pie?

It can be served with crusty bread, Irish soda bread, and/or a fresh side salad.

How to Make Shepherd’s Pie Easy?

To make shepherd’s pie easy, brown the meat with onion and garlic, then stir in a can of condensed tomato soup (undiluted) to make a quick, rich sauce. Add the vegetables, top with mashed potatoes, and bake until bubbly.

Can You Freeze Shepherd’s Pie?

Yes, shepherd’s pie freezes well for up to 4 months; cool completely, wrap tightly, and thaw overnight in the fridge before reheating.

St. Patrick’s Day Pairings

Did you make this Shepherd’s Pie recipe? Leave a comment and rating below.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Preheat the oven to 400°F.
In a large skillet or Dutch oven, cook lamb (or beef), onion, and garlic over medium heat until no pink remains. Drain any fat.
Stir in flour, thyme, salt, and pepper and cook for 1 minute.
Stir in broth, Worcestershire sauce, and tomato paste and bring to a boil. Simmer uncovered 2 to 3 minutes or until thickened. Stir in mixed vegetables and add more broth if needed to reach a gravy consistency.
Transfer the ground beef mixture to a 2-quart casserole dish and spread it into an even layer. Spoon mashed potatoes over top.
Bake for 25-30 minutes or until bubbly. Broil for 2 minutes if desired.
Remove from the oven and cool for 5 to 10 minutes before serving.

Shortcut Sauce: For a quick shortcut sauce, brown the meat, onion, and garlic as directed. Add one 10.5 ounce can of condensed tomato soup (undiluted), cream of mushroom soup, or one packet of gravy with the water as directed on the package.
To make homemade potatoes: Boil 2lbs of peeled and diced russet potatoes or Yukon gold potatoes in a large pot of salted water for 15-20 minutes or until tender. Drain well and mash with a potato masher. Add 4 tablespoons of butter, ¾ teaspoon salt, and up to ¾ cup of warmed half and half as needed.
Store leftovers tightly covered in the refrigerator for up to 4 days or in the freezer for up to 4 months.
To make as a freezer meal, line the pan with parchment paper and prepare the casserole as directed. Once cool, freeze the entire pie, then remove and wrap in foil. Remove the wrappings and replace in the same baking dish, with a foil cover and bake at 350° for 60 minutes, or until hot and bubbly.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Casserole, Dinner

Cuisine American, Irish

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